Kusina Maria

CACS Davao Cucina Nueve from Ria Jose on Vimeo.

That is the AVP I made that was presented during the Cucina Nueve Legacy Buffet held last September 24, 2009 at the Linmarr Apartelle. It was the graduation and awards ceremony of our class, Batch 9 of the Center for Asian Culinary Studies Certificate Program in Cooking and Baking Skills.

Cucina Nueve

Cucina Nueve is composed of 25 unique individuals from different parts of Mindanao, converging every Saturday for more than four months to learn culinary skills for varied reasons. Cucina Nueve has been dubbed as the noisiest and naughtiest batch so far. But we have delivered our best and have worked with passion to produce one of the best (if I might say so) Legacy Buffets by any batch or class of CACS Davao.

Without further ado, let me introduce you to the members of Cucina Nueve…

Tep Tep Azarias, Jester Ching, and Ralf Libarios of Group 1

Group 1 is composed of four boys and a single girl. John Jester “Jeztah” Ching (Pastry Group), a fresh Business Management graduate from the Ateneo de Davao University and gamer, was the last one to join the class. He is the naughtiest among the 25 of us, and he is most known for his Titanic Banana Cake. Ralf “Rap Rap” Libarios (Hot Kitchen) of Butuan is always enthusiastic to cook and bake. He has held a seminar in his hometown and has judged a couple of culinary events. Cresencio “Cris” Padilla Jr. (Hot) is a businessman and father. While he is one of the older ones is the class, he has never acted as a father figure. Rather, he has always joined in on the fun. And the lone female member of the class is the cute and bubbly Stephanie “Tep Tep” Azarias (Cold Kitchen). Already a graduate of Management in Infomation Studies from AdDU, Tep Tep has kept the Group 1 going with her positive, can-do attitude. Completing Group 1 is the late Ernesto “Ernie” Sotes Jr who was a college professor in General Santos City. Among the class, he probably has the most experience and credentials in the food service industry.

Ria Jose, Bong Aniceto, Earl Jimenez, Rose Sayo, and John Agonia of Group 2

Just behind Group 1, is Group 2. We may behind them physically, but Group 2 has never disappointed. Always at the top of their game, Group 2 is composed of five passionate individuals. Kristopher John Agonia (Hot), a Philippine Women’s College of Davao BS HRM graduate, is the most quiet in this group of individuals with strong personalities. He makes his presence known with the roasts and hot dishes that he has perfected through perseverance and attention to detail. Rhoel “Bong” Aniceto is a father, restaurateur, and Airsoft enthusiast from Iligan City. He doesn’t have any specialties but has excelled in all aspects of the class. Having been voted as Executive Chef and awarded with a Silver Medal are enough proofs to say that one will never be disappointed when you dine in his restaurant. Earl Jimenez (Cold Kitchen Sous Chef) is the class muse. Earl enrolled in the class to pursue his passion in cooking and baking. He is also known as the class’ best dancer, numero uno gimikero, and as the designer of the class’ beautiful Legacy Buffet uniform. This blogger, Maria “Ria” Jose (Cold Kitchen Chef de Partie, Bronze Medal) is a writer / marketing and PR consultant / IT worker / official class photographer and documentarian. I enrolled in the class to pursue her hobby in cooking and baking. While I cook and bake occasionally, I am the one in the group who, sadly, has the least experience and least skills in the kitchen. Glad to say that the program has helped me improve on my dismal skills which I can now use for business and to serve my family and friends. The other girl in the group is Rosemarie “Rose” Sayo (Silver Medalist) is an employee, entrepreneur, and dedicated mother and wife. While elected as the Hot Kitchen Sous Chef, Rose’s specialty is in making pastries. She is currently selling yummy pastries and taking care of her family’s catering business.

Miggy Escobarte, Jonathan Lucero, Kim Lueuenberger, Emmie Hitgano, and Paui Chavez of Group 4

Group 3 is composed of three professional ladies and two young guys. Paulene “Paui” Chavez (Cold) is one of the in demand hard-working people working for The Kingdom of Jesus Christ, The Name Above Every Name Church. She enrolled in the class to enrich her skills and be exposed to other fields other than her current work. Miguel “Miggy” Escobarte Jr (Pastry) is a fresh graduate who is eager to learn and work with his groupmates to produce the dishes and pastries assigned to them. Meanwhile, Emmie Hitgano (Bronze Medal) is the entrepreneur behind the Julie’s Bakeshop branches in Trento, Agusan del Sur and the Hillsview Inn in the same town. Her experiences as a bakery owner and a restaurant and inn manager has been of great use to her and her group. As Pastry Sous Chef, she led the group into producing the best pastries that quickly left the buffet tables. Also part of the group is popular florist / wedding coordinator / restaurateur Kim Leuenberger (Pastry). Kim is adept in baking yummy pastries, but her real strength is in presenting her group’s pastries and dishes to make their yummy dishes and pastries pleasing not just to the taste buds but also the eyes of the diners. And completing the group is hardworker Jonathan “Atan” Lucero (Hot). While he parties hard, he works hard as well. Atan finishes his tasks quickly and adeptly. He took up the course to learn cooking and baking skills for his career plan to work abroad.

Sharon Baluyo, Czar Buenafe, Jaye Concepcion, Rabbie Garcia, and Jerome Montojo of Group 4

At the very back of the room is the home kitchen of Group 4. Sharon Faith Baluyo (Silver Medal) was elected as the Pastry Group Chef de Partie. Her strength lies not in perfecting the recipes and dishes assigned to us, but in innovating recipes to suit her tastes and those of her loved ones. Czarina “Czar” Buenafe (Pastry) is also a member and works for The Kingdom of Jesus Christ, The Name Above Every Name Church. She joined the class to acquire cooking and baking skills to help mange their organization’s food outlets. Jaye Marie Concepcion (Pastry) is known as the life of the party. At only 18 years old, she spearheads most of the the class gimiks. But she also works hard when inside the kitchen. She is often tasked with making stews and dishes that require working and guarding the stove for a long time. She is pursing a career in the food service industry. Also a young member of the class is Rabbie Kyle Garcia (Cold, Bronze Medal). Already studying as a BS HRM student of PWC of Davao, Rabbie is passionately pursuing his interest in cooking and baking by enrolling in different courses of the CACS Davao. Jerome “Jun Pyo” Montejo (Cold) is a banker by profession. He wishes to pursue a career in the food service abroad.

Bogs Lagaac, MJ Cordero, Lic Garcia, Rey Malaran, and Mike Tan of Group 5 with Chef Toto

And of course, the class will not be complete without Group 5 also known as the “Group na palaging tumutulong sa Group 1.” Mary Jean “MJ” Cordero (Hot) is also a BS HRM graduate of the PWC of Davao and a professor in General Santos City. She is such a good student that the hot and pastry groups were both pulling her into their respective groups. Angelic “Lic” Garcia is a devoted housewife and mother who enrolled in the class to not for business or work, but for her family. She has, however, surpassed this as she was elected as Hot Kitchen Chef de Partie and has awarded a Bronze Medal. Her Mommy skills was put into good use as she sheparded the class for the Legacy Buffet by keeping tabs of the class’ finances. Julieto “Bogs” Lagaac Jr (Hot) is another one of the class’ party boy. He shows his passion not just for cooking and baking, but also for his apple of his eye as he assists Group 1 regularly. His strength is in preparing roasts, grilled dishes, and other hot dishes. Also part of Group 5 is Rey Malaran (Hot), CACS Davao purchaser and all-around kitchen guru. Also pull among the three Legacy Buffet dinner groups, Rey kept the class aligned with the CACS Davao plans. Completing Group 5 and the class is Michael “Kiko” Tan (Hot). Known as the guy who is always late, Kiko makes sure he makes up for his tardiness by working hard and toiling well to ensure his group produces the dishes and pastries assigned to them.

KUDOS to all the members of Cucina Nueve who have worked hard the past few months to learn the skills and acquire the knowledge we have all enrolled for!

And as tribute to my classmates, I have written a passioned article on our well-received and well-attended Legacy Buffet… read more on the Debut of Cucina Nueve.

I look forward to many events, projects, and gimiks with Cucina Nueve!