Chef fernando aracama biography of michael
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He took further studies at The New England Culinary Institute in Montpelier, Vermont USA and was a 2003 Cochran Fellowship Program Awardee at the Hilton College, University Of Houston, Texas, USA.
Chef Fern has a long list of bars and restaurants to his name like Aracama Filipino Cuisine, Opus, Republiq & Café Republiq, MYTHAI Kitchen, Lucky Niku Café, The ChopHouse, The Tides Hotel Boracay as well as previous spots Restaurant UVA, Encore/Embassy & Member’s Only and CANTEEN simple+good food.
In 2012 he opened his eponymous restaurant, Aracama Filipino Cuisine & Early Night? These are the recipes of Chef Fern’s dear Abuelita of deep fried choux pastries served with a thick and smooth milk chocolate dip.
Chef Fern hails from Bacolod and is a graduate of the University of the Philippines with a degree in Hotel and Restaurant Administration.
Chef Fernando had a TV cooking show, “How ‘bout my place” which ran from 2001-2011.
He was a team member of the award winning LTB Philippines National Culinary Team that competed in the Hong Kong International Culinary Challenge 2007/2009, the Food & Hotel Asia 2008 in Singapore, the Bocuse d'Or Asia 2010 in Shanghai, China, the Oceana Fest 2011 in Perth, Western Australia & in Food & Hotel Asia 2016.
His proudly Filipino menus were served onboard all PAL's International flights.
Chef Fernando Aracama is an Honorary Chef Member of the Emirates Culinary Guild in Dubai, UAE. He is a certified WORLDCHEFS International Culinary Judge.
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Well known Chef Fernando “Fern” Aracama recalls fond memories of Christmas past in his cooking class at The Maya Kitchen on November 23, Saturday from 9am–1pm.
A very young boy walking home from midnight mass with his family is something Chef Fern remembers to this day.
He is also active in World Association of Chef Societies (WACS), Les Toques Blances Philippines, Council of Chefs, United States of America’s Department of Agriculture and is a Chef Consultant with Philippine Airlines.
Chef Fernando F.C.
Aracama is from Bacolod City, Philippines. This is his signature salad with honey balsamico vinaigrette, toasted pine nuts, green and red grapes and kesong puti. This is a signature appetizer in Aracama Filipino Cuisine, one of Chef Fern’s restaurants.
And because it is Christmas there has to be Bunuelos and Warm Chocolate Dip.
He was also a Chef Judge & Host on MasterChef Philippines & Junior MasterChef Philippines. He took inspiration from the traditional Media Noche meal that awaited them but this time he shares recipes of dishes that are not the usual but delightful nonetheless.
To warm you up is Patatas Riojana, a very simple yet hearty and delicious potato and chorizo soup Chef Fern revisited on his recent trip to Spain.
To fill you up is Grilled Ensaimada Media Noche style.
Malunggay and Mozzarella dip are nutritious greens in a creamy, cheesy brûleé best served with crispy crostini. He graduated from the University of the Philippines with a degree in Bachelor of Science in Hotel & Restaurant Administration in 1990 and from the New England Culinary Institute (NECI) in Vermont, USA where he completed his degree in Occupational Studies (AOS) for Culinary Arts in 1993.
Chef Fernando opened his first restaurant, Uva in 1999 in Quezon City & Greenbelt 2, Makati in 2002.
He was also the Executive Chef & Partner of Citrio, Embassy, Cuisine, Cafeteria, Encore, Fly, Members Only, Privé, The Tides Hotel Boracay, Republiq, Lucky Niku Cafe, MyThai Kitchen, Canteen at Trilogy, Universe Club, The Palace, Valkyrie, Revel, The Island, Yes Please!, Xylo & The Clubhouse. The team was consistently successful in their endeavors winning multiple medals & several Best of the Best & Overall Team awards.
He was the Consultant Chef for Philippine Airlines from 2008-2019.
in The Fort in BGC.
He was Chef & Host for the Amazing Food Challenge Fun in the Philippines show on the Asian Food Channel. Hot and crusty butter grilled ensaimada stuffed with Chinese ham and queso de bola.
Insalata Uvato goes with the Grilled Ensaimada.