US chef shares cooking tips, recipes to HRM students

September 13, 2012Veteran Chef Loida Glee Lorenzana Harrington demonstrated how to cook her mouthwatering entrée of chicken, olives, tomatoes and mushrooms in front of the thirty-seven  junior Hotel and Restaurant Management students at the school kitchen laboratory.

The “Chicken Cacciatore” is a gourmet dish bursting with flavor and aroma. In addition, Chef Loida also taught the students how to prepare an egg salad as a side dish and banana flambé as dessert.

During her cooking demonstrations, the veteran chef emphasized that students do not need expensive ingredients in order to serve great dishes. She cited few cheap alternatives that can be used, such as the use of the native Basi (fermented sugar cane) instead of red wine.

In between the demonstrations, the students were given the chance to ask questions and tips that can help propel their future careers.

“They were very good and enthusiastic, even though they were shy. It is awesome to see that they simply wanted to learn, that is why I liked them so much,” remarks Chef Loida.

The chef was amused with the young managers and described them to have the “potential in the food service and in the culinary arts”. She emphasized however that they should learn, read and train more.

“The cooking lessons are very valuable to me. Dagdag experience siya sa amin tapos na-enhance siyempre yung skills ko sa cooking,” claims Aihie Ordoña.

“I will still be here in 2 weeks so I expect them to improved more. I toured the facilities and it is so awesome that they have these in the Philippines. They are very accommodating,” adds Chef Loida.

The second part of her cooking demonstration will be held on September 19 where the students will be presented with more recipes for making pastries and additional cooking techniques.

by Freddie Nebrija, BSIT 2016

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