TO GYM OR NOT TO GYM... THAT IS THE QUESTION.

Me and my gym mate/good friend, John

It's back to the gym for me again... and I'm really hoping that this time I will stick to it and have the drive and passion for fitness just like I had three years ago. It's been almost three months since my last work out and, needless to say, I felt very sluggish and lethargic for the past weeks. I remember I felt the same way before I got interested in fitness. Of course, I wanted to look fit, cut and lean but that was only secondary to warding off the stress and heavy vibes that I had back then. Recently, I have been feeling the same negative stuff again so I decided to hit the gym and sweat all the stress away. And it worked... it always does.
I just have to fight off laziness every time I am about to prepare to go to the gym. That part is crucial. Especially the time I get home after work... arghh!! There is always this big debate in my head whether I should go to the gym or not. Last Tuesday afternoon, no car was available in our garage so I had to ride a tricycle to the gym, which actually turned out to be a good thing because mid-way through my ride I was contemplating on asking the tricycle driver to drive me back to the house. Had I been driving a car I would have easily made a u-turn and went back home. My better judgment prevailed. I did my work out and I felt great thereafter.
I worked out twice this week. Hopefully, this first week of February will be the start of a regular, consistent and productive exercise regimen.

For Those Who Are Still In Doubt... HAH!

I have often been asked if I really do make the cakes and pastries posted on this blog. Well, I cannot lie. Most of the work was done by Chef Ernie. We learn from him and we try as much as we can to hopefully do it on our own. He is a master pastry chef after all, so whatever we do will always pale in comparison with his creations. But of course, we do our share of work. There are still some people though who question our skill... especially mine. There was even one relative who accused me of grabbing pictures from the net and posting them on this blog site as my own. What the f@# ?! Why would I even do that?! Ah, men of little faith. Anyway, the content of this blog will prove once and for all that I actually do my part in my pastry class.

************

We had our practical exams last Saturday. I came in quite secure because I knew I was part of JB's (already an experienced baker) group. It turned out that we had to make new groupings because a lot of my classmates were late and we had to start right away. JB was one of those who were still not around. I was paired with Francis, who had risen from the dead after a long period of absence. Needless to say, my mind was in panic mode. The pastry and cake assigned to us were Apple Strudel Filling and Black Forrest... I was ready to meet my Creator.
Thankfully, with the help of Kitty (Chef's assistant), JB (who later came in) and Francis (for his misplaced confidence and cheerful disposition), we were able to pull it off.

I WORK, YOU SEE...

Chopping apples for the apple strudel filling. This is for another group who were doing the most difficult dough to make (really thankful I was not part of their group...hehehe)



Preparing and mixing the cherry, cinnamon and kirsch for cake filling.



Layering the cake with icing after each piece of chocolate sponge cake.


Decorating the cake with icing, chocolate shavings and stemmed cherries.




VOILA!... The finished product!

BLACK FORREST CAKE

Here are some of the sweet treats the other groups made:

BLUEBERRY CHEESECAKE

CHOCOLATE CAKE

CHOCOLATE CUPCAKES

Fundamentals in Culinary Arts Batch 26

FPA 26 with Chef Ernie Babaran

PIPING and BORDERLINES

Piping and Borderlines was the topic of last week's session. Needless to say, our artistic side was put to the test. Piping designs for cakes and plated desserts were demonstrated by Chef Ernie and, of course, we were given the task to make our own designs.

This was Chef Ernie's sample of piping for cake.


This was mine.... needs work... badly!

AND NOW, THE SWEET TREATS...

FLOURLESS CHOCOLATE CAKE

CREME CARAMEL

CHEESE CAKE

CHOCOLATE CUPCAKES

VANILLA CUPCAKES

MY OWN CREATIONS. HAH!

During the holidays, I had the chance to execute the pastry skills that I have learned from ISCAHM (Naks!). There were two things that were crucial for me to ensure the success of my creations. First, "BABY STEPS". Although I really wanted to WOW everybody with my sweet treats, I really don't want to be overly-ambitious because it might end up in a confectioner's tragedy. Besides, the prices of the ingredients and equipments were no joke so I really had to plan and budget everything. Second, QUALITY. I wanted to come up with products that were really good and I can be proud of. So on Christmas day, I made my very first batch of Creme Brulee. And on New Year's Day, I had a pastry buffet table filled with different pastries. I am really grateful for the help extended to me by my classmates from ISCAHM, namely: Jason, Pia, Jecca & Tracy and former chef assistant, Ben. I constantly texted them for various info and techniques. Thanks guys!

For Christmas Day...

CREME BRULEE

For New Year's Day...

SWEDISH HEIRLOOM COOKIES

MACAROON POLKA DOTS

NO-BAKE PEANUT BARS

SWEET PASTRY POCKETS

CHOCOLATE HEARTS

Three hours later, they were all wiped out!

CDSL Reunion... Fun Day with Old Friends

Last December 29, 2008, my former colleagues (and still good friends) from Colegio de San Lorenzo met at Trellis for a mini-reunion. We grabbed the chance to catch up with each other, especially with the presence of our principal/second mom/confidante, Mrs. Dory Francisco, and the eternally funny and the original "Maalindog", Ferdie Cruz, who flew home from China for the holidays. The original plan was a simple lunch/get-together. Well, it turned out that we missed one anothers' company so much that the reunion was extended up to dinner... spanning three different locations. Lunch at Trellis Kalayaan Avenue (for nostalgia and for the best Sisig in the world); snack at Go Nuts Donuts Gateway (we were craving for inexpensive coffee) and dinner at King Bee Chinese Resto in Marikina (no pics available... the food was really okay that nobody bothered to bring out their cameras).

TRELLIS, Kalayaan Avenue

Carl, Ferdie Jig, Mrs. F., Inas, Sandy, Jepoy and Me

GO-NUTS DONUTS, Gateway

Carl, Me, Jepoy, Ferdie, Jig, Inas and Sandy

COLD and LATE... make that super late!

All I could remember right now is that the lesson was all about COLD DESSERTS. The names of a few of these sweet treats escape me at the moment (ni hindi ko nga maalala pic na ito with Zoilo... somebody needs a haircut...hehehe). Anyway, enjoy!

Photos courtesy of Jecca

CREME BRULEE

I can't remeber this cake... it had strawberries though..



CHOCOLATE MOUSSE



BAKED ALASKA (a pyromaniac's fave)