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(Mini Reads followed by Full Reports)
SOL JOSE VANZI's LIFESTYLE & FOOD PAGE THIS WEEK
FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)
INSPIRING CHEF, FABULOUS FOOD
OCTOBER 20 -Celebrity chef Boy Logro (Manila Bulletin) Millions of Filipino TV viewers around the world have fallen in love with a chef named Boy, whose folksy ways and undeniable Visayan accent understate his achievements in the highly competitive international world of culinary arts. Chef Pablo “Boy” Logro disarms everyone, from TV audiences to hotel diners, with his rags-to-riches true story of a poor boy from the hinterlands of Mindanao working as a restaurant helper and working his way up the kitchen ladder to become the country’s first ever de luxe hotel Filipino executive chef. READ MORE...
ALSO: About Boy Logro
Born Pablo Logro Popularly known as Boy Logro or Chef Boy (born June 29, 1956) is a Filipino celebrity chef known for his cooking shows, Idol sa Kusina and Chef Boy Logro: Kusina Master.Personal life Logro was born into a fishing family in Kawayan, Biliran province in the Philippines; he is the second son in a brood of eight. Logro became a member of the service crew of several Jollibee restaurants in Manila. He later became a sous chef at Qaboos bin Said al Said's Al Bustan Palace which took him to international trips, in turn exposing Logro to international cuisines. He was also able to complete culinary training in Italy, Switzerland, Spain and the United Kingdom. READ MORE...
READ FULL MEDIA REPORTS HERE:
Inspiring chef, fabulous food
Celebrity chef Boy Logro (Manila Bulletin)
MANILA, OCTOBER 24, 2016 (MANILA BULLETIN) by Sol Vanzi October 20, 2016 - Millions of Filipino TV viewers around the world have fallen in love with a chef named Boy, whose folksy ways and undeniable Visayan accent understate his achievements in the highly competitive international world of culinary arts.
Chef Pablo “Boy” Logro disarms everyone, from TV audiences to hotel diners, with his rags-to-riches true story of a poor boy from the hinterlands of Mindanao working as a restaurant helper and working his way up the kitchen ladder to become the country’s first ever de luxe hotel Filipino executive chef.
Ginger Soya Poached Chicken (Manila Bulletin)
After years of cooking for high society clientele around the world, Chef Boy has come home to roost, and to serve as inspiration while continuing to do what he loves most: preparing dishes that are beautiful, nutritious, and ecologically sound.
Inspiring chef mb4 Grilled Rack of Lamb with Malunggay Puree and Guava Mint Glaze (Manila Bulletin)
South of the Border — Our first encounter with Chef Boy’s cooking was at the Acacia Hotel in Alabang, which is celebrating its fifth anniversary by featuring him as guest chef at The Lobby, A Steakhouse, Acaci Coffee Shop, Tree Top Lounge, and for its 24-hour in-room dining service.
In collaboration with Acacia Hotel head chef Aldo Palaypay, the menus of all the hotel’s outlets are featuring specially-designed dishes that reflect the Philippines’ culinary diversity as well as Spanish-inspired dishes which have become part of Filipino celebration menus.
Kahlua Chocolate Marquis (Manila Bulletin)
We who venture south of the border to have lunch at the Acaci Coffee Shop, though daunted by the expected traffic, were glad we made the trip.
The food was excellent, well-defined in its straight forward approach and devoid of distracting artsy-fartsy décor.
Crowd favorite Paluto – The coffee shop’s Paluto corner, a permanent feature, appears to be a favorite among old and new clients who rave over the freshness of all the raw ingredients on display: squid, salmon head, salmon belly, tuna slices, chicken, pork, and beef loin, various shellfish, marinated meats and fish cuts, and fresh vegetables.
A blackboard lists the chef’s suggested dishes for the Paluto: sinigang, sweet-sour, Thai curry, grilled, steamed, deep fried, buttered, tom yum.
My combined salmon belly and squid rings in Thai curry sauce came out sweetish, spicy, and thick with coconut cream. It was perfect with plain rice.
Almost everyone wanted to make paluto so I was lucky to have been among the first in line.
Soup-to-Dessert Perfection – Cream of corn soup with avocado and shrimp tartar sounded a bit different, as I had never had avocado in a soup or any hot savory dish.
Cream of Corn Soup with Avocado and Shrimp Tartar (Manila Bulletin)
It turned out to be quite refreshing, dominated by the natural sweetness of the pureed fresh corn, tamed just a bit by firm chunks of avocado and minced shrimps. All it needed was coarse ground black pepper to perk it up a bit.
Baby Back Ribs (Manila Bulletin)
The baby back ribs were rubbed with spiced coffee for to-the-bones flavor which blended well with the thick barbecue glaze. Hainanese chicken was the inspiration for ginger-soya poached chicken on kailan leaves. Tilapia was pushed up several levels with the addition of chorizo, bean ragout, and citrus beurre blanc.
Pan-fried Tilapia with Chorizo and Citrus Beurre Blanc (Manila Bulletin)
European Standouts — At the hotel’s Tree Top Lounge, a great share-with-friends recommendation is the Trio Y Miscal, a huge platter containing three courses: beef salficados, grilled German sausage with sauerkraut, and nacho crispy shrimp popper with guacamole and salsa.
Beef Salficados, Grilled German Sausage and Crispy Shrimp Popper (Manila Bulletin)
My to-die-for choice is the Acaci Coffee Shop’s version of rabo de toro, thick cuts of seared skinless oxtail stewed for hours in generous amounts of good red wine, smoked paprika, and various spices.
All in all, it was a trip worth taking. And the customary mid-day traffic was miraculously non-existent.
Born Pablo Logro
June 29, 1956 (age 60)
Laak, Compostela Valley, Philippines
Education AMA Computer College
Pablo Logro, popularly known as Boy Logro or Chef Boy (born June 29, 1956) is a Filipino celebrity chef known for his cooking shows, Idol sa Kusina and Chef Boy Logro: Kusina Master.
Logro was born into a fishing family in Kawayan, Biliran province in the Philippines; he is the second son in a brood of eight. Logro became a member of the service crew of several Jollibee restaurants in Manila.
He later became a sous chef at Qaboos bin Said al Said's Al Bustan Palace which took him to international trips, in turn exposing Logro to international cuisines. He was also able to complete culinary training in Italy, Switzerland, Spain and the United Kingdom.
Logro became an executive chef at the Manila Diamond Hotel.
Logro was first known as being a presenter of the daytime cooking show Chef Boy Logro: Kusina Master. Logro owns the Chef Logro's Institute of Culinary and Kitchen Services.
In 2013, Logro will star the film The Fighting Chefs wherein he will portray as an action star.
Logro also hosts another cooking show Idol sa Kusina which airs on Channel 11, GMA News TV.
Chef Boy Logro: Kusina Master Show
Chef Boy Logro Kusina Master: Sikreto ng Experto (Kitchen Master: Secret of the Expert) is a 30-minute Filipino cooking show produced by GMA Network and hosted by celebrity Chef Pablo "Boy" Logro.
The show premiered on January 2, 2012 on the network's morning timeslot, and worldwide via GMA Life TV on March 5, 2012 with a 45-day episode delay.
About the show
Chef Boy Logro: Kusina Master is a 30-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun. Every week, there will be a celebrity guest co-host that will assist Chef Boy in preparing different dishes.
At the end of every episode, Chef Boy will give an assignment to viewers on what they need to buy or prepare for next episode.
Because of the success in ratings game, Chef Boy Logro: Kusina Master extended time from 15 minutes to 30 minutes on its second season. It also added a new segment named "Master Express" where Chef Boy is challenged to make a dish as fast as five minutes.
Later, on July 9, 2012, as the show celebrated its 3rd season and its success in ratings game, GMA Network announced the extension of its airtime, from 30 minutes to 45 minutes.
On its third season, the show presented another segment called "Turo Tours" wherein the show went around Metro Manila and some provinces with a six-wheeler mobile kitchen-studio.
The said segment aims to bring the show closer to its audience by giving them a chance to witness the chef's actual cooking and taping sessions plus treat them to a free taste of every dish that the chef concocts in the show.
The truck is robotically programmed to self-assemble and disassemble with the press of a button and is loaded with a working kitchen and built-in audio and lighting equipment. It also carries its own power supply, which powers its robotic stage and roof assembly.
Apart from "Turo Tours", several other segments were introduced like "Market Basket Challenge", "Cook-along" and "Master Fiesta Dish".
The fourth season introduced another segment called "Kusina Master for the Day".
The segment featured a chef that is known for his or her own signature dish. This dish may be a masterpiece in his personal kitchen or a specialty in an establishment.
The "Kusina Master for the Day" also shares his/her success story to inspire the viewers. Another segment was introduced, "Ininit to Eat it" (lit. Re-heat it to eat it) wherein Chef Boy Logro prepares new recipes from left-over food.
On the sixth season, the show launches another segment called "Kusina Master's Collegiate Cooking Challenge" wherein culinary students all over the country pitted against each other in a cooking match and other challenges.
After 2 years, seven seasons and four months of airing with a total of 618 episodes, the show ended on May 9, 2014 and replaced with Basta Every Day, Happy! on its timeslot. FROM WIKIPEDIA
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" EVERY THURSDAY OF THE WEEK.
Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.
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