Rotary Club of Sto Domingo QC, RI District 3780

Days 14-15. From eager learners to confident cooks, our CLP Batch 7 Scholars embraced the flavors and techniques of American and Mediterranean Cuisines under the expert guidance of Chef Jaime Delas Alas and Chef Martin Del Prado. More than mastering recipes, the two sessions were about building confidence, discipline, and the passion to turn every lesson into a step toward a brighter culinary future. THANK YOU Chefs!!! THANK YOU CEL Inc!!! THANK YOU RCSD!!!

Day 13 Korean Cuisine

"It's our last Kitchen Laboratory lesson on Asian cuisine. Started the class with a lot of mis en place. It took a lot of prep time. Bibimbap, Gimbap, Haemul-Pajeon, some Banchans and Beoseot-Namul. We were happy to taste our Korean dishes. Delicioys! Now let's compute Food Costs and SRPs."

"Thank you CELi and Rotary Club of Sto Domingo for such a wonderful and exciting culinary journey!"

Day 12 Chinese and Japanese Cuisine

For this weekend's set of Kitchen Laboratory, Cooking for Life batch 7 goes Asian!
Started on a gloomy Friday due to Typhoon Inday. CLP scholars learned and performed basic skills on iconic Chinese and Japanese dishes. After all the meals were cooked, served, and tasted, the kitchen was cleaned, and scholars computed Food Costs and SRPs. What a day!

Two days, one unforgettable learning journey! 🔥

Our CLP scholars leveled up their skills while falling even more in love with Filipino food. From food processing and value-adding techniques to exploring the rich heritage, cultural influences, and unique flavors of Filipino cuisine, every session was packed with learning and inspiration. 💡

The best part? So many fresh ideas for future food businesses are already cooking! 🚀 Stay tuned—more exciting CLP adventures to come! ❤️👨‍🍳👩‍🍳

A meaningful start to a new Rotary year!

Today, the Rotary Club of Sto. Domingo proudly presented its Annual Plans and Goals to District 3780 Governor Rhyan Virrey and the District Officers. We are truly grateful for their valuable insights, encouraging words, and unwavering support as we embark on another year of meaningful service.

Congratulations to Rtn. Vic Alcuaz and Rtn. Martin Gan on your well-deserved awards! Your dedication and commitment to Service Above Self continue to inspire our club and our community.

This gathering also marked our first official club meeting for Rotary Year 2026–2027—the beginning of another exciting journey of fellowship, leadership, and impactful community service.

Together, we look forward to turning our plans into action, our vision into reality, and making a lasting difference in the lives of those we serve.

Here's to a year filled with purpose, collaboration, and service that creates hope and transforms communities!

Day 8 Basic Kitchen Prep
Scholars had a long day preparing various stocks and sauces. The kitchen smelled delicious as they rendered their stocks as preperation for their gravy in Roasted Pork, and a base for Seafood Chowder. as a final activity of the day, their stock knowledge plating skills got tested so to have a basis for their next lesson, Seasoning and Plating.

Day 9 Seasoning and Plating
scholars spend the whole morning getting to know various seasoning, herbs and spices, and garnishes. for their laboratory, they are tasked to pepare chicken alfredo and plate them using their new found knowledge from today's lesson.

🎉 Celebrating 42 Years of Service Above Self! 💙💛

The Rotary Club of Sto. Domingo proudly celebrated its 42nd Charter Anniversary and Induction Ceremony last July 8, 2026—a memorable evening filled with fellowship, gratitude, and renewed commitment to serving our communities.

We extend our heartfelt appreciation to all our club officers and members whose dedication, teamwork, and unwavering support have made it possible to carry out meaningful projects that continue to create lasting impact in the lives of many.

A special thank you as well to our fellow Rotary clubs, distinguished guests, partners, and friends who joined us in celebrating this significant milestone. Your presence made the occasion even more meaningful and inspiring.

As we begin another Rotary year, we look forward to creating more opportunities to serve, uplift communities, and make a difference—together.

Here's to 42 years of friendship, service, and changing lives... and many more years to come! 🎊✨

on Day 6, Cooking for Life Scholars Batch 7 learned Knife Skills. cutting carrots into Batonnet into fine brunoise. Chicken Fabrication was the most fun part of the day as scholars learned to cut a whole chicken into different parts. the ingredients they pacticed on were later turned into siomai, vegetable lumpia, and brined the chicken.

Cooking Methods was discussed and observed during Day 7. scholars steamed the siomai and fried the vegetable lumpia they previously prepared. they also cooked the brined chicken into crispy fried chicken, chicken lollipops, and grilled chicken.

Practical learning on Kitchen Safety and Sanitation

Scholars learned the importance of kitchen safety and sanitation through a series of hands-on activities. They practiced the Three-Sink Dishwashing System reinforcing proper cleaning and sanitizing procedures. They also worked in three groups to clean grease traps, gaining practical experience in maintaining kitchen hygiene. The session concluded with a Handwashing Audit, where scholars demonstrated proper handwashing techniques required in the hospitality industry. These activities helped strengthen their understanding of food safety, cleanliness, and professional kitchen practices.