Enderun Colleges offers full degree and non-degree courses in the fields of international hospitality management, business administration and entrepreneurship. In addition to this, they offer short courses and certificate programs on various international culinary training under Enderun Extension. Basically these are for hobbyists or people who want to further their culinary know-how. The courses and programs in Enderun are in partnership with Les Roches International School of Hotel Management in Switzerland and Spain, and with Alain Ducasse Formation in France.
101, Enderun's application restaurant, has a Parisian bistro setting. Culinary students would have a weekly immersion here to get a feel of how to operate a restaurant, from preparing food in the kitchen to managing the front of the house.
menu consists of starters, salads and soup, fish and seafood, meat and poultry, side dishes, desserts and wines. This casual yet elegant bistro is also available for private dining and banquets.
Generously, Enderun, in collaboration with Nuffnang Philippines, has invited us to witness a culinary demonstration by Chef Marc Chalopin, the executive chef for ADF+Enderun.
I've actually never attended a bloggers' event prior to this one. Not one to be overly gregarious, plus lack of schedule availability or perhaps laziness(?), not to mention contributing to a flood of similar blog posts across the blogging community, have always been hindrances to accepting such invitations. After giving it some thought, I figured it would be a shame to pass up an opportunity to witness a cooking demo from a chef who has worked under the likes of Joël Robuchon and Alain Ducasse.
The cooking demo was held at the Culinary Amphitheater. After a short video intoduction about Enderun, Chef Marc Chalopin proceeded to show us how to prepare two gustatory masterpieces, the Shrimp Tartar Burgers and the Chocolat Liégeois. You can click on both links for the recipes. Chef Marc was quite the showman, injecting hilarious and witty remarks here and there. One thing I noticed though was his propensity for cleanliness. It was a habit of his to wash the cooking tools and utensils after every use. One minute he'd be scraping chocolate residue in a bowl or tasting the tartar sauce, then he would be stooping over the kitchen sink rinsing the spatula or spoon with his back turned to us, the next. Oh, and the towels, he's got loads of them for wiping his hands and cleaning the stainless steel work table every now and then.
Shrimp Tartar Burgers!
Chocolat Liégeois! Bon Appétit!
For those interested, Enderun Extension is offering a 15-month Certificate in Culinary Arts program and a 3-month Pastry Arts Certificate program. Just click the links below to view the press releases and brochures.
ADF+Enderun's Fifteen-month Program Press Release
ADF+Enderun's Intensive 15-month Certificate in Culinary Arts Program Brochure
Enderun's Three-month Pastry Arts Certificate Press Release
Enderun's 3-month Pastry Arts Certificate Flyer
Reviews of the food prepared by Chef Marc Chalopin plus the other dishes served after the demonstration on my next post!