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SOL VANZI's  TRAVEL & LIFESTYLE PAGE
FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

FRESH PICKS TWO NEW, ALL-NATURAL DRINKS FOR DISCERNING TASTE BUDS


LOVE VIET. Vietnamese food reflects the country's newfound prosperity. Vietnam is the world's second largest coffee exporter
--VIETNAM’S MIRACLE CROP It was at the launch of the Vietnamese Food Festival of the Manila Bay New World Hotel when we first tasted ca phe sua nong (hot black coffee with condensed milk) and its iced version ca phe sua da, prepared right on our table by pretty ladies wearing traditional áo dài long dresses and conical palm leaf hats called nón lá. Coffee mirrors the Vietnamese people’s struggles as well as their resolve to rise above difficulties. Ranked as the world’s second largest coffee exporter today (second only to Brazil), it is hard to imagine that the country was totally destroyed during the Vietnam War which ended in 1975. From virtually nothing 40 years ago, the coffee industry now employs nearly three million people and has helped reduce poverty incidence from 60 percent in 1994 to less than 10 percent today. READ MORE...

ALSO: Globalizing the Philippine culinary industry
[Take Filipino grit, add world-class education, and you get home-grown talents who can conquer the international scene]


Photo: Global Academy's founders and faculty are driven by the school's mission to make world-class culinary education accessible to the every Filipino with a culinary dream and passion. ​
Manila, Philippines-- The global culinary industry is evolving rapidly. While the pace of progress may seem faster in first-world countries, local culinary talents are keeping up with the trends, raising the bar and showcasing raw Filipino ingenuity here and abroad. String of victories Earlier at the Hong Kong International Culinary Classic Competition (HOFEX) 2105, the region’s grandest food and hospitality trade show, a pair of chefs from the Philippines emerged as the winner of the Highest Gold in the Live High Tea Set Category--a “foreign” category. Chef Joan Leslie “Anjo” Dela Cruz, a Global Academy graduate and current chef-instructor, and Chef Michael Madrid, a fresh Global Academy graduate, bested 23 teams from hotels, food companies, and schools from mostly Asian countries to bring honor to the Philippines. The two HOFEX first-timers won the only gold given in the category, which was expected to be dominated by Hong Kong and Taiwan. At HOFEX, both were overwhelmed with the size of the convention center and their competitors. For Chef Anjo, this is her most challenging competition yet. “Competing in a foreign land is different. It doesn’t have the comfort of ‘home.’”  READ MORE...


READ FULL MEDIA REPORT HERE:

Fresh Picks Two new, all-natural drinks for discerning taste buds


LOVE VIET. Vietnamese food reflects the country's newfound prosperity. Vietnam is the world's second largest coffee exporter

MANILA, SEPTEMBER 14, 2015 (MANILA BULLETIN) by Sol Vanzi September 10, 2015 - It was a week of new beverages. Two organic drinks have just entered our lives from different continents: bottled Cocio from Denmark and strong milk coffee from hardy Robusta beans grown in the fertile hinterlands of Vietnam.

VIETNAM’S MIRACLE CROP

It was at the launch of the Vietnamese Food Festival of the Manila Bay New World Hotel when we first tasted ca phe sua nong (hot black coffee with condensed milk) and its iced version ca phe sua da, prepared right on our table by pretty ladies wearing traditional áo dài long dresses and conical palm leaf hats called nón lá.


Prawn spring roll wrapped in rice paper

Prawn spring roll wrapped in rice paper Coffee mirrors the Vietnamese people’s struggles as well as their resolve to rise above difficulties.

Ranked as the world’s second largest coffee exporter today (second only to Brazil), it is hard to imagine that the country was totally destroyed during the Vietnam War which ended in 1975.

From virtually nothing 40 years ago, the coffee industry now employs nearly three million people and has helped reduce poverty incidence from 60 percent in 1994 to less than 10 percent today.

READ MORE...

REDISCOVERY

Vietnam’s food reflects this newfound prosperity. Vietnamese dishes have been rediscovered by international celebrity chefs who are clambering over each other learning techniques and recipes from ordinary folks in floating villages and amid rice paddies at Mekong Delta.

To ensure authenticity, the New World Saigon Hotel sent over chefs Tran Van Dong and Tran Thanh Thuy to prepare salted rice flour cake with prawn and pork; pineapple sour soup with prawns; catfish braised in claypot; heart of palm pork salad; dried squid, papaya, and pork ear salad; caramelized pork; braised mudfish; and grilled pork with five spices, among others.

COCIO, COCOA WITH CONSCIENCE


DANISH CONNECTION. Jens Christian Krog and Jun Conchanco brings Cocio, the all-natural milk drink from Europe, to the Philippines

Another beverage that is new in the Philippines and Asia is Cocio, a bottled choco milk drink developed by a Danish couple in 1951, using only three ingredients: milk, cocoa, and a little sugar, all sourced from premier suppliers around the world.

The milk is from Arla Foods, the world’s largest dairy cooperative, sugar is from established suppliers, and cocoa is 100 percent UTZ-certified from West Africa.

“UTZ Certified” is the largest program for sustainable farming of coffee and cocoa in the world that involves major stakeholders from industry, government, and civil society. It aims to achieve a more sustainable cocoa sector and a socially and environmentally responsible cocoa production, utilizing neither children nor slave labor.

Cocio was brought over to the Philippines by Fly Ace president Jun Cochanco, who fell in love with the drink during a trip to Europe.

Describing it as “undoubtedly the best chocolate drink in the market,” Cochanco also managed to bring in for its world launch the Cocio Dark, which contains more cocoa.

Arla’s Philippine GM Jens Christian Krog is confident that Cocio is the kind of beverage that Filipinos will love, as it satisfies the sweet tooth without additives or false promises. My taste buds agree.

There’s no bitter aftertaste, just the richness of milk and cocoa. Nothing but great taste.


GLOBAL ACADEMY PHILIPPINES ONLINE

Globalizing the Philippine culinary industry
Take Filipino grit, add world-class education, and you get home-grown talents who can conquer the international scene


Photo: Global Academy's founders and faculty are driven by the school's mission to make world-class culinary education accessible to the every Filipino with a culinary dream and passion. ​

Manila, Philippines-- The global culinary industry is evolving rapidly. While the pace of progress may seem faster in first-world countries, local culinary talents are keeping up with the trends, raising the bar and showcasing raw Filipino ingenuity here and abroad.

String of victories

Earlier at the Hong Kong International Culinary Classic Competition (HOFEX) 2105, the region’s grandest food and hospitality trade show, a pair of chefs from the Philippines emerged as the winner of the Highest Gold in the Live High Tea Set Category--a “foreign” category.

Chef Joan Leslie “Anjo” Dela Cruz, a Global Academy graduate and current chef-instructor, and Chef Michael Madrid, a fresh Global Academy graduate, bested 23 teams from hotels, food companies, and schools from mostly Asian countries to bring honor to the Philippines. The two HOFEX first-timers won the only gold given in the category, which was expected to be dominated by Hong Kong and Taiwan.

At HOFEX, both were overwhelmed with the size of the convention center and their competitors. For Chef Anjo, this is her most challenging competition yet. “Competing in a foreign land is different. It doesn’t have the comfort of ‘home.’”

READ MORE...

“The experience is unforgettable. Not every student gets to enter an international competition,” said Chef Michael. Likewise, not all can qualify to compete in the international stage. Not only does it take the passion and skill, but the guts and perseverance to make it past tough competitors and judges.

Just recently, it was the region’s turn to bring the competition to the Philippines at the Philippine Culinary Cup (PCC). The PCC is considered as the country’s most prestigious culinary competition. It is organized annually by the LTB Chefs Association of the Philippines, the Pastry Alliance of the Philippines, and PEPGroup, Inc.

This year’s PCC saw competitors from hotels and schools in different Asian countries such as Thailand, Singapore and Korea. “We were excited to see how the Filipino competitors would measure up to the foreign contingents,” added Chef Mike. “Having so many talented chefs from different backgrounds and countries competing also raised the quality of the competition, and encouraged Philippine teams to rise up to the challenge of defending the home front.”

In the end, Global Academy bagged a total of 27 medals, including seven golds. Global Academy also secured for the Philippines the highest gold in the US Beef category for Chef Gerhard Oscar “Gerd” Gendrano’s duo of roasted and braised chuck under-blade, and a silver--the highest in the category--in the Dress the Cake category for Chef Lorenzo “Cho” Marcelino’s “Mulan”-inpired, fiery red entry.

“It takes grit”

What does it take to compete and excel in the international culinary industry?

“It takes grit,” said Chef Rob Pengson, co-founder of Global Academy and owner of multiple restaurant businesses, including the highly acclaimed The Goose Station. “It can be difficult if you’re afraid to fail because then, you never do anything. At the same time, if you do fail, you dust yourself off and get back again,” he said. “This is the most important lesson that we teach our aspiring chefs at Global Academy,” said Chef Rob. “It takes grit because you will soon realize that being a chef is not all glamour but mostly hard work.”

Global Academy was established eight years ago--at a time when cooking started gaining popularity and exclusivity. “We opened the school because we wanted to make world-class culinary education accessible to everybody. We knew how a proper culinary education could uplift the lives of many talented Filipinos. And so we wanted to show everyone that this wasn’t something that only the rich could afford,” said Benjamin Ledesma, who co-founded Global Academy with his long-time friend Chef Rob.

It’s been eight years now. And Global Academy has since enjoyed the recognition of being the first local school to be certified by the World Association of Chefs Societies (WACS), and a strong force in culinary competitions here and abroad. The school is also a feeder of talented young chefs to international hotels, cruise lines, and the local restaurant scene.

“We are deeply proud of all the students and chef-instructors who have brought honor to the school and the country in all the competitions we’ve participated in over the years, added Chef Rob. “Every competition is a grueling obstacle course, where the key to winning is grit. Every victory is an inspiration for our students to aim high, and for us to continue providing world-class training that places the Philippines on the culinary world map.”

About Global Academy Web: http://globalacademyph.com/ 

Facebook: www.facebook.com/pages/Global-Culinary-Hospitality-Academy/213772401972645 

Twitter: @global_academy #GlobalGrit

Global Academy is an award-winning culinary academy recognized for its world-class excellence and competitiveness. The Academy offers professional courses for aspiring culinary and pastry chefs at affordable tuition fees. The first culinary school in the Philippines recognized by the World Association of Chefs Societies (WACS), Global Academy is distinguished for its quality education and unmatched culinary standards.

Media Contact
Dawn Avigail Patricio- Zoleta
aezoleta@fora.ph 
09162891414


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD -Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin. Signature title "Timpla't Tikim"
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

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