Yearly Archives: 2009
When I was a kid, Daddy would always travel to Manila (from Davao) for business trips. Some trips would be as short as 1 day, some would last a week. But everytime he’d go home, he would bring pasalubong. Most of those trips, he would bring home a Goldilocks Roll. Sometimes there would be a box of Polvoron or packs…
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…
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…
It has been customary for me to bring my guests to Lachi’s for dinner or merienda for them to try out my ultimate, most favorite restaurant in the world. And a must-try is of course, their sans rival. At P45 per slice, Lachi’s Sans Rival is definitely one of the best in Davao City. And as proof, bloggers from around…
Today, I received an SMS regarding my first day of culinary classes at the Center for Asian Culinary Studies (CACS) Davao. I have enrolled for their Certificate Program for Basic Cooking and Baking Skills, and we begin the weekly classes this Saturday. I have been reminded to be on time and wear the appropriate attire: black pants, white top, and…
As opening salvo for this new blog, I am sharing one of my more popular vlogs in which I learn how to bake Italian Cream Puffs.
