I had the chance to chat with esteemed food photographer Mark Floro after the pictorial he did for me of Saisaki’s Chef Takada. I asked for food photography tips for someone like me, who owns a Canon G-10 point-and-shoot and wishes to use it more skillfully, to visually express the flavors that my palate captures. Here are some of his tips:
If there is such a person as a Renaissance man of pâtisserie, surely he is Grégoire Michaud. The affable Swiss-born pastry chef at the Four Seasons Hotel Hong Kong refuses to limit himself to just one area of the baking arts.
There’s a new food court at The Fort on 7th Street. It is similar in concept to Serendra but magnified in terms of space.
Holy Week for me and my colegiala classmates was all about retreat (no talking), abstinence (no meat) and fasting (a good time to diet). These were our supposedly little sacrifices to earn us indulgences, the good deeds in reserve in case our book of life in the final reckoning has more bad deeds.
As a child I didn’t find much to look forward to on Good Friday in our hometown of Agoo, La Union.
A chef of a new resto in Bonifacio Global City whips up a perfect paella. Another place entices residents and others to its Italian dishes in the confines of a tall condo building in Rockwell.
Several weeks ago, I had a recurring very bad headache. As I do not really like taking pills for aches and pains, I asked a herbalist, Boy Fajardo, if he had any suggestions. He said it could be due to acidity and suggested I should include kamote in every meal.
Alcapones, Jacky Chunk, Berry Spears doughnuts, anyone? How about an Avocado DiCaprio?
While it’s not uncommon for paella to be served in parties and restaurants, its Filipino cousin, the beringhe (or bringhe) is more rarely seen.
Evincing sense of pride in her province, Cecille Esperanza finally showed off the Marinduque that she could only talk about before through its products which she would bring to us to taste.
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