Pino Kitchen Studio - Chilling with the Chefs

Pino Kitchen Studio, the newest culinary endeavor of Chef Edward Bugia, the Executive Chef of Pino Resto Bar, Muruve by Pino and the newly opened burger joint, The Burger Project (which I haven't tried yet), brings together his partners PJ Lanot and Star Jose and QTV celebrity chefs Nino Logarta and Jonah Trinidad in a one of a kind cooking workshop open to the public starting this September (see schedule of cooking workshops).

The other day, we were invited to be the first ever batch of students of the Pino Kitchen Studio. Chefs Nino Logarta and Jonah Trinidad (celebrity chefs whom you would recall to have seen in QTV's Ka-Toque Lutong Barkada) taught us how to make Paella Valenciana and Manila Clams Al Ajillo.

The nature of the lessons is that they'll teach you how to make the dishes first, then will involve the students by making them recreate the dishes taught in class. At any point in the lesson, the students may ask and interact with the teacher-chefs. Believe me, it's really fun, especially with Chefs Ed, Jonah and Nino around. I really enjoyed the "chill-cooking" session with the chefs and my classmates. I learned two new dishes which I could easily do at home for my family and friends. Click here for the schedule of Pino Kitchen Studio short courses.


Here's our class picture after the short course. Photo courtesy of Mai Pascua. Thank you! :)


Students can choose between day or night, weekday or weekend, weekly or monthly short courses. What's good about it is that everyone can join in and learn how to cook a wide variety of food choices, in a more interesting and, for me, a fun environment.


The kitchen studio will also have classes that will boast a rotating array of guest celebrity chefs, entrepreneurs, and experts in various specialized fields such as business franchising, food styling, coffee appreciation and a lot more.

It will also be made available for events, functions, private cooking sessions, chill-out moments, small caterings and photo shoots.