With Chiz Escudero

With Chiz Escudero

There is never a dull moment in Chef Reggie’s class. “Anyone who cannot do this had better go into gardening, or play cards, or watch movies,” Chef Reggie would tell her students, who always laugh, never mind that they often hear that funny statement.

They’re almost always the same students, with a new tag-along now and then or a daughter who is beginning to enjoy what her Mom had been attending for the last 10 or 20 years. Now, she understands why on certain days of the week, and the day could vary from Wednesday to Friday to Tuesday, her Mom is driven off to far La Vista in Quezon City from their Pasay or Makati home.

To Chef Reggie, taste is what matters. A food has to be delicious. “It cannot be anything else,” she says. “It all boils down to the taste. One can have a beautiful dish visually, but if the taste does not make you happy, everything else that went into making it look beautiful and inviting is useless.”

It is a dictum that she keeps repeating in class - taste, taste, taste is what matters. It is how to create delicious food that she teaches them.


Class Schedule

Classes are conducted from 9:45AM until 2:00PM on each scheduled day.

September 25 Wednesday - WHATEVER YOU SAY, I STILL LOVE RICE - Steamed Wagyu with Garlic Enoki Mushroom Rice, Donburi of Korean Beef Stew Served Over Kimchi Rice with Water Kimchi, Arroz a la Cubana with Cuban Beef Short Rib Stew, Japanese Charsiu Don, Lamb Shawarma Rice, Chestnut Fed Pork Lagarto Cooked A la Aristocrat Barbecue with Javanese Rice, Lechon Rice

September 27 Friday – BLACK ONYX are Cattle Created from Purebred Angus Sire & Purebred Angus Dam - one of the most excellent steaks now in Manila. Learn how to cook perfect steaks and how to cook non-loin cuts. Best meat class. Chef Amir has worked in the meat industry for decades and was a consultant for Meat and Livestock Australia. Great Recipes, Great Techniques. MUST ATTEND

October 02 Wednesday - CHEESEEEEEEE! Featuring Naturasi - Put Together an Impressive Antipasto Platter, Burratta Pizza Salad with Dressed with Basil Olive Oil, 8 Cheese Pizza, Pasta with Stracciatella Sauce with Mushrooms and Foie Gras, Roasted Prawn Penne with 4 Cheese Sauce, Short Ribs Stewed in Port with Mushroom Gorgonzola Risotto, Baked Tiramisu “Cake.”

October 04 Friday – Join Me For A Taste of Kitchens of the World – Visit the Kitchens of the World Booth at Destination Finder. Learn to Make and Taste Korean Rice Cakes. Then lets fly to Alsace to sample their unique wines and cheeses. See you in the booth at 4:00 – 6:00 PM. Rice Cake Demo Starts at 4.

Destination Finder is on October 4, 2019 at the New World Hotel Makati. The event showcases the different brands of Rajah Travel like Kitchens of the World, Contiki, Uniworld, Norwegian Cruise Line, Luxury Gold and Insight Vacations among others; to help trip planners plan their travel for 2020. Attendees will get a chance to win prizes for each booth visit. Good travel deals and discounts await you depending on the product you would be interested with. A Rajah Travel consultant will be available to assist you.

The Kitchens of the World Event is Free of Charge HOWEVER STRICTLY BY INVITATION ONLY. You can send us your confirmation to the event via email: or mobile +0917 562 9370

October 9 Wednesday – ULTIMATE SEAFOOD “See” Food Spread – Let’s Cook from Marvs Boqueria’s Catch. This is the class where you learn how to cook Different Kinds of Fish and Seafood. Know Your Wish and Shellfish and How Best to Prepare Them. Seafood Boodle! A MUST

October 18- 23 - Kitchens of the World Osaka Private Tour – Call Fritzie at 0917-5629370

October 25 Friday - POTLUCK PLATTERS 2 - Chicken a la Pobre with Parlsey Rice, Chicken Cordon Bleu with Mussel Rice, Chuck Roast Beef with Mushrooms and Vegetables, Hainanese Roast Chicken Rice, Reggie’s Vineyard Braised Short Ribs with Portobello, Buttered Vegetables & Pilaf, Garlic Studded Roast Iberico Pork with Mushroom Sauce & Creamy Potatoes

October 30 Wednesday - ASIAN HOLIDAY - Best Ever Lavish Hot Pot, Mushroom Siomai with Foie Gras and Truffle Dipping Sauce, Asian Bolognese & Eggplant Lasagna, Miso Cream Chicken Pastel, Salted Egg Crabs, Chinese Style Beef Brisket Flavorful, Salt and Pepper Mantis My Way, Curry Lechon de Leche with a Buffet of Condiments, Almond Panna Cotta Lychee Sorbet

November 06 Wednesday - PASTA BAR WITH ROBO, MUTTI & DIVELLA - To Die for Pasta Sauces – Orechiette with Roast Chicken & Sun-dried Tomato Cream, My Version of Sunday Gravy the Most Luxurious Meat Sauce (Italian Sausage Meat Ball, Ribs, Oxtail), Best Ever Pasta ala Norma (Eggplant Pasta), Cherry Tomato Puttanesca, Prosciutto Cream with Burratta, Seafood Arrabiata, Mixed Mushroom, Salmon and Caviar, Condiments, Pasta Tasting Galore. Bonus: Robo Pesto Chicken & Robo Truffle Chicken

November 8-13 Join Me for Kitchens of the World Seoul (A One of Kind Curated Gold Label Culinary Tour) – Call Fritzie at 0917-5629370

November 15 Friday – LET’S BAKE AGAIN – Kanto Salted Caramel Mocha Cake, Blueberry Shortcake, Ube Cheesecake with Langka Coulis, Pistachio Chiffon with Pistachio Buttercream, Cherry Chocolate Cake, My Best Ever Cinnamon Rolls. Bonus for Lunch: Herbed Roast Chicken

November 20 Wednesday – HOUSEMADE - Make Your Own Kesong Puti, My Gourmet Tuyo, My Ube Suman, Home Made Spanish Bread, Pork Neck Hamonado, Excalibur Dried Beef Tapa, Old Fashioned Skinless Longganisa, Homemade Breakfast Corned Beef

November 22 Friday – THEMED MEALS FOR A CROWD - Kabob Platter (3 Kinds of Hummus, Baba Ghanoush, Garlic Tahini Sauce, Salad, Pita); Chicken Karaage with Eggplant Terriyaki Sauce, Ponzu Aioli and Misono Rice; Honey Fried Chicken with Kimchi Carbonara Past; All Day Breakfast Nobu Inspired Braised Beef Cheek Tapsilog with Garl ic and Herbed Rice and Onsen Eggs; Best Ever Lamb Tagine with Couscous

November 27 Wednesday - MY CHRISTMAS TREAT– Beef & Adlai Soup, Best Ever Waldorf Salad, Herb Garlic Mayo Roasted Turkey, How to Lavishly Finish Store Bought Ham, Honey Roasted Rack of Lamb, Herb and Garlic Roasted Beef Belly with Gravy and Potatoes, Salt Roasted Whole Salmon, My Christmas Suckling Pig, Christmas Cake. Bring a Potluck Dish You Learned in Class. Best dish wins a beautiful prize! Fun & Surprises Await You. Special Discounted Class

For more information and reservation of seats

0920 9 REGGIE (Smart)/ 0917 5543700 (Globe)


Student’s Stories


“I have not stopped attending because right in the first class, I saw that Chef Reggie had a unique approach to sharing her knowledge. She teaches and cooks with love and passion, something that is missing in a number of chefs who try to teach. She could also teach without a ‘codigo’ (teacher’s cheat reference sheet), which only confirms her knowledge of her craft is very keen. As I love listening to her, including her jokes, I do not only learn new recipes, I also get to relax. Chef Reggie’s classes the best stress relievers for me."-- Melanie Chua

“I love the way Chef conducts her classes. She makes food magically. I mean no matter what dish she teaches us, the outcome is always super delicious. Chef could concoct a dish right before our eyes as she picks ingredients here and there. The result is always perfect. She really does wonders in the kitchen. As a young housewife, I used to try and do some standard dishes but they somehow didn’t turn out right, but after I began attending her classes, I learned how to do them correctly, like the way I cook my steaks and salads. Believe it or not, I also can make ice cream now.” -- Abby Dichaves

“Chef Reggie is a bottomless pit of new ideas, new recipes and information. She is brilliant. She is a genius. Her creativity surpasses anyone I know. Everything is in her head. In fact, she does not need recipes to guide her in teaching us. We had to bring notebooks to class and wrote the recipes as the class proceeded. I did not think that was unfair because she did not have notes too. Everything she said and taught came straight from her head and heart. There is always a new recipe to be learned. It is not like her to repeat her lessons so if you miss it, it is your loss. While Chef Reggie has taught the class recipes from various countries, she adjusts to local taste and the availability of ingredients, and the results are always better than the original.” -- Imelda Tan

“Chef Reggie's teaching method is not just limited to the cooking procedure or the steps. She also tells us about how we should choose our pots and pans, our knives and ladles. And then, she shares where to buy the best ingredients in the city. She is not just a good teacher, she is a great friend.” -- Judy Uy