Kitchen Confidential
Discover, in their own words, how these five celebrity chefs developed a taste for the good life in the toasty confines of their kitchens.
March 31, 2012
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Discover, in their own words, how these five celebrity chefs developed a taste for the good life in the toasty confines of their kitchens.
Looking more relaxed now, Asian Food Channel’s “Next Celebrity Chef” winner Dino Ferrari and finalist Diane Montecillo displayed anew the gung-ho confidence that had set them apart at the start of the contest.
Food and drink figure heavily in many Biblical passages. Bread and wine, the wheat in the fields, grapes on the vine, figs on the tree, oils and spices, loaves and fishes for the hungry multitude. The Last Supper became the cosmic, universal sacrament of faith for Christian believers.
Talk about gustatory delights. Have you ever wondered what foodstuff the country’s most influential palates crave most often? What’s in their secret stash or at the deepest end of their personal ref, to be savored in secret solitary pleasure?
“I wouldn’t suggest my career path to anyone, because you have to have a certain kind of patience to do what I do,” says singer-songwriter-comedian Ogie Alcasid. To be honest, the only ingredient is fun. I love what I do. Because I’m a naturally crazy person, I see the humor in many things. It worked for me; I don’t know if it’ll work for anyone else.
A couple of years back, Tayag was so disturbed by a piece in The Los Angeles Times that described Filipino food as still “assimilating” into the scene, too diverse to have an identity, or “brown, oily and unappealing.” He wrote the paper in defense of Filipino cuisine: “I would like to stress that having such a diverse culinary heritage certainly puts the Filipino at an advantage. Filipino food offers so much variety and nuances in taste and flavor and the diversity is an asset rather than a liability…”
When was the last time you ate at a restaurant without pausing to take a photo of your food first? Quick, check your Twitter feed or Facebook photo albums: how many of those photographs are of memorable meals or great restaurants? If the answer is “a lot,” you’re not alone.
Like a hero in a science fiction story, Claude Tayag seems to live in three different worlds all at once. But if you ask him, it’s the same world with different aspects to it. Widely known for being a visual artist and an accomplished chef with a devotion to Kapampangan cuisine, Claude has also emerged as an engaging food writer and author.
An accident of birth gave Paul Marney Leobrera the blues. He was born with a cleft palate and lip, and although they had been surgically repaired, the residual scar and speech impediment made him the butt of insensitive jokes and a magnet for unwanted attention from some of his schoolmates at the New Era University high school.
Employers looking to ramp up productivity in these dog-eat-dog times might consider letting their staff bring Fido to the office, a scientific study published Friday suggests.
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