Course Calendar

Class Schedules, Announcements, etc.

Class Schedule

Authentic Spanish Paella

By Sylvia Reynoso Gala

November 23, 2019 (Saturday)

1:30-5:00 PM

P2,500.00

The Best Oven Baked Paella; Roast Stuffed Magnolia Jumbo Chicken;

Pastel de Lengua; Callos; Black Forest Cake. Paid Reservation will be given priority. Pls. . bring apron and food containers.

 

Basic Japanese Cuisine Class for Beginners

By Chef Takashi Kawasaki (Executive Chef and Owner of Takashi Japanese Cuisine & Ichika Japanese Grill)

November 23, 2019

1:30 to 5:00 PM

Php 2,500.00

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.

 

Steak and Catering Cuisine 1

By Ernest Reynoso Gala

November 24, 2019 (Sunday)

1:30-5:00 PM

Php2,500.00

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 container.

Variety Maki Sushi Class 

By Chef Takashi Kawasaki

November 24, 2019 (Sunday)

1:30-5:30 PM

Php2,500.00

How to make sushi rice, Tamago yaki (Japanese Egg Omelet), Dragon Roll, Spicy Salmon Maki, Tamago Maki, Tamago Sushi, Square Roll.



6 Popular Fastfood & Caterers Noodle Course for the home or business.

By Chef Sylvia Reynoso Gala 

November 28 (Thursday)

1:30PM to 5:00PM

P2,200.00

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.

 

ROASTS AND PASTAS FOR CATERING

By Ernest Reynoso Gala

November 30 (Saturday)

1:30-5:00 PM

Php2,500.00 

Chateaubriand (Beef Tenderloin Steaks) with Bernaise Sauce; Monterey Roast Rack of Lamb with Creamy Cucumber Sauce; Tender Roast baby Back Pork Ribs with Special BBQ Sauce; Baked Lasagna with Ricotta and Magnolia Mozzarella Cheeses, Linguine with Crab Fat topped with Roasted Bell Peppers . Plus Many Bonus Recipes of Different Sauces and Gravies for Meat and Pastas and dressing for salads! Paid reservation will be given priority. Pls. bring apron and food containers.

 

Authentic Chinese Dimsum III For Chinese New Year

By Chef Sylvia Reynoso Gala

January 11, 2020 (Saturday)

1:30 PM – 5:00 PM

Php2,200.00

Learned in Hong Kong congee with different toppings; Fish Fillet; Shrimps with veggies; Pork Szechuan; Bola-Bola; Pork Liver; Pig stomach; Learn delicious shrimps on toast; spicy chicken feet; Pork Spareribs; Buchi w/ Sesame Seeds. This course is given only once a year. Learn Now!

 

7 Chinese Cooking for Business Catering 

By Chef Sylvia Reynoso Gala

January 12, 2020 (Sunday) 

1:30 PM – 5:40 PM

Php 2, 500.00

Sizzling Chinese Style Steaks with Monterey Beef Tenderloin; Shrimp and Crab Claws and Balls in Nest with Sweet and Sour Sauce; Hong Kong Style Assorted Vegetable Platter; Magnolia Stir Fried Chicken Breast with Casuy; Fish fillet with corn sauce. Fat crabs in ginger sauce. Paid reservation will be given priority. Pls. bring apron and food containers.

 

EASY TO MAKE DOUGHNUTS (No oven or special equipment needed)

By Morella Reynoso Gala

January 15 (Wednesday), and 16, 2020 (Thursday) 

1:30 PM – 5:00 PM

P4,200.00

Softest Doughnuts for Business – No Oven nor Special Equipment Needed. Includes Chocolate and Marbled Doughnuts with Several Fillings; Icings; Dips; EASY TO MAKE, HAND ROLLED BEST SELLERS VERY FLAKY PUFF PASTRY & CROISSANTS & ASSORTED DANISH PASTRIES (with different fillings). PLUS BONUS RECIPES OF THICK SPANISH CHOCOLATE AND CHURROS. Paid reservation will be given priority. Pls. bring apron and food containers.



OPEN A FOOD CART BUSINESS WITH THESE POPULAR & TRENDING RECIPES!

By Chef Morella Reynoso Gala

January 17, 2020 (Friday) 

1:30 PM – 5:30 PM

P2,500.00

Make your own; Shawarma (Pita Bread and filling with garlic / chili sauce), Crispy Nachos with filling and cheese sauce, Fried Corn Dogs and Famous Waffles all in one course.

PERFECT FOR GIVEAWAYS: WEDDING, BRIDAL OR BABY SHOWERS, BAPTISMAL, DEBUT OR BIRTHDAY PARTY

By Chef Morella Reynoso Gala

January 18 (Saturday) & 19, 2020 (Sunday)

1:30 PM – 4:30 PM

P2,900.00

Introduction to Fondant Cake Decorating with miniature cakes on an easy chocolate cake base. Fun & Fabulous made from scratch easy fondant flowers, fruit and decors for beginners.

 

OSSO BUCO – THE BEST ITALIAN BRAISED BEEF SHANKS SERVES WITH PASTA

By Chef Sylvia Reynoso Gala

January 22, 2020 (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.

 

6 INTERNATIONAL CHICKEN  DISHES – MODULE 1

By Chef Sylvia Reynoso Gala

January 25, 2020 (Saturday)

1:30 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.

 

How to Cure and Cook 2 Kinds of Corned Beef

(Whole, then into thick slices with accompaniments like in 5 Star Hotels; Shredded – For Breakfast)

By Chef Sylvia Reynoso Gala

January 26, 2020 (Sunday) 

1:30PM to 5:00PM

P2,500.00

How to cure and cook garlicky beef tapa; eggs benedict (spam on French baker bun topped with tomato poached egg; Hollandaise, Alfalfa or Brussel Sprouts). Each student will make his/her own eggs benedict.

7 INTERNATIONAL CHICKEN DISHES FOR CATERERS II

By Sylvia Reynoso Gala

January 29, 2020 (Wednesday)

1:30 – 5:30 PM

P2,500.00

Chicken Cordon Bleu; 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 & bring home his/her a la kiev & cordon bleu.

 

5 Authentic & Delicious Italian Pastas

By Italian Schooled Chef Ernest Reynoso Gala

February 1, 2020 (Saturday) 

1:30PM to 5:00PM

Php2,500.00

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.

 

5 Fish Course For Caterers

By Chef Ernest Reynoso Gala

February 2, 2020 (Sunday)

1:30PM – 5:00PM

P2,500.00

Salmon Steak with egg sauce; poached salmon with dill sauce; baked fish packets with mixed vegetables; salmon steaks with garlicky white sauce; tuna rice paella; all served with delicious kani (Japanese crabstick) cucumber salad in creamy dressing. 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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