Event: AHA Philippines passes ACF accreditation and brings Chef Michael Ty, Chef Chris Neary and Chef Toba Garret for 2012 World Master Chef Series
American Hospitality Academy Philippines, the first and only international culinary school in the country recently passed the rigid accreditation process of American Culinary Federation validating its culinary programs, facilities, teaching methodologies and faculty complement to be of the same standards of culinary schools in the US and we have witnessed the 2012 World Master Chef Series world-renowned guest master chefs Michael Ty and Christopher Neary demo American Fusion dishes at AHA Makati last Saturday.
It was before these torrential rains catastrophe that Chef Michael Ty and Chef Chris Neary acknowledged the efforts and standards of American Hospitality Academy having all things prepared and arranged to their standards. They started narrating their experiences as dishwasher before they worked so hard to be a chef.
This month and October, Chef Michael Ty, Chef Chris Neary and Chef Toba Garret will be the guest master chefs for the 2012 AHA Master Chef Series set to showcase series of cooking demonstrations to AHA Philippines students and instructors American Fusion Cooking combining elements of different culinary traditions brought about my innovations, creativity and emigrant cooks.
While listening to the short talks of the chefs, we were treated to this Corn Bread Infused with Basil and Caper Salad, Mustard Seed Dressing Fish Cakes.
I have met the National President of the American Culinary Federation (ACF) last year and it was really an honor to be with the Certified Executive Chef, a member of the American Academy of Chefs (AAC) who started his culinary career as a cook at the world-famed Ceasar's Palace Hotel and Casino in Las Vegas. Born a Filipino and migrated to the United States, he shared to us how his Asian looks became an advantage and a disadvantage when he moved to the US to pursue his passion in cooking. He moved up through the ranks until he was promoted to executive chef in 1982 and food director in 1986 - the first Asian-American in the history of the hotel chain. He became executive chef of another world-renowned hotel Dessert Inn in 1989 and served as executive chef at Lawry's The Prime Rib in Las Vegas from 1997-2000. Today, he lives in Las Vegas running his own MT Cuisine LLC which offers event management, chef consulting, sales and marketing of foodservice products for Chef's Hat Inc., and Hospitality Culinaire Inc. a family-owned business that is a quick-service restaurant operation featuring two branded concepts at McCarran International Airport.
Chef Chris Neary on the other hand, is the current president of ACF Long Island, New York Chapter. A Certified Executive Chef (CEC), Certified Culinary Administrator (CCA) and a member of the American Academy of Chefs (AAC), Chef Chris has spent his whole culinary career in Long Island, New York serving in private, a la carte and multi-chain restaurants, fresh seafood wholesale and retail and is now a member of the J.Kings Culinary Team - the biggest food distribution company in New York. Chef Chris was one of what made Long Island's finest restaurants famous continuously receiving top reviews from the New York Times and Newsday. In 2004, he was awarded the American Culinary Foundation Long Island Chapter's top honor- Chef of the Year.
These two master chefs explained to us how Gumbo was made and the significance of blackening the Roux that made it so distinct from what we have here in the country. Flour added to the medium-heated skillet was mixed gently until the Roux gently changes color and it's this Roux that makes the an authentic Louisiana Style Gumbo sauce.
The Chicken and Sausage Gumbo was so hard to forget and they will feature this in their cooking demonstrations including Crawfish Etouffle, Cod Cakes, Mussels Portuguese, Tomato and Roasted Corn Salsa and New England Clam Chowder.
We had Pan-Seared Pacific Cod Wrapped in Bacon, Roasted Garlic Hash, Mango Habanero Salsa and Blackened Salmon Chowder with Corn served with blanched asparagus. It was so delightful having the fish cakes and those salsa and that fish. It was dipped slightly in paprika before it was pan-seared to perfection, light and really so tasty.
The end of the delightful dinner was Chef Philip Golding (VP of AHA Philippines)'s Panna Cotta, Blueberries and New York Cheesecake served with such delightful "secret sauce". Since 2006, AHA Philippines has invited multi-awarded executive chefs for the AHA World Master Chef series including Susina Jooste from South Africa, Hubertus Cramer from Germany in 2006, Michael Caffrey from London in 2008, Toba Garret from New York in 2010 and Michael Ty from Las Vegas in 2011. AHA Philippines offers 3-year Bachelor's Degree in International Culinary Management, 1 1/2 year Associate Degree in International Culinary Arts, 6-month Diploma in Culinary Arts and the 8-month Diploma in Culinary Entrepreneurship. With world-renowned master chefs from ACF recently commissioned by Michelle Obama for USDA's "Choose My Plate" program in the US and executive chefs like Chef Gene Cordova, president and managing partner of AHA Philippines and VP Chef Philip Golding, who would not want to study culinary arts? You still have a chance to catch 2012 AHA World Master Chef Series Cooking Demos with Chef Toba Garret in the following schedules:October 2, 9-12 Upscale Cupcake: Baking Cupcakes
October 3, 9-12 Upscale Cupcake: Basic Design
October 4, 8-12 Upscale Cupcake: Advanced Design
October 2, 2-5 Creative Cookies: Baking Cookies
October 3, 2-5 Creative Cookies: Basic Design
October 4, 2-5 Creative Cookies: Advanced Design
All these courses are open to the public with limited slots so don't miss it. For more information, please visit www.ahaphil.com or call 632-8927372/632-8927702 for more details.