During long years of sojourn abroad while on my expat’s appointments as a Chef, I have cooked & tasted foods from different cultures. I have witnessed the evolution and changes of these foods in their cooking styles & presentations,not to mention those most famous cuisines of the world, those who actually played important roles in the fast phase changing arena in the culinary scene. Comparably to fashion, Food likewise changes styles, how it is presented and reveals what the now generations demands.
I have been always attracted to these changes and have focused my nostalgic attention to our very own Filipino food way back home. In my personal opinion it has a need of a change as other food counterparts did.
It was my long dream and strong desire to participate in these evolutions. Noted culinary icons & celebrity Chefs has been working for years on these changes and we knew there’s a lot more of work to do.
My family roots are of descendants from Basco, Spain. In my early age of six, I remember the common use of herbs & spices, Aromatic vinegars & “aceite di Olivo” (literally means Olive Oil ), We are a family of cooks & good food “aficionados” from Bicol, My father used to be a good cook & Grandpa's kitchen dominates an important part of the house.It’s been always a feast when there’s an on going food preparations, we used to hang around in this kitchen and enjoy watching people using over sized pestle & mortar, baking in pugon & at Old fat Mama’s stirring huge boiling pot of coconut jam with pili nuts. They used to cook adobo that lasts for days, being preserved in an airtight glass containers and is kept in a safe screened cupboards. Most probably due to non-existence of cooling systems ( refrigerators) in that time. Slow cooked favorites were vinegar-based adobo & paksiw, both works well with meat, chicken and/or Fish & Seafood. All these significantly reveals the presence of European influences, those cooking style tells me something about French confits, Italian Alla Cacciatora & All Agro. Our food and we Filipinos are eighty percent influenced by the Spaniards and the rest of it goes to merit the Chinese, our Malay brothers & neighbors.
My idea for our future Filipino, Spanish influenced Restaurant is conceptualized and designated to be an important icon to culinary changes & innovations. A legacy to our heritage of traditions & food culture, maintaining its original blend of savors & tastes with a unique & new style of presentations.
