Seared Tuna with Provencal Garnish
THE CULMINATING dinners of International Culinary Arts Academy of Cebu (ICAAC) are always exuberant occasions to share the ardor of the graduates.
The two-year Culinary Arts Chefs Program, the academy’s flagship course, provides the students intensive culinary practical training education complemented by food and beverage service modules that prepare students for employment and advancement in the competitive hospitality industry.
After taking the International City and Guilds Written Examinations, the graduating students look forward to complete a second internship in Europe, USA or even Australia for at least 12 months. Sixteen of the 26 current graduates are excited about the prospect of leaving for Nashville, Tennessee, USA.
Russian Ossietra Caviar Nigiri
Lance Tan, one of the young graduates last November informed us that they were preparing their US visas to work at the Gaylord Opryland Resort & Convention with 2,711 guestrooms and 17 restaurants operated by Marriott International.
The exquisite culminating dinners of ICAAC are always captivating. With Dean and Head Chef Lecturer Jeremy Young ably assisted by his culinary team, the students are able to express the totality of what they have learned in the two-year program in the intensive culinary arts training as well as service. And what makes the occasion even more exceptional is the students’ eager desire to show their acquired skills.
This is the closest to fine dining in Cebu–from the attentive and courteous service to the impressive menu paired with wines.
Berries & Cheese – a plated dessert
For starters, we had appetizers to tease our palates that included Russian Ossietra Caviar Nigiri, Cantaloupe with Cucumber, Lavender, Parma Ham and Seared Tuna with Provencal Garnish (actually “rocks” of onion, dried black olive) paired with Vino Spumante Santero Italy Brut. And to refresh our palates before the entrees were served, we enjoyed Buko-Lychee Popsicle.
Gustave Lorentz Riesling, Vin of Alsace, France 2012 was poured into our wine glasses to complement Pumpkin
Tortellini, Foie Gras du Canard topped with Cerveza Negra Foam and Jumbo Prawn with Scallop mousse, Pea (puree) and Cardamon Milk Foam.
Students learn the Molecular Gastronomy technique, a subdiscipline of food science that blends physics and chemistry to transform the tastes and textures of food. Foam and spherification of juices use molecular gastronomy technique.
The next course, Breaded Pork Loin with White Beans and Brussel Sprout used sous vide technique rendering the pork loin deliciously tender.
Cantaloupe with Cucumber, Lavender and Parma Ham
This time, Dulong Reserve Vin de Bordeaux Saint Emilion AOP France was poured into our wine glasses to enjoy US Certified Angus Beef Tenderloin with Morel Mushrooms, Baby white Carrots and Potato Pave.
Dean/Chef Jeremy who was hovering around to ensure the smooth flow of the dinner would assist students in answering a few of my queries. Yes, most of the ingredients are imported to expose the students to the variety of ingredients not available locally. Dessert is always the crowning glory of the exquisite dinner.
US Angus Beef Tenderloin, Mushrooms, Baby Carrots, Potato Pave
After perking up our palates with Margarita Sorbet with Mangosteen Juice topped with Salted Caramel Popcorn, we were all anxious to enjoy the sweet creations under the supervision of Pastry Chef Gabriel Garcia.
Dessert wine, Proseco Blu DOC Italia was poured while a plated beauty of Berries and Cheese–red velvet, strawberry, blue cheese and macaron left our eyes popping with delight.
A Dessert Buffet table was unveiled laid out with Golden Meringue puffs, Nougat Montellimar, Florentine Dough Ring and Lemon Custaroon and more.