tag:blogs.inquirer.net,2010-01-07:/fbworld//26 2010-01-07T12:17:06Z Movable Type 5.01 tag:blogs.inquirer.net,2008:/fbworld//26.8054 2008-09-17T09:37:33Z 2010-01-07T12:17:06Z

INDULGE in this classic Philippine dessert and its unrivaled combination of crunchy meringue and rich buttercream. Just about any time of the day is the right time for a saccharin pick-me-up. Well, I admit it’s not the kind of diet...

INDULGE in this classic Philippine dessert and its unrivaled combination of crunchy meringue and rich buttercream. Just about any time of the day is the right time for a saccharin pick-me-up. Well, I admit it’s not the kind of diet I would recommend. I put the blame on my mother who would reward me with deliciously snowy white, crispy meringue clouds when I did a good deed as a child or would use them to bribe me in return for small favors. I’ve been conditioned to believe that sweets are just rewards for every little obstacle we hurdle in life. We deserve it! Cashew Sans Rival Meringue: Ingredients: 7 each egg whites ¾ teaspoon cream of tartar 1 cup sugar 1 cup cashew, coarsely chopped Procedure: Preheat oven to 250°F. Beat together egg whites, cream of tartar, and sugar until stiff but not dry. Fold in nuts. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper. Bake in the preheated oven for one hour or until golden. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully remove the parchment paper. Completely cool on wire racks. Buttercream: Ingredients: ¾ cup sugar ½ cup water 9 each egg yolks ¾ cup butter ¾ cup margarine ½ teaspoon vanilla extract 1 ¼ cups cashew for decoration Procedure: Boil together sugar and water until threadlike at 220°F. Beat egg yolks at speed 6 until thick and fluffy. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a stream. Beat until cold. In another bowl, beat the butter compound until light. Add egg yolk mixture then vanilla. Beat until creamy. Use this to fill the meringue layers. Decorate top and sides with more buttercream. Sprinkle with cashew nuts all over. Freeze.]]> tag:blogs.inquirer.net,2008:/fbworld//26.8053 2008-08-22T09:35:16Z 2010-01-07T12:17:06Z

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The die was cast. Last October 11, the industry’s most excellent in service and true Filipino hospitality were announced at the prestigious Mabuhay Awards’ annual formal ceremony held at the Philippine International Convention Center. All 46 nominees, from the country’s...

Mabuhay Awards’ annual formal ceremony held at the Philippine International Convention Center. All 46 nominees, from the country’s top hotels, were judged by eminent personalities from the hospitality industry and the media based on the nominees’ job performance, work attitude, involvement in extracurricular activities, and personality. The Mabuhay Awards was founded and is organized by the Association of Human Resource Managers in the Hospitality Industry (AHRM). Out of 46 candidates, four emerged victorious in their respective categories. The winners were Ma. Victoria Silverio of Intercontinental Manila for the Managerial Category, Ranulfo Saycon of Sofitel Philippine Plaza for the Supervisory Category, Abelardo Cabusora of Vivere Hotel for the Rank and File-Heart of the House Category, and Augusto Moral, Jr. of Sofitel Philippine Plaza for the Rank and File-Front of the House Category. F&B World reconnects with the winners to learn more about their memorable Mabuhay experience and life beyond the awards. Read more in the Jan-Feb 08 issue, out on stands now.]]> tag:blogs.inquirer.net,2008:/fbworld//26.8050 2008-01-07T04:32:12Z 2010-01-07T12:17:06Z

ROME, Italy – The year 2007 saw the United Nations World Food Programme - the world's frontline hunger agency - battling against the effects of climate change, soaring food prices, and the needs of millions of hungry people across the...

United Nations World Food Programme - the world's frontline hunger agency - battling against the effects of climate change, soaring food prices, and the needs of millions of hungry people across the world. Thankfully, the growing problem of global hunger has inspired new, creative efforts to galvanize more support to feed a hungry planet. The internet, with its immense power and reach, combined with social networking, chalked up many successes. Freerice.com : 11.5 billion grains of rice donated to WFP -- enough to feed more than half a million people for a day -- since this vocabulary-based game (http://www.freerice.com) became an overnight success just three months ago; 500,000 to 1 million people have been playing on-line at any one time, including 500 registered groups on Facebook. Chez Pim : US$90,300 raised (more than 9,000 raffle tickets sold) through a leading international food blogger's seasonal fundraiser, "Menu for Hope" (http://www.chezpim.com). Through sales of on-line tickets that give purchasers a chance to win a variety of donated "foodie" items, a unique connection was made between people with a fascination for fine food, dining and gastronomic delights, and the lives of impoverished farmers in Lesotho who stand to benefit from the funds raised. Food-Force.com : 6 million copies now in circulation of the world's first and most popular humanitarian video game (http://www.food-force.com) designed for kids to understand more about hunger, an increasingly invisible and distant concept in the developed world. Hungerbytes! 140,000 viewings of a provocative video designed to inspire students, would-be filmmakers and others unleash their creativity through a unique, international competition to produce the best, short video about 'byting' global hunger on YouTube ( www.youtube.com/hungerbytes) Walk the World : In its fifth year, over half a million people participated in "Fight Hunger: Walk the World" -- a global walk in all 24 time zones which raised US$1.5 million, supported by WFP's corporate partners, TNT and Unilever. Rugby World Cup : Billions of rugby fans learned more about hunger through the "Tackle Hunger" campaign which was launched during the Rugby World Cup in France. WFP is the humanitarian partner of the International Rugby Board. "World Hunger Relief Week" : Through its customers in 35,000 restaurants inmore than 110 countries and territories YUM! Brands raised awareness of hunger and mobilised over US$10 million to feed hungry people during its October campaign. "Child Vitality" : Unilever's marketing campaign in the Netherlands, Pakistan and Indonesia raised almost US$200,000 to support school children, while spreading the word about global hunger. Top Chefs for Home Cooks ("Topkoks voor thuiskoks") : The current number one bestseller in the Netherlands, this recipe book brings together 52 famous international chefs to help WFP feed thousands of school children in Malawi through book proceeds ($10 per book); one of many initiatives launched by WFP corporate partner TNT. The above initiatives helped strengthen efforts to get ahead of the hunger curve, but much more needs to be done: Hunger's toll: 25,000 people a day die from hunger-related causes – one child every five seconds. WFP: Will feed some 80 million people this year, in 80 countries -- more than 80 percent of those assisted are women and children. Almost 80 percent of the food WFP purchases with cash donations is bought in developing countries, benefiting local farmers. In 2007, WFP received over $2.6 billion in contributions, mainly from donor governments. Low overhead: Out of every dollar donated, 93 US cents directly supports WFP field operations.]]> tag:blogs.inquirer.net,2008:/fbworld//26.8048 2008-01-04T11:24:34Z 2010-01-07T12:17:06Z

By Chinkai Rosario Chef Nobuyuki Matsuhisa, sushi master and owner of Nobu Restaurant in New York, once talked about his fondness for kitchen cutlery. “Knives are extremely important utensils to me—they are like extra fingers or extensions of your...

By Chinkai Rosario Chef Nobuyuki Matsuhisa, sushi master and owner of Nobu Restaurant in New York, once talked about his fondness for kitchen cutlery. “Knives are extremely important utensils to me—they are like extra fingers or extensions of your arms. Use them correctly and put your mind and heart into them. In my opinion, a mentality of treating your knives well develops a positive attitude towards your work that then reflects in the way you treat your customers.” This statement definitely supports the way Chef Dick Franco, a faculty member at the De La Salle University – College of St. Benilde (DLSU-CSB) School of Hotel, Restaurant and Institution Management, explains why the mighty knife is such a kitchen essential. He says, “You can't go to war without a gun, and in the same way you can't go to your kitchen without a knife. I would rather not have tongs or a spoon, as long as I have my knife, I can cook and I'm safe.” Choosing a Knife Make the right choice by choosing a knife that feels comfortable on your hand—that's typical advice heard from chefs. When testing the quality of the knife, softly tap the tip of the knife on a stainless table. You would know the knife is made with fine quality material when it produces a higher pitch. Knives are either stamped or forged. Stamped knives are cut from a piece of of sheet metal, as they have been for centuries. Forged knives generally are of superb quality and are easily distinguishable by their heavy blade and pronounced heel. Plenty of knife manufacturers trace their roots back to the 18th century. Several tried-and-tested names include J.A. Henckels, Wusthof, and Sabatier from Europe, MAC and Dexter Russell from the United States, or Global and Kershaw Shun from Japan. The name brand, however, is not the only thing: no brand can perform well without the master orchestrating at the helm. Knife Styles and Materials Blade materials are usually made of stainless steel, high-carbon stainless steel, laminated titanium, ceramic, or plastic. Chef Franco remains loyal to stainless steel. “As long as it's sturdy, it's good. Stainless steel doesn't rust and doesn't corrode. It's easy to disinfect, it's not porous, and it doesn't easily break,” he says. Knife handles come in four different types—wood, plastic, composite, and stainless steel. Although each type has its own share of pros and cons, the composite handle is considered the best choice by many chefs because of its good grip, durability, and unsophisticated maintenance. On the other hand, the wooden handle is the least favored since its porous material can attract more organisms, making it most likely to crack. These days, as more professional kitchens attempt to bag halal certification, color-coded rivets—those metal pins used to join the scales to the tang to form the knife handle—have entered the picture. “Colored rivets have corresponding color-coded chopping boards to avoid cross-contamination,” explains Chef Franco. So if you see orange-colored rivets on a knife, coupled with an orange chopping board, it simply means that this knife and board are used for poultry. Take note that when yellow boards are unavailable, orange ones stand as their subsitute. Sharpening your knife Knife sharpeners come in many different forms. Manual knife sharpeners are often considered more efficient than sharpening steels. Electric knife sharpeners are ideal for sharpening frequently used knives and are generally easy to use but do not offer the same control level as manual knife sharpeners. Sharpening stones are either round or rectangular and are usually one-half-inch thick. Whetstone and the carborundum stone are the two most popular sharpening stones. Traditional sharpeners that come in rectangular blocks have varied smoothness. Chef Franco has the dual rectangular stone—dual because both sides can sharpen a knife in different ways. One side has a smoothness of 1,000 and the other of 240. The lower the number, the more the stone feels rough and grainy. “I don't use the grainy part because it's more damaging,” he confesses, “When using sharpening stones, soak the sharpener in plain water for five minutes,” recommends Chef Franco. “Your knife will contour to you; whatever you do with it will depend on you.” Traditional sharpeners may require more effort but allow the user to be more in control. The best way to sharpen steels is to place your knife against the tip of the steel in a 20-degree angle. The knife blade is drawn in an arcing motion across the grinding surface to eliminate impurities. Run the knife against the steel honer “to maintain the integrity of the blade,” says Chef Franco. “To eliminate wrong angles in sharpening, let the knife hit the roller,” he adds. The true test of a well-sharpened knife is by way of a tomato. If, after you lightly run the blade across the tomato skin, the knife leaves a mark, it is considered sharp enough. Cleaning and storing To avoid the buildup of germs on the knife, wash off any residue by cleaning it with soap and water. Chef Franco suggests leaving knives with wooden handles out to dry before storing them in the drawer or the knife block. For copper-made knives, Chef Franco recommends to wipe a small amount of cooking oil onto the blade after washing and cover it with cling wrap to reduce oxidation. As with any cooking tool, store your knife set in a well-sanitized dry place, free of debris, and disinfect your knives once in a while with alcohol or chlorine so that, according to Chef Franco, your knives won't smell.]]> tag:blogs.inquirer.net,2007:/fbworld//26.8046 2007-12-11T08:21:04Z 2010-01-07T12:17:06Z

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...

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]]> tag:blogs.inquirer.net,2007:/fbworld//26.8043 2007-12-05T06:16:06Z 2010-01-07T12:17:06Z

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...

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!]]> tag:blogs.inquirer.net,2007:/fbworld//26.8041 2007-12-05T05:22:24Z 2010-01-07T12:17:06Z

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...

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.]]> tag:blogs.inquirer.net,2007:/fbworld//26.8037 2007-12-05T04:04:49Z 2010-01-07T12:17:05Z

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...

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]]> tag:blogs.inquirer.net,2007:/fbworld//26.8036 2007-12-04T10:07:24Z 2010-01-07T12:17:05Z

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...

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.]]> tag:blogs.inquirer.net,2007:/fbworld//26.8035 2007-12-04T05:18:35Z 2010-01-07T12:17:05Z

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...

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]]> tag:blogs.inquirer.net,2007:/fbworld//26.8032 2007-12-03T03:38:01Z 2010-01-07T12:17:05Z

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...

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.]]> tag:blogs.inquirer.net,2007:/fbworld//26.8030 2007-11-23T07:05:04Z 2010-01-07T12:17:05Z

In seach of budget steaks for P400 or less By Jason Drilon Photo by Christian Regis Admittedly, when it comes to steak, nothing beats a good, thick cut of wagyu or angus-grade beef. But savoring premium meats means you...

In seach of budget steaks for P400 or less By Jason Drilon Photo by Christian Regis Admittedly, when it comes to steak, nothing beats a good, thick cut of wagyu or angus-grade beef. But savoring premium meats means you have to pay through the nose. And if you are a semi-frugal foodie like me, shelling out upwards of P2,000 for a steak dinner simply cannot be a regular thing. So where does one go for a decently priced beef fix? There are plenty to choose from within the metro. Some budget steak joints like House of Minis and Sizzling Plate have been around for years, while recent players like Steak MD and Hot Rocks are attracting a new generation of carnivores-on-a-budget. They offer classic cuts from T-bone to ribeye at a more affordable P99 to P400. What goes into a budget steak then? For one thing, all the beef is sourced locally, mostly from Batangas. And we all know what Batangas-grade beef can be like: sinewy and tough like leather. In spite of these limitations, quite a few restaurants actually manage to serve relatively tender and tasty steak dishes. Prep methods vary per restaurant, but some common characteristics arise: Cuts, for example, are quite thin. Paula Escobar, owner of Borromeo Steakhouse in Quezon City, says some restaurants slice as much as six (maybe more) pieces of steak from a kilo of local ribeye. That gives you an average of 167 grams per steak--and that's not much steak to begin with. To further tenderize the beef, it is pounded thin and marinated in spices (most likely some sugar, vinegar or calamansi and a bit of soy sauce, though some places like Steak MD use dry rubs to flavor their meat) for several days. Some season the meat only upon order. Also the use of homemade gravy is prevalent. Escobar says that Filipinos are more attuned to concentrated flavor and saltiness, citing adobo as example. Several restaurants practically drown their offerings in gravy, leaving the meat more of a texture rather than the main focus of the meal. And almost always, the steaks are well done. This can be attributed to their thinness, but a dining companion explained that in general, Filipinos seem to prefer food "cooked to the bone." This is presumably to get rid of any food-borne pathogens that may have attached themselves in storage and preparation of the dish. Escobar comments that she rarely has customers who order steak that is rare to medium. Each restaurant has its own style on sidings. Some serve complete meals with fixings and a soft drink. With Filipinos, rice is a constant, while other places add mashed potatoes and boiled vegetables into the mix. But the main focus here is the meat. For some, it's enough to see a large steak on a plate, though 1/4 inch thin. Others insist on larger, thicker cuts. Also, each steak joint has its own "house favorite" steak, usually a toss-up between a T-bone or a ribeye, as with Everything at Steak in San Juan. Borromeo Steakhouse's bestseller is the Jumbo Steak, a 330-gram striploin, which at P315 provides good value and is most definitely a meal in itself. Ultimately, though, it's up to the diner to choose the best piece of meat to suit his or her appetite. There is no set demographic to the budget carnivore. The only constant is that the diner is most probably in search of a hearty meal. And in making the rounds of some restaurants, you see a good mix of students, businessmen, families and even the SUV-with-hagad types. Steak does not discriminate. Escobar confesses that her restaurant has a huge show biz following, as ABS-CBN is only a street away. A few things to remember when going to these restaurants: with the budget price comes budget ambiance. These restaurants are rarely air-conditioned and most likely are concrete and formica boxes fitted out with cheap tables, monobloc chairs and requisite flimsy cutlery. After all, that's what steak on the cheap is all about: meat without the trimmings. Tender tips: Borromeo Steakhouse's Paula Escobar gives a few tips on getting and preparing meat at home or for your business: 1) Find a good meat supplier. You can get great, tender local cuts of meat IF you know where to look. According to Escobar, supermarket meat is quite expensive , so you must be willing to ferret out a supplier -- even if it means going to the local markets. 2) To save costs, buy steak in bulk (most likely in 1-kilo slabs) and have it trimmed down to size. 3) Before freezing, wrap each steak in plastic wrap so the individual steaks don't stick to each other. Nothing spoils prep more than trying to pry steaks that are glued together. 4) Grilled steak is always the best, and not only because of those visually appealing grill marks. Pan-frying should be reserved for dishes like salpicao. Published in the November-December 2007 issue of F&B World Magazine]]> tag:blogs.inquirer.net,2007:/fbworld//26.8028 2007-11-21T03:23:27Z 2010-01-07T12:17:05Z

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...

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!]]> tag:blogs.inquirer.net,2007:/fbworld//26.8027 2007-11-14T09:22:00Z 2010-01-07T12:17:05Z

By Marilen Fontanilla "Can we offer you something to drink?" For most food and beverage outlets, savvy servers distract customers from looking at the menu with this line. By offering up a bevy of special drinks that they have...

By Marilen Fontanilla "Can we offer you something to drink?" For most food and beverage outlets, savvy servers distract customers from looking at the menu with this line. By offering up a bevy of special drinks that they have to push, servers find that most customers will either go with the push or more discreetly say “Later,” affording them the chance to peruse the beverage list at leisure. It is at this point that a well-crafted beverage menu can best highlight the outlet's liquid offerings. F&B World goes behind the bar to let our readers take a peek at the other side of food and beverage operations -- see how beverage menu offerings interplay with inventory management and cost considerations. Pouring over the menu The sensible rule of thumb for any outlet's drink list is, if you have it on hand in your bar, offer it to your customers in your beverage menu. How do you decide what drinks to offer? How much variety should you have for each kind? For a restaurant, this is already quite a task – imagine the question multiplied four times in a hotel with a multitude of outlets. Marc Cerqueda,  Food and Beverage Director for  Hotel Intercontinental Manila, gives us a close view of this rather painstaking process. " Ordinarily, offering one beverage menu would be acceptable for one food outlet. However, for a hotel this is not the case. At our hotel, it is the F&B Director together with the particular Outlet Manager who decides what beverages will best suit each outlet. In bigger hotels, which have either an Assistant F&B Director or even a Beverage Manager (those with at least 6 F&B outlets), this would be the key person directly involved with this task." In the case of Hotel Intercontinental, this means considering the outlet's theme and target market to see what drinks will best fit that crowd. In Prince Albert Rotisserie's case, this includes a substantial wine list that is heavy on the French influence (Champagnes are a given) to represent the major French regions from Bordeaux, Burgundy, Alsace, Cote du Rhone and Southwest France, aside from cognacs, and aperitifs. Gambrinus, Intercon's newest outlet – a lobby lounge that also doubles as the hotel bar – on the other hand, offers drinks from cocktails and beers, which are stress-busters, Cerqueda notes. Wines are mostly from the New World regions of the United States, Australia and South America. The Jeepney Coffee Shop will offer beverages from juices, coffee, tea and a limited selection of wines by the glass, although as Cerqueda adds, coffee, juice and tea sales are technically counted as part of the food sales, and not beverage sales since these are food purchases. The only beverage menu with no constraints on it would be the room service menu, staying true to the aforementioned rule of offering everything in the bar from coffee, tea, and especially wines. "We intentionally offer wines, including Champagnes, since we have discovered that guests may be in a celebratory mood. Even the most expensive wines are included, since you do not lose anything by mentioning it. It is part of the hotel inventory." The only exclusion in room service would be mixed drinks – sorry folks, cocktails are not served in the hotel room. That is the purpose of the mini bar, since guests can serve themselves. For room service menus, simplicity is key in the beverage offerings – nothing too complicated. Even menu design has some different schools of thought – or in this case, hotels of thought, as Cerqueda gamely explains the new menu designs for room service used by various hotels. There is what he calls the "School of Mandarin", which recently came out with a menu in magazine format, complete with glossy paper, bright colors and photos. The advantage to this is that it appeals to guests who do not want to be surprised when placing an order from the room – it removes that element of uncertainty while playing on the impulse buying need inherent in guests. There is also the "School of Simplicity", as embodied by hotels such as the Peninsula, Four Seasons and Ritz Carlton, with their elegant feel and predominant black and white colors. These menus embody the standards of the hotel in their design and content. Intercon, on the other hand, has recently introduced a new brand standard, with their room service menu and drink list included in the directory services compendium. Combining a little of both menu styles, the menu can be changed as needed to meet the demands of the guests. A new introduction to room service beverage menus in Intercon was born out of Cerqueda's innate passion for wines. Each room has a separate wine list complete with wine descriptions for those not so familiar with them. Cerqueda’s canny move has resulted in more wine sales for guest rooms than in the Prince Albert outlet. Whether opting for a picturesque menu or a simpler style, beverage descriptions are quite important in any form, as seen in this case. The price is right Deciding on the selling price for beverage items is another task that falls under the purview of the F&B Director. Again, it is the specific outlet which influences the price factor. In hotels, the highest mark-up would be for room service menu items. Next to that, Gambrinus for Intercon has a high mark-up, slightly below that of room service. According the Cerqueda, one of the deciding factors here is the low cost percentage the outlet presents for the hotel, giving the hotel one of its main sources for beverage revenue. Even with the happy hour "buy one take one" promo, the final effect with guests staying longer and ordering more results in a win-win situation for everyone concerned. Going, going, gone! The variety of beverage items and how to sell it to guests can be quite a daunting task to tackle. Prince Albert has a wine list of 50 French wines – a number that Cerqueda jokes is actually quite small compared to other hotels. However, his concern is moving the beverage inventory on a regular basis, and not getting stuck with an excess of stagnant bottles. Hence, he has each outlet use different selling techniques to push their stock. Gambrinus and Jeepney Coffee Shop can sell wines by the glass, but Prince Albert only sells by the bottle – to prevent too many opened bottles as a result. This forestalls a decrease in quality for the wines if they are not sold or consumed within the appropriate time. He also advises against special monthly drink offers. Although this approach generates interest and sales for that particular drink, it works against the other beverage offerings. "All the drinks should be the drink of the month – not just one." Even the term "house wines" is something Cerqueda prefers not to use, as this can connote a wine of lesser quality. "We sell wine by saying these are the wines we offer by the glass." For those in the process of creating a beverage menu, Cerqueda points out the importance of finding the right balance between alcoholic and non-alcoholic offerings, while staying within the confines of the restaurant's theme. It also helps to have a signature drink that can be the anchor for the beverage menu and a selling point for the outlet. Drink to the future The past two years have been marked by a tremendous increase of local interest in wines. Cerqueda notes that it is a timely combination of widespread general appreciation and the appearance of more wine suppliers with more affordable prices. A recent trend he noted has been the increase in sales of vodka, which he attributes to the South Beach Diet/Atkins craze, both of which allow only vodka as part of the diet. For the future, he sees more healthy choices being availed of by consumers, particularly the organic trend now sweeping Europe. The secret to selling more beverages is in knowing what beverages to offer your guests, selling it to your guests at the right price in a well-crafted beverage list that reflects your establishment. Sante!]]>