The Culture Behind The Dishes

We all know that the  French started the modern culinary trends that we have right now... As a lot of Chefs would say; "We Owe These to the French"!!! I guess what captivates the interest of the food lovers around the world on them, is the level of sophistication that they put on every plate..

But let's not forget the roots of all these fancy cooking.. "The Home Kitchen" most of the people I meet would ask me "Who is your favorite Chef ????" Some of us would say Gordon Ramsay, Jamie Oliver, Nigella Lawson, Devagi Sanmugam,..... and more... But did we ever tried their food?? Or is it just the hype that the media has created, have made them our favorite Chefs???

Well I was quite privileged to have tried food made by some famous chefs. They are all awesome in their own way! It has to be! Beco'z their reputation is at stake in every dish that they prepare. But personally,
I enjoy food prepared in the home, for they are the most simple yet, the most delicious dishes you would ever have. And in the streets, (god I miss manila!) for they give me a sense of adventure in every bite.

Going back to Home cooking, I have to be honest! "I love house kitchens" I have worked in the busiest industrial kitchens, to top fine dining restaurants. But I have never felt this sense of joy and peace of mind while cooking, in any other kitchens than in a house hold. Maybe this is one of the reasons why I always take a part-time job as a private chef. In home cooking, I always got to be extremely creative with no pressures, I set the boundaries!


But let's all accept it! We chefs have to prove our skills and talents in the out side market in order for us to be recognized.. The only sad part is, most of us don't really care about the culture behind the recipe, that gives identity to dishes we prepare nowadays.

While working for a company who caters traditional Gulf-Arabic food, gives me the chance to look back again to the smallest bits of culture influencing their recipes. Like why does the dish 'Saluna Badawi' was called that way, and why this feast food is consisted of these such simplest ingredients. Why on earth do they roast the 'Arabic Qouzi' that way.

It is really enlightening when you discover the history behind these dishes! Whether it is true or just a tell tale, it all counts! For it gives out the identity and culture behind these dishes that we enjoy. It also gives us some hints of the past, a taste of our ancestors life style, and it may also show the colorful traditions the have passed on to us these days..

GOING BACK TO MY ROOTS

I can still remember my first dish... It was a PORK MENUDO!!! Sorry if I can't provide the pictures... It was a long long time... That was like 15 years ago, when my family celebrated our annual town fiesta (25th of July), and have they put me in charge of cooking one classic dish.

I was guided by my Mom and Grandma, to go through every procedure of  cooking the special Menudo, that has been an all time favorite of the whole clan.. Nervous and clueless of whats happening in our home kitchen,,, I patiently followed every method by heart... I guess my parents saw a great amount of interest on cooking in me, at a very young age... I hope you'll believe me when I say that I really didn't dream to be a Chef someday... But somehow my parents was not surpised when i turned out to be the Head Chef  I am today..

That time, I only cook for fun! A good way to spend some quality time with my very busy and work-a-holic mother... I grew up in a food loving family, where in at dinner time, everyone have to be present.. Even on the simpliest dish made for us by my mom or granny, it was always a feast..

That was my best influence in cooking!! It is still vivid on my toughts, how did I learned to marinade, how to sautee, how to blend flavors and how to create a very delicious dish at a very young age... "You have to give it all your heart and attention, to produce a great dish" my granny always tells me...

As a professional Chef for more than 8 years, I always carry that same old guidelines that have brought me to a very good stand in my career... Give it your best!!!! Give it your heart!! And no matter how simple your recipe is, IT will be Very SPECIAL!!! The legacy of my grand parent on me....

To everyone: Happy cooking!!!

And Indulge on "The Joy of making Good Food"....

SALAD RECIPE (LIGHT SALADS)

ORIENTAL SALAD
Romain lettuce 1bunch meduim sized (cut in random sizes)
Cucumber 2-3 pcs. (medium diced)
Tomato 2-3 pcs. ( medium diced)
White/ Yellow Onions 1pcs. medium sized ( medium diced)


Vinaigrette dressing:
1/4 cup natural vinegar
1/2 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. white pepper powder
1/2 tsp. crushed garlic


ARUGULA SALAD WITH FRESH MOZZARELLA
Rockette leaves 100 grms.
Pommegranete seeds 60 grms.
Cherry tomato 80 grms.
Roasted pine nuts. 50 grms.
Fresh buffalo mozzarella Cheese 80 grms. (cut into 1/2inch cubes)

Honey lemon dressing:
1/4 cup. lemon juice
1/4 cup. honey
1/2 cup. olive oil
1 tsp. salt
1 tsp. sugar


GREEK SALAD
Romain lettuce 1bunch meduim sized (cut in random sizes)
Cucumber 2-3 pcs. (medium diced)
Tomato 2-3 pcs. ( medium diced)
White/ Yellow Onions 1pcs. medium sized ( medium diced)
Colored capsicum 80 grms ( medium diced)
Green olives 60 grms
Kalamata (greek black olives) 60 grms.
Goats cheese or Greek feta cheese 50 grms.

Greek dressing:
1 tbsp. chopped dill weeds
1/2 tsp. dried oregano
1/4 cup natural vinegar
1/2 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. white pepper powder
1/2 tsp. crushed garlic

The cook's skills, talent and passion...

Hi!,


I'm gonna make a commentary about being a cook/chef.. This is just based on my own impression about people who makes food..


I have worked in several kitchens, worked with several cooks and chefs, tried food from several households.. From fine dinning, banqueting, industrial catering, home cooking, to street food.. I have tried them all!! I'm a fan of food in different forms and flavours..


My dream is to experience the food around the world.. but whats behind every bite??
What I have observed on most of the cooks that I've seen preparing their dish, is some of them are just sheer talent, some are just skilled, and some has both..


Talented cooks are the people who uses their instincts, they are the ones who doesn't have proper standards in preparations but yet, they produce good food. They rely on their creativity and senses in cooking. You will see most of them in your friend's house, their mom, dad, brother, or sister... These kind of persons can turn into good chefs, given a chance to get a proper trainings. Most likely they have good passion on food..


Skilled cooks... these cooks are trained to cook in various dicipline. They cut in standard ways, cook up to standards, prep and garnish up to the standards. In short, they are living cook books! hahaha!!
The best part that I like about skilled cooks is they are easy to manage. Tell them and they'll do the job just fine..
But you might find some of them who already worked in the kitchen for long years but doesn't grow.. I think whats missing in them is the urge to learn new things, explore and create something different.. They've got the skills already, so they end up being contented on what they do..

But it doesn't have to stop there... Cooking methods evolves all the time! Food culture Changes as Fashion Changes! So there are always a lot of new things to discover and it'll never stop!!!

Always be at the top of your game!! Explore new horizons!!

Back to basics

Hi all!!!


Today, let's go deep into the roots of making good food! Believe me! you don't have to be a trained chef to produce a great gastronomic treat.. All you need is good sense of creativity and the most important: "THE BASICS OF COOKING" Making good food is not rocket science, hence that a simple oriental salad is just made up of lettuce, tomato, cucumber, and onion, dressed with lemon juice and olive oil.. That simple!!


I always get a common reaction when i say I'm a Chef; "Wow you must be so good in cooking!!" Well, to be a good chef i have to be really good in cooking, but it does'nt mean that you can't do wonders in the kitchen..
The basic sturcture of being a good cook are simply consited of the following:


1. Must have a good PALATE. ( you need this to taste your food ).
2.Passion in food.
3.Creativity.
4.Exposure to flavours.
5.Know the basics. (the most important)


For me, every food creation counts.. Some times you will find great cooking talents hidden in the household kitchens. I honestly adore home cooking!!! To think off, in this kind of cooking, is where this industry all started.. Wellingtons in England, Osso Buccos in Italy, Coq Au Vins in France didn't started in huge fancy restaurants!!! They started in the kitchens of very talented house wifes who we (chefs) gets the inspirations on our creations...


Let's start on the easy part of cooking! The one that doesn't require perfect temperatures, cooking time, precision cuting, and complicated cooking methods. Learn the basics of SALADS! Salad comes in different forms and compositions. But they all comes to the basics no matter how simple or fancy the salad is.. So here are the guides to make a good salad...




There are very basic cooking methods that are easy to follow!! Let's start making "SALADS"!!
*use only the finest of ingredients as possible because most salads are prepared with raw things.
*greens are best served when the dressing is added at the time of service.
*leaves will stay crisp when washed in ice cold water.
*a good dressing must have atleast 3 basic elements:(acidic liquids,seasoning and oil).
*the flavour of your salad will varry on the kind of materials that you have selected.


*KINDS OF SALADS*
Light salad (consisted of greens and light vegetables).
Protien salad (made from cooked meats, cooked seafood or pulses).
Heavy salads (mostly made from cooked starches, dressed with some creamy dressing).
Main course salad (a combination of greens, protiens and starches that is complimenting each ingredients).
Sweet salad ( it may come as heavy or light, but it is always fruity).


I will post some interesting recipies of salads on my next postings!! see you then!!!

welcome to my world!!

everybody loves food in millions of ways... but does everybody knows how did a piece of meat becomes an element of luxury? how did a selection of vegetables make you experience the essence of a certain place in the world? probably not all of you would bother to ask these questions.. most of us will just lavish on the experience in every mouthfull of the dish we ordered...

but it doesn't hurt to know whats behind all the taste and textures right?? somehow, you will always find some pretty interesting facts like; how it's done, where it originated, how did the recipie was formed, why is dish named like that etc..etc.. surprisingly, there are alot of things to discus and learn about the culture behind every plates, pots and pans around the world... 

to all of you!! welcome to the world of cooking!!
"welcome to my world"

and it all began...

Kitchen is the place where I spend most of my time everyday! In line with this, I am surrounded by lots and lots of friends...pots, pans, knives, oven, and plates just to name a few (big smile). Anyway, some of you already knows what I'm trying to say here. Those people who does the same as I do and those who adores cooking!

In this page, I would like to invite food lovers! Each and everyone EATS, but NOT everybody COOKS! Join me to explore on what's behind some of the famous dish in the world.. Learn the history, the culture, the tradition, and the experience that the culinary world has to offer....

I've been working as a professional Chef for over 7 years now and since technology keeps evolving, I thought I could use the web to take advantage of so I can share my insights on cooking. For some people, they thought that the kind of dish they are eating is too complicated to prepare until they find out how it's done..

I will be sharing recipies, cooking tips, views & opinions in this page.. I encourage everyone to contribute your knowledge about food no matter how simple or complicated it is....