add_action('wp_footer', function () { echo ''; }, 99); AICA – Zee Lifestyle https://zee.ph Cebu's Premier Lifestyle Bible Wed, 11 Apr 2018 09:49:45 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://zee.ph/wp-content/uploads/2020/03/Z-icon-80x80.png AICA – Zee Lifestyle https://zee.ph 32 32 Level Up Your Cooking Game With AICA’s Culinary Classes https://zee.ph/level-up-your-cooking-game-with-aicas-culinary-classes/ https://zee.ph/level-up-your-cooking-game-with-aicas-culinary-classes/#comments Wed, 11 Apr 2018 09:49:45 +0000 http://res210.servconfig.com/~zee/?p=22666 In life, learning never really stops. There are many iterations to this quote, penned by greater minds than me. However it’s put, it’s good advice. Any opportunity to learn is one that should be taken. So when an invitation to an AICA cooking class came along, I jumped at the chance.

I’ve always been interested in cooking, although my training consists mostly of cooking shows and YouTube tutorials. (Of course, getting to dine out in the city’s best restaurants does a lot for food appreciation.) 

For a home chef like me, the chance to learn at the Academy of International Culinary Arts was something that’s hard to pass up. Founded in 2004, AICA has consistently produced world-class graduates, many of whom are now working in restaurant kitchens around the world. 

In any case, we found ourselves in the middle of a professional kitchen one Saturday afternoon. Together with our good friends Karlo Lim and Vanessa East, we were ready to learn how to whip up a restaurant-grade three-course meal.

The filling for the spinach ravioli in progress, which has the vegetable mixed with ricotta cheese and some herbs and spices.

The Class

In-house instructor Chef Tim gave us the feel of a restaurant kitchen even before we entered it. We were given strict orders to put on our aprons correctly, tie our hair back, and wash our hands thoroughly–and then we were escorted inside. 

Once that was done, the afternoon’s menu was handed out to us. On paper, the lengthy recipes seemed a little daunting to us amateurs–the sheer number of steps told us that the day’s meal would take hours to make. In any case, we were ready for a challenge.

For the starter was spinach ravioli–the homemade pasta was probably the trickiest to make that afternoon. Rolling it out into the perfect thickness (without ripping the dough) took some teamwork, and a lot of elbow grease.

Running the dough through the pasta maker served to be one of the biggest challenge. The trick is to start with the widest setting, and work your way down to get the best size.

Roast chicken was up for the main course. The secret to a great tasting chicken, apparently, is in the seasoning. A generous coating of salt, pepper and herbs is all you really need to amp up the taste. This was paired with creamy mashed potatoes.

Wrapping up the meal was the panna cotta, which was actually one of the first things we had to make. Chocolate was melted, mixed into cream, poured into shot glasses, then placed into the freezer for serving.

The afternoon ended with a sit-down dinner, wherein the professional chefs plated our less-than-professional creations. Each bite was delicious–whether that’s because it actually was, or because I had made it myself, we’ll never be sure of. 

Karlo Lim and Vanessa East working on their pasta dough.

For the Kids

This summer, AICA offers the same experience for the young ones. The school designed a cooking class especially for kids and teens–Kiddie Cooks for kids aged 6 to 8, and Teens in the Kitchen for 9 to 14-year-olds. 

AICA’s chef instructors promise hands-on training in a safe and fun environment, which will teach kids the value of fine ingredients and appreciation for the culinary arts. 

The Gallery, Juan Luna Ave. corner Golam Drive, Kasambagan, Cebu City
For inquiries on available schedules and reservations, call +63 32 268 5636 or email aicacebu_marcom@yahoo.com

]]> https://zee.ph/level-up-your-cooking-game-with-aicas-culinary-classes/feed/ 74