Sunday, May 22, 2011

Discover Cuisine - An Exclusive Bloggers' Event 2011 by: Enderun Colleges

Sunday, May 22, 2011 - 2 comments

May 21, 2011 was a day to be cherished by those invited, most especially by me and my sister. Enderun Colleges in partners with NuffNang Philippines; presented an exclusive bloggers' event that will surely influence my culinary outlook in life.

Who would have thought that a newbie blogger like me, with less than a year of food blogging experience would get this awesome privilege to discover culinary cuisine from a renowned culinary school and its top chef from France.

Alain Ducasse Formation and Enderun Colleges' execituve chef, "Chef Marc Chalopin" who previously worked with Alain Ducasse himself; demonstrated how to prepare and cook the sophisticated Bouillabaisse and its partner; the Rouille.

For 1 hour and 20 minutes (more or less) Chef Marc perfectly created this very complicated dish popularized by most fine dining French and English restaurants.

According to Wikipedia:

Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: √©trilles); spider crab (fr: araign√©es de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. 

Ingredients Trivia: According to Chef Marc, the soup base that he use is normally prepared for 9 hours. Additionally, to produce a kilo of Saffron spice, you will need 10,000 pieces of Saffron flowers. During the demonstration, Chef Marc boiled 1.5 kilos of Thread-fin bream (Bisugo) and after which, discarded it on the side. short, no wonder this dish is so popular and quite pricey. The procedure and its ingredients is simply extraordinary.

During the demonstration, he even had 3 bloggers try some cooking techniques.

After the presentation, we were given a tour of the entire campus.

Then we were escorted inside Restaurant 101 for a magnificent luncheon which we found very delectable to our palate.

Dinner Roll w/ a mixture of Balsalmic vinegar in Olive oil, Eggplant paste and the traditional Butter.

The Salmon with Spinach had a mild fresh taste. This is ideal for people like me who is conscious about our weight . This was a truly healthy dish especially due to the spinach puree and caper dressing.
(Php 380)

Chicken Basquaise with Roasted Vegetables was delicious. Both my sister and I agree, we even heard similar comments form neighboring tables/bloggers. The chicken was cooked well. Juicy and flavorful! Together with it was mangoes (I think), Bayonne ham, potatoes and tomatoes, plus herbs.
(Php 680)

Now THIS is something TO DIE FOR!!! ^_^ The very delicious, rich, creamy, chocolaty, crunchy (Le Louis XV au croustillant de pralin) The Louis the 15th crispy praline normally found only in Monaco. This was my 1st time to experience such a wonderful dessert; bursting with magnificent flavor, texture, etc. For me this is the flavor/taste of pure elegance. And I know my sister would agree with me. It was heaven on a plate. Okay, I've said enough. I don't want to sound just better try it out for yourselves then tell me what you think...^_^ Forget about our strict diet!
(Php 200)

BTW, I have evidence! I supposed the previous user of this deformed/crooked fork even tried to devour it...hihihi! This only proves that Restaurant 101 serves amazing cuisine.

Thank you Enderun Colleges and NuffNang for a one of a kind and delicious experience. You made my day! ^_^

Oh and before I forget. To those who do not want to take-up a 4 year college course to learn the art of culinary, or simply don't have enough time on their hands; Enderun Colleges will be starting their 15 month, Certificate in Culinary Arts program this June 2011.

Of which the student will study:

- Nutrition, Hygene and Sanitary Systems
- Introduction to Culinary Arts
- Basic Culinary Arts
- Basic Principles of Confectionery and Pastry
- Kitchen Management
- Regional French Cuisine
- Advanced Culinary Arts
- International Hotel Catering
- Practicum
- Internship

We were informed that if a student performs well, he/she will be eligible for a 5-6 months internship at the Alain Ducssse Restaurants in different countries.

For inquiries:

Enderun Colleges
1100 Campus Avenue, McKinley Hill
Fort Bonifacio, Taguig City 1634 Philippines
(632) 856-5000 local 505


blankPixels of Certified Foodies on May 23, 2011 at 12:12 AM said...

Good job on your first event coverage, Karl! Sayang, couldn't be there. But, I should see you and Karen soon! Weehh.

And, by the way, that Salmon with Spinach and the dessert looked so awesome! Waaaahh.

peachkins on May 23, 2011 at 10:11 AM said...

Hello, nice seeing you at the Enderun Event..

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