Ecole Ritz Escoffier

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

Food featured one of the dinners we did a few weeks ago.  Get your copy now to read Teddy Montelibano’s article “A French Spring Affair.”

Cover of Food magazine's March issue.

F&B World article on SousVide

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

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.

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the ulang laid out on my chopping board

On becoming a chef and my love of good food

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.

Under Pressure, Cooking Sous Vide by Thomas Keller

I’ve been reading Thomas Keller’s new book, Under Pressure Cooking Sous Vide, for a month now and what can I say?  It’s everything it’s purported to be.  It is definitely groundbreaking work by Thomas Keller and his team, who have meticulously recorded their experimentation on cooking temperatures, times, vacuum level, and more.

Thomas Keller's latest book dedicated to all things sous vide

Ecole Ritz Escoffier, Paris

Photos from culinary school.  this was way back in ‘97.  I can’t believe it has been 11 years!

The class folder in blue textured board embossed in gold

Food Magazine Articles

Articles I’ve written for Food magazine.  Click on the photos to open the image in a new page, then click on the image again to magnify.

11 Commandments of good cooking

Food Magazine’s Chef at Large

Food magazine’s section featuring chefs of the city.  This was one of the first features on me, and this is also where I started writing for a few food-related publications.

F&B World Chefs’ Secrets and Favorite Recipes

This is F&B World’s first cookbook project. I contributed 2 recipes along with 25 other chefs.  My recipes:  Pan Seared Salmon with Mashed Taro Root, Marinated Vegetables and Tamarind Broth- or a Frenchified Sinigang =) and Chocolate Risotto with Pistachio Ice cream- or an Italian Champorado.

French Culinary Institute, NYC

During a recent trip to New York, I had the privilege of attending the Sous Vide Intensive class at the French Culinary Institute.  Instructors for the class were Dave Arnold and Nils Noren, the dynamic duo behind FCI’s new classes focused on avant garde culinary technologies.

The International Culinary Center, Broadway corner Grand St., NY

Metro Society Magazine

Metro magazine’s chef issue.  Teddy Montelibano wrote a feature on “Manila’s fast-rising young chefs.”  I am honored to be on his list.  Click the scan of the article pages to read it.

Metro Society Magazine

Calibre Magazine

Iñigo Roces of Calibre magazine tagged along one of our dinners.  Here’s the article he wrote-