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


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


  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.

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My Recipe My Story

Episode 2: Adobo sa Sampaloc on Sweet Potato


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



  • 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


  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


  1. Boil egg for 5 minutes

Interested Alumni to be Featured? Email us your Recipe and Story at

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