Cecile Blog Spot

My Passion -> Cooking, Baking & Cake Decorating.

My Recipe Collections
Learn It From The Experts with
CULINARY CERTIFICATE OF ATTENDANCE

1> MEAT PROCESSING(OCTOBER 1993) By University Of Life
–> In this class learn, How to make tocino "bacon ng filipino",tapa, longganisa de jamon, longganisa de recado, tucinado, corned beef, chicken galantina, embotido, morcon, bacon and Quick-Cured Ham "Paghahamon".

2> BAKING COURSE(MARCH 2003) By FCA
–> In this class learn, chocolate crinkes, chiffon cake, boiled icing, caramel tart, banana nut cake and oatmeal cookies.

3> UBE CHIFFON CAKES(APRIL11,2003) By Slyvia Reynoso Gala
–> In this class learn UBE CHIFFON CAKE, ROCKY ROAD CAKE, MOIST CHOCOLATE CAKE, FOOD FOR THE GOD AND WALNUT BROWNIES. Plus tips on converting cakes into jelly rolls and muffin. Learn delicious cakes sold in top bakeshop.

4> BASIC CAKE DECORATING WITHOUT TIPS AND SPECIAL PANS(Oct.11,2003) By Leni Reynoso Araullo
–> In this class learn how to bake and decorate pineapple, mocha chocolate swirl cakes with magnolia gold butter icing; boiled icing; no melt butter icing and butter cream icing to makes six character cakes: clown,easter bunny,bunny faced, butterfly, swirl and christmas cake

5> BASIC CAKES AND ICING FOR BEGINNERS(JAN.9,2004) By Chef Heny Sison
–> In this class learn, Butter Cake with Butter Icing, Moist Chocolate Cake with Fudge Icing, Mocha Cake with No-Melt Butter Icing, Lemon Chiffon Cake with Boiled Icing & Sponge Cake with Whipped Cream Icing.

6> MASTER COURSE IN CAKE DECORATING(Nov.4,2004) By Leni Reynoso Araullo
–> In this class learn Lesson1-4
LESSON1- Fluffy butter cream icing techniques in coloring borders, shell, rope, star, leaf, zigzag “E” motion, fleur de liz. Make garlands ang swags, basket weaving, lattice design. 12 different designs for top and sides of cakes.
LESSON2- Five kinds of icing including marshmallow. Royal to make sugar flowers on nails, toothpick, floral wire.
Learn sugar molding cakes, fan booties, basket crib, heart, Mary’s head, the lion king, Dvd musical design cake. two adult “sexy” cakes.
LESSON3- Marsipan (free hand) molding and painting of fruits, figures and vegetables. Learn the marsipan rose, figure and fruit piping. Decorate different designs on muffin for individual servings, which hotels and luxury liners serve.
LESSON4- How to prepare debutant/wedding cakes, tierd, stacked, etc..Each student will design and decorate a wedding cake (styro) to bring home.

7> ITALIAN PIZZA CLASS WORKSHOP (DEC.7,2009) By Chef Giorgio Bucciarelli
–> In this class learn the history, concept and design of pizza making, Learn how to make pizza dough, tomato base sauce, white sauce base, preparation, set up a pizza counter, know the ingredients and toppings. RECIPES: Margheritta, Napoli Classica, 4 Formaggi, Pizza Vegetariana, la Gibiana, Piccantina, 4 Stagioni, Calzone & Fruiti di mare.

8> FRESH PASTA WORKSHOP (DEC.14,2009) By Chef Giorgio Bucciarelli
–> In this class learn how to make pasta egg dough,green spinach dough, black pasta dough, different kinds of pastas, lasagna, green lasagna, ravioli, tortellini, cannelloni, fettuccine: green & black, stuffings for ravioli, tortellini and cannelloni. Sauces for lasagna, tortellini, ravioli & cannelloni. RECIPES: Lasagna alla Bolognese, Lasagna ai 4 formaggi, Lasagna al Pesto, Cannelloni alla Ricotta and Spinaci, Ravioli alla Boscaiola al Burro e Salvia, Tortellini ai 4 formaggi, Alla Panna Prosciutto e Funghi, Green Fettuccine alla Montanara, Black Fettuccine ai Frutti di Mare.

9> SIOPAO AND MAMI WORKSHOP (May 13,2010) By Chef Katherine Sion
->In this class learn, Chicken bola-bola, Pao, Bola-bola Pao, Jumbo Siopao with Chinese Sausage. Chicken Wanton Mami & Beef Mami.

10> HOW TO MAKE A PERFECT BURGER (June 5,2010) By Chef Jason Stacy
->In this class learn about the history of burgers, kinds of popular burgers and new ideas on different types of breads that can be used to prepare burgers..Discover various selections of sauces and condiments to bring out the flavor of burgers and make each bite a memorable moment…Find out what makes a perfect burger…
Crispy Chicken Cordon Bleu Burger, Classic Six Dollar Tower Burger, Stacy Spicy Italian Burger, Walnut Garden Burger with Gorgonzola, Longganisa Sloppy Joe with Carribean BBQ Sauce, Salmon B.L.T and Stacy Philly Cheesesteak.

11> BEGINNERS FONDANT CAKES(JAN 27,2011) By Chef Aggy Villabona
-> In this class Learn how to bake, cover and decorate a simple fondant cake. Recipes: Butter Pound Cake, Buttercream, Fondant, Royal Icing & Gum Paste.

12> FIVE CLASSIC ITALIAN PASTA COURSE (The Best GALA Greenwich Style Baked Lasagna) (FEB 03,2011) By Chef Ernest Reynoso Gala
-->The Best GALA Greenwich Style Baked Lasagna #1 layered with Monterey Meats, Red and White Sauce; Cannelloni (Big Rolls of Meat and Veggie Filled Pasta Baked in Cheese Sauce); Boneless Magnolia Chicken Lasagna Baked in Layers of Cream Sauce. Tuna Eggplant Lasagna (Layers of Eggplant and Pasta with Tuna Rigatoni (Big Macaroni) with Shrimps; Italian Sausage in Creamy Sauce.

13> TOP CHICKEN RESTAURANTS COURSE (FEB 28,2011) By Slyvia Reynoso Gala
-->Max’s Style Fried Chicken; Jollibee Style Chicken with Gravy Chicken Burger; Delicious Potato Salad; Sizzling Grilled Pork Chops; Four Season Punch; Ripe Mango; Melon Tapioca with Sago; Green Mango Juice.

14> BEGINNERS 3-LAYER FONDANT CAKE (MARCH 31,2011) By Chef Aggy Villabona
--> In this Class Learn how to bake, cover, set-up and decorate a 3-tier Fondant Cake. RECIPE: Mudcake, Royal Icing, Fondant and Gumpaste.

15> CHEESECAKE GALLERY (APRIL 30,2011) By Chef Heny Sison
--> In this Class Learn, Cappuccino Cheesecake, New York Cheesecake, Pastillas de Leche Cheesecake, Caramel Cheesecake, White Chocolate Chunk Macadamia Nut Cheesecake and Piña Colada Cheesecake.

16> NINE SPECIAL BARBEQUE (MAY 28,2011) By Slyvia Reynoso Gala
--> Beef Teriyaki in Skewers; pork Spareribs with Hoisin Sauce. Magnolia chicken drumsticks in honey sauce; (sate a jam) Chicken skewers in peanut sauce. beef ribs with Peking noodles; Delicious pork spareribs; new Korean beef barbecue; Nasigoreng (Indonesian Fried Rice); Fernando Miguel Ereneta’s Chicken Honey; The best pork barbecue with special Peanut Sauce.

17>THIRTEEN INTERNATIONAL CHICKEN MODULE I LESSON 1 & 2 (JUNE 2,2011) By Slyvia Reynoso Gala
--> Spanish Style Magnolia Chicken with Jamon Serrano; Chicken Salad on Peach halves with Magnolia Cream cheese; Portuguese Chicken with Chorizos and Roasted Bell Peppers; Baked Indian Style Chicken with Basmati Rice; Baked Chicken Asparagus; Magnolia Chicken Breast with Lemony Yolk Sauce Served with Pasta. Chicken Cordon Bleu; Chicken Kiev; Chicken Tandoori; Fried Chicken Croquettes with Cheesy Sauce; Baked Chicken Enchiladas; BBQ Chicken in Chili Sauce; Chicken with Potatoes in Cream.

18> PIZZA COURSE (JUNE 16,2011) By Chef Ernest Reynoso Gala
--> Learn to make these Italian Favorites: Mozzarella topped Big and Thick Crust Pizza (Baked in a Rectangular pan). Thin Crust Pizza with Different Toppings, Fettucine Alfredo, Spaghetti Carbonara, Breaded Veal Steaks with Lemon, Peache-Filled Crepes with Fruit Sauce.

19> CUPCAKE DECORATING WITH FONDANT AND GUMPASTE (JULY 1,2011) By Chef Christine Paredes
1--> Let’s have fun decorating your cupcakes with fondant and gumpaste (scratch recipe)! Project includes: Bags, Cakes, Animals, Miniature Food, Flipflops, Trees and many more!

20> BASIC AND ADVANCE CHOCOLATE MOLDING(HANDS-ON) (AUGUST 27,2011) By Chef Christine Paredes
--> In this Class Learn,An all-time favourite! The class that has helped a lot of students fulfill their chocolate dreams! The most complete chocolate molding course there is! Enjoy chocolate molding as a hobby or another source of income.Students have a lot of success stories to tell! From molding simple lollipops, 3D figures, bonbons, truffles to building chocolate houses, costing and packaging ideas. Well guide step by step to start your own business.

21> DEEP-FRIED EMPANADA WORKSHOP (SEPTEMBER 30,2011) By Chef Heny Sison
--> In this Class Learn,Recipes: Chicken, Beef, Pork, Tuna & Vigan Empanada.

22> Cakes Pops Workshop (OCTOBER 26,2011) By Chef Carrie Madrid
--> In this Class Learn,If you love cake, brownies and chocolate then you will love Cake Pops. These tasty miniature treats are a cross between a cake and a lollipop, cakes and brownies are molded onto a stick and then decorated to create a whole host of characters. Pops that you’ll love to dip, decorate and devour.

23> MEGA&SUPER CHOCOLATE CAKES ( DECEMBER 02,2011) By Chef Christine Paredes
--> Learn 7 different Chocolate Cake Recipes from the Chocolate Queen’s recipe collection. Moist Chocolate Cake, White Truffle Cake, Chocolate Hazelnut Cake, Royal Velvet Cheesecake (No Bake), Death by Chocolate, Heavenly Chocolate Cake, Quick Chocolate Cake w/ Rose Petals.

24>ALL-TIME FAVORITE DESSERTS (JANUARY 27,2012) By Chef Juan Carlo Estagle
--> In this Class Learn, Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake.

25> DELI IN A BOTTLE (Let's Bottle Up 2!) (APRIL02,2012) By Chef Juan Carlo Estagle
--> Learn how to make the classic Dulong in Olive Oil, Fish Roe with Sundried Tomatoes, Pomodorro Salsa with Tinapa, Bangus Sardines in Tomato Sauce, Special Bagoong (from scratch) and a special Chocolate Vodka drink.

26> MIS ESPESIALIDADES ! (Chef Ed’s Favorite Dishes) (April 20,2012) By Chef Ed Quimson
--> Recipes: Pescado Ala Sal, Pollo Yberico (Iberian Chicken), Lengua Albodequeno, Croquettas (Spanish Sardines, Chicken & Chorizo), Tortilla de Patata, Gambas, 2-Paellas (Paella La Catallana & Paella Negra), Batido de Sobre Asada, Batido de Salmon Ajumado.

27> MEAT PROCESSING I (APRIL 26,2012) By Chef Vicki Villanueva
--> Open a rewarding all day dining (tapsilog) or home based business. Apply the new concepts, principles and techniques of making a Longanisa, Tocino, Corned Beef, Tapa, Luncheon Meat, Embotido from scratch. The preparation of Ice Tea, Achara and flavored rice.

28>SUGAR-FREE, CHUNKY BARS AND COOKIES (MAY 22,2012) By Chef Juan Carlo Estagle
--> These desserts may look sinfully chunky, yet they’re sugar-free and guilt-free. Learn how to make these delicious and sugar-free sweet sweets and respond to a growing market of health-conscious dessert addicts. In this class, we’ll make Strawberry Streusel Squares, Chunky Chocolate Brownies, Chocolate & Fruit Thumbprints, Black Forest Bars, Very Chewy Chocolate Chip Cookies, Cranberry Blondies, Blueberry Bars, and Butter Twists.

29>JAPANESE RICE TOPPINGS (AUGUST 4,2012) By Chef Koichi Kondo
--> Oyako-don (Chicken & Egg on Rice), Gyudon (Beef Bowl), Tendon (Tempura Bowl), Katsu-don (Pork Cutlet Bowl), Soboro-don (Minced Chicken & Egg Bowl), Tori Teriyaki-don (Chicken Teriyaki).

30> SUSHI CLASS (September 1,2012) By Chef Koichi Kondo
-->Temaki-Zushi (Do-It Yourself Sushi Rolls), Bara-Zushi (Scattered Sushi), Inari-Zushi (Sushi Pockets), Futo-Maki Zushi (Thick-Rolled Sushi), Teka-Maki (Hand-rolled Tuna Sushi), Kappa-Maki (Sea Cucumber Sushi) and California Maki.

31> CHICKEN FRIDATE (October 5,2012) By Chef Lawrence Zafra
--> Malaga Chicken, Chicken Roulade with Caramelized Onion Gravy, Chili Wings.

32> LOAF CAKES AND POUND CAKE WORKSHOP (October 10,2012) By Carrie Madrid
--> Nut-Crusted Orange Pound Cake, Lemon Poppy Seed Loaf, Banana Chocolate Chip, Chocolate Pound Cake, Chocolate Marble Pound Cake and Butter Pecan Loaf Cake.

33> PLAYING WITH FROZEN BRAZOS (November 5,2012) By Chef Juan Carlo Estagle
--> Get cool and chill people out with these delightfully sweet original creations. Learn how to make Brazos de Pinky (Strawberry), Brazos de Engga (Rum), Brazos de Sansrival, Brazos de Violeta y Coco (Ube-Macapuno), Brazos de Limona ( Lemon), Brazos de Café, Brazos de Pina.

34> HAMON AT PANDESAL (November 22,2012) By Chef Vicki Villanueva
--> Learn how to cure, package, cook and market you own ham and learn how to make pandesal. Recipes: Whole Wheat Pandesal, Special Eggyolk Pandesal and Sydney’s Pandesal; Chinese Style Ham, Chicken Ham, Sweet Ham and Moms Special X’mas Ham. Reservation is Requested!

35> HOW TO DEBONE, STUFF W/OUT SEWING ROAST CHICKEN (December 1,2012) By Slyvia Reynoso Gala
--> In this class learned: How to Debone, Stuff, Without Sewing Roast Magnolia Chicken for Relleno and Steamed For Galantina. Each Student will Debone Her/His Own Chicken, Easy Roast (oven baked) Spanish Whole Suckling Pig (Cochinillo Asado). Plus many bonus recipes for Christmas!

36> SECRETS NO MORE (July 4,2013) By Chef Heny Sison
--> In this Class Learn, Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake.

37> CUPCAKE WORKSHOP (March 11, 2014) By Chef Carrie Madrid
--> Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake.

38> CLASSIC MINI DESSERT FOR BAKESHOP OWNER & CAFE (APRIL 2014) By Chef Ernest Reynoso Gala
--> Capuccino Custard; Bavarian Zabaglione Charlotte Cake; Choco Mousse Cake; Kaffir Lime Curd.

39> TRENDY BAKING CLASS (JULY 19,2015) By Chef Morella Reynoso Gala
--> Learn how to make The Latest Delicious Yema Cake; Multi-Layered Red Velvet Crepe Cake; Puto Flan; Red Velvet Chocolate Chips.

40> CAFE HITS - FEATURING PASTA (JULY 2015) By Chef Vicki Villanueva
--> A cooking workshop set up a professional kitchen for cafe/restaurant style. Learn portioning and batch cooking catering or for one serving portion. Learn to cook pasta and its complementary sauces. Recipes includes: Spaghetti with Meatballs, Seafood Marinara, Puttanesca, Arabiatta, Vodka and Tomato Cream Sauce, Basil Pesto with Grilled Chicken, Linguini with Shrimp and Garlic, Wild Mushroom Ragu, Seafood in White Wine Cream Sauce and Spinach Lasagna.

41> PINOY SIZZLERS (June 03,2016) By Chef Katherine Sion
--> Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice.

There was a very rich person. He had two sons. The first son was hard working. He always obeyed his father. He was very good and nice person. But the second son was totally different from the first son. He was lazy. He did not work in his father’s field. He was disobedient to his father. He wanted to lead a gay and free life.

One day, the younger son said to his father. “Father, give me my share of property.” The father felt very sad. He divided the property. The second son took his share of property. He left home with his share. He went to a distant land. There he made a lot of friends. He spent his property lavishly on his friends, foods and drinks. He had many bad habits too. He wasted all the money. Soon he was left with no money. His friends saw this. They all deserted him one by one.

AT that time, there was a famine in that land. He could not get any job. None of his friends gave him food or money. He was forced to take up a very mean job. His job was to feed the pigs. Very often he ate the food kept for the pigs. He was very sad about his present conditions. He soon began to think of his father and his brother. He said to himself, “In my father’s house, even the servants have enough food. They get good shelter too. But here, I am struggling for food and shelter. I will go back to my father. I will beg him to take me as his servant.”

So decided, the prodigal son set out for his father’s house. In the meantime, his father was always thinking of his second son. He would sit near the windows. He would look out at the road, expecting his son to return home.

One day his father saw his son coming at a distance. He ran out of his house in great joy. He met his son on the way. His son knelt down. He said, “Father, I am not fit to be your son. Take me as your servant.”

His father lifted his lovingly. He embraced him. He turned to his servants. He said, “Bring the best robe. Put it on my son. Put a ring on his fingers and shoes on his feet. Kill the fatted calf. Prepare a feast. Let us eat and enjoy. My son was lost. Now he is fount.”

The elder son was returning from his work. He heard the sound of the music and dancing from his house. He asked one of his servants about it. His servant told his, “Your brother has come. Your father is rejoicing at his return. A fatted calf has been killed to prepare for a delicious feast and the celebration.”

The first son was angry. He refused to enter his house. The father came out. He begged his elder son to come in for rejoicing. The elder son said, “I have obeyed you all these years. I have done all your works. But you never gave me even a kid to enjoy with my friends. This son wasted all your money and property. And you order a fatted calf for him!”

His father replied, “My dear son, you are always with me. All my property is yours. Your younger brother was dead. Now he is alive. He was lost. Now he is found. Therefore should we not rejoice?”

The elder son understood the love behind the words of his father. He forgot everything about his younger brother. He decided to take part in the celebration. He was happy.