Today’s class with Chef Mike was supposed to be our “graduation”. However, my classmates (was absent due to sore eyes!) took Lesson #11 last week which is Cooking Method 3 instead of Lesson #10 (Asian Cooking 3). We’re not taking the latter mentioned class next week and will push it next, next week instead. Crazy, I know but am pretty stoked that I’m free next Thursday since I’m joining this interesting out of town trip. 
Our school restaurant-slash-classroom
Going back to today’s lesson, we made the set Bunny’s class made three months ago aka. the day I fell in love with snappers and asparagus all over again.
Blah…blah…blah…
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Pasta Dough
Spinach Feta Cheese Ravioli
Jambalaya
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Yellow Rice
Chicken Kabsa
Got a pretty little plate? Use it to mold rice.
Pineapple Fried Rice
Never over decorate and never use inedible garnishing (like the toothpick) for your single servings.
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Late post from last Thursday’s class! 
Fried Egg - Plain/Sunny Side Up/Over Easy
(aka. the most important lesson of the day 
)
Risotto with Mushroom
(raw) Braised Beef Roulades
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Things I learned yesterday:
- How to “sauté cut” chicken. Chef Manoj asked me to cut a chicken apart in front of the class. Not very easy for an ex-vegan.
- Basmati rice (what we used for the first three dishes below) is yummy, delicate, and expensive at Php 120/kg.
- Curry powder has between 8-30 spices.
- Ghee’s smoking point is 230°C.
- Dashi is just tuna flakes and lots of MSG.
- Spicy eggs is actually a Singaporean dish. I can’t believe that its only yesterday that I got to try it.
What I learned today:
- I forgot to take a photo of the Prawn Tempura.
Chicken Biryani
Nasi Goreng
Shanghai Fried Rice
Indonesian BBQ Pork Spareribs
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