By Vangie Baga-Reyes
Jhaymar “JM” de Jesus, 24, had no desire to pursue a culinary career till his dearest grandmother passed away a few years ago. His parents separated when he was 8, and he grew up in his lola’s place in Lucena City, Quezon. He was later tagged by family and friends as “lola’s boy.”
Kitchen RescueBy Reggie Aspiras
Although one of the most common items to find on a menu, when done well, this simple dish turns out to be the ultimate indulgence.
Country CookingBy Micky Fenix
All seats were taken in this extremely limited, one-night-only return engagement of chef Norbert Gandler at Mandarin Oriental Manila’s Tivoli restaurant, where he was executive sous chef from 1989 to 1992, and from 1995 to 2003.
Global Restaurant Concepts, Inc. (GRCI) opens new branches for three of its brands, namely, Gyu-Kaku and P.F. Chang’s in Shangri-La East Wing and IHOP in Filinvest, Alabang. The branch openings are part of the company’s goal of making their casual dining brands more accessible to diners in different parts of the metro and increasing their reach to 22 branches today.
By Cathy Yamsuan
Gerard Poulard, a short bespectacled Frenchman with dark bushy eyebrows and a ponytail, puts on his gloves before cutting off a wedge from a giant wheel of Ossau Iraty Basco.