Posts Tagged ‘Desserts’
Have you ever been to a restaurant where the chef or wait staff prepared or served your food while it is still on flame? The method of putting food with liquor on flame is called flambé. It is a French word which means “flaming” or “flamed.” This is usually done for grand events or in high end restaurants for a…
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…
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.
