Posts Tagged ‘Sylvia Reynoso Galla Culinary Studio’

Two summers ago,  I enrolled in some cooking lessons at Sylvia Reynoso Culinary Studio. I learned a lot from the Practical Chinese Cooking course taught by Sylvia, baking courses from Ernest(her son) and special lessons on Doughnuts from Morella(her daughter). It was fun and I enjoyed every minute of every lesson that they taught us.  The fun part of course was the taste test. We were given the chance to sample our own cooking and share it with the other students. They were so supportive and generous of their know-how in cooking. We got some practical tips on how to enhance, measure, where to source for ingredients, how to make product costings if you want to sell them in the future. Sylvia emphasized that cooking is an art and  you got to have a passion for it in order to learn.


Chinese cooking course include siopao dough making, siopao filling, cuapao, siomai, fish head soup, fried kikiam, radish salad, lumpiang hubad, camaron rellenado and many more. I was so impressed with the steamed lapu-lapu, it was so appetizing. Sylvia told us that not all types of lapu-lapu are suitable for steaming, some are for grilling.

Ernest taught us different kinds of cookies and bars and also some courses on money making for beginners like chocolate chip cookies, chocolate crinkles, yummies, date walnut cookies, polvoron, chewy mallow bars, Lebanese boat tart, Russian tea cookies etc. There were all kinds of special cookies and bars like Mississippi mud bars, chewy rocky road brownies, chunky oatmeal bars, peanut butter brownies, marsmallow cookies. If you want to put a small-scale business, these are quite easy to make but the thing is the ingredients are quite expensive.  Ernest knows if you are a newbie in baking or an expert by just looking at the way you handle  the spatula and the way you mix the dough. It was so exciting learning new crafts and meeting new friends too who have the same interest  as I have.

A charming lady, Morella is based in Baguio, she has her own culinary school there. I only got to learn Special Lessons on Doughnut  from Morella. So that was the way they do the different kinds of dips, fillings and frostings for doughnuts. I haven’t tried the recipe on Churros yet with a thick Spanish chocolate as dip.

Baking needs a precise way of measurement but you can experiment on other ingredients like substituting casuy instead of walnut.

That was an unforgettable summer for me.

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