June 4th 2009 Posted at Tips and Tricks
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Krua Thai's Sticky Rice with Mangoes
Ever wondered how they peel those ripe mangoes to look perfect for desserts and for garnishing other dishes? I always have but now I know how they do it. Here’s a quick and very helpful by Chef Agnes Borromeo…
June 1st 2009 Posted at CACS
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Mocha Souffle
Day 1 of the Certificate Program on Basic Cooking and Baking Skills at the Center for Asian Culinary Arts (CACS) Davao was a frantic but enjoyable one. It started with the distribution of uniforms, kits (with very sharp knives), and manuals. We then met with Chef Agnes Borromeo, a graduate of CACS, who briefed us on the basic rules, things to remember, and such stuff. We were asked to introduce ourselves. Surprised to know that some of my classmates travel from other cities and provinces just to take the class. The more shocking thing was that we didn’t have any lunch breaks. BOO! 
But since it was our first day, and we weren’t warned, they gave us an hour.
Chef Agnes Borromeo
Chef Agnes taught us the basic terms and things to remember when baking, and she demonstrated peeling and cutting fruits, and how to prepare and cook pancakes and crepes. YUM!
Maria "Ria" Jose
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