Good Eats at Plazuela de Iloilo
The dynamic restaurant scene of Iloilo has truly improved and I like the point that there are restaurants that brought dining to a new level.
I would like to commend Ponsyon by Breakthrough they have captured ala carte dining and improved their fast food line up to one step higher. Without sacrificing the quantity of servings in every meal I'm impressed on how they do it imagine Crispy Pata for not more than 300 pesos that could be shared by 3 people. Thats value for money I could say, Steamed Oysters for Php. 65.00 and the baked ones for Php. 130.00 is a steal without the hassle of going to Villa baybay, You may opt to eat at the Al Fresco or air conditioned area though all servings are meant for sharing its hard to eat there if your alone specially if your going to be seated next to a long table of family.
I'll post some pixtures of Ponsyon on my next visit maybe this week....
Tuesday, November 01, 2011
Tuesday, July 19, 2011
THE ESSENCE OF BEING A WINNER
AND LEARNING AS A LOSER ....
In my years of experience as a the Coach of the St. Therese Culinary Team we had our shares of triumphs and defeats. We learn from experiences through the years. Every competition is different the judges perception are erratic and unpredictable.
The judges in the Philippine culinary competitions were always the same the scarcity of judges make them judge a culinary competitions an average of 3 times a year. They are always present in any major cooking competition that makes it difficult sometimes because their preferences are always the same. But in the time that you made the entry you were not considering the judges preferences but the winning factor of the dish.
You always believe that every dish would be perfectly executed and going out of the box is your main key. Sometimes you tend to force your self to the limits, however if sometimes the odds are not in your side suddenly the dish is not executed the way you want it you fall flat on the desired score.
Not all that could be done abroad in competition could win here in the Philippines or vice versa - meaning a Gold medal here could only be equivalent to a Bronze abroad or a Gold abroad doesn't mean it will also be the same in local competitions.
There are several factors that have to be considered for creating a winning dish, uniqueness and palatability are always primary. Sometimes even if you practice the dish over and over again if the person cooking it doesn't believe on the dish its very hard if it will win or not. The key is the person should have the passion in doing it because at the end of the day he will present it to the panel of judges.
A student who have won before in a culinary contest may have been over confident and when he experience defeat he had forgotten that in a war there is only one winner. Sometimes its not the medal that you have lost but the most important thing is you have learn how it felt to lose and trying not to do it again in the next journey of life.
Sometimes their putting too much pressure into themselves but they tend to forget to invest on the true essence of competing it is to practice and improve in every practice. When you don't see any improvement into their performance whose fault is that will it be the Coach or the Competitor?
Of course luck is important but we always win in the skills that we have. How do you acquire the skills? Of course in training through constant practice and commitment. Its difficult but sometimes you have to choose only one priority did you have your own share of reading magazines and books in cooking, self improvement and improving the quality of the entry.
When I was in college every time I'm going to lose in a game I see to it that I don't have to dwell in the miseries what went wrong and what can be done correctly. I will not reach this status of mine if I don't have these kinds of experiences I will not have an experience to share. Your a deeper person because you experience the pain of defeat.
Losing is just one part of defeat but how you stand up is the most important because it will make you understand that sometimes when you reach the top you have to go down. There's no supremacy because taste is always subjective.
AND LEARNING AS A LOSER ....
In my years of experience as a the Coach of the St. Therese Culinary Team we had our shares of triumphs and defeats. We learn from experiences through the years. Every competition is different the judges perception are erratic and unpredictable.
The judges in the Philippine culinary competitions were always the same the scarcity of judges make them judge a culinary competitions an average of 3 times a year. They are always present in any major cooking competition that makes it difficult sometimes because their preferences are always the same. But in the time that you made the entry you were not considering the judges preferences but the winning factor of the dish.
You always believe that every dish would be perfectly executed and going out of the box is your main key. Sometimes you tend to force your self to the limits, however if sometimes the odds are not in your side suddenly the dish is not executed the way you want it you fall flat on the desired score.
Not all that could be done abroad in competition could win here in the Philippines or vice versa - meaning a Gold medal here could only be equivalent to a Bronze abroad or a Gold abroad doesn't mean it will also be the same in local competitions.
There are several factors that have to be considered for creating a winning dish, uniqueness and palatability are always primary. Sometimes even if you practice the dish over and over again if the person cooking it doesn't believe on the dish its very hard if it will win or not. The key is the person should have the passion in doing it because at the end of the day he will present it to the panel of judges.
A student who have won before in a culinary contest may have been over confident and when he experience defeat he had forgotten that in a war there is only one winner. Sometimes its not the medal that you have lost but the most important thing is you have learn how it felt to lose and trying not to do it again in the next journey of life.
Sometimes their putting too much pressure into themselves but they tend to forget to invest on the true essence of competing it is to practice and improve in every practice. When you don't see any improvement into their performance whose fault is that will it be the Coach or the Competitor?
Of course luck is important but we always win in the skills that we have. How do you acquire the skills? Of course in training through constant practice and commitment. Its difficult but sometimes you have to choose only one priority did you have your own share of reading magazines and books in cooking, self improvement and improving the quality of the entry.
When I was in college every time I'm going to lose in a game I see to it that I don't have to dwell in the miseries what went wrong and what can be done correctly. I will not reach this status of mine if I don't have these kinds of experiences I will not have an experience to share. Your a deeper person because you experience the pain of defeat.
Losing is just one part of defeat but how you stand up is the most important because it will make you understand that sometimes when you reach the top you have to go down. There's no supremacy because taste is always subjective.
Sunday, July 17, 2011
SABOR BISAYA 2011... A SUCCESS
Yesterday was the culminating of the 2 day event (July 15, 16) in Bacolod City. The Sabor Visaya 2011
St. Therese - MTC Culinary Team won several medals in different categories. A totally new experience worth learning.
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| 1st PLACE - VISAYAN CUISINE BY TERRENCE BRYAN ALINSOD |
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| 2nd PLACE - ORGANIC PORK BY MIKHAIL TORREVERDE |
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| 2nd PLACE, WEDDING CAKE BY LOUIE YBANEZ |
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| 1st PLACE - CHEF WARS PROFESSIONAL CATEGORY DIONEL JAPITANA, MINER DEL MUNDO, ARVIN MOLINA |
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| 2nd PLACE MODERN ASIA CUISINE SEAFOOD CHALLENGE - JOSE EMMANUEL BASTANES |
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| TEARS OF SORROW 3RD PLACE IN CHEF WARS STUDENT DIVISION |
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| WITH MIKHAIL TORREVERDE AND BABY HARMON SUPERIO |
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| CHEF WARS STUDENT ENTRY |
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| CHEF WARS STUDENT TEAM AND ASSISTANTS |
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| 1ST PLACE AND 2ND PLACE RESPECTIVELY, BARTENDING CHALLENGE 1ST PLACE - ERWIN PUSCABOL 2ND PLACE - IRINE ANDREO |
Saturday, June 25, 2011
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...
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...
Monday, June 20, 2011
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.
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.
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| 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 !!!
Saturday, June 18, 2011
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.
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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.
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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.
Friday, June 17, 2011
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...
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.
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!!!
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
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