FIESTA BACOLOD 2011

The Hotel and Restaurant Association of Negros Occ (HRANO), the lead food and hospitality organization in Negros Occ., hosts the FOOD INDUSTRY EXHIBITION & SYMPOSIUM FOR TRADE ADVANCEMENT or FIESTA BACOLOD 2011 on March 3 to 5, 2011 at Robinsons Place Bacolod.



Lined up are exciting events for everyone such as:

• culinary competitions for students and open categories,
• symposiums with experts from the hospitality industry
• a series of cooking and product demos
• trade exhibit (latest products & equipment)

Day 1 March 3, 2011

1000 Opening of Exhibit (Robinsons Place)
1130 Members' Luncheon

1430 Talk by Ms. Len Sedilla on Sales & Mktg.
Talk by Ms. Len Sedilla on Customer Relations

Day 2 March 4, 2011

1000 Competition
Table Setting
Cake Decoration
Fruit & Vegetable Carving
1330 Chef’s War Elim

Day 3 March 5, 2011

1000 Bar Tending
Chef’s War Students
Chef’s War Open
1500 Awarding of Winners

Everyone is invited, but ....
Who should attend?

• Hotel, restaurant & resort owners and Practitioners
• Students in the Tourism & Hospitality Fields
• Caterers
• Food enthusiasts

watch out for more details......

Christ is the reason
for the season.

A holiday reminder from:



&


http://viajenegrense.blogspot.com/2010/10/enjoy-bacolod-citys-tour-packages.html

Healthy Alternative Cooking with Ronnie Guance

Ronnie Guance didn't know that he would be donning a baker's attire 25 years ago. Although he run a restaurant in front of the old Bacolod airport years ago, little did he know that he would be into baking now. And even preparing it organically.

He is now the Product Developer of Puro Organics and Fresh Start Organics, having been a baking instructor at LCC-Isabela.

yacon pie

Brazos de mercedes using squash
instead of the egg yolks for the filling.

leche flan with ube

the orange bits are grated carrots

Ronnie used grated taro in his chiffon cake. Icing is made of eggwhites and mascobado sugar. No boiling needed.

Ronnie shared his taro chiffon cake to his guests

These items are now available for orders at all Fresh Start Organics outlets at Robinsons Place-Bacolod, Negrense Deli at Sweet Greens, Organic Market at Gatuslao St.

Holiday Desserts by Culinarian Sandy Solinap

As part of my advocacy to promote tourism in Bacolod and Negros, I have partnered up with the Negros Museum to hold events which can improve traffic to the museum. And we had Christmas Food Sale. on Dec. 17-18, 2010. However, I believe that a food sale is not complete without knowing how to prepare our food. To whet up your healthy appetite, I have invited my friend, Sandy Solinap, to do a cooking demo on healthy holiday desserts. So, here we go!!!

Sandy recently finished her competency requirements at
the Institute of Culinary Arts - De La Salle (Bacolod).

An aspiring VEGAN CHEF, artist, photographer, culinary writer, gardener, Sandy a mom of 3 is taking inspirations from her years working as a florist & gardener- landscaper and now an avid vegan cook and artist.

The result is fun, whimsical, delectable dishes & series
of colorful original acrylic & watercolor kitchen arts.

Guests enjoy her banana crepes!

..........and the fruit medley kebabs.

Sandy is also taking her educational experiences as a culinarian available to the public as well through her series of cooking demos and talks on promoting a happy healthy lifestyle thru healthy cooking.

Even the school children who came for a tour of the Negros Museum
were able to partake of Sandy's holiday desserts.

Indeed, creativity and artistry go a bit beyond the dinner plate for Sandy!

Happy Birthday, Mama Mary! We love you!

after figuring out ping, gmail is next

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