A Great-Tasting Menu from the Graduating Chefs

CEBU, Philippines — Every year, there’s a fresh batch of graduates from the International Culinary Arts Academy Cebu, established in 2002 by Chef Jeremy Young. And they are required to prepare a Final Culminating Dinner. I’ve been lucky to be invited to these dinners since the program began.

In all such Final Culminating Dinners, the dishes served have never been repeated; Chef Jeremy continuously introduces new flavors, textures and looks. Well aware of the global competition, he inspires his students to aim for the best. He supports their studies at the Academy with state of the art kitchen equipment and a faculty of highly qualified professional chefs.

Graduating students are divided into two groups, and on the first night one group is assigned to the kitchen while their parents or guardians sample the dishes they have prepared. On the second night, they are assigned to the service brigade.

At the recent Final Culminating Dinner, I was seated with master Pastry Chef Gabby Garcia and Albert and Joanne Ong, parents of graduating Chef Joshua Ong. It was a tasting menu or degustation with small portions of several dishes.

Welcome drink was a sparkling wine, the TOSO Prosecco, Spumante Brut, DOC Italy followed by the appetizer, Russian Oscietra Caviar, Potato & Crème Fraiche. The crème is a dairy product with a high butterfat content and soured using bacterial culture. Caviar is a standard ingredient in appetizers served here.

It was followed by French Escargot, Garlic & Parsley, which is a novel way of dish presentation (shell of the snail is often added) with a circular pastry to provide texture and décor. The garlic and parsley tweaks the taste of the escargot.

The third dish was Foie Gras de Canard, Calamansi, Sisig, Chili and Egg paired with Chateau du Cleray, Sauvion, Muscadet Sevre at Maine, France 2015, and followed by a sorbet, Aiko Tomato Tango Sherbet. Duck liver is another ingredient often used in the Academy, while Aiko Tomato is a variety of mini-plum tomato.

My favorite fish, Chilean Sea Bass, Sea Prawns, Jumbo Scallops, Risotto, Edamame & Kale came next. I like the taste of this fish and the edamame (immature soybean) together with the kale provides the texture contrast.

A new wine was poured, Di Marco, Primitivo di Manduria “Aura,” DOP Italy 2008 and two meat dishes were served: Magret de Canard, Rillet, Bok Choi, Hoisin, Peanut and Tajima Kobe Beef, Potato, Bearnaise, Chayote and Mushroom. Rillettes is similar to pâté. The duck breast was flavored by a sauce with clarified butter, vinegar and herbs. Tajima Kobe beef has intense fat marbling and it did result to a most luxuriant taste.

Closing the dinner was the sorbet, Sugarcane & Cucumber Citrus and a dessert, the Coconut Mascarpone, Orange Crunch, Key Lime Tart, Praline Sponge & Fresh Fruits. A whole table of petit fours was then unveiled with Almond & Crispearls, Crème Brûlée, Mango & Dulce de Leche, Pistachio Ganache, Raspberry & Dark Chocolate, Strawberry & Almond Tartlettes.

Truly a wonderful dinner!