Cebu Goes Culinary 2010

[tonioyantao]

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@Tonio: Sir, I had an experience on Spa Cuisine because we have a competition at school before..hehe

uy that's good! it's a nice experience for you and a measuring stick on the the things you have to improve. and an ego boost hehehe

where do you go to school?

[Peenut]

uy that's good! it's a nice experience for you and a measuring stick on the the things you have to improve. and an ego boost hehehe

where do you go to school?

Yes chef...heheh
My team bag 1st runner up..sigh...heheh
I was on the appetizer side.
I need to study more and experiment.

Can you have tips for combo chef?

I'm from UC-Banilad.

[remz399]

different past shape serves different purpose the looks come in second. farfalle or ribbon is designed to scoop out a little amount of sauce. so tomato base sauces will do well.

where is your school? if you really want to win i really suggest you make your own pasta the contest is creative pasta right? miskan basic shapes lang, fettucini, liguini or spaghetti. plus points gyud kaayo na sa mga judges that you make your own. probably that would also be the plans of others.

if you are skilled enough try ravioli

sauces are very simple make your own tomato sauce start from there. use imported canned tomatoes because our local tomatoes are just too sour and sandy. remember italian cuisine should be simple and fresh if applicable.

thanks a lot sir. Im very thankful dat ders a person lyk u hu shares 100% of his knowledge to young chef's lyk us hu wants to be succesful someday. hmm. dats wat im going to practice sir. making my own pasta. Ive prefer making butterfly shape pasta's. thanks a lot sir. i really appreciated it.

[Peenut]

Chef I have another question..

If market basket, what is the main goal?...heheh

[tonioyantao]

tips sa combo? what do you mean? kanang team up?
goal sa market basket. is to make a menu out of the available ingredients pina "iron chef" and most of the time with a secret ingredient given. and make at least 3 dishes in a given time. usually 1.5 hours or even less.

most important thing when working as a team is trust and teamwork.
even if your just in charge of appetizer it does not mean that your team mates wont help you or you helping them.

having a good chemistry between team mates is very important.
example while your finish making appetizer you help make the main dish and dessert.
if you find your team mate having troubles you jump right in no questions ask.
it has to be second nature almost instict .

before starting your teamates need to discuss your plan of attack. and timeline on how long a dish will finish and the 3 of you must know each dish by heart. if your planning on making soup and your busy doing mis en place, instictivly one of your teamate will prepare making your stock. after the soup is done. it's your turn to help your team with the remaining dishes.

be professional set your pride for a while. learn to listen what your teamates have to say.

[tonioyantao]

@remz my pleasure
other tip before trying experimenting differnt pasta dishes.
please master the basics first. time and time again the basics will always save you.

[Peenut]

thanks a lot sir. Im very thankful dat ders a person lyk u hu shares 100% of his knowledge to young chef's lyk us hu wants to be succesful someday. hmm. dats wat im going to practice sir. making my own pasta. Ive prefer making butterfly shape pasta's. thanks a lot sir. i really appreciated it.

I second the motion bro.

Nice pud kaayo ang Chef/Culinary talk. daghan kaayo ni share...

[Peenut]

tips sa combo? what do you mean? kanang team up?
goal sa market basket. is to make a menu out of the available ingredients pina "iron chef" and most of the time with a secret ingredient given. and make at least 3 dishes in a given time. usually 1.5 hours or even less.

most important thing when working as a team is trust and teamwork.
even if your just in charge of appetizer it does not mean that your team mates wont help you or you helping them.

having a good chemistry between team mates is very important.
example while your finish making appetizer you help make the main dish and dessert.
if you find your team mate having troubles you jump right in no questions ask.
it has to be second nature almost instict .

before starting your teamates need to discuss your plan of attack. and timeline on how long a dish will finish and the 3 of you must know each dish by heart. if your planning on making soup and your busy doing mis en place, instictivly one of your teamate will prepare making your stock. after the soup is done. it's your turn to help your team with the remaining dishes.

be professional set your pride for a while. learn to listen what your teamates have to say.

Whoa.. nice tips chef..thank you...
"Be a team player" heheheh
Combo for Spa Cuisine chef, Appetizer/Main Course/Dessert - do you have some in mind?
The blending of taste and meal..

[remz399]

@remz my pleasure
other tip before trying experimenting differnt pasta dishes.
please master the basics first. time and time again the basics will always save you.

dats awt im practicing ryt know sir. im working wid da timing of my cooking ability nd how to "bana-bana" the ingredients. im very thankful for ur informative tips sir. may u have a great life ahead. thanks a lot.

[tonioyantao]

Whoa.. nice tips chef..thank you...
"Be a team player" heheheh
Combo for Spa Cuisine chef, Appetizer/Main Course/Dessert - do you have some in mind?
The blending of taste and meal..

spa. appetizer squash blossom stuffed with fresh local cheese blah blah, main salmon or sole or organic grown chicken serve with wild rice or any roasted organic local veggies blah blah. a fresh and light smoothie or granita blah blah.

suggestion lang nako na does not mean you follow it.

about the blending of taste
spa cuisine should be light and refreshing. it should be healthy and balanced. portion control is a must.
after eating you feel refreshed not sluggish because your full.