Cooking Workshop 2011

The COHARA (Cagayan De Oro Hotel and Restaurant Association) in cooperation with the Department of Tourism Region 10 is holding this year cooking workshop on Asian Cuisine 1 and 2,last November 18 and 19, 2011, its a two days workshop @ Dynasty Court Hotel. This workshop is participated from different schools and some establishments in Mindanao:Algen's Dive Resort in Camiguin, Bahay Bakasyunan in Camiguin, FATHER SATURNINO URIOS UNIVERSITY ( Butuan City)Kabasalan Institute of Technology (Zamboanga), Liceo de Cagayan University (CDO), Mindanao State University (IIT),Mindanao Satae University (MSU), Misamis Oriental Inst. of Science and Tech. (Misor) , Saint Michael's College (Iligan), Tagoloan Community College (Misor), and Mr. JR Roque. the workshop is a big help to us in the preparation also for our other subjects that is related to culinary..
This is our prepared dish the prawn tempura trying to invite the others to eat together with me...
 Second day of the workshop the giving of certificates...
Busy grilling the kebab...

Making my own plating with the prawn tempura..
 During our closing program the participants with the COHARA and DOT organizers..
 This is during our hands on training, frying the tempura with the friends in their sweet smiles.
 Me and Our speaker Chef Sofie
I had a great time, I enjoy this experience, and it taught me alot on the newest trend of culinary,,the new terminologies, cooking techniques that i can used as a tools for teaching the students to share to them and induce to their interest in cooking...I hope I could have more chance to join with this kind of program and looking forward to have some invitations from the organizers..keep it up....

Thank you...:-)

by: DENVERgwapito....

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denver's cocktail foods 2011

This is my first experience to have a buffet of cocktail foods, an opportunity where i could enhance my interest in doing this challenges in life, an interest that inline with my profession.. I had a great time doing this stuff to understand on what to do, be pressured on how was the result after, expecting that everything will be ok after the event.
 This is my buffet of cocktail foods: nachos, five different dips like tuna,tomato salsa,olive green and black, strawberry marmalade, cold cuts, cheese board,fruits,.. 
 This is my cheese board i put blue veined cheese,cream cheese topped with chopped fresh celery and chili flakes to have a great spice after taste, i also include the milk cheese.. lemon, orange,green, and red grapes. as to compliment with this beautiful array of cheese and cocktail foods...
I really enjoyed alot after this experience..... I know there is gonna be more after this..Im planing to have this arrangement in my new years eve that my family and friends could enjoy taking its last pick...Thank you...

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