Personal Chef Manila

A letter to my favorite readers

2011-07-07T14:45:00.000+08:00

Dear readers,

Thank you for keeping up to date on my adventures and recipes on this blog. I have enjoyed immensely your readership. An exhilarating ride for a newbie blogger, it was most rewarding.
Along the way, I have found some limitations on this blog, and would like to improve how I offer my writing to you. So, I am moving to new place.
I recently purchased my own domain. And gave it a totally different name, a different persona. One that reflects what I really am and the kind of cooking that I usually do in the kitchen.
Please follow me to the new blog site HarlequinnCooks.com. I promise it is a better portal for most everything you might need.
Again, thank you. And I hope to see you there.

Chef Ivan

Thoughts on a new blog title

2011-07-05T17:30:00.001+08:00

I sit in front of my pc. Just one thought invades every nook and cranny of my brain. And it’s beginning to be bothersome. Only because I want to get better. Doesn’t everybody.

I am going to make a few changes to my blog. And one of those is the title. I have racked my brains for the last couple of weeks. And I came up with some:

chefivan.com (too egotistic. Might as well be on facebook)
chefivantheterrible.com (ha. But not professional)
kitchenconfidential.com (taken)
Kitchenworks.com (taken)
thespiritofcooking.com (taken. And it restricts the blog to just a few topics)
spiritedcook.com (can’t tell if it’s catchy)
cookieschef.com (might think it’s all about cookies)
personalchefmanila.com (taken)
chefmanila.com (taken)

So, my train of thought has derailed. I need a new blog title. Something that easily rolls off the tongue. Something easy to type. What can I give you? I don’t know. Never did a contest. Don’t know what to give away. Apart from permanent credit to the creator of the title, I give my thanks. In advance.

Apple Crumble and feeling good

2011-06-25T16:33:00.001+08:00

It is not the season of leaves falling to the ground, but one of my favorite ways to fatten up is with a rich apple crumble. In other parts of the world this recipe can do so many things during the cold times and cold months. A warm slice can lift you up when the world seems to be against you, can keep you company when curled up with a book, or to bring friends together over a cup of coffee enjoying the brisk air at a neighborhood cafe. I personally like indulging when the sky is grey and the rain is falling, washing away all my worries, anxieties and inhibitions. Leaving me with just sweetness, quite and solitude as I sink my teeth into the flaky crust and rich filling, messing myself up with the crumbly topping. I believe a scoop of vanilla ice cream topped with strawberry balsamic vinegar adds to the sinfulness .

So we start by making the pie crust. This is one recipe that is reliable. But I do depend heavily on the digital weighing scale, as with baking other recipes. I just find that measuring cups leave a lot of room for error. With exact weights this pie crust comes out exactly the same every time

320 g All purpose flour
15 g sugar
3 g salt
175 g butter unsalted
Juice of half a lemon
85 ml ice cold water

In a food processor, pulse flour, sugar and salt. Add butter, then pulse to a coarse crumb

Add lemon juice and water, and pulse to a moist crumb

Turn out to a cold surface, and flatten to a round dough. Cover with cling film and chill 1 hour or overnight
Butter a pie pan on all inside surfaces.

Roll out dough to a fourth of an inch. Transfer to pie pan and press evenly and lightly

Brush with egg wash on all sides

For the apple filling I used green apples as do any other self respecting baker. Peeled and cubed, they are perfect for some slow cooking

12 pcs apples
Juice of half a lemon
150 ml water
30 g white sugar
30 g brown sugar
1/4 tsp ground nutmeg
1/3 tsp ground cinnamon

Peel apples and cut into 1 inch cubes

Place apples in a stock pot and add in all the other ingredients
Bring to a boil, then lower heat to a simmer

Let simmer uncovered until apples are tender, about 25 minutes
Remove from heat and let cool

For the crumble:

150 g all purpose flour
60 g white sugar
60 g brown sugar
100 g butter

In a bowl combine all ingredients with a fork.

Mash with fork until it resembles coarse crumbs

Preheat oven to 200C
Pour cooled apple filling into the pie shell
Sprinkle crumble over pies until completely covered
Pop into the oven and bake until golden brown. About 25 minutes
Remove from oven and let cool completely

Now grab a book, blanket, pop in Barry White or Smokey Robinson, and let the good times slowly lull you into decadent relaxationl. Please, Kenny G does not go with apple crumble.

Best Adobo Recipes in on-line mag!

2011-06-17T10:17:00.002+08:00

So after winning the AdobOlympic s 2011, my family got first wind of mass publication when Yummy Magazine posted our winning recipes on-line. Today’s sunny morning seemed even brighter as our adobo recipes were immortalized in digital print. Imagine, the demure Maria Clara having never looked better. And the Maria Clara Exposed gathering interest as well. We are all happy. The cooks who made it possible: My life partner, Rossana; daughters Alie and Maxine; and moi, who was reluctant at first to join. What good things will come out of this?

UPDATE:

The AdobOlympics have now been covered in the PHILIPPINE INQUIRER. Read the story here

And here is the video as covered by HIP MANILA

The very reasons not to be a chef

2011-06-04T13:25:00.001+08:00

Admit it. You personally know at least one chef or professional cook. At least have come across a professional cook significant enough to warrant a second look. Or know of someone who recently graduated from a culinary or hotel management school. Maybe 10 or more years ago many people looked down on the lowly cook. Thinking they were criminals, half-lifes, never amounting to anything. Ironically, it is the spirit that keeps professional cooks going, chugging out thousands of identical plates every week, working in near-submarine conditions, at very low pay. Because we love it.

Recently though, it has been very difficult to weed out the posers from the professional cooks. Every technical, vocational and fly-by-night schools sport culinary programs, making diploma mills spit out more culinary certification. Is it the ‘in’ thing? Are more and more people considering a career in the culinary arts? For what reason? These should not be one of those reasons:

For the glamour – a chef, by definition, is a cook that leads other cooks. The personalities you see on TV? They are called chefs because they earned that title, not bestowed upon themselves. Anthony Bourdain documented his rise in the ranks. Eric Ripert made a name for himself. Gordon Ramsay got michelin stars. But Rachel ray? She’s not a chef. She is just another Martha Stewart wannabe. If you want your 15 minutes of fame, you have to travel a long and winding road before you get there. Earn your battle scars.

For the money – this is an attainable dream. We all dream of a high salary, royalties and product endorsements. But one gets into this profession with more spirit than a ready checking account. In fact, most start out as stagiares earning next to nothing. For years on end. As an apprentice, or someone lower than an apprentice. A pot scrubber, a peeler. Yet they trudge on, because they learn something new every day, every year, working on their craft.

Because everybody is doing it – Keeping up with the Joneses is very bad at the get go. If you think following the trend will turn you into the mindset of a chef, much less an actual chef, then the line cooks will skin you alive and sear your working hand with a hot iron pan. This is a sign of a finicky mind, only learning how to cook because somebody told them to. Where is the passion there?

Because I cook at home – A professional cook is very different from a home cook. Even if you could make the best BBQ sauce in your small town, or make a mean casserole, that does not make a chef. There are a lot of things to learn. Because whatever you learned at home will be obliterated from you mind as inefficient, redundant and a waste of space. Professional cooking is an art. In some cases, it’s a discipline, a way of life.

Be a chef, a professional cook, because you love cooking the same thing over and over again with no difference from one plate to another. Because you have gone through the burns, the cuts, the bruises, humiliation, and other such forms of rite of passage to earn the title. Earn it. Don’t call yourself a chef. hear it from someone else’s lips. Someone that matters. Not from your culinary school instructor.

Paradise found…and it is definitely not Boracay!

2011-05-24T09:34:00.001+08:00

It was dawn on a Wednesday when i was kidnapped. As everyone slept, I tiptoed out of the door into the waiting van, knowing nothing of my destination. The driver appeared groggy from interrupted sleep, struggling to stretch out the last few milligrams of coffee in his system he had the day before. The only thing reliable about McDonald’s these days is their breakfast menu, so a quick detour for some hot fluffy pancakes and bitter coffee was in order. Half an hour was spent discussing rumors and and gossip while slathering maple syrup and rich butter. The driver, too, did not know where I was going. He was just a driver.

Minutes have passed, and eventually closed on my time of departure. As I was dropped off at the airport, I was instructed to deliver two boxes. Knowing security is tight nowadays, even for domestic travel as I soon found out, I unceremoniously stuffed the boxes into my check-in luggage. resulting in being three kilos overweight. No problem.

After going through the numerous security procedures, I found myself buckling my belt back on in a small coffee shop just a few meters away from the departure gate, waiting for the plane to arrive. Flight was on time, according to the board, so it afforded me to enjoy the Manila sun for a few minutes and mooch off the wifi. Why is it that when one travels we find solitude in a good strong cup of coffee?

My fellow passengers were all dressed in their summer’s best. Colorful shorts, ridiculous shirts. Most sporting that dreaded iPad, not doing anything useful. A few backpacking foreigners were just whiling away the time reading pocket books and rolling their joints. As we boarded, the excitement mounted, because we were all going somewhere unknown, at least for most of us. Because the lure of an island beach paradise south of Manila seemed more inviting than staying in hot and humid Manila this time of year. We took off at exactly 7:20, the city growing smaller each meter we go higher.

I find myself seated next to two German backpacking tourists, looking out the window. Their conversations was interesting, as my rusty grasp of the Deutsch caught their plans once they deplane. They were headed to a resort just a few minutes away from Puerto Princessa, our destination. Half an hour into the flight, they fell silent as I have, just watching clouds roll by.

We arrive at Puerto Princessa just over an hour later. It was drizzling, no ounce of sunshine. But it didn’t matter. I had work to do. After stowing the luggage in a Fortuner, we took off for a long drive to the town of San Vicente. The laptop proved useful here, as I was able to catch two movies while going through rough jungle roads.Twice i thought we have arrived, for the gleaming Palawan coastline can be visible. After lunch we were at a private cove, a resort called Capari.

“Located in the final frontier of the Philippine archipelago of Palawan, is the spectacular tropical setting of San Vicente. Capari Resort is a modest boutique resort of 15 rooms situated in a private cove, offering serenity, privacy and non intrusive service with the warm Filipino hospitality.
A place where you can reconnect with nature, unwind and relax. Conveniently located in the centre of the emerald islands of San Vicente and near the Philippines’ longest 14.7 km white sand beach cove called, “Long Beach”. Deserted beaches, waterfalls and captivating viewpoints that will surely take your breath away.
Tropical beaches are plentiful and an abundance of marine life provide many activities to enjoy. Snorkeling, beach games, swimming, scuba diving, island hopping, mountain biking, hiking or running trails. After all these activities, a rejuvenating spa experience is at your service.
We provide tasteful accommodations, good food, new world and old world wine and activities for all. Capari Resort San Vicente is a secret waiting to be enjoyed.
We pride ourselves with eco-consciousness, being sustainable, helping local farmers, fisherman and employing the local community. Minimalizing our carbon footprint and working hard to keep San Vicente… Clean, Green and Pristine.”

The light rain added to the mystery of wilderness, as flaura and fauna were more pronounced. The resort had an elevated boardwalk, flanked by small cabins leading up the beach. And it was a sight to see. Tall palm trees, the water, the sand. At that moment I cursed the rain gods. I spotted a couple of cabanas along the beach front. Nice place to relax. After checking into my room, I went to the rustic kitchen to meat the crew. They fed me fried fish, egg and garlic rice for lunch. And after half a day of travel, it felt like the most delicious plate of seafood I have ever had.

I was to help prepare the food for the mayors of Bukidon, Iloilo and Palawan who were arriving the next day. With a four day menu in my hand, we set about organizing the kitchen. Fresh seafood as I have never before seen in any seafood market in Manila. So fresh they had rigor mortis, gleaming eyes, the scent of sea salt. We gutted Tanguigue, red snappers, milk fish, squid, Talakitok. Crabs. Spider crabs. That first night i slept under the stars. The cabins were small but comfortable. The twin bed was a welcome treat after a long day. No TVs, or internet, it was a world away from everything. So quiet was the place at night you could hear your watch tick.

The next four days when by in a blur. A line cook by the name of Jimmy was a fisherman by trade, and he really knew his fish. How many kitchen cooks have you seen that can cleanly fillet a meter long marlin under 5 minutes? He took me spear fishing one morning 5 minutes off shore. Snorkeling isn’t what I’m good at, but my struggles were rewarded with a vast coral world just beneath the surface, swarmed with every fish of every color and size. The corals formed avenues that were a delight to swim through. We caught a few fish, and after an hour we headed back. Before we beached, a lone snapper jumped out of the water and into our outrigger. That night we feasted. And Another Fisherman would go out at night to do the same, with a lamp attached to the front of the boat to attract the fish.

View Full Album

Each night after a 14 hour day, I would go to bed, listening to the drunken guests belt out in karaoke at the adjacent pavilion. It was amusing, the warbling lulling me to sleep, for each morning I had to get up before dawn for the breakfast service.

On my last night, tired as we are, the Capari staff and I built a bonfire and just lay down in the sand. The guests have departed, and I was just gaining strength for my flight back home. Next morning, the trip to the airport seemed a lot shorter. After checking in and purchasing some gifts, I boarded the flight, filled with sunburned tourists who were uncomfortable in their seats. An hour later we landed in Manila in the middle of a storm. Ironic. That’s ok. I have a whole gallon of wild honey to show for my trip.

If you want to move away from over crowded and over commercialized Boracay, book a few nights at Capari, an Island cove in the Northwestern town of San Vicente, Palawan. It is worth the trip.

Summer cooler: Refreshing Lemon Sorbet

2011-05-02T09:29:00.003+08:00

So we have a function that required a palate cleanser. Naturally, lemon sorbet came to mind. Try as we might, for convenience sake, we scoured most of the supermarkets and gourmet shops, and nobody seems to have it on stock. So with a little research and some testing, a recipe was developed for the crisp taste of semi frozen sorbet. great for in between courses, the sorbet can also be a great way to cool down during the hot summer months.
The following recipe was quite simple. Only we had to do it without an ice cream machine. With a little effort and a whole lot of love, it can produce one of the lightest most refreshing sorbet anyone can make at home.
It is important that you use fresh lemons. Try and find lemons that are uneven as they guarantee they are not the waxy type. Roll it whole with the base of the palm to loosen the pulp before juicing. I recommend a Microplane to get the zest. The tool can neatly get fine shavings of the peel without getting the bitter rind, as that would be bad news for what you are about to create.

Bohemian Lemon Sorbet

Serves 6

Grated zest of one whole lemon
235 ml water
100 g sugar
120 ml lemon juice
1 egg white
120 ml carbonated mineral water
Candied lemon for garnish

In a sauce pan, stir together lemon zest, water and sugar
Bring to boil, then lower heat to simmer 5 minutes
Remove from heat and let cool completely
Whisk egg white until stiff
Incorporate into lemon syrup
Stir in lemon juice and carbonated water
Place in a tall canister and place in freezer for about 90 minutes
With a stiff wire whisk, break up ice crystals and beat to distribute evenly. Place it back in the freezer
Break up ice crystals every two hours. The more the sorbet is beaten, the lighter and fluffier it gets

A stiff wire whisk makes breaking ice crystals easy. So get one that does not flex so easily. I used a mayonnaise plastic jar as a canister as it is easier to store and cover. Aluminum canisters tend to react with the lemon’s acid giving it a very faint grey tinge.
As compared to a granita, which is a frozen dessert, sorbets have egg whites to give it a softer texture. And since the beating incorporates air, the volume increases the velvet smoothness.
Let me know how yours turns out. Any suggestions to improve the recipe are welcome. Just post it up in the comments section.
Ciao.

The things that annoy us

2011-04-29T08:32:00.001+08:00

Or to put it bluntly, what pisses the hell out of hospitality professionals

Announcing they’re bloggers or critics the moment they get in the door. Especially when don’t know jack-shit and act all Amuse-Douche like.
Attention grabbing fake allergies. One customer came in and said they were allergic to garlic. I say ‘then don’t go to an Italian restaurant’
Nursing their solitary beer or cup of joe for hours on end, mooching off the free wifi
Getting boisterously drunk
Treats waiters like 3rd class citizens, acting like they are about to be married to Prince William
Splitting a bowl of soup, salad or sandwich for two
In Manila, it’s the bodyguards they bring. Occupying other tables and not ordering anything
Asks for non fat, decaf, artificially sweetened cappuccino to go with her slice of Black Forest cake
Asks to speak to the chef in the midst of dinner service. On a Friday night. When the kitchen is deep in the weeds
Showing up 30 minutes late for a reservation. On a Friday night. Expecting a table ready
Leaving their valuables such as a DSLR camera displayed on the table, then blames the wait staff when it gets nicked
Utters the words “Do you know who I am?!”. Obviously not, buddy. You are given the same VIP treatment as everybody else
Finishing two thirds of the meal before complaining, then wanting it written off the check.

Man in the mirror

2011-04-18T23:18:00.001+08:00

We look at ourselves in the mirror during our alone time every morning before heading off to work. And these are the moments when we are at our most introspective. Have you asked yourself any of these questions?

How old would you be if you did not know how hold you are?

If you had the opportunity to spread the word to a large group of people, what would your message be?

If not now, then when?

What would you differently if you knew nobody would judge you?

Are you holding on to something that you need to let go of?

Have you done anything lately worth remembering?

Do you think crying is a sign of weakness, or strength?

Would you break the law to save someone?

Do you celebrate the things you do have?

When it’s all said and done, will you have said more than you’ve done?

When the last time you tried something new?

Which activities make you lose track of time?

If you could do it all over again, would you change anything?

If you had a friend who spoke to you in the same way you sometimes speak to yourself, how long will that person be your friend?

If you had to teach something, what would you teach?

Are you aware that someone has it worse than you?

What makes you smile?

What would you regret not fully doing, being, or having in your life?

Do you ask enough questions? Or do you settle for what you know?

38 ways to chill

2011-04-16T22:02:00.000+08:00

The heat is bearing down on the pavement and bouncing up to our sanity. Yes. It is summer in the metro. It is ludicrous that we could not run the airconditioning at full blast during the hot summer months, owing to the fact that the Philippines has the 3rd highest electricity rate in the world (crazy, isn't it?) and it is not entirely safe for the environment. So what can we do to stay cool? Here are some suggestions. Some are obvious, of course.

Wear loose clothing, or as little as possible, if not none at all
Go commando
Drink mint iced tea
Avoid caffeine and alcohol, they are natural diuretics
Get up before the sun rises
Go out more often at night
Walk slowly
Cut your hair, or tie it up into a pony tail
Go to the mall and soak up
Sleep beneath the stars
Put you favorite pillow in a freezer bag and chill for a couple of hours
Keep a spritzer within reach
Take a cold shower before and after work
Chill your pulse points for a few minutes
Place iced water in your hot water bottle before calling it a night
Soak your feet in a bucket of cold water
Go downstairs, because heat rises
Eat spicy food
Schedule errands for when the sun goes down
Stay in the shade, if not indoors
Drink lots of water
Stock up on Popsicles
Plant a tree
Go cool-pooling. Like car-pooling, you share an airconditioned environment with friends
Do the wet t-shirt
Keep condensers clean and free of dust
Park your car in the shade
Be sensible when exercising. Cool down with these tips
Go fly a kite
Spend a few hours in an inflatable pool
Go to work with a cold lunch
Turn on heat generating appliances only when needed
Hang an ice towel in front of the fan
Sleep in a 'spread-eagled' position
Freeze water bottles to rub over your neck with during the day
Think cool. Rent movies that deals with ice, winter, cold hard rain
Stay out of the kitchen as much as possible
Take the airconditioned public transport instead of the car to work

I know there must be other ways to beat the heat this summer. Maybe you know of some. Post it here so everybody can 'chill'

13 things that say you are an AMUSE-DOUCHE

2011-04-09T21:10:00.001+08:00

We know or have come across at least one person like this. Hell, we may even have a friend who is exactly like this. Sometimes amusing, most of the time annoying, we put up with them for one reason or another. I hate stereotyping, but there are characteristics that can help anyone spot one a mile away. And here are some of them…

You just graduated from culinary school, and you think you are better than the chef

You appear on TV as a celebrity chef, but never have worked in a professional kitchen

Your professional timeline is that of a precious antique. You go to the highest bidder

You are a chef-whore. Hang around professional chefs and bona fide foodies just so that you can say you are

Vegetarian or carnivore, you impose yourself on the other side of the fence

You show up at functions and events uninvited, hogging all photo-ops

You have a whole line of cooking products under your name, yet you do not know how to fry an egg (K___ A_____?)

You have a steak cooked medium well to well done

The amount of cookbooks you actually have and used are less than amount of mobile phones you’ve owned

You blame ‘Climate change’ on irresponsible companies but haven’t changed your lifestyle to at least help the situation

You own a $100+ chef’s knife but never used it in the kitchen

As a culinary school graduate, you have no respect for cooks who learned it the hard way

You don’t know the difference between a hollandaise, a béarnaise and a maltaise sauce

Do you know any more traits? Let everyone know, for goodness sake!

The PERFECT MORNING AFTER BROWNIE

2011-04-02T13:42:00.001+08:00

I have a very soft spot for anything chocolate. In another life, I would have enjoyed chili with chocolate, or ended up as a successful pastry chef. I have not had the opportunity, however. Like most cooks in the hot kitchen, bakery is our Achilles Heel, the one thing that we could not even begin to imagine the precision of the recipes and execution. We do have basic recipes, though. And these recipes come by once in a while, something so great, something so different, you just can’t let it go. Even rare the proofed recipe. Baking is an exact science, ironically since there are millions of variations to the recipe that follows. I found this recipe at a point when I just felt like nibbling.

if you have the inclination to indulge, forget new year’s resolutions, please have a go at this. I did, and it was snapped up while warm, from the hungry sleep deprived kitchen crew, to the board members of IBM that needed something other than the mass produced bagels, waffles cookies and pastries from the nearby coffee shops. This recipe serves as a guide. Put your heart into it as I did. And like all things that have worth, take your time. Feel every step and put some spirit into it. Only then can you call it the PERFECT BROWNIE.

250g unsalted butter
200g dark chocolate bar
80g Hershey’s cocoa powder
85g all purpose flour
1 tsp baking powder
360g brown sugar
4 eggs, beaten
Zest or orange

Preheat oven to 180C/350F
Pop in some Bob Marley and raise the volume to just audible.
Line baking tray with butter and grease-proof paper. Smooth out wrinkles with your hands feeling the surface and every corner, taking in the smell from the butter is melting slowly with your fingers.
Over a double boiler, melt butter and chocolate. Stir until smooth. Take your time. Watch how the chocolate crawls down the sides. Be mindful of the patters of dark brown and yellow.
In a separate bowl, sift together cocoa, flour, baking powder and sugar. It should form a fluffy mound in the center of the bowl
Remove chocolate from heat and gradually add the sifted dry ingredients.
Stir with a wooden spatula for about 1-2 minutes
Add the eggs and mix until smooth
Pour batter into prepared baking tray. Tap the sides lightly to let loose any air bubbles and to level
Bake 25 minutes
Transfer to a cooling rack and allow the residual heat to slowly cook interior and dissipate
When it has reach room temperature, transfer to an airtight container and refrigerate overnight
On the morning after, bite into the soft chewy inside of the brownie, and then tell me…what do you feel?

Post pictures please

What if…

2011-03-26T11:22:00.001+08:00

Life moves forward, change being the only constant. Where would we be other than from where we have been? Each sunrise should mark a new step in the right direction. As if we were propelled to strive to be better, to go farther, to take the bull by the horns and all those new age crap that pervade us each and every morning when we spread open the broadsheet and humor ourselves on the comics section, eventually ending up on what does our birth sign say now.

It is Saturday morning, and after a week of more than usual activity in the kitchen, peace has allowed me to write and reflect on what creeps up on us once in a while when we find ourselves alone. You may be sipping your coffee, or massaging the LV bags under your eyes after a long night, or just sitting still watching the cat gazing into space. When your mind stops wandering, and starts wondering, what if…

…the mobile phone was never invented – half the time the little gadget is acting like a leash, keeping us connected, wagging our tails the moment it beckons. Although today smartphones have proved invaluable, some of us wonder how we survived without it in the first place. But we did. The powers that be survived without it.
…one became a doctor, instead of a professional cook – I would be charging astronomical fees for consultation and procedures. I would be paying off the loan for medical school. By my age today I would strutting around in a lab coat or scrubs, pulling 48 hours of duty in the emergency ward. I would also be surrounded by sick and dying people.
…I wrote a cookbook – one that would change the way the world cooks. Julia Child made that remarkable milestone. Then just recently the ground breaking ‘Modernist Cuisine’ (which is on my ‘must have’ wish list) is making amuse-douche (pretentious chefs) cringe and the foodie population shiver in anticipation. I would write a cookbook that would do just a bit more than that. Not for self glorification, but to change the world. What if we did hunker down and typed out that novel that has been festering in the back of our minds?
…Zuckerburg was beaten up by the twins – maiming him in the process? Facebook as we know it exists in two very distinct forms, depending on which part of the fence you are looking into. One as an essential tool that you have full control of, that actually gives you the results you need, when you need it. On the other side of the tarnished coin, FB exists to rule your life. Like everything about your life is dictated by Facebook. Would life have been simpler without Facebook?
…Gottlieb Daimler came across a concept for solar powered energy - instead of the internal combustion engine. Would we have the energy problems we are currently experiencing now? Would the oil countries be as powerful? Would war and senseless killing be averted?
…among the millions who were killed in the 20th century, one turned out to be the genius that had the cure for cancer or AIDS? – Medicine as we know it can can take care of most fatal diseases. A controversial argument is saying that cures, especially for the ailments that have plagued society and decimated millions, are being suppressed by money hungry pharmaceutical companies. On the other hand, had a cure been discovered, would it not be pleasant that it be introduced to the world just for the sake of the Hippocratic oath, and not for economics?
…free energy was actually ‘free’ – the Philippines was recently rated as the country with electricity rates higher than that of Japan, considering Japan has a much, much higher cost of living. Why is that? Is electricity that expensive? Does it really cost that much to power a home? Or there too many hands in the pot along the way?

I don’t know. I am just rambling. The Saturday morning has progressed into lunch service. I do know either if I should act on these ruminations. Like all points to ponder, crossing the line to make something out of it is just another step forward into one direction. At least it’s a step.

The summer season will be here soon. And soon it will be too hot to move. We are in the midst of preparing meez for lunch and dinner and for tomorrow’s brunch buffet. We will be making shrimp bisque, a rich soup that is a meal in itself. It was never before served in this restaurant, but like the logic of moving forward, there is a first time for everything.

What do you think of when you are alone?

10 great places to have breakfast in Manila

2011-03-23T14:51:00.001+08:00

Cafe d’Asie at the Bellevue Hotel – Located in the south, the hotel is situated in the breezy Alabang area. If you are one of the few lucky enough to jog through the parks and wide open spaces, a short detour to this hotel will be most rewarding. A full breakfast buffet with continental and Asian influences that will start your day right. For directions, just follow this map.

The Bellevue Hotel Manila
North Bridgeway, Filinvest Corporate City
Alabang Muntinlupa City
+63.2.771.81.81

Spiral at the Sofitel Hotel – Breakfast by the bay has never been better at this hotel. Served everyday from 6:30AM to 10:30AM, it is the most extensive of all hotel buffets. So vast is the selection that 90% of the time guests are not able to enjoy dessert. With live cooking stations, delicious Asian cooking, cheeses, wine, coffee, and desserts that you really can’t miss, it will be extremely difficult to stay on the current diet regimen.

Sofitel Philippine Plaza
+63.2.551.55.55

Pancake House – Their signature dish has never been equaled not imitated. Fluffy pancakes, rich whipped butter, delicious maple syrup. Located almost everywhere, it is a convenient place to have breakfast, although a favorite branch is the Salcedo branch. Casual dining. Modern take. Also serves Filipino breakfasts.

Pancake House
189 Salcedo Street Legaspi Village, Makati
+63.2.894.07.20

UCC Cafe at the Mall of Asia – An extensive coffee menu is the plus side. Crepes for breakfast? And honest to goodness milkshakes. They make great French toasts, with fresh fruits and waffles. Although not the greatest, but the outside dining area is a nice place to enjoy the early part of your day.

SM Central Business Park
Bay City, Pasay
+63.2.556.01.75

Sinangag Express – locally referred to as SEX, their facebook page is an interesting hodgepodge of innuendos, but breakfast reigns here. Tapang Tapat, Sizzling Boneless bangus, Lucban Longganisa, La Paz Batchoy…sigh. hearty Filipino favorite. not high class cuisine, but it hits the spot.

Sinangag Express
70 Presidents Avenue, BF Homes
Paranaque
+63.2.541.49.62

Apartment 1b – some friends say they swear by their menu. And after a run at the Ayala triangle, a properly done three egg omelet and some good coffee is just the right thing to order before heading out to the showers before work. Pancakes and waffles of course, is a pleasant expectation. i would go for the meusli, with shaved fruit…yum!

Apartment 1B
One Lafayette Square
G/F Unit 1B 132 LP Leviste corner Sedeno Street
Salcedo Village
Makati City
+63.2.843.40.75

Floating Island – the few and rare times I go to Makati Medical Center (I hate hospitals) finds me in the dead of night looking something good to eat. And absolute favorite is the corned beef with fried egg and garlic rice. The breakfast menu is pretty limited, but it’s homestyle. If you find yourself in the hospital and you don’t want to go mainstream with Burger king and wish for a hot meal, head on to the 3rd floor.

Floating Island Restaurant
3/F Makati Medical Center
2 Amorsolo Street, Legaspi Village
Makati City
+63.2.892.43.56

Somethin’ Fishy – It’s in the quiet part of the city, right smack in the middle of residential condominiums and office buildings. Extensive seafood menu, of course, in addition to the breakfast buffet that ever local seems to be raving about. After a jog, have a seat by the veranda. Very affordable breakfast buffet, it’s a wonder how they make money. Someone said it’s not exactly a date place, but then again, if you spent the night somewhere, this is a good morning after.

Somethin’ Fishy
Eastwood City Walk
Eastwood City Cyberpark
E Rodriguez Avenue
Bagumbayan, Libis
Quezon City
+63.2.421.21.21

Heat at the Shangri-La – Excellent service, excellent food. what more can you ask. The menu changes frequently. It’s an international breakfast buffet that will cater to every taste bud. Sushi and dimsum, grilled salmon, the lechon is to die for. Cooking off the menu is not published, but ask the chef at the cooking station anyway. Chances are, you can get the breakfast you want. Vegetarian menu also available.

Heat, EDSA Shangri-La hotel
Lobby, 1 Garden Way Ortigas Center
Mandaluyong City
+63.2.633.88.88 local 2740

Howzat Sports Bar – off the beaten track. well at least off mainstream. Expats frequent this place for breakfast and the soccer matches. Tables groan under the load of British and Filipino Breakfasts, English bangers, baked beans, longganisa and omelets. heavy on the portions, light on the wallet.

Howzat Sports Bar
Kalayaan Avenue corner Fermina Street
Poblacion, Makati
+63.2.897.3335

Had breakfast in any of these places? Please post your review. Let everyone else know what you think. But do it after breakfast ;)

Dining by music and lanterns

2011-03-15T22:43:00.001+08:00

On a drizzly evening in March, we ventured out to attend an event that promised to be an enlightening experience.

Transitio 1945

VIEW SLIDE SHOW

DOWNLOAD ALL

Let me give you the premise: This is an excerpt from Walk This Way, a blog intended to ‘change the way you look at Manila’

‘In February of 1945, the City of Manila was completely destroyed in a battle between the United States Armed Forces and the Japanese Imperial Army. An estimated 120,000 people were lost and our beloved City of Manila was never the same again.’

Days before the experience, after having made reservations, we were encouraged to bring picnic baskets as we would be dining under the stars and eventually lighting lanterns.

So we trudged on to Manila, the old Manila, the center of Manila, where cobble-stone roads and quaint houses reminiscent of the early part of the 20th century brought us back in time, if only in spirit.

After a few wrong turns and a detour, because the rains were not helping, we found the gates to La Castellana, a beautiful venue were countless dinners, wedding receptions and events such as the Transitio were held.

We dined to big band music, sampled a great spread as you can see below, with a cool bottle of red wine and great company. Carlos Celdran, of course, could do no better as the perfect host, doing a tour of Manila at the start of the program just before sundown, and making sure everybody was having a good time.

The night ended magically with the lighting of the lanterns. This in itself would have been great, it turned more exciting since the rains were dampening the fun. As soon as the stars came out, we ran to the courtyard of the Manila Cathedral like little school girls and lit up.

At first it was a struggle, but one by one the lanterns were taking flight, bring our wishes, prayers and dreams into the cool night sky.

Recipe Cost Excel Sheet

2011-03-04T21:13:00.000+08:00

Whether we create at home or cook professionally, at one time or another, we would want to know how much does it cost to produce a dish from a base recipe. Or on the other hand, how to optimize recipe cost so that we can create a profitable standard recipe. We can crunch the numbers, keep shopping receipts, and calculate yield. But it’s a headache to do it manually. Even us professionals would not rather do it sometimes.

There are automated recipe costing software out there, and they cost in the hundreds of dollars. 75% of the features you don’t understand, much less use. How about a simple recipe cost sheet that you can use over and over again?. One that is user friendly, fully automated, and easy to maintain? Best of all, at a very reasonable price. (Hey, I gotta eat my cake, too).

I am offering a simple recipe cost sheet solution at a price of $4.99. It’s an MS Excel Spreadsheet solution that works. It does all the calculation for you. All you have to do is put in the ingredients, their base costs and yield, and it will give you calculated portion, serving or batch cost. It even automates when you last revised the recipe. It also has a simple ingredients database. A recipe could be calculated within a matter of minutes as compared to manually tearing up paper and going the full 8 rounds with a calculator.

The file is a zip file with the Excel spread sheet and ReadMe file for simple instructions. Just click on the Paypal Button and it will be sent to you schnell.

So, digitize all your recipes. Have it automatically costed out. Compile it. Print it when you need to. In the long run, you will know exactly how much you should sell your cake at the next bake-off.

Student Cooking Competition puts pros to shame

2011-03-03T10:08:00.001+08:00

The Grand Culinary Challenge National Championships held at the World Trade Center in Manila showcased the skills of culinary students during a three day event. It is humbling that most of these kids are far better than a lot of professionals I know who have been in the industry long before the kids were even born. Here are some scenes…

Grand Culinary Challenge 2011

VIEW SLIDE SHOW

DOWNLOAD ALL

Two all beef patty special

2011-02-20T01:44:00.001+08:00

It was late. Way past dinner time. I just came of work, she came from a strenuous exercise of grocery shopping. Most places were already closed, at least that were in the immediate vicinity. Going further out lessened the chances, yet we took what little we have and ventured out in search of something to eat.

Out of the commercial business district, went north on the highway, hung a right at the now darkened mall, past a couple of stoplights, past the motels. A short roundabout, and we saw a hole in the wall the caught our attention. Situated next to a carwash, we went in. Despite the desperation derived from hunger at midnight, we had to admit that it was very inviting, especially if you are slapped with this…

Extensive. But not overly so. Black Angus Burger with fresh fries. Yes. Two please.

Sign says the pinkness of the burger is the sign of perfection. We decided to take their word for it and headed for a table.The outside seating were already taken. After having paid for our meal with visa (yes, they take cards. Surprising) we went in. It was difficult because of the semi self-service policy. I carried the round tray with a soda and a beer on one hand, feeling like I work here. Ah well. Place appeared not to be pretentious enough.

Narrow room. LCD TVs on both sides. Packed. We sat down at the corner and patiently waited. Orange color dominated the scene. Stainless tables. The kind you see at local cafes. Cool air from the overpowered air-conditioning units. I had to go back to the car and get Rossana’s jacket.

15 minutes and two follow-ups later, our food arrived. By then we were through halfway our beverages, and we were presented with this.

The fresh fries turned out not to be a misnomer. It was fresh potatoes. The way they used to do the fries. Not the mass produced frozen sticks they serve everywhere else. And what is for dipping? It was unexpected for a place like this to be spoiled for choice. Garlic mayo, aioli, Americana tomato sauce, Heinz Catsup, Mustard, Tabasco, all in big squeeze bottles. Ravenous, we dug in.

45 minutes later we were stuffed. The burgers were juicy. Real juicy. It was made in-house. Ground fresh everyday. According to the menu, it was never frozen. The fries were perfect. The beverages cold. The general atmosphere? We enjoyed the place as much as everybody else in the room.

Looking around, I said ‘This is a place I don’t see myself coming back in the next week’. But I will come back. Because by then the burger we just had would have already melted away into a distant gustatory memory.

So Charlie’s will be on our list for a while. Just inside Barrio Kapitolyo, past Cafe Juanita. On the border of Pasig. No reservations. Don’t bother to call. Just show up.

Scenes from a culinary competition in Manila

2011-02-15T22:25:00.001+08:00

Chefs on Parade 2011

VIEW SLIDE SHOW

DOWNLOAD ALL

Five reasons why you seem not to be getting anywhere

2011-02-14T09:27:00.001+08:00

Despite the best efforts, the groveling, the yelling, there comes a point in one’s career when one realizes we are getting nowhere. As a professional cook in the most dynamic industry in the world, it is a surprise that so many of my colleagues have remained a commis for several years, or have stayed at the Peninsula for 35 years and still remains a captain waiter. There are many excuses for this. That’s just it. Excuses. Not reasons. So something can be done about it. But here we can identify the most common. The list is adapted from an article by RunningRestaurants.com:

You have people on board who are not pulling their weight – Co-workers whom you stick to. Depending on the professional orientation, you may be mired in mediocrity because your co-workers have convinced you that it’s not worth going the extra mile for someone as special as guest. Many have complained of Labor Unions actually encouraging this attitude. I know some individuals (I refuse to call them professionals because…) who prioritize Union work over what they were hired to do in the first place. Some Executive Chefs complain they could not adapt to situations because the Union dictates that it has to be put in writing at least one week in advance. Perish the thought for the head chef to order ‘Pantry chef called in sick today. Go work the pantry one week from Tuesday’. If your posse is not flexible, or have not the sense of urgency. or couldn’t care less about the welfare of guests, chances are you are not either.
You have failed to invest in yourself – Since there is nothing constant but change, being carefree will leave you behind the times. No more being updated on what’s happening now. Maintaining the status quo. Being afraid of what is different. ‘We have been doing it this way for years. Why fix it?’. We learn new things everyday. We just have to make the conscious effort to realize that.
Delegating dilemma – We try to be the jack-of-all- trades, yet be the master-of-none. We try to be everything, but fail to focus on what we are good at. So we miss out on what could be done better. If we actually delegate some things to other people, we would not be complaining about not having enough time to learn how to make a good Hollandaise sauce.
No direction – Like a ship without a rudder, if you do not know where you are headed, you will just go round and round. A vision, a dream, a desire will propel you forward. It may be slow, it may be instant. With perseverance, you will get there.
Acting on advice and recommendations – or the lack of thereof. Acting on sage advice, on recommendations from co-workers, be it on a professional or personal level, will give you options. If you take it in yet not implement it, you still maintain the status quo.

If you are guilty of any of these, you probably have not move an inch in the last couple of years, don’t know any better, afraid of the unknown, maintains the status quo, complaining you are not paid enough, and basically a boring person. I recommend to take the risk. Learn something new everyday. Be the best in whatever your do. Change. Just change. For better or for worse. At least when you die, you will no longer wonder what it felt like.

Why Valentine’s day is…10 reasons

2011-02-13T21:19:00.001+08:00

Why celebrate it only one day (or evening) out of the year? Are we a victim of the tyranny of greeting card companies and smarmy commercials? Every fourteenth of February is when couples move heaven and earth to celebrate their love. Some reason it to be the result of past shortcomings. Others Just wanted to mark the day. But did you ever wonder there are more weddings in June than in the love month?

In any case, it is February that would bring in one of the highest revenues for restaurants, despite it having the fewest days in an accounting period. Two, even three seating reservations are planned to keep up with the demand. Candles, roses and slow music herald the day almost as kitschy as Christmas carols in mid-November. The best menus come out to act upon our libido with the addition of natural aphrodisiacs, colors and the obligatory bottle of wine. But what is it that drives the human being to dine at the best restaurants this time of year? Why do people like us in the restaurant industry look forward to this occasion both with dread and anticipation? Let me count the ways….

Because there is a history for Valentines – Steeped in tradition and legend, we honor the one we love, and to a certain extent, St. Valentine.
We can’t cook for crap – most diners, even though they call themselves foodies, could not even dream of turning out gustatory delights as those prepared by a professional cook. Plus they couldn’t be bothered to clean up the oven at home. It’s a good enough reason to indulge in some fine cuisine.
Most men are unimaginative - Spontaneity is not the order of the day. Are there other days to have the same fervor or reason to break out the dancing shoes and brush up on some oenology? Or is it just being lazy? Or it’s the easiest way to portray sensitivity?
Sense of adventure – on the corollary, it is the season to have the courage to do something different with a loved one. If one has gotten past the asking-for-a-date hurdle.
Lack of independence – some have pretended to have a date just to avoid going out with single friends to celebrate being free of the ball and chain
A good reason to chuck the New year’s resolution – It only comes once a year, right? I can burn off that rich dark chocolate truffle, right?
Ads are persuasive – particularly condom ads in February leading up to the fourteenth, and pregnancy tests in March. ‘Are we good?’
”Everyday with you is a special day” – Men can not get away from that line
It’s a milestone – especially for young couples starting out. Especially if they just met during the magic of Christmas. Especially if she expects it
Men can’t win on Valentines – Because it’s a catch 22. It’s the reasons behind it that boggles the mind. And add insult to Injury, Valentine’s 2011 means men will miss Monday night football

If you Google it, there are more ‘reasons to hate Valentine’s day’ than to celebrate it. Why is that?

A morning in the life of…

2011-02-02T00:18:00.001+08:00

05:30h woke up after hitting the snooze button for the nth time. Body stiff from a cold night’s sleep, recuperating from the previous day’s activities. I drag my ass to the bathroom to tap a kidney, and a blast of cold shower to wake me up and wash way the sleep wrinkles on my skin

0545h Pulling over my favorite kitchen trousers, shirt, then downstairs for a quick brekkie of cheddar cheese with wild raspberry jam on toast. Grab the keys and head out the door. The sun has yet to reveal its glory, so it is a pleasant bluish grey dawn. A cool breeze greets me as I head on down the street to catch a jeepney

0600h Caught the bus, left standing on the aisle. Seems to be a busy day for many as there is no seat available. Us standing grabbing onto the hang rails, each thinking of the day to come. Prep lists run through my head. Croissants, have they been delivered? The GM likes his croissants, three at a time. And being a Frenchman, he likes this particular purveyor. Chef de partie should show up today, with a 92% occupancy at the hotel, as it’s going to be busy. I watch the world go by as the bus lurches from stop to stop. On board TV mentions another bomb threat, this time at a prominent catholic school. Classes suspended. I gaze into the distance while the tabloid quality announcer drones on to the next story. After 10 minutes, bus is packed to full capacity. No need to hang onto the rails anymore. We are so squeezed together, balance is not a problem. I can relax my arm now. Most mornings it tells me how sardines feel like. I remember I have to call someone about silencing the exhaust from the kitchen hood. It’s deafening as of late.

0630h Took the first step off the bus and onto the pavement for the 20 minute trek to work. I didn’t mind the distance. I don’t often mind when I get to pass through one of the few greeneries of the commercial business district. Jovanotti now crooning in my head, the noise cancellation headphones making mincemeat of the rising traffic. Gives me time to focus on other things, like that couple who jogs. One can sync his watch by these two, as they round the same corner at exactly 0642h. No fail. Health buffs. OC health buffs. Both with matching cross trainers and ipods strapped to their shoulders. Makes me wonder: do joggers at this time of the day eat breakfast first before sweating it out? Or do they eat later? I personally know some joggers who go for the obligatory frappucino at the nearby coffee house after a run. Why bother?

0655h Don my whites and head into the kitchen and straight for the turnover log book. Busy night they had. No functions today, but occupancy has risen to 96%, and additional 36 people to feed between now and 1030h. I check in with the dining manager. GM has already went through his croissants, satisfied with the consistency. Breakfast buffet layout is ok, no delay in setting it up earlier. A couple are eating their meusli, newspapers between them, silently perusing the previous day’s events. James Cullum through the piped in music, and the sun has already extended its tendrils on the crisp white table cloths. This is where it gets surreal. A Kodak moment at the Brasserie.

0900h Second wave of diners have come in for breakfast. The tickets are fluttering on the pass, the kitchen now in fourth gear. 4 benedicts, 2 frenchies and a side order of baked beans I call out, getting the prompt ‘copy’ from my chef de partie. Ah, he is here today, but with a telling bruise just below his left eye. Domestic life is unbearable for some people, especially if you have a wife that beats you senseless often. Another story of woe, but our kitchen has a lot of stories. Culinary school graduate that fits the mold of spoiled brat is fiddling around his iphone while tossing some shallots. Did the course because dad did not want him to become a nurse. Fights have ensued because of this contradiction. High school undergrad who worked his way from dishwasher to line cook. Only breadwinner of the family. Steward recently had to scar off tattoo of his ex off his neck. Not a pretty sight. And so on and so forth. Bourguignon stewing in the pot slowly in preparation for lunch.

1030h Breakfast service over, 86 covers served. Breakfast meez on kitchen tabletops quickly replenished and stowed away for the next day. From other refrigerated drawers comes the ammunition for lunch service: garnishes, sauces, pasta and the meats. The frenzy for 1130 seating has begun.

1230h restaurant fully occupied. What? A tout bus decided to dump their passengers all at one go? Tickets now two deep on the pass, a few in my frenetic hand, calling out orders. ‘one tuna, one salmon, one lamb ordering! Pickup on 12! Fire on the Seared tuna with risotto!’ Kitchen screams back ‘copy’, the beginnings of being in the weeds. Last minute meez check reveals braised pork down to last three, and we only just begun. Replaced belly with pork chop, and will have to check with evening shift on why the braised pork was not prepped.

1300h Wait staff has just fucked up the ordering sequence. Started grabbing the plates off the pass without a check on the tickets. Vegetarian curry comes back for the third time. Captain waiter says table 5 waiting 20 minutes, I muttered no one called it yet. Busser backs into the kitchen (always not a good idea), eventually dropping tray laden with soiled plates and glass on the floor. Steward like flies converge and clean up the mess, and lunch service moves on. ‘Pick up on 21, hold the rissoni!’

1330h Vegetable purveyor makes delivery. Evidently a few hour too late as every available piratical kitchen hand grabs the produce to complete their mise en place. I head down to stock room to replenish meats, dairies and some first aid kit, as the chef de partie has nicked his finger prepping sliced corned beef. Blood everywhere. Skin hanging by a thread. A sight to see. By this time service has slowed down.

1400h Coffee and a cig. For just a few minutes while the crew catch their breath. Have to consult with My chef on how to best tackle the Chinese special. Some supplies have not come in, as their are being held ransom by purveyors due to overdue accounts. So the Valentine’s menu will have to be debated upon tomorrow.

1500h Lunch of boiled chicken and steamed rice with a side of fish sauce. And a tall glass of lemonade. Here I can shift to lower gear, and catch up on the news. Scribbled turnover and preplist for evening shift. Mentioned that we need more ribeye and risotto. Braised Pork being thawed for prepping. Pantry girl called in sick, so someone has to cover.

1600h changed back into civvies, and head on home

1730h Painfully peeled off the grease smelling clothes and plopped onto the bed for a quick nap before dinner.

How was your day?

Let it stew, it will bowl over

2011-01-20T16:31:00.001+08:00

Every culinary aspirant may have come across this classic at one time or another. Most maybe from the ramblings of Julia child, others from great chefs, mothers and anybody else in the culinary world that mattered. Many have considered this to stand the test of time, a veritable dish that is robust enough to keep the hungry from resorting to bloody murder. Slow cooked stewed, braised, however it is made, it always makes the kitchen smell of the rich grapes of Burgundy, a deep, soothing aroma that anybody would not mind to stick on the walls.
I first came across Beef Bourguignon at a restaurant in downtown Luzern, just across the bridge. It was the season when the leaves start to turn golden, yellow and red, adding a rustling carpet on the Swiss cobble-stoned streets. Summer has long since bid adieu, and it was time to seek refuge in the warmth of rustic dinners, red wine, suss most and comforting stews.
Coming in from the cold, me and my Greek friend gladly peeled off our jumpers and sat down by the window fronting the river. It was seven in the evening, but the sun has not set yet. Just grey and purple and a smattering of color from passersby's with loud neon jackets and the aforementioned falling leaves. The waiter handed us the menu, and suggested the Bourguignon special. My German was not that great at the time, but I did understand it to be stewed beef with crusty bread. It certainly was an invitation not to waste more time perusing the menu. Quickly we added a bottle of Cabernet Sauvignon. Gut the waiter said and shuffled off to the kitchen pass. Johnny Halliday was singing Je serai la from the piped in music, and we settled in.
After ten minutes of idle talk and watching different people pass through the stone archways, steaming bowls of the rich stew were placed in front of us, the smell of red wine making the cabernet almost, but not quite, redundant. Warm crusty bread was placed in a basket for us to dig in. Like the song of the sirens, the aroma drew our faces closer to the glistening stew, and before my nose could take a dip into the rich sauce, the spoon was already bridging the gap to my cold lips. And the warmth exploded the moment it touched my tongue. The deep, robust flavor encapsulating and reaching into every pore in my body. The beef was tender, juicy, and incredibly flavorful. The shallots and the bacon were a welcome contrast in texture. The dark sauce just was begging for the crusty bread. And for forty five minutes I enjoyed that bowl. Enjoying every bite every slurp until the last piece of bread wiped up the last smear of sauce. It was that good.
So I searched for the perfect recipe, something that replicated that one fall afternoon’s delight. I have seen several variations, bastardized versions, and close-guarded classics. But I immortalized the following recipe in my little black book.

Beouf Bourguignon

Makes for 8 servings
1.250 kg beef short ribs, deboned
80 g butter

Cut into 1.5 inch chunks, and season with salt and pepper
Heat a large sauce pan over medium heat. Add butter and melt
Add the beef in batches, coloring them on all sides. It is important to put it in batches so as not to lower the pans temperature
Remove from pan and transfer to bowl
200 g white onions, chopped
100 g carrots, peeled and diced
30 g garlic, chopped
60 g button mushroom whole

In the same pan add the onions carrots, garlic and mushroom and sauté until tender and slightly caramelized on all sides, about 5-8 minutes
Return beef to pan and stir to distribute evenly

1 750 bottle of Merlot or Cabernet Sauvignon
Add the wine to deglaze, and stir to scrape off the delicious bits from the bottom of the pan
Preheat oven to 160C/350F

3 pieces bayleaf
20 g fresh parsley
20 g fresh thyme

Add the herbs to the pan.
Bring to boil, then lower heat to a simmer
With a match, light up the simmering surface. Evaporating alcohol will flame up. Keep on doing this until the alcohol has fully evaporated, or there is no more flame
Transfer everything top a braising pan, then cover tightly with tin foil
Place pan in oven and braise for about 2 1/2 hours
Remove from pan to test for tenderness
Transfer meat and vegetables to a bowl and strain the remaining liquid to a sauce pan
Heat sauce pan and reduce to about half of its original quantity
Strain sauce through a fine mesh strainer into a smaller sauce pan then reduce by half again. The resulting sauce will be a deep syrupy sauce
Mix sauce with the meats and vegetables
Serve hot in bowls with a slice of crusty bread, or mashed potatoes if you like.
Traditionalists would also serve this with pomme dauphinoise.
On cold days, this sets the mood. Play some Barry White or Madeline Peyroux. Or even Joss Stone. You really can’t brood with this stew. You only can be, at worst, melancholy, and reminiscing at best.
Tell me what you first feel on that first spoonful of Bourguignon. Post a comment and let everybody know if it was an epiphany or something else…

Top reasons not to go to the gym

2011-01-10T15:37:00.000+08:00

...and what to do about it.

I choose not go to the gym. Millions have used their New Year's resolution as an excuse to migrate to these institutions. I don't blame them. One would do anything to feel better, healthier, and be more confident for the coming year.

Years ago I signed for a membership at a local university gym. I felt at the time I needed to lose weight. To build up some muscle. My friend Joel hooked me up with one of the personal trainers. I went through orientation on the various machines, areas, and rules of etiquette. Program ran two weeks, by then I just stopped going. Not because of laziness. Not because of the lack of motivation. It was because it was redundant. But I will get to that point later on. I found good reasons not to ever sign up for membership again:

Lining up - Equipment in most gyms by quantity would satisfy most clientele. But it draws the line when you have to wait 10 minutes for a turn at the machine. By then your rhythm has slowed down, out of timing and basically screw up a mojo that was built up at the previous machine. And to line up for a machine that is not designed for natural body movement is not, well, natural. And lining up is not limited to actually being in the gym. On average a gym is about 25 minutes from anybody. Most of which is stuck in traffic.

Social network - You go to the gym to work out. That means concentrating on your programs repetitions keeping in time. The gym is 'me' time. Not anybody else's. Why would I stop in mid-workout just to show you how to use the treadmill? Check out this list of annoying people.

It ain't exactly cheap - The fees are expensive. Put together about a year's worth of monthly membership you could have your own equipment at home.

Substandard trainers - Many of these trainers have no experience training clients and by looking at them don’t have experience training themselves.

They're like hospitals - breeding grounds for sickness and diseases. Think about it. Machines not wiped down. Sweat all over the place. Dead skin cells. Heavy breathing. Bleeding sometimes. And that's just one person. You get the picture.

With that said, I delve into the reason for redundancy. I work in the restaurant business. Each day involves body movement that would put any gym equipment to shame. I already go up and down a flight of stairs a few times each shift half the time with 20-30 pounds of food stuffs, equipment in my arms. Transferring full simmering stockpots and reducing sauces from one area to another requires strength as it carries 30-40 liters of hot liquid, and a high amount of dexterity.

I bend over hundreds of times for the low reach-in cooler, and stretch out to get pan after pan for cooking the various entrees.

I walk from the bus station to work and back, each way toning up my legs for a straight 20 minutes, more so if I am late, then i break into a run. Which is the oldest method of exercise. Only now in Manila the residents are getting on the bandwagon of running. It used to be badminton. But running. Most basic exercise. And it turned into a fad. I breath in fresh air, not reconditioned cool air. I use reusable water bottles for hydration.

I very rarely get sick. My girlfriend Rossana hates it that I don't take medication. Philosophy is that if my own body fights the sickness away without the use of chemicals, that means antibodies have built up my immunity the natural way. I very rarely get sick. My lungs are unremarkable, according to my last physical, despite smoking. Dentist doesn't think I smoke. I have a gut but only because I have so much good cooking to taste everyday, as opposed to eating like a rabbit just to lose 5 pounds. But my weight does not wildly fluctuate. I have no movement limitations.

All this because I do not go to the gym, because I already have access to the best workout everyday. And my daughter Maxine is a pleasant addition. You might want to think about having your kids as the gym. Or workout ideas that can be done at home. Here are a few workout regimens that do not require a plastic membership card.

But then again, that's just me. What is your favorite work out regimen?

Just one new year's resolution for you and me

2010-12-30T18:45:00.000+08:00

Just one to end the year. Just one to begin the new. I will not preach or be pretentious enough to write out my new year's resolution. 99.9% don't really care about what other people's resolutions are, no matter how sane it is. New year's resolutions are lists that add burden to our already overloaded lives. We move into the new year every year, with basically the same list. Well, at least for most of us.

I will tell you instead to do something different when the clock strikes twelve. To the second. I will tell you one thing, just one thing. It's not a self-help thing. No. I am not going into that angle. There are too many books on the subject. I will tell you this one thing. Because It was what steered me into a different direction, or brought me back on track depending on how you look at it.

Be inspired.

Because it is what drives us.

Not what other people say.

Not what other people think.

Not the social standards, not the social networks.

You owe it to yourself to do what you are good at. And it is here where the ridiculously overused term 'passion' comes in.

Be inspired with the world.

Bust the myths. Think like House MD.

Have you ever noticed how the fountain at the park works?

Did you ever wonder why we go from point A to point B only to come back?

Inspiration can be found in many things in many actions in many people. Perhaps a guide on where to find inspiration will help. And it is triggered mostly by what killed the cat: curiosity.

Listen how Santana plays the guitar chords in the song with Rob Thomas 'Smooth'. Listen to the twang. Listen to the scales. It is a deliberate play on melody. Not random.

Being inspired leads you to do things you would have otherwise considered not worth the trouble.

Next time you take the bus, be inspired with what the bus driver goes through everyday. The traffic. The cops. The abusive passengers. The income. The hours on the road. Be inspired with the reason why goes through that everyday. For his family.

Be inspired with the rising of the perfect souffle. The technique that was discovered and maintained for a hundred years. Eat. Dine.

Paint a picture. Capture the moment. Create a conversation amongst perfect strangers. You might learn something. Engage in foodporn.

Read a good book. Not because everybody says it's good. But because you discovered it to be good.

Ask why. Be introspective if you have to, but remain curious.

Lose the inhibitions. Just do it.

Kicking a habit? Getting over a bad relationship? Holding a grudge? Negative thoughts. Look for the positive. Dwelling in misery is like worrying: It gives you something to do while waiting to go nowhere.

I read somewhere about an idea that there is a space between stimulus and reaction. And it is in this space that allows us to choose how to react. Along the same line, it is with our choices that define who we are. And, in one way or another we are already perfect.

Be inspired. By beauty. By the high heels on perfect feet that walks by. By the hunk that did not turn out to be gay. Applaud instead of dog-whistle as they pass by while you people-watch.Go for the Kodak moment. Act upon the smell of a bakery. Lose yourself in lavender scented bubblebath.

Be inspired by the simple pleasures. Such as the perfect cappuccino. The rich prawn bisque. the juicy rib-eye steak. Chilled wine. A walk in the park without the ipod. Playing with the kids. Listen to their giggles. Why they giggle.

Be inspired.

Be curious.

Choose to be.

Have a blessed new year!

Top 10 Holiday Cookie Recipes

2010-12-21T15:33:00.000+08:00

It is time. The tree is up. The lights are blinking. Almost all the gifts are wrapped. Santa is finishing up his list. Plans are made to bring the family together. One of the most enjoyable moments of Christmas is spending it with the little ones who still hold the magic in their eyes. What better way to spend quality time than making cookies for the yuletide season, to leave something for Santa by the tree with a glass of warm milk.The following are the top 10 Christmas cookie recipes that would have your little precious giggling with joy...
Raspberry Ribbons - Yummy cookies with raspberry jam. Have fun shaping them into ribbons
White chocolate holiday cookies - a variation of the ginger bread, made rich with luscious white chocolate
Vanille Hoernchen - German Christmas cookies made with almonds
Peppermint patties - Now who would not love to this during the holidays? Very easy recipe, with pictures to illustrate the process
Double Chocolate Chunk Cookies - flavorful and chewy, licking the bowl after would be hard to do
Eggnog Snowflake Cookies - A traditional recipe from Austria, it will be fun to cut the snowflake patterns out!
Zimsterne - Cinnamon stars based on a traditional German recipe
Caramel Turtle Brownies - An easy recipe that yields 'moist and fantastic' cookies. Did you know that a brownie is classified as a cookie?
Cranberry Dark Chocolate Oatmeal Cookies - The best recipes for these two holiday ingredient staples. What can go wrong?
Gingerbread Cookies - It would be great of Gingy can help us out with this. A real treat in cutting out the shapes. Let your imagination go wild!
What would be your own favorite recipe? What can you share with the world beside joy?. Leave a comment, or post up your recipe.

Meat between the buns

2010-11-27T17:28:00.000+08:00

Burger joints are cropping all over the Metro, with their own versions of patties, dressings and signature bread. Some are banking on the American diner theme, or going for broke with the artery clogging Double bacon cheeseburger. Whichever the case may be, it's the packaging that counts. As one dear one told me 'The medium is the message'. So to wrap that juicy delicious ground sirloin patty in a mediocre bun that taste like card board would be a travesty among burger aficionados, pretentious included.
So with the clattering of bowls and cranking up the oven, a formula must be made on what would make the perfect bun. I am not a baker, nor do I aspire to be one, but the bun is a versatile component that a creation would have to apply to a broad spectrum, yet make it one's own.

Oregano Burger buns
225 ml Fresh milk
120 ml water
60 g butter, softened
700 g All purpose flour
7 g dry active yeast
30 g white granulated sugar
10 g salt
1 egg
3 g dried oregano

In a small sauce pan, combine milk, water and butter. Heat mixture up to 50C, and then set aside
In another bowl, combine flour, sugar, salt oregano and yeast
Mix one third of the flour mixture into the milk mixture, then stir to distribute
Gradually add the rest of the flour by thirds
Add the egg, then mix to form a ball
Transfer ball from bowl to a clean surface and knead for 8-10 minutes until smooth and elastic
Divide equally into 12 balls, about 100g each
Roll into smooth balls and transfer to a greased baking pan
Let rise 45-60 minutes, until doubled
Preheat oven to 400F/200C
Bake buns 12-15 minutes until golden brown
Let cool over a cooling rack

Now, what meat can we put in between those buns?

P.S. Hot dog buns can be made with same recipe, just form 8 cylinders

Turn around part II

2010-11-14T14:40:00.000+08:00

Breakfast in bed

Tick, tock, tick, tock. The blue shade of the darkest before dawn has creeped in, rendering the room unrecognizeable to anybody, but John just lay there in bed, watching, waiting for the shade to turn golden. It was still cold out, and a light frost has formed on the balcony doors.
Easing off the bed, he checked his watch on the bedside table. Nearly 5. Time to get a move on. Giddy is not something he would describe his feeling right now. His mind raced to the night before, the moment they kissed. He remembered her scent. That first sensation. She smelled like lavender cookies, he smiled to himself as he prepared for his task that lays ahead.
The streets were serene this time of day, or night, whichever you look at it. John walked out onto the sidewalk, hearing the trams in the distance. Right, he thought to himself. Enough time to make the 5:32 to Kreis 1. As he waited by the bench, wrapped up in his woolen pullover, the pigeons cooing soothingly at his feet. It was his habit to feed them bread, but not at this hour. It has been awhile since he stood at this bench at this hour. But sleep has not deprived him of what he felt now, what he could sense. The pigeons were part of the faint symphony he could hear. The rustling of the leaves. The street cleaners humming at the corner, their machine ridding the gutters of the previous day's activities. The buildings stood out, and as the sun broke its shell into daylight, the colors on the facade came sharp into view. This is a beautiful place, he thought.
The rumbling of the tram has not taken him out of his reverie, for this morning he had a purpose. He sat by the window, wanting to take in all that will pass and stage a show for his own amusement. The old lady taking her dog our for a walk. A lonely man wrapped up in his own troubles, or what seems to be the cold. A discarded cup rolling on the sidewalk as the light breeze from the tram disturbed its peace. Everything now is illuminated by the shafts of sunrise, and life begins.
After getting off the warm tram, he walked briskly across the street. He could smell it now. The sweet smell that pervades at this corner every morning, but never able to indulge in what produces it. As he turned the corner, the door was already open, with a few people milling about. Patiently he stood in line, enjoying the aroma. The bread was what got sane people out of their warm beds. It's the bread that gave you reason to stay out all night. It was the baguette that affirmed that everything is right. The baker stuffed two in John's bag, and the warmth radiated into his being. After picking up a couple of bottles of preserves, he entered the cold morning anew and walked a few blocks to his right, into the cobble stoned pedestrian area. Approaching the steps, he pressed the button briefly. It was too soon while wondering if anybody else is awake that the intercom came to life.
"Morgen," it cracked with a sleepy female voice. "kann ich hilfe?"
"John" he replied. He felt a minute pang of guilt, but disappeared when the buzzer unlocked the door.
He walked silently up two flights, then came upon her door. He was able to glance at Jessika as she walked towards the kitchen. Dressed in a light robe, her curly hair still having the remnants of sleep, she started the coffee maker. John eased into the apartment, and lay down the bread on the kitchen table.
"That smells divine," she said. "How are you?"
"Good, thanks." John replied, as he busied himself with a tray. "You?"
"Shift starts at 7. Sheisse. Bea is too sick to go to work today, so I have to cover for her." Jessika takes a deep long sip of her coffee. "But all is well with you, I see."
John gives a small sheepish smile. The glorious crunch of the baguette gives as he slices them and arranges on a plate, along with the preserves. Mushroom omelet, fresh pressed orangensaft and a white rose completed the tray. With a copy of the Zurcher Zeitung, he gives Jessika a smile and walks toward the far door of the apartment. She sleeps with the door slightly ajar, he noticed. Nudging the door slowly, he walks into her room. He stood there for one purposeful moment, understanding the reason why he is here. She lay there curled beneath the duvet her wavy tresses just laying on the edge of the bed like golden waterfalls. The trickling sunrise made it look more...surreal, he thought.
Alexandra felt the sleep slowly fading way, giving way to a presence that felt familiar. She stirred, adjusting her duvet. Then daintily lifting a sliver of her hair, she slowly opened her eyes. And she knew who it was, but did not expect John. But was a pleasant unexpectedness, and of course, she was not ready for it. She adjusted again the duvet.
"So sorry," John said as he turned around, "Didn't know you slept in the nude"
"Don't be silly," she whispered in her husky voice that John could not get over "It's more comfortable" And then with a slight twitch of her lips, "Want to join me?"
John turned slowly back, and while carefully balancing the tray, knelt and kissed her on the forehead.
"Ooooh, frustuck!" she said."Fur mich?"
John propped her up on the pillows, Alexandra keeping the duvet covers up to were it mattered, at least for the meantime, she thought.
He lay the tray across her, and sat on her bedside.
As the sun rose slowly, John and Alexandra spent the next two hours over breakfast in bed, talking. Laughing. They told stories like they were old friends. They debated like political opponents. It was there that it has begun for both of them, on that cold spring morning.

Baguette in the morning

4 C flour
1 tbsp dry active yeast
2 tsp salt
2 C warm water

Sift together flour and salt into a bowl
In a another bowl, mix water and yeast annd let stand until creamy, about 7 minutes
Mix half of the flour mixture into the yeast. Distribute until all flour has moistened.
Slowly add the rest of the flour
Knead 10 minutes on a lightly floured surface until smooth and elastic, about ten minutes
Place in bowl, cover with a damp kitchen towel, and let rise until doubled, about one hour
Preheat oven to 450F
Punch dough down, and knead for 2 more minutes.
Divide dough into three
Roll into baguettes and place on a tray
Brush with egg white, and let rise until doubled, about 30 minutes
Place a small bowl of water in the oven.
Bake baguette for 25 minutes until golden. Remove bowl of water 15 minutes into the baking time.
Serve warm and sinfully crusty with butter and preserves.

What led to this? What happens after breakfast?

Would you like your steak delicious? Or well done?

2010-10-31T17:01:00.000+08:00

it always happens. Tickets coming in like crazy, dupes fluttering on the pass. The kitchen slaving away in a small space barely enough for four, let a lone a chef's table. The oven is buzzing, the idiot by the fryer is staring at the already golden crusted fish turn into shoe polish brown. Then a loner walks into the restaurant wanting, of all that is holy in the carnivorous world, a well done Prime Rib eye steak. I stare at the ticket. Prime Rib eye with grilled vegetables and mash. Ribe Eye. Well done.
'Oi' I call to the fryer idiot. 'Prime Rib eye! To be nuked!' Like time delay lock at the local bank, he springs into action.
From the refrigerated drawer, pulls out a perfectly marbled piece of meat, chilled. No blood drippings. Slice open the vacuum packaging. Then with the grace of a well lubricated Russian ballerina doing the pirouette, tosses the meat, marbling and all, into the 360F fryer. Then finishes it off on the grill. I turn around and do the fixins. I can hear you. You go WHAAAAT???
Let me tell you why I did not go into a rage. Why I did not dunk him and the guest into the fryer and be done with it. Why I hummed to the tune of 'Complicated' and just went my merry way clearing out the dupes.Why I did not ask the more able cooks to nuke the steak.
Have you ever had a steak well done? Referred to by Buddy Holly as 'Burnt to a crisp' in Pulp Fiction, it's pink on the inside, charred on the outside, and people with dentures will make their dentist richer by daring to take a bite. Like every well done steak I have ever had.
It's animal cruelty to order steak this way, an attack on the leisurely life the host cow had. It takes a long time to cook steak until its juices run clear, if any juice runs at all. And 90% of the time, the idiot guest would claim that it's rubbery, tough, bitter, 'Where did you get the steak? Where did you learn to cook?' tirade spewing from his maw.
It does not take great skill to make a well done steak. Hell, it does not take any skill at all. Pan fry, bake roast, and deep fry until it's cooked through. All the way through. Don't need to be Heston Blumenthal to figure that out.
Why do people order for a well done steak? I can think of many reasons:

Blood is disgusting
If they wanted raw food, they would go to a sushi bar
He wants to be man about it
Does not want to get sick
Recently got off vegetarianism
Got kicked by a cow as a child
Hated the Matrix
McNuggets was not on the menu
Know-it-all
Didn't know any better

Let me tell you what a well done steak is good for:

As an effective door stop
A charcoal brick
A deadly weapon
Table leveller
Torture device
Time waster for the swab who does not know his way around the kitchen
Goes great with really cheap watery wine
For the ugly girlfriend or boyfriend
For the cruel wife or husband
Can go with the much passed around fruit cake during Christmas
Paperweight
Hockey puck
Premeditated indigestion

That is why I gave the order to the fry boy. Because the dishwasher is busy with the soiled plates. Because it occupies valuable burner space on a six top. Because guest dissatisfaction is not done deliberately on my watch. Because the guest does not know any better.

Oktoberfest! Beers! Pretzels!

2010-10-19T10:39:00.001+08:00

What can you pair with beer? Pretzels. salted, cinnamon, choco-dipped, whatever.

The following recipe is the base of many recipes that it can be built from. Have fun. Enjoy. please let me know how it goes.

15g active yeast
4g white sugar
240ml warm water

In a small bowl, combine and let stand until creamy, about 10 minutes

625g all purpose flour
100g white sugar
9g salt
15ml vegetable oil

In a large bowl, sift together flour, sugar and salt
Add oil and yeast mixture
Mix until you form a rough ball. Add a little water if too dry
Place dough on a smooth surface and knead until smooth, ‘..like a baby’s behind’. Takes about 7-10 minutes
Place dough back into bowl, cover with cling film and let rise until double in size. Takes about an hour
Punch down dough, knead for a further minute or two
Divide dough into equal parts of 120g each
Roll into ropes about 2 feet in length
Form into pretzels
Transfer to baking tray

110g baking soda
950ml water
55g rock salt

Mix in a small bowl baking soda and water
Brush pretzels lightly with mixture
Sprinkle tops with rock salt
Bake at 375F for 10-12 minutes until golden brown all over
Let cool

Variations: for cinnamon pretzels, brush with melted butter instead of baking soda mixture. Then sprinkle with cinnamon sugar mixture (100g sugar to 7g cinnamon). For chocolate pretzels, melt chocolate over double boiler. Do not brush pretzels with anything before baking. After baking, dip pretzels one side down into chocolate, then let cool.

Now, what is your favorite beer?

A little under the weather

2010-10-09T09:53:00.001+08:00

I wake up this morning feeling groggy, body heating up and generally not at the top of the world at the moment. And there are still loads of things to do. I recently purchased a few items for the test kitchen. Much of which I hope I will get my money’s worth.

Working in a professional kitchen is really tough. They do not teach you this at culinary school. Long hours. Doing a million things all at the same time, every dish identical all the time.

Down periods are meant for mise en place and hoping that you do not get in the weeds later on. You cover your bases. Cover the other cooks’ bases and asses. Maybe grab a bite. Standing up in a corner of the kitchen, grabbing any morsel, any scrap that may be lying around, just to feed the beast. Not garbage, mind you. Food. Real food. When did I eat last?

Lots of water. I think 8 glasses a day is not enough in a hot kitchen. Not enough. I drink maybe twice as that, and I still pee dark yellow, a sign of dehydration. Iced tea and coffee? Forget it. It’s a diuretic. Makes you want to grab the water pitcher after.

Burns, cuts. Circles under the eyes. Forgot to shave. I wish I did not have to shave. A goatee would look cool. But my face does not have that ability unfortunately.

Thankfully, I can still keep my whites impeccable during a shift. It would smell like food, but no stains, spills, oil or blood.

I need to encode some of my recipes. So in case I do lose my Scribe, I won’t cry. Costed out. Secret recipes and techniques. Anecdotes. The little black book is with me all the time, just in case.

Need to test out discovered recipes during my wonderings. Maybe the dead of night would allow some time to crank out a dish or two to see how it comes out, if it was even worth it.

Got boxes and crates of pasta, sauces and dressings last night. Something I can play with for the next two days. So much to play with. I can feed A whole village with this stuff for a whole week. Maybe that’s what I will do.

Need to catch up on my DVDs. Have gotten so many over the past few months, but never had time to view them. The ‘Back to the Future’ Trilogy is calling to me. Escape. Escape from the real world.

Personal problems. Physical problems. Financial dilemmas.

I love and hate Facebook. Too many opportunities. Let’s leave it at that.

Mango on Martini, Rhum in Martini, Rhum in Mango

2010-09-11T00:41:00.001+08:00

Had some mangoes that were minutes away from expiration. their skin shriveled up like a geriatric bachelor in his mother’s basement, though the meat is sweeter. Something had to be done.

So here is a recipe for a simple Mango sorbet, perfect since it was a hot and humid afternoon. Came out sweet, smooth, palate refreshing.

Mango Sorbet

4 mangoes
1 cup simple syrup
3 tbsp lime juice
2 tbsp rhum

Cut mango along the bone, and remove meat with the help of a glass rim
Transfer meat to blender
Add syrup and lime juice
Spike with some rhum
Puree until smooth
Transfer to plastic container
Place in freezer
After one hour, mix with spoon to break the ice crystals
Do this every hour until you have a smooth, uniform frozen texture
Keep covered
Serve on a chilled martini glass

You can do this too with the help of an ice cream machine, but where is the heart in that?

If you have made this, please take a picture, and post it up. I would like to hear how you built up from this simple sorbet recipe.

The restaurant life

2010-09-07T01:35:00.001+08:00

To would be culinary students who thinks being a chef is easy and glamorous, spoiler alert!

I am wide awake, and I do not feel bad about it.

The service rush still flows through me, despite my legs aching and my arms throbbing.

No more light headedness, no more hours asleep during the day

Waking up to prep lists, recipes and costings

Moving up to storage reorganization, science projects and waste

Finding out who is stealing what, what is compromising who

Finding out the weakest link, and who to suck up to

Pet peeves on guests’ requests off-the-menu

Satisfaction in knowing that I can pull a roasted rabbit out of my hat

Broken ovens, powerful flames

The clink and chink of china and glassware going through all-thumbs dishwashers

Eating dinner standing up

Doing more than the normal 8 glasses of water each day because of the heat

Burns and cuts, scars and battle wounds

Gleaming steel and stained aprons

Hot handles and sharp knives

Being away from negativity

Working for real, and not just part time

Working because you love it

Being in the now, and not worrying what could be

Get things done because you loved to, not because you have to

Creating something instead of searching in vain

Taking a piss on culinary students who bite the professional dust after only two months

Speaking with you face-to-face

Herbs and spices, caramelized food and burnt bones

The yelling, cajoling, threats and vendettas

The occasional beer

New order, fire, pick-up

The only thing missing is the one who unconditionally loves me is not with me

Ahh…the restaurant life

Under the Mediterranean sun with this in my hand

2010-08-30T12:46:00.001+08:00

This vegetable-cum- fruit was reviled to be poisonous. Peruvians called it ‘Peruvian Apple’, the French referred to it as the ‘love apple’ of ‘golden apple’. That is, until the 18th century, when having travelled the waters from Peru to the shores of Naples, then a part of Spain, reaching northwards to the rest of Europe, the tomato has invaded most of European cuisine, and of course the world. It is said Cortes, the Spanish conquistador, brought the fruit after conquering ancient Mexico. Others say the Genoese Christopher Columbus was the first to introduce it to the Spanish Court.

According to Wikipedia ‘…it is botanically a fruit, it is considered a vegetable for culinary purposes.’ And for culinary purposes it has indeed proved to be a versatile vegetable, err, fruit, um …fruitable. Ah never mind.

Summer is almost at an end in some parts of the world, and to enjoy tomatoes is to have it raw, stewed, bottled, pickled, dried, fried, chopped, pureed, processed or baked. And used extensively in Mediterranean cooking, I have kept a recipe through the years, it’s page now yellowed at the corners, with the occasional tomato sauce stains and oil patches. It turned out at the time to be an easy enough recipe. But as with most recipes, it is subject to interpretation, and the original has long since been devoured by time.

And so the sun beats down, and to have a bowl of this with some ouzo… sigh

COUS COUS WITH CHICKEN AND TOMATOES

1 Chicken, cut into portions

4 oz chickpeas (garbanzos), boiled and drained

2 cloves garlic, peeled and chopped

1 white onion, sliced

2 carrots, peeled and quartered lengthwise

1 10 oz can whole peeled tomatoes

1 tbsp tomato puree

3 tbsp fresh Italian parsley, chopped

12 oz couscous

4 tbsp olive oil

2 tbsp butter, unsalted

salt and pepper

1 lemon, quartered

In a bowl, mix couscous with the same amount of water and some olive oil
Stir and let it absorb the liquid for 15 minutes
In a stock pot, fry chicken pieces in olive oil until lightly brown on all sides
Add sliced onion and chopped garlic, toss around for a minute, then add the tomato puree. Stir to coat all the chicken pieces
Add clean water until it just covers the chicken
Bring to boil, then lower heat to simmer for 10 minutes
Add the chickpeas (garbanzos), carrot. Add the crushed peeled tomatoes, and let simmer
Transfer couscous to a small holed colander and place atop the simmering chicken stew. Steam for 20-25 minutes until cooked through
Remove colander and add some butter. With wooden spoons, or your hands, fluff the couscous. Season with salt
Season the chicken with salt and pepper. Add parsley, stir, then remove stock pot from heat
Ladle couscous on plate. Top with chicken, vegetable and some of the sauce. Garnish with a lemon quarter for juicing

Turn Around Part I

2010-08-23T23:15:00.001+08:00

The beginning…Opportunity Cost

The moment the martini glass bottom discretely tapped the fridge, he knew he was nervous. “Of no particular reason, really” he thought to himself. Into the empty kitchen he lamented, “I mean, we have known each other quite a while.” The silence responded in agreement, as if the outside world has stopped. Even the revelry of spring has quieted, as most have left the city for a weekend at the beach. Through the open window of the third level kitchen, he sat at the sill and gazed on the street below. Cobble stones barely damp from the early evening spring showers, now casting a bluish glow. It is late. But her train does not come in till 23:45h. She said over the phone that she had something for him, and that she would be coming over and spend the weekend.

“Do you have a place to stay?” He held his breath for a moment, expecting an answer that would justify his skipping heartbeat right now.

“I do. I will see you in six hours, d’accord?” Alexandra was coming in from Luxembourg, and the train trip is the most scenic that John can remember, after having spent the holidays there with friends.

That phone call was hours ago. It now read 23:04h on the luminous red clock. Service ended an hour ago, and the porters are just doing the final tasks of cleaning up. John’s chef de partie, Madchan, a likeable fellow from Sri Lanka, left ten minutes ago in the arms of his wife, looking forward to a party his fellow countrymen were having at the local dive. That left the kitchen floor all to himself. And that reminded him of his present situation.

Should he, or shouldn’t he? John has been thinking about Alexandra a lot, especially lately. Something just seemed right the first time they were on the slopes together. Though she was with someone at the time, it felt different whenever she was with John. As far as he could tell, she was relaxed, a little more laid back. And he was falling for her. Maybe because she was always there. Maybe it was the sultry sound of her voice, the pitch between wakefulness and boredom. Probably because John can finish her sentences, despite struggling with the French language. That she could finish his.

But it was significantly more because of that one night. Not long ago. It was after dinner, and Alexandra took John’s hand and decided to go for a walk around Zurich. They took a right from the Mexican restaurant into Niederdorfstrasse, the night was cold. She wrapped her arm around his. He chuckled. Can this be real? This woman I am crazy about, is cuddling up to me right here. But this could be anything. John instinctively tightened his arm, and tried to keep her warm. She looked up at him and just smiled. Alexandra wanted him close, feel him close, just being there. They walked around the Old District, perusing quaint shops, talking about anything. A small marionette posed at a window corner, staring forlornly at the street and passersby. A couple having a tipple on the sidewalk, the beaujolais nouveau bottle just opened and being offered. John Alexandra took tow plastic cups of the young wine, then moved on. After two hours, Alexandra turned her head and looked at John. She felt she knew what she was thinking. So then, she led him to a small cafe. “Tired?”, asked John. “No,” she replied dreamily, “I heard that they make their Chocolate Mousse the classic way here. Heard it was good.”

As they sat down, their orders already taken, Alexandra took John’s hand and said “I like it here.” John looked around slowly, “I like it, too.”

“I mean,” she continued '”here, with you.” John looked back wondered what he can make of this. He knew she was still with somebody else, yet he could barely control his desired for this woman. He smiled back in agreement,though he felt it was not enough. He should tell this woman. Now. But the moment passed. And just enjoyed each others’ company. They sat there saying everything, and saying nothing, and it did not matter. Because it was enough that they were sharing one night, over a couple of the finest chocolate mousse this side of the French Alps.

Walking back to her apartment, they moved through the night in silence. It was not uncomfortable, but something was hanging over their heads, like something needs to be said between them. She stood there, two steps above him. John held her hands, and looked into those beautiful blue eyes. “I want you to be mine.” he whispered. The look Alexandra must have exhibited may have been of acknowledgement, as if she knew he was going to say that, for John was caught off guard despite the forwardness of his request, but more that she did not seem offended, or at least, surprised.

“I don’t want to hurt you” she said, but still held his hands purposely.

23:30h. Better make it to the banhof, he thought. After the locker room he went out in a light coat as it was still chilly spring evening. At the train station he saw her alight from the train. God, it was good to see her. They hugged just a moment longer, then slowly made their way back to the restaurant, now dark because everybody have left. She sat at the table by the window, the dim lights from the street illuminating chocolate mousse he prepared for her.

“You remember what Opportunity Cost meant during Economics class?” she said. How can he not. It was part of the finals exam. It meant the expense that would be realized in the pursuit of something beneficial. The cost of passing up the next best choice when making a decision. “Yes,” he replied apprehensively “I do. What about it?”

“Well,” she continued. “I want to be with you.” She looked into his eyes, with an earnest sincerity that he has not seen before. “I want you to be mine.”

He paused, not sure of where to go from here. But he knew the nervousness he experienced earlier, and let instinct take over. He reached over, and kissed her.

French Chocolate Mousse

4 egg yolks
1/4C confectioners sugar
2tbsp cognac
6oz semi sweet chocolate, cut into small chunks
3tbsp espresso coffee
8tbsp softened unsalted butter
4 egg whites
1/2C whipped heavy cream

In a bowl beat egg yolks and sugar until pale yellow. It should be thick enough to form a ribbon when whisk is lifted from bowl
Beat in the cognac
Set bowl over double boiler and continue beating until foamy and hot
Then transfer bowl to ice bath and beat until cooled, attaining the thickness and consistency of mayonnaise
In another bowl over double boiler, melt chocolate into coffee, stirring constantly
Beat in butter when all chocolate has melted, until it makes a smooth cream
Fold the chocolate into the sugar and egg yolk mixture
In another bowl, beat egg whites to a point forming soft peaks
Stir in half the egg whites into the chocolate mixture to lighten it, then fold in gently the other half
Spoon the mousse into martini glasses, and refrigerate for 4 hours, until firm
Garnish with whipped cream with a star tipped pastry bag
Grate some chocolate over

Best served to someone special

... and so the story continues...

Share with the world, make it a better place

2010-08-17T01:00:00.001+08:00

Sharing is good. Because competition can only bring us so far. Giving and compassion, faith in the human condition, helping others and selflessness. It is by this spirit that the world is becoming a better place. I ask you, what have you done for the people on your chat list recently? For the guy driving next to you waiting for the light to turn green? For your wife? For you child’s classmates?

Volunteer you services to a local church or charity
Bake some cupcakes and share it with a neighbor this afternoon
Somebody may need your books. Freecycle it
Offer a ride. Get carpooled
Have a weekly potluck with friends
Perform random acts of kindness
If someone owes you, ask to pay it forward
Smile
Get creative and make things. then give them away
Make real chicken soup for someone who is ill
Say ‘thank you’, and mean it
Teach a lonely friend how to cook. Teach your little brother how to cook
Tell 2 friends where to shop for the best tomatoes
Make a video on how to cut an onion without crying and post it on YouTube
Get your DVD player and TV outdoors and watch a movie under the stars with friends and family
Give your last cookie to the first person you see after lunch
Lend your baking pans to neighbor for the weekend
Help clean up the local playground
Teach a stranger how to spot fresh fish the next time you are at the seafood market
Read to the blind
Volunteer clean up duty at your local park
Start a community garden in your neighborhood, or join an existing one
Help reclaim the sidewalk for everybody
Be a mentor
Have a mentor
Compare notes on ex-boyfriends
Help make a poster for a struggling band
Read up and share information on important national matters
Share your favorite recipes on the internet
Go pro bono for anyone the first time you meet
Offer to train out-of-school youths
Work in a hospital for a whole month free
Share a laugh, share a joke
Donate to the guy who created the freeware that made your life at least twice as good
Participate in discussion forums on-line. Surely you have at least one thing you’re good at that can help others
Form a support group. Join a support group. Help a support group

This is only the beginning. So many things can be attributed to sharing, to one community. It may be utopian, or it may be a little preachy. Think about it. You really have nothing to lose. And so much to gain. Add to the list above. I am sure other readers will be able to use your input as much as I will.

Turn around, part XIII

2010-08-11T01:03:00.001+08:00

Snow was falling on that cold November morning. It probably has been snowing since the night before, as a soft blanket of white has rendered additional color to an otherwise depressing gray facade that is Cathedral Street in Glasgow. The cab stood by, it’s exhaust plumes the only movement discernable if one were to chance upon this scene. They stood there in silence, not knowing what to do next, in spite of what will be from then on. The bags were already in the trunk, and he stood still in the falling snow, figuring out what to say. He wore a black heavy coat over the one purchase he made during the weekend in the Scottish city, a woven wool pullover. It kept him warm, but it did not make him feel whole. Facing him, she was also in a warm overcoat, keeping her hands in the pockets. An observer would have described this moment as surreal, the two a strong contrast to the winter shade, his black hair muddled with snowflakes, and her golden tresses flailing wistfully in the light cold wind.
They stared at each other for what seemed like eternity, finding the reason for being there. As one from experience could tell, the good things usually never last long enough. His eyes looked into hers, the only true color that made the monochromatic landscape more interesting, at least on her. Blue. I will never forget that color, he thought. And then, at thirty one past six on that cold Monday morning, he knew. Her eyes misted, then a single tear drop formed, and travelled slowly down her left cheek. He reached out with his right hand, ungloved despite the cold, and gently wiped the tear off with his thumb. And yet his hand remained, feeling her soft cheek, and the familiar twinkle in her eye whenever he touches her. She liked the firm affection, because nobody has held her that way before.
“Alexandra, I just want to know.” He said. “I just want to know…”
“Oh, John,” she replied. “You know I did. You know I do”
He reached over, and kissed her forehead. She felt his warm lips, and wondered fleetingly if she should let this happen. Then her nose, then her lips were locked with his, feeling every moment. Their arms wrapped tightly around each other. She smelled wonderful, he thought, even at this ungodly hour. She felt safe, secure, away from the all that is harsh that moment. Alexandra did not want to let go. She just wanted to be wrapped in him.
And the moment has passed. They looked into each others’ eyes once more, and knew it was time. The world was slowly turning again, and they needed to get on. John held her hands, and it was as it always has been. But not no more. Her eyes are still misty. But she could not take back what has already been said. She knew if that were she to turn around and regret the decision, it would be different, and unfair for both of them.
With a slight motion, John made it clear to the driver just a few moments more were needed.
“I will always love you, hon” John said with that same low voice she knew to be his true self. Staring into her eyes, he ran his hand slowly through her hair.
She stared at him, this man that made her life a little more colorful the past few months. As he was turning away, she held his hand for just a moment longer. Then she let go. After shutting the door, he looked back as the cab drove away, away from her. .
And she whispered into the winter “I love you, too”
And they both thought, at that same exact moment, where did it all go wrong?
Turn back the clock six months…

The personal chef and the blog

2010-08-10T09:40:00.001+08:00

Yesterday was spent trawling the web looking to how to get my recipes indexed on a specific page. Because, to tell you honestly, I am not that adept at HTML encoding, and it seems to me that every other blogger has run ahead of the pack. Formatting the blog that I have painstakingly nurtured for the past couple of years has borne several incarnations, from the a news feed magazine style, to a one column blah, to what is presently a decent attempt at minimalism and straightforwardness.

Alas, I still feel there is something missing, or something too much. The recipes are from complete, I know, and I am working on that. The content is compelling by average standards. The Layout is as intuitive as I can make it so. But what is missing? What is too much? The recipes need to be indexed somehow, for the benefit of my readers. By category, by cooking technique, by ingredient. I do not know where to begin.

The layout needs improvement. Not saying that it’s bad, (even though I do say so myself) but it could be better.What color? What Font? What about the ads placement?

So I ask the dear readers for help. I need your input. I need your suggestions on how I can make this better for you. So please, for everything that is as sacred as a complete set of gleaming copper cookware, What is it you want to see, (and things you’d rather not) that would help the Personal Chef make the blog more personal.

Gelato. A base recipe that is a scoop!

2010-08-05T18:09:00.001+08:00

The Italian dessert that has less fat than normal ice cream. Yes, less fat. Less butterfat to be specific. How is it creamier than normal ice cream? Less air is whipped into it during the freezing process. According to The Ciao Bella Book of Gelato and Sorbetto, the extra fat in ice cream can mask the flavor of the ice cream, giving less fatty gelato the advantage when it comes to flavor clarity and intensity. The following recipe serves as a base. What you can do with it is up to your imagination. Bananas. Mint. Rhum. Raisin. Ube? Durian?

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F
Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually mix in the sugar until it is incorporated and the mixture is thick and pale yellow. Temper the eggs by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of a spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Pour the mixture into the container of an ice cream machine and churn it according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
This recipe was posted by Caroline Russock on Serious Eats. Have a go. Let me know how it turns out.

See more recipes...

To be told what’s hot and what’s not, that is the question…

2010-08-02T11:21:00.001+08:00

What really is the difference between food fad and food trend? Are they interchangeable? Or are they applied according to one's perspective of what is hot and what is not? Some pretentious foodies use the term 'fad' more than 'trend', food service professionals watch out for the latter. Some are confused. Others couldn't care less. But here is my take: A trend is something that is coming up to be exciting today, will be hot tomorrow, and will be the springboard for innovation and development in the future. A fad is merely a flash in pan. What is hot now could be 'oh-so-yesterday' the next millisecond. Paris Hilton shallowness aside, some of us do make a monumental effort of being ahead of the pack, not in terms of going with the flow, but being up-to-date on what is happening in the world of culinary wonders and delights. Chefs generally want to know what the other chefs are doing, and see if the direction is in sync or diverging, good way or bad. Foodies, gourmands want something new, something different, comforting or familiar. Other individuals follow what people on television tell them is exciting now. The food zombies and the pretentious foodies kiss the ground Oprah walks on, gets into a frenzy when they could not find the artisanal Olive oil mix that Ms. Winfrey has recommended because they 'just have to have it' for the sole reason that they want to feel that they are in the know. It is really difficult to put into words to describe how one should be part of a food trend or fad, or merely to be a spectator on the sidelines. I read once on a shirt that seem close to what I mean, but not exactly. It does apply though to what I think of people who are so concerned with keeping with appearances and the Joneses.
'You laugh because I am different. I laugh because you are all the same'
Now trends and fads can be viewed through different perspectives. And it is the general vox populi that puts whichever on the forefront, depending on what the ‘in’ thing is as of that moment. Like may perspectives, opinions are rife, and based on an individual’s personal experience, would put a chalk mark against what deems to be popular, and what deems to be trendy. In either case, do we follow trends and fads because of what somebody else discovered to be and tells us? Or are we pathfinders who discover it ourselves? Try the following. Then decide which side of that fence you are on.
Fads
Cupcakes were a fad. The delightfully decorated treats seemed more functional than cool. No mess. No cutting. Portable. But do you really want to line up shell out that much money for a piece of cake that is less than the size of a tennis ball? Besides, what satisfaction can you get other than sugary jittery highs?
Street Food. Yeah. It's all the rage now. Because we now look for simple comfort food that screams casual, no stiff collars and no pretentions. Fast Food, but without the synthetic non biodegradable packaging. But street food as we know it has been around for ages. We are noticing it now because we look for the real thing.
Chocolate Fountain. And in their many forms. Usually found lately at many dessert buffet tables, surrounded by diners who can get enough of the addictive goo. The novelty of this that we are free to dip whatever into the falls, and just hang around for the next fix. It’s a messy affair, and magic disappears once you are walk away for more than three feet.
Greenhorn Culinary Schools. Specifically the culinary and hotel management schools that have no tradition and just recently opened shop to join the now popular ‘celebrity chef’ bandwagon. Like the profession, it takes years and years of professional experience and credibility to be able to teach others on the finer points of cooking. If you want to become a chef, go to a reputable culinary school that has an established record. Not one who started as an IT educational institute.
Burgers. Because there are so many burger joints nowadays to cater to every individual taste, you would be hard pressed to find one that does not appeal to your taste buds. But as it nears the numbers of the local McD’s, are we reaching a plateau of over saturation?
Healthy living with Omega 3. Take the pill instead. With the mercury found in so many omega-3 rich fishes and the overfishing problem, it can literally make you sick.
Molecular Gastronomy. The marriage off food and science is not new, this fad has created fancy kitchen gadgetry that rivals even the most adventurous mad scientist. Unfortunately, the movement reduced the enjoyment to mere gimmickry. And not a lot of cooks and chefs have the time to really do in depth science experiments, so do not expect and El Bulli clone to open shop around the corner any time soon.
Frozen yoghurt. That dessert popularized in that Sex in the City series, it has created a following because of it’s healthier benefits over ice cream. It can be tailored to every specific taste and palate, creating more varieties and permutations. Restaurants have started offering up in their menus, and is driving guests to veer away from the usual.
Trends
Home Grown Produce. Because fresh produce is healthier option over mass produced veggies inundated with chemicals and GMO. Because fresh produce are nutritionally superior and more advantageous.Because local produce uses less foosil fuel for transportation, storage and preparation. Buy local. It also helps the farmer get most of the profits and by cause and effect improve his quality of life and yours.
Slow food. Real cooking made with tradition. With the sprouting like weeds of every fast food joint imaginable, it is welcoming that real cooking instead of cookie cutter manufactured food stuffs are still around and lately being rediscovered. In essence, to dine at your own pace, to savor every morsel. As more people are looking for value for money, they want to be able to enjoy the food they purchase, with friends and family. Comfort food that heal during difficult times.
Pickled anything. Ginger, Asparagus. Garlic. You name it. Thanks to the Asian community, this new movement in cooking can really add to the repertoire. By itself pickled foods are great, and making it a part of the bigger picture will prove that it will stay for years to come.
The popularity of the butcher. Yes, that guy behind the meat counter that can carve out your cuts the way you want it. Many are now discovering that the butcher is a deep well of knowledge when it comes to specific cuts and they way they need to be cooked. Next to the chef, he is the guy that would most likely know how much marbling you need, or if this part of the cow is good for stewing.
Asian and Ethnic foods. With the dawn of globalization, the rest of the world is discovering the magic of Asian Cooking. The fascination with exotic flavors and ingredients have been fueled by the introduction of such recipes in local communities.
Foodies. Because more and more of these individuals are pushing the culinary envelope. They are knowledgeable now in the ways of cooking and entertainment. Instead of subsisting on TV dinners and instant noodles, foodies emerge as a force that indicates the state of everything culinary.
Healthy Household. Americans are looking to create a healthy household. Approximately 57% of shoppers are making a lot of effort to eat healthier. With half (53%) of adults controlling their diet—61% for weight, 36% cholesterol, 22% blood sugar, 18% high blood pressure, and 14% diabetes. Babies and young children also drive healthier household eating. Popular trends include DHA for brain and eye development and probiotics for digestive health. In recent years, sales of healthful kids’ foods have outsold regular kids’ products 3:14. With 28% of parents admitting that they have an overweight child and one in eight kids having two or more risk factors for heart disease later in life, the number three concern of moms, after immunity and growth/development, is now healthy kids foods.
Food vetting. Yes, sustainable is going mainstream. Food sourcing might be old news to foodies, but a growing number will opt for organics and sustainable practices. That includes eating fresh, local and seasonal foods as much as possible and buying products with sustainable or biodegradable packaging. Farmers markets are hotter this year than last, as people search for food they can trust and vendors they know. And the foodies? They might go for less precious items and make more down-to-earth choices.
Olive oil alternatives. Particularly grapeseed oil. Due to additional health benefits, grapeseed oil is also more wallet friendly, has a higher smoke point, and does not decay as fast.
If a tend turns out to be a fad, or a fad turns out to be a trend, it really is all a matter of perspective. This list is not definitive. Not at all. It just the tip of the whipped cream iceberg. Do you know of a fad or trend that I missed? Would love to hear about it! Post it up here for everybody else to take a gander at.

The heat in my loins, and then some

2010-07-23T09:52:00.001+08:00

A recipe for pork loin stared at me in the face after having lost and found a classic tomato chutney recipe in my scribe notebook scribbled ages ago. Rich red tomato chutney, a sensory war torn between sour and sweet, tartness and richness, tempered with balsamic vinegar and dark brown sugar. Not a jam, but having the same sinfulness. To match it with an equally decadent cut of pork, well, just seems right. Slices of moist loin with a crispy crust, tender almost-there fat, the fork making the knife feel neglected and out of place. Sage and basil and thyme dancing in wisps close to the nose, just teasing, casting a glimpse of what is to tease the palate.

Honeyed Pork loin with Tomato Chutney
Serves 4
1 kg Pork Loin
250 gr white onion, quartered
100 gr carrots, diced
100 gr celery, diced
3 pcs bay leaf
60 ml Honey
60 ml Orange Juice, fresh pressed
40 ml olive oil
2 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
120 ml Chicken stock
Salt and pepper

Preheat oven to 375F
Season pork loin with salt and pepper
Place carrots, onions, celery, bay leaf in roasting pan
Place seasoned pork loin on top
In a bowl, combine honey, oil, orange juice and herbs
Pour over pork loin
Add stock
Place in oven and bake 45 minutes to an hour or until internal temperature reaches 150F
Ladle liquid over pork loin to prevent drying out and infuse the flavor
While that goes on, prepare the chutney

30 ml olive oil
100 gr white onion, chopped
6 cloves garlic, chopped
60 gr brown sugar
60 ml Modena Balsamic Vinegar
10 gr minced fresh ginger (easier to mince with a grater)
1/4 tsp crushed pepper flakes
300 gr peeled tomatoes
30 gr fresh basil, chopped
Salt and pepper to taste
Heat oil on pan
Sauté onions and garlic until tender and translucent, about 4 minutes
Lower heat
Stir in vinegar, ginger, sugar and pepper flakes
Let simmer until slightly thick, about 3 minutes
Add in crushed peeled tomatoes
Bring to boil, then lower heat to simmer
Stir occasionally, reducing to half the quantity and thick enough to be not a sauce
Stir in basil
Season with salt and pepper
Take out pork loin and let rest for 10 minutes
Strain liquid from roasting pan into a sauce pan and reduce to half until slightly thick
Slice pork loin and place on serving platter
Drizzle reduced sauce over the slices
Spoon a good quantity of chutney on the side
So tell me. After the dinner. After the slices. After the obligatory espresso. How do you feel?

Life explained

2010-07-21T18:28:00.001+08:00

I just found this really funny. Life simplified. With all the milestones. Summarized into one silly joke. Can anyone really react to this? Can we relate?

On the first day God created the dog. God said, "Sit all day by the door of your house and bark at anyone who comes in or walks past. I will give you a life span of twenty years." The dog said, "That's too long to be barking. Give me ten years and I'll give you back the other ten."
So God agreed.
On the second day God created the monkey. God said, "Entertain people, do monkey tricks and make them laugh. I'll give you a twenty-year life span." The monkey said, "Monkey tricks for twenty years? I don't think so. Dog gave you back ten, so that's what I'll do too, okay?"
And God agreed.
On the third day God created the cow. "You must go to the field with the farmer all day long and suffer under the sun, have calves, and give milk to support the farmer. I will give you a life span of sixty years."
The cow said, "That's kind of a tough life you want me to live for sixty years. Let me have twenty and I'll give back the other forty."
And God agreed again.
On the fourth day God created man. God said, "Eat, sleep, play, marry and enjoy your life. I'll give you twenty years."
Man said, "What? Only twenty years? Tell you what, I'll take my twenty, and the forty the cow gave back, and the ten the monkey gave back, and the ten the dog gave back, that makes eighty, okay?"
Okay," said God, "You've got a deal."
So that is why the first twenty years we eat, sleep, play, and enjoy ourselves; the next forty years we slave in the sun to support our family; the next ten years we do monkey tricks to entertain the grandchildren; and the last ten years we sit on the front porch and bark at everyone.
Life has now been explained to you.

Open your mouth

2010-07-16T19:05:00.001+08:00

More culinary quotes that I found. As food undoubtedly inspires, the spirit that is borne is captured in inane, provoking, ponderous, insane or straight thoughts and words that has seasoned our lives through thousands of years.

"…the key dietary messages are stunningly simple: Eat less, move more, eat more fruits and vegetables, and don't eat too much junk food. It's no more complicated than that."
Marion Nestle

"...what is your host's purpose in having a party? Surely not for you to enjoy yourself; if that were their sole purpose they'd have simply sent champagne and women over to your place by taxi."
P. J. O'Rourke

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect."
Fernand Point

"A bottle of wine contains more philosophy than all the books in the world."
Louis Pasteur

"A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom."
M.F.K. Fisher

"A crust eaten in peace is better than a banquet partaken in anxiety."
Aesop

"A cup of coffee - real coffee - home-browned, home ground, home made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream that never cheated, but was real cream from its birth, thick, tenderly yellow, perfectly sweet, neither lumpy nor frothing on the Java: such a cup of coffee is a match for twenty blue devils and will exorcise them all."
Henry Ward Beecher

"A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images precooked out of a can and swallow them down whole, absent-mindedly and with little relish."
W. H. Auden

"A good dinner is of great importance to good talk. One cannot think well, love well, sleep well, if one has not dined well."
Virginia Woolf

"A gourmet is just a glutton with brains."
Philip W. Haberman, Jr.

"A man in the wilderness asked me, How many strawberries grow in the sea? I answered him, as I thought good, As many as red herrings grow in the wood."
Mother Goose

"A messy kitchen is a happy kitchen and this kitchen is delirious."
Anonymous

"It takes a lot of dough to make the upper crust"
Alfred E. Newman

"Laughter is brightest, in the place where the food is." or "Laughter is brightest where food is best."
Irish proverb

"Mincing your words makes it easier if you have to eat them later."
Franklin P. Jones

"Nouvelle Cuisine, roughly translated, means: I can't believe I paid ninety-six dollars and I'm still hungry."
Mike Kalin

"Salt is the policeman of taste: It keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker."
Malcolm De Chezal

Give me books, French wine, fruit, fine weather and a little music out of doors, played by somebody I do not know.
John Keat

The trouble with eating Italian food is that five or six days later you’re hungry again.
George Miller

A gourmet who thinks of calories is like a tart who looks at her watch.
James Beard

In order to make an apple pie from scratch, you must first create the universe.
Carl Sagan, Cosmos

I find a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madame Benoit

Do you have a thought to add?

The coming of a CSN Stores Review

2010-07-15T16:42:00.001+08:00

Guess what! It is interesting. I have been asked to do a review for CSN Stores! That’s right! CSN stores has over a million items from hundreds of stores, making it one of the top retailers in the U.S. Items include dining room tables, cookware, and great kitchen gift ideas. And I get to review an item. I am chuffed!

The Website is pretty intuitive, and searching for an item I found easy as A-B-C. Scouring through the Kitchen accessories I found a great Wrought Iron Pot Rack, Alessi Kitchen Tool Rack and KitchenAid Cookware. Makes me break out in a sweat and just shop like crazy.

So I get to review something from the catalog. Something different. Something great. Something I am sure will pique your interest.Watch out for it!

The secret of life

2010-07-05T08:53:00.001+08:00

There really is no secret. It is anything that makes up your existence, creates memories, and keeps the demons at bay.

Crunchy outside, fluffy inside pancakes

Good cup of coffee (preferably a cup of Illy)

The absence of cellphones among friends at the breakfast table

A crisp white shirt on blue jeans

Purring cat on the lap

A liter of ice cold coke on a hot day

A well seasoned iron skillet

Eight straight hours of sleep

The weekend market

Snail Mail from a long lost friend

Silence at sunset

Fresh batteries in the remote control

Top Chef DVD marathon with a doobie

Waking up late

Sleeping in early

A bottle of Mavro Daphne in the afternoon

Having mindless sex on a rainy afternoon

Skinny dipping at the beach

Disconnected from Facebook, Twitter, LinkedIn, etc. for one whole day

I pause, and think and ponder. What else makes life what it is. What can I remember to be a unique experience. Then I lay down, stare into the ceiling. And then dream.

Meeting old friends, making new ones

Blowing out birthday candles

Crying because you couldn't help it

Crying because you could

Falling in love

Falling out

A fluffy pillow

Real coke, real sugar, real butter

Being wide awake before sunrise

Laughing

Laughing till it hurts

People watching, and making stories as they pass by

Recipes in metric measurements rather than empirical values

Flying in an airplane

Jump out of a plane or off a cliff

Playing hopscotch and hide n' seek with the kids

Driving a sailboat

Soft wet kisses

A good book and hot chocolate

Indifference to jealousies and negative feelings

Going to school

Getting out of school

A wallet full of money

Having something to write about

Having nothing to write about

Warm chocolate chip oatmeal cookies

A delicious home cooked meal

Parmiggiano reggiano

Enjoying what you eat. Eating what you enjoy

Chocolate balsamic vinegar

POPSwatch on your kitchen sleeve

Seared Foie Gras

Grandma's cooking

I am sure I missed something. What's the secret of your life?

A pleasant petit dejeuner of a surprise

2010-06-22T02:20:00.001+08:00

Anything that seems to be out of the ordinary these days just adds to noise that we consider normal. SSDD as one well known author puts it. To any destination a journey must be taken, and the first step is what gets us going. Waking up to the day will either strike fear into your heart or jumpstart your egotistical ‘can-do’ attitude into overdrive. A good cup of joe, cradled in between your hands, warming up to the idea that maybe something remarkable will happen today. And so it did on this ironically rainy day. Through torrential rains and massive traffic the restaurant beckoned, that welcome respite for indulgence which promised to be what the culinary doctor ordered. As you will see, the day did not start for me on time. Come to think of it, it never did. Not in my profession. As they say in the industry, holidays and weekends do not belong to us cooks. It was on this rainy June afternoon that I find myself just off the beaten C5 highway just before Eastwood. A right here, then a left, then through an obscure gate, the car settled in front of a quaint little place that, were it not for the signage, the trail of bitter chocolate aroma would weave its wispy fingers around me and slowly entice me through the threshold.

Quite a discovery this was for the personal chef, and it is with intrepid curiosity that I believed today would definitely be encoded into my journal as a day that my journey takes a detour from the humdrum and sundry. For that is what Xocolat appeared to the weary traveler that braved the ludicrous traffic the rainy days normally generate. Curb-appeal aside, the place had a certain draw. The kind you dream about on a rainy day. Quiet. Warm. Inviting. Rustic. Though it was only a few million hours since the sun rose on the east, breakfast was the order of the day. Could this place be a welcome choice? I braved the rain and the puddles to find out.

I was not alone. A place like this deserved that I bring someone along. Although from the looks of it, under other circumstances, it is a great place to be alone. I digress. And so I did bring someone along. My little Maxine, who has the same penchant for trying something new at least once. As my date, she had equal opportunity to appreciate what I was about to have that day. We sat at the comfortable sofa by the window, not watching the outside world go by, not remotely concerned what would be our next destination. Perusing the menu, we were pleasantly surprised. Of course were indecisive over what chocolate indulgence we would be laying our grubby hands on. After all, what can you expect from a place named Xocolat. Apparently, a lot more.

Arroz a la Cubana
The classic Spanish dish was, for all intents and purposes, true to what it says on the menu. The chorizo sausage added to the sweetness, helping to counter the tartness of the sauce. The raisins were so tender, it actually competed with the supremacy of the beef that normally would dominate most cubana recipes. This is the kind of plate where it is not a sin to mix everything up into one inviting heap. Cut up the egg, let the yolk flow just a little bit, and with a big spoon scoop up the meat and indulge. Although we would have welcomed the roasted bananas that usually comes with this menu selection, it was not missed. The mashed potato we thought was a good sub.

Spicy Beef Flakes
Pulled beef never looked so good and inviting. Fork tender, very little effort is needed to make that solitary table knife feel unwanted. This is good when you are nursing a hangover. The last thing you want is to wrestle with is a tough cut of beef. The flavors were close to smoky, but not quite. By itself it would have made a good tapas offering, downing chocolate laced tequila shots. Surprisingly, the flakes seared pleasantly down to the back of my throat, adding a final kick to all those flavors that lingered in my mouth. What was that yellow dab of sauce? Curiously it looked like cheese. But having beef and cheese would scream bloody murder on rabid fans of the famous hoagie from Philadelphia. But this was goat cheese. Local goat cheese mind you. From the farms of Laguna. The only drawback was that I wanted more. Caramelized tomatoes add that sourness to balance out the richness, making the egg and rice just a necessary accessory.

Spicy Tuyo
What is breakfast in Manila without tuyo, that veritable salted and dried sardine that graced many tables over a millennia. The local vinegar really cuts into the flavors of the fish, though mingled with the capers and olive oil. Garlic rice notwithstanding, I would have loved some hot pan de sal to sop up the remains. This dish is a classic. The craving for pucker-inducing saltiness has easily been tamped down. I would be hard pressed for anyone to go wrong with this plate.

We were at a crossroads an hour and a half later. By all accounts, this was lunch to a casual observer. To us this was breakfast. A conflict of interest, if you will. To Dessert or Not to Dessert. It was going late into the day. It was a satisfying petit dejouner sojourn. Something sweet to end the meal with. Something that would allow the remembrance of dishes past, at least the last three that I can remember. Besides, it was still pouring out. Menu please…

Chocolate Pancakes
This the White King package did not make. Three uberfluffy pancakes stacked one on top of the other. It was not enough that they were obviously brown to denote what was incorporated. It was not enough that fresh slices of banana were tucked into every nook and cranny. It was not enough that whipped cocoa butter slowly melted into an inviting heap around the plate. It was the chocolate sauce and the choconut. Dark Belgian chocolate sauce at the top dripping out to the sides. Choconut from Davao just coming along for the ride. Despite the pancake being a little too cakey for my taste, it gave me the opportunity to soak up as much of the sauce in each bite as I can defy the laws of physics with. Don’t get me wrong. I do not intend to use superlatives here, as it would be inaccurate. The sauce was just that good. Bitter from start to finish, with the just right amount of sweetness. And to freshen the palate between each bite, chunks of peaches and fresh pineapple were at the ready.

The rain has stopped. We did not notice when the last drop hit the pavement, but the sun started shining. Maxine had her sugar fix with a mudslide, so I was destined to handle a hyperactive six year old for the rest of the paseo home. Like I said, this was going to be a different day. It was the few hours spent at Xocolat that made it DSDD. A few other guests huddled over their warm mugs of hot chocolate and coffee while we gorged ourselves. Loners perused the magazines, leaning back and just zoning out. Though the restaurant was a wifi hotspot, not one guest pulled out a laptop to update their statuses. Perhaps it was a place with an unwritten rule that when you ease into that chair, you either disconnect from the outside world and enjoy the solitude; or focus on that person that is seated across you, having a meaningful conversation, engaging in playful banter. Over a cup, over a slice of chocolate cake. Sigh. Don’t leave. Not yet. Lunch will have to be enjoyed another time. Their pasta dishes and Panini's guarantees a trip back. Check please…

Xocolat Libis
Topy’s Place
Economia corner Calle Industriya
Bagumbayan
Quezon City
+63.2.964.00.20

Philosophy of cooking

2010-06-20T06:40:00.001+08:00

As a cook, as in all other professions, when you do something long enough, you achieve a kind of zen, a level of contentment that surpasses even the performance of even your best bedmate. And it is not an exclusive feeling that only professional cooks enjoy. On a daily basis anyone who can handle a knife and have good tastebuds and olfactory senses achieves moments of enlightenment at one moment or another.

It is evidenced by the way you move, the magnification of the senses, the mere presence of life, time and space.

How to attain this kind of tranquility? The following you may consider to be unsolcited advice. Others you have read about before. But mostly this is what works for most of the chefs I have worked with.

When in doubt, throw it out

Always have a sharp knife. Razor sharp. Safer that way, ironically.

Guard your mise en place like a rabid dog

Keep everything within reach, as in no more than a step away

Multi-task, but focus on what you are doing

Be choosy on your cookbook selection

Have a copy of Larousse Gastronomique and Repertoire de la Cuisine in your arsenal

Wear comfortable shoes

Listen to Vivaldi or Mozart when doing prep work. Led Zeppelin also works.

Fresh ground your pepper and salt when you need it

Clean sleeves, messy apron

Clean as you go

Keep a clock in view

Keep stock of stackable food containters

Keep a thermometer for fridge temp reading. Do not rely on the Fridge thermostat

A stash of weed works wonders on the creativity

A small notebook comes in handy for your recipes and adjustments

No man is an island. Be a mentor, or have a mentor

Know how to use Excel

Learn something new everyday

Explore your local supermarket every week

Get a tabletop pasta machine and play with it

The dish is the destination, the cooking an adventurous journey

That chicken leg that dropped on the floor means the chicken just died for nothing

Taste is to eating as porn is to sex

Chew 16 times for eahc mouthful, 32 if you are obsessive compulsive

Waste not, want not

Ask not what your ingredients can do for you, but what you can do with those ingredients

Have I missed anything. Let's assume the downdog position and meditate. Woosah!

Heavy mood, light chicken recipe

2010-06-16T19:24:00.001+08:00

In between recipes. I between jobs that really matter. In between bookings. In transition.

It is not every day that one feels this way. Morose. In limbo. Horny. Unmotivated. Motivated. Not sure where to put a step, as long as it is not on some doo doo some pretentious dog lover left at Serendra. I woke up this morning feeling heavy in the head, my hair all over my face (Yes, I am growing my hair out, since the silvers are slowly making their presence). Mid-life crisis? Nope. Not even close. My Fino wallet keeps me liquid. I have bookings when it matters. I can cook. Not a great chef, but I can hold my own. I got a great woman. I do not have a convertible. Although I am eyeing that old Merc our neighbor has neglected.

This are just musings. Because a lot in the world leaves much for pondering. Like, Kris Aquino’s backing out of her promise. The over the edge reality shows that are too much already. Tiger Woods and his philandering. Sandra Bullock and his philandering. The death of Gary Coleman and the ensuing childish skirmish over his body. Anthony Bourdain and his take on the lechon from Cebu. The elusive Silver Spoon cook book that has yet to pass my hands and the kitchen table.

Dusk means another end, and the anticipation of a new beginning. Whoever said it is darkest before dawn should be cooking. Or eating. Or having some schnapps. I want some schnapps now. Some grappa. Some Mavro Daphne from Patras. A big gulp, and a plate of rich Tiramisu. With Guns N’ Roses playing in the background. While preparing ….

Chicken Breast with Prawn and Lemon Mousse

4 Chicken breasts, fillet attached
2 large prawns, shelled and deveined
1 egg white
50 g fresh coriander, chopped
50 ml whipping cream
20 ml lemon juice
salt and pepper

Make a slice on chicken breast to form a pocket. Detach fillet
Season with salt and pepper
Pulse prawns in a processor roughly
Add egg white and pulse until smooth. Careful not to pulse too long or it will cook
Transfer to bowl. Fold in lemon zest, coriander, cream and lemon juice. Season to taste
Spoon Prawn mousse into each breast pocket
Cover pocket with fillet, then wrap tightly into a roll with cling film
Wrap in foil, then steam for 15 minutes
Remove from heat and let rest 5 minutes before slicing.
Serve with steamed rice and lemon sauce

Why this light citrusy recipe? Because it contrasts with my mood at the moment. Because I felt like it. Because I can.

Baby's Got The Blues

2010-06-07T10:16:00.000+08:00

Loneliness is the tight-lipped bitch waiting for me when I get home. She saunters to and fro on the second floor of my house in her stilettos walking to a hypnotic beat making her presence undoubtedly known. She sits at the end of the dinner table tapping her long painted nails on her wrist, signaling and impatiently waiting for me to finish the "insipid" talk. She lies long, languid and lithe on my bed moving as slowly and as lazy as honey as if saying I have nowhere else to go. Even as children fill my home with laughter and noise, she tiptoes in the shadows of happiness to constantly and quite relentlessly remind me that devoid of an equal, I am in fact alone. Often times, I wish and convince myself that she is nothing but a figment of my imagination, a product of my vivid and aging mind. But I know she isn't. And the older I get, the more real she becomes.

She has a twin sister this bitch, Loneliness. Her name is Longing. She comes in unannounced in the strangest places like in the middle of a crowded room, where a band is attempting to drown everyone with decibels not fit for human consumption, or while driving and listening to the radio as the rain goes vertically mad on the pavement. You know that feeling when you are in a room full of people and everyone is laughing and then something crumples your ticker it feels "sour"? When your chest cavity is flooded with the feeling that something so rightfully yours has been taken away from you? That is Longing--the most unwelcome guest of my heart.

When I get the feeling that my unwanted guests (Loneliness and Longing in case you haven't been paying attention) are home, I find myself making Carbonara. I think that maybe, all of the world's problems can be solved with bacon. There's just something about the way simple, earthy ingredients are transformed into something rich, ethereal and soothing to heart, soul and tummy. It's what I'd like to call a gustatory blanket, something equivalent to a human hug. For me it's not just the eating part that is comforting but the whole ritual of making it.

First of all, I boil a big pot of water. In my interpretation of this dish, I use slab bacon. None of those thinly, machine sliced excuses for bacon. Traditionally, one uses pancetta or guanciale (from the jowls of the pig) but I like the smokiness of bacon which both pancetta and guanciale lack as they are not smoked. I then proceed to cut the slab into thick rectangular slices and render the fat over low heat. While waiting for the water to boil and the bacon to give off its ambrosial and deliriously sinful fat, I separate 3 egg yolks, which I mix with a cup of cream and half a cup of freshly grated parmiggiano-reggiano. Once the pasta is al dente, I throw it in the pan of the now lightly-browned bacon, turn off the heat and pour in the trinity of egg-cream-cheese and toss it all around until everything is locked in heavenly embrace. I put it in a bowl and begin to eat while reading a pocket book mostly of the mystery, horror, sci-fi kind. Think Stephen King, Robert Ludlum. Pointless to search for the comfort of food if you end up in masochist hell reading The Bridge Across Forever or Love in The Time of Cholera, right? So it's either a pocket book or a film such as Zombieland to blur the images of loneliness. Better to sleep with the memories of Zombies than stuff that only exists in fairy tales.

In the beginning, I said to myself that this path that will eventually lead to a solitary life is good. After all, everyone leaves whether it be a geographical, physical departure or a spiritual dissipation into the cosmos or vast unknown. Everyone leaves. Eventually, everyone becomes alone. However, is there really a point in preempting a definite ending? Loneliness and Longing, one day we three will have tea. I will have to live with them as the most ironic housemates in all of the earth. But right here, right now I really can do without them. I have a choice. And I choose to not be lonely anymore.

Here comes the rain again…

2010-06-04T20:05:00.001+08:00

“Here comes the rain again

Falling on my head like a memory.

Falling on my head like a new emotion

I want to breathe in the open wind

I want to kiss like lovers do

I want to dive into your ocean

Is it raining with you”

Annie Lennox, Eurythmics

Rain. The romantics would agree: it is in everything. Everything is nothing without it. With it, everything is not the same. The first taste. The first sensation. The first kiss. The first love. Rain. Droplets big and small. Droplets that covers everything in a magical shine. Droplets of water that paint the town. Ironically, it adds more color, adds vibrancy, adds life. Much the same way water is to us, to the food we eat, to the life we live.

The rains are not depressing, not even remotely.

“And when it rains on your parade, look up rather than down. Without the rain, there would be no rainbow.” – Gilbert Chesterton

The smell of moisture, the ground emanates with such power, with such deliberation whenever it is inundated.

“Let the rain kiss you. Let the rain beat upon your head with silver liquid drops. Let the rain sing you a lullaby.” – Langston Hughes

It is when vegetables are at their best. It is when the herbs are at their greenest. It is the coming of spring in some parts of the world, the end of summer in others.

“Many a man curses the rain that falls upon his head, and knows not that it brings abundance to drive away the hunger.” - Saint Basil

It was raining that I made my first recipe: Chicken Teriyaki. It was during my years at state university. And mom just left the family. Left to my own devices, and a well stocked book shelf and fridge, we had dinner. Despite the somber occasion, it was my first step. And I was happy. I was cooking. With a ladle, and a wing and a prayer, our family moved on. Broken, but nevertheless moved forward.

It was pouring when I went for my first day at the job. Sixteen, awkward, and passing the threshold of the local McD’s. Back then, the restaurant chain was magical to me. Red bricks. Systematic cooking and ordering. Everything surgically clean. Video training. The smell of burgers. The packaging. My first paycheck two weeks later.

It was a deluge when I first submerged in the flooded waters of Espana in Manila, appreciating the comforting soup like no other a few hours later. It was dangerous. It was not natural that manholes, despite being left open to take care of the flood, actually posed more of a threat with the rushing water. It was chaotic for people to rush at the few remaining transports that have not been seized by the rising waters. It was surreal, because the umbrellas added color to an otherwise drab city. Red, blue. Black, Plaid. Rain coats of different sizes. Shoes floating. The lights had halos, casting a golden tint on the damp streets. Cold, drenched to the bone, it was at that moment I realized things should be better. Let me start with a hot bowl of soup.

Saute chopped white onions in olive oil until transparent. Toss in some chopped celery, stalk and leaves, and carrots. Let it dance for the length of that Annie Lennox ditty, then toss in some chorizo. Toss, then vandalize with a table spoon of tomato paste. Pour in some fresh chicken stock. Let it roll to a boil, then simmer. Add sliced cabbage, sprinkle in some sage, salt, pepper, and a smidge of chili pepper flakes. Stir. Serve this hearty soup in big bowls with a chunk of baguette.

It was drizzling when I left Manila for a few years in Switzerland. I still could remember how many droplets painted the airplane window. It was my first time away from home, out of the country, and completely alone in a foreign land where only tourists speak English. No friends or relatives. I should have been sad because of the world I was leaving behind. But I was not. I was looking forward to this. I was not looking back. Can I equate snow with rain? Because it felt that way, landing at the Geneva Airport. And it was magical, the way the snow flakes landed on my coat. Up until then, I thought snow flakes were just a product of people’s imagination. But I saw this flake, in all it’s crystalline glory for a few seconds.

It was the Spring Rain that found me in an apartment somewhere in Zurich Old Town, listening to Alanis Morisette’s “You Learn” and tapping to the beat. I knew how to speak Deutsch by then, fluent enough to tell a joke, to tell a story, to get around, to get lost. I knew Zurich like the back of my hand. The alleys, the back streets, the stores, the restaurants, the kitchens, the chefs. It was on that rainy spring day that I was to assume the position of Executive Sous Chef at an Italian Restaurant on Neiderdorfstrasse.

It was a dark, damp gloomy day when I lost my job at the Century Park hotel. I was not a chef there. Far from it. Room service manager. Dead end job. Slow professional growth, if any. I needed to be in the kitchen again. I walked out of the hotel, albeit with some regret, to grab my whites and find a place where I can strap on my apron again. I eventually did.

As you can see. I do not think of the rains as a depressing weather phenomenon. It is the mark of new beginnings. It is the signal that things are about to change. It is the rhythm of droplets like drumbeats that sound out what is to be. Notice how your skin feels smooth and velvety after an hour in the rain, that no other beauty product can match? Notice that only during and after the rains the food smells better, the light is more alive, the mood, as an understatement, restless.

It is the spirit that moves people forward. And it is the rain that nourishes some people’s spirit. It cleans the soul. It inspires, it gives hope.

“Some people walk in the rain, others just get wet.” – Roger Miller

10 signs it's a good restaurant

2010-05-21T06:53:00.001+08:00

When you go out to have dinner, restaurants are usually recommended by word-of-mouth. It is the most reliable form of advertisment for restaurant operators, and diners such as yourself, take it for granted as sound advice from a well-meaning individual. The acid test would be the moment you walk through the threshold. So what do you look for? Here are the top ten signs that the restaurant you walk into is a good choice.

Busy, busy, busy - not necessarily jampacked, although that is an obvious good sign. What I mean is that the wait staff are busy attending to the restaurant, not just engaging in idle talk. We were taught in the industry that there is always something to do in a restaurant. Sort out menus, clarifuy reservations, sweep up the floors, organize the service station, etc. This is one way you can tell they are actively participating in the welfare of its guests and the restaurant.

Lively guests - be it a jampacked restaurant or just a couple of tables, the guests should appear they are enjoying themselves. Do they appear to be engaged in a lively conversation, enjoying the food? How are they like when they leave the restaurant? Happy? Smiles all around?

Up to date menus - that includes the promotions, posters, come-ons, and specials. They should be timely and appropriate to the restaurant. Steer clear of Italian joints that are trying to pass of fish and chips a s a special. This also means the presence of tacky 'value meals'.

Clean bathrooms - as in spotlessly clean. Because it gives you an idea on how the restaurant is conscious of hygiene, be it front-of-house or back-of-house. Good restaurants have bathrooms that are well equipped with guest amenities as well as cleaning supplies.

Hot and cold - Hot food should be hot, and cold food cold. Their dishes should be steaming when laid on the table. Cold beverages should be frosted. Iced tea should be iced, and plates should at least be too warm to the touch.

Attentive staff - you are greeted at the door the moment you walk in. Greeted, not shouted at with a canned 'Good evening'. Attentive staff can read guests, and make menu suggestions well. Not push what needs to sell, but actually order for you and you would be fully satisfied. Bring you a fork the 5 seconds before it drops to the floor. Has a crayon and paper at the ready for fussy kids. Finds any excuse for you not to crane your neck or stand up to find some service. They have to be knowledgeable, not only of the menu, but of the local vicinity as well.

Maintenance - curb appeal works here. If the restaurant frontage seems in good repair, not necessarily brand new, but clean and presentable, chances are the restaurant isn't cutting corners. Furniture and fixtures are always in top condition, floor is maintained, and every piece of equipment is in good and working order.

Ambience - of course it would reflect your present mood. It should be appropriate with what you feel right now. Different elements should be in the same flow as your disposition. The right music, the right noise volume, decor; anything that would appeal to you. If anything is out of sync, you will notice it. And it will grate on your psyche like fingernails on a chalkboard.

Economy of movement - most seasoned restaurants, the more professional ones at least, hire professional staff who enjoy their work. They perform their duties so well and with such fluidity that you barely notice that they're there. No running around like chickens with their heads cut off. Everything they do is deliberate, with a sense of urgency.

Langniappe - they always let you leave with a lasting impression. And they come in different forms, such as the classic mint after dinner, or the leftovers wrapped beautifully in a tinfoil swan. Things that come as a pleasant surprise.

Have I missed anything? Let me know...

Pasta for mama! Mama mia!

2010-05-20T19:41:00.001+08:00

It was a hot sweltering day. For Mother's Day we took Rossana to ‘The Old Spaghetti House’ at Market! Market!. We wanted to be off the beaten track, and since Rossana loves pasta, this place suited our purposes. The drive was short, even in the heat, and it was pleasant because we were looking forward to a good meal. Fast food and junk begone!

Walking into the restaurant, we had a hint of nostalgia from our childhood days, but this restaurant was just short of that. It had the decor, it had the food, but something was missing. I was afraid that we might luck out on this one.

The menu is as varied as ever. But the pretentious foodies who expect this to be an Italian pasta joint need not apply. It’s straightforward pasta, pizza, rice meals (OMG, that is so tacky to put it in there), sandwiches and desserts. They have a section for International Pizzas. More like fusion. More like East meets west. Pizza in itself is international.

As we sat down, me gorging on bottomless Ice Tea to quench my thirst and hide from the summer heat, we perused the menu after having waited a noticeable minute for the waiter to notice us as we walked in. It was mid-afternoon, and the restaurant was occupied by only two other people. Slow for them, quiet and pleasant for us. After making our selections, the waiter took the menus, and we were left to look around. Maxine busied herself by vandalizing the paper placemats.

First to come was the Pepperoni and cheese pizza. Thin crust, on a wooden chopping board. Topped with cheese and sliced sausage. The crust was crisp, despite the lack of ‘toastiness’ around the edges. The cheese was less than stringy, but was adequate in taste, complementing the sliced sausages. I would like to say pepperoni, but that was not pepperoni. Somebody must have switched the meat along the line. It was a good pizza though, better than what other restaurants are touting as pan pizzas or ‘chef quality’ pizzas.

The spaghetti carbonara and pasta negra came next, delivered in deep bowls. With toasted garlic bread. Even though the bread was not toasted properly (seems to be a recurring theme where dough is concerned) it was enough to sop up the sauce. The carbonara did lack the richness of the egg yolk. Bacon taste was a scale of 4 out of ten. What did they use? Canadian bacon? Bacon in a can? Pasta all around was ideally al dente, no doubt about that. The pasta negra, turned out to be as good as the authentic teeth staining kind, but lacked spice. Though the pastas were warm, I would have liked it to be hot enough that steam was wafting from the bowl when it was served. In this case, the dish got cold before we were halfway through the meal. The bowls being ice-cold probably helped.

The remaining dish were the lasagnas for Maxine and Alie. Rich, steamy. Melts in your mouth. But it think it was a matter of convenience that they were simply nuked in the microwave rather than baked before serving. The lack of tomato and cheese spatters on the bowl indicated that it was cold to the touch as well, so the inherent heat came from within. Notice the lack of golden brown on the bread? Probably they did not have an oven to begin with. Hmmm.

The day ended with Rossana enjoying a small glass of Sugar-free chocolate mousse. Even though Maxine begged to have one, Rossana was encouraged to be selfish.

Overall we had a good time. The Old Spaghetti House is close enough to be an institution, but it will, as for the past years, not be foremost in my mind. The attention of the wait staff seems to indicate that they are just there to serve the food. The lack of attentiveness made us order what we wanted, not only to be safe, but also we did not know how the other items fare. During downtime, ironically, the wait staff were discussing their salaries unmindful of the guests that could here.

The food overall, could have been better. The appropriate heat from cooking the food would have been welcome, even though it was hot outside. Bread not toasted. Pasta lacking stem. Plates that are cold to the touch. Somebody must not have paid their gas bill. The drinks were cold, and no effort there. Maxine, even though a six year old, filled out the survey form, giving an overall rating of 3 out of 5. I asked ‘What was wrong, honey?” And she said “the food was cold.”

Despite the lack of attention to detail, we did enjoy ourselves. Because it was an afternoon that we were together. The minuses did not bother us that much. But it would have been a great experience if the food was up to par as what the ‘Old Spaghetti House’ has been known for. At least during my growing-up years.

Feel free to leave a violent reaction. Because I, as well as other readers, would like to know if this is just a one-time thing.

Grilled Zucchini Summer Salad

2010-05-20T15:02:00.001+08:00

This recipe is perfect for the summer. Zucchini flavor is further enhanced with the caramelization of its sugars from grilling. If you have the time, the zucchini slices are best used when dried out in the sun. It conncentrates the sugars. But if you are like most people who ironically do not have time, despite the advent of time-saving devices, the following recipe is almost as good.

1 kg zucchini (about 6 pieces) sliced lengthwise 2mm thick
60 ml Extra Virgin Olive oil

Brush Zucchini slices with olive oil on both sides. Place over hot grill and cook 1-2 minutes on each side, until almost charred. Set aside to cool slightly.

Juice of 1 lemon
75 ml extra virgin olive oil
1 clove garlic crushed
10 gr fresh mint, chopped
50 gr cashew nuts, chopped and toasted
salt and pepper

In a bowl, whisk lemon juice, olive oil, garlic and mint. Season with salt and pepper.

Pour over warm zucchinis and toss gently. Can be served warm or let marinate for 24 hours. Top with chopped cashew nuts before serving.

Heat up…cool down! Easy recipes to chill with

2010-05-06T12:28:00.001+08:00

It is hot in the city! Scorching hot! We do everything to cool down. It get’s so hot that moving produces so much heat it brings us to the brink of despair. So we head off to the beaches, wade in pools, do things that would bring the temperature down to sane level. To be a bit more closer to home, here are a few food and beverage ideas to keep the summer heat at bay:

Icy Banana Freeze – boil 5 cups of sugar in 6 cups of water. When dissolved, let cool. Then Pour in the juice of 5 oranges and 2 lemons, 5 mashed banans and a large can of pineapple juice. Freeze the mixture to a slushy consistency, then serve in margherita glasses with dainty straws

Make your own ice cream and eat it too – mix 1/2 C whipping cream, 1/2 fresh cream, 4 tbsp sugar1/2 tsp vanilla essence in a Ziploc bag. Seal and place in a bigger Ziploc bag filled with ice and rock salt. Squeeze, roll, toss for the next 10-15 minutes. Eat direct from the bag with a spoon. Your kids will love it. To add variation, add 1 C fruit preserves you crave for. Just use the same proportions.

Avocado cool soup – place 3 ripe avocados (peeled, pitted and cubed), 3 tbsp lemon juice, 1 tbsp sugar, 1/2 tsp salt, a pinch of white pepper, 1 small chopped white onion, 2 C chicken stock in a blender. Process until smooth, then fold in cream. Place in a serving bowl, cover with cling film and chill for 2-3 hours.

Blueberry popsicles – place 2 cups Comstock Blueberries, 1 C fresh milk and 1 tbsp white sugar in blender. Process until smooth. Pour into Popsicle moulds and freeze until solid. Use other fruit preserves for variation.

Go have a picnic – cheese and fruit go together like lovers entwined forever in an embrace. you are only limited by your imagination. Pineapple, orange wedges, strawberries, peaches, grapes and blueberries create wonderful sensations when paired with Havarti, Cheddar, Monterey Jack, parmigiano Reggiano and fresh mozzarella.

Chop chopsuey, my honey!

2010-04-27T23:22:00.001+08:00

A very good friend recently sent me a text message asking if I could make Chopsuey. I said 'sure', but then I thought, anybody with a wok and ladle can make chopsuey. It had to be different. She wanted shrimp, water chestnuts, no snow peas, no meat, and lots of quail eggs.

Hmmm. Sounds like a challenge. What could I do to make it a different kind of chopsuey, yet still retain the familiar flavor. What would make a Chinese cook bow to me with praise for creating a variation without coming at me with a cleaver mouthing Mandarin profanities for having perverted such a classic dish.

So here goes. The Chopsuey Recipe. COOKies style. Serves 4

3 tbsp Kikkoman Oyster sauce

1 tbsp Kikkoman soy sauce
1 tbsp Chinese cooking wine

2 tsp brown sugar

1/4 tsp dried pepper flakes

2 tsp cornstarch

In a small bowl, combine all ingredients. Mix well, then set aside

200g shrimps 45/50

1/2C chicken stock

4tsps minced garlic

1 onion, white, thinly sliced

2pcs red bell pepper, thinly sliced

1pc green bell pepper thinly sliced

1 stalk celery, sliced thinly diagonally

170 g shiitake mushrooms, sliced thinly

100 g bean sprouts

200g cauliflower

250g cabbage, sliced into squares

125g carrots, sliced thinly

60ml corn oil

30ml Kikkoman Sesame Oil

Over medium high heat, heat oil.

Saute garlic and onion for 3 minutes, do not burn

Toss in the bell peppers and celery

Add the carrots, cauliflower and bean sprouts. Toss it like Yan for 2-3 minutes, then add the shrimps

Add the mushrooms and cabbage. Carefully stir to distribute evenly, then add the Oyster sauce mixture and chicken stock.

Let simmer uncovered for 8-10 minutes, stirring occassionally

Season with salt and pepper.

Add cabbage, then remove from heat. Let cool.

Serve with spritz of sesame oil and garnish with boiled quail eggs and chopped spring onions.

An afternoon at the museum

2010-04-11T02:42:00.001+08:00

During the rare time I get a day off, I took my daughter to the Ayala Museum in the Financial District of Makati. Or to put it more frankly, she took me. She has been bugging me for days to see the museum. She says 'the museum' because as far as a 6 year old is concerned, there is only one museum. And of course she expects to see dinosaurs. Damn you, Ben Stiller.

I tell her it's a date, but not to expect to see a T-Rex lumbering through the hallways. So on a hot Tuesday afternoon, we made our way to the famous Ayala Museum. The last time I enjoyed this museum was way back in grade school. I was fascinated with the dioramas. And I wanted little Maxine to see them.

The entrance to the museum opens up to the museum shop, with a small reception area. Being a hot day, we both welcomed the cool airconditioning with a frosty hot fudge sundae in our hands. This is where our experience starts.

Without batting an eyelash, the receptionist tells us we can not bring the sundaes into the exhibits area. Fine. Understandable. But is that really the first thing you say to a customer when they walk through the door? The same customer who pays for your salary through Museum Ticket Sales? I brushed it off as maybe she is feeling the summer heat, too. After inquiring what the rates are, which were lower than what I expected, we then proceeded to the museum. We haven't walked more than 6 feet from the reception then one security guard says we can not bring in out water bottle. By then we have finished the sundaes. What is wrong with the water bottle, I say. With firm conviction, he just said not allowed. So Maxine took a swig, then I took a swig, then tucked the forbidden water bottle into the bag. A few steps later, we came upon the steps that leads to the exhibits. It had a window with a great view of Makati, so I thought it would be a great photo op with the Ayala Museum signage in the background. So I whipped out my camera phone and took shots of Maxine to capture the moment. A second guard comes out and asks me to put away the camera. We were not even in the exhibits area, and now this 2nd schmuck tells me I have to put it away. By this time I was irritated. What was supposed to be a pleasurable experience at Manila's premier museum is starting to turn sour. I took the pictures anyway, then grumbled invectives at guard.

So Maxine pulls me to the exhibition area with paintings and sculptures. She actually was interested in each painting, and having recently acquired the valuable skill of reading, is equally absorbed in the title and description. She even tried to decipher the abstract sculptures, and was engrossed with the various chicken sculptures on display.

Unfortunately the Gold Exhibition was closed that day, so we moved on the diaroma section. She was drawn to the scaled Galleons on display. It is amazing how we can create these things 1/20th the actual size. She pointed at the different riggings, sails and miniature decks. With my basic knowledge in sailing, she was able to appreciate the functions of each, at least in theory.

On to the Dioramas. Started out with the depiction of the Filipino cavemen. It then progressed to innovations and the arrival of different cultures. Each diorama by itself is pretty much detailed, giving you an idea of what is happening. But I noticed something amiss. The Dioramas had titles, and the obligatory famous quotes. But no description. Why are the figures fighting? Why is the fighting in Limahong so important? Why is the assassination of General Luna so important?

And upon closer inspection, each diorama window pane had an earphone icon. Did that mean there was audio accompaniment with each diorama? Could we be getting audio lectures explaining each diorama? So I turned and approached the security guard who has been shadowing us since the sculpture section. As we were the only customers that day, I guess they had nothing else better to do, or they thought a middle aged man and his 6 year old daughter would be potential vandals. In any case, I asked what those icons were. He casually said that audio headsets were available for use, with a price of PhP100 per headset. ??? Rent a head set???

We went through the dioramas, taking in each beautifully detailed scene. I tried my best to explain to Maxine what was happening. Since my Philippine History was rusty, there were of course a few gaps I could not explain. We ended up at the only audio visual section which features the move to people power. Two separate rooms. Two different audio visual presentations. Both very loud, each room drowning out the other. Maxine actually creeped out in those rooms. So we ended the tour.

We went to the exit. before leaving, I inquired about the headsets. Reception didn't know the details, so they had to get somebody on the phone. While waiting, I wondered why reception didn't know about the head sets. They had the pamphlet about it, but they did not know the price nor what is in the audio content. A whole 2 minutes later, some character by the name of Justin came on the line. But he didn't know why he needed to talk to me. 'Yes?' he says. I go 'So they didn't tell you about my inquiry about the headsets?'. And he said 'No'. Hmmm. I ask why is the headset considered a rental and separate from the admission price. His justification is that it is a peripheral. Period. Care to expound on that? It's just a peripheral. Why can't it be included in the admission price, since it is part of the exhibit. Because it is a separate peripheral. Obtuse isn't he? Quite articulate. Turns out he is one of the Tour Operators in the museum, or something like that. I ask reception where is this guy. They said he was downstairs. I tell Justin I understand how the admission price would cover the museums overheads. But the headset rental rate? What does that cover? Batteries? Justin then tells me production costs for the audio tape. Huh? So I threw in a little bit of logic for this Justin. How many customers does the museum enjoy patronage on average each day? So he sucked it up, and I imagine stood up like a rooster, and proudly said 80-100. So I calculated and told him at PHP100 per head set, that would be an income of PhP8000 from the headset rental alone. Museum is open an average of 320 days a year, so that comes out to roughly PhP2.5M every year. Even if only 10% of the patronage decide to use the headsets, that is still quarter of a million in revenue. That is how high the production costs are for the headset? All he could say was that I could bring this up to upper management. I had two issues with that response: One is that why bring up upper management since he is the official tour guide for the museum; second is that why is he speaking to me over the phone instead of personally attending to my request face-to-face? He was just downstairs. Could he not be bothered to come up and properly inform me, in person as courtesy dictates, on the benefits and features of the 'peripheral'? So then I ask Justin if one were opt out of the headset, and the dioramas not having any descriptive copy, how are people supposed to know the details? And you know what this tour guide said? He assumes that most people know Philippine history. So what does the tour guide do all day? Ack! I gave up and left. My daughter missed out on a great experience with Philippine history.

The Ayala Museum has always been a landmark when it comes to the Philippine arts and culture. I have fond memories when I was a kid. I tried to pass it on to Maxine, but the individuals working at the museum that day were not the most enjoyable, much less informative. They did not tell me anything special. Reception I expect would let me know what they have on display, suggest what may be of interest, even just mention the headset. I would have gladly paid for it on the onset. No problem.

I guess the 'upper management' are complacent enough to allow these lazy people to rely on the assumption that 'most people know about Philippine history' and that customers are left to their own devices when it comes to exploring the museum. And the constant shadowing of security guards make the experience more creepy. I wanted to take my time. Precious time with my daughter. But here guards made me feel to want to hurry through the museum.

Sigh. The National Meuseum treated me better. At least that is what I remember, last time I was there. Years ago. But it is going to be a while and for good reason for me to bring Maxine back to the Ayala Museum.

The Cooking Playlist

2010-04-10T02:50:00.001+08:00

I love listening to music when banging around with pots and pans. I achieve a kind of zen, a kind of rhythm when putting together ingredients. Every beat, every tone contributes to the cooking, which translates my mood.

Classical music? French cooking with a lot of butter will grace my pans. Rap music will force me to do short cuts. Dance music will make me miss the timer. Preparing for a romantic dinner? For sure Barry White will be crooning from the speakers.

They say music heals the soul. You can rise up from the ashes with upbeat tunes, or you can wallow in misery with depressing sounds. Get inspired. Get with it.

Before I pick up my knife, I pop on my Media player with a few playlists, depending on my mood. There is a set of 'Jazzy Upbeat'; Pick me ups in 'Good Morning'; When I am feeling surly, 'Moody' gets top billing; After a hard day's work, I kickback with a glass of wine and listen to the 'Chillout' playlist. But my favorite is 'Feel Good', because this is what gets me going. This is what brings out the magic, the inspiration. The songs in the playlist have been collected over the years through various avenues. CDs collected. MP3s exchanged, downloaded, ripped and copied. I have listed these songs in no particular order, since they are set on shuffle.

Day dreaming - Massive Attack

The Secret of Life - Faith Hill

You Learn - Alanis Morisette

Spice up your life - The Spice Girls

Rome wasn't built in a day - Morcheeba

Freedom - George Michael

Candy - Mandy Moore

Secret - Orchestral Manoevers in the Dark

Cantaloop - US3

History Repeating - Shirley Bassey with Propellerheads
Hey Eugene - Pink Martini

Numb - U2

Big Time Sensuality - Bjork

Human Behaviour - Bjork

Bust a Move - Young MC

Roam - The B52s

Fooled by a smile - Swing Out Sister

Wink and a smile - Harry Connick Jr.

Breakfast at Tiffany's - Deep Blue Something

Who Knew - Pink

Missing - Everything But the Girl

Don't Walk Away - Jade

Church of the poison mind - Culture Club

Thank you - Dido

Moving on up - M People

Push it - Garbage

Serenata Rap - Jovanotti

Never gonna give you up - Lisa Stansfield

Grits Aint Groceries - The Commitments

Dyslexic Heart - Paul Westerberg

There is something about you - Level 42

Ainsi Soit Elle - Cristophe Miossec

How Gee - Black Machine

Are you going my way - Lenny Kravitz

I know it's eclectic. but it is a rhythm that works for me. What is on your playlist?

Cook's advice

2010-03-28T05:36:00.000+08:00

These are for all those cooks who are just getting into the real world. These are for cooks who just graduated from culinary school and hurrying to be called chefs.

Respect those who came before you

Trust that the system works

Those who can't, usually teach

The kitchen is the most brutal place in the restaurant

You will be overworked and underpaid

Glamour is not part of the equation

Be part of the team

Loners do not last in the kitchen

That stockpot with with the simmering goo has your name on it

Be always ready with a small notepad and pen. ALWAYS.

You will be screamed at. Count on it

Start at the bottom

The grease trap will be your best friend for a few months

Get comfortable shoes.

Get ready to lose weight. A lot of it

Ditch the significant other. The hours will ruin your relationship. Especially if he or she is not in the same industry

Take care of your knife. You only need one.

Read and read some more

Concentrate on each cooking procedure, no matter how insignificant

Work clean

Put in the time

Put in the sweat,blood and tears. There will be a lot of it.

Be creative on your own time

Be OC on your mise en place

Do not steal

Leave your hangups at home

Lose your inhibitions

Taste everything

Smell everything

Feel everything

Watch other cooks from the corner of your eye

Keep busy. No excuse to be standing on one leg.

Be mindful of everything around you

Show up early. Not on time.

Leave when when the chef tells you to leave

Wear boxers

Take a bath everyday

Don't mouth off

Don't show off

Your knowledge is limited and considered moot compared to the real world

Admit that the culinary school did not teach you everything

The kitchen is not democratic

Keep your tools within reach

Keep your ingredients within reach

Know the difference in textures

Kiss your holidays and weekends goodbye

Keep a culinary bible on hand

Strengthen your foundations in French cooking

You are not the center of the universe

Don't get into this profession for the glamour

Keep an open mind

Be flexible

Be tenacious

Be adamant

Persevere

Do not be bothered when somebody calls you a lousy cook

Learn from your mistakes

Tomorrow is another day

Tomato jam jam!

2010-03-21T22:47:00.001+08:00

I just recently came across this recipe. It was interesting, since the jams I knew where made wih fruits. But you have to think. Tomatoes ARE fruits. So I whipped this up for a client, and they loved it. Goes well with cheddar cheese or even parmiggiano reggiano. But for me, Havarti cheese is the best partner Slather the jam on sliced bread, add slices of havarti, then pop in the oven toaster. Voila! Great afternoon or midnight snack.

2 450g can of peeled tomato

3 C sugar

1 tsp tabasco

1 tsp salt

1 tsp ground black pepper

1 tsp dried pepper flakes

juice from one lemon

Place all ingedients in a heavy bottomed stock pot

Place over medium heat, and bring to boil. Mix thoroughly

Lower heat to simmer. Occassionally stir with a wooden spoon to prevent burning at the bottom

While that is going on, grab maybe four glass jars with metal screw top lids where you would want to store the jam in.

Place another stock pot with water

Place jars in the water

Bring to boil. Let boil for 5 minutes

Take out jars and lay on the table

Let cool

When jam has reduced by one half while simmering, it should have that familiar thick spreadable consistency

Remove from heat

While hot,pour jam carefully into the jars

Cover tightly with lid. As the jam cools, it creates a vacuum in the jar

Let cool thoroughly before placing in the fridge

Who reviews the reviewer?

2010-03-15T20:51:00.001+08:00

What is a Food Critic? A Restaurant Critic? In most parts of the civilized world these individuals control the fate of both established restaurants and struggling eateries. These people put your favorite watering hole on the map or condemn your regular oyster bar to unredeemable limbo. With the mighty pen, they inscribe truths and half truths to let the public know how that new diner on the corner will change the dining world as we know it. It is amazing how these writers can shift the movement and inspire revolutions by simply sitting at a table with a notepad for an evening. Do you know anyone who has as much power?

In Manila, sadly, it's another ball of fetid wonton. The last ten years we have been witness to the laucnhing of thousands of restaurants, both good and bad. And of course, the ones that come to the forefront are what you initally see in glossy magazines and broadsheets and of course in blogs. And then people flock to the venues, either to be seen or to genuinely treat their palates to what the writer has to say about it. A Thai restaurant I read about in one newspaper boasted great food and great streetfood ambiance, which prompted me to make detour. According to the owner, when the write-up came out, they were overwhelmed with the patronage the next day. The food was indeed good. And eating alfresco was a treat. Service though leaves much to be desired. But something was missing. So I asked the owner if he knew the writer. I saw it in his face even before he opened his mouth. Relative. Hmmmm. And this is not limited to restaurants. Want a box of your home made chocolates be made famous? Ask a prominent blogger to write about it. Your burgers are not selling so well? Ditch the R&D. Treat the editorial staff to dinner.

Which brings us to the question: Who reviews the reviewers? Are there bonafide restaurant reviewers in Manila? I can name a few individuals who are on the take when they write about restaurants around the metro. Either through X-deal or payola. Or maybe worse. They could take it against the restaurant for not bowing to their cravings. Write a bad review. Or not write at all, because they do not get anything in return. A lot of restaurant owners follow this train of thought. Don't offend the writer when they come around with their hands stretched out. I scratch your back, you scratch mine. That great restaurants and the patronage they enjoy are only so because of the politcial undertones that one takes into consideration when choosing the plate to eat off of. How can you believe these writers? And the reviewers let these establishments know in advance when they are dining. And usually meals are prepared in advance. How can you believe the plusses on their review? Reviewing food and restaurants is mostly subjective, but the following are what I think are the primary characteristics of a bonafide reviewer:

They have to write well - obviously. It goes without saying. Unfortunately a lot of the reviewers here are either inclined to be flowery in the description or they were absent when brains were being passed out.

Know how to do a report - from background checks, source checking up to verifying facts. The reviewer should be able to back it up.

Have a passion what goes into your mouth - Of course every reviewer should have an above average level of knowledge concerning food, beverage, service and industry trends. If you profess to be a food critic, you have to know how to cook. Really. How can anyone begin to trash a dish when they do not know how it even got to the plate in the first place.

Don't expect a free meal - especially in exchange for a glowing review. That is like selling your soul to the devil. Or the boy crying wolf. Sooner or later the so called critic will be just labeled as a hired gun if he is lucky. Meals are usually a budget allocation for their reviewers to try out restaurants and other dining establishments. It should never be in exchange for a glossy spread.

The readers are the reviewer's bread and butter - not what the restaurant provides in a basket. We are speaking metaphorically here. Have the readers' interests at heart, at the top of the list. Not the reviewer's editors, not the publications' shareholders. Not even for self-glorification. It is the readers that are the lifeblood of any publication.

For the avid readers and diners. I have but one suggestion. Be vigilant. It is your money that restaurants want to attract. Would you really want to spend a night away from home because of a perverted form of advertisment in the guise of a paid review? How can you really identify who the good reviewers are? Scanning through countless publications both here and the lands beyond our borders has revealed significant differences. Some which are notable. None of which applies to the reviewers in Manila in general. So. Arm yourself, dear readers, before heading out to that restaurant now in fashion and spending your hard earned cash. Not that I warn that you would be disappointed. But only because you went to the restaurant on your own well-informed volition and not that you were nudged to take the drive after reading and salivating after a paid write-up. Here are a few things that should catch your eye when reading a restaurant review. Keep and open mind. Review the reviewer.

Activity photos - The pictures on the review, if any, actually show guests in the dining room enjoying themselves. It is funny how restaurants featured in publications are never occupied in these photographs. Are we really attracted to the restaurant simply by the decor? Devoid of any patrons? Are we such shallow eaters? To see a guest in animated conversation with other patrons, to see the wait staff professionally milling around, to abide by the that saying 'a picture is worth a thousand words', would have the same effect as those restaurants you see in movies.

Opposites attract - in other words, the reviewer has mentioned the plusses AND the minuses. With no inhibitions. Brutal or just being cute, the goods and bads are what makes the restaurant INTERESTING. No restaurant is perfect. Perfect restaurants usually don't last. It is their quirks that make it attractive. And the reviewer should be able to write about this. The good reviewer is usually very specific, so here you can hook your lines in and digest what came of the dinner. It may include recommendations, suggestions. All in a positive and constructive format. Details come into play here. From the stains on the table cloth to the gleaming pans seen through the display kitchen window. Or how the waitstaff move, talk or interact. The pros and cons are balanced, and relayed in a way that is most helpful to the prospective diner.

It must be a good read - a narrative, if you will. Not a long list of celebrity names, socialites and the who's who peppering the review. It should have beginning, a middle an end. It should progress. Much like how you would eat out. You really don't go out just to do 'I Spy' with celebrity spotting. It should focus on the restaurant, the ambiance, everything that would sum up to the elusive dining experience. A descriptive assessment of all the elements will definitely be a major draw.

Personal in the first degree - After all, the dining experience is a personal one. Subjective or otherwise, the reviewer will relate his feelings, his passions, his mental state even, just to relate what it's like sitting at a table as a guest, because this is the closest thing they could get into the readers' shoes. If the reviewer has an aversion to tripe, it doen't make the review bad. It just provides options to the reader. It's an opinion that the reader can take into account. Opinon. Personal. Goes hand in hand. And the opinions in the review are evidence that the writing is genuine. The reviewer's personality comes across.

So. lets' go back to the question: Who reviews the reviewers? Of course, it would be the intelligent readers. If you blindly follow what the reviewer says without any reaction, then you should listen to Obi Wan Kenobi "Who's more foolish: the fool, or the fool who follows him?" Have a reaction to the review. Do not be a passive reader, diner, foodie. Whatever. Just react. Be informed. Weigh the plus and minuses, the pros and cons. This way you will be one step closer to a great dining experience.

Can you add to this list please?

Celebrity chefs and whatnot

2010-03-08T02:37:00.001+08:00

I am not a celebrity chef. Nor do I want to be one. Being on TV would be nice, I guess. Recognition of course would be every cook's dream, of being known for their cooking. And that comes from years of experience. Of experiencing countless ingredients, different locations, different people from all walks of life. I talk to people, athough admittedly I have not been very diplomatic with some as I have been very accommodating with others. The same goes with the different foods that come my way, that pass me by, that wait for me. Have you ever held a small globule of white truffle? Held it close to smell the aroma, that sweet pungent aroma that inspires you to make a truffle pasta right then and there? While in Zurich, I was impressed with the concept of an assembly kitchen. Mind you, not like an ssembly line, but ingredients that would save you kitchen time and still consistently get the same high standards in cooking. Not shortcuts. No cheats. Still the same great tasting food. Of course as a cook you should know the basic stocks, sauces and seasonings. Just in case something goes wrong. Do celebrity chefs make use of stock that comes out of a can? A cube? Do celebrity chefs use peeled tomatoes from a can to make a wonderful pomodoro?

I recently updated on the comings and goings of the cooks featured on that reality show TOP CHEF, including TOP CHEF MASTERS. What becomes of the cooks after TOP CHEF? Do they gain notoriety? Are their restaurants more popular than ever? Do they become celebrity chefs?

Then I look at the current chef offerings on local Manila TV. Some of them do not look like they have apprenticeship experience under their aprons. How do they get on TV? And the food that they feature, is typical culinary school fodder, the type you first jot down on your notes on the first day of cooking class. How do they get to go on TV? How much exposure do you need? Who do you have to know? Are they considered celebrity chefs already the moment the camera is focused on them?

Wolfgang Puck. Tony Bourdain. Jamie Oliver. Emeril Lagasse. Fernan Aria. And countless others. These Celebrity Chefs made their bones. Scraped their skins. Cut off fingers. And make really, really good food. And a lot of people love their cooking. And they all consider themselves cooks. They do not go around and introduce themselves as Chef Jamie, Chef Tony, etc. Yet people know them. Their reputation as good cooks precede them. They can make a souffle effortlessly. From scratch. Countless other cooks can do what they do. But they opt to not go around trumpeting themselves as chefs. I know a few who are very good cooks. Who are resourceful enough to make a mean roast with a few ingredients. But they never get on TV. Not that they want to. Or have the courage to. But they would make great TV instructors. Because they taught me what I never got at culinary school. And it helped me a lot during my career.

Should celebrity chefs be idolized? Do the current cooks want to be celebrity chefs? Do they get into the profession to be able to create, or to get into the spotlight?

Honey BBQ marinade

2010-02-27T00:05:00.001+08:00

Break out the grill! It's summertime! Picnics by the beach, the smell of barbecue wafting through the sea salt air. Oggling at the gorgeous bodies bronzing under the sun. Can you imagine that? Here is a simple recipe that every weekend warrior can master to be king of the grill. It's an ideal marinade for chicken, prok chops, pork belly and beef ribs. The sweet taste of caramelized honey dancing with the sharp tinge of chili adds to delectable scrumptiousness of your carnivorous desires. Best to marinate overnight.

1 lemon, juiced

1/3 cup Corn Oil

6 pcs garlic cloves, crushed

1/3 cup honey

1/4 C fresh basil, chopped

1 tbsp thyme

1 tsp chili, chopped

1/2 tsp rock salt

1/4 tsp fresh ground black pepper

In a mixing bowl, whisk together all ingredients until well combined.

Place your choice of meat in a tupperware container (You can use a ziplock bag as an alternative)

Pour the marinade into the container

Seal the container and toss around to distribute the marinade evenly.

Place in fridge and let marinte overnight.

Grill over ot coal to the desired doneness.

10 interesting home made ice cream flavors

2010-02-18T23:55:00.001+08:00

The summer heat has come early this year. The sweltering temperatures has blanketed Manila, making the sales of summer shorts and sunglasses on the sidewalk a brisk business. And of course, ice cream. Luscious ice cream. By the pint or by the gallon, ice cream always hits the spot. You go to your favorite grocery and pick up a tub, but the flavors are all, how would you say, generic? Expected? Great tasting ice cream should you crave for it would either be made of the same mould or extremely expensive. Wouldn't it be great if we could make our own ice cream? With the flavours we want and with the ingredients that are in season. The following recipe allows us to just do that. We really do not need complicated ice cream machines. Nor flex our arm muscles to churn out the dessert. All we need is a good backpack, 30 minutes of jogging, and a dose of creativity. Serves 2.

The Basic Ice Cream

1/2 Cup fresh milk

1/2 Cup Anchor Cream 35%

1/4 Cup sugar

1/2 teaspoon vanilla essence

1 small Ziploc bag that can hold the above ingredients

1 bigger Ziplog Bag to hold the smaller bag and the next ingredients

5 Cups crushed ice

1/2 Cup rock salt

Place fresh milk, cream, sugar and vanilla in the smaller Ziploc bag. Seal securely.

Place the sealed bag into the larger Ziploc bag, and pour in the ice and salt.

Seal the larger bag securely.

Now the fun part. Place bag in your backpack, and go for a run around your neighborhood in the morning.

The jogging will churn the mixture in the subzero temperature Ziploc bag.

After 30 minutes, pour the now soft ice cream into a container for consumption. Place in freezer and let set for 2 hours.

Now this recipe is a base. What can we add to it to make it different? Here are a few suggestions:

Ripe mango - it is in season. It is sweet. Just add half a mango into the mix

Oreo - of course. Why not? Crush maybe 4-5 pieces and add to the bag.

Balsamic strawberry - add 1/2 C crushed strawberries and 1 tablespoon of Modena Balsamic Vinegar. The sweetness of the straberry will contrast the tangy flavor of the vinegar. Yummy

Banana with cinnamon - add 1 pc banana sliced and 1/4 tsp ground cinnamon

Apple and mint - Run peeled apple and fresh mint leaves through a blender before adding to the mix

Dublin mudslide - add 2 tablespoons Bailey's Irish cream and 1/4 Cup chocolate chips

Java fix - add two doses of strong espresso and 1/4 cup chocolate chips

Honey - I prefer Palawan honey. Just add 1/3 cup

Cherry - add 3 table spoons of cherry syrup

Blueberry - add 1/2 cup frozen blueberries

Grape - run 1 Cup fresh graped through a blender. Add 1/4 cup Chianti. Yes. Chianti. Italian red. You can't miss on this one.

Can you think of any other flavor?

Top 10 Restaurants in Manila to have a romantic dinner

2010-02-07T01:01:00.001+08:00

Valentine's day, celebrated the world over, has one of the busiest turnovers in the Manila restaurant scene. They say on average, at 4 in the afternoon each day is when a restaurant is decided upon to have an enjoyable meal away from home. But for the days surrounding the 14th, reservations are made by well-intentioned individuals as much as two months in advanced. And with good reason. It's a once-a-year opportunity to get closer to someone, celebrate serendipity over a good glass of wine, great food, and really good conversation with the person that could most likely finish your sentences. Restaurants pull out all the stops putting together the perfect ambiance, the perfect degustation menu, the perfect wine list. Surely all of us have experienced the high that came from meeting the perfect person for the first time. You just know that he or she is the one. The hairs behind your neck stand on end. The presence felt is so strong it is hard to dismiss as trivial. Then you strike up a conversation and it seems from the onset that both of you are on the same wavelength. Then you ask her out for coffee one time. Then the first date. Your best foot forward. Spray on that cologne that has been gathering dust for the past year. You actually make the effort to search for that elusive blue rose, not because you want to show much money you have, but because you believe it was what she wanted. The following restaurants are what I think are the best places to have a romantic Valentine's dinner. I did not sell my soul to put these restaurants on the list. I would have sold my soul though to be able to eat at these restaurants more often. Most of them require advanced reservations to be made for the red letter date.

Balducci - Part of the famous L'Opera group, this lovely Italian restaurant is located on Bonifacio High Street at the Fort. The ambiance is great. It is a place to be seen. Your date should try the Bresaola all'arancio con rucola e grana padano. Osso Buco f course is a classic. Although their pasta is good, why would you want to slurp it up on Valentine's day? +63.2.856.06.76

Je Suis Gourmand - also located at the Fort, it is more on the quieter side of the area. A French bistro, the atmosphere is laid back, not stuffy. The entrance to the restaurant is not at all pretentious. They have a menu that gets updated often. Try the Beef cheeks in red wine. Really rich. And the Foie Gras is to die for. Wine selection of course is predominantly French, but none of those supermarket types that you see listed on hotel lists. +63.2.815.88.01-02

Cantinetta - They have two venues, but the more romantic tables at Pasong Tamo Extension in Makati is more secluded. Their wine room showcases all their wine for you to be able to actually cradle a Montes Alpha in tour arms. It is another Italian Restaurant that features great Tuscan cooking, but also has dishes from the southern regions. Must try is their Bistecca di Manzo. Pricy, but well worth it. The wine list is innovative. Each casa features a list of its best wine, instead of being listed by country. Descriptions are provided, and even matching suggestions. The restaurant is located far off from the traffic and hustle and bustle of Makati. It is really a destination restaurant. +63.2.892.98.73

Old Manila - Located at the Peninsula Hotel Manila, the flagship restaurant boasts French cuisine in a space dominated by narra and well appointed dining tables. Must-try is the Truffle crusted veal rib eye. Also of note is the Fine de Claire oysters and the lobster bisque. Wine list is the best available in the area. Do dressup. It's a place to see and be seen. +63.2.887.28.88

Sala - Conveniently located next to the Ayala Museum, the restaurant first made its mark in Malate, and since then getting rave reviews for its great cuisine. A truly romantic venue, their in-house baked bread starts the meal on the right tone. The roasted duck breast will have your date swooning. No nouvelle or fusion cuisine here. Just straightforward classical European cooking. +63.2.750.15.55

La Cosa Nostra - You would miss this great little nook if you were not looking. On Adriatico street in Malate, it is so discrete that it is only marked by a small Campari sign. Once inside, one is treated to the smells of Italian cook who has been running the kitchen for the past forty odd years. Only five tables occupy the dining space. The lighting is subdued. Perfect for a quiet dinner under the dim lights savoring great pasta dishes. Imagine the Disney classic Lady in the Tramp. +63.2.523.78.89

Cafe Juanita - Another restaurant off the beaten track, this place really gets away from the crowd. Though parking is very limited, couples still flock to this little corner restaurant for the food and the ambiance that romance lends its magic to. The food is a fusion of Filipino and European cooking. Wine list is not that extensive, but the cozy atmosphere allows anyone dining in its soft toned space to mingle pleasantly without any distractions. +63.2.632.03.57

Cafe Ysabel -What can spell romance as much as dining in a restaurant based on an antique house in the middle of a wooded area of Quezon city. Run by one of Manila's famous chefs, the restaurant is proud of its FIlipiino menu as well as some international dishes. Cooking from the province of Pamapanga takes center stage, so you know the food is as good as its ambiance. +63.2.726.93.26

Ziggurat Cuisine - If you want a little more spice to your romantic dinner, it can be had here. Indian, Mediterranean, and Middle Eastern cooking will take hold of your senses. It's not as high class as the other mentioned restaurants, but it is where you can bring your unpretentious date to without having to worry about crashing and burning. This place tells your date that you know good food. +63.2.897.51.79

Top of the Citi - Sigh. A spin off from Le Souffle. And you can expect the same quality of service. What makes this place special is the view. You and your date have the Makati skyline looming before you while you dine on pasta with scallop and sun dried tomatoes, foie gras in filo pastry and for dessert, ice cream. It's relaxing, laid back, and a guaranteed a wonderful experience. Casual dining at its best. +63.2.894.74.37

8 minimalist steps to a thriving F&B Business

2010-02-05T22:04:00.001+08:00

Efficiency. Defined as 'minimum input, maximum output'. A restaurant business is a living organism, and every operator wants it to run as smoothly as possible. So that he does not have to work. So it does not become work. Though the hours are long, the rewards go beyond the tangible, and dare I say it, the passion will keep anyone going. Like anyone coping, we look for ways to make things simple, to reduce the stress. Have you ever looked into the word stress? Do you know why you use such a word. By my understanding, stress is a natural reaction to something that is unexpected. Unexpected. The key word here is unexpected. Whether good or bad, when you expect it, you are less stressed. So why be stressed when you expected it? It's just a cop-out because most people in the industry are not deliberate in their actions. I digress.

It would be great if we have a restaurant template that we can set up out of the box. But then again, that would make every restaurant all the same. And that would not be good. I saw this printed on a shirt once: 'You laugh because I am different. I laugh because you are all the same'. Can this apply to the restaurant business? I believe so, considering the amount of copycats here in Manila. How many fried wonton places do we need? Apparently it's not enough. And the trend for burgers has not spared the metropolis.

The following are what I think would make the restuarant operators' life a little easier, allowing them to kick back with a cold one and watch the world go by. Some are classic, obvious and boils down to common sense. Which one can you use?

Set a clear goal - a goal that is not even remotely ambiguous. Follow the SMART philosophy: The goal has to be Specific, Measurable, Achievable or Action-oriented, Realistic and Time-based or Trackable. This allows you to focus on what is truly important, getting rid of other distractions.

Build relationships and watch cash flow - Avoid getting sidetracked by anything else. The restaurant business is a very personal business. Relationships are the lifeblood. Relationship building of course involves talking to guests, customers, employees, vendors, associates and investors and getting feedback. Monitor your sales. Tweak your marketing promotions. Nothing else matters.

Give your strongest, your best guarantee - Be confident in your product. Give the best. Don't worry about being taken advantage of. Most guests are honest, since they come to you for a great time, not for a fast buck. The unscrupulous ones populate the minority, hardly worth the effort. If you can't provide a guarantee, then you are admitting there is something wrong with what you are offering. Strive to that level where you can be sure of what you are doing.

Opportunity knocks - Chase them down. Look for opportunities. Create opportunities. Create the opportunity to get good ratings by giving something extra. Look for a thousand and one ways to reinvent your restaurant and make it better. This industry is so dynamic that a lot are not able to catch up, eventually going through a slow agonizing death. If you need to cancel and opportunity, cancel. You don't need the clutter.

It's people power - Your restaurant is driven by people, by their personalities. They are what make the restaurant, no matter how tehnologically advanced your kitchen is or how many millions is spent on the decor. But choose your people wisely. Be deliberate on who works for you, who supplies the salmon, who does your books, who comes and cleans the crud from the grease trap. Be precise in your requirements. This way you will never have too much staff, too many freeloaders, too many crooks under your wing. Because you put them there deliberately, so you would not have to worry day in day out.

Be a match maker - Offer the right product to the right people. Match the right service to loyal guests and potential walk-ins. The crative use of upselling and cross selling can really make a difference. And you guests will walk away lightyears ahead of just being satisfied.

Just look at two KPIs - Key Performance Indexes in a fancy way of measuring on how well you are doing. If you are juggling several figures at any given time, you are definitely going to experience burn out. And the two that can let you sleep after each service? The day's revenue and guest feedback. Other's are summarized in your monthly statement. These two are the only ones you look at each day, that act on each day. And it just takes 15 minutes.

Subscribe to the Five Levels of Service - It's about people thinking about taking care of people. It is what differentiates on restaurant to another. It goes against celebrating mediocrity. The five is a straightforward way of assessing what you are doing now, and where you should be. Ask yourself what would it take to get to the 'Trademark' level.

Aphrodisiac Oyster stew

2010-02-01T21:07:00.001+08:00

The month of love has begun. It is interesting that oysters still remains to be the sensuous ingredient of choice among the hot blooded males and females. In various forms, oysters have inspired poems, battles, odes, and loves. And the love of oysters has created a steady following. And with that following of course comes recipes that burn the shortest route to heart. Let us start off February with this Oyster stew with bacon and onion. Serves, of course, two.

3-4 small potatoes, peeled and diced

1/2 white onion, chopped

4 cloves garlic, chopped fine

1 tbsp butter, unsalted

4-6 smoked bacon slices, chopped

1 cup milk

1 cup 35% fat cream

1/2 cup chicken stock

Salt and pepper

10 pcs oysters, shelled and cleaned

Put on a CD of 'Astrud Gilberto', 'Julia Fordham' or 'Everything but the Girl'.
In a small stock pot over medium heat, melt butter. Add bacon and swirl around with a spoon to coat evenly. Cook until the fat turns transparent and the delicious smell of bacon permeates the kitchen, about 4 minutes.
Add the garlic and onion, and stir. Cook until garlic is tender and the onions start caramelizing. Follow the rhythm of the music playing in the background. Toss in the potatoes. Hear the sizzle, feel the heat.
Add the oysters. Toss around for a minute or two, then add the chicken stock. Bring to boil, then lower heat to a smimmer. Let simmer for around two minutes.
Add in the cream slowly, stirring, then the milk. Let simmer for another minute, or until the potatoes are tender.
Sensually season to taste with salt and pepper. Add a few drops of tabasco if you like
Serve in deep bowls, or serve each other.

Why Soup is good for you

2010-01-31T22:39:00.001+08:00

Soup. Zuppe. Sopa. Potage. Wherever around the world this wondeful course has satisfied and elated billions through the centuries. Steaming bowls. Cold concoctions. Fresh ingredients. Frozen. Instant. Curling up to a bowl at night. Poised at the table during formal occassions. Slurping at the local diner. Breathing in the aromatic steam at the campsite. Recuperatinig with chicken. Feed a cold.

Soup as we know it is a result of millions of years of development. Countless vats, stockpots and bowls were created and destroyed. Puree. Clear. Creamed. Veloute. Asian. Latino. Mexican. American. Chowders. European. German. The permutations are endless. Why is soup good for you? Let me count the ways....

Soups are healthy - Broths are good remedies for the cold and flu. Chicken soup has ant-inflammatory properties. The steam help decongest the respiratory system. It stimulates digestion. Cures hangovers. Slows aging. Relaxes. Detoxifies.

Convenience - Soup can be an entire meal in itself. It's portable. It's hot. It's ready when you need it to be. It can be packed in one container. In some cases, you don't even need a spoon. You can have it any time of the day. Can save you money. Can make you spend good money. It applies to all seasons.

Soul Food - It encourages bonding. It comforts the hopeless, the desparate. It keeps loneliness at bay. Cures heartbreaks. Celebrates unions. Feeds the ego. Inspires creation. Inspires ideas. It brings together lost lost friends. Compassion is created. Love is shared. Mom comes into the picture more often. Makes you laugh. Brings back memories. Creates new ones. Encourages harmony. Harbors controversies. Unites religions. Have I mentioned it relaxes?

It can jump through hoops - Versatile. Flexible. Myriad. Soup can be anything you want it to be. Breakfast. Lunch. Dinner. Snack. Midnight snack. Dessert. Craving. Aphrodisiac. Millions of recipes available in books, magazines and the internet. Fits every mood. To a T. You would be hard pressed to find a soup recipe that does not apply to you. Soup is highly adaptable.

Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite. - Auguste Escoffier, "the king of chefs and the chef of kings" (1847-1935)

What is your favorite soup?

European Peasant Bread

2010-01-29T22:18:00.001+08:00

I got this recipe from a beautiful blog recently. And since I was looking for this bread recipe for years, they were a godsend! And this would be great to sop up the soup bowl with!

European Peasant Bread (adapted from Artisan Bread in Five Minutes a Day)

3 c lukewarm water
1 1/2 tbsp granulated yeast (2 packets)
2 tbsp kosher salt
1 c rye flour
1 c whole wheat flour
4 1/2 c unbleached all purpose flour
cornmeal for the pizza peel

1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5 quart bowl, or a lidded (not airtight) food container.

2. Mix in the remaining dry ingredients without kneading, using a spoon. You may need to use wet hands to incorporate the last bit of flour. No need for a mixer here. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hrs.

3. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.

4. When ready to bake, dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit sized) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.

5. Preheat oven to 500 degrees with a baking stone placed on the middle rack. The original recipe calls for 20 minute preheat, but I really like to get the oven as hot as possible. Place an empty broiler tray on any other shelf that won’t interfere with the rising bread.

6. Sprinkle the loaf liberally with flour and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking, but tap off before slicing. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. bake for about 35 minutes until the top crust is deeply browned and very firm. Let cool before slicing or eating.

Smoked ham, cheddar cheese...soup!

2010-01-24T21:08:00.001+08:00

Another comfort soup. Can't really say what the origin is, but works for me. This recipe can be a springboard for other dishes. But keeping it simple, have this while watching 'The Amazing Race'. And then just veg out. The recipe makes for 10 servings. Scale it up or down if you like. the units of measurement were placed in for easy recipe costing.

50 ml olive oil

1 kg Potatoes, peeled and diced

90 g celery, diced

90 g white onion, chopped

300 g smoked ham, diced

1 L Chicken stock

salt and pepper to taste

90 g butter

90 g flour

500 ml fresh milk

400 g cheddar cheese, shredded

In a heavy stock pot, heat olive oil. Toss in the onion and celery. Cook until tender, stirring to prevent coloring.

Add the ham, stir it around to distribute, then add the potatoes. Cook for about 2 minutes.

Pour in the chicken stock. It has to be chicken stock. Good chicken stock. Not Chicken cubes. Not instant chicken soup. Not Campbells chicken soup. Good home made chicken stock. This soup is worth it.

bring to boil. Lower heat to simmer.

In a separate pan, melt butter slowly over medium heat. Add flour and stir with a wooden spoon. Cook until the mixture a sandy white texture. This is the making of a good roux.

Pour in the milk. Continue stirring to distribute evenly, then lower heat to simer for 5 minutes. Stir occassionally to prevent burning.

Then pour in the shredded cheddar cheese. Stir occassionally until thickened.

Remove from heat. Let cool for 10 minutes.

Pour milk cheese mixture into simmering soup. Stir slowly. Adjust the taste with salt and pepper.

Let simmer until potatoes are tender. Stir occassionally.

Ladle into bowls and serve immediately

The Recipe cost sheet easily calculated for me how much per serving this would cost. Great! This goes into the 'Souped Up' Restaurant menu repertoire.

Le Cirque Chocolate Soup with caramelized bananas

2010-01-22T23:15:00.001+08:00

Yes! Chocolate. Luscious chocolate. Soup. Chocolate, that wonderful ingredient that realeases endorphins, worshipped by the gods, treasured, timeless. And did I mention soup?

To make the carmelized bananas

4 bananas, peeled and diced

1/4 cup Bacardi Rum

1/2 cup white sugar

1 tablespoon softened butter, unsalted

Toss bananas in a bowl with rum

Heat pan, add sugar. Slowly heat until sugar starts to melt. Swirl to melt evenly. Do not let it burn. A spoon would not help. The idea is to keep the sugar on an even level. Slowly cook until it attains a light golden color.

Add the butter. This smoothens out the caramel. Here you can use a wooden spoon.

Add the rum soaked bananas. Spread evenly on the pan. Cook until alcohol has evaporated, and the bananas are tender, not mushy.

Remove from heat. Transfer to a plate to set aside and cool.

To make the Chocolate Soup

4 cups fresh milk

10 1/2 ounces of bittersweet chocolate, chopped

Bring milk to a boil over medium heat

Add the chopped chocolate. Stir until chocolate has melted

Stir occassionally to prevent sticking. let simmer for another 5 minutes.

Remove from heat.

Distribute caramelized bananas among 4 soup bowls

Pour the chocolate soup into the bowls until three fourths full

Let cool.

Chill the bowls further by placing in the fridge for about 2 hours. The chocolate then should set.

For the finishing touch

7 egg whites

1 3/4 cup confectioner's sugar

Whip the eggwhites in a mixing bowl until foamy

Add the confectioner's sugar. Whip until stiff peaks form.

Place the meringue into a piping bag with a star tip

Preheat oven 450F/232C

Remove chilled chocolate soup bowls from fridge

Pipe meringue decoratively on top of the chocolate soup

Place bowls in deep roasting pan.

Place in oven and bake until meringue turns a nice golden brown, between 3-5 minutes

Remove from oven. Serve immediately.

Lentil and tomato soup...slurp!

2010-01-22T21:15:00.001+08:00

This middle eastern soup recipe caught my eye, as all middle eastern recipes usually do. The ingredients are perfect for a cold night, hearty, filling, and great to curl up with a good book next to the fire.

1 cup lentils, washed and rinsed

7 cups water

1 tablespoon extra virgin olive oil

2 white onions, chopped

4 cloves garlic, chopped

1 450g peeled tomatoes

2 teaspoons sea salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon fresh ground black pepper

1/8 teaspoon cayenne

1/4 cup long grain rice, uncooked

1/4 cup lemon juice

Place lentils in water and bring to boil. Lower heat, cover and let simmer for 30 minutes

In a frying pan or sauteuse, heat oil. Add onions and garlic and cook until tender and transluscent. Allow to caramelize a little to get the flavor out.

Stir in the rest of the ingredients except for lemon juice. Saute for another 5 minutes. Savor the aroma that will come out. It will be heavenly.

Remove pan from heat, and let cool for about 2-3 minutes. Then transfer contents into the simmering lentils gently. Stir to distribute evenly. Let cook for another 20 minutes until lentils and rice are tender.

Before serving, ladle into bowls. Spritz some lemon juice and serve while hot.

Ask me this before Valentine's

2010-01-21T23:36:00.001+08:00

Hiring a personal chef is not restricted to the cream of the crop, the elite, the moneyed, and celebrities. As many personal chefs can validate, even us common folk down in the trenches can avail of such services because of the convenience, the necessitiy, and the prestige with having a professional chef cook for you for a change. And Valentine's is fast approaching. I have had inquiries on cooking up the perfect evening for couples for the past few weeks. Some are just curious, some are fastidious with details, others want it to be special. I love cooking for these kinds of clients, because it is one occassion out of the year that they can celebrate love in addition to the prerquisite flowers and a box of chocolates. Here are the top reasons why a personal chef would complete a couple's perfect evening:

Menus are customized - each dish is selected specific to the clients' preferences and indulgences. Not mass produced, but given that extra touch of exclusivity. Professionally done, the menus can be great contribution to a memorable evening.

Less stress - reservations at top restaurants can be a hairy ordeal around Valentine's. Some of which you have to book in advance. And when you get to the table, the waiter keeps hovering around, waiting for the opportunity to turn the tables. Are we being hurried? A personal chef also can do all the shopping, preparation and clean up, giving the client a lot of quality time.

Privacy - No more rubbing elbows with other diners in a noisy restaurant. Sweet nothings can be whispered over the table without having to worry about being overheard, naughty or not. Done in the clients' own home, it can be very exclusive, encouraging clients to be in their own world. The chef works in the background. The only evidence of his presence is the succulent oyster rockefeller teasing from the plate.

Gourmet cooking, gourmet tastes - a professionally prepared menu brings the highest level of dining the privacy of the clients' homes. Fresh high quality ingredients, expertly prepared, the aroma made to permeate throughout the kitchen.

The service is wallet-friendly - Much more affordable than eating out. Not necessarily a cheap alternative, but the client gets a more personalized service, customized menus, and a memorable experience. Gas money is saved. Parking and valet fees are non-existent. Tips are optional (hehehehe)

I am not loving it

2010-01-19T09:24:00.001+08:00

Over the weekend I spent the afternoon at Enchanted kingdom to celebrate my daughter's 6th birthday. She was looking forward to it since Christmas morning. And she especially woke up at 4AM to meet the day head on. More updates on that trip wil be posted. But first, I must really put on record on what I detest most about how the service industry is like in Manila. product of a long line of patronage, the final straw came in the form of a local branch on the South Super Highway.

Let us lay thr groundwork for this rant. My first job as a wee lad in high school was at the local McDonald's on Quezon Avenue. Store 008 was what it was designated as my workplace. I took the job because back then McDonalds was new. And it helped augment my allowance. It was my first taste at independence, as I was earning my own money for the first time in my life. It was also at McDonalds where my hands dove straight into the frigid waters of potato peels and rehydrated onions and enter into the hospitality business. During the Orientation, we were briefed on company policies, the survival skills, and given our brand new uniforms. it was a maroon number, with a headband with visor. It didn't matter how itchy the polyester material was riding up my ass, or how the visor gave me headaches, but I felt proud. I felt good to be a part of something bigger. A part of a precision machine that flew all the way from the U.S. to make their magic here.

The training was handled by a young woman by the name of Michelle, who led us on a three month training program covering all aspects of the McDonald's restaurant. Counter service. Lobby service. Drive-Thru. And eventually, kitchen production. Everything was systematic. Everything was mapped out. Little was left to chance. All policies and procedures were precise. Deliberate. 1 minute to service each customer, 30 seconds for drive-thru. What stuck to me was the service sequence, and it served as my foundation for getting into the service industry:

Greet the guest
Take the order
Suggestive and upselling
Serve the guest
Present the bill
Thank the guest

This has served as a basis or foundation for every service related transaction I have experienced in my professional life. Certain variations apply, adapted to diffrerent situations, but all lead to the same goal: guest satisfaction.

Unfortunately, years later it does not seem to be the case. Going to several McDonald's over the years, I have the noticed the downward spiral of the once mighty QSCV philosophy of which the great fastfood chain was known for. Inconsistency reigns supreme. With the average check matching those of some full service restaurants, you would expect the service quality to still be at an acceptable level. It is not the case recently. The service sequence is not followed to the letter, for example. Getting to the different branches allowed me to develop a consensus. Different locations, different sets of employees, throughout the year. And they all have the same common flaws which have widened the gap between guest satisfaction and mediocrity:

Suggestive and upselling is not de rigeur anymore - the counter staff do not read customers anymore, and therefore do not make an effort of matching the right product. Guests just order up what they want, but not knowing any better that there is something more. It seems that staff are now just going through every transaction mechanically. If an item is not available, they just say 'Sorry, not available.' and that's it. Would not take the initiative to suggest something else, adding to the wait time. Just stare t the gueast, willing him to move away.

Service time - the average time a guest spends to get an order in is about 3.4 minutes average. That is a lot of time to stand in line for a measly burger that does not look anything like the photographs plastered all over the menu board. they don't use back up staff to assemble the orders anymore. The people who handle the money are the same people reaching their grubby hands into the warming bin and the french fry station. I do not know how an order taker outside on the lobby by the lines would speed up service. Evidently it is not working. Thank God they got rid of the screeching greetings.

Cleanliness - the bathroom is the one benchmark guests can gauge the sanitation practices of the restaurant. And McDonald's has been consistent about this, but in the wrong way. It is usually wet inside. No basic amenities. Facilities are in a state of repair. In another face of the restaurant, the lobby is always littered with trays, paper, cups, spills and whatnot. Not very attractive. And this is during down time.

Kid friendliness - Or the lack of it. My kid's favorite haunts had the playplaces removed. This is disappointing, since the restaurant thrives on family patronage. The playplaces give another sense of wonderment for kids. And removing them just loses some of the magic. No more paper mats for kids to color and doodle on. No LSMs attending to their distractions. The Birthday parties have a host who thinks that screaming the events makes it more lively. The Mascot costumes are filthy.

Product line up - The Bigmac is not as good as it used to be. They have removed the shakes. The apple pie is half the size and quality than what it used to be.They expect the guest to make full use of tablespoon of gravy for their chicken order. Condiments are sold separately. The Butter isn't whipped anymore. Happy meal boxes that allow construction by young minds are replaced with non-biodegradable plastic.

Identity - Is it stilll a place to have fun, both young and old alike? Do we associate the golden arches with a good meal? Isn't there anything better? Maybe the Bee has something on them.

Most guests do not know these things or the differences. They do not know any better. Ironically, more restaurants are popping up everyday around the metro, yet McDonald's still holds true to what they think is best. It is starting to be not the restaurant it used to be, but as an empty commercial shell that wants to sell cheap looking burgers and useless toys. I am not loving it anymore.

Consultant? Things not to do while acting as a consultant

2010-01-14T07:52:00.001+08:00

I have done some work as a consultant for a few companies. The first few dives into the foray had a steep learning curve. And luck is your best friend during these times. But most of the time you crash and burn. And you crash and burn mostly because of the following reasons:

Take the path of least resistance

To make things easier, it is human nature to find the path of least resistance. In other words, taking shortcuts to get what needs to be done. Shortcuts make you look bad, because most of the time, they are temporary fixes. In the long run, you end up plugging holes for free.

Be a Cassanova

Engaging in flirtatious actvities with employees is very unprofessional. It gets in the way.

Politics and religion

Do not participate in these discussions. They bring bad juju to your project.

Acting high and mighty

A consultant was hired to do a specific job. Like any other employee. But still considered an outsider. No matter what. Puffing up one's breast feathers just ruffles other's feathers. You are not a god. you may end up not listening to the employees, which are the most important link to gettting the job done. They are the frontliners.

Cutting down other consultant's work

Very unprofessional. Makes you look like a schmuck. To clients and other consultants

Have I made myself clear? A consultant's competition will be thankful after you fall into any of these pitfalls.

Valentine's day approaching...

2010-01-09T08:45:00.001+08:00

This morning as the sun came up I reflected on the first week of 2010. It is during these moments that images, memories and dejavus are most vivid. The past has come around during this reminiscing, and it is really intriguing that Valentin'e day is just arounf the corner. As a personal chef, I have had the privilege to see couples in varying stages of love and total abandonment. Such is infatuation, love, affection, the kind of stuff that inspires, induces uncontrollable giggles, warm hugs and kisses.

So for this specific reason, I wrote up a menu that most couples would enjoy. In other words, I have decided to offer my services as a personal chef to the lovelorn, to the couples, to the people who value each other. It would be a great event to have to nuzzle into each other in the privacy of their own homes instead of wrestling for a reservation at a busy restaurant or hotel. Quiet. Secluded. Private. Personal. And me me silently in the background nudging the magic along as the evening progresses.

Perhaps in one of those evenings I would lay witness to a rare proposal, or the unique declaration of love. Sigh.

Morning peace, tranquility and a good heavy waffle iron

2010-01-07T07:06:00.001+08:00

Fresh coffee and a a golden sunrise. By the window watching the delicate light illuminate each dew on each blade of grass, slowly bringing life to the darkest before dawn. The distant crow of an overzealous rooster. Reminiscing. Absorbing the tranquility. The calm before the chaos of today's activities. Savoring the isolation from the world. 'Everything but the girl' crooning softly in the background, like in a dream. Fresh strawberries were delivered yesterday. And the cranberries were made into delicious sweet savory jam spiced with cinnamon.

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites

Procedure

1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
2. In another bowl beat egg yolks slightly. Stir in milk and oil.
3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
6. Spoon waffle batter into your waffle iron, making sure not to overfill it.
7. Serve with real maple syrup and unsalted butter.

Would it be too much to aks to just have this on the couch?

The year is twenty ten for the personal chef

2009-12-31T07:15:00.001+08:00

It is imperative that 2009 remain behind us, below us, or whatever. At least for my case, it was not one of the best years. Each and every individual believes in the idea of a perfect circle of life one way or the other. Karma, Yin and Yang, what goes up must come down kind of jazz. Most of the year has been trying, making me appreciate the simple pleasures more. Such as the first time I saw my little Maxine stand proud with chest out after having her first medals pinned on her graduation dress, the afternoons that I get to sleep uninterrupted, the taste of great parmiggiano reggano crystals, spending some moments with Rossana, the smell of my bath liquid soap. Sometimes when I am down in my luck i reflect on what I could have been doing wrong, or what I have not done at all. I can not say if I found myself staring into space, but I remember the times when my shoulders would ache because of stress, because of worries, because of the unexpected. Those moments were not very pleasant, but it did make me and the people around me stronger. And with head up high, I look forward to the coming year with the following resolutions:

Get more outdoor time

Get more kitchen gadgets

Quit smoking

Make new friends

Join more social network clubs (OFFLINE)

Look for and cook more Italian Recipes (at least once a month)

Pay off ALL my debts

Be an expert in Photoshop

Learn Adobe Premiere

Spend more time with Rossana

Spend more time with Maxine

Restaurant hop at least once a month

Save up at least 10% of all my earnings each month

Live within my means

Get The Naked Chef Book

Get the Silver Spoon Recipe Book

Be less critical

Bike more

Drink 8 glasses of water each day

Change toothbrushes every 3 months

Get fluent in German and French again

Travel more

Practice Zen to Done

Calm down

Rev up

Lose the negative people

Be more pleasant

Be firm

Be more flexible
Maintain weight at 165 pounds

Take care of my shoes more

Be adamant in getting the Souped Up Restaurant up this year

Spread the joy

Pray more

Love more

Frown less

Pout less

Have more sex

Be more inquisitive of new ingredients

Spark my curiosity

Feed on my curiosity

Lose myself

Live in the moment

Live in the present

Chuck out the ALL CAPS on my keyboard

Reconnect

Disconnect

Have I missed anything?

A unique gift for Christmas

2009-12-24T07:40:00.001+08:00

A few weeks ago I got an email from a woman who wanted cooking classes conducted. After a few queries, it turns out it was for her boyfriend who so loved salmon, bacon, walnuts and chocolate. The good things in life. And she wants a personal chef to attend to it. Some may think this is an underhanded approach for a woman to get the man thinking about settling down (wink,wink), but it is so far from the truth. At least for this couple it was more of giving than expecting.

The other night was the appointed time. I came in a few hours early into a wonderfully appointed kitchen to make the preparations. Knives mounted neatly on magnetic strips against the walls, all manner of pots and pans, a centrally located prep table, and an upright cabinet with all the kinds of spices that I would be so happy to get my hands and nose in. Turns out the family loves food, and cooking food. My client Michiko, turns out to be an avid baker, complete with the prerequisite artisan Kitchen Aid mixer. At 7PM, the couple walk-in. Art, the victimized boyfriend, looks arouond the kitchen, then at the stranger in a chef's uniform, busily messing up the prisitine cooking area. 'For Christmas,' coos Michiko,' I am presenting you a personal chef for private cooking lessons.' If you could paint a picture of his face, like a kid with a brand new toy set on Christmas Morn. He suddenly felt giddy, nervous, and sporting a smile that stretched between the ears like there is no tomorrow. We started the lesson with much anticipation. Art admitted he was a little nervous, but eventually he warmed up to the occassional advice of 'taste what you eat', 'hold the kniife like this' and ' never trust a skinny chef'.

The Menu

Green Pea and bacon soup

***

Baklava Salmon with balsamic marinated zucchini and asparagus spears

***

Mousse au chocolat

The couple are very much in love with each other. And from what I have observed, they are very much in sync with each other. They seem to know each others' movment in the kitchen. And Michiko must have cooked for him several times. As they sat down to dinner, I surreptitiously catch a glance at them as they tasted their dishes, as they savored the rich soup, the savory salmon main course. They quietly ate, probably exchanging sweet nothings out earshot while I cleaned up. I left them very much to themselves after that, as they appeared to be very much into each other and, to me at least, very happy. That is what makes this job so rewarding. I hope I have made a small and significant contribution to their relationship. As I leave, I recount the day's events, and the dreaded Christmas shopping I had to face in an hour's time. Even though I was faced with the hassle of tired sales ladies and monstrous traffic, I felt content that everything turned out alright over that dinner table. Merry Christmas Art and Michiko.

The kitchen T-shirt, why not?

2009-12-16T11:49:00.001+08:00

When I started out in the professional kitchen, the standard issue uniform was made I think of plastic made into strings and then woven together into what would later resemble some sort of chef’s jacket. With the hotel name stitched on, I wore it proudly, strutting my stuff around the kitchen, showing off to all and sundry that I work for the greatest hotel in Manila. Over time the material was, shall we say, grew uncomfortable.

For anyone who knows what the professional kitchen is like, you know where I am coming from. It’s hot, it’s fast, it’s cramped, it’s dangerous. The uniform proved to be a hindrance in most cases while working. The material, being plastic based, or some synthetic crap, absorbs contact heat like anything. As splash of hot oil? 1st degree burn since the burning liquid stays on the jacket. Hot oven blast after opening the door? Your torso continues to bake up to the time when you lay out the dishes on the buffet. The Hotel school I attended always emphasized the importance of an undershirt. Now I know why. It insulates you from the heat. It absorbs blood and sweat easily. It protects the scraping of cheap polyester material across your backside. And when you are off duty, you still look presentable, since the food splatters have not marred the beauty of the graphic design you so painstakingly had to scour the entire mall for.

I have a few T-shirts. Most of them white, but I do have some cool black ones, courtesy of my girlfriend who used to work for the liquor industry. It does make a difference when working with a comfortable undershirt. A crew neck T-shirt is best. For the stylish, Carson from the Queer Eye suggest a V-neck. Not for kitchen work, though. The V-neck is best prancing around in suit.

I made the following designs, in addition to what is already on store. I am going to make a few prints for my work. This at least makes it special. My own. Made of a great cotton blend, they are flexible,

The designs are simple. Minimalist. Straight to the point. Such as my cooking. What designs do you like? What do you think of the designs above? Some have already made orders. Interested? Leave a comment, please.

Coolest kitchen gadgets

2009-12-11T23:58:00.001+08:00

We all are gadget crazy in one way or another. Be it the latest mobile phone, the the greatest laptop. Cameras, MP3 players, anything to make our life more enjoyable. In my case, I love the gadgetry that comes with cooking. Recently I posted about what I would like to have in my Christmas stocking. I want to have these as well...

Jaws in my Cup! - I'm not much a fan of tea, but this is so cool! Having it bob around, with the fin as an easy handle. the basket is submerged just below the surface to infuse the flavor. Can it play the movie theme? I wish it could.

Got Milk? - the udders tell the story!

Foldable kitchen scale - this would really be conveniently tucked into my knife bag. Not much bigger than a typical spice shaker when folded up, its minimalist design will be a great addition to any culinary arsenal.

Quirky Knife block - The morbidity of this tickles my fancy.

Knife Magnet - This bar would greatly display the precious knives that have been acquired over the years. Stainless steel construction. Can hold 10 knives securley.

Out of this world juicer - easy wash, with strainer. Plus, it is a great conversation piece. the design is a plus for invaders fans.

Fridge Clock. With this twist on the fridge magnet, one can now schedule the varied activities. Quite minimalist.

Do you have a cool kitchen gadget? Post your link here! Leave a comment.

Banana tarte tatin...

2009-12-10T00:19:00.001+08:00

This is from my mentor, my god, Jamie Oliver. The recipe turns out a lovely dessert.

This is such a great recipe The thing I love most about it is how simple it is All you need to do is buy some readymade puff pastry split a few bananas in half and get something magical happening in t...

View Original Article