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Why Beverages Are Hot in 2015
With the summer season in full swing, perhaps it is time to roll out some cool drink ideas that can be the key towards building a stronger beverage program. In recent years, we have seen beverages...
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Ripe with Possibilities
“From a botanical point of view, the Philippines is a very rich country.” Chef Juan Carlos de Terry revealed during the recent Madrid Fusión Manila (MFM), as he extolled about the abundant produce our...
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The QSR Code
What are differentiating factors that can propel quick service restaurants towards guaranteed success? A recent webinar sponsored by QSR Magazine tackled some enlightening and encouraging facts about...
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Spain Back at Top of World’s 50 Best; El Celler de Can Roca is No. 1
Congratulations to El Celler de Can Roca as it resumes its position as No. 1 Restaurant in the World in the list of World’s 50 Best Restaurants. El Celler de Can Roca, a restaurant in Girona,...
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Taking Chocolate to the Next Level
“It’s not about luxury, but about standards and quality.” Alyssa Jade McDonald-Bärtl This straightforward statement came from Alyssa Jade McDonald-Bärtl, the woman behind BLYSSchocolate.com. Her role...
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Youth With a Future
I got introduced to this program because THE Alain Ducasse came to the Philippines just to support it. Last year, a fundraiser was held at the Alain Ducasse Institute of Enderun Colleges where, aside...
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The Secret to A Creamier Cheese Pimiento Spread
Cheese pimiento sandwiches for merienda throw me back to childhood. There’d be a big bottle of store bought cheese spread in the refrigerator we’d take out for merienda and have with toasted pan de...
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Digital Footprints
First published on June 20, Saturday “We have technology, finally, that for the first time in human history allows people to really maintain rich connections with much larger numbers of people.”...
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Tech in Foodservice: Boon or Bane?
Technology is a rapidly evolving trend. According to Irvine’s article, “In a restaurant, guests want free access to a WiFi hot spot to connect to social media, check emails, and surf the web right...
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Cacao Nib Brownies
I usually see people make brownies with nuts, but I don’t always enjoy them. I find them missing that extra chocolate umph. Some people will add chocolate chips to their brownies, but the texture...
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Tech in Foodservice: Take 2
Consider this a postscript to my previous article on Tech in Foodservice: Boon or Bane?. Just as I closed the article, I came across this informative feature from QSR magazine Tech Takeaways: What to...
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Savour The World
Before anything else, let me apologize for the rather lengthy absence from my column. Rest assured, I did not forget my readers, but was gathering more news and stories that I could share with all of...
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Hungry For Health
In a world that is seeing a rise in health concerns, a breed of visionary food entrepreneurs make their stand to make our food choices matter. “Tell me what you eat and I will tell you who you are.”...
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RESTAURANT ALERT: CHEF ARIEL MANUEL TAKES OVER POBLACION WITH BISTRO MANUEL
Remember Lolo Dad’s? Once upon a time THE fine dining restaurant of Manila? Chef Ariel Manuel went MIA after Lolo Dad’s at 6750 and the original Lolo Dad’s on Quirino closed. He dabbled in an Asian...
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Ripe with Possibilities
“From a botanical point of view, the Philippines is a very rich country.” Chef Juan Carlos de Terry revealed during the recent Madrid Fusión Manila (MFM), as he extolled about the abundant produce our...
View ArticleClik here to view.
The QSR Code
What are differentiating factors that can propel quick service restaurants towards guaranteed success? A recent webinar sponsored by QSR Magazine tackled some enlightening and encouraging facts about...
View ArticleClik here to view.
Spain Back at Top of World’s 50 Best; El Celler de Can Roca is No. 1
Congratulations to El Celler de Can Roca as it resumes its position as No. 1 Restaurant in the World in the list of World’s 50 Best Restaurants. El Celler de Can Roca, a restaurant in Girona,...
View ArticleClik here to view.
Taking Chocolate to the Next Level
“It’s not about luxury, but about standards and quality.” Alyssa Jade McDonald-Bärtl This straightforward statement came from Alyssa Jade McDonald-Bärtl, the woman behind BLYSSchocolate.com. Her role...
View ArticleClik here to view.
Youth With a Future
I got introduced to this program because THE Alain Ducasse came to the Philippines just to support it. Last year, a fundraiser was held at the Alain Ducasse Institute of Enderun Colleges where, aside...
View ArticleClik here to view.
The Secret to A Creamier Cheese Pimiento Spread
Cheese pimiento sandwiches for merienda throw me back to childhood. There’d be a big bottle of store bought cheese spread in the refrigerator we’d take out for merienda and have with toasted pan de...
View Article