A young Italian chef cooks traditional Italian fare at The Maya Kitchen on May 5, Saturday, 9am-1pm.
Chef Roberto Cimmino, Italian Chef de Cuisine at Edsa Shangri-la Hotel’s Paparazzi, will share his culinary tricks and tips as he prepares a complete course of Zuppa Minestrone, Italian Vegetable Stew with Prosciutto and Parmesan; Insalata Rughetta, Arugula Salad with Shaved Parmesan, Toasted Pine Nuts and Balsamico Reduction; Fettucine, fresh homemade Pasta with Classical Tomato and Basil Sauce; Risotto alla Parmigiana, a basic recipe; Pan Seared Black Lapu-lapu with Broccoli Mash, Capers, Nuts and a touch of Anchovies and Tiramisu “As Roby Likes It.”
Chef Roberto Cimmino
Prior to joining EDSA Shangri-la Hotel in October of 2011, the 25 year old chef was Chef de Cuisine of Italian restaurant Danieli’s at the St. Regis Hotel, Shanghai. Before that, he was the Chef de Cuisine at Italian restaurant Bene at the Suzhou Sheraton Hotel & Towers. (more…)
It’s time to celebrate a milestone as the graduates receive their diplomas this month of March. Canapés and finger foods are simple to prepare.
Cheesecake Crunch Bites
For a unique dessert, what better way to toast a graduate than with a wine bottle made of fudge brownie cake? Cover it with fondant and write a very apt greeting of Congratulations! (more…)
This Halloween, let out a scream for wickedly tasty goods especially created by The Maya Kitchen. Are you looking for great recipes for your upcoming Holloween Party?
Halloween Spider Web Cupcakes Recipe
Try these Chocolate cupcakes with bright orange icing and topped with melted chocolate webs and hair-raising spiders. (more…)
Last Saturday, I was invited to join Chef’s Gen D. Capati of Cookbook Kitchen’s cooking demo along with the participants along and other other bloggers @ The Maya Kitchen.
Boston Poached Fish
Chef Patron Gen Capati demonstrated some of his restaurant’s most popular dishes like CBK Stuffed Spring Chicken brimming with cheese, ham and basil; Boston Poached Fish is fish fillet poached in white wine and grapes along with crowd favorites Meaty Herbed Eggplant, Pasta al Adobo and Decadent Chocolate Rhum Cake, a creation of Chef Capati himself. (more…)
It was a unique lecture and demonstration that well known food stylist Chef Theo Zaragoza shared with students and the media recently at The Maya Kitchen. The event started with a very informative talk which touched on the whys and hows of food styling.
According to Chef Theo, food styling is the art of bringing food to life, of preserving the natural appeal of food to ensure that it looks its best in front of the camera.
Chef Theo Zaragoza
The chef also differentiated between food styling and food presentation. Whereas food presentation requires that hot food is served hot and cold food is served cold, food styling, in most instances, require room temperature. (more…)
Surprise your friends and loved ones with your best holiday spread ever with simple and affordable ideas only from The Maya Kitchen. Here’s one easy way to prepare Coffee Fudge Torte for your loved ones.
Coffee Fudge Torte
Cake: 1 package MAYA Decadence Devil’s Food Cake Mix 550g
Chocolate Ganache: (more…)