chef boy logro. the best pinoy chef? or overrated?

[donborillo]

YUM....YUM....YUM!!!!

Panis lahat ng iron chef kay Kusina Master Chef Boy Logro!!! ...Name it kahit sila chen kenichi or rosaubro michiba pa yan or Batali or flay.

Bad trip lang mga artista nag guest dun. paranag walang alam. si Isabel oli di mana lang alam kung ano yung pepper mill. Yung ibang artista pa sosyal pa di naman alam kung ano ang demi-glace (brown sauce) and to think these celebrities, I assume eat out sa mga fine dining places (regine V).... But I doubt it kung sila mark herras, jen mercado or isabel oli....kung si jen or isabel pwede pa eh....kaso pepper mill lang di pa alam. Bilib na bilib pa sa automatic salt dispenser.

[ajibe_2009]

YUM....YUM....YUM!!!!

Panis lahat ng iron chef kay Kusina Master Chef Boy Logro!!! ...Name it kahit sila chen kenichi or rosaubro michiba pa yan or Batali or flay.

Bad trip lang mga artista nag guest dun. paranag walang alam. si Isabel oli di mana lang alam kung ano yung pepper mill. Yung ibang artista pa sosyal pa di naman alam kung ano ang demi-glace (brown sauce) and to think these celebrities, I assume eat out sa mga fine dining places (regine V).... But I doubt it kung sila mark herras, jen mercado or isabel oli....kung si jen or isabel pwede pa eh....kaso pepper mill lang di pa alam. Bilib na bilib pa sa automatic salt dispenser.

Of course we know that you are just kidding...

To compare Boy Logro to somebody like the Japanese master Roksaburo Michiba is sacrilege. I doubt if Chef Boy can even beat the least notable of all Iron Chefs, Koumei Nakamura, in an Iron Chef format duel.

IMHO, Chef Boy is really good and have a good heart. He wants to share his knowledge and experience to those who would listen (he runs his own school in Cavite, right?).

But skill-wise, he is not at par at with either Michiba or Batali? Reason being is he doesn't have earned even one Michelin star yet (google it up if you don't know it).

Also, I don't think he is trying to be a copy-cat of Stephen Yan (if he were then most of his jokes would be hilarious) or of Emeril Lagasse (he's not as imaginative and bold enough). I first saw him on TV during the Cooking with the Masters series on Channel Q and the guy then is as what he is now. What you see is what you get. His jokes and antics doesn't necessarily get good laughs everytime and his showmanship repertoire is somewhat limited. But still, he is a capable enough chef whom everyone can learn from, even the non-culinary enthusiast.

Kudos to Chef Boy!! You truly deserve all the success you are enjoying now.

[maragul]

ayaw ko lang kay boy loro salahula, kinakamay lahat!

[ajibe_2009]

ayaw ko lang kay boy loro salahula, kinakamay lahat!

Di mo pa nakikita mag-trabaho si Chef Jaime Oliver friend, yun hinde lang kinakamay ang mga ingredients pag nagluluto.. hinde pa gumagamit ng chopping board and rarely ko sya nakita maghugas ng ingredients bago isalang sa lutuan.

Pero madaming cooking show yung kumag nay un ha and acclaimed chef sa UK..

[franzb69]

Di mo pa nakikita mag-trabaho si Chef Jaime Oliver friend, yun hinde lang kinakamay ang mga ingredients pag nagluluto.. .

any good or half way decent chef likes to handle his food with his bare hands. this is a problem with all these germophobes out there that can't seem to bare in mind the fact that a cook's best tools are his HANDS.

just because people use their hands in the kitchen does not mean they have dirty hands, this is why we have the HACCP (hazard analysis & critical control points) guidelines that we, the people of the culinary industry follow. so long as you wash your hands, wipe your cutting board, clean your knives and follow HACCP guidelines down to the letter, why even think about it? i'm sure chef boy logro should know this as well.

hinde pa gumagamit ng chopping board and rarely ko sya nakita maghugas ng ingredients bago isalang sa lutuan

that's because everything in any proper mise in place (that's preperation in plain lingo) of a meal or a dish has to be cleaned and processed before you cook with it. which is common sense with any kitchen, professional or otherwise. it's was already done beforehand.

[illumina]

Hmm Rob another celebrity chef is from GMA7 again. Parang ang daming celeb chef sa GMA. wala lang.

At least si Rob Pengson, may restaurant, The Goose Station at the Fort. I'd want to try it if I can afford it.

[franzb69]

At least si Rob Pengson, may restaurant, The Goose Station at the Fort. I'd want to try it if I can afford it.

budget for a meal in the goose station is around 2500, not including the wine or drinks that you would pair with your meal. so pocket around 3500 per person at the very least. and of course, a nice hefty tip for the servers, don't forget to tip the chefs!

them servers love to pocket tips. us people in the kitchen almost never see a dime of tips kahit "centralized" ang tips.

only reason Rob Pengson can afford to have a restaurant or anything if at all is because he married into a super rich family. =p

Sunshine is little miss moneybags.

oh and the only reason why Rob Pengson is "selling out" as he so tells us, is for exposure. He needs to get his face out there, to be known by the public. He has his own culinary school which He, his wife and a few other chefs run (Global Academy)..... half the time he says that he regrets selling out but it's a necessary evil to get his school known and promoted.

besides, Goose Station dishes like 24 hour sous vide steak isn't exactly something people would even begin to comprehend or realize how much trouble is put into making a dish like that. Or the quality of the meats that he procures, like the meat from Snake River Farms in the States that feed their animals organically and practically spoil them to death to get the most flavor out of them.

sorry, too much info. lol.

[goat1230]

How about White House Exec Chef Cristeta Comerford? She (along with Bobby Flay) has beaten Mario Batali and Emeril Lagasse in a televised Iron Chef America challenge. Does that make her worthy of being named the best Pinoy Chef?

I like comerford as much as flay..
though I like morimoto best..


parang OA naman ni Chep Boy, pero inpernes may matututunan talagang techniques sa kanya. tingin ko lang hindi sya uubra sa iron chef, but I don't know, yun lang yung nakikita ko sa kanya e.

sigurado naman na marami pang magagaling na Pinoy chefs around the world, ang tanong na lang e kung sino ang pumapayag maging host ng cooking shows lalo na sa GMA

[ka_deniz]

guys, you should put things in perspective.

what you see in tv is for a particular audience. in this case, mga jejemon. it is not a reflection of the person's skill.

considering na si boy logro naging executive chef ng sultan of oman, naging the first and only filipino executive chef of a five star hotel, is still the highest paid filipino chef, and has his own culinary school, just like the rest of them, at hindi pa nakatapos ng highschool sa lagay na yan, says something about his ability, skill and experience.

nga pala, natikman nyo na ba luto nya?

he may or may not be the best filipino chef, (personally i think there is no such thing) pero batang may laban to!!!

[franzb69]

considering na si boy logro naging executive chef ng sultan of oman, naging the first and only filipino executive chef of a five star hotel, is still the highest paid filipino chef, and has his own culinary school, just like the rest of them, at hindi pa nakatapos ng highschool sa lagay na yan, says something about his ability, skill and experience.

agreed. they're just marketing him to the mass audience and not us.

[etxetera]

Chef Logro is the most popular chef now thanks to GMA. He has his own list of achievements but skillswise di siya ganun kabigatin pa.

Rob Pengson - overrated IMO nothing to brag about sa recipes niya parang Sandi Daza or Rosebud na pinasosyal lang.

[BeerhandBop]

"any good or half way decent chef likes to handle his food with his bare hands. this is a problem with all these germophobes out there that can't seem to bare in mind the fact that a cook's best tools are his HANDS.

just because people use their hands in the kitchen does not mean they have dirty hands, this is why we have the HACCP (hazard analysis & critical control points) guidelines that we, the people of the culinary industry follow. so long as you wash your hands, wipe your cutting board, clean your knives and follow HACCP guidelines down to the letter, why even think about it? i'm sure chef boy logro should know this as well."


yep, it's a rule of thumb. the more expensive the restaurant is, the more the food has been proded by the chef's bare hands. sushi for example, should be handled with barehands. kaya wala masyadong female sushi chefs is because their hands are not warm enough compared to males.

[peXie]

budget for a meal in the goose station is around 2500, not including the wine or drinks that you would pair with your meal. so pocket around 3500 per person at the very least. and of course, a nice hefty tip for the servers, don't forget to tip the chefs!

them servers love to pocket tips. us people in the kitchen almost never see a dime of tips kahit "centralized" ang tips.

only reason Rob Pengson can afford to have a restaurant or anything if at all is because he married into a super rich family. =p

Sunshine is little miss moneybags.

oh and the only reason why Rob Pengson is "selling out" as he so tells us, is for exposure. He needs to get his face out there, to be known by the public. He has his own culinary school which He, his wife and a few other chefs run (Global Academy)..... half the time he says that he regrets selling out but it's a necessary evil to get his school known and promoted.

besides, Goose Station dishes like 24 hour sous vide steak isn't exactly something people would even begin to comprehend or realize how much trouble is put into making a dish like that. Or the quality of the meats that he procures, like the meat from Snake River Farms in the States that feed their animals organically and practically spoil them to death to get the most flavor out of them.

sorry, too much info. lol.

OFF Topic: seems like you know the INS and OUT of this restaurant. Rubbing elbow ba kayo ni Chef Rob knowing at alam mo yung gustong mangyari sa Global, his resto and himself?

[franzb69]

kaya wala masyadong female sushi chefs is because their hands are not warm enough compared to males.

actually it's the other way around. women's hands are too warm. fish needs cold hands. the warmer the hand, the faster it'll decompose. cold fish, cold hands better quality sushi.

reason being women during their period turn to run "hotter" their core temperature raises up while it's "that time of the month" for them. also women are warmer talaga.

warm hands are needed in bread making. which is something i possess. and i love making bread.

OFF Topic: seems like you know the INS and OUT of this restaurant. Rubbing elbow ba kayo ni Chef Rob knowing at alam mo yung gustong mangyari sa Global, his resto and himself?

1. about Chef Rob marrying into a super rich family is a fact. He may have married Sunshine purely for love, but it still doesn't hurt the fact that she is really rich.

2. about Chef Rob's selling out, yes he told that to me himself, during an OJT interview i applied for in my culinary school days.

3. if you like your food, and you like to cook, you take the time to get to know your ingredients, where they come from, how they're raised and killed. it's all about food for me.

4. OT na tayo. si Chef Boy Logro ang topic naten.

[illumina]

^ Wala lang, but on the other side of the coin, the Japanese also believe that only women are able to cook wagyu beef properly. Only women daw have the delicate touch to cook the meat.

[CCConfusion]

Of course we know that you are just kidding...

To compare Boy Logro to somebody like the Japanese master Roksaburo Michiba is sacrilege. I doubt if Chef Boy can even beat the least notable of all Iron Chefs, Koumei Nakamura, in an Iron Chef format duel.

IMHO, Chef Boy is really good and have a good heart. He wants to share his knowledge and experience to those who would listen (he runs his own school in Cavite, right?).

But skill-wise, he is not at par at with either Michiba or Batali? Reason being is he doesn't have earned even one Michelin star yet (google it up if you don't know it).

Also, I don't think he is trying to be a copy-cat of Stephen Yan (if he were then most of his jokes would be hilarious) or of Emeril Lagasse (he's not as imaginative and bold enough). I first saw him on TV during the Cooking with the Masters series on Channel Q and the guy then is as what he is now. What you see is what you get. His jokes and antics doesn't necessarily get good laughs everytime and his showmanship repertoire is somewhat limited. But still, he is a capable enough chef whom everyone can learn from, even the non-culinary enthusiast.

Kudos to Chef Boy!! You truly deserve all the success you are enjoying now.

Likewise. Kinopya nya un BAM BAM BAM ng salt ni Emeril pero I still think he's a good cook. Un nga lang *** syang Michelin Star. I honestly think na if in case sumali sya sa Hell's Kitchen or Master Chef, may chance na di sya pumasok sa final kc talagang beterano si Gordon Ramsay sa lahat ng aspect ng pagkain.

Still I respect him as a well known Filipino cook as I respect Nora Daza, Claude Tayag, Reggie Aspiras and others....

PS: And I think ang arte si Rosebud magluto, kakairita

[jssica_wabbit]

^ I would have to agree with you about that Rosebud chef.

On topic. Chef Boy Lagro worked his way up to where he is right now. I personally think he is a humble chef that started from the bottom. The reason why we are talking about him right now is because he perhaps earned this exchanges of comments of whether he is really good or not. However, I have to disagree with the claim that he is the best Filipino chef. I'd have to agree with ka deniz when he said there is no such thing. Its rather awkward to compare him with other chefs since they all have different styles in cooking.

Regarding his show and what CCConfusion said about him replicating Emeril's Bam Bam Bam, I think Chef Boy may not have come up with his own signature moves in the kitchen just yet. I personally didn't like it anyway. But admittedly, I sometimes do enjoy his cooking show seeing how raw he is in doing that despite of his bisayan accent. Felt proud a bit since I am bisaya myself.

[TheFool]

Chef Tonyboy Escalante for me is still the best.

[purpleheadd07]

eh kasi naman target audience nila is the masa, yung walang cable tv kaya di nila kilala yang ibang ping ping ping na iyan.

pero di din naman matatawaran ang credentials niya, he has a school and is living off really well. may lumalaking farm pa iyan na may sariling coop in davao. and high school grad lang siya. sino pa bang iba jan na both the masses and the rich people could identify with?

[mystical1832]

why hate chef boy logro marami naman ang natututo sa kanya :I