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.