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Starting May 12, I am attending the International Cusine Culinary Series at the Diamond Hotel, thanks to PR Practioner, Amor Maclang. The invite came at a perfect time when I am beginning to be a lazy cook. I haven’t had the chance to churn up exciting and pallatable dishes lately. Perhaps the culinary series will serve as a jumpstart to more appetizing family meals. Happy family meals make a great bonding experience amongst family members. Perhaps, I can also teach my daughters.

Today, it was traditional Japanese Rolls by Chef Junichi Sekiyama.

Demonstration for dishes like Miso Soup, Nigiri Sushi, California Maki, Ebi Tempura and mixed Japanese Fried Rice was led by Chef Junichi Sekiyama. Born in Kobe , Japan, Junichi Sekiyama started cooking at a very young age of 16. He was wooed by Diamond Hotel to head the Yurakuen kitchen team. Thirteen years later, he is now the Japanese Executive Sous Chef and has served 3 Japanese Prime Ministers and minister ih his celebrated career. Prime Minister Keizo Obuchi, Junichiro Koizumi, Shinzo Abe, and Minister for Foreign Affairs, Taro Aso.

I was quite excited for the lessons to begin. At first, it was difficult to understand the chef’s accent but with time, I finally got adjusted to his teaching style. There was a Japanese translator nearby and other Filipino chefs to assist us. Chef Junichi is quite an enthusiastic teacher. Often, he’d encourage the participants so we get to feel the texture, taste the mixture or give a helping hand to the live demo.

Each of the participants got the chance to roll out a California Maki . Chef also taught us the method of slicing the rolled maki. One would think it’s easy to slice through this roll but the technique is quite tricky. Slice and Pull.

Normally I would think it’s easy to cook Tempura. The chef added a cooking tip where one adds batter droplets on the cooking oil as one is frying the tempura. This ensure uniform frying temperature.

Ebi Tempura

Miso soup

Mixed Japanese Fried Rice

and the participants

Bloggers present were Annalyn, Jayvee and Rache, Anton’s wife.

Jayvee shows off

Annalyn

Chef Junichi Sekiyama

Annalyn Jusay , me and Chef Junichi Sekiyama

And free lunch at the Yurakuen

Indeed, the cooking class has inspired me to get going and purchase those Japanese meal ingredients. I want to surprise my family with my new found Japanese cooking skills.

I must applaud Diamond Hotel for their first ever Cooking Class demo. Not only are the participants just an audience to a live demo but they also get to participate in the preparation and actual handling of the ingredients. An overhead camera would have been perfect so we can see what’s cooking inside the cooking vessel. The venue had 3 HDTV for close-up views of the preparation.

It’s just too bad that I got to know of this culinary series just a few days ago and not a lot of mothers got to know of this class. But it’s not too late yet. There are 3 more classes:

May 19- Thai/Vietnamese Cuisine by Chef Mel Taylo
May 26- French Bistro Cooking by Chef Jean-Pierre Migne
June 2- Traditional Cooking Class by Chef Junichi Sekiyama

View more Traditional Japanese Rolls Cooking Class photos.

For reservations and inquiries
call Events Lounge +6325283000 or email events@diamondhotel.com

For 2,500 pesos per class, you will be entitled to a live cooking demo by the Diamond Hotel Chefs and complimentary snacks and lunch. Participants also get a 5% discount on jewelry from Jewelmer and are automatically included in the raffle for the prize of PHO 2,500 Jewelmer Gift Certificate.

Diamond Hotel Philippines
Location Address: Roxas Boulevard cor. Dr. J. Quintos St., Manila, Philippines 1000
Telephone: (632) 528-3000
Fax: (632) 526-2255
Email: bizcenter@diamondhotel.com
Website: www.diamondhotel.com

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