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Well known Chef Fernando “Fern” Aracama recalls fond memories of Christmas past in his cooking class at The Maya Kitchen on November 23, Saturday from 9am–1pm.

A very young boy walking home from midnight mass with his family is something Chef Fern remembers to this day. He took inspiration from the traditional Media Noche meal that awaited them but this time he shares recipes of dishes that are not the usual but delightful nonetheless.

To warm you up is Patatas Riojana, a very simple yet hearty and delicious potato and chorizo soup Chef Fern revisited on his recent trip to Spain.

To fill you up is Grilled Ensaimada Media Noche style. Hot and crusty butter grilled ensaimada stuffed with Chinese ham and queso de bola.

Insalata Uvato goes with the Grilled Ensaimada. This is his signature salad with honey balsamico vinaigrette, toasted pine nuts, green and red grapes and kesong puti. Malunggay and Mozzarella dip is nutritious greens in a creamy, cheesy brûleé best served with crispy crostini. This is a signature appetizer in Aracama Filipino Cuisine, one of Chef Fern’s restaurants.

And because it is Christmas there has to be Bunuelos and Warm Chocolate Dip. These are the recipes of Chef Fern’s dear Abuelita of deep fried choux pastries served with a thick and smooth milk chocolate dip.

Chef Fern hails from Bacolod and is a graduate of the University of the Philippines with a degree in Hotel and Restaurant Administration. He took further studies at The New England Culinary Institute in Montpelier, Vermont USA and was a 2003 Cochran Fellowship Program Awardee at the Hilton College, University Of Houston, Texas, USA.

Chef Fern has a long list of bars and restaurants to his name like Aracama Filipino Cuisine, Opus, Republiq & Café Republiq, MYTHAI Kitchen, Lucky Niku Café, The ChopHouse, The Tides Hotel Boracay as well as previous spots Restaurant UVA, Encore/Embassy & Member’s Only and CANTEEN simple+good food. He is also active in World Association of Chef Societies (WACS), Les Toques Blances Philippines, Council of Chefs, United States of America’s Department of Agriculture and is a Chef Consultant with Philippine Airlines.

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COn September 28, Saturday, 9am–1pm, Chef Robby Goco, the man behind the Cyma Greek Taverna restaurant chain will again launch a new dining concept as he visits The Maya Kitchen for a cooking demonstration.

Chef Robby will share dishes inspired by Green Pastures, his latest restaurant that features a unique farm to table cuisine featuring dishes that are created from all organic, local, original, with no antibiotics, vine ripened, unprocessed whole ingredients.

The philosophy behind Green Pastures is to have the taste of the food as the main focus. It is to offer food the way it is supposed to be.

The food is not your usual bland, lackluster organic kitchen offerings but rather food of exceptional taste presented in the most creative ways. It is like gourmet organic with the restaurant offering duck, roast beef, chicken cooked slow for as long as six hours. The chef uses lardon and has rillette on his menu. He pulls his own cheese and what he cannot produce on his own, he sources from reliable suppliers.

Chef Robby is a graduate of the California Culinary Academy. He owns and operates a total of eight Cyma Greek Taverna restaurants in Greenbelt 2, Shangri-la Plaza Mall, Trinoma, Eastwood Mall, Robinsons Place Ermita, Robinsons Magnolia, Ayala Mall Cebu and D-Mall Boracay. His latest venture, Green Pastures is on Level 4, East Wing, Shangri–la Plaza Mall.

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