An evening of
superb cuisine

We always get a thrill every time we are invited to an affair of the Institute of Culinary Arts, De La Salle. It is a particular source of joy for me as I was there when USLS launched its ICA School a few years ago and it was just a gleam in the mind’s eye of Chef Richard Ynayan, ICA Director. Little did we know then that in just a few short years, the school would grow by leaps and bounds and is now considered one of the best training grounds for culinary arts in Western Visayas.

And so, we again hied off for the reception rites of Batch 8, held recently at Santuario DeLaSalle. The place was elegantly set for fine dining with tables gleaming with crystal glasses, fine china and polished silverware. Dr. Marissa Quezon gave the welcome address, while Chef Richard Ynayan delivered his remarks of circumstance. A most interesting inspirational message was given by Chef Joanne Limoanco-Gendrano, Executive Chef, Philippines and Regional Chef SEA Unilever Food Solutions.

She candidly described the ‘terrifying’ world of the culinary industry, where passion is the key word. I’m sure her message gave a deeper meaning to the word Chef for the new graduates. The Awarding Rites was headed by Br. Raymundo Suplido, USLS President and Chancellor, assisted by Chefs Richard Ynayan and Fredric Hojilla. A special citation was given to Chef Robert Harland, former ICA student, for winning a silver medal in the

2012 World Marmalade Championships.

As expected, dinner was a fantastic treat of superb cuisine expertly prepared by the graduates of Batch 8: Liver Pate, ICA special Pancit Molo, Shepherd’s Pie, “On the occasion of Queen Elizabeth 11 and USLS Diamond Jubilee”. Ragu Bolognese, Roasted Herbed Chicken, Christmas Embutido and so many more scrumptious dishes, complemented by excellent red wine. What a lovely evening it was enjoying good food, robust wine and divine company.*