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Decoding the art & science of the food we eat
Traditional Filipino and authentic Asian cuisines.
MENUS- à la carte, semi à la carte, or prix fixe.
ServSafe. Every person. Every meal. Every day.
Recipe management software for increased sales and reduced operating costs.
Classic international cuisines with a modern flair.
“Join me on an epicurian journey of discovery and exploration of culinary artistry, the quest for answers about cooking mysteries that have already proved so captivating to many” – Chef Allan
Understanding Leonardo Da Vinci’s powerful insight into food and cooking
As the subtitle suggests, it is a quest for answers, a further exploration of varied culinary themes the world over. And, like da Vinci’s observations, this blog itself is a mere beginning, for the topic of discussion in the coming posts can launch a lifelong journey of discovery and representation of culinary artistry.- Chef Allan
, da Vinci made intriguing observations on issues about food and cooking. Most notable, are da Vinci’s seven spiritual principles, which reveal a powerful insight into food, its preparation and how it affects ones general wellness and spirituality. Leonardo’s spiritual secrets serve as a compelling, and inspiring reminders of a powerful, universal wisdom guiding us to live and eat in a way that reflects our highest ideals.Author Info
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Intensive 16-hour(2-day) ServSafe training & certification exam
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Classic French, Asian, Chinese, Filipino, Medditeranean, etc.
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Halal, Jewish, Christian, Kosher, Buddhist, Hinduism, others
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Aged & elderly, pregnant & nursing, vegetarian, healthy diets
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Allergen-free, gluten-free, dairy-free, IBS, eating disorders
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Recipe management and food industry cost control softwares
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Plan profitable menus-à la carte, semi à la carte, or prix fixe.
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Designs stunning personal website & blogs for self-promotion
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Teaches hands-on fundamental professional cooking principles
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| Date | Position | Company |
|---|---|---|
| 03/2010-present | Assistant Chef- Banquet & Catering | Culinary Institute of Aristocrat |
| 03/2010-present | Chef Instructor | Culinary Institute of Aristocrat |
| 01/2010-present | Inhouse ServSafe Instructor | Culinary Institute of Aristocrat |
| 11/2008-01/2010 | Station Chef | Makati Prime Tower Hotel |
Portfolio
SERVSAFE® delivers high-quality training options for every manager.from the classroom to online, and in a variety of languages, this is your food safety training and certification solution.
The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been awarded.The ServSafe® program begin with an analysis of the knowledge, skills and abilities that food safety managers must have to conform with in order to keep food safe in their establishment. ServSafe® is a registered trademark
and is well respected by the restaurant and food service industry.
This means that the facility/restaurant employs a lead chef or manager who has taken a class in safe food handling practices. They learn about temperature control for meats and food requiring refrigeration, proper handling of meat, fish, and dairy to prevent cross contamination, and how to keep work areas clean and free of bacteria in between working with different foods.
I offer a very extensive and thorough 16-hour (2-day) course to help you prepare for the ServSafe® Certified Food Protection Manager exam utilizing the ServSafe Essentials with AnswerSheet Update with 2009 FDA Food Code (5th Edition)
Please Click here for inquiries on class schedules . For more details visit www.servsafe.com
Chef Allan Bayungan
ServSafe Certified Instructor
& Registered ServSafe Exam Proctor
ID#128213 valid till 12/12/2014
Recipe cost management software for increased sales profit and cost management.
Recipe management and cost control software for foodservice professionals. With over 20 years of continuous product development, our software helps chefs and foodservice busniesses the world round stay in profit. Regardless of the economic times.
Product features
World religions, its culture and cuisine, how faith determines ones food preferences.
Cooking styles across the world vary according to many factors, religion being an important one. Food practices of religious believers around the world are shaped by the teachings of their chosen faith.From a religious standpoint, food is a culturally and spiritually powerful substance that affects human relationship, promotes an understanding of the world, and is at the heart of human interactions with the divine. Religious teachings about food include both dietary laws & guidelines for what may be termed usual or customary practice.
Religious food practices often require the use of specific foods in specific situations, especially during special celebrations such as feasts or fasts, where particular foods often have important symbolic values. Conversely there are many examples of foods that are not allowed for consumption though they are freely available, and religious codes often exclude whole categories of foods from consumption. What must not be eaten may be determined by characteristics of individuals such as age, gender, and social or physiological status, or by external constraints such as time of day or time of year. Prescriptive rules of what must be eaten, when and how, are the counterpart of prohibitions.
* this does not imply that the other religions that have been excluded are any less important.
TEACHES PROFESSIONAL COOKERY for large volume commercial cooking, assessing each students’ individual culinary skills, supporting student training and development and readiness for the culinary environment.
helloProvides training on culinary disciplines like commercial cooking, tools and equipments, basic cooking principles, misé en place, herbs & spices, flavor profiling, stocks & sauces, soups, meats, poultry, seafood.
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Licensed to conduct training and certification for ServSafe Food Protection Manager courses of NRA USA.
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I also provide culinary thesis assistance (reports) for lecture classes. Topics may range from international cuisines (history, origins and influences), kitchen and baking science, menu engineering, new recipe formulation, culinary trends, kitchen design and management and the likes.Contact Me
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The basic principle of the Canadian rules for cooking is that fish is measured at its thickest point – its depth, not across the fish – and that it be cooked, no matter how, at exactly 10 minutes per inch.
Continue readingHeat converts many substances into their volatile form. Because only volatile molecules in the form of gas carry odor, it is easier to smell hot foods than cold ones.
Continue readingPrint Deep Fried Phoenix Prawns Rating: 31 Prep Time: 40 minutesCook Time: 10 minutesTotal Time: 50 minutes Yield: 6Serving Size: piece This dish derives its name from the Chinese emblem of beauty, the phoenix. Prawns are likened to its long and graceful tail.Ingredients1 pound (450 grams) fresh or frozen medium raw prawns in the shell, [...]
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