AHA Chef Bambi shows how to prepare and cook Thai Spring Rolls.
“I love the Philippines, that’s why I came back,” says Christian Werdenberg, the newest executive chef of Dusit Thani Manila.
The Center for Culinary Arts or CCA has produced quite a lot of successful chefs in its 15 years of existence. It has given diplomas to 5,000 industry practitioners, 2,000 offshore chefs, 800 restaurateurs and 10 celebrity chefs—and that is just scratching the surface.
A few weeks ago, I gave a DIY recipe for cheese pimiento spread using grated Magnolia queso de bola. In that recipe, I suggested that the trimmings from the sandwiches be made into bread pudding.
How else to celebrate the inclusion of the French Gastronomic Meal in Unesco’s Intangible Cultural Heritage of Humanity than with exactly that—a gastronomic meal. And where else to celebrate it here than at Alliance Française de Manille (AFM) which advances French culture and language.
A billboard along Edsa—“Crispy Pata “Aming Imbento, Enjoy ang Pilipino!”— made me realize how large an impact Barrio Fiesta has made on our culinary landscape.
“Eeeh, sardine?” the Digger’s daughter (Deedee) shrieked, as if to say “ang cheap ha!” “Why are they offering sardines in a French restaurant?” she asked, in condescending ignorance. “Fresh ’yan hindi canned!” I explained as I ordered the dish, remembering the glories of fresh sardines. “Hoy, hindi lang foie gras ang masarap sa mundo, ano!” I said laughingly.
Once every two months, my high school classmates and I get together for lunch. I look forward to these meals because two things would be certain—a lot of laughter and a lot of good food.
AHA Alumnus Chef Reginald James shows how to prepare and cook Fried Tilapia with Seafood Rice and Green Beans. Video by INQUIRER.net’s Cathy Miranda. Royalty-free music courtesy of Kevin Macleod
It’s different yet the same. Marc Aubry of the erstwhile Je Suis Gourmand is back in the kitchen, his spectacles perched at the very tip of his not inconsiderable nose, but the restaurant is now called Champêtre, although it’s exactly where Je Suis Gourmand used to be, and a few of the dishes from the former restaurant have reappeared on the new menu.
