Aside from the usual lectures, note-taking classes, working in a kitchen laboratory and the like, the Academy for international Culinary Arts has fused Restaurant Simulation as one of its most challenging activities or evaluation tests for its culinary students that would not just give a heap of knowledge on practical applications but an activity that enhances the students’ quick response to situations such as effective trouble shooting in the kitchen and the like.

What can you expect in a Restaurant Simulation?

How light can you get?

It is echoed almost everywhere! Eating healthy is as in as your Rockstar's fashion statement.

 Everybody's turning their back on unhealthy fatty meat nowadays as getting that sexy fit shape has found its place in one of the top priorities  in that TO DO list of many men and women, regardless of age!  In fact, Filipinos have evolved to be more health conscious these days thanks to the empowered health and nutritional awareness campaigns of private and government institutions as a response to the increasing statistics of death cases due to heart, liver and kidney failures especially amongst the younger Filipino generation.

With this, consumer health companies have likewise made an effort to support many Filipinos' goal of changing their lifestyle starting with the food they eat!

What's NEW then?

Recently, Magnolia Chicken Lite was launched in SM Southmall, Las Pinas City.  Many men and ladies, especially moms attended the said event that featured seminar/talks on health, nutrition, healthy food preparation, and lifestyle food safety tips; wellness booths that offer consultation on body and weight concerns, free taste samples, booth activities such as games and photo booths and an on stage cooking demo that were engaging all in one jam-packed deLiteful Day. 

Magnolia Chicken Lite offers the newest way to enjoy eating healthy delicious meal (with same pleasure) minus getting all that bad fats ruining your system!

Chicken Lite gives you the same freshness, tenderness along with that juicy-treat with lesser fat content for a healthier chicken option.  

Chicken meat is a very good source of protein however due to the fats also found on chicken skin, Magnolia made a step further to make leaner and healthier meat available in the market.  One that is easy to prepare and with low saturated fats.  Skinless chicken, breaded, fillet, ground, strips, marinated, chicken breast---name it, you can easily assign your recipes for a week with Magnolia Chicken Lite each day.

Plus, because it is easy to prepare, moms can have more time with their family.  Also ideal for students and yuppies who live in dormitories and condos. Since Magnolia Chicken Lite is easy to cook, they won't have to worry about buying food prepared outside.  Safe and healthy chicken prepared in your own home gives you the best treat!

San Miguel Corporation never fails to strengthen its foothold in the market as the company knows just how to take care of its consumers as well.  A trusted company that carries various popular and quality brands that please many Filipinos throughout the years, the company's latest product Magnolia Chicken LITE did not fail to attract many consumers since it has just become an instant favorite amongst health conscious people.

 

I was surprised that these moms and kids actually took time and effort to sit through, participate and listen attentively to the series of seminar sessions conducted by Ms. Llena Tan-Arcenas, RND, MSN, RA (of San Miguel Corporation). It's a good thing that such opportunity is given to these moms to update themselves with newest healthy products and help them widen their bank of  how-to's of preparng healthy food for their families.  


Hosted by Ms.Angel Aquino, Magnolia Chicken Deliteful Day was a success. I learned a lot about food preparation and better eating habits such as:
1. Lean protein is healthier.
2.Include milk and milk products in your daily meals.
Choose a diet low in fat and cholesterol.
3.Add plenty of vegetable, fruits and grain products.
4. Use sugar, oil and table condiments in moderation.
5.Read food labels when buying.
6.Don't go for Upsize (soft drinks and fries, especially!)
7.Skip croissants.
8. mind your cooking method.
9.choose Loin and Round chicken cuts.
10.use breast instead of thigh and legs.
11.Drain excess fat on paper towel.
12. Use herbs and citrus.
13. Avoid DERB canned goods (dent, expired, rusting and bulging).

The list goes on and on, but there, those are the most important ones.  I'm sure you can share your own tips learned from your moms on how to keep your food choices healthy and clean.

Magnolia Chicken Lite is available in all SM supermarket, hypermarket stores.

Check them out and try it at home.

There is such a thing as art in cooking.  For most people, cooking may just sound like one of the normal house routines that wives and daughters do.  However, today’s society does not just regard cooking as a way of turning raw food to a ‘cooked’ meal. Media has played a significant role on this, as home buddies suddenly become inclined to experimenting different cuisine and cooking techniques that would either promote extra-ordinary taste or healthy cooking choices! 
Our one day experience as a student-chef ---"Chef" Caroleen and "Chef" Ely (at yer service eh:) in AICA taught as many techniques we didn't learn in our own kitchen.

A BIG HEARTY THANKS to Academy for International Culinary Arts and eglobalMD for this free culinary arts session. We had fun preparing our Chinese cuisine with Chef Nicki Zamora and pigging out after! 

what we prepared: 
Pinsec Frito
Yang Chow Fried Rice
Sweet and Sour Pork

Almond Jelly by Chef Nicki Zamora 

i had fun cooking at AICA professional Kitchen, my first time to visit and actually work around in one (with all those sophisticated kitchen equipment, indeed i felt like im a culinary student! ) it was a memorable experience to somebody (like me) who is not good at cooking.LOL. really, Ely is a better cook/photog.

AICA or Academy for International Culinary Arts is one of the leading culinary schools in the Philippines.  they have two big campuses in Pasig City and in Cebu City.  

AICA takes pride in the kind of culinary education they provide---the traditional/ classic culinary education with high hands on policy, complete and functional facilities and kitchen and bar equipment and a roster of experienced professors.
   
Cooking is an art, and like art, people can either be born with it or to a better advantage, be armed with it.  To be armed with it, entails the formal training of classic culinary education.  When we say ‘classic’ it pertains to the traditional yet timely form of technique in food preparation.  According to research, classic culinary education is that of which trains culinary arts students of the two important aspects in food preparation: the native ingredients and the classic French technique.  These two are the major factors that distinctly provide the edge in the whole classic culinary education.  

 In classic culinary education, the native ingredients program is taught in a detailed course.  Some schools do not regard this topic as a main course or program compared to those culinary arts institution that highly features classic culinary education above all.  The native ingredient course exposes the students to the use of indigenous ingredients, spices and herbs that make a certain dish ‘classic’ and sumptuous. It encourages culinary arts students to embrace and be familiar with natural ingredients that the world may have not discovered yet. 

Meanwhile,   classic French technique endows students with the basic and sought-after kind of technique in every professional culinary kitchen in the world.  As an art, culinary technique may be done uniquely by individuals; however, one can never perform a unique approach without having grasp any knowledge on the classic French culinary technique.  Knowledge on this gives a student the edge in which he or she would definitely utilize in the demanding world of culinary arts.  

 Technical cooking preparation techniques and an in-depth knowledge on history of native ingredients use as well as the study and practice of traditional trends in culinary arts are likewise encompassed in the broad study of classic culinary education.  

   Food preparation, when done as a profession, would always require some classic schools of thought.  In cooking, perhaps, this classic culinary education may be deemed as the basis or the base ground that guides every chef in creating a world-class dish; a sumptuous feast that doesn’t just delight a stomach, but feeds the creative mind.