People I have yet to delete from my phone
ONE thing struck me this morning. I haven’t deleted from my phone contact list the numbers of some friends who have died, some of them quite a long time ago.
ONE thing struck me this morning. I haven’t deleted from my phone contact list the numbers of some friends who have died, some of them quite a long time ago.
Just before the storm on Sunday, Baguio weather was glorious. The sun shone and the temperature was just cool that it didn’t require sweaters or jackets during the day. So, it didn’t seem quite like work to judge once more in the annual culinary competition of the Hotel and Restaurant Association of Baguio.
In the days following Chef Ed Quimson’s death, so much was said about him and his culinary skills. Those who were lucky to know him were touched by the many tributes given at his wake and funeral, and all the articles that followed.
When Noel Silverio died, he was dressed in his chef’s whites. I thought to myself, this is his noble way of leaving the planet in the suit of his culinary service. There ought to be a nice goodbye for such chefs.
Senen Araneta, another chef I knew, also passed away but I didn’t have the chance to pay my respects.
At 48, he had lived a full life: two heart attacks and a quintuple bypass, multiple culinary recognitions here and abroad, a raft of Spanish-Filipino fusion dishes (paella tinola) he created, esteemed mentor to numerous culinary students and enthusiasts, sought-after consultant to hotels and restaurants, and a dear friend to countless people in and out of the food business.
In a medium-sized paellera (or a large, shallow round cooking pan), heat vegetable oil and sauté onions, garlic and ginger for two to three minutes or until onions are translucent and mixture becomes fragrant.
Sunday, March 10, was a sad day for the culinary world as Ed Quimson, one of the Philippines’ most respected and loved chefs, passed away due to heart complications. Gourmets and gourmands the nation over came together to mourn the passing of this huggable, lovable, always smiling chef.
Many years ago, at the Subic Bay Yacht Club where he was then a chef, Ed Quimson challenged me to try one of his offbeat creations: bagoong with mayonnaise, eaten with rice. Naturally, I was skeptical. That sounded more like a formula for hogwash than a dish that anyone would care to eat.
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