It was crunch-time for Fritchelyn A. Matter, Anariza Flaten and Jacques Rousseau L. Credo. The thre DACA students had their final exam after 10 month learning, studying and cooking on April 15, 2015. They had to impress four international judges from three continents with a three-course menu, showing product knowledge and different techniques.

Jacques Rousseau L. Credo

Appetizer: Curried Shrimp Bisque
Main Dish: Shredded Pork Zurich Style with Spinach Spatzli and Tourned Herbed Carrots
Dessert: White Chocolate Mango Mousse/Mint

Fritchelyn A. Matter

Appetizer: Samosa Stuffed with Bacon, Vegetables and Ricotta Cheese with Mango Salsa
Main Dish: Fish Timbale With Tourne Potatoes, Beurre Blanc and Concasse Tomatoes
Dessert: Calamansi and Honey Cheesecake

Anariza Flaten

Appetizer: Fish Croquettes in Sour Cream with Fresh Herbs Sauce
Main Dish: Pork Tenderloin Stuffed with Chicken Farce and Spinach, with Apple Sauce
Dessert: Profiteroles Stuffed with Pastry Cream, Garnish with Chocolate Ganache