Sangria Sphere with Orange Gel and “Impregnated” Apple
Sangria is one of my favorite drinks. Resembling the color of rich blood, with an orange slice or any other citrus fruit of one’s fancy, sangria is a regal as it sounds. But taken in the form of a bubble or a sphere thingy, which I can’t even begin to decipher what it actually is? Quite the experience!
Sangria Sphere with Orange Gel and “Impregnated” Apple
One spoonful in and the sphere instantly washed all over my mouth captivating my taste buds and and leaving me captivated at how Sangria could actually be taken this way. Though it was very soft, with a jelly-liquid like consistency, it had a very strong, powerful sangria flavor.
Mock Tuna Sashimi with Wasabi Sorbet and White Soy Sauce Powder
It looks and tastes quite like tuna sashimi but it’s not, it’s watermelon! Prepared with the efficiency and expertise of a Japanese chef, this was quite a unique dish with some very interesting flavors, with colors enough to whet your appetite.
 The mock tuna sashimi didn’t magically taste like fish, but it did have a juicy tuna after taste. I felt a slight tinge and tang from the cool Wasabi sorbet. Eaten all together with the white soy sauce powder, this dish packs a Jap punch.
Mock Tuna Sashimi with Wasabi Sorbet and White Soy Sauce Powder
55 Degrees Celsius Beef Tenderloin with Sous Vide Pommes Fondant and Sous Vide Hollandaise
Save the best for last and waste no time in wolfing down this extremely juicy and sinfully delicious dish! French cooking, especially with “vacuum” kitchen gadgets, are entirely alien to me but there is nothing else that elates me and lifts me up to food Nirvana like a good dish that just introduces its whole self to the fantasmic world of your taste bud and olfactory senses.
55 Degrees Celsius Beef Tenderloin with Sous Vide Pommes Fondant and Sous Vide Hollandaise
The sampling. Bitin!
I have nothing but high praises for this scrumptious trio. The hollandaise? Creamy, decadent and pleasantly light. The pommes fondant (potatoes)? A good salty flavor that just lingers. The beef tenderloin? So chewy that it refuses to be swallowed, so juicy that the beefy flavors just seem to splash out to the high heavens.
Global Academy’s Culinary Edge
With all the advanced kitchen equipment used to prepare the three absolutely perfect dishes that were laid out before us, it’s no wonder those gizmos can cost an arm and a leg. Â Global Academy really does go all out to prepare their students and their institution for the ever-evolving trends of culinary arts.
The setting seem like that of a cooking show’s complete with advanced kitchen equipment.
Some of the students of Global Academy helped out with the cooking demo.
I wish I could learn to love to cook as much as I love to eat; but for the time being, I’m happy to at least be able to have tried out the unique and exemplary food concocted at the Superior Diploma Open House of Global Academy.
They play on your wits, take your senses to higher ground and leave you astounded with the way they were prepared. You’d think I was talking about certain people but no, this is food. Food prepared by the brilliant minds and undoubtedly talented chefs at Global Academy When in Manila.
All photos taken by Francis Tawagon.
Global Academy
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Global Academy Open House: Do More, Learn More, Cook More Armed with a Spatula and a Superior Diploma
