It was a gathering of friends in the industry that became an extended classroom for culinary students and a base for establishing and reconnecting partnerships and alliances anchored on shared goals. Welcome to the CCA Business Networking Evening at the CCA Show Kitchen...
CCA Culinary Director Philip John Golding and the Business Development team recently hosted the CCA Business Networking Evening at the CCA Show Kitchen in what could be a scalable template for future collaborative events. The impressive show kitchen is an elegant state-of-the-art space featuring an intimate dining area with its own open kitchen ideal for demos and rows of actual cooking/work stations for a unique private dining experience, pop-ups, collaborations, product launches, brand activations and events. That evening, the space lit up with an engaging exchange of knowledge and ideas among restaurateurs, suppliers, entrepreneurs and industry partners as the CCA Show Kitchen kicked off the first in a series of networking events showcasing its full potential and infinite possibilities...
The extraordinary pool of young culinary talents are what sets the CCA Show Kitchen apart from the usual venues. Under the guidance of CCA Culinary Director Philip John Golding, the potential rising culinary stars are given real world experiences in the massive kitchens while learning insightful and relevant knowledge from guest chefs (for more on the impressive CCA Show Kitchen in BGC, see my previous post Size Matters: Sizing Up The New Test Kitchen At CCA BGC from two years ago).
At the main dining area, both flexibility and versatility remain the key advantages of the CCA Show Kitchen to suit the requirements or theme of any intimate event or gathering comfortably accommodating 20-25 guests.
At the spacious work stations, guests can enjoy a sneak peek behind the complex processes with each dish served. It all adds up to the unique experience at the CCA Show Kitchen. Back inside, the culinary students of CCA Manila prepped the main courses for the evening...
...as Chefs Philip John Golding and Robert Davis unloaded the day's freshest prized catch of premium Irish Gallagher Oysters.
With its aim of sharing and the transfer of knowledge, the CCA Show Kitchen invited acclaimed chef and master oyster shucker Robert Davis for the evening's first course (for more on Chef Robert Davis, see my post The Master Oyster Shucker Reigns At The Glasshouse from 2018).
The owner of Tempus Dining in Novotel Suites Manila Acqua renowned for its classic cuisine including premium oysters, Chef Robert Davis imparts his wealth of experience to CCA students during the CCA Business Evening.
The country's pioneer in culinary education since 1996, CCA Manila remains at the forefront providing relevant programs for its students taking them closer to their professional dreams complementing its curriculum with practical experiences.
After a quick demo, the students take a crack at the Irish Gallagher Oysters under the supervision of Chef Robert Davies...
...with each batch applying the techniques of the master oyster shucker for the evening's first course.
Right off the bat, the CCA Business Networking Evening weaves the shared mission and advocacies of the various F&B sectors represented by different guests at the CCA Show Kitchen...
...as the first course was served.
The succulent Irish Gallagher Oysters were topped with Chef Philip's tart, sour and spicy Pinakurat for that contrasting finish while complementing the sweet briny notes of the premium plump oysters.
The participation of guest chefs remain a vital component in the overall curriculum of CCA Manila and activities like the CCA Business Networking Evening provides additional knowledge and experience for its students.
As more guests arrived that evening, trays of freshly shucked Irish Gallagher Oysters treated guests with indulgent bites.
From the front of house to the kitchen teams, students of CCA Manila showcased their skills at the CCA Manila Business Networking Evening...
...as Spanish wines flowed freely to open up the palate...
...along with exquisite Japanese Sake. But not just any sake, Ralph's Wines and Spirits shared their Tatsuriki Oyster's Friend label for that perfect pairing with the Irish Gallagher Oysters.
Fresh, delicately steamed Irish Gallagher Oysters on fragrant and aromatic lemongrass were also served that evening...
...draping the palate with its clean, fresh and pure briny sweetness. Uncluttered and indulgent flavors opened the evening with exquisite notes lingering long on the palate.
Meanwhile, the pace back in the different work stations of the massive kitchen picks up as the CCA Manila team adds the finishing touches to the savory main courses...
... like the hearty and comforting Osso Buco Ragu Linguine with its bold beefy notes and fork-tender buttery texture...
...and delicate richness of the Braised Chicken Galantine and Mushrooms. The CCA Business Networking Evening is a virtual showcase of culinary education, premium products from the best suppliers and masterful executions of renowned chefs elegantly woven in a seamless tapestry at the CCA Show Kitchen.
The CCA Business Networking Evening was also the stage for the introduction of artisan local products led by Sagada Cellar Door Dry Gin and White Rum from up north with its unique blend of ingredients including two indigenous mountain teas. Meticulously crafted and distilled 6,000 feet above sea level, the Sagada Cellar Door Dry Gin is blended with unique botanicals, lemons, oranges and foraged tea leaves native to the Cordillera region for a distinct yet delicate flavor profile. The Sagada Cellar Door White Rum made with sweet cane nectar and mountain spring water leaves pure and clean yet full-bodied flavors on the palate with each soothing sip.
The CCA Business Networking Evening also presented the artisan sausages and charcuterie selections by PL Aguila. For over forty years, the family-run business has served both the local and international market with its line of sweetened tea and fruit concentrates, syrups and powdered drinks, retail concentrates and ready-to-drink beverages, sausages, smoked ham, bacon, dried meat and cold cuts, canned corned beef and local deli offerings like beef tapa and longganisa.
Chef Philip fired up his table-top grill once more for the various sausage offerings by PL Aguila...
...as tasty bites of charcuterie including Truffle Salami and Pepper Bites by PL Aguila were served.
The impressive range of sausages by PL Aguila include a tempting array of savory links from the Cheese Krainer, Kielbasa, Schublig, Italian Garlic, Chorizo and Hungarian Sausages to Beef Franks, Bratwurst, Frankfurters and Texas Links.
Topped with peppers, the savory bites from PL Aguila were served all evening long...
...offering guests a taste of their bestselling products. And there's more...
...fresh off the pan and grill by Chef Philip and the CCA Manila students. The CCA Show Kitchen offers the perfect venue and stage for a memorable pop-up or culinary collaboration backed by an impressive row of work stations ready for any requirement. The CCA Business Networking Evening is just a preview or glimpse of what can be staged for your next event or pop-up.
The sharing of knowledge, discovering new products and the establishment of connections were celebrated that evening at the CCA Show Kitchen. The space becomes your modern and versatile canvas for any culinary gathering or event. What began with oysters, sausages, wine and sake continued with meaningful conversations, shared goals and strengthening both personal and business ties in the F&B community. Planning your next event or launch? See how the CCA Show Kitchen can transform your plans with with its impressive facilities.
The CCA Manila Show Kitchen 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.
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