QC Diaries: What's Cookin' Chef?

Our group was staying at NATCCO. Whatever that stands for. All I know is that Red Ribbon is a member of NATCCO. Anyways, I was assigned to room 7 together with a colleague. We were greeted by colorful undies flapping vigorously by the a/c to dry. So much for wishing to have the room to ourselves.

COOKING, the MIHCA way

For the first 2 or 3 days, my head feels fuzzy for lack of sleep. I feel light-headed and dizzy. I actually had an upset stomach in the middle of our workshop in MIHCA (Magsaysay Institute of Hospitality and Culinary Arts). My body clock is still adjusting to the changes I'm getting myself into.

For 5 days, we have to wake up at 5 am in order to catch the train at 6 am that will get us in United Nations Avenue at 8:15am. In my case, I barely sleep, so I woke up at 3 or 4 am. We rode a jeep from Project 4 to Farmer's in Cubao. If you want weight loss, Manila is the place to be. Oh, not to mention the stress of being pushed and squished together with smelly guys (and I mean men!) in the train. Girls get the privilege to have a whole car full of Y Chromosomes but I prefer to stick with my own company rather than get lost in the sea of rushing people. No, I didn't took a shot of the infamous train because I'm afraid that I'll get mugged. It happens all the time in every city. 

WHITE FOREST decked with Maraschino cherries

For the first time of my life, I celebrated my birthday in Manila with strangers. It sucks to be away from my family during my birthday, but there's always a first time for everything. It's a tradition of the company to give out cakes to their employees on their birthdays and I got the privilege to taste the newest addition to Red Ribbon cakes. I got to take home a White Forest Junior Cake and share with my colleagues.

COCOMALL team: (L to R) Me, S' Bhagz, Raunil, Dannah and Kim

At the end of our workshop, we are going to bake! Some of our companions were HRM graduates and have experienced being a chef. Since I'm a business grad, I was so excited to don the toque and apron. Made me feel like those Chowking chefs on TV. 


Here are some of hot goodies that we baked the whole afternoon

CHEWY Chocolate Chip Cookies

LIGHT Orange Chiffon Cake

CHUNKY Brownies with Walnuts

HOT soft buns

We're lucky to be taught by Chef Napoleon--the first Pastry Chef recognized internationally. Since I'm not an HRM grad, I didn't know him until he handled our group. I've never seen a live chef whipping batter and decorating icing on top of the cake and I'm quite impressed.

METICULOUS Chef Napoleon putting the icing on his cake

It has been a wonderful experience at MIHCA and I'm happy to learn something from our workshop.

QC Diaries: Imma Manila Girl!

Same day last year, I flew to Manila for training for one month and a half. I'll be reliving my moments in Manila. Witness my rants and raves of my Manila chronicles: the QC Diaries.

One way ticket to Manila

I'm wedged between my SM S'Bhagz and my fellow ASM Kim. Kim and I will be left in Manila for training. It's gonna be information overload.

That's our ride!

My last memory on board of the plane is turbulence. I'm not that totally gung-ho on the plane ride. My ears have to adjust to air pressure.

Our plane arrived around 10 am which made us late for our company orientation in Libis. We just dropped our bags in the room and changed our clothes. Our trainers informed us that we will all be attending a workshop in United Nations Avenue. All I can remember on our first day in Manila is that we walked a lot. The following day, I felt like I walked the required number of steps to fight osteoporosis.