Alternative Learning at Toyo Restaurant
Global Academy’s Alternative Learning Program (ALP) brought the students of Superior Diploma in International Cuisines headed by Chef Instructor Ching Yoingco to a contemporary Pinoy food experience at Toyo Restaurant in Makati. “We chose Toyo because we believe that exposure to Filipino food and ingredients presented differently would be a nice eye opener”, shares Chef Ching. He continues, “The experience was way fun and entertaining. Toyo keeps guests entertained by presenting their food in a playful manner while at the same time, still making sense. The food was good and it was amusing to see local Filipino ingredients and foliage in their dishes. The presentation was very modern and this awakened the students’ imagination.”
The pictures seem to say it all, but apparently there is more to these dishes than just being mouthwatering. “The ginataang kalabasa was used as a filling for macaron, kamias was made into foam, sampaloc leaves were fried with pancit pancitan as garnish, patis was used instead of salt for the salted caramel bonbons.” To complete the delightful experience, Chef Ching says that the service was impeccable.
“It was an eye and palate opener to the students. Through this immersion, they saw that Filipino food can go beyond adobo, bbq and sisig and that it can be presented and looked-up to just like the other cuisines. Like the other ALP experiences, this one was consistent in inspiring the students to create better food.”, Chef Ching concludes.
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