Inspired Flavors by Lasa Supper Club and Infinite Possibilities to Start Your Culinary Journey at CCA Manila's New Home in BGC

An intimate and elegant one-time pop-up showcasing the lavish cuisine by CCA Manila alumnus Chef Joaquin Rivilla Carsi Cruz of Lasa Supper Club presents infinite possibilities for the impressive grand kitchen. And the start of your own culinary journey at CCA Manila's new BGC campus... 

The country's top culinary school brings world class education to the premiere business and lifestyle district at the new home of CCA Manila in Bonifacio Global City. The new location marks yet another milestone in the pioneering institution's continuing and evolving story as the gateway to countless culinary dreams of aspiring chefs and future F&B professionals. The new campus boasts of a well-appointed Grand Kitchen Laboratory, the largest of its kind in the country as well as a modern Kitchen Studio ideal for product demonstrations, private dinners and industry events. That day, a pop-up by Lasa Supper Club helmed by young chef and CCA Manila alumnus Joaquin Rivilla Carsi Cruz revealed flavorful possibilities for creative collaborations at the new campus. Read on for a tasty peek...

Location is everything, and CCA Manila is right where it should be in one of the country's prestigious business addresses. Located within the sprawling University Parkway area of BGC, CCA Manila's new home is situated inside the academic enclave of the University of the Philippines campus for professional studies. This places CCA Manila in the center of it all at BGC's vibrant commercial, entertainment and business districts. "Since this area is also within the University Parkway where international schools are located, our students will have easy and safe access to top destinations such as restaurants, malls, parks, offices and residential buildings," explained Badjie Trinidad, President of CCA Manila. 

That day, the dining area at CCA Manila's modern and elegant Kitchen Studio revealed just one of many exciting possibilities for a unique and intimate dining experience with a taste of Lasa Supper Club by Chef Joaquin Rivilla Carsi Cruz.

Meanwhile, Disciples of Escoffier founding chairman and CCA Manila Culinary Director Philip John Golding toured guests around the impressive Grand Kitchen Laboratory outfitted with 45 individual cooking stations. That means each student has a dedicated space for a thorough and immersive hands-on learning experience. CCA Manila is known for its hands-on approach enabling students to explore their culinary creativity while mastering essential techniques and instilling kitchen independence.

Staying in step with the times and latest technological trends in the culinary industry, the Grand Kitchen Laboratory is outfitted with the latest state-of-the-art equipment like the Rational iCombi Pro, induction hobs, griddles and ovens, sous vide machines and even smoke guns. Each student enjoys access to all these modern tools to complete the learning process in a real world setting.

The Grand Kitchen's arsenal is made possible by collaborations with esteemed industry partners like Rational, Modello Kitchen, Breville, Catering Depot, Blizzard, SMEG, Nacionale Bladeworks and ChefWorks (for more on the Grand Kitchen at CCA Manila, see my previous post Size Matters: Sizing Up The New Test Kitchen at CCA Manila BGC).

And CCA Manila's grand kitchen becomes the stage for Chef Joaquin Rivilla Carsi Cruz of Lasa Supper Club for a lavish feast at the Kitchen Studio.

Chef Philip John Golding and a select group of CCA Manila students assisted the team of Chef Joaquin Rivilla Carsi Cruz in preparing an exquisite and elegant lunch at the Kitchen Studio. Students gain much needed experience in completing their journey through pop-ups like this, learning and sharpening their skills in the Grand Kitchen of CCA Manila.

CCA Manila offers a wide array of comprehensive courses catering to culinary enthusiasts of all levels and dreamers who wish to enter the world of F&B. At the core of CCA Manila's curriculum is the flagship program, the Diploma in Culinary Arts and Technology Management accredited by the American Culinary Federation Education Foundation (ACFEF). The two-year program provides a comprehensive and holistic understanding of culinary techniques, kitchen management and the art of gastronomy to equip students with the skills, creativity and leadership for a successful entry to the culinary world. "CCA Manila is a pioneer in introducing programs that build a strong foundation for future chefs. We are proud of our graduates who are now food entrepreneurs, restaurateurs, and heads of kitchens of top hotels, cruise ships and commissaries," shared Badjie Trinidad. "CCA Manila graduates have truly conquered the world one kitchen at a time."

CCA Manila also offers Fundamentals in Filipino Cuisine which bridges tradition and innovation, allowing creativity in reinventing and redefining classic dishes while honoring authentic flavors. "CCA Manila is a champion of Filipino cuisine, as shown how we have continuously promoted Filipino ingredients and techniques, and proved that our chefs can be at par with the very best in the world," added Badjie Trinidad.

Other courses offered by CCA Manila include short courses with intensive workshops on baking, pastry arts, international cuisine, wine and beverage, digital marketing and food entrepreneurship. The courses are perfect for aspiring chefs with day jobs, with most classes scheduled on weekends. Then, there's the Professional Chef Course, a six-month self-paced program in partnership with Rouxbe, the world's largest online culinary school. The comprehensive course provides certification and internship opportunities. Thinking of a culinary career? Take the first step by picking your course at CCA Manila. 

Beyond the curriculum, CCA Manila's commitment to culinary excellence is reflected in its many collaborations and role as culinary consultant in the industry. The recent partnerships with the Department of Agriculture-Philippine Rice Research Institute (DA-PhilRice) and International Rice Research Institute (IRRI) to develop recipes using Malusog Rice positions CCA Manila at the forefront of the local culinary scene with a wider and expanded role. Recent industry demands have also opened up more collabs as CCA Manila takes the lead in developing customized training programs such as Plant Forward Cuisine Courses for Guang Ming College and Seed-to-Plate Courses with Urban Farmers PH in BGC. As CCA Manila marks another milestone with its upcoming 27th anniversary, the pioneering institution solidifies its position as the leader in culinary education while adapting to emerging trends yet preserving timeless traditions. The new CCA Manila campus in BGC is a bold statement in itself, aligned with its original vision as the premiere culinary institution in the country.

The Kitchen Studio at CCA Manila is now ready for the sumptuous 4-course feast of Lasa Supper Supper Club by Chef Joaquin Rivilla Carsi Cruz with desserts by chef consultant and CCA Manila alumnus Sonny Mariano and chef instructor Anne Atanacio.

Inside the Grand Kitchen, the team of Chef Joaquin Rivilla Carsi Cruz alongside CCA Manila students prepare the different components of the savory courses. The sheer size of the Grand Kitchen at CCA Manila with its 45 individual cooking stations provides more than enough space needed with so much room to spare. Located right beside the Kitchen Studio separated by glass doors, guests and diners are given an insightful glimpse at the magic behind the dishes prepared at the Grand Kitchen.

An alumnus of CCA Manila, Chef Joaquin Rivilla Carsi Cruz is an emerging culinary star on the rise. The success of his private dining concept, Lasa Supper Club, is driven by his unique and innovative play on flavors matched by impeccable and masterfully executed techniques. 

I first met the young chef at the 2021 Bord Bia Irish Food Board East Meets West Culinary Competition where his dish, "Pares sa Gubat" with its inventive spin on a local staple with fork-tender short ribs, mushrooms, sweet garlic adlai rice, edible flowers and mango chili fluid gel earned the top prize (see more on my post, And Your 2021 Bord Bia Irish Food Board East Meets West Culinary Competition Winner Is...). I knew then this was just the beginning of a successful journey for the young chef...

From initial prep to final plating, Chef Joaquin spins his story inspired by local flavors reinterpreted in his own creative and flavorful expressions...

...starting with his trio of tasty savory Snacks of Sinuglaw, Longganisa Pani Puri and Tinapie Tee for the first course of the Lasa Supper Club experience at the Kitchen Studio of CCA Manila.

Fresh flavors and contrasting textures tease the palate with Chef Joaquin's playfully inventive take on the classic Sinuglaw with smoked tanigue, green mango and shredded coconut dressed with lacto mushroom vinaigrette and layered with smoked bone marrow emulsion on a crisp lumpia tartlet for a flavorful burst of rich, clean and delicately balanced notes.

The Longganisa Pani Puri with savory longganisa hubad drizzled with Yakult kinilaw vinaigrette and topped with sitsaro masala in a crisp pani puri crosses culinary borders in an elegantly seamless blend of flavors.

The Tinapie Tee delivers a mildly sweet and briny play on flavors with a deep finish from the crisp squid ink okoy pie tee followed by the rich silky smoothness of the tinapa mousse and sharp notes from the lime and ginger gel. 

The bold blend of local notes and culinary techniques from global cuisine takes your palate on a unique journey of new, unexpected and a refreshed rediscovery of familiar flavors. And that's just the first course...

 

For the second course, Chef Joaquin served his own elevated version of the hearty and comforting Suam na Mais with sweet corn, fennel and lemongrass bisque topped with ensaladang mais, bagoong vinaigrette, etag lardons, succulent poached clams, clam and coconut gel and crowned by a crisp chlorophyll tuille served with toasted brioche.

As the broth is poured, the sweet and fragrant aroma of the classic local corn soup triggers your appetite with a nostalgic hint taking you back to fond childhood summers. That first soothing sip warms the palate while the next brings a complex yet pleasantly unexpected weave of contrasting notes from the different components of the intricate dish. The tart sweetness of the ensaladang mais, the sharp hints of the bagoong vinaigrette, the unctuous richness of the etag lardon and the briny sweetness of the poached clams along with the clam and coconut gel come together perfectly finished by the delicate crispness of the chlorophyll tuille and luscious creaminess of the corn, fennel and lemongrass bisque. 

The arrival of the third course is announced by the side dish of Mushroom Fried Rice topped with Black Truffle Sabayon held at 50°C...

...paired with Pares reimagined by Chef Joaquin. Imagine fork-tender 48 hour Beef Short Ribs slathered with savory Pares jus served with Taosi Glazed King Oyster Mushroom crusted in Sesame Seeds with sides of Burong Kabute Ketchup and Chili Garlic Puree. The Mushroom Fried Rice with Black Truffle Sabayon completes the transformation of the traditional pares.

Each intricate and complex savory course comes together with masterful execution of tedious and delicate culinary techniques for a fresh, bold reinterpretation and new flavor experiences of familiar local classics.

For dessert, chef consultant and CCA Manila alumnus Chef Sonny Mariano served his indulgent Mazapan de Pili and Guinataang Halo-Halo baked creations for a fitting finale to a lavish feast at the Kitchen Studio of CCA Manila.

The Mazapan de Pili with Pili Butter, Batangas Chocolate Stracciatella and Salted Dulce de Leche on Pinipig Crust just melts on the palate releasing a lingering richness capped by the crisp crust while the Guinataang Halo-Halo has all the flavors of the classic shaved ice dessert, reinvented with Coconut Tres Leches, Langka Namelaka, Bilo Bilo and Sago, Purple Potato Mousse and Banana Chips for a refreshingly new and decadent take on the popular local treat. 

Equally inventive as the savory courses from Lasa Supper Club, Chef Sonny Mariano presents his own creative twist to local flavors with his baked creations. 

But the lavish feast isn't over. Chef instructor and CCA Manila alumnus Chef Anne Atanacio presents a demo on Churros served with Latik Sauce instead of the traditional thick Spanish style chocolate. The distinct nutty sweetness of the latik sauce pairs well with the choux pastry for another uniquely local spin. The cooking demo presents yet another feature of the Kitchen Studio, making it the ideal venue for special gatherings or culinary themed trade launches and events (for more information on the Grand Kitchen and Kitchen Studio at CCA Manila BGC, check the contact details below for inquiries).

CCA Manila's new home in BGC marks another chapter in the pioneering institution's own journey of culinary excellence. And if you're thinking of embarking on your own journey to pursue your culinary dreams, take the first step at CCA Manila's new campus in BGC...

CCA Manila is located at the University of the Philippines Campus in BGC, Taguig City, 1630, Metro Manila. You can visit their website and FB Page at https://cca-manila.edu.ph/ and https://www.facebook.com/ccamanila/ for more information and updates or call 0960 244 7697 for inquiries.

For more on Lasa Supper Club, visit their IG Feed at https://www.instagram.com/lasasupperclub/ for more information.

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