Sibol - a progressive Filipino Cuisine

An evolution of classical Filipino cuisine to its modernized versions was the elegant feast that awaited the dinner guests of Global Academy’s Sibol: Progressive Filipino Cuisine.

Under the leadership of Chef Vic Sanchez along with Chef Cho Marcelino, Baking and Pastry Arts (BPA) batches 3 and 4 and Diploma in Professional Culinary Arts (DPCA) batch 6 students put their learned skills and techniques onto impressive creations.

“A combination of Western, modern, classical French, and Japanese techniques were performed on familiar Filipino flavors.”, Chef Cho says, “and bread baking, custards, mousses, plating, and chocolate work comprised the baking parts of the dinner.

It was a challenge to acquire Filipino ingredients of consistent quality. However, the students’ resourcefulness, positive attitudes, and orderliness, plus the Chefs who contributed their expertise in cooking with the team produced success”

Items in the 10-course dinner bore titles of classic Filipino dishes as if purposely diverting the “progressive” aspect of the theme. Once seen and devoured, the modern spin pops out as a luscious surprise. All in all, it was an occasion of tremendous satisfactions and jobs well done.

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