Course Calendar

Class Schedules, Announcements, etc.

Class Schedule

Learn the Softest Siopao Dough Ever!

By Chef Sylvia Reynoso Gala

June 1 (Saturday) and June 2, 2019 (Sunday)

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.

 

6 World Class Desserts in Shot (Tiny) Glasses Served in 5 Star Hotels and Restaurants for Caterers & Party Givers. Beautiful Presentation For Dessert Buffet!

By  Ernest Reynoso Gala

June 5, 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.

 

13 Breakfast for the Home, Boutique Hotels or Restaurants

By Chef Ernest Reynoso Gala

June 8 (Saturday), 9 (Sunday) & 10, 2019 (Monday)

1:30PM to 5:00PM

P6,200.00

Baked Ham & Cheese Florentine; Baked Hearty Spanish Omelet; Sausage, Eggs, Magnolia Cheese Casserole; Fried Scotch Eggs with Tomato Sauce; French Nest; French Mushroom & Magnolia  Cheese Omelet with Mushroom Sauce; French Toast Stuffed with Magnolia Mozarella Cooked in Magnolia Fresh Milk and Magnolia Gold Butter; 3 Different Baked Fluffy Omelettes; Italian Sauce Mozarella & Spinach Strata; Bacon Cheese Souffle; Baked French Toast (Bread Pudding).

 

Home and Caterer’s Course I

By Chef Sylvia Reynoso Gala

June 12, 2019 (Wednesday)

1:30PM to 5:30PM

P2,500.00

Osso Buco – The Best Italian Braised Beef Shanks; 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).

 

Home and Catering Course II

By Chef Sylvia Reynoso Gala

June 15 (Saturday)

1:30PM to 5:30PM

P2,800.00

Breasts of Chicken Magnifique in Hollandaise Sauce; Veal Scallopine in red sauce with pasta; 2 versions of New Zealand baked mussels (garlic – aioli and rockeffeler spinach, white sauce, bacon, cheese). Hearty Greek Salad with Anchovies, capers, Feta Cheese; Flaming Mango Jubilee.

 

New Recipes For Caterers and Restaurant Owners

By Chef Ernest and Sylvia Reynoso Gala

June 19 (Wednesday)

1:30PM to 5:00PM

P2,500.00

Creamy shrimp sweet potato soup with malungay; Magnolia chicken walnut apple salad with hot creamy dressing; baked cream dory in foil packets with vegetables; Monterey beef tenderloin medallions with mustard caper sauce; Magnolia cream cheese with fruits in shot glasses.

 

Learn the Recipes of the Top Chicken Restaurants!

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

By Chef Sylvia Reynoso Gala

June 22, 2019 (Saturday)

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.

 

Special Occasion Cakes III

By Chef Sylvia Reynoso Gala

June 26, 2019 (Wednesday)

1:30 PM – 5:30 PM

Php 2,500.00

Heavenly Frozen Mango Cake; Torched “Baked” Alaska; Big (10” x 12” x 1”) Pineapple Apple Tart for Business.

 

Open a Pizza Parlor

By Italian Schooled Chef Ernest Reynoso Gala

June 29, 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.

 

Teppan Yaki Class

By Chef Takashi Kawasaki

June 29, 2019 (Saturday)

1:30-5:30 PM

Php2,500.00

Beef Teppan Yaki, Chahan (Japanese fried rice), Chicken miso teppan yaki, Yaki soba (Japanese sauted nood;es), Yasai Itame (Sauted meat and vegetables)

 

Variety Maki Sushi Class IV

By Chef Takashi Kawasaki

June 30, 2019 (Sunday)

1:30-5:30 PM

Php2,500.00

How to make sushi rice, Dynamite roll, Heart roll sushi, Shrimp Tamagoroll, Spicy spzm roll, How to make Tamago.

 

Corned Beef, Beef Tapa, Eggs Benedict Course

By Chef Sylvia Reynoso Gala

June 30, 2019 (Sunday)

1:30PM to 5:00PM

P2,800.00

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); 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.

 

Learn Greek – Mediterenean Cooking At Its Very Best!

By Ernest Reynoso Gala

July 3 (Wednesday)

1:30-5:00 PM

Php2,800.00

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.

 

9 POPULAR FILIPINO FAST FOOD & CATERER’S MERIENDA II

By Pampango Chef Sylvia Reynoso Gala

July 6 (Saturday) and 7 (Sunday)

1:30PM to 5:00PM

P3,800.00 (price includes both class days)

Delicious 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.



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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