Course Calendar

Class Schedules, Announcements, etc.

Class Schedule

  • Ho! Ho! Ho! Christmas is just around the corner!!! It’s time to learn these super delicious Recipes for your Family and Friends!!! Give them out as Gift Items or make a profit by selling these Mouthwatering Dishes and Desserts online or at Booths & Bazaaars!!! May your Holidays be as Festive, Fun and Fabulous!!!

5 Authentic & Delicious Italian Pastas
By Italian Schooled Chef Ernest Reynoso Gala
October 13 (Saturday)
1:30PM to 5:00PM
Php2,800.00

The Best Gala Greenwich Style Baked Lasagna #1 Layered with Monterey Meats, Red and White Sauce; Canneloni (Big Rolls of Meat and Veggie Filled Pasta Baked in Cheese Sauce); Boneless Magnolia Chicken Lasagna Baked in Layers of Cream Sauce; Tuna Eggplant Lasagna (Layers of Eggplant and Pasta with Tuna Rigatoni), etc. Paid reservation will be given priority. . Pls. bring apron and food containers.

SPECIAL OCCASION CAKES I FOR BEGINNERS
By Chef Ernest & Chef Sylvia Reynoso Gala
October 14 (Sunday)
1:30PM to 5:30PM
Php2,500.00

Pastel de TresLeches Cake, Manila’s Favorite Caramel Cake with Caramel Frosting with Buttercream; No bake Choco Marble

Cheesecake; Special Chocolate Cake. Paid reservation will be given priority. . Pls. bring apron and food containers.

Baking Course III
By Chef Morella Reynoso Gala
October 18 (Thursday), 19 (Friday) & 20 (Saturday)
1:30-5:30PM
P6,200.00

Vienna Butter Cream Torte; Super Delicious Walnut Cake; Mango Tart; Princess Kailani Pineapple Upside Down Cake; Chocolate Marble Cake with Fudgy Chocolate icing.

Strawberry Shortcake; Gateau Morella French Carrack Cake; Prize Winning luscious Mango Cake with Magnolia Gold Butter Icing.

Best selling Coffee Crunch Cake. All cakes sold in top bakeshops today! In 3 days you will learn how to bake the softest European sponge, American chiffon and butter cakes, meringue and flaky crust for pies & tarts, different icings.

BEST SELLER OVEN-BAKED CHICKEN PIES IN MUFFIN CUPS
By  Morella Reynoso Gala
October 21 (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; Magnolia Gold Butter Slices.

9 Special Barbecue
By: Ernest Reynoso Gala
October 24 (Wednesday) and 25 (Thursday)
1:30 to 5:30 PM
Php 3,600 (price for both classes)

Beef teriyaki in skewers; pork Spareribs with hoisin sauce. Magnolia chicken drumstick in honey sauce; (sate a jam) chicken skweres in peanut sauce. Beef ribs with peking noodles; delicious pork spareribs; new Korean beef barbecue; nasigoreng ( Indonesian fried rice); Fernando Miguel Erenetas Chicken Honey; the best pork barbecue special with peanut sauce. Paid reservation will be given priority.

Basic Japanese Cuisine Class for Beginners
By Chef Takashi Kawasaki (Executive Chef and Owner of Takashi Japanese Cuisine & Ichika Japanese Grill)
October 27 (Saturday)
1:30 to 5:00 PM
Php 3,500.00

Mix  Tempura, Katsudon, Gyudon, Chicken Teppan yaki  (all menu dishes are  hands-on). Pls. bring apron and food containers.  Paid reservation will  be given priority. 

Japanese Party Menu Workshop
By Chef Takashi Kawasaki (Executive Chef and Owner of Takashi Japanese Cuisine & Ichika Japanese Grill)
October 28 (Sunday)
1:30 to 5:00 PMPhp 3,500.00

Yaki  gyoza, 2 types of yakitori (chicken & bacon), takoyaki, tebasaki  karaage (fried chicken wings), Pls. bring apron and food containers.  Paid reservation will be given priority. 

MAX’S STYLE FRIED CHICKEN, JOLLIBEE STYLE CHICKEN WITH GRAVY
By Chef Sylvia Reynoso Gala
November 7 (Wednesday) – 1:30 to 5:40 PM
Php 2, 800.00

Chicken Burger; delicious potato salad; Sizzling Grilled Pork Chops; Four Season Punch; Ripe Mango; Melon Tapioca with Sago; Green Mango Juice. Each Student will bring home his/her own Max’s Style Chicken.

Steak and Catering Cuisine 1
By Chef Ernest Reynoso Gala
November 10, 2018 (Saturday) – 1:30PM to 5:00PM
P2,800.00

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.

MONEY MAKING DIMSUM (FAST FOOD) RECIPES MODULE II
By Chef Sylvia Reynoso Gala
November 11 (Sunday) – 1:30PM to 5:00PM
P2,800.00

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.

7 best Chinese dishes for home/ Chinese Cooking for Catering Business
By Chef Sylvia Reynoso Gala
November 14 (Wednesday) – 1:30 to 5:30 PM
Php 2,800.00

Pata tim ( braised pork shoulder) spiced chili crab,  pato tim ( braised duck with veggies); Sweet and Sour Pork; yangchow fried rice; spicy prawns; canded bananas dipped in ice. 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
November 15  (Thursday) 16 (Friday) 17 (Saturday)
1:30-5:30 PM
Php6,200.00 (price includes all 3 classes)

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 jelly rolls and muffins. All cakes sold in top bakeshops. Paid Reservation will be given priority.

FRENCH MACARONS WORKSHOP
By Chef Morella Reynoso Gala
November 18 (Sunday) 1:30 – 5:00 PM
Php3,500.00

Each student will bake her/his own Vanilla-Nutella; Cappuccino; Red Velvet; Matcha (Japanese Green Tea); Strawberry; Lemon Cream; Chocolate with 7 Different Flavors of Buttercream. Don’t miss this opportunity to make the most perfect, not sweet confections in the most hi-tech 12 stations in the country today! Paid reservation will be given priority. Pls. bring apron and food containers.

Learn These Best Selling Bread in 2 Lessons
By Chef Morella Reynoso Gala
November 20 (Tuesday) & 21 (Wednesday)  – 1:30-5:30 PM
Php4,200.00

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.

6 Popular Fastfood & Caterers Noodle Course for the home or business.
By Chef Sylvia Reynoso Gala
November 22 (Thursday) – 1:30PM to 5:30PM
P2,500.00

Atche Leni’s Delicious Sotanghon Guisado; Pansit Bihon; Pancit Canton Espesyal; Chicken Macaroni Soup (Sopas); La Paz Batchoy.

Authentic Spanish Cooking Module I
By Chef Sylvia Reynoso Gala
November 24 (Saturday) – 1:30 to 5:40 PM
Php 2,800.00

The best oven – baked paella; roast stuffed Magnolia Jumbo Chicken, Pastel de Lengua, Callos Madrillena, Black Forest. Paid Reservation will be given priority.

5 Authentic Chinese Cooking + How to Cure & Cook The Best Pampango Pork Tocino (For Business)

By Chef Ernest & Sylvia Reynoso Gala
November 25 (Sunday)
1:30 – 5:00 PM
Php2,500.00

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

 

RAMEN GYOZA CLASS 
nov. 25 .2018 
1:30pm-5:30pm 
P3500

How to make soup stock 
Gyoza 
Shoyu ramen 
Miso ramen 
Tan tan ramen (spicy miso ramen) 

video :https://yt2fb.com/ramen-gyoza-workshop/

6 INTERNATIONAL CHICKEN DISHES – MODULE 1
By Sylvia Reynoso Gala
November 28 (Wednesday) – 1:30PM to 5:30PM
P2,500.00

Spanish Style Magnolia Chicken with Jamon Serrano; Chicken Salad on Peach halves with Magnolia Cream cheese; Portuguese Chicken with Chorizos and Roasted Bell Peppers; Baked Indian Style Chicken with Basmati Rice; Baked Chicken Asparagus; Magnolia Chicken Breast with Lemony Yolk Sauce Served with Pasta. . Paid reservation will be given priority. Pls. bring apron and food containers.

Roast Beef and Catering Cuisine II
By: Ernest Reynoso Gala
November 30 (Friday) – 1:30 to 5:00 PM
Php 2,800.00

Monterey Standing rib roast and bacon wrapped boneless roast with gravy; crema de fruta; sizzling shrimps in garlic sauce; fried squid rings; Chicken Alexander; Seafood medley soup served on crusty bread bowl from French baker.

FILIPINO FAVORITES, KAKANIN AT IBA PA.
By Pampango Chef Sylvia Reynoso Gala
December 1 (Saturday) & 2 (Sunday) – 1:30 to 5:00PM
P4,800.00 (Price includes both class days)

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; Leni’s Menudo with Binalot Rice; Pichi Pichi; Leni’s 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.

9 Popular Filipino Fastfood & Caterers’ Merienda II
By Pampango Chef Sylvia Reynoso Gala
December 8 (Saturday) and 9 (Sunday) – 1:30PM to 5:00PM
P3,800.00

Dinuguan at Puto; Magnolia Chicken Arroz Caldo with Different toppings; Lumpiang Sariwa with Brown Sauce; Lumpiang Prito with sawsawan; Special Monterey Goto Arroz Caldo; New Pancit Luglug with chicharon and tinapa; Champorado; Crispy Ukoy II.
Paid reservation will be given priority.

7 NEW INTERNATIONAL CHICKEN DISHES MODULE 2 FOR CATERERS
By Sylvia Reynoso Gala
December 12 (Wednesday) – 1:30 to 5:30PM
P2,500.00

Chicken Cordon Blue; Chicken Kiev; Chicken Tandoori; Fried Chicken Croquettes with Cheesy Sauce; Baked Chicken Enchiladas; BBQ Chicken in Chili Sauce; Chicken with Potatoes in Heavy Cream. Each student will make his/her own cordon bleu & a la kiev. 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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