Course Calendar

Class Schedules, Announcements, etc.

Class Schedule

OPEN PIZZA PARLOR

BY ITALIAN SCHOOLED CHEF ERNEST REYNOSO GALA

FEB 5 (WED) 1:30 TO 5:30 PM

P2,500.00

HOMEMADE FROM SCRATCH THIN & THICK CRUST PIZZAS WITH DIFFERENT TOPPINGS; FETTUCCINE ALFREDO; SPAGHETTI CARBONARA; BREADED VEAL STEAKS; PLUS 12 BONUS RECIPES OF PASTA & SANDWICHES.

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

FEBRUARY 8 (SAT) – 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.

 

SPECIAL OCCASION CAKES I FOR BEGINNERS

BY CHEF ERNEST AND SYLVIA REYNOSO GALA

FEBRUARY 9 (SUN) – 1:30PM TO 5:30PM

P2, 200.00

PASTEL DE TRES LECHES CAKE. MANILA’S FAVORITE CARAMEL CAKE WITH CARAMEL FROSTING WITH BUTTER CREAM; NO BAKE CHOCO MARBLE CHEESECAKE; SPECIAL CHOCOLATE CAKE. PAID RESERVATION WILL BE GIVEN PRIORITY. PLS. BRING APRON AND FOOD CONTAIN.

 

LEARN GREEK MEDITERRANIAN 

BY CHEF ERNEST REYNOSO GALA

FEBRUARY 12 (WED) – 1:30PM TO 5:00PM

P2, 800.00

Rack’s style fall off the bone flame broiled Monterey pork baby back ribs; Slow oven baked Monterey BBQ beef short ribs; oven baked, then charboiled Monterey Lamb riblets; Very light moussaka; (Greek Style lasagna); Spanakopitas (Greek appetizer made with store bought phyllo sheets stuffed with spinach; cheese, egg); Tiropitas (Stuffed with Feta and ricotta cheeses). Paid Reservation will be given priority.

LEARN THE SOFTEST SIOPAO DOUGH EVER!

BY CHEF SYLVIA REYNOSO GALA

FEB 15 AND FEB 16 (SAT AND SUN) 1:30-4:30 PM

PHP3,600.00

THE MOST DELICIOUS SIOMAI, KUAPAO (PEKINGSIOPAO WITH MEAT AND PICKLED MUSTASA). FISH HEAD SOUP, CAMARONRELLENADO, QUIKIAM WITH RADISH SALAD, STEAMED LAPU-LAPU. PAID RESERVATION WILL BE GIVEN PRIORITY. PLS. BRING APRON AND FOOD CONTAINERS.

 

Donburi Class (Japanese rice toppings) 

date: Feb.15.2020.sat 

time 1:30pm – 5:30pm 

class fee  P2800

1 katsu don (simmered tonkatsu and egg) 

2 Chicken teriyaki don 

3 beef yakiniku don (sauted sliced beef with veggies) 

4 Beef curry don 

5 Oyako don (simmered chicken and egg)

See Video Below:

 

 

SAKURA MAKI SUSHI CLASS by CHEF TAKASHI
date: FEB.16.2020.sun
time: 1:30pm – 5:30pm 
fee: P2500

Menu: 

1 how to Sushi rice (Japanese rice & sushi vineger)
2 California Futo Maki (thick style California maki) 
3 Crazy Maki (crunchy crab stick maki)
4 Spider Maki (fried softshell crab maki) 
5 Sakura Maki (cherry blossom deco maki) 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7 CHINESE DISHES FOR HOME 

BY CHEF SYLVIA REYNOSO GALA

FEBRUARY 19 (WED) 1:30-5:30 PM

P2,500

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.

3 LESSONS: 14 PASTA AND SALADS MODULE II

BY ITALINAN SCHOOLED CHEF ERNEST REYNOSO GALA

FEBRUARY 22 (SAT) FEBRUARY 23(SUNDAY) AND FEBRUARY 25 (TUES)

P5,800 1:30-5:30 PM

Beefy Cheesy Baked 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.

LEARN THE RECIPES OF THE TOP CHICKEN RESTAURANTS!

MAX’S STYLE FRIED CHIX; JOLLIBEE STYLE W/GRAVY; 

BY CHEF SYLVIA REYNOSO GALA

FEBRUARY 29 (SAT) 1:30-5:40 PM

P2,800

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. Paid reservation will be given priority. Pls. bring apron and food containers.

5 SOUPS AND SEAFOOD FOR CATERERS. 

BY CHEF ERNEST REYNOSO GALA

MARCH 1 (SUNDAY) 1:30-5:00 PM

P2,500 

Shrimp Chowder; French Onion Soup; New England Clam Chowder; Prawns Thermidor; Charcoal Grilled Tuna Belly with Teriyaki Sauce; Plus 10 Bonus Recipes of Super Good Sauces for Fish and Seafood! 

PILIPINO FAVORITES KAKANIN AT IBA PA

BY PAMPANGO CHEF SYLVIA REYNOSO GALA

MARCH 7 (SAT) AND MARCH 8 (SUNDAY)  1:30-5:30 PM

P4,500

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. 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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