Kitchen Stimulation

The Batch 17 of the Metropolitan  Occupational Scientific Technological Institute had their graduation of sorts and invited friends and family to have a try of what they’ve been up to for the last few months with passion and excitement over the weekend.

The venue was the Maria Luisa Estate Park Clubhouse of what was dubbed as “Kitchen Stimulation” with a formal dinner set-up. Sandra Lim of Bridal Basics dressed up the place for the occasion and truly did justice to what she was commissioned for. The evening started with an inspirational talk by Chef Brian Funcion, Chef Instructor of MOST Institute Cebu Campus, before the students paraded with bottles of wine that were served during dinner.

The Batch 17 of Most Institute truly impressed everyone that night with what they prepared, like the appetizer which they called “Salvo Risotto” (chorizo risotto with angel hair wrapped shrimp in papaya mint hoisin mangosteen sauce), the “Slawlee But Shorely Salad” (slaw salad topped with boneless dilis in lime Asian vinaigrette), the “Porky Fine” (fillet mignon with pepper cream with mashed potato in wasabe infused oil), “Cionggo Sabbaglione” (layer of graham crumble, chocolate, mango and creamy delight), to name some dishes served that night.

Chef Evan Basco, Head Chef Instuctor of Most Institute Cebu, formally closed the event with a short message and of course, congratulated the Batch 17 who all passed the short course with flying colors. Congratulations, guys, and hope to see you soon in some famous restaurants and who knows, your very own in the near future. Will I expect that from you my good friend, Alex Montelibano? More power and God bless!