Pining for some good old Filipino comfort food in the middle of a hectic workday?

Now you can get a taste of good old Filipino favorites at C2 Classic Cuisine. The C2 Merienda Specials, for instance, can satisfy your hunger for good old Filipino classics. The Pancit Malabon is C2's version of the Filipino noodle dish with a seafood twist while its La Paz bachoy is a delicious broth of egg noodles mixed with an assortment of toppings such as beef, pork, etc.

To cap a Pinoy merienda, there's C2's ginataang pearl barley at maja, a warm mix of grain and nuts in rich coconut syrup. Or try the sapin-sapin soufflé with the C2 twist. Then wash everything down with the mocha Batangueno, Batangas barako brew made even more delectable with a generous belnd of chocolate.

For inquiries, call 636-1510 or 636-1509. Visit C2 Classic Cuisine at the 6^th level of Shangri-La Mall, Mandaluyong City.

The Center of Culinary Arts, Manila (CCA, Manila) recently forged an academic cooperation with Alliance Francaise. This partnership, which is the first of its kind in the country, is meant to help CCA, Manila students understand the basics of French language in order for them to better appreciate the wonders of French cooking.

With the "Diplome d'Etudes en Langue Francaise", a diploma certifying knowledgeable and mastery of the French language and recognized by the French Ministry of Education, CCA Manila graduates will have an edge in obtaining continuing education or work in French-speaking countries.

Photo shows Ma. Paz L. Sales, managing director and chief operating officer, CCA, Manila; Marinela G. Trinidad, chief executive officer, CCA, Manila; Bernardo Sim, president, Alliance Francaise. (Standing from left): Anne Certeza Palmares, public relations manager, CCA, Manila; JB Bolanos, marketing manager, CCA, Manila; Chef James Antolin, programs manager, CCA, Manila; Louis Thevenin, deputy director, Alliance Francaise.

School's chefs bag 6 medals in Hofex competition

Culinary arts in the Philippines may be a budding industry as compared with its Western counterpart. But that will not be for long as Filipino chefs are just as competitive as the rest of the world as proved by the "sweeping" win of the Philippine Team which was also composed of chefs from the Center of Culinary Arts, Manila (CCA, Manila) in the prestigious 12^th Asian International Exhibition of Food and Drinks, Hotel and Restaurants and Food Service Equipment, Supplies and Services (Hofex 2007) in Hong Kong recently.

The Philippine Team won the overall gold medal at Asia's most rigorous culinary competition. Add to that, The CCA, Manila team of chef-instructors won one silver, five bronze medals and one special award - bringing home accolades from judges and event participants.

"We want to place the country in the culinary map. It's not easy to win because you don't really know what the judges are looking for. Our creativity, stamina and patience were all tested," CCA, Manila team manager chef James Antolin said.

A Significant part of CCA, Manila's victory was the participation of students Leonardo Martinez III, Alfred Mico Lim, Garie Quiambao and Henry Ramos. They helped in the preparation of ingredients and equipment, research and development, among others. The Hofex experience immersed the students in the world of professional competition and prepared them to conquer the global foodscape.

Chef Mike Yap, who teaches foundation courses at CCA, Manila, bagged the silver medal in "Western Cuisine Professional - Red Mullet and Prawns Category."

"I worked with a lot of seafood when I was abroad, which helped me in this competition," he said.

His winning recipe Herb Crusted Red Mullet and Poached Prawns was inspired by Mediterranean cuisine, where fish is popular. Fish bones were infact utilized for the sauce while chorizo, herbs, saffron and spinach were infused in the dish.

Chefs Martha Ebro, Ria Lingad and Alma Cui won bronze in the "Live Baking Category" twice in a row. They also won the Best in Showpiece award for their masskara creation. The bread piece, inspired by the Bacolod Masskara Festival, was made form edible materials such as malunggay for green coloring and iso malt for gluing the ingredients together. The baking team was also required to bake 10 kinds of bread for the competition proper.

"We baked humba in a basket made of banana leaves and pan de coco with pandan leaves as lining. We also used buko for the specialty bread and pirurutong (dark purple rice in puto bumbong) for the multigrain roll," the chef said describing their winning entry.

Chef Roel Vargas, instructor and alumni of CCA, Manila, won bronze in the "Western Cuisine Professional - Vegetarian Category." Each participant was given eight vegetables and at least two to three of them must be used to cook one dish. Chef Roel chose pumpkins, spinach, baby carrots, drumstick and Enoki mushrooms for his Aubergine Charlotte, Pan-Seared Pumpkin Polenta with Puree of Tomato and Spinach Pesto.

The Hofex is Chef Brando Santos' first ever competition and he got the bronze medal at the "Western Cuisine Professional - Spring Chicken category."

"I thought my category was going to be easy but it turned out to be a very competitive one. It's really a challenge to create a standout chicken dish," he said. His winning entry was Crusted Chicken Breast with Pan-Roasted Chicken Sausage.

Santos also made a Creamy Potato Hash with Truffle Essence and Jus Lie and Black Pepper Crusted Foie Gras with Fruit Salsa to match with the chicken dish. The salsa was made of ripe mangoes, green apple and strawberries cut through with the goose liver and pepper. He made the dark meat into sausages and used the bones as soup stock in cooking potatoes.

With awards garnered by CCA, Manila in these prestigious competitions, the school affirms its role as the premier culinary education institution in the country.

Among the renowned judges were the presidents of the World Association of Chef's Society and Hongkong Disneyland Chef Association. The CCA, Manila instructors started practicing in October 2006.

The CCA, Manila Hofex Team was sponsored by PLDT MyDSL, Circulan 4 in 1, Enervon and Macro Asia Catering Services. Also helping the team were Bakels, Vollrath, Rubbermaid, Cambro, Equitable PCI Bank, Kenny Rogers Roasters, Actron and Candy Uniforms.

For inquiries on diploma or short courses, call CCA, Manila at 426-2840, 426-4825, or 426-4836 local 41 or email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it Visit its web site at http://www.cca-manila.com/. CCA, Manila campus is located at 287 Katipunan Avenue, Loyola Heights, Quezon City.

What inspires Chef Tristan Encarnacion of GMA television show Unang Hirit to excel in the culinary industry? How did Chef Xandra Tolentino owner of Flaming Wings and Chef Nikki Nicolas, owner of SumoSam restaurant manage to become successful chef-entrepreneurs?

All of them have one common "ingredient": World-class culinary education courtesy of the Center of Culinary Arts, Manila (CCA, Manila).

Chef Rosebud Benitez, a graduate from Batch 2003, confirms this statement: "CCA, Manila has the best curriculum which further honed my passion for cooking." Her co-hosts in QTV 11's "Ka Toque: Lutong Barkada" Chefs Darlo Lopez and Nino Logarta wholeheartedly agrees. "CCA, Manila provided me the discipline to achieve my goal to be a professional in the culinary industry," Chef Nino said.

Aside from the aforementioned chefs who have passed the stringent quality of training and discipline inside a kitchen, there are hundreds of CCA, Manila graduates all over the world who continue to reap citations for their culinary creations and excellence in managing kitchens and restaurants.

With CCA, Manila conquering the global foodscape, the school is more challenged to elevate the level of culinary education in the country by forging partnership with allied institutions. With the goal of preparing the new batch of CCA, Manila students to conquer the global food industry, the school has partnered with the National Restaurant Association, the Alliance Francaise de Manile and the world-renowned Alain Ducasse Training Center.

"At CCA, Manila, we don't only educate chefs. We empower the students to go beyond the kitchen and become chef entrepreneurs by exposing them to courses in marketing and human resources. These will be very useful if they decide to establish their own restaurants or food service business someday," said JB Bolanos, CCA, Manila marketing manager.

With this kind of thrust, CCA, Manila students are guaranteed to master the art of Foodservice Management since the course covers topics on food safety, controlling food service costs, hospitality and restaurant management, inventory and purchasing, and more. This course was developed together with the prestigious National Restaurant Association Education Foundation (NRAEF) of the United States of America.

"With the NRAEF Mange First certifications, CCA Manila graduates will have an easier time to secure a job in the US food service industry. We are the only culinary school with the program wholly integrated in the curriculum," said JB.

CCA, Manila has further elevated the culinary education experience when it teamed up with the world renowned Le Centre de Formation d' Alain Ducasse (ADF), training center of the 9-Michelin star chef, Alain Ducasse of France. The first in the country, the partnership was highlighted with a "Cooking Under Influences" program which featured multi-ethnic cuisines when CCA, Manila marked its 10^th year last November.

"We are very honored to partner with the ADF since we believe that in order for our graduates to maximize their passion and creativity in the kitchen, they must be exposed to the best that the world can offer. In the culinary world, one of the most prestigious training institutions is the ADF, and our students will be able to learn something from the continuous  educational tie-ups we have with the French-based school," said JB.

Add to that, CCA Manila takes the extra mile since its French language subjects will not bear the seal of excellence of the Alliance Francaise de Manille (AFM). The AFM has developed  a special program for CCA, Manila focusing on the culinary arts and hospitality industry and equipping the students with the linguistic skills to excel in the global foodscape.

"With the Diplome d'Etudes en Lengue Francaise, a certifying knowledge and mastery of the French language and recognized by the French Ministry of Education, our graduates will have an edge in obtaining continuing education and work in French-speaking countries," said JB. "Again we are also the first culinary school to offer French language that is focused on the food service industry."

Aside from the partnership to ensure that the students learn from the best in the industry, CCA Manila is now offering an "Education Assist Program". The program allows students to enroll in academic programs through partner credit cards or through education loans from partner financial institutions.

Application and enrollment for Culinary Arts and Technology Management (one or two years) and Baking-Pastry Arts and Technology management (one or two years) is ongoing for the opening of classes in June and August 2007.

For inquiries on the diploma or short courses, call CCA Manila at 426-2840, 426-4825, or 426-4836 local 41 or email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it Visit its web site at http://www.cca-manila.com/. CCA, Manila campus is located at 287 Katipunan Avenue, Loyola Heights, Quezon City.