The Filipino Story On A Plate: Acclaimed Chef Reggie Aspiras And CCA Manila Brings Traditional Local Flavors to BGC At The Launch of The Philippine Heritage Kitchen

Finally, a space for "living" Filipino food focusing on traditional ingredients, regional immersion and engaging culinary storytelling comes to BGC. A timely and relevant culinary initiative led by renowned Chef Reggie Aspiras and CCA Manila focused on documenting, preserving and sharing authentic Filipino regional cooking through workshops, shared tables and education, the Philippine Heritage Kitchen is both a space and movement to keep these cherished traditions alive. Step inside the Philippine Heritage Kitchen and experience the vibrant and colorful story of the Filipino experience shared with each dish...

In one afternoon, the nostalgic flavors from our collective memories takes the spotlight in a celebration of shared stories that shaped and defined our identity. Championed by Chef Reggie Aspiras in partnership with CCA Manila, the Philippine Heritage Kitchen is more than just food. It's "a story of community, culture and purpose" bridging the gap between historical practices and modern dining preserving traditional cooking methods and passing it on to the next generation. That afternoon at Origine in Brittany Hotel BGC, the Philippine Heritage Kitchen showcased the culinary heritage of the Ilocos Region with the Flavors of the North. Cooking demos, a bazaar featuring regional produce and a sumptuous buffet feast with an impressive spread of regional northern specialties capped the event. Read on for a tasty peek of the Philippine Heritage Kitchen...

Straight From The Grapevine: Korean Chef Han Sang-Baek Shares His Baking Secrets For California Raisins

Sweet by nature, California Raisins are more than just a sweet add-on. It's a functional ingredient that dramatically transforms any baked creation with an elegant twist. And acclaimed Korean baker Chef Han Sang-Baek showed exactly how California Raisins can elevate any baked rendition fresh off the oven in one insightful day at the kitchens of Magsaysay Center for Hospitality and Culinary Arts in Mandaluyong (MIHCA). It's time to bring that cool sun-kissed California vibe to your kitchen...

Exciting things are happening in the Korean baking scene, driving innovation and unrestrained creativity in Asia's emerging pastry culture. Leading the charge is Korean baking master Chef Han Sang-Baek with his novel approach to baking blending both tradition and contemporary techniques honed through years in the industry. At the crest of the resurgent wave of baking innovation in Asia is California Raisins Asean through Dane International Commodities linking local bakery and food service professionals with world-class produce and products. Read on and let Chef Han Sang-Baek show you how California Raisins can add both flavor and value to your baked offerings...

The Culinary Elite Series Presents A Culinary Exploration Of Sustainable Dining With Farm Gastronomy At The Maya Kitchen

Clean, bold and vibrant, hearty flavors are on today's table highlighted by garden fresh produce. Long-time advocates and pioneers in the slow food movement, sustainability and support for local farming communities, Chefs JayJay and Rhea Castro-Sycip of The Fatted Calf and Flour Pot Manila recently shared their fresh take on sustainable dining for The Culinary Elite Series of The Maya Kitchen... 

More and more, food provenance is increasingly becoming part of the decision-making process in our daily food choices. No longer just another passing trend, choosing fresh, natural and sustainable produce goes a long way in providing real flavors while supporting local farmers. Culinary icon Nora Daza's enduring legacy continues as renowned food writer and youngest daughter Nina Daza-Puyat brings The Culinary Elite series to The Maya Kitchen with a renewed purpose and mission. Established way back in 1964, The Maya Kitchen preserves a timeless culinary tradition of inspiring chefs with its regular line-up of classes featuring some of the country's best and brightest. In its latest edition, The Culinary Elite series showcased sustainable dining with Chefs JayJay and Rhea Castro-Sycip with their sumptuous renditions in Farm Gastronomy. Read on for a taste of farm-fresh flavors...

Guevarra's by Chef Laudico Hosts Melbourne's Adobros for the Latest Edition of Taste of the Philippines

The appreciation of good food or any cuisine is often described as a personal journey capturing memories and stories retold on a plate. This May, Guevarra's by Chef Laudico presents the flavorful stories of Adobros from Melbourne for its continuing series dubbed Taste of the Philippines. Take a deep dive back into our culinary roots at Guevarra's by Chef Laudico...

I've always been fascinated at how comforting local flavors are recreated and even reimagined from a foreign perspective, and it's always heartwarming to see how we are all reconnected to the cuisine that shaped who we are defining our identity. Filipinos abroad offer a fresh take on classic local cuisine, reinforcing the flavors that bind us. The third in a series, Guevarra's by Chef Laudico becomes the stage once more for a global culinary journey of inspired Filipino flavors as interpreted by Melbourne-based Chefs Michael Pastrana and Morris Danzen Catanghal better known as Adobros for another eye-opening and palate pleasing taste of tradition with their creative renditions. 

Sumptuous Feasts, Wine Down Fridays and Farmhouse Sessions at The Fatted Calf

Wine Down Fridays, Farmhouse Sessions and of course, a hearty feast with the famous Leg of Beef, indulgent cakes and desserts and many more prepared by Chefs Jayjay and Rhea Castro-Sycip. That's just three of so many countless good reasons to visit The Fatted Calf in upland Silang...

Chef Jayjay and Rhea Castro-Sysip reimagines destination dining with their rustic and sumptuous farmhouse fare made with the freshest local ingredients and decadent cakes at The Fatted Calf. And now, Chefs Jayjay and Rhea adds even more layers to your dining experience at The Fatted Calf with Wine Down Fridays and the Farmhouse Sessions. Curious? Then, read on...

The Spirit of Escoffier, Tasty New Finds and Reconnecting with Old Friends at #MAFBEX2022

A world of good taste from the very best culinary professionals and the enduring spirit of Escoffier shone bright once more in the much anticipated annual food and beverage exposition...

The Manila Food & Beverages Expo, or simply MAFBEX, recently showcased some of the very best culinary personalities in the country along with innovative new products in its 2022 edition at the World Trade Center. Founding Chairman of Disciples Escoffier Philippines, Chef Philip John Golding along with Chef Chad Joseph Datu and Donatella Chua led a cooking demonstration highlighting the ubiquitous mung bean into a lavish lentil soup prepared two ways with an elegant French style and a comforting local reinterpretation for an exciting new spin on a popular staple. Simple and common ingredients can be transformed into something new and different, all it takes is a fresh perspective. Read on and find out how...