Course Calendar

Class Schedules, Announcements, etc.

Class Schedule

New Recipes for Caterers
By Pampango Chef Sylvia Reynoso Gala
March 23, 2019 (Saturday)
1:30PM – 5:00PM
P2,500.00

Morconitos de San Miguel; Delicious Magnolia Chicken with Ilocos Longaniza & veggies; Binagoongan whole Pata at liempo ng baboy; Party pasta chicken macaroni soup; Mango tapioca pearls with graham topping.

 

Party Class Menu
By Chef Takashi
March 23, 2019 (Saturday)
1:30PM – 5:00PM
P3,500.00

Menu: Gyoza, Yakitori, Tebasaki karaage( Japanese Style Fried Chicken Wing), bacon skewers

Sakura Maki Sushi Class
By Chef Takashi
March 24, 2019
1:30PM – 5:30PM
P3,500


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) 

 

5 Authentic and Delicious Pastas
By Italian Schooled Chef Ernest Reynoso Gala
March 27, 2019 (Wednesday)
1:30PM – 5:00PM
P2,500.00

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

Authentic Spanish Cooking II for Caterers
By Madrid, Spain Gold Medalist Chef Sylvia Reynoso Gala
(Under Maestro Jose Sarrau, 1964)
March 30, 2019 (Saturday)
1:30PM – 5:00PM
P2,800.00

Andalusian baked whole fish in sea salt in Aioli Sauce (Pescado Al Sal). Bacalao (Salt Cod) in rich tomato sauce; Almejas En Salsa Verde (Clams in green sauce); Clams, Mussels, Fish, Prawns in Picada Sauce; Tocino del Cielo.

 

Roast Beef and Catering Cuisine II
By: Ernest Reynoso Gala
March 31, 2019 (Wednesday)
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.

 

Chinese Cooking for Catering Business

By Chef Sylvia Reynoso Gala

April 3, 2019 (Wednesday)

1:30PM – 5:30PM

Php 2,800.00

Pata tim ( braised pork shoulder) Spiced Chili Crab,  Pata Tim; 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.

 

Bread Making Course II For Beginners / Business

By Chef Morella Reynoso Gala

April 5, 2019 ( Friday) & 6, 2019 (Saturday)

P4,000.00

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.


Money Making Hotel and Bakeshop Best-Sellers!

By: Morella Reynoso Gala

April 7, 2019 (Sunday)

1:30PM – 5:00 PM

P2,200.00

“Tartufo” (Italian Dome Chocolate Covered Ice Cream Cake with Choco Cakes Base can be frozen for a month or longer); Creampuffs and Swan Puffs with  Bavarian and Choco Filling with 2 Glazes; The Yummiest New York Baked Cheese Cake. Paid reservation will be given priority. Pls. bring apron and food containers  



BEST  LOVED BUSINESS RECIPES! For Franchising

By  Morella Reynoso Gala

April 8, 2019 (Monday)

1:30 PM – 5:00 PM

P2,500.00

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



REYNOSO – GALA KAKANIN

By  Morella Reynoso Gala

April 9, 2019 (Tuesday)

1:30 PM – 5:00 PM

P2,500.00

Melts in the Mouth Special Rice Bibingka; Sapin-Sapin Espesyal; Delicious, Easy to Make Rice Suman; Homemade Hopia with Mongo or Ube Filling. Bonus Recipe: Apong Metyang’s Cassava Cake. Paid reservation will be given priority. Pls. bring apron and food containers  





5 Soups and Seafood Course

By Chef Ernest & Chef Sylvia Reynoso Gala

April 12, 2019 (Friday)

1:30 – 5:00 PM

Php2,800.00

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!

 

Very Special Well-Loved Filipino Dishes & Sweets Module I

By Sylvia Reynoso Gala

April 13, 2019 ( Saturday ) & 14, 2019 (Sunday)

1:30-5:00 PM

Php4,200.00 (price includes both classes)

Super-sarap na PancitMolo; Kare-kare ni AtchingLeni; 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 Shangjai; 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.

 

7 INTERNATIONAL CHICKEN DISHES FOR CATERERS II

By Sylvia Reynoso Gala

April 24, 2019 (Wednesday)

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 & bring home his/her a la kiev & cordon blue.







Special Occasion Cakes I For Beginners / Business

By Chef Ernest & Chef Sylvia Reynoso Gala

April 27, 2019 (Saturday)

1:30 PM – 5:00 PM

P2,200.00

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.

 

7 Chinese Cooking for Business Catering

By Chef Sylvia Reynoso Gala

April 28, 2019 (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.

 

Max’s style fried chicken. Jollibee Style Chicken with Gravy

By Chef Sylvia Reynoso Gala

May 1, 2019 (Wednesday)

1:30 PM – 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. 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

May 4, 2019 ( Saturday )

1:30 PM – 5:00 PM

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.

 

SPECIAL OCCASION CAKES II FOR BEGINNERS / BUSINESS

By Chef Ernest & Chef Sylvia Reynoso Gala

May 5, 2019 ( Sunday )

1:30 PM – 5:30 PM

P2,500.00

 

Layered Mini Mango Cake with torched Meringue Topping; Tropical Rainbow Cake with Fastillas de Leche topping; Salted Caramel Cupcakes and Caramel Filling; Buttercream Icing, garnished with Elegant Candy Halos. Paid reservation will be given priority.

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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