The star dancer accused of masterminding the attack on the Bolshoi ballet chief acknowledged Thursday that he gave the go-ahead for the attack, but told a Moscow court that he did not order anyone to throw acid on the artistic director’s face.
De La Salle University’s (DLSU) Business Management Society (BMS) is set to hold its year ender party dubbed “REDux: Life Through Expression!” on March 15.
It echoes the global furniture firm’s exquisite design, sustainable technology—and most important, the user’s personal touch and love of family By Marge Enriquez Photos by Stanley Ong Decorating
Despite friends’ well-intentioned warnings, two couples and a single mom pursued their respective relationships with an open mind—and the decision to simply go for it By Tracey
Hospitals and other healthcare providers in the country are encouraged to learn from international experts about how to achieve world-class standards in “Hospital Infection Control” and “Management of Medication and Patient Safety” in the workshops to be held at the Asian Institute of Management (AIM) Conference Center on March 11 to 13, 2013.
Summer has not officially arrived yet but the Philippines, its white-sand beaches and hidden lagoons are already getting much attention from international travel guides.
Myke “Tatung” Sarthou finds it hard to say no to people. When he started cooking—borne out of passion and family history than a formal education—for friends at his home in Quezon City, splendid tales of his dishes spread like wildfire, chiefly among acquaintances, and later, ladies who lunch, politicians, power players and, soon, strangers.
In the season of Lent, bacalao is the ultimate indulgence. So, when I received a text message from Chingling Tanco saying that she finally had slightly salted bacalao (Atlantic cod premium loins, the type that needs no overnight soaking and behaves more like a meaty, juicy fish steak when left whole and soft and supple when flaked), I was overly excited. More so when I found out how much they were being sold for.
Try and ask an attendant of a newly opened restaurant about its management and ownership, and in all likelihood the answer would be familiar: It belongs to a popular chain, which has spun off to serve food that differs from its original offering or expertise. Two such outlets are succeeding in their new identities, gaining loyal foodies on their own merits.
Some years ago, I took lessons at the Mandarin Oriental Bangkok’s cooking school.
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