F&B World Magazine honors the Chefs of the Year
What better way to commemorate 2007 than by paying tribute to the Philippine culinary team who recently won gold at the Hong Kong Food International Cooking Classic earlier this year. A topnotch team of Filipino chefs dominated this international competition by winning Gold in the Cold Buffet category, and winning the “Best of the Best” trophy. To inspire our future chefs, F&B World Magazine honors this winning culinary team on the cover of its latest issue, now available in newsstands around the country for only P125. To further inspire its readers, F&B World debuts its annual “honor roll” to pay tribute to industry personalities who have created a real impact in their fields—businessman George Yang of McDonald’s, restaurateur Larry J. Cruz of Café Adriatico fame, and Chef Norbert Gandler of ISCAHM. F&B World always sets its sights on the latest industry trends and, these days, it’s obvious that steaks and steakhouses have become quite popular. The latest issue visits several of them—from budget-friendly Borromeo Steakhouse to upscale Highlands Steakhouse—and learns something new about super premium Wagyu and Angus beef as well. A few more foodservice themes run through this latest issue—the importance of HR training, lessons in restaurant management from the partners of Duo Steakhouse, a look at menu designs, and a primer on chef’s knives. Industry events are also plentiful and F&B World makes sure to cover most of them, like this year’s National Coffee Forum, the Tuna Festival in General Santos City, the hospitality industry’s Mabuhay Awards, as well as a myriad of culinary competitions around the country. Every issue of F&B World is packed with information. Regular features on customer service, food safety, back-of-house operations and marketing can be read over and over. Be sure to use the magazine's F&B Sourcebook, a directory of established suppliers of foodservice ingredients and equipment. Then, read about new food products, book reviews, and the latest industry events happening around town. Sweet tooths can check out Baking Press, a stand-alone magazine inserted inside F&B World. Baking Press is the country’s first and only publication dedicated to baking and pastry professionals and aficionados. Every end of the year, Baking Press dedicates its issue to chocolate. This year, learn about interesting chocolate products, whether it’s imported single origin chocolate or local tsokolate. Chef Ernie Babaran provides a step-by-step demonstration of his fabulous Warm Chocolate Truffle Cake that oozes with a dark chocolate ganache inside. Also, Heny Sison shares a recipe for Chocolate Mousse, courtesy of Makati Shangri-La’s pastry chef, that is literally out of this world!
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