October 11th 2009 Posted at CACS
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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
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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. 
September 30th 2009 Posted at CACS
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CACS Davao Certificate of Completion
I finally graduated from the Center for Asian Culinary Studies (CACS) Davao last September 24, 2009. My class was Batch 9 of the school’s Certificate Program in Basic Skills in Cooking and Baking. Our class culminated with a night of good food, fellowship, and a graduation ceremony.
Our class, Cucina Nueve, served up delectable hot and cold dishes and yummy pastries during our Legacy Buffet last September 24, 2009 at the Linmarr Apartelle Function Hall. After dinner was served, Chef Toto Erfe and Honeylet Lim called on selected members of the class who were awarded with Bronze and Silver Awards. SURPRISE!
CACS Davao Bronze Award
September 23rd 2009 Posted at CACS
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People have always said that the secret to cooking and baking well is love. I have always known what it means but here, at this moment, I think my class has defined what it really means.
We have been working for three days straight, the Hot and Pastry Kitchens more so than the Cold Kitchen. When you love, you have the patience, the perseverance, and the willingness to learn and cook and bake excellently. You do not merely cook and bake with care, taking into consideration not just the recipe and the food, but the people who will be eating the food.
CACS Davao Skills Batch 9
When you love the people you cook and bake for, when you love cooking and baking, it is imperative that you cook and bake with passion, with the willingness to do everything properly. Correctly. Perfectly. Even if it will take you hours, or days just to serve the most delicious salad, grill the most tender steak, produce the perfect stew, bake the most delicious cake, or simply offer the best dip, you are willing to do it. You whole-heartedly abandon everything else, forget to sleep, eat, and rest, just so you can give your all.
Maria "Ria" Jose
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