Take a sneak peek into Global Academy’s Science Department, the Epicurean Lab.


Learn more about the Epicurean Lab here.

Just Another Photoshoot

We had another photoshoot yesterday in Global Makati. I can’t tell you just yet what the shoot was for but it’s for something new and exciting next year.

We had so much fun again in this shoot and I want to thank everyone who helped us make this possible–Chef Rob and his team from The Goose Station & The Epicurean Lab, Bambi Navarro, our make-up artist, Chef Mike, Chef Martha and the Alchemist team. 

Preparing what we’ll need for the shoot

Chef Rob and his toy (liquid nitrogen)

Chef Rob and his toy (liquid nitrogen)

This is our science lab in Global Academy

Ice Cream in a minute using liquid nitrogen–how cool is that?!

Chef Mike’s turn

No more salad plating for Chef Mike ;p

She’s back with a vengeance!

We missed you Chef Martha
Playing with his toy again

This pose was for me :p

Cake Decorating timeBambi with his creation (thanks to Chef Martha)Group shoot with Global Academy people plus Phoenix Group shoot with Global Academy people plus Phoenix Others start to join in!Wait for it….Wait for it….Here we go with the whole team!Pure wackiness and happiness!

Source: http://ablinglobalacademy.wordpress.com/

Source: ablinglobalacademy.wordpress.com

Different Korean dishes prepared by Epicurean Lab’s Asian 1 (Singaporean, Thai, Korean and Japanese Cuisines) students. 
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Different Korean dishes prepared by Epicurean Lab’s Asian 1 (Singaporean, Thai, Korean and Japanese Cuisines) students. 

hellochello: THIS IS NOT CAVIAR. This is fruit juice. (: I love molecular gastronomy and I hope that I, one day, have all of the chemicals and tools needed to do simple things like this, and also more complicated things I have seen on television. Who wouldn’t want to explore and experiment with “fruit juices” like this?  Good thing this can be done in the Epicurean Lab. 
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hellochello:

THIS IS NOT CAVIAR.

This is fruit juice. (: I love molecular gastronomy and I hope that I, one day, have all of the chemicals and tools needed to do simple things like this, and also more complicated things I have seen on television.

Who wouldn’t want to explore and experiment with “fruit juices” like this? 

Good thing this can be done in the Epicurean Lab. 

(via lechatelier)

Source: Flickr / mylastbite

Braised Beef Short Ribs made by one of our Kitchen 101 students.
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Braised Beef Short Ribs made by one of our Kitchen 101 students.

In 4 days, experience Asia. Learn and indulge in the famous cuisines of the following regions: Singapore Thailand Korea Japan
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In 4 days, experience Asia. Learn and indulge in the famous cuisines of the following regions:

Singapore

Thailand

Korea

Japan


Beet root sous vide temperature at 85°c with goat cheese truffle crumble and crispy parsley. From Chef Ryan Clift’s Modern Gastronomy Classes
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Beet root sous vide temperature at 85°c with goat cheese truffle crumble and crispy parsley.

From Chef Ryan Clift’s Modern Gastronomy Classes

Chef Ryan Clift working with liquid nitrogen frozen raspberry crumbs.
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Chef Ryan Clift working with liquid nitrogen frozen raspberry crumbs.

Chef Ryan Clift of the Tippling Club working at the Epicurean Lab.
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Chef Ryan Clift of the Tippling Club working at the Epicurean Lab.

Last May 26-28, 2011, Chef Ryan Clift held “molecular gastronomy” classes in Global Academy’s Epicurean Lab. Let the Epicurean Lab introduce you to Chef Ryan Clift of the Tippling Club. Ryan is the co-founder and Chef at Tippling Club who, over the course of his 20-year career, worked with some of the best culinary brains, including Marco Pierre White, Peter Gordon, Emmanuel Renaut and Raymond Capaldi. In 1999, Ryan moved to Australia and became Head Chef of Vue de Monde with Shannon Bennett, winning three hats in ‘The Age Good Food Guide’. It was in Melbourne where Ryan met Matthew Bax, his current partner, they became close friends, sharing an interest in all things epicurean they revolutionized the dining experience by pairing designer cocktails with each course. In 2008, they joined forces with businesswoman Cynthia Chua, and together established Tippling Club in Singapore, which is currently ranked #15 in Asia’s Miele Guide. Notably, Chef Ryan was also one of the youngest presenters in the 2011 Madrid Fusion, a festival frequented by Ferran Adria, whom many consider the pioneer of this style of cooking. Another remarkable outcome of the event are the students. Many of the country’s top chefs, caterers and restaurateurs have closed out enrollment for the Sous Vide & Avante Garde Cooking Class. The Epicurean Lab Team hope that the country’s younger chefs will follow suit and take interest with the same vigor and excitement as the country’s more established professionals when it comes to progressive haute cuisine. Following Chef Ryan Clift’s class, the Epicurean Lab will have several courses available throughout the year that carry the same theme of modern, progressive cooking for new and veteran culinary professionals. For more information on these classes you may call 519-7199 or 623-5304 or visit Global Academy Makati at 118 Jupiter St, Bgy. Bel-Air.  You may also check www.epicureanlab.com Source: Epicurean Lab’s PR for Chef Ryan Clift
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Last May 26-28, 2011, Chef Ryan Clift held “molecular gastronomy” classes in Global Academy’s Epicurean Lab.

Let the Epicurean Lab introduce you to Chef Ryan Clift of the Tippling Club.

Ryan is the co-founder and Chef at Tippling Club who, over the course of his 20-year career, worked with some of the best culinary brains, including Marco Pierre White, Peter Gordon, Emmanuel Renaut and Raymond Capaldi. In 1999, Ryan moved to Australia and became Head Chef of Vue de Monde with Shannon Bennett, winning three hats in ‘The Age Good Food Guide’. It was in Melbourne where Ryan met Matthew Bax, his current partner, they became close friends, sharing an interest in all things epicurean they revolutionized the dining experience by pairing designer cocktails with each course. In 2008, they joined forces with businesswoman Cynthia Chua, and together established Tippling Club in Singapore, which is currently ranked #15 in Asia’s Miele Guide. Notably, Chef Ryan was also one of the youngest presenters in the 2011 Madrid Fusion, a festival frequented by Ferran Adria, whom many consider the pioneer of this style of cooking.

Another remarkable outcome of the event are the students. Many of the country’s top chefs, caterers and restaurateurs have closed out enrollment for the Sous Vide & Avante Garde Cooking Class. The Epicurean Lab Team hope that the country’s younger chefs will follow suit and take interest with the same vigor and excitement as the country’s more established professionals when it comes to progressive haute cuisine.

Following Chef Ryan Clift’s class, the Epicurean Lab will have several courses available throughout the year that carry the same theme of modern, progressive cooking for new and veteran culinary professionals. For more information on these classes you may call 519-7199 or 623-5304 or visit Global Academy Makati at 118 Jupiter St, Bgy. Bel-Air.  You may also check www.epicureanlab.com

Source: Epicurean Lab’s PR for Chef Ryan Clift