Resorts World Field Trip

Foreign University International School Manila Philippines - Resorts World Field Trip

Resorts World Manila was the destination of the 2nd Year Culinary Arts Students last 4th of December 2012, accompanied by Chef Jan Viray who was a former pastry chef at the said place and a current professor of the 2nd year students.

The main reason of the tour was for students to experience real fine dining with gourmet food and an ambiance fit for a king.

First, students were brought to the pastry kitchen of Maxims Hotel. Here, they not only saw several state-of-the-art equipment but got to meet the staff behind the mouth-watering desserts of Resorts World, particularly Chef Chuck, a chef de partie. After touring the kitchen, they were brought to the different suites of the only 6-star hotel in the Philippines featuring villas and rooms where famous celebrities have already stayed in.

Alas! The main event came and standing by the entrance of Impressions was Executive Chef Cyrille Soenen. He personally toured the students around his kitchen, answering numerous questions and even giving words of encouragement. He guided the students towards their respective tables and in just a few minutes, a complimentary bread basket was served followed by the amuse bouche, blue cheese with crostini. The students dined with two set menus. One was composed of Pan Fried Scallops Salad with Citrus Dressing and Crispy Smoked Ham as the appetizer, Roasted Chilean Seabass with Truffled Mashed Potato Wrapped in Leek, Crispy Lard and Creamy Truffle Sauce for the main entrée, and lastly “St. Honore” Hazelnuts and Raspberry for dessert. The other was an appetizer of Crispy Pamora Farm Egg in Asparagus Soubise with Cevruga Caviar, a main entrée of Grilled French Duck Breast with Sautéed Vegetables, Mashed Potato in Truffle Sauce, and a dessert of “Dark Chocolate Souffle” 78% Dark Chocolate with Coconut Crème Anglaise. Everything was served with a round of iced tea for drinks. The students even got complimentary desserts on top of their original menu. They were served Strawberry Pastilles, French Macarons, and Chocolate Truffles. Chef Cyrille was very accommodating from the beginning of the tour up to the very last minute of it. He even let the students take solo pictures with him as souvenirs.

In the end, the whole tour was a great learning experience and worth remembering for the rest of their culinary careers.

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