October 11th 2009 Posted at CACS
3 Comments 
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.
October 6th 2009 Posted at Recipes
3 Comments
Chefs Earl Jimenez, John Agonia, and Rabbie Garcia
Several of my classmates in Cucina Nueve were invited by our classmate Emmie Hitgano to cater a buffet lunch for the VIP guests of the fiesta of Trento, Agusan del Sur last October 4, 2009. The chosen ones were Earl Jimenez, John Agonia, and Rabbie Kyle Garcia. Other members of the class went to Trento to join the festivities and give support to our classmates.
One of the problems they encountered during the catering was the very tough pork meat provided for them. The group decided to use a pressure cooker on the meat. The pork loin was then marinated and roast as planned. This caused the Roast Pork Loin to be quite dry.
Upon the 911 call for help by Earl, we decided to concoct a special glaze on the spot using pineapple juice and Sprite as base…
It was a very yummy surprise… a Special Glaze for Roast Pork Loin. 
Maria "Ria" Jose
agnes borromeo anchovy pasta baking baking classes beef beef recipes beef stew beouf bourguignon butter cake CACS cacs davao cacs legacy buffet cacs skills batch 9 cakes chicken cookies cooking cooking classes crepes cucina nueve davao food Desserts french cuisine ice cream italian cream puffs julia child jun jun de guzman kring elenzano lachis lawrence zafra mastering the art of french cooking pasta pastries puff pastry rhea castro salmon salpicado salpicao sans rival seafood souffle sweets tiramisu toto erfe yoghurt
WP Cumulus Flash tag cloud by Roy Tanck and Luke Morton requires Flash Player 9 or better.
Life with Ria