University Sends Chef to Zhejiang, China

TA-DA! Chef Abraham and Chef Wang present Baked Mussels with melted cheddar and parmesan cheese, an appetizer prepared by the former.

Chef Suheil Isidro Abraham, faculty at the College of Tourism and Technical Vocational Education (CTVEd), was sent as an exchange professor to Zhejiang Vocational College of Commerce (ZVCC) in Hangzhou City, Zhejiang Province of China, from April 17-24, 2011.

In January last year, ZVCC sent to the University a visiting professor in Mandarin. In exchange, Abraham was sent there as the Chinese school requested for an expert in culinary arts.

Abraham graduated the Professional Culinary and Pastry Arts Program from the Center for Asian Culinary Studies in Manila in 2009.

Chef Suh, as the Chinese called Abraham, began his lectures and demonstrations on April 19 and finished them on April 22. He taught the following three topics: western cuisine, baking and pastry production, and the art of plating and garnishing.

For western cuisine, Chef Suh cooked King prawns thermidor in a bed of garlic mush with vinaigretted micro greens and candied ginger on top and Seafood tomato risotto with stuffed and grilled squid.

For baking and pastry production, he baked Super moist chocolate chip cookies and Chef Suh’s cashew and walnut san rival cake.

And in teaching the art of plating and garnishing, he came up with Two way Iberian chicken with red wine reduction sauce on a bed of fresh vegetables and Seafood puttanesca with baked mussels.

“I handled Mr. Hu’s and Ms. Wang’s classes that were very much eager to learn from me. The Cuisine Department’s dean, instructors and in house chefs observed the way I delivered my lectures and cooking demonstrations,” said Chef Suh.

According to Chef Suh, he allowed the students to interact with him while he was doing the cooking demonstrations.

 Chef Suh and ZVCC’s Dean of Cuisine

“The dean, teachers, and in house chefs of the Cuisine Department were amazed with the manner that I prepared and cooked the dishes which were totally different from Chinese cooking and baking that they are accustomed to. All the recipes that I prepared and baked were all a hit. They, including the students, enjoyed the recipes to the last bone especially the cake which was very difficult and tricky to make. Thanks God, my four-day lecture was a success.”

CTVEd Dean Eliseo Manauis said that USL shall continue sending exchange professors in ZVCC. He further said that the plan to send on-the-job hotel and restaurant students in ZVCC is under way.