I am starving. Right now, here. In Enderun, after almost 1.5 hours of Chef Marc Chalopin’s culinary exhibition, the scent of his cooking wafts up to us 6 rows away. His bouillabaisse has a delicious orange-lemon aroma. His sliced baguettes further makes my tummy grumble with that garlic. His provencal sauce looks so good and if Abet’s reaction was any indication, also something to look forward to.
We learned some culinary techniques:
1. Slicing into the squid at 45 degree angles so you could roll it into a nice ‘bangle’ when frying it.
2. The best olive oil can be bought at Bacchus in Rockwell.
3. Soup stock has 1001 uses.
4. It takes 10000 flowers to come up with 1 kilo of Safron.
5. The technique of tying food up has a name: puppe which means doll. Spelling tbd.
My tummy is grumbling and we’re in the mood for French Cuisine. Food is served. :)
Alain Ducasse Formation handpicked French Chef Marc Chalopin as the ADF+Enderun executive chef, to maintain the standards of Alain Ducasse and ensure that his philosophy, culinary principles and techniques are properly transmitted to students. Before joining Enderun, he has had 25 years of kitchen and teaching experience. He worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon first and then with Alain Ducasse at the 59 Poincaré of Le Relais du Parc. He worked again for three years with Joel Robuchon and six years with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually. He also worked with Alan Reix at the Eiffel Tower restaurant Le Jules Verne in Paris. After many years of experience in the restaurants, he decided to transmit his know-how joining Le Cordon Bleu in Paris, and then as its opening executive chef in Seoul, South Korea. Chef Chalopin joined Alain Ducasse Formation and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials, and equipment available.