Ang Isang Chef na OFW.... 

Truly napaka layo ng sinasahod ng isang Chef sa Pilipinas compared sa abroad.. Sa Pilipinas ang isang bagong chef na may 3 years experience makatanggap ng 300 pesos/ day imagine that pero once na sila ay lumabas na sa  ating bansa average market price nila is $1000 dollars per month or 43,500 and that is 1,450/ day salary... and that is 5 times bigger than what they receive back home. 


I'm sharing to you some experiences of my former apprentices like Vincent Uy, Fiel, Mark Ian and Troy all of them have the chance working under me on my projects and some which occupied great post back home. 


I know its very difficult for them when they were still starting up but after 3-4 years of working under me they are now accomplished chefs. I believe to the fact that teach a person to cook and he will feed himself for the rest of his life... 


Pero me mga set backs din yun imagine there was a point that they will work without a day off kasi madami kumakain sa resto. Then wala sila kapalitan on their shift thats why they have to extend their duty but all of the overtime is paid naman. Their very lucky with their employer super bait. 


Although my cultural differences pero the moment that their here in another country its a blessing for them. 


Here are some improvements: 


1. Dati si Fiel kuntento na sa Nova at Chippy pero Ngayun Lay's Potato Chips na ang kinakain. 
2. Dati ok na sa ukay ukay bumili ng damit ngayun naka Giordano na at brand new... 
3. Hindi ka magkaka laptop sa Pinas kung di mu kukuhanin ng installment pero its the least of your priority    
    ngayun si Vincent Uy naka dalawa ng laptop. 
4. Lahat sila naka state of the art na Nokia or Samsung Cellphone dati naka analog lang na CP. 
5. Ang Dairy Queen Ice Cream is pang karaniwan lamang sa Kanila ginagawa lang nilang Dirty Ice Cream.
6.  Puno ang cabinet nila ng mga items na inihahanda nila para sa pag uwi nila me gamit sila sa bahay. 
7.  Napapa aral na nila ang lahat ng kapatid nila. 
8.  Aircon ang buong bahay na tinutulugan nila 
9.  Sawa na sila sa manok at baka they eat it every day dati tsaga lang sila sa sardinas at Lucky me 
10  Ngayun namimiss nila ang Sardinas at Pancit Canton... 

REVISITING BRUNEI....

It was really a very busy year for me this 2011... I thank God for all the blessinggs he has given me and my own little company... Tomorrow I'm flying to Manila because my scheduled flight schedule for Brunei is on Wednesday 7:00 in the morning hopefully there's no air traffic and everything is on schedule. I'm going to see my four former staffs and apprentices in Brunei. Vincent Uy, Fiel Vincent Apolinario, Mark Ian Canuday and Troy Cachero all of them I have worked upon in the past years working as a consultant here in Iloilo. 

My former Staffs who are now working in Brunei : Fiel ( in Green T- Shirt), Troy (3rd from left ) , Vincent (3rd from Right) This photo was taken during the 1st Food Showdown 2007 in Manila 

I'm trully proud that I have touched the lives of this people and gave chances to them... Following the principle, Teach a person how to cook and he will feed himself for the rest of his life.... 

I hope everything would end up very well in Brunei since this would be my second trip there. 

The first one was in 2006 wherein we competed in the Asean Skills Competition together with my Kumare Gerry Gavilan, though quite boring and nothing to see but the culture and food is very rich since it is influence by the Malay. Now Mr. Chua is flying me over to finally plot down the restaurant that were planning to put up. And hopefully the Shanghai restaurant would also push through since this is a very exciting challenge.

Until next Time !!! 

A TRIBUTE TO OUR BEST CAKE MAKERS 

1.  AVELINA CARBUNGCO FLORENDO 

     The Queen of Philippine Cakes, she pioneered the Wilton Method of cake decorating here in the Philippines and popularized the use of fondant and gum paste icing on cake. Creating cold porcelain is also her signature design. She has thought the best cake decorators of the country her passion for excellence made her at the helm of the International Exposition of Cake Societies (ICES) as its honorary lifetime member, this by invitation only cake decorating organization is the most prestigious in the whole world. 

2.  DEXTER REBOLLEDO (+) / RAYMOND REBOLLEDO 

      If there's a bake shop that garnered 3 consecutive Gold with Distinction in the Chefs on Parade eventually giving them the status of Hall of Fame, that is Dexter's Bakeshop. Dexter began his craft in Bulacan later on transferring in Katipunan area, the tradition of cake decorating is continued by his son Raymond. They created one kind pieces and no two cakes are alike because every cake is carefully crafted with a high level of craftsmanship and expertise.

3.  HENY SISON

       It was the early part of year 2000 when she is the IT cake decorator every bride wanna be wanted a piece of her cake. Now she is not resting at the helm of her achievements. She imparted a good sense of knowledge to her students through her culinary school. 

 

4.  PENK CHING 

     Among the Fil - Chinese Bakers she is among the most accomplished cake decorator not only that she has surpassed the discriminating taste of the elite wedding couples. Her designs are the most sought after for its exquisite design that led them to publish Cake In Sugar - their cake design book. Right now Penk Ching is busy  competing and mentoring culinary professionals through cake decorating competitions and she herself competes internationally. 

 

THE BEST FILIPINO RESTAURATEURS 

As a chef and restaurateur I truly idolize the people who molded the entire Philippine restaurant industry, their restaurants have been the trendsetter for design and excellence. This is a tribute for the best restaurant operators in the industry. 

GAITA FORES 

1.    MARGARITA FORES " GAITA" 

Her successful restaurant business includes Cibo, Pepato ( Closed ), Lusso, Cafe Bola she may not be a classically trained chef but her work experience in Italy is the strong foundation of her cuisine, she re introduced the lighter side of Italian cuisine beyond the usual tomato and pesto sauce. When she opened the first Cibo at the Greenbelt mall it trail blaze the craze for panini or Italian style pressed sandwiches. Its light but a meal in itself. 

A survive the worst health conditions and dubbed as the Giada de Laurentis of the Philippines. Her uncanny smile is so pleasant and warm beyond her surname Araneta.

2.   GLENDA BARRETO 

She started her career with a fabulous dinner with First Lady Imelda Marcos from then on she would do all the caterings of the late President, her unprecedented record as the most successful caterer of all time due to the countless state dinners served and inauguration of Philippine Presidents, no one surpassed her record for serving the most number of meals at a given meal period. She is a prime mover of Filipino cuisine promoting the flavors of the island in different expositions abroad. Right now she manages the Via Mare Group. Having several restaurant and maintaining its loyal clientele. 

LARRY J. CRUZ

3.   LARRY J. CRUZ (+)

Among the successful restaurateurs he is the one who has build the most number of brands in the Philippine restaurant industry. His untiring zest for building new concepts in the country is both patronized by the locals and foreigners. If you want to experience the true culture of the restaurant he can give the complete touch and authentic identity. His restaurants has character beyond the meals being served. His vibrant personality is often reflected in his company the LJC Group. Famous restaurants include Cafe Havana, Bistro Remedios, Fely J's, Abe, Ang Hang (closed)

4.  RAYMUND MAGDALUYO 

Among the junior restaurateurs Raymund established different concepts, he created successful restaurant chains that has a very good marketability. A former professor at AIM he created brands such as Red Crab, Flying Pig, Heaven and Eggs

5.  JOHNLU KOA 

He founded the French Baker Group found in Malls his uncanny management savvy brought him to great heights although he came from a family of bakers but with the management training he incurred as an assistant professor at the University of the Philippines he created the First French Style bakery in the Philippines. 

THE BEST EXPAT CHEFS IN THE PHILIPPINES 


It's a pity that there are a few Filipino Executive Chefs in the Philippines De Luxe Hotels ( 5 Star ) however there are a lot of foreign nationals that have called Philippines their home. I'm sharing to you my top pick of Executive Chefs here in the Philippines that have spent more than a decade of service to our country. I'm sharing to you some of the best Chefs that I have known since I was in college following their career and imparting their knowledge to Filipino chefs.

1.  NORBERT GANDLER, Austrian
     He came to the Philippines without expecting so much working in Mandarin as its Executive Sous Chef in the 90's. He trail  blazed the improvement of the hotel when Makati Shangri La opened he transfered to help his good friend Hans Schallenberg but the call to be an Executive Chef of Mandarin Oriental would be his next stop. When he returned to Mandarin Oriental Manila he put the hotel in Culinary Map, he would train the whole team undisputed in the culinary coompetitions arena here and abroad. His passion for the team led to unprecedented win of 5 National Championships. He event went as par as competing abroad and managing the whole team that participated in Salon Culinaire in Singapore.
Right now he is settled with his culinary school ISCAHM as the program director, also untiringly serving as a judge in numerous culinary competition around the Philippines sharing his knowledge and expertise on the trade of culinary competition. Every competition that we participate Chef Norbert has been part of it, even though he may not know me personally but he has been a great influence of who I am today.

2.  JEAN PIERRE MIGNE, French

He made the rounds in the best De Luxe Hotels here in the Philippines, he worked with Mrs. Glenda Barretto as well. Some of the hotels that he managed are Hotel Nikko Manila Garden now Dusit Hotel, Manila Diamond Hotel, Via Mare, Intercontinental, Century Park Hotel among others. As far I could remeber this chef he would always preside the annual Chefs on Parade Market Basket Competition he would judge in the event and be the chef in charge during the menu writing competition he is the one presenting the dreaded main ingredient. He is so lovable even though he would say bad words in Filipino he's still funny with his French accent.

3.  BILLY KING
Chef Billy was at the helm of Intercontinental Hotel for the longest time when he finally decided to open up his own restaurant together with Adreas Katzer and Jessie Sincioco, the famous Le Souffle Restaurant, it set the trend of Fine Dining Restaurant that is outside of a hotel. For so many years it is very consistent with the food that they offer. For me therese are some memorable flavors that up to now when I reminisce is still outstanding. A very nice melange of flavors, though quite pricey but worth every centavo. He is busy right now running the F & B Facilities of The Manor in Baguio called Le Chef, the other staples in the old Le Souffle menu is still there.

4.  DAVID PARDO DE AYALA, COLUMBIA
This dashing chef first came in the Philippines in the late 90's to be the head chef of Soleil in Pasong Tamo, Its the redefining the fine dining scene at this side of Makati later on he opened also Acqua at the Enterprise Center in Makati then Soleil Cafe Moderne. In year 2007 he moved to Discovery Group of Hotels as their Corporate Chef, although he is from Columbia he finished his culinary education in Harvard of all culinary schools the Cullinary Institute of America, he is busy operating the hotels food outlets presenting flavors of different islands that they manage.

All of the Expat Chefs are married to a Filipina, captivated with our smiles and exceeded their expectation that Filipinos are creative, hard working and as passionate like them...

WHAT A DAY!!! 

Just arrive from the birthday celebration of my client Mr. Johnny Que in his events venue called The Venue... 

meal was ok, I love the Pancit Molo because I have this passion for this Ilonggo favorite, when I was in Bacolod I would order it on a daily basis as my light dinner. Eto super pig out ako I think I have 2 bowls, with me is my friend Brian, I also had kalderetang kambing, pork sisig, roast lamb and guinataang langka with salmon... hmmn what a great idea for the salmon with guinataang langka I like the gata flavor infusing to the lowly langka. 

I'm also busy this afternoon because the competition guidelines of THE NATIONAL FOOD SHOWDOWN is already out THANK GOD !!! FINALLY well it was so thick almost 53 pages, I had it book bind down stairs bukas ko pa makuha sabi ni emely, wala kasi akong cake na pang suhol, nahiya naman ako padalhan ng corned beef sa lata, sabihin nya na lang na bakit kumakain ba ako ng lata!!! hahaha 

Later in the afternoon it was raining so hard pero trip ko pa ding pumunta sa City Square wherein ang gaganda ng plates nila so pwede na itong pang regionals sa SABOR BISAYA I still look forward to get my plates kay Jenayne, hope me stock in time for Food Showdown super ala time to go to Manila sa tuesday naman hectic ang schedule ko kasi me gagawin ako sa manila, then the following day maaga pa lipad ko sa Brunei... Hai wala na sex life... 

Until next time 

MGA SIKAT AT MAGAGALING NA CHEFS NG PILIPINAS 

note : IN RANDOM ORDER

Before I became a chef I often idolize the foreign chefs before I knew the Filipino counterparts, now that I'm based here in the Philippines I trully admire the people who are the prime movers of the Philippine Culinary Industry, they created a sense of pride for the young generation of culinary professionals. 

They created the most successful restaurants that brought Filipino cuisine to a next level. Or they introduced, innovate foreign cuisine to be adoptable to the Filipino palate or VIS - A - VIS. 

I hope those not included on the list will not feel bad and in the future I will create a part 2 of the TOP FILIPINO CHEFS 

1.  VIRGILIO "BOY"TIMOLA 

He is a sous chef for the Makati Shangri la Hotel, a consistent Gold Medal winner for cold display presentations. He frequently joins on international culinary competitions like the Hong Kong Culinary Classics or the Food and Hotel Asia in Singapore. I admire this chef because he always shares secret and techniques to his colleagues. He is very down to earth and passionate on his craft. 

2.  ARIEL MANUEL 

A multi awarded chef , a seasoned culinary competitor, Chef patron of Lolo Dad's Cafe and Lolo Dad's Brasserie, His untiring passion for competition earned the distinction of the most multi awarded chef in the Philippines bringing him tons of culinary experience. He is also a very good chef patron, His Lolo Dad's Cafe is known for culinary consistency which is hard to maintain in the operation. I know he did not finish any culinary degree but he will put any degree chef to shame with his several gold with distinctions. 

3.  JESSIE SINCIOCO 

She first started as a Pastry Chef at the Intercon - Manila eventually ending at the kitchen of Le Souffle a famous fine dining restaurant in Manila, her culinary prowess earned her the respect of the culinary world dominated by men. Her style in cooking is classic being French in origin. She is a very kind lady, hard working despite her gender she works long hours and being a sole example for her staff. She is a co - author of the Kulinarya book focussing on different aspects of Filipino Cuisine. 

4.  ERNIE BABARAN 

The most famous Filipino pastry chef Philippines has ever made, a living institution on the Philippine Pastry Industry. Chef Ernie is an untiring judge in different culinary competitions judging in pastry. He is very well versed in Bakery, Confectionary, Sugar, Cake Decorating. He shares secrets for the people wanted to learn the craft. Although you really have to pay a close attention to his techniques to replicate the task that he is performing. Once dubbed as the most expensive Pastry Chef of the Philippines because Mandarin Oriental counter offer a job being offered to him abroad. He rose from the ranks before he reached the epitome of being a Baker King...

5.  ANTONIO ESCALANTE 

He apprenticed with the best chefs in the Philippines both local and expatriate particularly at the Mandarin Oriental. This chef worked his way up even though he came from a well known family in Negros. When the proper timing is correct he opened his restaurant in Tagaytay, this critically acclaimed restaurant is a consistent winner in the Miele Guide, an international guide book on the best restaurants. He practices international cuisine more often French influence with a touch of organic and sustainable cuisine. 

6.  ROBBY GOCO 

I truly admire this chef in creating HIT restaurants, having an eye for the next IT cuisine and restaurant concept. He past foray like TEQUILA JOE's and CYMA among the more establish brand, right now he is diversifying to another facet in the restaurant industry focussing on quick serve restaurant. He may be educated abroad but he is very successfull locally. A chef and entrepreneur in one not all chefs could be a good business man but he could be both having a MIDAS touch when it comes to restaurant operation. 

7.   MYRNA SEGUISMUNDO 

She may started to be a prime operator of Executive Lounge like the posh Sign of the Anvil and Restaurant 9501 by the Lopez Group, but her keen interest in cuisine cannot be questioned. Her eye and taste when it comes to food cannot be questioned. An authority both in Filipino and Classical European Cuisine led her to organize the National Food Showdown, dubbed as the UAAP of culinary arts. Here everyone is showing their best creation for the year wherein she organizes it with integrity. She Co - Authored the book about party food and Kulinarya - a guide cook book on Filipino Cuisine. 

8.   BOY LOGRO

One of the first Filipino Executive Chefs, working in the palace of the Sultan in Oman and then returning in the Philippines and eventually the Executive Chef of the Manila Diamond Hotel, his management in the kitchen is unquestionable since the Diamond is run by a Japanese Management and they are known for quality and strict standard protocol. He did not even finished a culinary degree however with his keen sense to learning he learned the ropes of the culinary industry. Right now he runs his culinary school called CLICKS. 

9.   MELCHOR TAYLO 

Also one of the first Filipino Executive Chefs, working in the Kempinski Hotel in the Middle East and then returning in the Philippines and eventually the Executive Chef of the Hotel Nikko Manila Garden, The Manila Diamind Hotel, his management in the kitchen is unquestionable since the Diamond is run by a Japanese Management and they are known for quality and strict standard protocol. He did not even finished a culinary degree however with his keen sense to learning he learned the ropes of the culinary industry. 

10.  SAU DEL ROSARIO 

He finished a degree in Hotel and Restaurant Administration from the University of the Philippines, he became a chef and apprenticed with the best restaurants in Paris. He opened the famous Le Taxi at the Pan Pacific in Manila then eventually moving on from one hotel to another honing his craft. he found a job in Singapore eventually landing to be the Executive Chef of Raffles Hotel. When he came back it was a twist of faith that he became an instant celebrity when he opened the M Cafe at the Ayala Museum in Makati, furthermore he opened Chelsey in Serendra. Right now he is the IT chef and a celebrity endorser of famous brands of appliances and food. 

FROM RUSSIA WITH LOVE !!!! 

Maraming nagtatanong kung bakit ako blooming ngayun syempre kung maimbyerna ka eh di sad ang life pero ako naman I always see to it na life always go on... Kung may dumating na love life go kung wala eh di mag sarling sikap hehehe... Pero one morning may pumasok na letter sa email address ko imagine me naka alalang sumulat sa akin ng pag open ko bumungad sa akin foreigner imagine that. Sumulat sa akin ay isang Russian...
Hahaha kababayan pa ni Adolf Hitler tama kaya o German si Hitler basta ang sabi nya Father Nya daw is tiga Finland wow sa land of Nokia Cellphone!!!

Gusto makibagkaibigan ni Sasha in Short for sasha saturna (charos!!!) pero hindi ko ma spell ang pangalan nya kasi russian nga eh well every two days nag write sya ng letter sa akin telling his escapades, he works as an engineer imagine me agi pala na engineer sa Russia akala ko pang brusko lamang itong trabaho.

Nagtratrabaho daw siya sa isang gas station bilang engieneer so meaning matalino sya kasi hindi ka naman makatapos ng engineering sa Russia, gusto nya raw akong maka sama ng lubusan so for sure hindi spam male yung natanggap ko. Its really a true Russian letter, well ang sulat nya mali mali ang grammar mahirap maintindihan kasi nga di sya marunong mag english... Oh well hindi pa naman ako in love sa kanya pero who knows baka tingin nya sa akin si IRINA PETREGOVA .... Cno si Irina di ko alam I google nyo na lang tunog kasing russian eh hahaha. I post ko yung mga pixs nya bukas i post ko yung sulat nya sa akin wala namang mahalay tsaka di naman nya alam na me blog ako....

MINSAN LANG AKUNG NAGMAHAL .....


Dumadating sa buhay ng tao na nagmamahal tayu, sino ba ang hindi nagmahal ng lubosan si Ate Vi nga may Edu Manzano, Ralph Recto, Si Sharon nga may robin padilla, richard gomez, kiko pangilinan, gabby conception at even si Kris Aquino merong, robin padilla, philip salvador, james yap, joey marquez di ba ang dami...

Ako aaminin ko isang tao lang ang minahal ko ng lubusan..
Paano ba magmahal ang isang taong ito....

1.  Lagi akong masaya, syempre kung sa umaga na pag gising mo may text or tawag na bubungad sayu at sasabihing good morning , hope your going to have a fine day! Di ba kilig to the max yun ang sarap magbasa ng mga sweet nothings, buo na ang araw mo kahit pa bumabagyo sa labas feeling mo there's a sunshine after the storm.... di ba ang sweet....

2.  Every 15 minutes may nag tetext sayu na kamusta ka na kumain ka na ba ? Kahit kakatapos nyo pa lang mag usap sa phone tinatanung kung bakit hindi ka nag tetext... You may call it O.A. pero sa isang kagaya ko thats sooo sweet... Para kang nasa cloud nine every time na makakatanggap ka ng ganuong klaseng text.

3.  Tuwing meal period lunch and dinner even breakfast 30 minutes before tinatanung ka na kung kumain ka na syempre lagi mong answer hindi pa , tapos sasabihin nya na kung andyan lang ako ako ang maghahain para sayu or sabay tayung kakain di ba sa ganuong gesture your so touched sa ginagawa nya.

4.  Kuminsan in the event na kinukulang sya ng pera ikaw naman to the rescue bibilhan mo sya ng grocery, pautangin mo siya muna ng pera kahit na your expecting na hindi ka na babayaran pero hindi mo na iniisip yun  ang mahalaga sa yu makatulong ka sa taong mahal mo. Masarap ang feeling mo na nakaka tulong ka sa taong minahal mo ng lubusan...

5.  Nung isang beses na nag contest kami sa Cebu tumawag siya ng madaling araw kasi ang sakit sakit daw ng tiyan nya umiiyak siya sa sakit and I immediate called somebody to drive for him and bring him to the nearest hospital imagine sa ganuong sistema hindi mo matiis ang taong yun kinabukasan pinadalhan mo na agad sya ng pera pambayad sa hospital.

6.  Pinilit kong mag papayat sa para kanya imagine tuwing umaga gumigising ako ng 4:00 a.m. para lang mag jogging sa board walk tiniis ko yung hirap imagine 2 hours akong takbo ng takbo sa Board walk bumili pa ako ng running shoes ilang beses nya sinabi sa akin na sasama sya para mag run sa board walk to the point na binilhan ko sya ng running shorts kasi yun ang dahilan kung hindi siya makasabay sa akin. Yung mga bagay na yun syempre umaasa ka na may kasama ka pero still wala. Di ka nagalit pero your longing for the time na mag kasama kayu....

7.  Dumating ang aking birthday last year matagal na naming pinag planuhan na were going to have a week end sa Cebu ako naman excited na mag ka bonding kayu. Dumating ang araw ng aking kaarawan madaling araw 12:01 ng madaling araw tumawag sya to greet you di ba how sweet then akala mo in the morning papunta na kayu ng airport pero sad to say he has to attend sa kamag anak nyang may sakit sa Miag Ao so how true is that matagal na kayung mag kaibigan pero you never knew na meron palang kamag anak siya sa Miag Ao... masakit hindi ba yung wala siya sa tabi mo sa panahon ng iyong kaarawan.

8.  Syemppre ikaw hindi ka na tumuloy sa Cebu kundi mag maktol na lang sa loob ng kwarto mo , instead na mag celebrate maghapon kang nag mumukmok sa isang sulok wala ka sa mood mag work. Pero kinabukasan pumunta sya ikaw naman bale wala sayu ang nangyari may gift sya sa akin tinanggap ko naman para akong sira pero pag mahal mo kasi ang isang tao hindi mo iniisip kung ano ang kasalanan nya.

9.  Kinagabihan nag grocery kayu sa S.M. as usual supply wala na kasi sya eh.. nangako sya na ihahatid Nya lamang ang pinamili namin before kami lumabas, he wants to make up for the lost time na hindi nya na spent ang day ng aking birthday. Ikaw naman nag agree ka umuwi ka na at nagbihis ready for gimick umaasa na on the way na sya pabalik. Pero nagkamali ka 9:00 - 10:00 - 11:00 nag text sya na wala pala sya pamasahe. Para pumunta sa akin so anu ang mararamdaman mo masakit yun di ba?

10.  Masakit magmahal ng tao specially walang nangyari sa inyo kasi kung mahal mo ang isang tao ayaw mong hingin yun dahil natatakot kang  lumayo ito nag iintay ka ng tamang panahon... Hanggang sa sumama na ang loob mo at inutusan mo na lamang mo ang iyong puso na tigilan na syang mahalin kasi wala namang silbi hindi mo ba nagets ginamit ka lang taong yun pero ikaw nag bulag bulagan ka damit mahal mo sya.

11.  Lagi nya ako pinatatawa kung nagugutom sya I would call my friend na si Miguel Cordova to bring chicken in a basket for him. Maraming beses na kaming gumimik at ilang beses na rin syang nalasing hindi ko sinamantala ang pagkakataon na nalasing sya dahil mahal mo nga sya.   Masakit man aminin pero kinalimutan mo ang iyong estado sa buhay at nagsilbi kang bulag sa pagmamahal...

12 Bakit ko sinulat ito dahil ngayun namiss ko sya yung mga kulitan nyo at the happy memories na naging kayo kahit ang tawag sa akin ay BRO!!

CLASSIC BY LINES 

I know that I'm tactless parang male version ni Kris Aquino alam ko I hurt feelings during the course of my actions pero I say that I'm sorry... I'm sorry pero I have to publish my classic by lines na nakakatawa for me pero it hurted some feeling kasi tinagalog nila....

Here are classic lines na I'll never forget:

1.  SO WHAT DO YOU DO FOR A LIVING ?

I'm having a dinner with my friend na si Mike Guanco who is the Iloilo representative of Philippine Tatler, he was with a guy na super quite sa table na hindi man lang makarelate sa conversation namin, so 1st question , 1 question , 1 Answer din sya, finally I want to know his job in abroad its quite tacky to ask the occupation of one person so I usually ask when I'm in abroad this question,  ( So what do you do for a living ?) But if your going to ask that to Filipinos their going to translate it as Ano ang ginagawa mo para mabuhay? They translate it literally and not figuratively, when I ask that question I'm asking what is his work and I don't mean it na ano ang ginagawa mo para mabuhay,
Namula ung tao na yun parang napahiya sya sa sinabi ko buti na lang sinambot ako ng friend ko na si Fiel at nagpatawa na lang sabay sipa sa paa ko. Iba pala ang ibig sabihin sa tagalog nun I know na sometimes pag tinagalog mo ang isang english question the translation is very literal ..

2.  SO IF YOUR FAMOUS HOW COME I HAVEN'T READ ANYTHING ABOUT YOU?

I was with my client then he has a visitor na super famous na furniture designer... So I'm not in the architecture business at totally magkaiba kami ng work, He introduced me to this person na super famous furniture designer, eh ako naman hindi interesado makilala kasi hindi naman sya gwapo at mukha syang mataray...
Then we were talking about certain things then inokray nya ang isang dessert ko. He told me na yung isa nyang Chef na friend does the same thing eh ako naman ... I told my self na AND SO!!! Well wala na ako kailangan pang patunayan hehehe...
He was telling me na sikat daw sya and rubbing elbows sya kina Araneta, Aquino, Ramos, Macapagal at Ayala at siya yung nag dedesign ng mga Xmas decor ng creme dela creme of the society... Sa ganitiong pagkakataon cyempre hindi ko pa nabasa yung pangalan nya sa Philippine Tatler Magazine at Asia Society eh hindi ko naman sya kilala malay ko ba sa kanya...
Well nung pumasok yung client ko sa tinanong ko si Guest I told him "How come if your famous I haven't read anything about you?" Namula si Guest parang tinagalog nya ang ibig kong sabihin eh ang gusto ko lang naman is sa talent nyang yun dapat naaapreciate sya ng press at dapat mas marami ang makakilala sa kanya I don't mean anything... Ang sabi nya lang is hindi kasi ako showy... Eh dun pa lang sa pag name drop nya ng clientele and projects ano ba ibig sabihin nun di ba???

After a month or so during the inauguration ni P-Noy sya ang nag decorate ng Malacanang Palace at nakabandera ang kanyang pangalan sa Banner Page ng Philippine Star ... Famous Filipino Designer Al Caronan Decorates Malacanang Palace ... so talagang sikat siya pero first time ko syang nabasa sa headlines ng broad sheet ngayun I'm thankful kasi na meet ko na ang isang world class designer that made the Philippine Pavillion sa China Expo... Si Al Caronan None the less.... PEACE !!!