Revisiting the Maya Kitchen

It has been years since we were at the Maya Kitchen Culinary Center in the Liberty building on Pasay Road, Makati. Before those international cooking schools came to be, some 48 years ago, there was this pioneering culinary center, which through the years has produced a number of the country’s top chefs and bakers, some of whom have put up their own restaurants and bakeshops. The Kitchen also pioneered in sending aspiring and emerging chefs and bakers to regional culinary exchanges which enriched the participants’ grasp of regional cookery.

A few days ago, we had a good chat with Liberty’s prime couple, Ernie and Nining, with the lady of the kitchen, Rory, who toured us around the much-expanded facilities. The expanded classrooms and test kitchens confirm that the number of students has increased. 

When culinary exchanges were still unheard of, the Maya Kitchen started a series of cookfests led by the doyen of cookery, Nora Daza. Housewives came out of their shells and produced worldclass dishes. They were rewarded with trips to neighboring countries, showing off their prowess to the delight of their counterparts. Thus started a culinary exchange showcasing Filipino food in tandem with the cuisines of the countries they visited.

While Maya started with the basic course, teaching fundamentals and international standard techniques of preparing menus from appetizer to desserts, the curriculum now offers a whole gamut of both local and international cookery, and certificate courses including a barista course from May 23-26, and the European Bento containing chicken, cream dory, beef salpicao, baby back ribs with soup, side dish and salad.

A renowned French Chef, Alain Philippe Agnese, will be conducting lessons on savory party breads on Saturday, March 6, from 2 to 6 p.m. His collection includes yogurt bread filled with bechamel kesong puti and corned beef provencal; soft brioche filled with salted egg and Spanish style spicy tuna filling; and soft brioche filled and baked with peach crumble and vanilla custard. These are very innovative breads and any baking enthusiast would love to be able produce them at home. Agnese comes with good credentials, having worked with Four Seasons in Bangkok, Ritz Carlton Millenia in Singapore and Shangri-la in Mactan.

The culinary center has entered into a partnership with Assumption College to offer a Bachelor of Science in (Culinary) Entrepreneurship, a four-year course which starts in June. This will produce well-rounded men and women who will not only be chefs but business managers who can set up their own shops.

Alternatively, Maya has a global module for OFWs. Call the Maya Culinary Center at 892-1185 or log on to www.themayakitchen.com.

Even before pizza became a staple among Filipinos, Di’ Mark’s was the place to go in Malate, on a small street called Menlo. We have been there quite a number of times, relishing each bite. They recently celebrated 50 years of operation. They now have outlets on Taft Avenue, as well as in Quezon City, Pasig and Alabang. They have added main dishes and sandwiches in their menu.

Speaking of pizza, a lady now offers Pick-a-Pizza, a cart which can be hired for parties. You may book a cart for P3,500 with 100 pieces, through 0917-5371622 or 216-7109.

We have not tried cooking laing – or pinangat to the Bicolanos – one of our favorite Bicol specialties. We are thankful a friend, Nening, gets them from her hometown and sells to friends at P90 per pack.

Correction – we extend our aplogies to the organizers of “Quezonaria 2010” for having the wrong date. It will be held on Friday, March 12.

A nephew got a box of Super Brazo bars from the Alabang Town Center outlet. He got the normal sized box at P200 and found the box only three-fourths filled. He brought this to our attention and we checked with the owner. She said they sell them either individually or by 6’s. Unfortunately, they could not find the right sized box for six. Perhaps they can explain this to buyers so they would not think they are being short changed.

Have a good, jolly Sunday!

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