Flavors on Fire Embraces BergHOFF

Philip Abadicio caught fire while Chef Michelle, assisted him how to flambe

When we talk of flavors, it is not confined within the mere sensory functions demonstrated by the tongue in the forms of sweet, sour, salty, bitter and umami.  There is so much to learn about the true aspect of food and being in the know in the culinary scene.  Often times we tend to mismatch the term taste and flavor.   Flavor  is the combined perception of food using all information received from all five of our senses 

which relies heavily on the sense of smell and taste.  However, this blog would not focus on these terms just yet but to give you the essence of what flavor is, let me introduce Chef Michelle Adrillana, who have actually caught it with her own fire.  

Yesterday, I joined fellow food-lovers at Bergoff showroom, in Rada St., Makati City.  We were all fairly introduced to this lovely Chef who seemed to rock the demo kitchen with grace, expertise and of course with fire.  Hosting the night and aiding her in the kitchen as they strut with ease cooking Capellini Prawns in Brandy Cream Sauce is Philip Abadicio of PTV 5's Philip, The Lifestyle Guy.  

Chef Michelle Adrillana

She is the mom-preneur behind Flavors on Fire Catering Services, who strongly believes that lipstick and fire can match too, debunking the talk that the kitchen is only for men.  Flavors on Fire flourishes on International cuisines prepared according the clienteles liking.  For two years now, Flavors on fire have been dishing out sumptuous spread without breaking the customers budget.  Chef Michelle begun her business all by herself with food orders including cupcakes after being schooled from several culinary institutes and a few trainings abroad.  Her catering business took the plunge not long after family and friends had convinced her so.  Thus the birth of Flavors on Fire (Catering Services) on the.16th of October, 2010.  

Bergoff Philippines 

Bergoff is a Scandinavian product founded by the Vanthoor Family in 1964 in Belgium.   They manufacture and sell top of the line cook wares and is known by their innovative designs that is future-proof, meaning it is compatible with all the known cooking procedures such us gas stove, halogen, vitro-ceramic stove and the most safe and efficient way, induction stoves.

They had just launched the Fundamental Kitchen Line which aims to direct the sales to the A-class markets.  

With science and modern advancements, they were able to design cookwares with these features:

CroMoTanium:  Shortened from Cromium, Molybdenum, and Titanium, an exclusive patented technology developed by Bergoff.   The combination makes the pots and pans, durable, lustrous, beautiful and more efficient by cooking food up to 30 % faster than other brands.  This also makes the products corrosion-free and food acid-resistant, so it is more healthy and safe.

I.M.H.S. : Stands for Internal Mirrored Heat Shield.  This allows even and faster cooking and also cleans up easily.

Accuthermo-Compact Bottom:  An exclusive, highly durable, specially designed base produced using 1,200-ton press.  With the Copper-core Smart Chip addition, it enables the cookware to have unparalleled heat conductivity making the food cook easier and faster.

Also, according to Mr. Neil N. Sagun, another characteristic that their product has is that it's healthier because it doesn't contain nickel, which is good for  those with nickel sensitivities or allergies.  Know also that it is most toxic in its gaseous form, so when you cook with it and anyone who may have inhaled it, might in some way acquire cancer like sinuses, throat and lung cancer, etc.

However, I still find this to be a very good kitchen investment, especially if your business in in to cooking or catering.  Below are just some of the products they carry and sell at their showroom in Rada St.

However if you are like me, who doesn't have that ability to acquire such kitchen treasures, they have announced that they will be launching soon their Earthchef product line.  That is energy-sufficient, earth-friendly and might be more acquirable by moms like me.

Eat Your Heart Out

Aside from the cooking demo by Chef Michelle and Philip, they also have pitched a one of kind foodie event which will happen on February 16, 2014 at the Rockwell Tent.  The event is a partnership between Flavors on Fire and Tree House Productions.   The food and lifestyle event is entitled Eat Your Heart Out.  Activities such as cooking demos by renowned chefs, culinary competitions on stage, short business talks, career talks and will be graced by celebrities as well.

It's a Sunday event, so they expect the whole family and barkada to come barging in, not setting aside kids' fun-times.   The kids will enjoy presentations and story time with Kindermusik by Teacher Mitch Enriquez, Learning Library, Make Believe, and other surprise giveaways.  How can a fair be more exciting without freebies, there will also be raffle draws and special prizes from our sponsors such as Calayan Surgicentre Corp, BergHOFF Philippines, & Gastro Chef Philippines, and more.  To sum it all up, it is a fun-filled day with the abundance of food, friends, fun, freebies, and fellow lovers of the good life.  So better mark your 2014 calendar now.  Also, do visit this site often for more updates from the said event and Bergoff's new kitchen line.

Also, do visit Philip's new website, www.philipabadicio.com, to get rundowns in lifestyle, food, travel destinations and clips from his TV show- Philip, The Lifestyle Guy.

Here are some snap-shots from the last event at Bergoff Kitchen:

The bloggers looking on as Chef Michelle begins her cooking demo, also  is the usage of some of the Bergoff cookwares.

With Joy Mendiola of  the blog site Occasions of Joy trying out how to flambe using local liquor.

Above are the part of the dinner prepared for the guests.

The finished product of Chef's demo - Capellini Prawns in Brandy Cream Sauce with lovely-styled plating.

Chef Michelle teaching blogger Barbie (Buhay Kuneho) how to plate the Capellini.

With the bloggers who made it through heavy traffic to see what Berghoff can offer.


BergHOFF Philippines

Address: G/F Frabella 1, 109 Rada St., Legazpi Village Makati City
Contact details:  (02) 817 7999
Facebook: BergHoff Philippines

Food Revolution Conquered the Philippines

Have you ever been part of something big?  Something amazing you would want to shout it out and have people stopping and listening.   If you did, would you dare tell us about it?   If you haven't,  and would want to do, what would it be about?   I hope it's something that could spark a change for the better and not the worse.  

Since I'm a food blogger, I would definitely shout out something about my interest in food, good and health-giving food that is, and I guess you can call it passion.

I eat, therefore I cook.   I love my kids, thus I cook for them, ensuring a beneficial choice of yummy but packed in nature-providing health goodness.

 So I say and shout, with my right fist high,  I'm with Jamie Oliver on his movement to empower everyone with the awareness about eating healthy and his fight against obesity and  diet-related diseases. 

Moderne Culinaire Academy's Grand Open House

Are  you ready  for   Moderne  Clulinaire   Academy  to  make  your  mouth water! 
Being the new scene-stealer in the culinary school trade in the country, they are so much aware of the need for the growing demand for well-trained chefs.   Maybe you are thinking of getting a Culinary degree but are confronted with doubts where you will go after the training.   Some people might assume that the goal of any culinary student is to become a chef.   While many culinary grads do take this career path and assume positions on five-star hotels, grand cruise ship lines and top of the line fine dining restaurants,  many other options are available.   On the list are going into catering,  might be made into  a good cook-book editor for those with a flair for writing,  work as a food service manager,   discovered as a Pastry chef  while some do well in owning a specialty food shop.
MCA was formed by a dynamic trio, young yet have excelled in their own individual fields even before the thought of putting up the school have been conceptualized.  They share a common belief that the gauge for a culinary school's growth  can only be found in the quality of graduates they will produce, and how they will fare in the tough food service and food retail market.    Who knows, in a year or two, we might see one of their students to be next to Gordon Ramsey or as a contender in Iron Chef!

 As the Head Chef and Culinary Director of MCA,  Bernardino Guingona, known to many as Chef Dino had been immersed on extensive culinary rendezvous both here and abroad.   He graduated at California Culinary in San Francisco.   The only rose between the trio is Chef Aileen Digman-Palomares is Chef Dino's Co-director and Events Manager.  She on the other hand have been an expert in food retail and business management and have operated a booming fast-food franchise in the province of Rizal.   Another MCA Director on the roster is Chef Raymond Martin "Raymar" Reyes.  He also is the school's Catering Manager, specializing in commercial cooking.   If you know the shows Sapul sa Singko and Kumare Club  on Channel 5, he is part of that, having a regular segment in the said shows.

Last March 14, I witnessed the launching of  MCA at their school building in Taguig. 
the traditional ribbon cutting ceremony was done by Chef Dino.  Prior to that we were introduced to some of the staff and the chefs of the school and with a short video and  a list of activities for the said event were presented, which had us bursting bubbles.   Let  me share you a short video as a teaser to what MCA can offer. 

After which, we were led to the next room where we met Chef.  Armed with a "thingamajig" from Thailand, and his personally designed fruit carving knife, he gave us a demo of how to carve a flower design on a watermelon.  This is one of the workshop the school offers to culinary students and to those who wants to do workshops without intending to have a degree in culinary, like me...

 We then proceeded upstairs for a trip around the school and a view of their facilities.

The Lobby

On the second floor...

More spaces for unending challenges in the culinary world...

Classroom

The place, by its namesake is indeed very modern.  The vibe is very much chic and clean on every corner with its white walls  and white granite floors.  The kitchens named after expensive herbs (such as kaffir lime and saffron) were high-tech and stainless steel furnishings accentuate the modern feel, as if you are already working at a five-star hotel's kitchen.

The tour then was followed by a quick workshop on cheesecakes.   Chef  Kevin  Mize is the instructor who have studying and working with a gamut of cheesecake recipes, who even posed up a challenge if we can think of an ingredient he haven't tried with  cheesecakes.  He is so amazing even with our own fruit, joking even of telling us the forty Filipino words that he knows are mostly  names of  foods.  You catch him at Mercato Centrale on weekend nights and check out his  unbelievably  perfect  cheesecake creations.
 
We were blessed with not only the knowledge of how simple yet complicated making a cheesecake can be, but also tasting unusual desserts.   I did find his procedure different from the ones I use and see on the internet.  But his is more  creamy but not "liquidy", stiff but not rock hard, and crumbles perfectly when ran with the fork.    Funny how he managed to build up  tons of recipes for cheesecakes and we were able to taste three of them.

Can you believe that the last slice on the row is partly made made and flavored with beer?  Interesting isn't it?   To judge it would be inappropriate, but the verdict is awesome.  I don't drink beers actually, but I found this particular flavor to be a gold medalist, just a subtle note of bitterness form the beer is experienced.
Moving on with but more grubs,  we head to the top floor, Airstrip, as it is called.   And low, a circumferential view of Taguig and Makati is upon us.

Seafood Salad with Fish Crackers

Croquettas

Chicken Eggplant Roulade with Napoleon Sacue

Dulong on Sticky Rice

Seasalt Truffles for Dessert.

Everyone enjoyed the buffet which the chefs themselves prepared, even the kids.  And yes  let me just inform you that they welcome kiddos, to be trained in their state-of-the-art kitchen.  Workshops will be posted soon, just do check this blog out regularly.   Can't wait to have my kids be developed by world-class chefs into loving not only eating the food but  whipping  up by  themselves.
Do check out their list of courses to see how they differ from other Culinary schools  here.   Where can you find a culinary school that  has yoga classes under  Physical Education for the Culinary Industry?  
For more information about Moderne Culinaire Academy, visit their website or give them a call.

NB:  Thanks Ms. Thei Palijo  of  Nufnamg  for the invite!

Address:

155 Diego Silang St., Phase 1 AFPOVAI, Fort Bonifacio

Taguig City 1630, Philippines

Contact numbers:  02 622 9656 or 02 8438071
Website:   www.moderneculinaireacademy.com

The Winner of Chef's Table GC

AND THE WINNER IS....!

Before I give out the name and the link of the one who will be getting the gift cert, let me just let you in for a sec on what I have shared so far through this blog.

My very first give-away was a box of my Chocolate cupcakes and a  voucher for a dozen of Chewy Junior's Cream Puffs.

Here is the link for that:

http://www.gastronomybyjoy.com/2011/06/to-host-my-first-contest.html

Ning Buning of won the cupcakes and 

someone who liked my fan page got the Chewy Juniors

Then, for my first blog anniversary, on my Gastronomyby Joy Turns 1.   I hosted a mini dine-out with bloggers who won through their comments as well.   Gave them Kashi Maki's from My Pink Wasabi  and a bottle each Glass Gastronomica, an Italian salad dressing and my chocolate cupcakes.

My kids (as usual) picked Yedy Caluguas of  Yedylicious Food Blog and Peachy Valderama-Adarne of The Peach Kitchen and another blogger who wasn't able to come.

Check out their chronicles for our celebration:

Yedy's: http://yedylicious.blogspot.com/2011/11/gastronomy-by-joy-first-year.html

Peach's: http://www.thepeachkitchen.com/2011/11/an-intimate-dinner-to-celebrate-gastronomy-by-joys-1st-blogiversary/

*Thanks also to Raymond Anthony Quisumbing for the picture...

Now let me introduce the "Super-Mom Blogger" who cared enough to check out this write-up and took time to comment though her hands ached due to household chores...Nuts!  She is the writer of More Than Just a SAHM...Thanks so much Nora!  Hope you enjoy together with your kids the food at Chef's Table.   Chef Bruce Lim would be there to definitely entertain you!

YEY!

Thank you so much for all your comments and with that I'm sure the Lord is pleased with your thanksgiving.  He first of all will be the one to double up even more the blessing you are getting!

The Wonka Imaginarium

My daughter. 6 years old chanted these as she prayed before her dinner,"Thank you, Lord, thank you, for the very beautiful day you gave us, very beautiful that mommy brought us to a place that's fun and beautiful..." Indeed, in spite of the hours we spent while braving Manila traffic at it's worst hour, bringing my kids to the event is not a thing I would be hesitant to.   Thanks to Miss Alma, of GMTMC, I was able to bring them, for the first time, since I've been blogging about events.   Not only them that had the best time, though we came late, but also me and hubby, seeing them have fun.   I actually got myself attending two events, one after another, with only a fraction of the time in between them.   We were supposed to go to Pan Pacific Hotel's Christmas Tree Lighting, but due to heavy traffic we weren't able to and at the middle of our drive to Malate, we decided to take the next street to Ortigas.
So you might be asking, what the heck I have been blogging about having my kids dragged into.   You too can experience the same thing and please never leave kids at home, might as well bring the who;e family and neighborhood with you.
All you need to have is...

From December 1 to 4, a different kind of world comes to life as Candy Corner, in partnership with Wonka, opens the doors of an enchanted factory that harvests dreams and turns them into candies—the Wonka Imaginarium.

The Green Hornet in 3D : The Premiere

 SM Cinema once again hosted an awesome premiere at SM Megamall Cinema 1.

     On the said event, a red-carpet premier,  are sponsors who all helped which made  it possible and exciting!  Never left my tummy neglected with all those food being given to guests.   There is one of my favorite pizza station, Yellow Cab Pizza Co., giving away NY Classic pizza.   Nearby is Fruit Magic, with their table armed with blenders and fruits, and sampled Strawberry Banana Shake.   I've been actually awaiting to make a dessert from strawberry and yes finally strawberries!   Then there's Yoshinoya, giving out choices of beef gyudon, chicken katsudon and  chicken teriyaki in take-out bowls.  I've always loved Japanese rice bowls before going to movies and have visited a lot of Yoshinoya branches, and my husband and I loved their recipes.  Also, ANGEL Kremedensada, took part in the event.   I was actually unaware that the fruit salad the Yoshinoya staffs were giving away was from Angel Kremedensada , I thought they have added the dessert in their menu.   I haven't actually used that product yet in my cooking, nevertheless the taste and texture of having a condensed milk and cream in one can , can be that glorious.   The last but not the least was Krispy Creme's booth.  Had to have someone take a picture of me with their limited doughnut creation and a green mask, hehehe.
 

THE  GREEN  ICED  STING  DOUGHNUTS

 The Original Glazed doughnut hand dipped in smooth bubble gum flavored green and white icing .

Jay Chou, as Kato, now my favorite Asian, martial arts hero, who happened to be the Green Hornet's (Britt Reid) side-kick.  Kato, also known as the chauffeur, the nameless "super-hero" who makes the best cup of joe who had been the brain in the "xiong di" relationship.  "Xiong di" according to him is brother, as what he considers Britt.  I  like what Britt calls him,   "human Swiss Army knife."   Well he is so adorable, especially when he sang on their first night roll.
I'm not sure if this is true, but I've heard he is also a singer.

About the Green Hornet himself though, he is a prick , an overly childish, rich and repressed guy.  Torn by his father's view of a failure in him and had eventually came out of his shell, discovering the shadows behind the crime in the city as what had been perplexed in their newspaper company, The Daily Sentinel, and the death of his father.

The movie somehow had been over headed with jam-packed technology, action and comic pulp.  But this too, shows heart, we really can not mislead ourselves knowing we are always on top, like being rich or famous, at the end of the movie, the tie that had bonded Britt and Kato, saved both their lives and the city.  

All in all, I spelled the movie in three letters.
  F - U - N.
Michel Gondry, had put fun in action!

Guess what glasses I'm donning, 3D glasses.  Yip, sure is ready to enjoy the 3D movie of 2011, starting off with THE GREEN HORNET. 
 
FEEL THE STING!

Here I am enjoying my share of the green iced sting Krispy Creme doghnuts!

So do enjoy the movie at SM 3D Cinemas Nationwide.   
Click here to get movie and ticketing details.