Course Calendar

Class Schedules, Announcements, etc.

Class Schedule

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
M
ARCH 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.

SPECIAL OCCASION CAKES II FOR BEGINNERS / BUSINESS
By Chef Ernest & Chef Sylvia Reynoso Gala
March 14, 2020 (Saturday)
1:30 PM – 5:30 PM
P2,200.00

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. Pls. bring apron and food containers.

6 POPULAR FASTFOOD & CATERERS NOODLE COURSE FOR THE HOME OR BUSINESS
By Chef Sylvia Reynoso Gala
March 18, 2020 (Wednesday)
1:30 PM – 5:30 PM
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 Chef Ernesto Reynoso Gala
March 21, 2020 (Saturday)
1:30 PM – 5:30 PM
P2,500.00

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.

FOR BEGINNERS – Learn the latest Method of Baking Saleable, Easy, Delicious Jelly Rolls!
By Chef Sylvia Reynoso Gala – SOLD IN TOP BAKESHOP TODAY!
March 22, 2020 (Sunday)
1:30 PM – 5:30 PM
P2,200.00

Triple Chocolate Jelly Roll with Rich Ganache and Choco Dulce de Leche Icing; Luscious Ube Roll w/ Filling; Pandan Roll w/ Filling & Torched (Flamed) Boiled Icing. Paid reservation will be given priority. Pls. bring apron and food containers.

11 Authentic Spanish Cooking Module I
By Chef Sylvia Reynoso Gala (Gold Medalist, Academia de Gastronomos, Madrid, Spain 1964)
March 28, 2020 (Saturday) & March 29, 2020 (Sunday)
1:30 PM – 5:30 PM
P4,500.00

The best oven – baked paella; Roast Stuffed Magnolia Chicken, Baked Whole Fish in Sea Salt with Aiolo Sauce (Pescado Al Sal), Pastel de Lengua, Clams in Green Sauce (Almejas en Salsa Verde), Bacalao (salt Cod) in rich tomato sauce; Clams, Mussels, Fish, Prawns in Picada Sauce, Callos Con Chorizo y Morcillas (Iberian Tripe with Bilbao and Blood Sausages), Tocino del Ciello in Orange Cream, Etc. Paid reservation will be given priority. Pls. bring apron and food containers.

7 Delicious Restaurant and Caterers Specialties
By Chef Ernest Reynoso Gala
April 4, 2020 (Saturday)
1:30 PM – 5:00 PM
P2,500.00

Garlic – Roasted Chicken with Pepper Sauce; Monterey Beef Tenderloin Cubes Salpicado; Fettuccine with 3 different sauces; Pesto; (garlic basil), black squid ink, creamy mayo cheese. Highlands Salad with olives and blue cheese dressings; Hot Caramel Banana Fudge Brownie Pie with cream. Plus bonus recipes of Tuna Burgers, Beef Burgers with different dressings. 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. 🙂

Close Menu