Center for Asian Culinary Studies Davao

𝑷𝒓𝒐𝒇𝒆𝒔𝒔𝒊𝒐𝒏𝒂𝒍 𝑨𝒔𝒊𝒂𝒏 𝑷𝒓𝒐𝒈𝒓𝒂𝒎 𝑩𝒂𝒕𝒄𝒉 𝟏

𝑽𝒊𝒆𝒕𝒏𝒂𝒎𝒆𝒔𝒆 𝑩𝒂𝒔𝒊𝒄 – 𝑫𝒂𝒚 𝟐
𝑾𝒊𝒕𝒉 𝑪𝒉𝒆𝒇 𝑮𝒆𝒏𝒆 𝑮𝒐𝒏𝒛𝒂𝒍𝒆𝒛

𝐅𝐫𝐨𝐦 𝐫𝐞𝐜𝐢𝐩𝐞 𝐭𝐨 𝐫𝐞𝐚𝐥 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠.

Day 2 brought Batch 1 further into Vietnamese cuisine, focusing on the techniques, ingredients, and flavor relationships that shape its distinctive character.

Under the guidance of Chef Gene Gonzalez, students worked through each preparation with a closer look at how technique and ingredient choices influence the final dish.

Through the CACS Method, Asian cuisine is learned beyond the recipe—through understanding, practice, and purposeful ex*****on.

For inquiries, visit us at:

Don Dionisio Complex, J.P. Cabaguio Avenue, Davao City

(082) 317-4564
0995-175-1589
[email protected]
www.centerforasianculinarystudies.com

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𝐏𝐫𝐨𝐟𝐞𝐬𝐬𝐢𝐨𝐧𝐚𝐥 𝐀𝐬𝐢𝐚𝐧 𝐏𝐫𝐨𝐠𝐫𝐚𝐦 𝐁𝐚𝐭𝐜𝐡 𝟏

𝑽𝒊𝒆𝒕𝒏𝒂𝒎𝒆𝒔𝒆 𝑨𝒅𝒗𝒂𝒏𝒄𝒆 – 𝑫𝒂𝒚 1
𝑾𝒊𝒕𝒉 𝑪𝒉𝒆𝒇 𝑮𝒆𝒏𝒆 𝑮𝒐𝒏𝒛𝒂𝒍𝒆𝒛

Vietnamese cuisine, taken a step further.

Batch 1 enters the Vietnamese Advance module with Chef Gene Gonzalez, bringing their skills into a more detailed and demanding stage of training.

From the way ingredients are handled to how every element comes together on the plate, Day 1 challenged the participants to work with greater intention, control, and attention to detail.

Advanced training is not simply about making a dish—it is about knowing why every step matters.

And for Batch 1, the Vietnamese journey continues at a whole new level.

For inquiries, visit us at:

Don Dionisio Complex, J.P. Cabaguio Avenue, Davao City

(082) 317-4564
0995-175-1589
[email protected]
www.centerforasianculinarystudies.com

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𝑷𝒓𝒐𝒇𝒆𝒔𝒔𝒊𝒐𝒏𝒂𝒍 𝑨𝒔𝒊𝒂𝒏 𝑷𝒓𝒐𝒈𝒓𝒂𝒎 𝑩𝒂𝒕𝒄𝒉 1

𝑽𝒊𝒆𝒕𝒏𝒂𝒎𝒆𝒔𝒆 𝑩𝒂𝒔𝒊𝒄 – 𝑫𝒂𝒚 1
𝑾𝒊𝒕𝒉 𝑪𝒉𝒆𝒇 𝑮𝒆𝒏𝒆 𝑮𝒐𝒏𝒛𝒂𝒍𝒆𝒛

A taste of Vietnam, right from the kitchen.

For their opening session, Professional Asian Program Batch 1 stepped into Vietnamese Basic with Chef Gene Gonzalez, getting acquainted with the ingredients, preparations, and cooking practices that make Vietnamese food instantly recognizable.

From the first prep to the final plate, the session gave participants a hands-on introduction to the flavors and cooking style of Vietnam—setting the pace for the Asian cuisines still ahead in their program.

For inquiries, visit us at:

Don Dionisio Complex, J.P. Cabaguio Avenue, Davao City

(082) 317-4564
0995-175-1589
[email protected]
www.centerforasianculinarystudies.com

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𝐏𝐑𝐎𝐅𝐄𝐒𝐒𝐈𝐎𝐍𝐀𝐋 𝐂𝐔𝐋𝐈𝐍𝐀𝐑𝐘 𝐀𝐍𝐃 𝐏𝐀𝐒𝐓𝐑𝐘 𝐀𝐑𝐓𝐒 𝐁𝐀𝐓𝐂𝐇 𝟐𝟐

𝐈𝐍𝐓𝐑𝐎𝐃𝐔𝐂𝐓𝐈𝐎𝐍 𝐓𝐎 𝐊𝐍𝐈𝐅𝐄 𝐒𝐊𝐈𝐋𝐋𝐒 │ 𝐖𝐈𝐓𝐇 𝐂𝐇𝐄𝐅 𝐊𝐄𝐈𝐓𝐇

The kitchen starts with the knife.

For their first hands-on session, Batch 22 worked alongside Chef Keith to get familiar with the essentials of knife work—from proper handling and grip to basic cutting techniques and maintaining consistency in every cut.

It was their first opportunity to put their knives to work, practice control and precision, and understand how much technique goes into something as fundamental as cutting.

One skill at a time, one cut at a time—Batch 22 is officially underway.

📍 Don Dionisio Complex, J.P. Cabaguio Avenue, Davao City

☎️ (082) 317-4564
📲 0995-175-1589
✉️ [email protected]

𝐅𝐔𝐍𝐃𝐀𝐌𝐄𝐍𝐓𝐀𝐋𝐒 𝐎𝐅 𝐂𝐎𝐎𝐊𝐈𝐍𝐆 │ 𝐁𝐀𝐓𝐂𝐇 𝟓

𝑺𝒕𝒂𝒓𝒄𝒉𝒆𝒔, 𝑷𝒂𝒔𝒕𝒂 & 𝑺𝒂𝒍𝒂𝒅𝒔
𝑾𝒊𝒕𝒉 𝑪𝒉𝒆𝒇 𝑲𝒊𝒆𝒕𝒉

Texture, timing, and technique took center stage in Batch 5’s Starches, Pasta & Salads session.

From getting starches to the right consistency, handling pasta with control, to building salads with the right balance of components—each preparation required more than simply following a recipe.

With Chef Kieth, the class focused on the details that make the difference: proper cooking, correct texture, balanced flavors, and confident ex*****on.

The fundamentals may be simple, but getting them right is where the real work begins.

📍 Don Dionisio Complex, J.P. Cabaguio Avenue, Davao City

📞 (082) 317-4564
📱 0995-175-1589
📧 [email protected]
🌐 www.centerforasianculinarystudies.com

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