My Recipe My Story

My Recipe My Story

My Recipe My Story is exclusively for PACE alumni to showcase their PASSION, ADAPTABILITY, CREATIVITY, ENVIRONMENTALISM and DISCIPLINE they mastered in the culinary world. We believe that our Alumni will STAND OUT and become the CHEFPRENEURS they dreamed of!

Follow and Reach your dreams together with our Alumni Series of “My Recipe My Story”

What’s Your Story? Share it with us!


PACE Culinary Arts student Fatima Cadisim from Batch 2 has always been passionate in cooking. Even before when she does office works, she would take extra effort to cook for her colleagues. She knew that she will be at her happiest if she pursues her dream in the kitchen. With the training and knowledge from PACE, Fatima has found the strength to step out in the real world and conquer every restaurants she can practice her skills with.

After graduation, Fatima became the Chef de Partie of Giovanni’s Ristorante where she got the inspiration and mastered cooking the Fresh Tagliatelle Pasta. Amazingly at the launch of this video, she has been invited in Cebu for another work stint. It’s a blessing for us to hear such news! Congratulations Fatima!

Watch Episode 1 here: Fresh Tagliatelle Pasta

 


PACE alumni, JC Mendoza is ​from Batch 5 class of 2013. He ​is one of the best and passionate in their class. JC encountered multiple challenges before he finally settled for the one. He found his calling the moment he entered PACE and focus in culinary. He knew that cooking makes him proud and contented. With the training and experiences PACE has offered JC, he build up and enhanced his talents and strengths which he was able to show ​not just in the competitions he has joined in but in his actual career as well.

After graduation, JC was hired in Avi ​, a restaurant in ​Kapitolyo as his stepping stone to furnish his talents and skills. Right after Avi, he was offered a job in the City of Dreams Manila, where he is now one of ​the Line Cooks​of Nobu Restaurant. It’s a big blessing for our alumni! We are proud of you JC!​

Watch Episode 2 here: Adobo sa Sampaloc on Sweet Potato


PACE alumni, Aaron Atanacio from CAD-Batch 5 is part of a group of devoted Culinary practitioners that believes cooking has changed their lives. From business management to culinary arts, Aaron has then decided to take over the family business and continue doing what he is passionate about.

After graduation, Aaron is now a full time events caterer and entrepreneur. Combining his skills together, he has earned a lot of experience and skills for his career. We are more than proud for all of our Alumni pursuing their dreams and having a great career! Good job Aaron!

Watch Episode 3 here: Beef Salpicao with Garlic Rice

My Recipe My Story

Episode 3: Beef Salpicao with Garlic Rice

AaronPACE alumni, Aaron Atanacio from CAD-Batch 5 is part of a group of devoted Culinary practitioners that believes cooking has changed their lives. From business management to culinary arts, Aaron has then decided to take over the family business and continue doing what he is passionate about.

After graduation, Aaron is now a full time events caterer and entrepreneur. Combining his skills together, he has earned a lot of experience and skills for his career. We are more than proud for all of our Alumni pursuing their dreams and having a great career! Good job Aaron!

 

 

See recipe below


Beef Salpicao with Garlic Rice

Ingredients

Beef Salpicao

  • 250 grams Roasted Beef, sliced in Cubes
  • 10 grams Garlic, sliced in chips
  • 50 grams, Red and Green bell pepper
  • 30 grams, Mushroom
  • 1/2 tablespoon Demi-glace
  • 1/4 cup water
  • 2 tablespoon Rhum
  • 1 tablespoon Cooking Oil

Garlic Rice

  • 1 cup Rice, steamed
  • 1 clove Garlic, minced
  • 2 tablespoon Cooking Oil

Procedure:

  1. In a medium saute pan cook garlic in a medium heat until light brown.
  2. Add red and green bell pepper with mushroom. Continue to stir.
  3. Add roast beed and turn to high heat for about a minute.
  4. Add rhum. Reduce to low heat after flambe.
  5. Add water and demi-glace, mix thoroughly until it thickens.
  6. Simmer to boil for another 5 minutes or until the meat is tender. Set aside.

Garlic Rice:

  1. In a saute pan, roast garlic until golden brown then remove from pan. Set aside.
  2. In the same pan add steamed rice until cooked.
  3. Add garlic, then serve.

Interested Alumni to be Featured? Email us your Recipe and Story at marketing.pace2012@gmail.com

Want to Learn more from our Alumni? Comment your suggestions below!

 

My Recipe My Story

Episode 2: Adobo sa Sampaloc on Sweet Potato

JC

PACE alumni, JC Mendoza is ​from Batch 5 class of 2013. He ​is one of the best and passionate in their class. JC encountered multiple challenges before he finally settled for the one. He found his calling the moment he entered PACE and focus in culinary. He knew that cooking makes him proud and contented. With the training and experiences PACE has offered JC, he build up and enhanced his talents and strengths which he was able to show ​not just in the competitions he has joined in but in his actual career as well.

After graduation, JC was hired in Avi ​, a restaurant in ​Kapitolyo as his stepping stone to furnish his talents and skills. Right after Avi, he was offered a job in the City of Dreams Manila, where he is now one of ​the Line Cooks​of Nobu Restaurant. It’s a big blessing for our alumni! We are proud of you JC!​

See recipe below


Adobo sa Sampaloc on Sweet Potato

Ingredients

Adobo

  • 1/2 kilo Pork Belly
  • 1/4 kilo Pork Liver
  • 1 head Garlic
  • 3 tablespoon Soy Sauce
  • 5 tablespoon Vinegar
  • 2 tablespoon Sinigang Mix
  • 5 grams Dark Chocolate
  • 1 Egg (hard boiled, optional)

Sweet Potato

  • 1 large size Sweet Potato
  • 1 tablespoon Cream
  • 2 tablespoon Milk
  • 2 tablespoon Butter
  • Pinch of Nutmeg

Procedure

  1. Sear pork and liver. Set aside.
  2. In the same pan, sauté garlic ‘til golden brown.
  3. Deglaze with 1 tbs. of vinegar, 2 tbs. of soy sauce
  4. Add 2 tbs. sampaloc mix
  5. Bayleaf and pepper corn. Simmer for 15 – 20 mins.
  6. Set aside meat and strain the sauce
  7. Add 5g dark chocolate and then mix.

Sweet Potato:

  1. Peel and chop 1 large sized sweet potato.
  2. Boil ‘til fork tender.
  3. Mash the sweet potato on a strainer
  4. Put 2 tbs. of butter in the pan, add the mashed sweet potato and 1 tbs. cream
  5. Swirling gently add 2 tbs. milk and a pinch of nutmeg

Egg:

  1. Boil egg for 5 minutes

Interested Alumni to be Featured? Email us your Recipe and Story at marketing.pace2012@gmail.com

Want to Learn more from our Alumni? Comment your suggestions below!

 

 

My Recipe My Story

Episode 1: Fresh Tagliatelle Pasta by Fatima Cadisim

Fatima

PACE Culinary Arts student Fatima Cadisim from Batch 2 has always been passionate in cooking. Even before when she does office works, she would take extra effort to cook for her colleagues. She knew that she will be at her happiest if she pursues her dream in the kitchen. With the training and knowledge from PACE, Fatima has found the strength to step out in the real world and conquer every restaurants she can practice her skills with.

 After graduation, Fatima became the Chef de Partie of Giovanni’s Ristorante where she got the inspiration and mastered cooking the Fresh Tagliatelle Pasta. Amazingly at the launch of this video, she has been invited in Cebu for another work stint. It’s a blessing for us to hear such news! Congratulations Fatima!

See recipe below


Fresh Tagliatelle Pasta

Ingredients

Pasta Sauce

  • 10g Ham, sliced into strips
  • 10g Green Peas
  • 15g Button Mushroom
  • 1/2 cups All Purpose Cream
  • 1/2 teaspoon Truffle Oil
  • 1 tablespoon Unsalted Butter
  • Salt and Pepper to taste

Pasta Dough

  • 3 cups AP Flour or Italian Flour
  • 2 Eggs
  • 1 tablespoon Oil
  • Water

Procedure

  1. Heat the butter in a cooking pan over a low heat
  2. Sautee ham and mushroom
  3. Blanch the greenpeas into a boiling lightly salted water and add to the pan.
  4. Pour in 1/4 cup of water and simmer for 2 minutes.
  5. Add the cream and truffle oil and salt and pepper to taste.
  6. Meanwhile,in a large heavy based saucepan of boiling lightly salted water.
  7. Add the fresh pasta and cook for 2-3 minutes or until tender but still firm to the bite (al dente).
  8. Drain the pasta and add to the prepared sauce toss well and transfer to a warmed serving dish.
  9. Toss again and serve.

Interested Alumni to be Featured? Email us your Recipe and Story at marketing.pace2012@gmail.com

Want to Learn more from our Alumni? Comment your suggestions below!