By Christine Nunag Coffee is hotter than ever. It is now the most popular beverage next to water, with demand projected to keep rising in the next coming years. In a single weekend, Manila's busiest malls, according to Philippine Coffee Board Co-Chairman Nicholas Matti, sell about 120,000 cups of coffee. Sadly, much of the coffee is imported from other countries such as Vietnam. Despite President Gloria Macapagal-Arroyo's 2002 directive to revive the local coffee industry, certain truths remain—we don't have enough coffee, and we don't have enough people growing it. How then do we get the farmers back to the field? Is the P3 billion supply shortfall enough to make them return? Which production formula or processing system works best for us? Will we be able to create a new generation of farmers? To address these all-important issues, Specialized Trade Marketing, Inc. (STRAM) in cooperation with the Department of Agriculture organized Philippine Coffee: A Perfect Brew, the national coffee forum and trade fair. On May 24, 2007, farmers, coffee traders, and industry members from the Cordillera highlands, the lowlands of Luzon, Visayas and Mindanao convened at the Philippine Trade Training Center in an effort to move the ailing industry forward. What's in it for us? Encouraging the farmer to go back to the coffee field is a tough feat. A vast majority of our farmers suffered great losses from the infamous price drop of the late 1990s. Vietnam, which used to produce a mere 10,000 metric tons of coffee in the 80s, shot to the top with a whopping one million metric tons in 1999. That, together with massive production in Brazil, caused price levels to plummet from US$3500/MT FOB to a mere US$400/MT FOB between 1997-2002. On top of rising competition brought about by free trade, the lifting of import quotas, the entry of competitively priced and high-quality coffee from veteran players such as Colombia, and the arrival of Indonesia in the market, the Philippine farmer has to deal with local factors affecting production. These are higher production costs, peace and order situation, loss of lands to industrialization, and extreme weather changes. To all these, Matti adds his personal observation: “Our farmers are old, the coffee trees older. We have lost a whole generation of farmers to more glamorous careers such as call centers.” But as far as industry movers are concerned, hope in getting our farmers back to the fields is not lost. Read the full article in the November-December issue of F&B World Magazine
December 2007 Archives
By Eva Gubat Photo by Mary Rose Peña Trotting the globe is not always possible, what with our busy schedules. But with Capricciosa, you can enjoy the best of Italian cuisine while seated in comfortable and familiar surroundings. Capricciosa may hail from Japan, but it clearly embodies the best of Southern Italian flavors. Founder Masaaki Honda made use of his years as chef at the Italian Pavilion Cafe to set up Capricciosa in Shibuya, Tokyo in 1977. From there, Capricciosa began its global journey of expansion...and the rest is history. At present, there are about 150 Capricciosa branches located in Japan, Guam, Saipan, Taiwan, Hawaii, and now the Philippines. Capricciosa opened its doors to the Filipino public in October 2006 at Greenbelt 3 in Makati City. Since then, the genuine Italian cuisine it offers has made Capricciosa a crowd-pleaser, with customers ranging from Japanese expats, business groups, and families to intimate dates. Upon entering its doors, you are warmly greeted by a smiling staff exclaiming, “Buon Giorno!” At one side is the open kitchen where diners see how every dish is made with the freshest ingredients and executed with the utmost skill. All the dishes, such as lasagnas and pizzas, are made entirely from scratch. Beside the kitchen counter is the dessert display housing heavenly sweets, along with the bar area where wines like Beringer Red Zinfandel and Luigi Leonardo Sangiovese can be found. The huge dining area seats 100 people, while the patio (a smoking area) welcomes 40 to 60 guests. Capricciosa—Italian for spontaneity—makes sure that guests enjoy a comfortable and relaxing dining experience, without pretense. The place is about having fun, discarding a stressful day, and laughing off your worries. The menu gives you a glimpse of the Italian life—spirited, generous, and vibrant. Pastas, pizzas and the other dishes all come in hefty servings, to show that dining Italian-style is all about sharing and being together. A regular-sized dish serves one to two persons, while a large order serves three to four people. And what an order! First on our A-list is Smoked Salmon Spring Rolls presented on a bed of lettuce and bell peppers accompanied by Caesar dressing, mozzarella cheese and vegetable strips. The rolls hide a delightful, creamy salmon filling, while the crispy wrapper adds a lively touch. The Fried Calamari Salad boasts huge squid rings that are so crunchy to the bite. A Capricciosa bestseller, Spaghetti Calamari and Onion in Squid Ink Sauce is definitely for the adventurous. The dish oozes with black squid ink sauce so intense that you're given a plastic bib to protect your clothing. With its spicy yet sweet flavors, this is a dish worthy of your dark-stained smile. Penne in Hot Spicy Tomato Sauce is a simple yet satisfying dish of rich tomato sauce tossed with perfectly al dente pasta. Another notable dish is Seafood Linguine with a creamy, buttery sauce accompanied by generous servings of mussels and prawns. Making this writer's day is a Capricciosa's Chicken Cacciatore where fried chicken pieces are enrobed in tomato sauce and topped with parsley and cheese. Red bell peppers and roasted potatoes add tangy richness to the dish. What better way to dine Italian than to go all out Italian with Quattro Formaggi, a traditional, thin-crusted pizza with four cheese flavors: cream cheese, mozzarella, blue cheese and parmesan. You can also add salmon toppings for an additional cost. For dessert, try a big slice of Capricciosa's Pumpkin Pie, probably the only place in town that serves a pumpkin-based dessert still unfamiliar to most Pinoys. It consists of a tasty pie crust and rich not-to-sweet pumpkin filling with generous amounts of whipped cream on top. A bestseller especially during Halloween and Thanksgiving, it has nonetheless won a following all year round. Tested by time and different locales around the world, Capricciosa continues to give care and love in preparing hearty Italian fare. My advice? Dine at Capricciosa and have a fantastico experience. Buon Appetito!
Ingredients: 280 g Certified Angus Beef Ribeye (trimmed) onions olive oil salt and black pepper red bell peppers (big) Procedure: 1. Get the grill started and heat for 20-30 minutes until about 400°F (204°C). 2. Season the meat well on both sides. Place the steak on the grill on one side until grill marks appear. Turn 180°F to achieve cross hatch marks. Flip the steak and repeat the procedure. Grill for about 4 minutes or until desired doneness is achieved. Let the meat rest for about 5 minutes to allow the natural juice of the steak to settle. 3. Drizzle the onion with some olive oil then season it with salt and black pepper. Cook in the oven until brown and soft. 4. Grill the bell peppers then skin and remove the seeds. Season with salt and pepper and drizzle with olive oil. Bake at 160°C.
By Corinna Arcellana Nuqui Of all the sweets, chocolate attracts some of the most ardent devotees. The different subsets of people who love chocolate are charted, courted and drawn in, catered to by a whole range of purveyors. There is always a place for every thing and a season, and the holiday rush perenially has bakers and sweet-makers tripping on both sugar and the desire to please. A quick survey of what's available in the local market yields diverse forms, but these days, entire stores and kiosks centered around the very idea of chocolate multiplying faster than one can say, "serotonin rush." Single Origin Chocolate Single origin chocolate has become a popular buzzword among chocolatiers looking to distinguish their products from the rest. Single origin chocolate uses cacao beans sourced from only one particular region. Just like wine, chocolate can carry the distinct flavor characteristics of the place of origin of its cacao. Thus, it is said that single-origin chocolate boasts flavors more distinctive and pronounced than the regular variety, which is usually a blend from multiple sources. At a recent four-day chocolate buffet at the Lobby Lounge of the Edsa Shangri-La Hotel, Chef Simon Badertscher of Felchlin demonstrated the art of preparing truffles for degustation from single origin chocolate, notably the Maracaibo Classificado. For those who enjoy high cocoa liquor percentages, three single-origin chocolates are now available at the Edsa Shangri-La Pastry Shop in understated packaging: Maracaibo Classificado at 65% cocoa liquor, Hacienda Elvesia Dominicaine at 74% cocoa liquor, and Cru Sauvage Bolivia at 68% cocoa liquor, all using Felchlin chocolate. When tasting these items, one should start with lower percentage Maracaibo, move to the Bolivia which was conched 60 hours, then to the Elvesia Dominicaine which was conched 72 hours. Conching is a slow mixing and processing through fine roller-like machinery to yield a smooth chocolate without harshness. Each particular chocolate had a distinctive profile. The Elvesia had flowery currant notes, the Maracaibo had orange blossom notes with a raisin finish, and the wild Bolivia had intriguing prune and vanilla notes. Aficionados would be pleased to note that the portioned bars are available at very reasonable prices compared to prices abroad for the same products. Read the full article in the November-December issue of Baking Press, incorporated into the November-December issue of F&B World Magazine
P assionate R esourceful I nnovative D ynamic E thical It takes a lot of good and reliable personalities to make all HIP titles a very strong brand with a good following. It's about talking to our readers in a clear voice and making them feel that we have indeed met their needs and wants. It's about being proud of what we've got: talent, skills, experience, drive, the works.Yes, it takes a lot of PRIDE, and we've got tons of that. Are you interested in charting a career with a talented and dynamic group of young individuals? Bookmark this page for updates in job openings. You can also send your resume and portfolio to info at hip dot ph. CURRENT OPENINGS as of November 2007 FOR IMMEDIATE HIRING Interested applicants may email their resumes to hrd_at_hip.ph or bring their resumé, two (2) 2x2 photos, Transcript of Records, and any valid I.D. to our office at Unit 330, Mile Long Building, Amorsolo corner Javier Streets, Makati City, from Monday to Friday, 9:00 am to 12:00 pm Tel. Nos.: 759-2284, 759-2024, 840-0196, 813-6848 Interactive Manager Qualifications: - A graduate of a 4-year communications course (or related degree) from UP, UST, Ateneo, La Salle or UA&P. - Between 23 to 32 years old. - Equipped with exceptional communication skills in both written and spoken English and Filipino. - Organized, resourceful and creative. - Willing to work overtime - Preferably with experience in digital content production and distribution. Web Administrator Assistant/Encoder Qualifications: - Knowledgeable in HTML - Knowledgeable in PHP (programming language) - Knowledgeable in Linux-based systems (server-side programming) - Must be able to install and update online PHP programs such as Wordpress (blog software) and PHPBB (forum software) - First-hand experience in creating websites is a plus (personal page or otherwise) - Basic Adobe Photoshop skills Graphic Artists Qualifications: - College graduate of a computer and/or designing course. Preferably with publication layout background. - Exceptional designing skils - Organized, resourceful, creative - Willing to work overtime and thrives under pressure. Marketing Assistant Qualifications: - College Graduate, Major in Marketing, Advertising, or Mass Communication. - Knowledge on marketing concepts. - Proficiency in basic computer operations (Word, Excel, Powerpoint) - Knowledge of basic design software applications an advantage. (Photoshop, InDesign) - Excellent communication, presentation, writing, interpersonal, analytical, planning, and organization skills. Account Executives Qualifications: - At least College Level, preferably with background in Marketing, Sales or any Business course. - Highly motivated, a team player, with good communication, negotiation and presentation skills, thrives under pressure and can work with minimal supervision. - Applicants must be willing to work in Makati City and do field work. - Preferably has at least 1 year experience in Corporate Sales/Advertising/Publication. Circulation Manager Qualifications: - College Graduate, Major in Management, Economics or Marketing. - Preferably with at least five (5) years experience in Circulation with three (3) years managerial experience. - Knowledge in product, price, distribution and promotion strategies. - Proficiency in basic computer operations (Word, Excel, Powerpoint). - Excellent communication, presentation, writing, interpersonal, analytical, planning, and organization skills.
By Marilen Fontanilla A menu is defined as a sheet of paper or cardboard on which the names of all dishes available for ordering at a dining establishment is written. Older bills of fare (escriteau) of French towns circa 1600s are a far cry from our current versions, since these earlier menus laid out only the amount spent for the food to be served at certain feasts. Individual menus, as we know them, came to be around the 1900s during the Restoration in France when eating houses posted on cards the dishes they provided. Since then, menus have undergone much transformation, moving from handwritten chalkboard entries, to plain black-and-white text on paper or board, to colorful artistic renditions by noted artists. Today, studies are being done to find out how a menu's design may affect ordering. In his book Mindless Eating: Why We Eat More Than We Think, Cornell University professor Brian Wansink of Cornell's Food & Brand Lab delved into how menu wordings can trigger an ordering response from diners. Using geographic indicators (“European style” green beans), sensory descriptors (juicy or plump), traditional adjectives (old-fashioned) and brand labels (Oreo or Butterfinger) increase the probability of dishes being ordered. There may indeed be an art and science to menu design that can influence diners to order a certain way. F&B World takes a look at three examples of menu designs that manage to be both innovative and classic, with the clear objective of enticing diners to order their most delicious offerings. Read the full article in the November-December issue of F&B World Magazine
By Rommel Gerodias Photo by Shaira Luna Cross-contamination is the transfer of harmful microorganisms, such as viruses and bacteria, from one surface to food. Cross-contamination may occur in several ways: 1) from food to food; 2) from utensil/equipment to food; and 3) from people to food. How does this happen? When raw foods come into contact with ready-to-eat foods, pathogens are transferred to make the latter potentially hazardous. Chopping boards and knives, when used on raw foods that require higher cooking temperature, and then later on used on raw foods that require lower cooking temperatures, without washing, rinsing and sanitizing them, are classic examples of cross-contamination. People can also be a source of food contamination, especially when they fail to wash their hands after using the toilet, after handling raw foods, and even when they wipe their hands on their aprons! How then do we prevent cross-contamination? Follow these easy-to-remember tips to put a stop to cross-contamination in the kitchen: Purchasing and Receiving – Separate raw meat from other foods in the receiving area. Require your suppliers to place these foods in plastic bags to prevent their juices from dripping onto other foods. It is best to avoid ready-to-eat foods being delivered at the same time as raw foods. Storing – Place raw meat in containers to prevent their juices from dripping onto other foods. Juices contain harmful bacteria if they are present on the meat. Store ready-to-eat foods away from raw foods. If you only have one chiller, put foods that require higher cooking temperature on the bottom shelf, while ready-to-eat foods must be stored on the top shelves. Thawing – Completely thaw meat before cooking so it cooks evenly. Ensue juices do not drip onto other foods during thawing in the chiller. Holding and serving food – Even food servers, guests, and condiments may be responsible for cross-contamination. To avoid this, make sure to do the following:
On buffet tables and self-service areas, make sure that guests return with fresh plates.
If possible, provide your guests with a handwashing station
Watch out for children playing with condiments and dipping their hands into buffet foods.
Separate raw foods such as sushi and Mongolian barbecue ingredients from cooked or ready-to-eat foods.
Serving utensils must be kept in food with the handle sticking out of the food. Utensils may also be kept in an ice water bath, cold running water bath, or water that is maintained at 57 degrees Celsius or higher.
Use ice scoops with handles or tongs to place ice in glasses.
Cross-contamination is definitely one of the major causes of food borne illnesses. It is always best to prevent it from happening in our food facilities. Take care!
Published in the November-December 2007 issue of F&B World Magazine.