December 01, 2016
by Abigail Javellana
The Center for Culinary Arts (CCA) "8-Hands Anniversary Gala Dinner" is the kick-off event for a week of different celebrations commemorating CCA Manila's 20th year as the leading professional culinary school in the Philippines.
With the theme "Old, Gold, and Bold," four of the country’s top chefs joined hands for a collaboration dinner that reinterpreted international gold prize-winning dishes of CCA students. Each course was made exquisitely bolder by CCA Culinary Director Chef Sau del Rosario, Michelin-starred French Master Chef Christian Tetedoie, Disciples Escoffier International Chairman Robert Fontana, and EDSA Shangri-La’s Executive Pastry Chef Martin Frowd.
Here's a photo essay of the dinner...
The “Gold Plates” are the internationally awarded dishes that brought honor to the school and the country. Joining us that night were the alumni who brought home the gold from culinary competitions.
The dishes at the gala dinner event were based on the International Gold Plate creations by Chef Lally Comia de Leon (Bangkok Salon Culinaire 2003, On-time Seafood challenge), Chef Michiko Suzuki (FHA 2006 in Singapore, Field and Forrest category), Chef Michael Cheng (HOFEX 2013), Chef Miguel Lorino (HOFEX 2015, Gold with distinction, Western Cuisine: Golden Bauhinia Cup), and Chef Sonny Mariano (FHA 2016,Tapas category).
CCA Culinary Director Chef Sau del Rosario reinterpreted Chef Michiko Suzuki's dish--the Duck Crepinette, Herb-crusted Lamb Loin, and Seared Foie Gras, which won the Gold Medal at the Food and Hotel Asia Culinary Challenge (2006).
Pan-seared then Roasted Duck Magret, Pineapple Tarte Tatin, Coconut, and Balsamic Syrup by Chef Sau Del Rosario.
The duck had good flavors seared into it and were complemented by the sweet pineapples. The crust, though, was a little hard to eat because it kept breaking apart.
Disciples Escoffier International Chairman Robert Fontana took on Chef Lally Comia de Leon's dish--the Blue Marlin Fillet, Tri-colored Capsicum, Ginger, Mashed Potato, Tamiao Salad, Duo Citrus Vinaigrette, which won the Gold Medal at the Bangkok Salon Culinaire (2003).
Citrus and Beet Root Cured Norwegian Salmon, Fennel, Orange and Beet Micro Sprout Salad, Turmeric and Curry Vinaigrette by Chef Robert Fontana.
We love how the salmon mixed with the salad makes it pop-out.
Michelin-starred French Master Chef Christian Tetedoie was in charge of Chef Miguel Lorino's dish--the Sous Vide Lamb with Honey Mustard, Granola Crostoso, and Espresso-Porcini Jus, which won the HOFEX, Gold with Distinction, Western Cuisine: Bauhinia Cup (2015).
Sous-vide Beef Tenderloin and Braised Root Vegetables, Espresso-Porcini Jus by Michelin-starred French Master Chef Christian Tetedoie.
The beef was very well seasoned and marinated. We liked how the Espresso-Porcini Jus didn't overpower the meat.
Docello Creme Brulee Gelato, Panna Cotta Poached Strawberries Quenelle of Chocolate Mousse by Chef Martin Frowd.
For dessert, we had something sweet prepared by Chef Martin Frowd and the Shangri-La team. Our favorite was the vanilla ice cream with the cookie crumble.
The celebration ended with a beautifully crafted cake by Chef Carol Lavin followed by CCA students marching in and singing "Happy Birthday". Congratulations to CCA for 20 years of continuously producing future chefs through global-quality academic learning and bringing talented students to worldwide acclaim!
Live an Awesome Life,
ABI of Team Our Awesome Planet
Disclosure: We were guests at CCA's Gala Anniversary Dinner. I wrote this article with my biases, opinions, and insights.