Course Calendar

Class Schedules, Announcements, etc.

Class Schedule

Authentic Chinese Dimsum III (Offered once a year for Chinese New Year)
By Chef Sylvia Reynoso Gala
January 19, 2019 (Saturday)
1:30 – 5:00 PM
Php2,500.00

Learned in Hong Kong congee with different toppings; Fish Fillet; Shrimps; Pork Szechuan; Bola-Bola; Pork Liver; Pig stomach; Learn delicious shrimps on toast; spicy chicken feet; Pork Spareribs; Buchi w/ Sesame Seeds.

MONEY MAKING DIMSUM (FAST FOOD) RECIPES MODULE II
By Chef Sylvia Reynoso Gala
January 20, 2019 (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.

MAX’S STYLE FRIED CHICKEN, JOLLIBEE STYLE CHICKEN WITH GRAVY
By Chef Sylvia Reynoso Gala
January 23, 2019 (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.

Learn the Softest Siopao Dough Ever!
By Chef Sylvia Reynoso Gala
January 26 (Saturday) and 27, 2019 (Sunday)
1:30-4:30 PM
Php3,200.00

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.

Maki Sushi Class 2
By Chef Takashi Kawasaki
(Executive Chef and Owner of Takashi Japanese Cuisine & Ichika Japanese Grill)
January 26 (Saturday)
1:30pm to 5:30pm
Php 3,500.00

Learn to make sushi rice, tamago yaki (Japanese egg omelet), Philadelphia roll, spicy salmon maki, tamago maki tamago sushi, square roll. Paid reservation will be given priority. Pls. bring apron and food containers.

Donburi Class (Japanese Rice Bowl)
By Chef Takashi Kawasaki
(Executive Chef and Owner of Takashi Japanese Cuisine & Ichika Japanese Grill)
January 27 (Sunday)
1:30pm to 5:30pm
Php 3,500.00

Learn to make katsudon (simmered tonkatsu and egg), chicken teriyaki don, beef yakiniku don (sauteed sliced beef with vegetables), beef curry don, oyako don (simmered chicken and egg). Paid reservation will be given priority. Pls. bring apron and food containers.

9 Popular Filipino Fastfood & Caterers’ Merienda II
By Pampango Chef Sylvia Reynoso Gala
January 30 (Wednesday) and 31, 2019(Thursday)
1:30PM to 5:00PM
P3,800.00 (price includes both class day)

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; Crispy Kangkong with 3 Dips. Paid reservation will be given priority.

Learn Greek – Mediterenean Cooking At Its Very Best!
By Ernest Reynoso Gala
February 2, 2019 (Saturday)
1:30-5:00 PM
Php2,500.00

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.

5 Soups and Seafood Course
By Chef Ernest & Chef Sylvia Reynoso Gala
February 3, 2019 (Sunday)
1:30 – 5:00 PM
Php2,500.00

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

6 World Class Desserts in Shot (Tiny) Glasses Served in 5 Star Hotels and Restaurants for Caterers & Party Givers. Beautiful Buffet Presentation
By  Ernest Reynoso Gala
February 6, 2019 (Wednesday)
1:30-4:30 PM (Classroom B Galastars Culinary)
Php2,200.00

Ube Cheesecake; Arroz Dulce; Tocino del Cielo #2; Maja Blanca #2; Panna Cotta; Black Forest Mousse. Paid Reservation will be given priority.

Learn These Best Selling Bread in 2 Lessons
By Chef Morella Reynoso Gala
February 8 (Friday) & 9, 2019 (Saturday)  
1:30-5:30 PM
Php4,200.00 (price both classes)

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.

Baking Course Module I For Beginners – 3 Lessons
By Chef Morella Reynoso Gala
February 10 (Sunday) 11 (Monday) 12, 2019 (Tuesday)
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; learn the popular Pennsylvania Dutch Funnel Cake – 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 jolly rolls and muffins. All cakes sold in top bakeshops. Paid Reservation will be given priority.

9 Special Barbecue for Business
By: Ernest Reynoso Gala
February 16 (Saturday) and 17 (Sunday)
1:30 to 4:30 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.

3 Lessons: 14 Pastas and Salads Module II
By Chef Ernest & Chef Sylvia Reynoso Gala
February 23 (Saturday), 24 (Sunday) and 25 (Monday)
1:30PM to 5:30PM
P6,200.00

Beefy Cheesy 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.

Steak and Catering Cuisine 1
By Chef Ernest Reynoso Gala
March 2 (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.

FOR BEGINNERS – Learn the latest Method of Baking Saleable, Easy, Delicious Jelly Rolls! Step By Step Method. 100% Hands On.
By Chef Sylvia Reynoso Gala – SOLD IN TOP BAKESHOPS TODAY!
March 6, 2019 (Wednesday)
1:30PM to 5:30PM
Php2,200.00

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.

 

Open a Pizza Parlor
By Italian Schooled Chef Ernest Reynoso Gala
March 9, 2019 (Saturday)
1:30PM to 5:30PM
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

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