Last March 17, 2012, Moderne Culinaire Academy (MCA) held their Grand Open House. I along with other invited guests were treated to a full day. I love going to these events, as it gives me new and interesting things to do and learn.
At the MCA Open House, the attendees were treated to a cooking demo and fruit and vegetable carving demo. The food carvings were really quite impressive, even more impressive was how Chef Billy Anislag created them.
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| Kaffir Lime Kitchen |
Of course, we were given the opportunity to tour the campus and to meet the chefs. Chef Dino Guingona was our friendly and engaging tour guide for that afternoon and he showed us every room and kitchen of the MCA. The rooms were named after herbs and spices like the Saffron Room and the Kaffir Lime Kitchen, which I find quite charming. At the penthouse is a function room that gives diners a great view of the flight path to the airport. Chef Dino also introduced us to the talented teaching chefs of MCA.
I was pleasantly surprised to see Chef Kevin Mize there, whose wonderful cheesecakes became my favorite dessert in Soderno @ Molito last December (Chef Kevin has since moved to Mercato Centrale). He shared with us very useful tips on making the perfect cheesecake during his cooking demo. And we got to try his cheesecake creations right after.
I was pleasantly surprised to see Chef Kevin Mize there, whose wonderful cheesecakes became my favorite dessert in Soderno @ Molito last December (Chef Kevin has since moved to Mercato Centrale). He shared with us very useful tips on making the perfect cheesecake during his cooking demo. And we got to try his cheesecake creations right after. |
| Chicken Eggplant Roulade with Napolitana Sauce |
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| Croquettas |
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| Dulong on Sticky Rice |
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| Seasalt Truffles |
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| Banoffee Tartlets |
MCA Contact information:
Landline: (02)622-9656; (02)843-8071
Cell Phone: (0917)700-COOK (2665)
Email: mca_fort@yahoo.com
Website: www.ModerneCulinaireAcademy.com
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