Ecole Ritz Escoffier
April 27, 2009
I’ve been feeling nostalgic about my culinary school days lately and I have been searching the net for videos and articles about my school. I also know that not a lot of people are familiar with Ritz Escoffier, as compared to other culinary schools in France like Le Cordon Bleu or Lenotre, so I’m posting this video I found on YouTube. If you’re looking for a culinary school abroad, you may want to consider Ritz Escoffier. It has the best environment for learning- I found it quite civilized with afternoon Champagne breaks (tea everyday could become too monotonous) to discuss the day’s lessons, etc. =)
Here’s another video in French from Luxe TV France:
Food Magazine Feature
March 3, 2009

Cover of Food magazine's March issue.
F&B World article on SousVide
January 28, 2009

I wrote this piece for F&B World after attending FCI’s Sous Vide intensive course in NY. It appears in the current issue of the magazine (jan/feb 09)
Ulang from the Saturday Market at Salcedo Village
January 17, 2009
I haven’t been to the Salcedo market in a year. This morning, a catering client requested to meet there to discuss the menu for a dinner we’re doing next week. While doing the rounds, we saw this wonderful ulang for sale. I got just half a kilo to cook for lunch.

the ulang laid out on my chopping board
On becoming a chef and my love of good food
December 23, 2008
This essay was the Uptown Talk article of the September-October issue of Northern Living magazine. NL is a free lifestyle magazine of Hinge Inquirer Publications that focuses on the northern metro manila area.

Cover
Being a chef, I am often asked what first got me interested in food and cooking. Although at first glance it is a simple question to answer, one has to dig deep into memories and emotions to give a really good reply. I do realize, however, that this may just be small talk so my standard reply is ‘Eating’. Yes, I love to eat and that has gotten me interested in food and later, cooking as well.
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