Learning to Make Celebration Cakes with Christa Mendiola at The Maya Kitchen

Between cooking and baking, it is the latter that I’d like to think that I do better at. So when an opportunity came up for me to learn to make a real cake (I bake cookies and other goodies, for the most part) – birthday and wedding cakes, to be exact, I made sure I didn’t miss it.

I had such fun time last Saturday learning to make birthday and wedding cakes with Christa Mendiola at The Maya Kitchen. Aside from making good pineapple upside down cakes, I can now say I’ve made at least one decent looking fondant cake in my lifetime. Something that I would have never imagined being able to do. I used to wonder how fondants were made — they sure looked complicated to me back then.

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Maya Kitchen Shows 101 Ways with Seafoods

On March 12, Saturday, 9am-1pm, learn the proper way to select, clean, store and cook fish, squids, crabs and shellfish as Mida Food Distributors Inc., The Seafood Specialist, visit The Maya Kitchen. Mida Food is a direct importer and distributor of frozen seafood products.

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Japanese Recipes by Mogu Japanese Restaurant’s Chef Seiji Kamura

When I found myself sitting in one of the classes the Maya Kitchen Culinary Arts Center offers, I cannot be more thrilled.  It was a cherry on top that it was Chef Seiji Kamura of Mogu Japanese Restaurant who is doing the cooking demonstration himself. I have always loved Japanese food. But never got past sushi.  It is the only thing I know how to prepare and serve at home.

I was over the top as Chef Seiji Kamura shifted from one dish to another. The dishes he prepared may just be your usual Japanese recipes all right. But Chef Seiji Kamura sure whipped up 6 of the best tasting, albeit usual Japanese food I have tasted:

1. 4 Mushroom Kamameshi
2. Japanese Mixed Seafood Curry
3. Yosenabe w/ Udon Hotpot Ponsu Sauce
4. Shoyu Ramen
5. Beef Yakiniku
6. Green Tea Jelly w/ Japanese Red Beans

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