104 GRAD PARTY at FIAMMA

So after the ceremony was the batch party held at FIAMMA bar in Makati. They booked the whole place!…Hosts were Miguel Corpuz and Marianne Tinio….Auto Pilot band played (Joesph Nano, Carvine Andres, Calderon Hernandez, and Robbie Desalisa)… Kenneth Lo and JM Zozobrado did some flairtending…and there was a fashion show with talents like Nori Ono and Tristan Meneses. Ms Sheena Zenit was nominated most and got the awards that night.

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Batch 104 Graduation

Last October 13, 2007 batch 104 of the De La Salle-College of St. Benilede School of Hotel, Restaurant, and Institution Management (SHRIM)  had their graduation at PICC. This term’s Summa Cum Laude, and the three Magna Cum Laude(s) came from SHRIM.

Magna Cum Laude: Cita Yuhico (Culinary), Joan Carla-Luz Liban(Culinary), and Krystal Mae Banares (Hospitality Management)

Summa Cum Laude was our very own Camille Cambosa. I did not have Camille in my laboratory classes but had her in my lecture classes. I will always remember the hard work she did as CHIP (Chefs in Progress) vice president together with president Lawrence Gopuansuy. Batch 104 were the officers when I was CHIP moderator back then. Camille was also part of Solomon Batch 11. Incidentally SGH Batch 11 ( Luzee Liban was the Executive Chef) still holds the record breaking sales.

Anyway I would like to share Camille’s speech during the commencement:

Our years in college are over, but before we step into that vast, unpredictable future ahead of us, let us take a final look at our lives for the past years in the College of Saint Benilde. True, it has been a short journey, but, what a ride it was! The years we spent in what has been our second home are filled with unforgettable memories.

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Bro. Vic Franco’s Investiture

Brother Vic Franco is the 8th president of CSB. During his investiture last September 27, 2007 SHRIM was asked to cater the event at the new School of Design and Arts (SDA) building. The menu was four different kinds of dumplings (kani, shrimp, pork, shitake), chicken yakitori, prechon, kani sandwich, empanda, Asian cream puffs, mini turon, and leche flan. The students had so much fun preparing for the event. Kudos to Mr. Jaime Flores for the set-up of the 4 buffet lines and Chef Kim Santos for being in-charge of the food preparation.

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STIR CRAZY

Stir Crazy Bar and Restaurant is a popular hang-out for CSB-SHRIM because it is owned by our ’02 graduates ( also Solomon Batch 6)….Julian Domino, Inigo, Stef Co (former YHE org com), flair master big guy Paul Perez , Nino Romero, and Angelo Castaneda. Executive chef is Wendell Tan (’04). Incidentally the group also owns Verde’s Catering. During their school days these north people loved hanging out at Total Ortigas. When they graduated they decided to put up their own place… STIR CRAZY.

Alumni regulars are Dan Alemeda (Commis – Sofitel), Mark Achacoso (FO- Ascott), Pam Go (IBM), Nikki Tamula (events), Joesph de Leon (now studying to become a pilot), Chris Cua ( running some Rustans restos)…And many many other graduates, teachers (won’t say who), sometimes even custodians enjoying the night away….definitely an AKIC tambayan.

If you’re lucky on some acoustic nights you can get to catch home grown YHE singing idols Ken Kurosawa or Sander Virata jamming with the band.

STIR CRAZY is located (gosh I forgot the name of the street!) right behind Linden Suites, the one way street going to UAP in the Ortigas area.

Filipina White House Chef

I was lucky to be invited to the embassy of the United States of America for a digital video conference with Chef Cristeta Comerford. The event was at 7:00 am following American time and was attended by prominent industry foodies and members of the Hotel and Restaurant Management (HRM) and culinary academe.

The video dialogue was an open forum done in real time with 17 other web cast sites in different parts of the world last August 30, 2007.

Chef Cristeta is the first female and Filipina to become executive chef of the White House. She is a food tech undergrad from UP. After several stints in different
US hotels, she became a chef at the White House. She worked there for 10 years and eventuallyreplaced executive chef Walter Scheib III when he resigned. Aside from feeding the Bush family, she is also responsible for preparing menus for state dinners, social events and functions hosted by the president and the first lady. Continue reading “Filipina White House Chef”

Solomon Batch 13

The Solomon Guest House is opening on September 24, 2007. Batch 13 is working on an Asian inspired menu. SGH is the school’s restaurant run entirely by students. Aside from our core products, we allow students to develop their own creations. We have been operating long before all this wanna-be culinary schools boast of having their own outlets. Solomon has been CSB’s best kept secret…

Do you miss the classic roast beef, grilled chicken BBQ, grilled liempo, cajun chicken, and tiramisu? Well we are still serving them….so come and visit!

Batch 13’s signature dessert: Citrus Cheesecake on a Polvoron Crust with Strawberry Coulis