That Sumptuous culinary event again

CEBU, Philippines – There is a professional food writer that I admire and his name is Andy Hayler, author of the "London Transport Restaurant Guide." The Guide Michelin being his culinary bible, he had targeted to dine in all three-star restaurants around the world, which mission he completed in 2004. In 2014, there were 109 three-star restaurants he wanted to cover and again, excuse me, he accomplished his target. His travels, together with fellow foodies, are featured in a new video called "Foodies, The Culinary Jetset."

New chefs graduate every year at the International Culinary Arts Academy Cebu (ICAAC - email [email protected]), established in 2002 by Chef Jeremy Young. The graduating students are required to prepare a Final Culminating Dinner and I am a constant dinner guest to these dinners. Dean Jeremy Young inspires his students to be competitive in the international culinary arena by investing in modern kitchen tools and equipment, and hiring qualified professional chefs.

In the future, I am sure that Dean Jeremy Young's graduates will be qualified enough to meet jet-setting food writers who have now set the trends in fine dining globally, like the group of Andy Hayler.

At the recent Final Culminating Dinner at ICAAC, welcome drink was a sparkling wine, the Vino Spumante, Santero Brut, followed by the dish, Russian Ossietra Caviar Nigiri, followed by Cantaloupe with Cucumber, Lavender and Parma Ham. Incidentally, caviar usually makes its appearance in the first two dishes at the ICAAC dinners.

A seafood dish was served, Seared Tuna with Provencal Garnish, paired with Gustave Lorentz, Riesling, Vin d Alsace, France 2012 and a sorbet, the Buko Lychee Popsicle.

And then the next two dishes came - the Pumpkin Tortellini, Foie Gras de Canard, Cerveza Negra and the Jumbo Prawn with Scallop Mousse, Pea and Cardamon Milk. The latter dish had a good presentation; the quality of ingredients was excellent; the preparing chef apparently had the technical skill in cooking the various ingredients and a wonderful balance of flavors. This was, to me, the best dish that night.

A new wine was poured, the Dulong, Vin de Bordeaux, Merlot-Cabernet, AOP, 2012; and a pork dish was served - the Breaded Pork Loin, White Beans and Brussels Sprout. The US-Certified Angus Beef Tenderloin, Mushrooms, Baby Carrots and Potato Pave was paired with the Dulong Reserve, Vin de Bordeaux, Saint-Emilion, AOP, 2012. It was delicious and the portions were generous.

The second sorbet was very interesting, the Margarita Sorbet, Mangosteen Juice and Salted Caramel Popcorn. The Plated Dessert was the Berries and Cheese, Red Velvet, Strawberry and Blue Cheese Macaroon, paired with the Prosecco Blu, DOC, Italia. At the Dessert Buffet Table were more dishes like the Nougat Montellimar, Florentine Dough Ring, Golden Meringue Puffs, Brown Butter Cake, Vienna Pyramid and the Lemon Custaroon.

My sincerest congratulations to all graduates, their parents and relatives who gave moral and financial support. I hope that one day in the future I will be able to taste the culinary masterpieces of these budding kitchen masters.