I am more for salty treats than sweets. But I think I’m about to change my mind.
Apicius Culinary Arts Naga invited yours truly as one of the evaluators for the Final Practical Examination Evaluation of the Batch 2 of their Bread and Pastry Production NCII Course. And boy, my sweet tooth went overboard with the delicious treats prepared for our evaluation by the students.
The evaluation was set after lunch which was perfect since my tummy still had room for some dessert. That ‘some dessert’ turned out to be a food fiesta of a wide range of mostly international desserts which the students have learned in the course of 144 hours. ‘Di ako na-orient! Haha! Every single bite was to die for!
I am sure you’re super curious of what I’m talking about. Just a warning: your eyes will pop and your mouth will water (salivate) with the appetizing plating.
Let the meringue with strawberry and vanilla filling melt in your mouth and chew in something nutty, too. Gift it to your girlfriend or SO and make her heart swell with your sweetness.
Puff Pastries made with layer after layer of perfect crust filled in with a sinfully delicious filling topped with mango slices, salted caramel, and chocolate. Paired with a shot of espresso, I wanted to say “Let’s go to Macau!”
This a nutritious dessert treat of two layers of carrot and pineapple bits woven together with pineapple filling, and topped with carrot shreds, chocolate, and milk. The sides are laden with walnuts, too. It’s what your Mom would cook for you after a hard day from school.
This Mango Crepe speaks of summer! This refreshing dish of sliced mango subtly folded in by the thin crepe, whipped on top with kiwi, grape, cherry, and tarragon is what you would want to spoon out on a hot summer day.
These are muffins disguised as cupcakes. There is too much going on and you want to suddenly burst into a Happy Birthday song! It’s a vision of celebration, fun, and youth.
Oh this focaccia bread done by a first-timer is perfect for pasta! The minute I sunk my teeth into its softness, I almost automatically wanted to bite next into a forkful of red pasta.
There’s a fruitcake for everybody, there’s a fruitcake for everyone! This other summer treat makes you wanna head to the beach and be under the shade of a palm tree while getting spoonfuls of this treat.
Be calm my chocolate lover heart. These awesome threesome of Opera Cake, Dark Choco Overload, and Apricot Cake would be the best option to bring during your kids’ bake days in school, or a welcome treat as you welcome your husband home.
Oh my what a real feast! I bet you are salivating and craving for some bites by now. Haha.
There’s no question that the sweet fare prepped were both sights to behold and gastronomically outstanding because the students were under the care and instruction of topnotch pastry chef, Chef Connie Condeno who has over 30 years experience making sweets in the kitchen.
Congratulations to the graduates of Batch 2 who are a step closer to reaching their kitchen dreams and adding another to their (chef’s) hat. All the hard work and patience has paid off! Congratulations too to Chef Connie for this sweet legacy.
Do you wanna learn the ropes of the magic of the oven, too? Enroll now for Batch 3 of Apicius’ Bread and Pastry Production NCII. For 144 hours, Chef Connie will share with you some of her tricks and tips in the kitchen. You need not worry about missing your weekday what-have-yous since the Course is set on weekends from 8:00 am until 5:00 pm. Here are the rates as of March 13, 2016:
Apicius Culinary Arts Naga is located at the 3rd Floor of Luzonian Building, Panganiban Drive, Naga City. For more details, you may call Apicius at telephone number (054) 473 1721 or mobile phone number (+63) 917.509.5087. Send them an e-mail at firstname.lastname@example.org or visit their webiste at http://www.apicius.com.ph. For updates, like their Facebook page:https://www.facebook.com/apicius.naga.
Don’t be left behind! Batch 3 Classes will start on March 19, 2016. The slots left might just be for you. 🙂
p.s. Thank you Apicius Culinary School for having us. Can’t wait for next time! 🙂