Chilean Bass, Sea Prawns, Jumbo Scallops. Risotto, Edamame, Kale
THE INTERNATIONAL Culinary Arts Academy of Cebu (ICAAC) culminating dinner of the graduating students for its two-year Culinary Arts Chefs Program literally puts the knowledge and skills that have been acquiredbeautifully on a plate.
The students’ intensive culinary arts practical training education paired with food and beverage service modules are brought to fore in this all-important graduation dinner.
A heavy downpour almost prevented my husband Ed and I from driving to the ICAAC premises in Guadalupe. Surprisingly, traffic was manageable so we arrived in time for dinner.
Dean/Chef Jeremy Young and some of the service team welcomed and escorted us to our table.
It wasa pleasure to be seated with lumber magnate from Agusan del Sur, Mr. Niceforo Calo and his wife, whose daughte, Regina was one of the 16 graduating students.
Toso Proseco Spumante Brut, DOC Italy was poured into our flutes as the Amuse-bouche, bite-sized Oscietra Caviar on potato crisp with a dollop of Créme Fraiche, was served to offer a glimpse into the students’ approach to the art of cuisine.
Oscietra from the sturgeon that can live up to 50 years is one of the most expensive types of caviar, eclipsed only in price by the beluga caviar.
We relished every tiny egg that amused our palates. The French Escargot was styled with local ingredients like camote leaves, cadena de amor flowers and blue ternate sometimes called butterfly pea.
Praline Sponge, Orange Crunch, Key Lime Tart, Coconut Mascarpone, Fresh Fruits JPG
The roasted potatoes and garlic mousse added flavor to the otherwise flat tasting but very expensive French snail. Foie de Canard was creatively embracing Sisig wrapped together by a thin fatty tissue called sinsal or omentum served with calamansi pudding and dusted with dehydrated calamansi zest.
It was so delicious I forgot the guilt of how the duck liver or foie gras is fattened through gavage method. After refreshing our palates with Aiko Tomato Tango Sherbet, we were ready for the main courses. The Chilean Bass with was gracefully seated on Sea Prawns, and Jumbo Scallops Risotto with edamame.
It was so deliciously fresh! Chateau de Cléray, Sauvion, Muscadet Sévre at Maine, France 2015 was poured to complement the fish dish.
Di Marco, Primitivo di Manduria, Italy 2008 enhanced the flavors of the meat entrees—Magret de Canard, duck breast pan-seared and finished in the oven served with Chinese pancake filled with sous vide duck leg rillettes, hoisin sauce; Tajima Kobe Beef served with mashed potatoes, béarnaise, chayote and mushroom.
Béarnaise sauce, which is made of clarified butter emulsified in egg yolks and flavored with tarragon, and steak are a great match.
A dainty shooter of Sugarcane and Cucumber Citrus Sorbet prepared our taste buds for the Dessert Line-up. A plated dessert, Coconut Mascarpone, Orange Crunch, Key Lime Tart, Praline Sponge and miniature slices of Fresh Fruits fascinated our eyes.
Magret de Canard, Chinese Pancake with Rillete, Bok Choi, Hoisin SauceJPG
Pastry Chef Gabriel Garcia proudly announced that a Buffet Dessert Presentation by the students will further beguile us—Mango and Dulce de Leche, Almond and Crispearls, Créme Brulee, Pistachio Ganache, Raspberry and Dark Chocolate.
The 16 graduating students are all excited, waiting for the final arrangements for their ICAAC International Internship Programme , 12-month internship either in the United Kingdom or the USA. Their future cannot look brighter than this, a stepping-stone to an international culinary career!