As the holiday season approaches, Manila’s culinary schools like The Maya Kitchen get to be in demand and classes easily get filled up. Mothers like me want to learn something new to serve on the holiday table or give food gifts to friends. The enterprising ones take cooking and baking lessons to go into business because pastries and takeaway food are very much popular in December.
Last Nov. 12, I happily sat in class again upon the invitation of Tess Laurente and TMK’s culinary directress, Ms. Rory Subida. This time around, young chef Ines Vargas Javellana of The Vargas Kitchen shared recipes of delicious baked goodies like sylvannas,food for the gods, red velvet cake and rum cake with vanilla pudding. I also transcribed her recipe for yummy carrot bars in my other food blog. I wish she shared how to make divine butter cakes since that’s what Vargas Kitchen is famous for but I guess they’re not letting go of their treasured family recipe soon 🙂
The red velvet cake looked luscious with its cream cheese frosting and white chocolate topping –
The rum cake mixed with pecans made me heady with sugar craving just from the sight of it. I now prefer this over the usual fruit cake.
The Maya Kitchen at the Liberty Building in Arnaiz Avenue in Makati is very spacious and has complete facilities. I still do think their prices are more reasonable compared to other schools, with an average price of P1,500 per lesson.
Next door to our class, my daughter was also taking her time participating in the Junior Chef Workshop. The kids looked so cute in their toques!
Thinking of learning how to bake or cook? Here’s the Maya Kitchen class schedule for November and early part of December 2011:
BREAD MAKING WORKSHOP November 19 (Sat) 9am-2pm Pan de Sal, Ensaymada, Mongo Bread, Bicho-Bicho, Spanish Bread, Cinnamon Roll w/ lecture on commercial scale production using Baker’s Percentage P2,000
HOLIDAY SAVOURY & SWEET TREATS: November 26 (Sat) 9am-2pm by Chef Christa Mendiola of Christa’s Kitchen Recipes: Salt Crusted Sea Bass; Homemade Lean Bacon, Iberian Baked Chicken, Almond Biscotti, Pavlova, Profiterols and variations (croque-en-bouche, Gateau St. Honore) P1,750
NEGO PINOY VENTURE w/ MAYA MIXES: November 26 (Sat) 1-6pm Chewy Brownies, Pineapple Upside Down Cake, Carrot Bars, Crunch Cake, Crinkles, Rhum Cake with costing & packaging P750
COFFEE 101 Workshop November 26 (Sat) 1-6pm Coffee History, Coffee Process, Trouble shooting, Machine Know-how, proper grinding. Techniques to a perfect froth. Preparation of popular Coffee Concoctions: Espresso, Capuccino, Latte etc. P2000
CERTIFICATE COURSES WITH HANDS-ON:
FUNDAMENTALS OF BAKERY PRODUCTION Dec. 1-3 (TH, F, S) 9am-4pm Basic Baking techniques applicable to small & commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes & bread varieties with hands-on P6,000
BASIC CULINARY November 22-25 (T-F) 9am-3pm Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses to desserts for Home and Institutional Scale Kitchens with workshop P7,000
YEAR END SPECIALS:
CHEF KITTIN DESSERTS WORKSHOP December 3 (Sat) 9am-2pm Scarlet Cake, Lemon Pie, Strawberry Shortcake Overload, Cupcake Tower with Christmas Topper, Moist Chocolate Cake by: Chef Christine Zenarosa P1,500
VEGETARIAN DISHES Pinoy Style December 3 (Sat.) 2-6pm Exciting meals from meat substitute ala Bodhis: Sisig Adobo, Caldereta, BBQ, Pancit, Lengua by: Manju Abichandani P1,500
For more information on other courses offerings, log on to www.themayakitchen.com or e-mail firstname.lastname@example.org or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.