tag:blogger.com,1999:blog-2696969842038623220.post-51291503539545929652008-05-31T09:57:00.007+08:002008-05-31T10:12:56.499+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_ZoYOX76-sQk/SECyfcv2QKI/AAAAAAAAAgw/oAxp0BdfLIk/s1600-h/momkidsinthekitchencolumn.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_ZoYOX76-sQk/SECyfcv2QKI/AAAAAAAAAgw/oAxp0BdfLIk/s320/momkidsinthekitchencolumn.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5206357422602862754" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_ZoYOX76-sQk/SECx7Mv2QJI/AAAAAAAAAgo/OY2-fc7TDl4/s1600-h/group_foto.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_ZoYOX76-sQk/SECx7Mv2QJI/AAAAAAAAAgo/OY2-fc7TDl4/s320/group_foto.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5206356799832604818" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_ZoYOX76-sQk/SECxfcv2QII/AAAAAAAAAgg/OfunHIuh60g/s1600-h/cacs_overview.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_ZoYOX76-sQk/SECxfcv2QII/AAAAAAAAAgg/OfunHIuh60g/s320/cacs_overview.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5206356323091234946" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_ZoYOX76-sQk/SECwzcv2QHI/AAAAAAAAAgY/dU4o_3PlFxQ/s1600-h/team_one_candid.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_ZoYOX76-sQk/SECwzcv2QHI/AAAAAAAAAgY/dU4o_3PlFxQ/s320/team_one_candid.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5206355567176990834" /></a> "Kids in the Kitchen" Sun.Star Davao, May 31, 2008 What happens when you let 19 active kids ages 7 to 12 years old bake and cook all at the same time? Unavoidable chaos but definitely, loads of fun! Never mind the occasional spills here and there. With the growing popularity of cooking shows and culinary schools and hit movies like “Ratatouille”, children nowadays are becoming more interested and exposed than ever before to the culinary arts. That was why when the Center for Asian Culinary Studies (CACS) Davao organized their first-ever “Kids in the Kitchen” class with Manila-based chef-instructor Toto Erfe, the limited student slots were promptly filled up. Chef Toto is currently the assistant of CACS and Café Ysabel’s Chef Gene Gonzales. He belonged to the team of Chef Gene when they represented the country in the Philippine Gastronomic Festival at Meritus Mandarin Singapore and did the logistical planning for the ASEAN Tourism Forum in 2006. In addition, Chef Toto is a food writer for the Manila Bulletin. For two days, the eager little chefs were taught how to make yummy kid-approved recipes such as Easy Mac and Cheese, Chicken Fingers, Seafood Gumbo, Apple and Walnut Crumble ala Mode, Toblerone Pannacotta, Banana Split, Giant Meatballs Spaghetti, Sausage and Egg Casserole, Tuna Apple Salad Cheesemelt, Butter Cupcakes, Oatmeal Raisin Cookies as well as Mango and Strawberry Freeze. After each session, the young foodies couldn’t wait to try their specially prepared dishes and desserts. Aside from the basic culinary skills, kids learned to be patient and careful, pay attention, follow instructions, wait for their turn, participate and be part of a team. Successful graduates of the short culinary course are the following: Jaeda Mackayla Mendoza, Oliver Lorenzo Acena, Kelvin Jefferson Fabello, Andrew Ethan Sumalinog, Jose Lorenzo Maniquis, Cenonina Paola Tapia, Patricia Lauren Serrano, Kristine Denise Sumalinog, Patricia Anne Fabello, Veronica Jane Co, Zoe Alessandra Huang, Anicka Beatriz Teves, Briana Dominique Ramos, Patricia Suarez, Maiquel Jawn Selga, Jan Johann Mendoza, Rachel Tiffany Lucero, Julianne Denise Wong and Abishag Atega. The kids in toques enjoyed the class so much that I heard one of the participants blurt out, “Sana ganito everyday!”. If only they could… :-) Center for Asian Culinary Studies (CACS) Davao is at Holiday Gym and Spa Complex, F. Torres St., DC/Tel. 3002992. Website: www.cacschef.com. E-mail: cacsdvo@gmail.com. E-mail the author at mom.about.town.dvo@gmail.com. Visit www.mom-about-town.blogspot.com. *** With permission from CACS Davao, I am sharing to you two of the well-loved recipes from the “Kids in the Kitchen” class: CHICKEN FINGERS INGREDIENTS: 2 pcs. chicken breast, sliced into fingers 1 tbsp. liquid seasoning 2 tbsp. calamansi juice 1 tbsp. each chopped garlic, salt and pepper, flour, eggs and Japanese bread crumbs DIP: ¼ cup mustard ½ cup mayonnaise 2 tbsp. Worcestershire sauce 1 tsp. Tabasco sauce 1 tsp. garlic paste PROCEDURE: 1. Marinate chicken breast with garlic, liquid seasoning and calamansi juice for at least 30 minutes. 2. Dredge in flour, dip in egg then coat with bread crumbs. Deep fry until golden brown. For the dip, mix everything and serve on the side. *** OATMEAL RAISIN COOKIES INGREDIENTS: ½ cup Anchor butter or margarine, softened ¼ cup + 2 tbsp. sugar ½ cup brown sugar 1 piece egg ½ tsp. vanilla 1 tbsp. light corn syrup ¼ cup + 2 tbsp. rolled oats 1 ¼ cup all-purpose flour ½ tsp. baking soda ½ tsp. baking powder Pinch of salt 1 cup raisin 1 cup walnuts, optional PROCEDURE: 1. Preheat oven to 350F. Lightly grease cookie sheets with cooking oil. Set aside. 2. Beat together softened Anchor butter with sugar until light. Add the egg, vanilla and honey. 3. Toss together all dry ingredients. Add to creamed butter mixture. Add raisin and nuts. Scoop into desired size or form into logs and freeze. Cut into desired size. 4. Bake in a preheated oven for 10-15 minutes (for small cookies) or until done. Cool.Mom-About-Townhttp://www.blogger.com/profile/02854168488687750126noreply@blogger.com