IT WAS a night of good food and good intentions when Alain Ducasse Foundation, Enderun Colleges and Alain Ducasse Institute Philippines joined forces to host a charity dinner for the benefit of the culinary center of Tuloy Foundation.
The dinner was likewise a showcase for the cuisine of Marc Chalopin who, with 32 years of kitchen and teaching experience, had been handpicked by Alain Ducasse Education to be executive chef of Ducasse Institute Philppines.
For the starter, Chalopin prepared an exquisite amuse-bouche of creamy mushroom velouté, augmented by a royale of foie gras and Parmesan crumble. The soup was a paean to the virtues of fresh mushrooms, preserving much of the earthiness and flavors of the fleshy fungus.
The second course was a thick fillet of poached salmon enrobed in pureed herbs and served with an emulsion of fresh herbs. A main course of beef short ribs braised in red wine followed. Served with a tomato concasse, the ribs were enhanced by summer vegetables and a pool of tangy olive and anchovy sauce.
Scrumptious prelude
Everyone’s eyes brightened up afterward when trays of crisp, chewy French macarons were served. It was a scrumptious prelude to the last course, a dessert of savarin, a cake that had been soaked in rum and upon which was piped a swirl of hazelnut buttercream topped with chopped nuts and chocolate.
Fittingly, some of those who helped prepare the dinner are graduates of Tuloy Foundation, who are now employed in well-known establishments like Vask, Chateau 1771 and Prego Ristorante. Four of the graduates now work in Four Seasons Resort in Dubai.
Presented to the guests after dinner, they exuded confidence, enthusiasm and an aura of professionalism. Perhaps it’s the combination of the rigorous training they’ve had in Ducasse Institute and in Tuloy Foundation.
A nongovernment and nonprofit organization founded by Fr. Marciano “Rocky” Evangelista of the Salesians of Don Bosco, Tuloy provides shelter and education for street children, with the aim of reintegrating them into mainstream society. It offers courses in visual and performing arts as well as in vocational skills. Its culinary program was chosen as a beneficiary of Alain Ducasse Institute Philippines at Enderun Colleges.
Intensive program
Thus was born Youth with a Future, which provides scholarships to a select group of culinary students in Tuloy Foundation. The scholars take an intensive eight-month program at Tuloy’s culinary center, then undergo further training for three months at Ducasse Institute Philippines.
With the strong internship and placement program of Enderun Colleges, the students are also assisted in getting internships and jobs.
In addition, Tuloy’s culinary students also undergo values formation. “We teach them values, the right attitude, self help and work ethics,” said Father Rocky. Promptness is emphasized, for instance. One of the graduates narrated how students who are late for more than five minutes are not allowed to enter the class.
Through an organic gardening program, the students are also taught to respect the environment.
No wonder chef Chele Luis Gonzalez of Vask described Tuloy’s graduates as being dedicated and a fine example to others.
The evening ended with winners of the auction claiming their prizes from the evening’s restaurant and hotel sponsors.
