Last May 14, I visited the Enderun grounds at the Fort. I have been to Restaurant 101 of Enderun in Ortigas but this was the first time I’m setting foot in their bigger campus. In 2007, Alain Ducasse Formation (ADF) shaped an academic partnership with Enderun Colleges in the Philippines called ADF+Enderun, and it has since grown leaps and bounds to elevate culinary education in the country and in Southeast Asia.
Alain Ducasse, one of the most celebrated of modern French chefs, is one of the rare chefs in the prestigious Michelin Guide’s history to run restaurants carrying three-star ratings in three cities: Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athénée in Paris, and Alain Ducasse at The Dorchester in London. He established ADF in 1999 to encapsulate his culinary methods and to provide training and consultancy services to the world.
At the heart of the ADF+Enderun teaching philosophy is theory, demonstration, and practice. The Enderun Culinary Center, where all culinary classes are held, adheres to this philosophy. Built in collaboration with ADF, it meets the best international standards in culinary teaching facilities. The building houses hot kitchen laboratories, a pastry kitchen laboratory, a preparation kitchen, and a culinary amphitheater. Enderun also offers the smallest workstation-to-student ratio at two students per workstation and eight workstations per laboratory class. This hands-on approach to culinary education ensures that students acquire mastery of the subject from theory to practice.
Carlos was volunteered 🙂
Chef Marc Chalopin thoroughly showed us how to make Bouillabaisse, which is a traditional Provencal fish stew now more known as a seafood soup that is flavored with a variety of herbs and spices. This supposedly started from fishermen who wanted a bowl of food whenever they arrive at the docks.
I was volunteered too. No fair! Thanks to Richard for this photo!
In Marseille, where the dish originated from, the fish broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl. Rouille is a paste or sauce made out of olive oil, garlic, saffron, cayenne pepper and egg yolks.
Chef Marc Chalopin’s Bouillabaisse was probably one of the best tasting seafood soups I have ever tasted in my life. The soup had an elaborate taste but in simplified manner –if that makes any sense. I saw how Chef Marc built up the flavor (painstakingly if I was doing it in my own kitchen) from the fresh fish stock made out of dozens of local fish to the additional ingredients he added layer per layer.
The sheets of flavor are evident in the heartwarming soup. I could finish a tub of Chef’s Bouillabaisse and sit there crying in joy and sipping joy.
Chef Marc Chalopin trains the students in Enderun. The full-time program covers the basics of Culinary Arts in fifteen months, including the opportunity for an internship in France.
The 15-month program opens in June 2011. Enderun, committed to the highest international standards of academic excellence, is partnered with Les Roches International School of Hotel Management in Switzerland and Spain, and with Alain Ducasse Formation in France.
Enderun Colleges
1100 Campus Avenue
McKinley Hill, Fort Bonifacio
Taguig City 1634 Philippines
Telephone: (632) 856 5000
Facsimile: (632) 856 4656
Photo Courtesy:
Richard of www.TalesfromtheTummy.com
Carlos of www.FoodieManila.com
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