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Looks who’s cooking now! It’s none other than controversial fashion designer Puey Quiñones, who turned the first level of his rooftop pad at Bel-Air Place in Makati early this year into a dining venue for private parties.
Farm to table. That phrase is used to indicate the freshness of ingredients used to cook a dish, how those ingredients didn’t have to stay long in storage or weren’t transported through a series of middle men.
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.
ABOUT 2,400 years ago, Hippocrates, regarded as the father of modern medicine, gave the following advice: “Let food be thy...
What's your guilty pleasure? For me, it’s watching reality TV cooking shows online and indulging in food porn. I was an avid viewer of “Top Chef” season 9.
The place feels like an atelier. It’s as if any minute a craftsman would wield his giant scissors and start snipping away the denim on a mannequin or weld metal to create his sculpture.
Blame it on the Filipinos’ heightened interest in cooking shows and on the mushrooming of culinary schools all over the...
On September 28, 9 a.m.-1 p.m., chef Robby Goco of the Cyma Greek Taverna restaurant chain will launch a new dining concept and hold a cooking demo at The Maya Kitchen.
The local culinary scene becomes more interesting with visiting chefs who give you a taste of the cooking in other places that you may not be able to visit, among them Alain Ducasse from France, Sergio Ariola from Spain, James Vinney from Australia, Ming Tsai from the United States, and Martin Yan visiting from his last book promo.
JAPANESE food’s distinctive flavors and signature cooking techniques could be turned into a money-making venture at Golden Treasure Skills and Development Program’s day-long seminar on Japanese cuisine.
