The perks of working in a culinary school #14:
PAVLOVA!!!
A RESTING PLACE
FOR RANDOM THOUGHTS
The name is Melissa, a BA Major in Communication Minor in Digital Media Production graduate who is currently trying to figure out what to do next...
Maybe I know you
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Wear your travels with pride. Jewelry based of your Foursquare check ins.
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Ohhhh…. My childhood consisted of a daily doze of Are You Afraid of the Dark?, Little Lulu, Courage The Cowardly Dog, Rugrats, Powerpuff Girls, Even...
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VOTE for Harry Potter at the MTV Movie Awards!
"epicurean lab"
Feb 9th, 2012
The perks of working in a culinary school #13:
Eclairs and cream puffs! Hello calories! :D
Jan 18th, 2012
The perks of working in a culinary school #11:
Last graduation, we had Deconstructed Fruit Pavlova — baked meringue cylinders, chantilly cream and seasonal berries— and….
Nov 24th, 2011
EPICUREAN LAB: Just Another Photoshoot
We had another photoshoot yesterday in Global Makati. I can’t tell you just yet what the shoot was for but it’s for something new and exciting next year.
We had so much fun again in this shoot and I want to thank everyone who helped us make this possible–Chef Rob and his team from The Goose…
(Source: ablinglobalacademy.wordpress.com)
Oct 25th, 2011
The perks of working in a culinary school #8:
How about panna cotta lemon pound cake and fruit verrine?
Sep 27th, 2011
The perks of working in a culinary school #6 and 7:
Fancy some chocolate bavarian cakes with raspberry coulis and whited ganache & sansrival?
Sep 27th, 2011
The perks of working in a culinary school #5:
How about some vanilla macaroons for merienda? Omnomnom!
Sep 27th, 2011
The perks of working in a culinary school #4: Chef Gigi and Chef Joms made these (forgot the name, all I know is that it has caviar) for everyone in the office. :D
Sep 7th, 2011
Aug 10th, 2011
Beet root sous vide temperature at 85°c with goat cheese truffle crumble and crispy parsley.
From Chef Ryan Clift’s Modern Gastronomy Classes
Jul 22nd, 2011
Global Academy’s Epicurean Lab will be a venue for the fusion of modern and traditional techniques in cooking.
Food + Science = WOAH!
Jul 15th, 2011
The perks of working in a culinary school #2.
Tiramisu and chocolate mousse
Jul 13th, 2011
