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 Free counter and web stats

"epicurean lab"
Feb 9th, 2012
The perks of working in a culinary school #13:
Eclairs and cream puffs! Hello calories! :D

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 #12:
…strawberry shortcake!

The perks of working in a culinary school #12:

…strawberry shortcake!

Nov 24th, 2011
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….

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

epicureanlab:

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?

 

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?

 

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!

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

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
epicureanlab:

Braised Beef Short Ribs made by one of our Kitchen 101 students.

epicureanlab:

Braised Beef Short Ribs made by one of our Kitchen 101 students.

Aug 10th, 2011
epicureanlab:

Beet root sous vide temperature at 85°c with goat cheese truffle crumble and crispy parsley.
From Chef Ryan Clift’s Modern Gastronomy Classes

epicureanlab:

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
epicureanlab:

Global Academy’s Epicurean Lab will be a venue for the fusion of modern and traditional techniques in cooking.

Food + Science = WOAH!

epicureanlab:

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

The perks of working in a culinary school #2.

Tiramisu and chocolate mousse

Jul 13th, 2011
The perks of working in a culinary school #1.
Tiramisu

The perks of working in a culinary school #1.

Tiramisu

Jul 12th, 2011