Over ‘kinilaw,’ ‘bulalo,’ ‘ukoy,’ Kulinarya chefs reunite to mark book’s 10th year
No one was counting but it has been almost 10 years since “Kulinarya: A Guidebook to Philippine Cuisine” was published.
No one was counting but it has been almost 10 years since “Kulinarya: A Guidebook to Philippine Cuisine” was published.
Team Kulinarya is a group formed to present Filipino food to four European cities—London, Brussels, The Hague and Berlin. The team was composed of three chefs, Myrna Segismundo, Jill Sandique and Raul Ramos, with me as writer to chronicle the activities and to give a talk on Filipino food.
Year 2013 was a busy one for the culinary scene, with lots of culinary competitions, food festivals, celebrity chef cook-offs, food and wine pairings, degustations, book launches and the coming together of food companies, establishments and foodies to extend help to survivors of Supertyphoon “Yolanda.”
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