Louise is finally out of high school, and come June, she begins her college life working her way around the kitchens of culinary school! We took some time to celebrate her graduation in Gloriamaris Greenhills, and we spent the night tasting the delicious preparations. The wide assortment of cold cuts came in a large tray, and even had some sushi! The hot prawn curls were served with wasabi mayo, and we all agreed that this was a good example of Chinese-Japanese fusion techniques. This kids couldn't resist clamoring for dimsum treats, and the steamed siomai balls were just perfect for them.
Peking Duck was served two ways. The first style was artfully presented--the skin was carved off by the skillful food attendants, and this would be wrapped in flour wrappings, topped with a slice of green onion and some hoisin sauce. You can see how the duck ends up served the second way--chopped and re-fried as crispy bite-size bits.
While Louise was accepted at the HRA course of UP, it turns out that her inclination for baking and the culinary arts is very strong, and that the course offered at Enderun is better suited for her. We wish her all the best in her college life, and hope that new this will be the start of a good career in the food industry!
More yum yum treats ahead, next time courtesy of Louise's kitchens!
No comments:
Post a Comment