Course Calendar

Class Schedules, Announcements, etc.

Class Schedule

RAMEN GYOZA CLASS
By Chef Takashi Kawasaki
July 27 (Saturday)
1:30-5:30 PM
Php2,500.00

How to make soup broth; Gyoza ; Shoyu ramen; Miso ramen; Tan tan ramen (spicy miso ramen). Paid reservation will be given priority. Pls. Bring apron and food containers.

 

Money Making Dimsum (Fast Food) Recipes Module II
By Chef Sylvia Reynoso Gala
July 27 (Saturday) 
1:30PM to 5:00PM
P2,500.00

Monterey Pork Liempo; Mrs. Olivia Tee’s Fookien Style Amoy Fresh Lumpia; Pork Siomai with Quail Eggs; Hong Kong Shrimps Siomai; Hacao (Shrimps Dumpling with Homemade Clear Wrapper). ALL LEARNED IN HONG KONG. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

BASIC JAPANESE CUISINE AND TEMPURA CLASS
By Chef Takashi Kawasaki
July 28 (Sunday)
1:30-5:30 PM
Php2,500.00

Mix Tempura; Tonkatsu; California roll sushi; Crazy Kani roll sushi; How to make sushi rice (all menu hands-on). Paid reservation will be given priority. Pls. Bring apron and food containers.

 

5 Authentic Chinese Cooking + How to Cure & Cook The Best Pampango Pork Tocino (For Business)
By Chef Ernest & Sylvia Reynoso Gala
July 28, 2019 (Sunday)
1:30 – 5:00 PM
Php2,500.00

Roast pork asado (Charsiew), Roast pork spareribs, smoked soy chicken, taro puff shrimps, Chicken with chesnut. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

6 Popular Fastfood & Caterers Noodle Course for Caterers
By Chef Sylvia Reynoso Gala 
July 31 (Wednesday)
1:30PM to 5:00PM
P2,500.00

Delicious Sotanghon Guisado; Pansit Bihon; Pancit Canton Espesyal; Chicken Mami Soup; Chicken Macaroni Soup (Sopas); La Paz Batchoy. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

Very Special Well-Loved Filipino Dishes & Sweets Module I
By Sylvia Reynoso Gala
August 3 ( Saturday ) & 4 (Sunday)
1:30-5:00 PM
Php4,200.00 (price includes both classes)

Super-sarap na PancitMolo; Kare-kare; Mechado; GuinataangMais; Guia’sIloilo Puto; DELICIOUS PANCIT PALABOK. Lumpiang Ubod with Homemade Egg Wrapper; Sweet and Sour Sauce; Magnolia Homemade Ube Wrapper for Lumpia; Fried Lumpiang Shanghai; Mini Choco Mallow Bars; Sarap Baked Cocoroons. For House cooks and Lovers of Home Cooked Food. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

Steak and Catering Cuisine 1
By Chef Ernest Reynoso Gala
August 7 (Wednesday)
1:30PM to 5:00PM 
P2,500.00

Learn the Techniques to Cooking the Juiciest Monterey Porterhouse Steaks; Beef Tenderloin Steak ala Pobre; Delicious Homemade Gravy; Caesar Salad; Roast Orange Pork Loin; Best Selling Baked Spaghetti with 2 Sauces; Make your own Crepes Samurai. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

Bread Making Course I 
By Chef Morella Reynoso Gala
August 9 (Friday) & 10 (Saturday)
1:30PM to 5:30PM
P4,200.00

Light and Airy Ensaymadas. Cheese-Rolls. Special Egg Pandesal with filling. Cinnamon Rolls. American Tasty; Honey Bread; Braided Cheese Bread; MORELLA & ERNEST Big Pandesal; Super Soft Carmelite Bread in a Bundt Pan. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

BEST SELLER OVEN-BAKED CHICKEN PIES IN MUFFIN CUPS
By Chef Morella Reynoso Gala
August 11 (Sunday) 
1:30-5:00 PM
P2, 500.00

Flaky Empanada; Melts-in-the-mouth Mamon; Puto Pao; Bonus Recipes of Macaroons; Puto Flour Ube & Tri-Colored Puto. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

Baking Course Module I For Beginners – 3 Lessons
By Chef Morella Reynoso Gala
August 13 (Tuesday); 14 (Wednesday); 15 (Thursday)
1:30-5:30 PM
Php6,200.00 

Learn Four (4) Different Kinds of Saleable Buttery Cupcakes with Four (4) Different Fillings – chocolate; lemon; mocha; orange with easy choco glaze; Magnolia Gold Butter Icing; UBE CHIFFON CAKE; ROCKY ROAD. Moist Chocolate Cake; walnut brownies; big uniform sized frozen up to six (6) months Silvanas (Mini Sans Rival); Brazo de Mercedes; classic chocolate mousse cake; macapuno pandan cake with Magnolia Gold Butter Icing. Plus tips on converting cakes into jolly rolls and muffins. All cakes sold in top bakeshops. Who Learned from us! Paid reservation will be given priority. Pls. Bring apron and food containers.

 

FILIPINO FAVORITES, KAKANIN AT IBA PA.
By Pampango Chef Sylvia Reynoso Gala
August 17 (Saturday) & 18 (Sunday)
1:30 to 5:30PM
P4,500.00

Melts in the Mouth Steamed then Grilled Monterey Pork Liempo (Inihaw na Baboy); 2 Styles of Whole Lechon Manok (Teriyaki and Chicken Honey with Easy to Make Lechon Liver Sauce); Burger Steak with Gravy; Menudo with Binalot Rice; Pichi Pichi; Delicious Sotanghon Guisado #1; Embutido; Morcon; Tibuc Tibuc (Maja Blanca); Suman sa Lihia; Biko (Bibingkang Malagkit); Special Flour Bibingka with Salted Eggs & Magnolia Cream Cheese. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

OSSO BUCO – THE BEST ITALIAN BRAISED BEEF SHANKS
By Chef Sylvia Reynoso Gala
August 21 (Wednesday)
1:30 to 5:30PM
P2,500.00

Yummy Pork loin Hamonado; Oven Baked Fish Fillets Florentine on a bed of Spinach and mushroom. Floating Island (Canonigo, A Spanish dessert with “Natilla”, Creamy egg yolk sauce). Paid reservation will be given priority. Pls. Bring apron and food containers.

 

3 Lessons: 14 Pastas and Salads Module II
By Chef Ernest & Chef Sylvia Reynoso Gala
August 24 (Saturday), 25 (Sunday) and 26 (Monday)
1:30PM to 5:30PM
P5,800.00

Beefy Cheesy Macaroni; Spaghetti with Magnolia Cream Cheese Sauce; Mexican Corned Beef Casserole; Magnolia Chicken Asparagus Salad; Century Tuna Apple Salad; Vegetable Bowl with French Dressing; Meltingly Delicious Egg Casserole; Greek Pastitsio (Layered Monterey Beef Macaroni in Rich Creamy Sauce); Century Tuna Salmon Macaroni Casserole; Italian Sausage – Spinach Stuffed Cannelloni Shells; Very Delicious Magnolia Chicken Mac n Cheese; Vegetarian 3 Cheese Fettuccine; New Recipe of Very Italian Spaghetti #2; Scalloped Potatoes Layered with Magnolia Mozzarella Cheese. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

FOR CATERERS
BREASTS OF CHICKEN MAGNIFIQUE IN HOLLANDAISE SAUCE
By Chef Sylvia Reynoso Gala
August 28 (Wednesday)
1:30PM to 5:30PM
P2,500.00

Veal Scallopine in red sauce with pasta; 2 versions of New Zealand baked mussels (garlic – aioli and rockeffeler spinach, white sauce, bacon, cheese). Hearty Greek Salad with Anchovies, capers, Feta Cheese; Flaming Mango Jubilee. Paid reservation will be given priority. Pls. Bring apron and food containers.

 

 

 

IMPORTANT:

We require a paid reservation for classes you want to attend, please give us a call for reservation procedure (6714489/6714498, 0999 9540541/0915 9809500). You can also pass by our school to sign up and pay for classes you wish to attend .(Mon-Sat 9am – 5:30pm).

What to bring to class?

Students usually bring their cameras to take photos and a pen to take notes (though we do provide a copy of the recipes of the class). We also encourage our students to bring plastic containers so that they can take home some of the food prepared in class. 🙂

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