It was a restaurant simulation that was both a test of skill and character for the students as they summed up 11 months of learning to prepare ingredients, carefully plating dishes and making them visually appealing, serving and catering to consumers, and doing the dirty work afterwards.

It was refreshing to experience what hard work is served in a bite as we witnessed the different emotions that filled the room. It was a mix of nervousness, pride, and joy when they ended their 4-hour service.

MENU DEGUSTACION:

Appetizer

Seafood Quenelle by Rafael Ochosa

Poached Tofu with Alfalfa Sprout by Angelo Rivera

Entrée

Chicken Terrine by Moises Fontano

Fruits de Mer in Lime Remoulade and Pesto Sauce by Joyce Dionisio

Intermezzo Watermelon Spritz by Angelo Rivera

Tuna Tartare Tower with Sesame Soy Sauce Jelly Couscous and Alfalfa Sprout by Rafael Ochosa

My Take on Corned Pork by Angelo Rivera

Beef Fillet Grain with Wild Mushroom Ragu, Peas Puree, and Potato Croquettes by Moises Fontano

Coquilles St. Jaques’ Gratin by Mildred Leyes

Desserts

Zeppole by Joyce Dionisio

Fruit Pavlovas by Mildred Leyes

No Bake Chocolate Hazelnut Cheesecake by Kim Bacuetes

Had it been a normal Degustacion in one of the expensive restaurants in manila, you would’ve already stood up and complained by the slow transition of meals, and sometimes imperfect presentation of the dishes. But experiencing such was rather heart warming realizing how far they have come from their first class.

Fruits de Mer in Lime Remoulade and Pesto Sauce

No doubt, there is still plenty of room for improvement but in less than a year they were able somehow master a skill that would make a difference in our lives on a daily basis. Who doesn’t like eating and who doesn’t love a good cook?

No Bake Chocolate Hazelnut Cheesecake

Learning the art of cooking is definitely a good investment and what better way to start than in MCA.

When in Manila, and interested in getting a diploma in culinary arts or a certificate in certain kitchen mechanics, visit the MODERNE CULINARE ACADEMY.