The Heny Sison Culinary School began by conducting Lifestyle Classes, which are mostly one-day-long workshops or lecture-demo classes on a number of select cooking and baking techniques. We repeat certain Lifestyle Classes every month or every other month, depending on the feedback from our students. Through time, we have continually added new and interesting Lifestyle Classes to stay abreast with food trends and developments. If you’re looking for a fun, informative way to master certain culinary methods, our Lifestyle Classes may be for you.

REGISTRATION:

All classes are on a first-come, first-serve basis. To register, give us a call at (02) 726-5316 or send us a message at info@henysison.com or on our Facebook page – Facebook.com/HenySisonCulinarySchool. When registering, please indicate the classes you intend to participate in and include your contact details (name, address, email address, landline and mobile number).

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Feb

24


Popular Pies and Tarts Made Even Better

February 24, 2018, Saturday

9:00 a.m.-3:00 p.m.

These are the desserts we crave for in certain restaurants.  Learn how to make them but this time, maybe tasting even better.  In this class, we will learn how to make an Angel’s Apple Pie, Lord’s Egg Tart, an Original Buco Pie, Mama’s Key Lime Pie and the Blue Ribbon Mango Cream Pie.

Demonstration class only. Please bring food containers.


2,800.00

Mar

06


NEW CLASS! Fabulous Puff Pastries

March 6, 2018, Tuesday

8:00 a.m.- 2:00 p.m.

Learn how to make those legendary tall pastries that are as delicious as a dream. In this demo class, we will be making Tarta la Madrid, Gateau Pithivier, Tarte Tatin, Fruit Tart and Strawberry Napoleons.  Please bring containers so you can take home a slice of the pastries.

Demonstration class only. Please bring food containers.


2,800.00

Mar

09


NEW CLASS! Rellenong Bangus and Chicken Galantina (Ballotine)

March 9, 2018, Friday

10:00 a.m.-4:00 p.m.

In this one-day workshop, each student will learn how to debone a whole bangus and a chicken (French-style), and make them into a relleno and a galantine (Ballotine). Each student will be give a different recipe to make, from classical seafood rellenong bangus, to rellenong bangus with embotido filling; and classical chicken galantine, Spanish-style chicken galantine to French chicken ballotine.

Hands-on class. Apron is included. Please bring hand towel and food containers.


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Mar

13


Verrines and Bottled Pastries

March 13, 2018, Tuesday

8:00 a.m.-2:00 p.m.

Bottled cakes and pastries are perfect giveaways for weddings and parties. They are also wonderfully delicious and beautiful for selling. Learn how to make bottled Strawberry Trifle Cakes, Triple Chocolate Mousse, Mango Cheesecake, Tiramisu, Frozen Rum Cake with Rum Soufflé, Baked Alaska, and Lemon Meringue Verrine.

Demonstration class only. Bottles are provided.


3,000.00

Mar

16


Most Popular Cakes from Europe

March 16, 2018, Friday

9:00 a.m.-3:00 pm

Learn how to bake those cakes and prepare those desserts that moved kingdoms and defined cultures.  In this session, we will be making Marie Antoinette’s Viennese Spanische Windtorte, Swarzwalder Kirschtorte, Hungary’s Dobos Torte, the very famous French Gateau Saint Honore to Empress Josephine’s, and Riz a L’Imperatrice.

Demonstration class only.  Please bring food containers.


3,300.00

Mar

20


Sugar-free Chunky Bars and Cookies

March 20, 2018, Tuesday

8:00 a.m.-2:00 p.m.

These desserts may look sinfully chunky, yet they’re sugar-free and guilt-free. Learn how to make these delicious and sugar-free sweet sweets and respond to a growing market of health-conscious dessert addicts. In this class, we’ll make Strawberry Streusel Squares, Chunky Chocolate Brownies, Chocolate & Fruit Thumbprints, Black Forest Bars, Very Chewy Chocolate Chip Cookies, Cranberry Blondies, Blueberry Bars, and Butter Twists

Demonstration class only. Please bring food containers.


2,300.00

Mar

26


NEW CLASS! Japanese and Asian Bread Workshop (Day 1)

March 26, 2018, Monday

9:00 a.m.-3:00 p.m.

In the last few decades, Japan has made itself famous not just for their cuisine but also for their pastries and breads. For a country that has not been colonized by a Western country known for baking; this is definitely a wonderful feat. In this 2-day workshop, we will learn more about hot to employ the Japanese baking method that makes their breads incredibly soft. This is the Tang Zhong method. In this class, students will learn how to make the legendary Jipanese Flaky Loaf, Shokupan Milk Loaf, Sweet Melonpan, Red Bean Anpan, Curry Pan, Cream Bun and the Hong Kong Sweet Pork Bun.

Hands-on class. Apron is included. Please bring hand towel and food containers.


6,400.00

Mar

27


NEW CLASS! Japanese and Asian Bread Workshop (Day 2)

March 27, 2018, Monday

9:00 a.m.-3:00 p.m.

In the last few decades, Japan has made itself famous not just for their cuisine but also for their pastries and breads. For a country that has not been colonized by a Western country known for baking; this is definitely a wonderful feat. In this 2-day workshop, we will learn more about hot to employ the Japanese baking method that makes their breads incredibly soft. This is the Tang Zhong method. In this class, students will learn how to make the legendary Jipanese Flaky Loaf, Shokupan Milk Loaf, Sweet Melonpan, Red Bean Anpan, Curry Pan, Cream Bun and the Hong Kong Sweet Pork Bun.

Hands-on class. Apron is included. Please bring hand towel and food containers.


6,400.00