All fired up
Fortunately for food-obsessed Filipinos, Marvin Jay Cuyugan Agustin grew up in a rather compact family home.
November 3, 2013
Fortunately for food-obsessed Filipinos, Marvin Jay Cuyugan Agustin grew up in a rather compact family home.
What do you need to cook something uniquely delicious? You need the right ingredients, the cooking skills, patience and a little bit of love. That’s also what it takes to become a talented chef, something that Angelo Velante knows all too well.
There’s a tall, secured gate that separates them from the rest. They all wear yellow shirts and jeans that tell outsiders that they’re not your usual kaffe klatsch group. The uniform also helps the guards pick them out in case they try to blend in with the slew of visitors in the compound.
1. Chef Ed Bugia, Pino Restaurant, Pipino Vegetarian Food by Pino, BRGR: The Burger Project, Brgy. Bagnet, Bulalo Boy, Pi Breakfast & Pies and Daily Squeeze
If you’re not familiar with Jingle Magazine, then you’re probably under 40. For at least two generations, this publication served as a virtual music bible for young people who wanted to learn to play the guitar, check out the lyrics of their favorite songs before Karaoke made that possible, and on the side, moon the martial law regime with the cheeky jokes and cartoons of its wise-ass staff.
Jokes and memes on food photography have bloomed on social media, with netizens gibing that people’s food rituals have changed: from praying before meals, they now take photos of their food and post them on Facebook. The practice has spawned gags on local TV, a Tumblr, Pictures of Asians Taking Pictures of Food (https://picsofaznstakingpicsoffood.tumblr.com/), etc. Indeed, with smartphone cameras and artfully presented plates, it doesn’t take a Math genius to put two and two together.
The five-star chef Anton Gusteau in the movie “Ratatouille” authored the book “Anyone Can Cook,” which inspired many an aspiring chef, including Remy, a rat.
In the beginning, it was all about the flour. The year was 1958, and Liberty Flour Mills, Inc. had just started business. But immediately, it sought ways to expand its lucrative wholesale market and was soon packing its flour in smaller, more accessible retail sizes.
In the immortal words of James Brown, “Give the drummer some.” Some what? Some more of that Q.P. mayonnaise, ’yo. But seriously, the local foodie scene has been increasingly trend-driven of late, thanks to the pervasive influence of the blogosphere.
Every day, chairman Francis Tolentino reports for work at the Metropolitan Manila Development Authority (MMDA) headquarters on Orense Street in Makati, hoping the hours ahead would be uneventful.
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