Sinong celebrity chefs sa pilipinas ang sa tingin nyo hindi magaling magluto?

bagongbagongnewmember

Iba iba ang nakikita nating chefs sa TV.

Merong chefs na natuto through culinary schools, meron din chefs na through experience naman like Boy logro.

Ang napansin ko lang sa mga natuto sa school ay masyado silang mahilig mag experiment ng ibat ibang ingredients, kumbaga sa boxing masyado silang reckless, tapon ng ingredients dito tapon ng ingredients dun, medyo weird ang combinations at matching ng mga sangkap.

Yung mga chefs naman na natuto through experience parang sila yung mga hindi masyadong familiar sa mga ingredients which is understandable naman knowing na itong mga chefs na ito ay walang formal education sa culinary school and most of them ay nagstart lang as stewards or cooks at hindi mga sosyal. Ang mga luto nila simple lang pero tried and tested, yung mga galing naman sa culinary school although mahilig sila mag experiment ay sila yung mga madalas maka tsamba at makaimbento ng bagong lutuin.

Anyway sinong mga celebrity pinoy chefs ang sa tingin nyong hindi magaling magluto?

Para sakin si Bruce Lim. Opinyon lang no hard feelings po.

crocopie

Si Bruce Lim?

Sa tingin ko marunong naman siyang magluto. Yun nga lang mga restaurants niya hindi nagtatagal. Why is that ka_deniz?

buzzkill

bagongbagongnewmember wrote: »

Iba iba ang nakikita nating chefs sa TV.

Merong chefs na natuto through culinary schools, meron din chefs na through experience naman like Boy logro.

Ang napansin ko lang sa mga natuto sa school ay masyado silang mahilig mag experiment ng ibat ibang ingredients, kumbaga sa boxing masyado silang reckless, tapon ng ingredients dito tapon ng ingredients dun, medyo weird ang combinations at matching ng mga sangkap.

Yung mga chefs naman na natuto through experience parang sila yung mga hindi masyadong familiar sa mga ingredients which is understandable naman knowing na itong mga chefs na ito ay walang formal education sa culinary school and most of them ay nagstart lang as stewards or cooks at hindi mga sosyal. Ang mga luto nila simple lang pero tried and tested, yung mga galing naman sa culinary school although mahilig sila mag experiment ay sila yung mga madalas maka tsamba at makaimbento ng bagong lutuin.

Anyway sinong mga celebrity pinoy chefs ang sa tingin nyong hindi magaling magluto?

Para sakin si Bruce Lim. Opinyon lang no hard feelings po.

a chef shouldn't be afraid to experiment with new ingredients, new flavor combinations and new techniques.

that being said factor din siguro yung financial considerations sa pagiging experimental. yung mga chef na me formal training sila yung more often than not mapera. most of my chef-instructors at schools are trained abroad pa at talagang galing sa may kayang pamilya.

yung mga old school chefs naman-the ones who worked their way up from dishwashers-buss boys etc hanggang maging chef de cuisine or ec understandable naman na while working they way up the ranks, gathering experience and knowledge in the process me budget constraints talaga yan since hindi naman ganun kalaki ang sweldo ng ordinaryong kusinero. unless willing ang employer mo na ishoulder yung training mo abroad like chef jessie sinsioco.

okay to answer your question...

si kalel chan hindi magaling magluto.

commoner

Laudico Guevarra.

buzzkill

commoner wrote: »

Laudico Guevarra.

oohh i have heard stories about him.

ka_deniz

commoner wrote: »

Laudico Guevarra.

Mismo.

This kid fails to understand basic concepts of filipino cuisine. For one, pinoy cuisine is not haute, it's communal. Second, viands are accompaniments, the rice is the star. And the sawsawan is integral to the experience. We allow the diner the freedom to adjust the flavor without altering the flavor base. A certain freedom is given to the pinoy diner.

With regards to bruce lim, i haven't tried any of his restaurants so i wouldn't know. Also, we have a different market setup. Mmukhang kung ang basis ng market study mo, us or european emarket, magsasara talaga establishment mo sa pilipinas. Econimists worldwide admit na anomalous ang philippine market behavior. Baka kaya siya nagsasara dahil sa management, hindi sa quality ng food.

crocopie

I respectfully disagree, at least the second point. I think it is the other way around. In fiestas, the lechon is the star. In a typical inuman, we think of beer and sisig. On birthdays, pancit. On Christmas, well, it varies. But no, the rice is definitely not the star.

In India particularly Hyderabad, Pakistan, and Iran, the rice is definitely the star. It is the famous Dum Biryani. Take a look at Madhur Jaffreys episode on Pakistani cuisine:

https://www.youtube.com/watch?v=rzsPKOvDgS0

But you are spot on with the sawsawan. This is treated similarly to the chutneys and raitas served alongside the main curry or biryani. But this is to control the heat or enhance the sourness of the main dish. I just had Palak Paneer at Heckle & Jeckle at Jupiter street. And they served Indian pickles alongside my order. They taste horrible but for some reason, they work well with the curry.

I have eaten the buffet version of Guevarras. Okay lang. I am not typically a sawsaw person. I eat what is served to me. And I am a helpless sucker for his cheesy grilled vegetables. Yun lang.

ka_deniz

There, you misinterpret. You are judging meals based on events, and the pinoys celebratory nature and not on the behavioral patterns during mealtimes.

Take lechon for example, and we are not tackling lechon culture yet. I lechon is the centerpiec, true, but why? Lechon shows grandeur, bountiful harvest and a welcoming celebration that offers the best to the guests. But wil one pig be enough for 100 guests? And what accompanies lechon? In cebu and pangasinan, it's rice cooked in weaved coconut leaves. In bulacan and pampanga, its rice cooked in banana leaves. In all other provinces, everyone knows you hqve to serve lechon with the most aromatic rice available, freshly cooked and cooked properly, to be enjoyed. Have you tried eating freshly cooked lechon, skin crisp, candy like, popping, warm and crumbling with every bite, with cold, malata, wet, bahaw? Maenjoy mo kaya yun? Have you tried eating half a kilo of lechon with half a cup of rice? Di ka ba maumay dun? But a slice of lechon skin, and a cut of lechon meat, you can make last to finish a bandehado of denorado.

Look at what you enjoy most. Di ba pwede mo nga i-ulam yung saging o mangga at asin sa kanin? Makakatagal ka ba ng isang buwan ng walang kanin?

Pansinin mo na lang sa tapsi, ang pinakamalakas bumenta yung ang luto malakas sa kaniN at yung masarap gumawa ng sinangag. bakit pinaka sikat pa rin chinese restaurants, which usually serve very good fried rice, example northpark, chowking, etc. and we love the flavor of rice. We dont want the rice's flqvor to be overwhelmed by spices, kaya hindi mabemta ang biryani. st look at our eating habits and food idioms ang slang. Masarap sa kanin, marami ka pang bigas na kakainin, kapag puno na ang salop, hindi ako nabubusog kapag walang kanin, etc. These shows our affinity and hidden attitudes towards rice.

Kahit na ang sisig, mas masarap yan sa kanin. Kahit sinong manginginom yan, kahit gaano ka alcoholic yan, subukan mong mag ahin ng kanin sa kalagitnaan mg inuman kapag masarap yung sisig, ano gagawin? Magkakanin yan. Kaya nga kaaway ang kanin sa inuman.

And no, the pakistanis ang indians treat the spice as the star. The food is the medium by which they showcase the spices. baligtad ang tingin mo. I mean, is there any rice variety that is more fragrant than the basmati rice? Why are they overpowering it with spices? Because plain rice for them is boring. Spices brings life to their food. Unlike us, that spices are only accents.

blue_acid

I have heard stuff about Chef Laudico too, I wonder if it is true? And same observations with Bruce Lim, bakit nga ba?

For me, not really impressed with Chef Gino Gonzalez

ka_deniz

What stuff? Yun wala pa ko naririnig na mga chismax.

bagongbagongnewmember

Parang mahirap yatang gawing basehan ang mga restaurant ng isang chef kung magling o hindi sya magluto kasi bago naman ipakain sa publiko ang dishes nila pinagaaralan muna nilang mabuti at kumukunsulta sa ibang tao or fellow chefs at may mga taste test pa kung naaayon o aprubado sa panlasa ng karamihan.

Sa tingin ko ang pinakamainam kung panno malaman kung magaling ang chef o hindi ay kapag pinagluto mo sya on the spot.

Meron akong napanood yung tinola ginawa nyang pang fine dining. Hinati nya into seperate components ang mga sangkap at pinagpatong-patong, so ang itsura unang layer ay blended aromatics second veggies tapos meat on top at nakapalibot ang sauce parang ganon.

maganda kung sa maganda ang itsura pero parang may mali hindi ko maexplain.

Hindi naman ako chef o kusinero pero paborito ko yung tinola parang naoffend lang ako lol

crocopie

ka_deniz wrote: »

There, you misinterpret. You are judging meals based on events, and the pinoys celebratory nature and not on the behavioral patterns during mealtimes.

Take lechon for example, and we are not tackling lechon culture yet. I lechon is the centerpiec, true, but why? Lechon shows grandeur, bountiful harvest and a welcoming celebration that offers the best to the guests. But wil one pig be enough for 100 guests? And what accompanies lechon? In cebu and pangasinan, it's rice cooked in weaved coconut leaves. In bulacan and pampanga, its rice cooked in banana leaves. In all other provinces, everyone knows you hqve to serve lechon with the most aromatic rice available, freshly cooked and cooked properly, to be enjoyed. Have you tried eating freshly cooked lechon, skin crisp, candy like, popping, warm and crumbling with every bite, with cold, malata, wet, bahaw? Maenjoy mo kaya yun? Have you tried eating half a kilo of lechon with half a cup of rice? Di ka ba maumay dun? But a slice of lechon skin, and a cut of lechon meat, you can make last to finish a bandehado of denorado.

Look at what you enjoy most. Di ba pwede mo nga i-ulam yung saging o mangga at asin sa kanin? Makakatagal ka ba ng isang buwan ng walang kanin?

Pansinin mo na lang sa tapsi, ang pinakamalakas bumenta yung ang luto malakas sa kaniN at yung masarap gumawa ng sinangag. bakit pinaka sikat pa rin chinese restaurants, which usually serve very good fried rice, example northpark, chowking, etc. and we love the flavor of rice. We dont want the rice's flqvor to be overwhelmed by spices, kaya hindi mabemta ang biryani. st look at our eating habits and food idioms ang slang. Masarap sa kanin, marami ka pang bigas na kakainin, kapag puno na ang salop, hindi ako nabubusog kapag walang kanin, etc. These shows our affinity and hidden attitudes towards rice.

Kahit na ang sisig, mas masarap yan sa kanin. Kahit sinong manginginom yan, kahit gaano ka alcoholic yan, subukan mong mag ahin ng kanin sa kalagitnaan mg inuman kapag masarap yung sisig, ano gagawin? Magkakanin yan. Kaya nga kaaway ang kanin sa inuman.

And no, the pakistanis ang indians treat the spice as the star. The food is the medium by which they showcase the spices. baligtad ang tingin mo. I mean, is there any rice variety that is more fragrant than the basmati rice? Why are they overpowering it with spices? Because plain rice for them is boring. Spices brings life to their food. Unlike us, that spices are only accents.

And what is the problem with Guevarra? Bad rice?

Of course bad rice is unforgiveable. But personally speaking, I tend to tolerate mediocre rice with a great viand. Restaurants advertise great chicken, mouth-watering salmon, pizza, beef, pork, etc. But they typically do not compete with the kind of rice they sell. Rice dishes are great selling, I give you that, considering the success of Chowkings Chao Fan and North Park. But does everyone know what kind of rice they are using? Nope. Basta may rice, okay na!

Nakakalito kasi ang definition mo ng "accompaniment" tsaka "star".

It appears that for the Pinoy market, great viand (preferably meat) plus lots of rice is a guaranteed sell.

And here is an anomaly. Why is risotto not selling well? Filipinos are willing to pay a higher priced pasta than a risotto.

ka_deniz

again you misunderstand my point. you confuse pinoy market with pinoy culinary evolution. you confuse adopted culinary habits with endemic culinary evolution.

my argument was philosophical. it was his lack of understanding of filipino culinary habits and evolution. the cornerstone of filipino dining experience. i do not agree with filipino food being rebranded, reworked and represented as haute. this has nothing to doo with him being able to cook good food or not. this is about me questioning his conceptual framework with regards his restaurant's theme. i dont agree with it and therefore questions his platform as a chef, not his skill as a cook.

you present arguments that are off tangent to my arguments. my premises are limited to the evolution of endemic filipino food, not adopted filipino dining tastes and habits.

latundan

Pagkabasa ko pa lang si bruce lim agad sasabihin ko pero nasabi nyo na.

Nakakaturn-off kasi ang pinoy food na ginagawang pasosy eh. Walang identity nagmumukhang trying hard. Wag magpakafrench kung hindi ka naman ganun.

Ang yabang ng pilipinas sumigaw ng proud to be pinoy pero wala naman identity.

ka_deniz

Hindi najakalito yung accompaniment at star. Confused ka lang. Binabase mo kasi sa restaurant food. iba ang factors nun. Market driven behelavior yan.

Tingnan mo ang eating habits sa bahay. Ano ba kinakain mo paguwi mo? Paano ka kumain sa bahay. Panoorin mo kumain ang tao sa carinderia. Ano ang terms na ginagamit mo? Anu ang tanghalian nyo? Kanin at ula, both generic terms. Ulam may mean kaldereta, sinigang, adobo, nilaga, gulay, karne, isda, manok. Iba iba. Kanin may mean sinaing, sinangag, bahaw, but all mean rice.

Which shows the importance our culture places on rice.

BeerhandBop

filipinos need to have rice on every meal. kahit nga pancit inuulam sa kanin. we don't consider a burger as a meal - but as meryenda. kaya if you goto a fastfood joint, it's the rice meals that sell. if you order chicken + spaghetti, the crew will ask, " extra rice, sir?"

but then..

what about chinese?

their term for 'let's have dinner' or "bon appetit" is 'let's eat rice." - even without rice on the table.


the reason why indian cuisines don't do well here is simple: filipinos are racist against south asians. you can't say that filipinos don't like spices because middle east cuisine seems to do just fine.

filipinos like laksa just fine. filipino likes chinese curry just fine. thai curry, malaysian curry. but not indian curry.


as for rice being the star.. rice is never a star, but it has to be there. especially for the less fortunate. rice is cheap rice is filling. it's carbs. simple as that. the rice is the perfect vessel for the broth or the sauce.

---

ka_deniz

Mag aral ka muna at magtapos.

BeerhandBop

hahaha. this again?

BeerhandBop

i like how kd thinks he's so knowledgeable but is really ignorant in truth. and when corrected, gets p|ssed off.

and demands a p|ssing contest just to try and save his non existent manhood.

e ander naman sa asawa. sya na nga nagtratrabaho, sya pa ang nagluluto at naglalaba.

hahahah.

my advice to you: grow some balls. maghanap ka ng kabit na mag aalaga sayo at the end of the day of hardwork,

or better yet, iwan mo narin ang asawa mo nang ma good mood ka naman pa minsan minsan. para hindi madaling maasar sa online.

bagongbagongnewmember

]

Paano to kinakain?

ka_deniz

your position that "rice is cheap and it's carbs and it's simple as that" is not as simple as that. our preference for rice was developed thru evolution. remember, corn can also be cultivated and rootcrops are plentiful and are easier to obtain. actually, so has most of southeast asia. see the choice for rice was slowly developed and acquired thru cultural intermarriages. most our the local varieties of rice are endemic in the highlands, indicating that mountain tribes first cultivated rice. archeological proofs seem to support this theorem.

my position was discussed in class in cultural anthopology. which obviously you did not study, otherwise you would know where i was coing from.

my arguments are also limited to filipino culinary habits. kinakain sa bahay. not food acceptable to filipino palates, or racism (which continue to boggle the mind since it was never brought up. nagtatrabaho ka na ba ulit sa call center?) so again, your arguments were non sequitur and were begging the issue. two falacies you would not be commiting if you studied logic.

so you see, my statement saying magaral ka at magtapos was not derogatory but in fact solid advice so that i need not waste my time correcting you, which, owing to your lack of knowledge and apparent sensitivity to perceived insults and tendency to lash out at people, due to lack of valuable education, would eventually lead to arguments. pointless arguments, if i may add, that your will realize if you simply took my advice, advice that i have been giving you all these years, that you should go back to school, to improve yourself.

huwag kang matakot. madali lang yan. punta ka lang sa deped sa pasig. apply ka lang kukuha ka kamo ng PEP Test, high school equivalency yun. tapos pagpumasa ka, pwede ka nang pumasok ng college. kuha ka lang ng entrance exam sa napupusuan mong kurso. magaral ka na. wag mong isiping matanda ka na at wala ka nang patutunguhan. kaya mo yan! wag kang mahiya na mas bata ang mga kaklase mo. pagtyagaan mo lang. kesa naman habambuhay kang mangmang. kita mo mga binibigay mong payo?