THE MAYA KITCHEN NOVEMBER CLASS SCHEDULES
FEATURED CLASS: FOOD GIFT BAZAAR IDEAS
VARGAS KITCHEN (Famous for their Buttercake) Dessert by: Chef Patron Inez Vargas Javellana November 12 (Sat) 1:30-5:30pm Recipes: Food for the Gods, Carrot Bars, Red Velvet Cake, Sylvannas, Rhum Cake including packaging P1,500 back to back with Junior Chef Cooking workshop for kids 6-11 years old. Enroll your kids in the Kids Cooking workshop & get 50% discount.
OTHER ONE DAY SPECIALS:
7-DAYS CURING HAM November 5 (Sat) 9-2pm Pear Shape Ham, Chicken Ham, Chinese Ham, Quick Cured Ham P1,500
PASTILLAS & CHOCOLATE CANDY workshop November 5(Sat) 9am-2pm Pastillas De Leche, Pastillas De Ube, Pastillas De Langka, Pastillas De Mani, Pastillas De Macapuno, Yema, Chocolate Truffles , Chocolate Rhum Balls with packaging ideas P1,750
CHINESE CLASSICS November 12 (Sat) 9am-3pm Pata Tim, Siomai, Kikiam, Pork Spareribs w/ Black Beans, Yang Chow, Sweet & Sour Meatballs P1,750
JUNIOR CHEF Workshop (For kids 6-11 years old) November 12(Sat) 1:30-5:30pm Cooking & Baking for the Holidays – Recipes: Stir-Fry Noodles w/ Chicken, Sushi, Cherry Cheese Cake, Apple Turnovers, Hot Cocoa and Marshmallow P1,200
BREAD MAKING WORKSHOP November 19 (Sat) 9am-2pm Pan de Sal, Ensaymada, Mongo Bread, Bicho-Bicho, Spanish Bread, Cinnamon Roll w/ lecture on commercial scale production using Baker’s Percentage P2,000
HOLIDAY SAVOURY & SWEET TREATS: November 26 (Sat) 9am-2pm by Chef Christa Mendiola of Christa’s Kitchen Recipes: Salt Crusted Sea Bass; Homemade Lean Bacon, Iberian Baked Chicken, Almond Biscotti, Pavlova, Profiterols and variations (croque-en-bouche, Gateau St. Honore) P1,750
NEGO PINOY VENTURE w/ MAYA MIXES: November 26 (Sat) 1-6pm Chewy Brownies, Pineapple Upside Down Cake, Carrot Bars, Crunch Cake, Crinkles, Rhum Cake with costing & packaging P750
COFFEE 101 Workshop November 26 (Sat) 1-6pm Coffee History, Coffee Process, Trouble shooting, Machine Know-how, proper grinding. Techniques to a perfect froth. Preparation of popular Coffee Concoctions: Espresso, Capuccino, Latte etc. P2000
CERTIFICATE COURSES WITH HANDS-ON:
FUNDAMENTALS OF BAKERY PRODUCTION November 3-5 / 16-18 / Dec. 1-3 (TH, F, S) 9am-4pm Basic Baking techniques applicable to small & commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes & bread varieties with hands-on P6,000
BASIC CULINARY November 8-10 (T, W, TH) 9am-5pm / 22-25 (T-F) 9am-3pm Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses to desserts for Home and Institutional Scale Kitchens with workshop P7,000
YEAR END SPECIALS:
CHEF KITTIN DESSERTS WORKSHOP December 3 (Sat) 9am-2pm Scarlet Cake, Lemon Pie, Strawberry Shortcake Overload, Cupcake Tower with Christmas Topper, Moist Chocolate Cake by: Chef Christine Zenarosa P1,500
VEGETARIAN DISHES Pinoy Style December 3 (Sat.) 2-6pm Exciting meals from meat substitute ala Bodhis: Sisig Adobo, Caldereta, BBQ, Pancit, Lengua by: Manju Abichandani P1,500
For more information on other courses offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.
