Balut et Adobo pour les Francais
The culminating activity of the Culinary French Spring in SHRIM on June 5 and 6 at MPH ended yesterday. More than 200 students attended the culinary demo of the 3 French chefs on “Beauge Veal Kidney, Dried Tomato Tartar and Cod Brandade, and Dublin Bay Prawn with Truffle Oil” to the delight of the students and other guests. Unfortunately, I was not able to taste any of these. I had my share, though, of the really yummy Chocolate Gateau (soft sinful cake but not that sweet) and caramel-coated wavy biscuit and light pineapple cream.The CHIP, the special interest organization of Culinary Arts track assisted the Culinary faculty members in logistics, documentation and registration and made the activity into a rousing success.
The activity was highlighted by an appreciation dinner for Chef Jean Constant, who is the Managing Director of Chartreuse du Val St Espirit restaurant, a very elegant 19th century Chateau in Rue de Fouquieres in France, Chef Franck Gilabert and Chef Nicolas Bonvarlet. Raphaele Deau, Cultural Coordinator of Embassy of France, Louis Thevenin, Deputy Director of Alliance Francaise and our EVP, Dr. Rose Marie Clemena also graced the occasion. The Chefs, being first timers in the country, were delighted with our balut, adobo and pansit bihon, and more so with our students through their songs, flairtending, and SHRIM Program Chair Onyoy Ulayao's rendition of The Prayer.
As expected, the French guests expressed their gratefulness to the Filipino hospitality while we, their hosts, look forward to holding similar events in the future.
posted by lettie @ 2:24 PM
2 Comments:
Lettie, your blog posts never fail to arouse my gustatory yearnings...
Me too...
Seriously, though, would be good for our SHRIM to set up linkages with such masters. They can do visiting lectures and the like...
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