Francesca Antonette Alcasid: Superior Diploma in Cuisines and Modern Cooking Course Graduate
Global Academy’s Baking and Pastry Arts classes are trainings not only on precise and delicate preparations but on the finished products’ aesthetics as well. Not only are the outcomes aimed for flavor balance and lusciousness, they should be delicious at first sight.
Such are the factors behind student Francesca “Kiko” Alcasid’s plated dessert under the guidance and coaching of Chef Instructor Anjo dela Cruz.
“For me, every component of the plated dessert dish is a challenging task whether it be the making a sauce, a crumble, or tuiles because it has its own required technique and temperature,” Kiko shares. “The most challenging part of making this dessert is the bavarian cream tube which requires a lot of patience and attention because of the need to achieve specific temperatures for it to form inside the molds. The mango sorbet needed equal attention and care as well. It needed to be churned and frozen overnight. Plating is no easy task also. There should be a balance among the components and every element should complement the other.
Patience and management were vital learnings in making this dish. We were nervous at first but our amazing instructor Chef Anjo instilled creating dishes with love and passion. This boosted our confidence.”
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