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St. Mary's College of Catbalogan holds its very first Organic Gourmet Cooking Demonstration.
The School of Hotel and Restaurant Management Department organized and presented a cooking demonstration named "Organic Gourmet Cooking with Chef Mark Uy" last February 13, 2010 at the Mother Ignacia Auditorium.
The event started with an Invocation followed by "Warm Welcoming Remarks" of S. Ma. Rachel B. Bernardo, RVM, President/DEAN of College, to officially open the said seminar/workshop and to quote in her opening words, "This cooking demonstration is part of the continuous activities sustained by the behaviour of the school, as well as the college, to provide resources for its students to be updated and to be fed with current trends of whatever is happening outside the region and the rest of the hospitality industry."
Chef Mark Uy, the renowned guest chef and Program Coordinator of Chiang Kai Shek College Manila graduated Cum Laude honors with a degree of Bachelor of Science in Hotel, Restaurant, Institution Management at De La Salle University College of Saint Benilde. His work experiences in several hotel-resorts in the Philippines started out just a steward/dishwasher (rank and file position), but with a lot of hard work, perseverance and faith in the Lord, he rose the ranks in the Kitchen Department faster than the others. After which, he was based abroad and worked as line cook and pastry chef in Georges at the Cove, La Jolla, California.
The event started with Chef Mark Uy making his speech about CULINARY ARTS: " The Fast Growing Industry" which discussed about how the "culinary world" can help BSHRM students turn something like a hobby or something that they love into a career.
He made sure that youngsters/students do not enter the culinary industry; more so, the hospitality industry for the glitz and glamour of the job. It's all hard work: long hours of standing, physically demanding, and requires you to be there even on holidays.
Chef Mark also added and integrated in his speech, inspired by the NATIVIDAD FARMS, which grows organic vegetables (no pesticides, insecticides used) and promoting only high quality vegetables, herbs and spices proudly produced locally. Chef Mark Uy also firmly believes organic farming has to break through to the mainstream, meaning our national markets.
He showcased 4 international courses which he considered his specialties. He prepared Mushroom Cappuccino, Pan Roasted Chicken Roulade of Pesto & freshly grated parmesan cheese with fresh spinach leaves, roasted marble potatoes and sauce of pan jus, Hand Made Fresh Pasta in 3 sauces, Strawberry crepe from scratch with toasted nuts topped with Honey Infused Whipped Cream and strawberry syrup.
In his demonstration, Chef Mark incorporated some tips in making a dish a world class menu.
"Cook with a lot of honesty; don't use cubes for broth, or MSG for your seasoning, show pride in what you do, and love what you are doing. No matter how, no matter what, no matter when and no matter why, I believe anyone can cook. Just don't burn yourself!" he exemplified.
Chef Mark Uy wants to personally thank the faculties, staffs, administrators and especially the RVM SISTERS, which he considers his family, for letting and giving him the opportunity to share his expertise and knowledge to the students and professionals as well.
"Organic Gourmet Cooking with Chef Mark" was spearheaded by the Executive Committees namely: Mr. Ma. John Ray Rosales, Mrs. Riaza Bacaycay, Ms. Jebeth Tagarino, Mr. Faustino Tobes, Ms. Geraldine Estrda and the 4th Year BSHRM Students