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Students busily clicking away at some of the entries.
The cooking demo would showcase Hotel Koresco’s Kimchi Fried Rice with Beef Bulgogi and Pajeon by Chefs Joey Corpuz and Noel Rebullos, Xavier Sports and Country Club’s Paella Valenciana by Chefs Benjie Gaviola and Roy Edralin; Bigby’s Cafe’s Sinuglaw by Chef Al Enad and The VIP Hotel’s Assorted Filipino Desserts by Chefs Titing Sobriano, Jobe Baculio and Rod Llanit.
Making Edible Vegetable Arrangements : Ideas for Vegetable Flower Arrangements
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US $1,399.99




















































































