VASK Ushers in Lenten Cooking at The Maya Kitchen

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Chef J Luis Gonzalez2 (1)

Unique seafood dishes perfect for the Lenten Season were the showcase of the recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.
Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.
Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

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The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants. Continue Reading →

Summer Kitchen Adventure for Teens and Kids at The Maya Kitchen

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This April and May, let your children explore the joys of cooking and baking as The Maya Kitchen offers classes for kids 6-12 years old and teens 13 years old and up.

Junior Master Chef Grand Champion Kyle Imao teaches Kids Kitchen Adventure with its first batch on April 8, 10, 11, Tuesday, Thursday and Friday, 9am-12noon. Recipes correspond to school subjects. For math and science: rainbow layer cake, apple pi and strawberries dipped in popping chocolate. For history: Filipino fried chicken, Filipino style barbecue and Ginataang Halo-halo. Other recipes include Burritos, Kani sandwiches and Chocolate Eclairs.

The class fee of Php6,000 includes apron and toque, handouts, ingredients, snacks and lunch. Each student will receive a certificate.

The second batch is on May 6-10, Tuesday-Friday 9am-12noon.

Young and talented instructor Sabrina Daez is in charge of Teens Workshop: Cuisines of the World on April 22-25 (Tues-Fri) 9:00 AM to 2:00 PM.Recipes include: ‘Italian Feast’-Beef and Spinach Cannelloni, Chicken and Mushroom Risotto, Cream Puffs, Chocolate Truffles; ‘Along The Coast Of Britain’-Mustard-Grain Pretzel, Fish and Chips, Cream of Pumpkin Soup, Berry-Mango Trifle; ‘The American Superbowl’-Cheese-Stuffed Burgers, Cajun Mojos, Hot Fudge Sauce, Caramel Sauce, Brownie S’mores.

The class fee of Php7,000 includes apron and toque, handouts, ingredients, snacks and lunch. Each student will receive a certificate. The second batch is on May 20-23, 9am-2pm.

Single session classes are also available: Food Arts & Crafts, May 2, Friday, 9am-2pm; Dough-Re-Mi, May 16, Friday, 9am-2pm; and Cake Factory, May 30, Friday, 9am-2pm. Cost pls
For more information on other courses offerings, log on to www.themayakitchen.com or e-mailcontactus@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 / Mobile No. +63947 835 2290.

VASK at The Maya Kitchen

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Regional cuisines from the Basque Country and the North of Spain take center stage on March 15, Saturday, 9am-1pm as Chef Jose Luis Gonzalez of renowned restaurant VASK visits The Maya Kitchen.

Chef Luis will demonstrate Pulpo a la Gallega Tradional or Galician Octopus is the signature dish of Galicia in the North of Spain. Octopus and potato are boiled and then garnished with paprika, rock salt and olive oil.

Pulpo a la Gallega Modern is a dish where the octopus is boiled, then smoked and grilled. The paprika is made with bread crumbs giving it a crispy texture. Instead of boiled potato, the potato is made into a foam.

Bakalao al Pil Pil with Pipperada is a traditional dish from the Basque Country (el Pais Vasco) and is well known all over Spain and popular with Spaniards and tourists alike. It is made with salt cod, garlic and olive oil. It is “sabroso” or tasty with the pil pil sauce, which is an emulsion sauce made with olive oill and natural gelatin of the fish. Piperrada is a typical Basque dish prepared with onion, green peppers, red bell peppers and tomatoes.

Scallop Black Ink Risotto. In the Basque Country they do not have paella, they have risotto instead. The dish is a modern risotto where the flavors are traditionally combined but cooked with a modern twist.

Hailing from Santander, Spanish-born Executive Chef J. Luis Gonzalez recognized his affinity for cooking at an early age. Chef Chele, as he is fondly called, finished his degree at Artxanda, Bilbao. His culinary acumen and attention to detail earned him a referral at the restaurant of Juan Mari Arzak, acknowledged as the Father of Modern Spanish Cuisine. He went on to work in the world’s most respected restaurants, such as El Bulli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is Chef Chele’s personal culinary gem. Western cuisine with Asian influences is the star of the menu. Select art pieces displayed in the area completes the ambiance. Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.
This special cooking demo is made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants with the onset of the Lenten Season, these recipes are welcome suggestions in menu planning and selection.
For more information, 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.