2020—I would say—is the year where creativity & innovation were at their peak. There’s also no denying that Filipinos were resourceful and resilient—responding to such an unprecedented calamity with true bayanihan, grace, and grit. It’s as if we’re used to these scenarios after having experienced tragic storms in our lives, literally speaking. It’s because of the catastrophic impact the corona virus brought to our nation that pushed everyone to unite and battle a common enemy. After seeing many lay-offs, establishments closing down, and businesses going bankrupt, I was then able to come to the conclusion that the 3 major players that helped keep the food industry going are social media, trend optimization, and delivery apps. The number 1 player is social media. Trading found its way to different platforms. I would say, Viber came to be the strongest. Group chats were established for the purpose of buying and selling medical supplies at first, then slowly directing towards food. Here we see how the physical market place converted to a digital platform. Agora MarketPlace, Market place South, Makati Market place, just to name a few—all born during the pandemic. There were a lot of groups created in the entire NCR. What’s amazing is this: it’s like a mini globalization of products internally. Products from Baguio, Batangas, and Bicol, for example, were readily available to anyone and everyone. People somehow belonged somewhere. And it did work for the majority. It’s even more convenient than the physical store because everything now is within reach by a mere tap of a finger. Who needs private transportation when items are delivered to your doorstep? People turned to social media, it became the window to what’s happening around the world, too. It became an outlet to divert from the atmosphere of fear, anxiety, and depression. People started creating food videos, vlogs, and created more communities for the purpose of sharing and interacting through the means of food. It only means this: people need to belong and be part of a group in order to feel alive. Another observation I saw was that big companies even shared their recipes. Main products were being sold online as well. Even traditional dishes have turned into commercial products. For example, Karaage or Torikatsu. Chefs were also teaching live so viewers could follow. And because of this successful experience, it led to the 2nd major player that helped our food industry. I call this: Trend optimization, or shall we say, “monkey see, monkey do.” The rise of the quarantine food! When everyone else was showing off their sushi bakes, everyone started selling sushi bakes, too. Everyone was exploring and creating their own version. Baked rice of different sorts were created as well. Furikake bake, Nacho bake, shawarma bake, longganisa bake, et al. It’s all about deconstruction! What about the different kinds of breads like the ube pandesal, ube-cheese, sourdough bread, sourdough pandesal, lechon bread or a wreath bread? There were also fancy versions of the SPAM luncheon meat and instant noodles—how it was dressed up, plated, and even sliced. People were bored, people had to level up what is ordinary. And not only did ordinary people get creative, but even restaurant owners had to change their game plans. How did some restaurant owners pivot their business? They converted their food all for take out with matching video clips and tutorials on how to plate the dishes they ordered. DIY kits were more available. Just take a look at Ramen Nagi! Famous establishments who were once adamant about allowing their food to be taken home from the restaurant now had to reevaluate their long-standing policies. So, how did all of these become available? It’s through the beauty of the delivery service—via apps! Regarding the restaurant industry, people will still have a hard time dining out in fear of their health and safety. Dining out will still not be a priority in 2021. Now more than ever, the best option is to make restaurant food available at home. The third strongest player is the “PABILI” or “PASABUY” service of the different delivery apps in the market. This extra service was created specifically for the purpose of grocery/food and essential items shopping under the lockdown order of the government. It became a saving grace for everyone—for both buyers and sellers! Since there's a sensible demand for this type of service, all the big companies opened their doors to the public via online grocery shopping with the help of a personal shopper. More delivery apps were created as well. For example, Toktok and Happy Move Looking back at 2020, I’m proud to say, it’s because of our culture, the Filipino’s culture of “maparaan” that we survived and we will continue to survive in any given calamity.
We have it in us to help, to share and to give when there’s a need for it. There’s no promise that 2021 will leave us unscathed, but we can expect that with the New Normal, the existing players we have will continue to stay strong—probably with a more fine-tuned and improved service. Who knows?
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It’s been more than a year since my last blog post on this website. What used to be a monthly thing has now turned into a yearly thing—from regular restaurant reviews and food finds to yearly food trends. Writing and publishing my own blog post reminds me that what I do is more than just “cooking.” I also develop recipes and design menus both for myself and the clients and brands I work with. In order to keep their food and beverage selections appealing and relevant, I always have to be in the know of the latest trends and emerging patterns in the culinary world. Throughout the year, I’m always on the constant lookout for trends, trying to feel the market on what could possibly be the next big thing—what’s hot and what’s not. This “2019 year in review” and “2020 food trend forecast” may have come much later than I’d hoped, there’s just too many tragic things happening in our world today. I did not want to upload this in January - too many things were going on. But I think Valentine’s Day came at just the perfect and appropriate time for posting this. The atmosphere and overall feeling all around seems much later compared to the year’s gloom and doom start. Here is a list of thoughts I’ve gathered throughout 2019, which will be informing my recipe development and menu planning decisions this 2020: TRENDS THAT ARE GOING STRONG (AND GETTING STRONGER) The popularity of such eating trends is no surprise. These types of diets have been in existence for many years now, but what has caught my attention is the way it is packaged and branded now. One, eating healthy has attracted a greater following and more attention from the media because of the problem of global warming becoming more obvious. Before Al Gore’s first Inconvenient Truth documentary (and in the years after it as well), people didn’t pay much attention to caring for the environment. But now, loving the earth has become trendy as well. Concepts such as zero-waste living, sustainability, urban farming, and more, are becoming increasingly popular. I believe that the rise of these concepts is tied into the increased attention people have been giving to healthy eating practices (no-meat diets, plant-based living, vegetarianism, etc.). Two, thanks to the wonders of Instagram, Pinterest, and people’s desire for pretty packaging, the healthy snacks of today come in more appealing boxes and wrappers than ever before. The branding and design elements of products related to this healthy eating trend capitalize on the fact that people like beautiful and Instagrammable things. 2.) Belonging in a (food) community If cultural changes like addiction to social media and increased eco-anxiety for the earth have both influenced the healthy eating food trend, then I firmly believe that the world’s growing loneliness problem has created a shift in the way people perceive the act of eating itself. We see the prevalence of the problem of loneliness concretely documented in credible statistical reports about the rise of depression cases, suicides, and number of people with anxiety disorders. Even in a world so hyper connected via the internet, people feel lonelier than ever. Observe the spread and success of co-working spaces and businesses—you have WeWork, Acceler8, and more. In the same way, the food world is affected by the loneliness epidemic. What is trendy now are public kitchens, supper clubs, soup groups, and meal delivery services and food-related newsletters that make people feel like they are part of an exclusive community or club. Also, take note of the unprecedented success of the Let’s Eat Pare group on Facebook. It is an active and engaged community that has hundreds of thousands of members—each one is bound to the other, all because of their love for food. 3.) Easy luxury Influencer culture was still very much alive in 2019 and will continue into 2020. However, as more people try to make it into the digital spotlight, more of them become learned in the ways of marketing and communications. People are more aware than ever of what’s real and what’s fake. They know the effort that goes into social media posts, ad campaigns, and commercials. People have a bigger peak into the world of media than the people a couple of decades ago could never have dreamed of. (Now, anyone can get their five seconds of fame!) They also have less patience and mercy in dealing with self-absorbed influencers that have no “cause” or “advocacy.” And so, people gravitate towards influencers whom they deem as sincere and authentic. Today, it is preferable to dazzle people with what seems easy, effortless, and still luxurious.Take the cheese plate, for example. It is ridiculously easy to assemble, but it gives off such a “simply luxurious” or “easy luxury” vibe. We also have the various “bowls” that are popular amongst Instagram and Youtube influencers. Such food bowls follow the cheese plate’s same “easy luxury” vibe. Examples of these bowls are: buddha bowls, poke bowls, acai bowls, and even a bowl of oatmeal with beautifully arranged elements on top of it. And last but not the least, a whole new concept of dining at home and experience will slowly emerge or has already made an opening for caterers and restaurant owners. I’m talking about this Samgyup sa Bahay concept—the first food business that delivers ready to cook ingredients at the comforts of your home. Talk about a new concept in catering service. It’s a more interactive way of enjoying food at home—minus the traffic and lessening the threat of getting the feared Corona virus. I have even tried entertaining guests last Christmas with a Shabu-Shabu/hotpot lunch at home. It’s a whole new kit with the package of food, equipment, and sometimes personnel service within easy reach. 4. Merging Food with Tech
In the past, the first few food delivery apps were pioneered by the culinary world’s bigger players—megacorporations like McDonald’s, Jollibee, Pizza Hut, etc. They would have their own apps customized for their specific brands. This was intimidating, especially for medium sized businesses who wanted to get in on the action as well. But today, SMEs have an equal chance of making it big on these platforms. The barriers of entry have lessened and now technology is more accessible than ever to elevate the businesses of these entrepreneurs. - - - One thing is for sure, this 2020 and the years moving forward, the food world will be greatly affected by the shifts in culture or circumstances. This is a phenomenon that has been happening since the beginning of human history. But the presence of social media and the changes in technology today make this reality even greater and more obvious for the people of this day and age. Cheers to a new year! Have you heard of the word “hygge”? Pronounced as “hoo-gah”, this concept of cozy and intentional living (that the Danes know so very well, thank you to my daughter who always updates me on stuff) has been the face of the self-love and self care movement for some time now. We used to glorify “busy” (“I worked overtime today”) loud and proud! But the younger generation and even the older adults are beginning to shift to a more compassionate and forgiving attitude towards the self. Now, what does this have to do with food? These self-care and self-love movements have changed the food industry. For the better? That’s for you to decide. My goal is to summarize some of the trends I observed in 2018. I believe that these changes have all sprung from the beauty and wellness industry. Let’s see what it has done to our beloved culinary world…. 2018 was a year of self-love. It’s all about pampering yourself, loving yourself, levelling up and glamming up everyday. This is evident in food preparation, food innovation and food presentation. It was also a year of convenience, while also counting in mindfulness. Our market is divided into two. The young millenials (where my daughter belongs) and old millennials against Gen X (cough cough) and the Baby Boomers. Group 1 The young millenials relied on delivery apps, convenience stores, and concierge services. Why? It’s because these are practical. When traffic is bad and time is precious, instead of going to the establishments, they’d want the establishment to go to them. Some would think this is the more pricey alternative. And some would even argue and say that millenials are obsessed with “experiences”. Yes, millennials may love experiencing things, eating out, and travelling, but at the end of the day, you cannot eat your passport or plane ticket to survive, right? These services and convenience stores provide: survival.
Convenience stores are also frequented by these millennials because these stores offer variety. They are almost in every corner. Some have offerings like hot boneless, delicious chicken to different packed meals in different cuisine variants. Or how about those grab and go meals? I’m talking about the wraps, sandwiches, and salads. I was surprised to even see Crispy Pata in one of the outlets of this famous convenience store and even a shabu-shabu bar. It’s crazy - they have everything! Love for the environment is also evident in the zero waste advocacy of the young ones. Abolishing the use of plastic straws, encouraging the use of reusable bags, and bringing of own containers to favourite Quick Service Restaurant (QSRs) or grocery stores has opened awareness and created new habits. By the way, did you know there is also a “zero-waste” ice-cream? The demand for Keto and Paleo friendly food and meals has increased in the younger generation. You can expect that at the early 20’s, they have goals to look good, feel great, and age gracefully. This is also why fortified food and drinks are a major hit. Group 2 Now, let’s talk about my market. It’s all about convenience with a touch of style, class, and “value added” service concepts. Where did we see this? Sous Vide style cooking in menus, in opening a more posh and trendy food court in Podium or in BGC. Desserts or pastries like Queso de bola Macarons , Garam Masala flavoured sourdough/brioche donuts, Milk Chocolate Adobo artisan chocolate bars. Traditional food has levelled up! The industry has become bolder in exploring more possibilities. Cheap cuts may have been used before and were popular, but now the expensive cuts are taking center stage. There’s Wagyu Salpicao and the Angus tapas. What about Kare-Kare using Macadamia nuts? The key is value for money. 2018 was also the year of the Ramen, Banhmi, Samgyeopsal, Milk tea, Potato Corner lab, Turks, cakes in tin can, and elevated Filipino food. So, what can we expect from 2019? A continuation of the pampering convenient food service concepts: The popularity of Filipino, Asian, Eastern (dessert), Filipino ethnic, Continental cuisine; plus artisan and out of the box ideas, especially from the dessert category. 2019 we are ready for you! (ctto)
If there’s one thing I have learned throughout my many years in the industry, it’s that dynamism is the key concept around which everything revolves. Every now and then, chefs, restaurateurs, and foodies always look at food trends for their businesses as a gauge on what to do and what not to do. For the year that was, here’s my own observation. There is no such thing as stability. No stagnation. Comparable to fashion, we may rotate, discard or even revolutionize fading trends. So, in order to remain afloat and avoid drowning in the influx of all these new diets and lifestyle fads, I will place myself in the shoes of a researcher. I may sometimes participate in what I am studying or I may simply observe from afar. 1.) Mindful Eating - The saying that “health is wealth” has never been more true. Today, everyone is concerned about their well-being - in all the senses. Physical, mental, emotional, psychological and even spiritual. We’ve got diet trends like paleo and ketosis. Pop-ups of small salad shops are multiplying faster than I can count them. It’s all about substitution; from all-wheat to gluten-free, refined sugar to stevia or coconut sugar; from low carb to high protein diets to calorie-counting. And the list goes on! Anything and everything that’s about health and wellness will continue to stay. By this I mean, the dominance of the .... 2. ) Diet delivery service and consumer delivery services - Because health span is more important than life span, in 2017, an entire market was opened for this kind of service and it’s here to stay. Price ranges are high but people are willing to invest more on their health. From breakfast, lunch and dinner, you can have a low carb, high calorie combination or a high protein, low carb diet. Whatever the client wants, the client gets. It’s also all about customization. And speaking of customization, it became more in demand for households who have less help or have no time to cook. Made to order dishes for a week has been a trend. As long as it’s homemade, fresh and convenient, it’s here to stay. People are exploring, are wiser and are looking for alternative ways to care for themselves. It’s a given that we have stresses in life, so pampering yourself is one way of eliminating the unnecessary. When going to the grocery used to be a walk in the park, but because of the brutal traffic nowadays, it’s not even worth travelling just to buy a couple of food items in your pantry. Thus, the rise of grocery services has begun. And I believe this is a really smart move again, especially for households who are under-manned. 3.) The rise of a more personal dining experience has also become popular. People are eating less in restos and exploring more private dining or personal cheffing services. Sometimes, the younger generations are even bolder by cooking their own meals. It’s the older generation that still patronizes the local resto industry. Also, it’s those dessert bars, fancy and innovative dishes that entice the young generation. As long as it’s instagrammable, it’s a good selling factor. Finally, Filipino food is here and getting more fierce. Chefs love to reinvent and add more twists to local favorites. It’s a welcome treat to the Filipino market. 2018 is definitely going to be an exciting year. Let’s keep our eyes open for existing or more trends to come. You can tell a lot about a person’s profession by figuring out the kind of space he or she wishes to establish. Artists aspire to have their own studios. Fitness junkies would do push-ups and crunches for days in order to get their ultimate dream gym playground. And we also have entrepreneurs who would stop at nothing until they get their own office HQs. Chefs are no different. We dream of having our own restaurants. Working in someone else’s will never satisfy us. It’s just how our creative and crazy minds work. We crave to create and are possessive over the means on how the creating is done. The journey from farm to food becomes even sweeter if the lease to the building is in our name and everything from the curtains you don’t notice to the table napkin you often abuse on your lap is of our own choosing. But times have changed. We are the same crazy, creative and quirky individuals that make magic with seemingly unrelated ingredients. We are the same ambitious people craving for the status of culinary gods as we try to perfect our craft. However, we are no longer the same people that are just satisfied with a 24/7 breakfast-lunch-and-dinner service. Yes, we are now aspiring for more. Test Kitchens are becoming all the rage nowadays. The nature of such a space lends to its charm and appeal. It’s a place where madness and genius meet to create recipes that just make you want to weep with joy. This space has flexibility, versatility and its own personality. No two test kitchens are alike in the same way that no two restaurants - unless they are franchises - are the same. As a chef and a founder of my own test kitchen for two years now, I can personally attest to the joy that having such a space and service gives to me. In celebration of my two years so far in this fun test kitchen journey, I want to share with you three tips on how you can run your own test kitchen too. TIP 1: Be organized Having your own test kitchen doesn’t mean that you live and breathe hot kitchen air all the time. I, personally, don’t spent all my time in there. There’s a lot of admin stuff that needs to be done too. You’ve got to learn how to organise folders upon folders filled with recipes. You’ve got to learn how to keep track of client information. You’ve got to learn how to keep track of your expenses because trust me, you’ll be buying lots of ingredients, serving platters, and even photoshoot decorations. TIP 2: Do lots of research & apply what you learn Learning doesn’t end, even if you graduate from culinary school as a chef. The culinary and food world is always changing and forever dynamic. What’s on trend today may fade and may be forgotten in old archives of magazines containing “hot and not” lists. I have to do lots of research work through online surfing, buying actual books, and going on trade checks. This is one of the least glamorous parts in owning a test kitchen but doing the research and being able to apply what you learn is an integral part of running the show. TIP 3: Keep clients happy People can make or break your test kitchen. That’s why it is so important to make sure that they are happy with you, your food, and the services that you have promised to give to them. Build a test kitchen that is trust worthy and that people can keep coming back to for cheffing and culinary services. It’s not enough to simply treat people as customers anymore. You’ve got to see them as partners. In that way, your test kitchen will truly flourish and rise. There you go! Those are my 3 tips. In terms of the basic steps one has to take to actually “set-up” a test kitchen, that’s a post reserved for another time. Stay tuned for most blog posts in this series called “Peach & Co. Test Kitchen: Behind the Scenes.” All photos credit to Google Images. When I think of Christmas, I think of reunions and parties. And in this season of celebration, what intrigues me the most is the the way each family prepares their holiday feasts. As this season of gift-giving and cheer comes to a close, I would just like to pay homage to the Top 10 food items bought and that will always be table staples in any Filipino home. Disclaimer: These are my own personal opinions. None of the brands or establishments are sponsoring me for this post. I simply want to recommend this spread of food items that have grown close to my heart. 1.) Best Pancit Malabon - Lola Idang’s There are a number of panciterias in the country but the well-loved Lola Idang’s brand beats them all with its best asset - the generous toppings. Shrimps, squid, chicharron, tinapa flakes, and the usual vegetables come in great servings. Another added bonus is the brand’s flavourful sauce which brings a saltiness to the pancit that balances everything out. 2.) Best Pancit Bihon - Aling Banang’s saying the word “lechon” is enough to make everyone’s mouth drool. What is Aling Banang’s edge? lechon-topped bihon noodles. Like perfection on a plate, a serving of bihon from this steadily multiplying establishment chain is never dry and jam-packed with flavour. 3.) Best Spaghetti - Unimart. Only in the Philippines will you find hotdogs on spaghetti meatsauce. I don’t usually like this combination but there is something about the sauce that just reminds you of home. Every mouthful is a throwback to visits to lola’s house and good times with nanay at the table. 4.) Best BBQ - Maya’s Delicious BBQ Issues with tenderness aside, what makes Maya’s Delicious BBQ a true winner is its caramel flavour. 5.) Best Lechon Manok - Baliwag. Delight your eyes to the sight of the cooked chicken’s juices running down its side or treat your senses to the fragrant smell of a freshly-cooked meal. Baliwag’s Lechon Manok gets its aromatics from the “tanglad” cooked within the chicken itself. And just when you thought that it couldn’t get any better, the sauce - which is made from scratch - is not your typical fast-food quality condiment. This is a winner in my book. 6.) Best Siomai - Sweet Tomato Grill in St. Luke’s Q.C. Countless trips to Chinese restaurants and a few visits to Binondo have come and gone. Can you imagine, in the most unlikely and humblest of places, I have found my go-to comfort food in St. Lukes Quezon City. Sweet Tomato Grill cooks their golf ball-sized siomai (which is made with real meat chunks and shiitake mushrooms) in such a clean and refreshing way that all you’re going to need next before you chow down is a plate of calamansi and some soy sauce. 7.) Best Bibingka - Sweet Tomato Grill in St. Luke’s Q.C. Again, who would’ve thought that my favourite bibingka would be found in the hospital I used to frequently visit? With or without a check-up, I would gladly make my way to Sweet Tomato Grill just for a chance to have a bite of their cake-like bibingka. They cook it in such a way that the outcome is a bibingka of moist and fluffy goodness. 8.) Best Puto - Connecticut Market (One being sold by bilao) Nameless and seemingly ordinary, the stall that sells this puto in Connecticut Market gets their batches straight from my hometown in Lipa. If you want to know which stall I am talking about, just look for the one with the longest line for the puto sold in bilaos. What makes this seller’s treat so delicious is the fact that it is chewy and truly made from real rice. 9.) Best Puto Bumbong - Via Mare Landmark Makati Via Mare’s version of puto bumbong is surprisingly good because of the wonderful marriage between texture (chewiness) and the right toppings (muscovado and butter). 10.) Best Leche Flan - Conti’s I’m not a fan of leche flan but this is the only leche flan that I like because it is light and creamy. It does not have that “egg-y” taste. Leche flan reminds me of Creme Brûlée. Millenials. Chances are you’ve met or are probably friends with one. In my case, I live with one, and she's my daughter. Truth is, they are everywhere. And there’s no denying that in the next few years, they will have all the purchasing power that we currently hold now. We have to be ready for their take over. So, let’s take a closer look at our beloved millennials today. In short, I’d say millennials are dreamers, go-getters, independent thinkers and leaders. They are fierce enough to stare down the word “no” in the face and then they will proceed to figuring out an alternative solution to the problem. Don’t take them for granted. Don’t think of them as simply the “entitled” generation. They will surely surprise you for they are latent fireworks just waiting to burst in a fiery explosion of creativity and passion. Now, I’d like to give my two cents into this whole millennial conversation. And what else can I add other than my culinary expertise? It’s my ability to see patterns and trends. 1.) It's an "instagrammable" kind of world. With those powerful smart phones in their hands, millennials want nothing less than beauty and perfection gracing in their timelines and feeds. They need the best angle (flat lay seems to be the winning one nowadays), the best filter (or the lack of a filter seems to be on trend), and the best caption to tie it all in together. Make no mistake, Instagram is your friend. To capture the millennial heart, you need them to capture a gram-worthy photograph. 2.) “Healthy but convenient” is the name of the game Millennials are always on the go. Rushing from classes or speed-walking to work, usually with a coffee cup or some sandwich (panini?) in hand. We need to start catering more to the lifestyles of these people - the people who will inevitably be leading the next generation, Gen Z, in the world. Millennials want quick and easy meals but are also after ones that are healthy and nutritious. How do we go about achieving both? Well, that’s not their problem. As the current generation in charge of most of the production work, I’d say it’s still our task to create things that our audience and consumers will love. 3.) Gotta be new or it’s nothing We’ve seen the rise in sushi cakes, donuts that are croissants, and even salted egg on everything. Let me tell your right now: there is no food creation that will scare away these millennials. The more novel, the better. Plus points to you and your company if you get their attention for your product being instagrammable. Millennials are daring, folks. And how do you appease daredevils? You jump into the unknown with them, without caring about the landing or the fall. These are my top 3 notes about millennials. Honestly, there’s a chance I could be wrong. Of course, I understand that I haven’t met every millennial in the world but it’s possible to speculate based on observation. And what is my main observation? These folks are going to be the workplace rockstars of the future. Whether that “place” is from home or in the corporate setting, it won’t matter. This generation is ready to centre stage and perform the play of a lifetime.
Sinigang, Lechon, Sisig, Kare-Kare - just to name a few - belong to the list of dishes vying for the title of National dish of the Philippines. So, how does one become a National dish? By definition, a national dish is a culinary dish associated with a country. By this statement alone, there is no denying that Adobo beats the rest. Every household in the Philippines has their own version of Adobo. In my opinion, despite the fact that most people consider Adobo as a dish in itself, I consider it more as a cooking method.
It involves a complex technique, a process where one has to master the art of adding the vinegar (the star of the dish) at the right time and in the right proportion. Don’t even get me started on the right kind of vinegar you need to use. That actually makes or breaks the dish. It is one thing to make an Adobo and another completely different thing to make an Adobo dish that is good. Good means fork tender meat and perfect balance of flavor. Let’s talk about the classic or traditional Adobo. It consists of pork, vinegar, soy sauce, garlic and peppercorns alone. But as I have said earlier, every household in the Philippines has their own version. The addition of laurel leaves, sugar, egg, potatoes, patis and who knows what else are just some of the variations that one develops for their own region. The very reason why I love Filipino food is because of the existence of our Adobo. I admit, simple as it may seem, I found Adobo to be one of the hardest dishes I have ever made. It’s a science of some sort on proper timing and proportion. And due to its simplicity and flexibility, it is a favourite among culinarians and cooks to serve as a base for inspiring more creative dishes. In the end, I think the “Adobo” perfectly captures the Filipino spirit. The Adobo adapts brilliantly, is filled with beautiful complexity, and is the base of creativity. Your opinion may differ from mine but I feel like Filipinos are filled with all those attributes and more. Want a peek into the Filipino heart? Just cook up some Adobo at home and see what I mean. I have been in the food industry for so many years and it’s a rare occasion for me to come across an idea that actually shakes and moves me. I’m talking about the dynamic movement called Menus of Change. This is the brainchild of a collaboration between the Culinary Institute of America and the Harvard T.H. Chan School of Public Health. At its core, this initiative is all for revolutionising our approach towards the relationships of food, health, environment, and our social responsibilities. That is, for me, the most basic explanation I can give about Menus of Change but it’s entirety is something that is even far greater than I can even explain in one blog post. But here’s what I can do: I can join in on the conversation.
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AuthorIm Chef Peach and it's obvious that I love food. In fact, I love food so much that I decided to make it my profession. You know what's ironic, I was a Finance graduate! Archives
January 2021
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