For dinner, Carmina brought this very unique tasting cake! Chocolate Chili pie! Chocolate pie with a spicy taste! Some may like it some may not, but it’s a very interesting chocolate cake!
It’s made by her partner baker, Jose Osvaldo all the way in Davao! And according to Carmina he makes many other beautiful cakes and so I grabbed some photos from instagram 🙂
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We were so happy when we found out Chef Alec was in town and that he was going to cook for us!!!!! He used to work in the Lincoln and then in Carbone which was his latest stint. We dined in Carbone last August and that was where we met Alec and we had a most memorable meal ever!! And imagine Carbone came to us this time! 🙂
Previous entry: Carbone September 26, 2013
Fresh pasta made from scratch!!! This is the agnoloti
Beautiful music in the background by the Manila String Machine
Website: Manila String Machine
We made it a birthday celebration for James 🙂 What better way than with the best of friends – Marco, Jose and Steve
with the lovely wives, Jackie, Carmina and Kai. Thanks Carmina for organising all of this
Amazing Canapes – Umami bomb, Urchin Crudo, Milled carrot with micro greens daikon cress, Lincoln Pate and Steak tartare with quail egg
Mushroom Arancini – Rice balls coated in breadcrumbs
Wine brought by Steve and Lindy from the winery of Sevrine Miailhe
Salmon, potato, egg, sauce gribiche and asparagus
Then we moved to the dining table
We had a guessing game to guess the names of the initials to find your seat 🙂
Sanma and pickled raddishes
Chef Alec at work making the Uni and Aligui Spaghetti
with the assistants – Chef Javs and the Charming Crazy Cook Carmina 🙂
I could eat this all! 🙂 This was my favourite among the three pastas though all were very good!! Sweet potato agnolotti with cashew nuts and queso de bola. I snuck into the kitchen and asked Chef Alec for more queso de bola 🙂
Pasta ni Tomas – Truffle infused tagliatelle ( which Chef Alec made fresh) with liver and giblets
Chicken leg confit with side of polenta! YUM!!!
especially the polenta!
We had many desserts!! Buckies by Migs Vargas who apparently is a childhood friend of Chef Alec, Yulo Cheesecake brought by Marco and Jackie, Chocolate chill pie by Jose Osvaldo all the way from Davao!
Happy Birthday Kai who celebrated the eve of her birthday with us!
Our group photo and RSVP to the Century City Mall event!
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Sunday family lunch special guest, Tinky 🙂
Heart2Heart loves Greek food!!! Good thing Tina and Dina took their cooks to 25 Mushrooms Kitchen!
Mezze Platter – Hummus with pita bread
Grilled lamb chops and potatoes
Fresh mangoes from Tito Raffy and Tita Juvy from their farm
Watch out for there upcoming classes! Ramen!!!
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With so many restaurants out there, It’s so hard to repeat a restaurant! But I have been back at Sarsa twice already since I went for the opening!
Previous entry: Sarsa + Kitchen Bar October 2013
And I love it 🙂
This time we were with Tita Ina, Isabel Aspilera Macicior and husband, Jose and Tita Entang Carballo
So happy to see Binky’s friends supporting him and eating in Sarsa 🙂
And more friends of Binky arrive, Congressman Roman Romulo and Shalani with Jose Macicior
I love seeing familiar faces!! Makes us feel at home! My sister in law, Pam, with her family from Dumaguete. Pam is also a childhood friend of Chef JP Anglo
Tito Manny and Tita Ina know exactly what to order already 🙂
These were the other dishes we tried last February
Heart2Heart is always checking out the restroom 🙂
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Restaurants are still opening left and right! I was happy to hear that Chef Maj Lazatin has opened one!! Her proud sister, Rewa, told me about it and we met up so I could see the place. It’s a bar/resto called the Glass Door
The glass door of the The Glass Door 🙂
Here they are 🙂 The beautiful Lazatin sisters. They are actually three so we are missing the youngest one. Rewa told me that her Dad made it a rule that if any of them invests in a business, they will have to be partners with the minority splitting 30% and the main owner at 70% ownership. That way they will have to work with each other and support each other. I told Rewa that they are lucky they can do business together because it’s not the same with others. Which makes me admire them more because they are all so close
Nice interiors
I am always checking out the uniforms of the staff 🙂
Chef Maj studied in Apicius Florence for a year in 2005 and then in 2011 interned with chef Julian Serrano, a two star Michelin chef, in Picasso at the Bellagio for 6 months. Then she moved to a tapas bar in Aria Hotel of Chef Julian Serrano and worked for 3 months with Chef Picasso. Which explains the tapas and sangria in the Glass Door
The food at Glass Door is a mixture of all the dishes Chef Maj does well. And don’t be intimidated by the posh interiors, because the food is very reasonable. In fact Chef Maj gets a lot of private functions especially in the evening
Super yum Salmon Tartare
Tartufo pasta
Chef Maj really started out with catering and party platters but according to her, her sister, Rewa in particular :-), made her work and open a restaurant 🙂 But she’s so talented. Maj can do catering and Rewa brags about her tapas so she can do a tapa night or cocktails at your place or event or you can order from her Thai party platters
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Chef Javs prepared a surprise birthday dinner for his Papa
Chef Javs wore his complete Cibo uniform! Thanks to Tita Gaita for the summer job and for encouraging him to pursue his culinary dreams 🙂
Goat Cheese with stewed grapes
Cream cheese and truffle mushrooms
Baramundi with truffle mashed potatoes and Soy mushroom mirin broth
Happy Birthday James and John!!!
Thank you to all the friends that came to celebrate!
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What a very beautiful and meaningful event last March 18 at the Enderun tent. It’s really a totally different affair when there is a cause behind it and that’s what made it special.
Thank you Enderun Colleges, Ducasse Education and Ducasse Institute Philippines! 
I noticed a very attentive Chef Alain. He is very attentive to everything. I even saw him going to the kitchen – probably checking on the food preparation. The ambience and the mood of the event was set by him and I could feel it and it’s really the type of feeling that’s warm, friendly and full of love. It was no ordinary dinner. I truly enjoyed the evening and I am sure everyone did
I am peeping through the curtains watching the Enderun staff preparing and I saw my friend, Suzette there 🙂 I am so proud! She is my friend! 🙂
Founders of Enderun Javi Infante and Jack Tuason with his wife Luccia
Thank you to all those who attended and went for a good cause
The hardworking team that put together a wonderful meal
My hardworking batch mate and table mate, Tricia Tensuan, who organised all of this for Enderun and Chef Alain Ducasse! Congrats Tricia!!! I am sure it was all worth it
The amount of support from all the sponsors was overflowing
Beautiful centerpieces made by Margarita Fores using the herbs from Tuloy Foundation gardens. At the end of the dinner, these were auctioned off too. An envelope was placed in the middle of the table for any donation to take home the centerpiece
Before the dinner was the silent auction and after dinner was the live auction. This has got to be one of the funnest and most exciting auctions I have attended.
Our hosts for the evening, JJ Yulo and Xandra Rocha. Thank you JJ for accepting the task to host last minute and to Xandra who even if she was not feeling too well, she really did a great job and it was not even obvious. Everyone gave their heart and soul that evening. It was so nice!
Chef Jerome and Chef Alain discussing – Instead of just auctioning one dinner for 10 persons by Chef Jerome, they made it two dinners. Each dinner went for P 200,000.00 for a total of P 400,000.00!
I loved our table 🙂 They were bidding and bidding 🙂 Happy Birthday to Chef Jay Gamboa who was celebrating that evening and also won in the auction a dinner for two in Beige Alain Ducasse in Tokyo!!
Tristan Choa from afar bidding 🙂
One of the lucky winners of the dinner for 10
and the other! Jean Henri Lhuiller! 🙂
On your way out, you get giveaways from the Tuloy Foundation Culinary Center students
It was delicious 🙂 A nice way to remember the evening
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Heart2Heart not only loves Alain Ducasse for his great contribution to the culinary world but also because he came all the way to the Philippines to give back to society and we are so lucky he chose the Philippines to be one of the beneficiaries, to Tuloy Foundation in particular. When he arrived, he paid a visit to the foundation and they warmly welcomed him to the Tuloy family. It was such a touching event. I am so happy to have witnessed this. God bless Alain Ducasse for his kind and generous heart. I made an amateur video just to put together the photos and the beautiful song number the kids prepared for Chef Alain
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The chapel is so beautiful!! You really have to come over to see it
Alain Ducasse arrives and is welcomed by the children
Thank you to Enderun Colleges for also being a part of this great endeavor. Thank you Jack Tuason, co founder of Enderun Colleges
The building where all the classrooms are. There are 927 kids. There are 10 buildings with 30 kids per building. Each building is self contained. The place is very organized and very clean and orderly
Where all the kids assembled and performed for Alain Ducasse
Presentation of the Chef’s uniform for Chef Alain Ducasse from the Tuloy Foundation Culinary Center
One of the students made a sketch of Chef Alain and gave it to him that day
There are 20 per batch and this is already the 4th batch
Laurent Plantier, CEO of the Alain Ducasse Enterprise
Fr. Rocky Evangelista, founder of Tuloy Foundation. He told me that he acquired the land in 1999 and it took him two years to sean it up since it was a garbage dump. He said that there are three qualifications to be a Tuloy Foundation student – You must be hopelessly poor, You want to have a better life and are willing to obey the rules. There is a Mancom to manage the daily affairs of the foundation and the Board sets the vision. I also met Tony, a generous donor to Tuloy Foundation. He teaches English to the students and he also takes 3 to 4 students to a restaurant of their choice every Sunday so they can also taste and be able to dine out in a real restaurant 🙂
Chef Dimitri Amouroux – Head of Pedagogy, Ducasse Education
Chef Jerome Lacressoniere who prepared the charity dinner
Meal prepared by the students for Chef Alain Ducasse and all of us who were there
The students of the Culinary school do On The Job Training ( OJT ) in some companies and some are hired by them after graduation. One actual example is Village Gourmet. Thank you Noye and Nicole Fandino for sharing these photos at Heart2Heart. They are one of the generous and loyal benefactors of Tuloy and Fr. Rocky and they continuously help Father Rocky in his
10 Tuloy Scholars are starting their culinary training at Ducasse Institute Philippines at Enderun Colleges on Monday, April 7. You can still sponsor a Tuloy scholar by buying raffle tickets: one ticket will sponsor lunch for one week; 5 tickets will buy a complete set of kitchen uniform; and 2 tickets will cover roundtrip transportation cost from Muntinlupa for a week. On top of that, you’ll get a chance to win wonderful prizes! This is your opportunity to help former street children from Tuloy Foundation jumpstart their career in the culinary arts. Click below for a more readable version of the details of the raffle
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