Heiko

Balance was what the Diploma in Professional Culinary Arts (DPCA) Batches 119 and 120 students purposely went for during their Restaurant Simulation entitled “Heiko”. Last February 5 and 6 at Global Academy, Pasig, dinner was an 8-course showcase of Modern Japanese Cuisine. It featured not only a balance of dishes from start to finish, but a pleasant blend of components in each course item.

Chefs Anjo dela Cruz and Nico Cruz mentored the enthusiastic team of culinarians as they put the Heiko concept to life with the look, feel and tastes of the evening. Chef Anjo quips, “Everything was tied to the Japanese theme. The decor was minimalist, very zen. The food was light, clean to the palate, and very umami.” Chef Nico adds, “Students got to put both classical and modern techniques to use. They made yuzu caviar that burst once bitten into. They also used the sous-vide for the proteins. The core fundamentals that we taught throughout their stay at Global were applied throughout the menu.”

Ironically, the opposite was true in the balance-themed simulation with regard to the roster of participating students. Chef Anjo continues, “The majority of the group consisted of culinary students, there were but a handful of those who helped in the pastry kitchen. Even then, their teamwork and workmanship was impressive. I barely lifted a finger on the second day of service!”

And the ultimate balancing factor? “The students’ training, discipline, hardwork, and teamwork.”, Chef Anjo proudly declares.

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