Le Cordon Bleu Rises at the Ateneo

As you might have heard, Le Cordon Bleu, the legendary culinary institute, has partnered with Ateneo de Manila and to open Le Cordon Bleu Ateneo de Manila at the Arete, a new building at the Loyola Heights campus of the Ateneo branded as their “creative hub”. This seems to be Ateneo’s response to Enderun College’s Alain Ducasse Institute; Dusit Hospitality Management College’s partership with Institut Paul Bocuse; and De La Salle University – College of St. Benilde’s culinary arts, hospitality management and entrepreneurship courses. Of course in true Ateneo fashion, the Blue Eagles are quick to share why this school would be “the best”. This time, though, the bragging rights are well-earned.
Arete. The new home of Le Cordon Bleu Manila
Historic
The history of Le Cordon Bleu alone is worth taking pride in.
I am happy to highlight, first and foremost, a fact that Le Cordon Bleu International president and CEO Andre Cointreau, in my interview with him at the newly opened school in Arete, emphasized: that their founder was a woman.
“Le Cordon Bleu was created by a woman, who could have been a nun; she was unmarried.” Cointreau noted. “She thought it was unfair that women could not be trained in the culinary field, that although they were cooking for their families, it was still a macho world for hotels and restaurants. She was really dedicated to the idea of training women.”
 
The woman is Marthe Distel, a journalist and publisher (!). She started the culinary magazine La Cuisinière Cordon Bleu. To increase readership, Distel offered subscribers cooking lessons with professional chefs, with the first class held in January 1895 in the kitchens of the Palais Royal. These classes later on became a more formal school, Le Cordon Bleu.
 
Later the school became known not only for training women but for training an international audience of aspiring chefs who wanted to master the art of cooking using French techniques. Cointreau notes that their first international student was from Russia, in 1978; a few years later, in 1905, they had their first Japanese student. One of their most notable graduates is the legendary Julia Child, an American lady who studied at Le Cordon Bleu Paris in 1948 and authored the book Mastering the Art of French Cooking before becoming a television personality in the USA.
Marthe Distel, Le Cordon Bleu founder. Photo: cordonbleu.edu
International
 
Today, there are 30 Le Cordon Bleu institues around the world, each making a dent in the local culinary scene.
 
In London, Cointreau shared proudly, Le Cordon Bleu prepared the Coronation luncheon for Queen Elizabeth II in January 1953. And just last 2017, Le Cordon Bleu London was asked to recreate the 9-foot tall, 250-kilo Royal Wedding Cake wedding cake of Queen Elizabeth II and Prince Philip for the documentary A Very Royal Wedding.
 
Coronation Menu of Queen Elizabeth by Le Cordon Bleu London. Photo: cordonbleu.edu
In Thailand, Le Cordon Bleu Dusit became the first culinary school to be accredited by their Ministry of Education, teaching a comprehensive professional Thai Cuisine curriculum with more than 200 recipes of traditional, regional, royal and modern contemporary Thai dishes.
In Japan, Le Cordon Bleu has offered a special bursary program, developed as an official project by the Ministry of Agriculture, Forestry and Fisheries of Japan for the Promotion of Japanese Cuisine & Food Culture.

Local Flavors, French Techniques

 
Cointreau emphasizes that what they teach are French techinques, not just French recipes; and students are encouraged to explore local flavors.
 
He acknowledges that in each country, one must also explore a nation’s culinary history and traditions. Just as in France, where each region and even certain families are recognized for their heritage recipes, so must it be for each country.
 
But Le Cordon Bleu is on a mission to codify not only recipes but also cooking techniques that are somehow being lost as the world evolves. By learning and codifying these techniques around the world, Cointreau emphasizes, “we are at the service of the culinary arts of tomorrow.”
 
“We come not only with recipes but with a grid of training even before a student learns recipes,” Cointreau explains. So a Le Cordon Bleu graduate would be able to demonstrate not only memorized recipes but also the technical skills needed to compete and thrive in the culinary world.
 
Julia Child at Le Cordon Bleu Paris. Photo: cordonbleu.edu
Jesuit
 
“But why did you partner with Ateneo, of all the schools in the Philippines?” I asked Cointreau. The Le Cordon Bleu International president and CEO explained that it’s because of their shared values of “integrating a true mastery of crafstmanship with enhancing and shaping the characters and  competencies of (their students).”
 
He has also become good friends with Fr. Nebres (the longest serving president of Ateneo de Manila) and loves that Ateneo focuses not only on educational excellence but also on the development of character and values, as well as the importance and joy of spreading the message of Christ to the underprivileged. He notes that the founder of Le Cordon Bleu also valued not only excellence and empowerment but also charity as she in fact left Le Cordon Bleu to an orphanage when she died in the 1930s (the school was later bought by another woman, Élisabeth Brassart.)
 
The LCB Network
 
More than its history, however, Cointreau shares that the advantage of Le Cordon Bleu over all other schools is its incredible global network of multi-awarded chefs and educators.
 
“We are probably the only one to have such an international network. We have been around for so long; we are accredited in more than 10 countires. Not only are we accredited but we can exchange our teachers, programs, internships,” Cointreau stressed.
 
Chef Theirry Le Baut, Technical Director of Le Cordon Blue Ateneo de Manila, shares his personal experience on this advantage: “There are a lot of us chefs (in Le Cordon Bleu) in different countries, in different parts of France, and all of us worked either in a big restaurant or a Michelin-starred restaurant so we have the combined experiences of different chefs from around the world. So if we want to know about a technique, we can just reach out to each other; I can go to Japan or London and stay there for 15 days to see their new techniques and recipes, or they can come to the Philippines. We work together and try to find the best techniques to teach our students. For me, this is what makes Le Cordon Bleu unique.”
Margaux Salcedo with Chef Thierry Le Baut, Technical Director of Le Cordon Bleu Ateneo de Manila
Margaux Salcedo with Chef Thierry Le Baut, Technical Director of Le Cordon Bleu Ateneo de Manila
But he also emphasizes that their strength is in giving each student the skills to be excellent in cooking using French techniques. “French technique is the most important in the world,” Le Baut says. “You can cook Peruvian cuisine or Thai cuisine using French techniques.”
 
The school then give each student all the tools they would need for cooking “the French way”: a set of knives, thermometer, pans, etc. (Students can go home with this set and keep the tools for life.) “Each student has his own work station where the student is personally guided by the professor as he learns each recipe. And everything is precise, down to the measurement of millimeters and temperatures, whether it be for a potato that must be 6 cm in size and 50 grams, or fish that must be cooked only up to 54 degrees, no more. “It must be perfect all the time,” Le Baut stresses.
 
Courses
Liza Hernandez-Morales, Institute Director at Le Cordon Bleu Ateneo de Manila, shares that the school now offers two courses: Bachelor of Science in Restaurant Entrepreneurship and Diploma in Cuisine. The Diploma in Cuisine has 3 programs or phases: Basic, Intermediate and Superior, with each course running 3 months.
Andre Cointreau, President & CEO of Le Cordon Bleu International with Chef Thierry Le Baut, Technical Director of Le Cordon Bleu Ateneo.
Here’s the Ateneo challenge, though: all applicants must pass the Ateneo Collegel Entrance exam. But once you graduate, you will receive two diplomas: one from the Ateneo and another from Le Cordon Bleu.
 
Now you can be an eagle that is not only blue but Le Cordon Bleu!
Clockwise: Margaux Salcedo with Andre Cointreau, President of Le Cordon Bleu International and his son Charles Cointreau, VP of Le Cordon Bleu. Andre and Charles Cointreau with Le Cordon Blue Ateneo Institute Director Liza Hernandez-Morales. Margaux Salcedo with Le Cordon Bleu Ateneo Technical Director Thierry Le Baut.

Cesar Montano Concedes, ASSESSING Possibility of Madrid Fusion Manila 2018

We did it!! Well … almost, so let’s keep pushing!

So last week, Mr Montano confirmed to me that Madrid Fusion Manila would no longer push through.

So of course I shared the bad news with the world.

I never expected that foodies would make such resounding noise – as if food was taken away from our table! LOL

STILL UNLIKELY

As of 8:00 pm last night, Tourism and Promotions officer Maricon Ebron said that Madrid Fusion Manila 2018 is “unlikely”.

She stated the following reasons: no venue, no date, no proper bidding for an event organizer.

She did however say that it was possible for Madrid Fusion Manila to push through but in 2019.

lThe Tourism Promotions Board (TPB) is awaiting the Spanish organizer of Madrid Fusion Manila (MFM) to propose a new date for the international gastronomy congress, after the original date was called off to give way for a public bidding, an official said Tuesday.

*

Maricon Ebron, officer-in-charge of the TPB Marketing and Promotions Sector, confirmed to the Philippine News Agency (PNA) that the event is unlikely to push through this year.

She said Foro de Debate, who owns the Madrid Fusion trademark, has yet to propose a new date for the event, making it unworkable to start the bidding process immediately.

“Most probably, the event would be next year because Foro de Debate has to give us a date. At the same time, we need to check our venue,” she noted. “‘Pag wala silang maibigay sa amin, talagang maka-cancel nga ‘yon (If they could not give us a date, MFM 2018 would indeed be cancelled). It may be next year.”

Full story of PNA here: http://www.pna.gov.ph/articles/1030700

Today, though, while still not confirming that the food congress will push through, Cesar Montano, TPB head, appeased angry foodies by giving an official announcement that the TPB is now ASSESSING the possibility.

But most importantly, he now RECOGNIZES the impact of the Congress. Whee! 🙂

 

I called him to ask if he has in fact changed his mind and Madrid Fusion 2018 is now confirmed to push through. He still refuses to confirm that the event is IN FACT pushing through but said that they are now looking at Marriot Manila as a venue, after he got word that it is available, and, like he said in his statement, ASSESSING the possibility.

The grapevine says they are looking at September. But that is not official. (Earlier the grapevine said June.)

Whatever the REAL reasons or the real plans, at least the foodie world can now rejoice at the ray of HOPE that MAYBE Madrid Fusion Manila 2018 MIGHT (still “under assessment”!) push through this year.

More on Sunday in Inquirer Sunday Biz 🙂

Michter’s Whiskey Now Available in Manila

Had a very interesting lunch today whose menu was whiskey, whiskey and whiskey!

Met Matthew Magliocco of Michter’s, a maker of whiskey based in Louisville, Kentucky – which I correctly identfied as where Jennifer Lawrence is from 😉

Matthew very passionately explained why their whiskeys are more competitive than others, the foremost reason being that they really invest in their barrels which they painstakingly air dry (as opposed to kiln) even if this takes longer, at least 18 months, and is more expensive. This allows the barrels to absorb more details from the environment which in turn reflects in the flavors of the whiskey.

We tried a US*1 Bourbon, a US*1 Rye, a sour mash, a 10 year old Kentucky Straight bourbon and a 10 year old Kentucky Straight rye.

My fave was the 10 year bourbon, which apparently is not necessarily aged just 10 years but can be anywhere between 10-17 years. Matthew thinks what we had today was in fact a 12 year old. Another special thing about this is that the 10 year old bourbons are single oak. (Like me – haha! Single oak for single folk LOL).

Matthew noted though that their master blender, Pamela, is especially proud of the rye, which has made a comeback recently with the popularity of Prohibition cocktails. He himself prefers the US1. While Brett Tolhurst of Wine Depot, our host, took great pleasure in the sour mash, which has corn, rye and barley.

Hope to get to appreciate more American whiskeys in the future – especially if these are from Jennifer Lawrence’s hometown!!

It’s final: Madrid Fusion Manila cancelled

It’s official. Madrid Fusion Manila has been cancelled, as confirmed by Tourism and Promotions Board COO Cesar Montano.

With all the speculations, I decided to just up and get a confirmation from Montano himself.

My story in today’s column in the Inquirer here:

http://business.inquirer.net/248412/madrid-fusion-manila-no

In its place will be a project called Buhay Carinderia by Linda Lopez. In an interview with Linda Lopez, she confirmed that this event will be five times the size of SMX, where Madrid Fusion Manila has been held. “If Singapore has hawkers, Manila has the carinderia,” Lopez explained. “We want to make the carinderia more innovative, dynamic and relatable.”

The Buhay Carinderia launch will be led by DOT Sec Wanda Teo on April 11.

End of an Era: Cafe Ysabel Closing Soon

My cousin held her wedding reception here. I had one of my first dinner dates in college here. It was the epitome of fine dining in the early ’90s.

screen-shot-2016-12-03-at-4-07-52-pm

A few years ago, owner Chef Gene Gonzalez hosted a chocolate dinner for international celebrity chef Bobby Chinn here. And let’s not forget the celebrities who learned to cook or honed their cooking skills here like Judy Ann Santos.

But like the Mandarin and the Intercon, like Fat Michael’s in Bangkal and L’Incontro and Cafe Maestro on Reposo, this culinary institution’s journey is about to come to an end.

Cafe Ysabel is saying goodbye.

The restaurant posted on its Facebook page —

Cafe Ysabel, Gene Gonzalez, Judy Ann Santos, San Juan restaurants, Margaux Salcedo blog, margauxliciousBut it closes in April yet so there’s still time for that one last hurrah, if only to relive beautiful memories you made there. Or to create a memory while you can.

 

World’s 50 Best Heads to Oz

From New York to Australia.

The World’s 50 Best Restaurant Awards in April 2017 will be in Oz, following a very successful awards reception for 2016 in New York.

The World’s 50 Best (@theworlds50best) is a list produced by British magazine Restaurant based on a poll of international  chefs, restaurateurs, and media. There are also side awards such as the Best Female Chef Award, Chef’s Choice Award and Lifetime Achievement Award.

This year’s Top 8 are:

  • No.1. Osteria Francescana. Modena, Italy.
  • No.2. El Celler de Can Roca. Girona, Spain.
  • No.3. Eleven Madison Park. New York, USA.
  • No.4. Central. Lima, Peru.
  • No.5. Noma. Copenhagen, Denmark.
  • No.6. Mirazur. Menton, France.
  • No.7. Mugaritz. San Sebastian, Spain.
  • No.8. Narisawa. Tokyo, Japan.

The World’s 50 Best will be held in Melbourne at the Royal Exhibition Building on Wednesday April 5. The awards will be streamed live from theworlds50best.com.

Massimo Bottura, currently the world's No. 1. I took this photo at the World's 50 Best Awards in London in 2012.
Massimo Bottura, currently the world’s No. 1. I took this photo at the World’s 50 Best Awards in London in 2012. As you can see by Massimo’s weight haha 🙂

ANTHONY BOURDAIN PAYS TRIBUTE TO THE SPIRIT OF THE FILIPINO PEOPLE 

“I imagine this time around there will be tears,” Bourdain wrote in his Tumblr post on the latest episode of .  “At least I hope so.”

In Bourdain’s CNN show Parts Unknown, he returns to the Philippines. You might have even chanced upon him on his last visit.

Anthony Bourdain Parts Unknown Filipino Food

SEE THE PLUG HERE

Make sure to watch but even just this post explaining the episode already has us in tears. 

Bourdain talks about Vangie, his daughter’s yaya. And how Vangie’s grandson had become his daughter’s best friend. He even called them “partners in crime”.

 

“Like many children all over the world, my daughter arrived home from the hospital to find a Filipino baby nurse. Vangie was with her from the very beginning of her life and in time my daughter came to know her son, her daughter-in law, their kids — and in time, an extended family and friends — in New Jersey, Southern California and the Bay Area — and of course, most importantly, Jacques, Vangie’s grandson, her best friend, from whom she has been inseparable since infancy — her older brother in every way but biological. Partners in crime,” Bourdain wrote.

 

He talked about his observation of the Filipino sense of family and community: “Nothing goes to waste around here. Anything, no matter how small, that could be of use to anyone who might need it back home, gets packed in a big box and sent to the other side of the world — if not to family members, to someone in need.”

 

He raises a glass to the Filipino nanny and caregiver: “This episode is an attempt to address the question of why so many Filipinos are so damn caring. Why they care so much — for each others — for strangers. Because my experience is far from unusual. Hundreds of thousands — maybe millions of children have been raised by Filipino nannies. Usually mothers of their own children who they were forced to leave behind in the Philippines. Doctors, nurses, housekeepers, babysitters, in so many cases, people who you’d call “caregivers” but who, in every case I’ve ever heard of, actually care. Where does this kindness, this instinct for…charity come from?”

 

And he pays tribute to our millions of OFWs. “Not everyone in the Philippines, I should stress, has such limited options — but it is the overseas worker –and those they have had to leave behind, who interest me most this episode. I guess you could say it’s personal.”

 

Because he reeks of cool, he also “investigates” how Filipinos everywhere can sing. LOL. “There was one other bit of business I had to investigate. … For years now, in hotel bars in Chiang Mai, in lobbies in Singapore, cocktail lounges in Colombo and Kuala Lumpur and Hong Kong, wherever I go, I find a Filipino cover band able, on request, to play Dark Side of the Moon note for note — before moving on to Happy Birthday (in English, German or Cantonese), Patsy Cline, Celine Dion — and then Welcome to the Jungle. … I had to know more. Where do they all come from?”

 

Then Bourdain addresses us. “I hope the overseas Filipinos and our fans in the Philippines like this episode more than they liked the last one on our other show.”

 

How can we not?

 

Thank you, Anthony Bourdain. Mabuhay ka! 

 

 
Anthony Bourdain Parts Uknown Filipino Food
Anthony Bourdain loves SISIG

 
READ ANTHONY BOURDAIN’S POST HERE:

 

His CNN story HERE.

 

Hey! Make sure to watch his video with Anderson Cooper discussing Filipino food. Anderson Cooper asks Bourdain why eat the pig’s face when there are so many other parts you can eat? A true gourmet, Bourdain says it’s because of the “textural variety to the face”.

 

 

Sofitel brings in French Master Chef Matthieu Garrel

Maitres Cuisinieres de France Master Chef Matthieu Garrel of Le Belisaire visits Sofitel Philippines. Margaux Salcedo for margauxlicious.

Chef Matthieu Garrel, Le Belisaire, at Sofitel Philippines. Margaux Salcedo for margauxlicious.com.The Philippines has truly been blessed with many an excellent foreign chef this year. After the recent visit of French Master Chef Christian Tetedoie comes another Master Chef: Matthieu Garrel.

In case you missed it, click HERE for my piece in the Inquirer on the visit of Christian Tetedoie, the President of the Maitres Cuisiniers de France (Master Chef of France), the highest honor for a chef in France, in the Inquirer.

Also very proud of our adopted French chef, Philippine-based Cyrille Soenen, who just joined this exclusive league of chefs this year. Thanks to Cyrille, we can now boast of having a true French master chef on our shores!

I didn’t know what a delight I was in for until I noticed Chef Matthieu’s jacket. Sofitel’s PR Director Yasmine Hidalgo often holds wine dinners and I like to attend just to increase my vino knowledge so I thought it was just another wine dinner (which are always special). Turns it was an extra special night, entitled “An Evening in Paris”.

“Master Chef! Oooh!” I said, as I was introduced to Chef Matthieu. “I paid for this,” he joked. That was just the beginning of a series of hilarious comments from this Master.

When I asked to have my book signed, he signed at the back instead of the front page, where there is a caricature of him. Then he said, “You want a picture of me with hair?” And proceeds to draw hair on the caricature. “No need, you look like Sean Connery without hair!” I joked back.

Master Chef Matthieu Garrel of Le Belisaire visits Sofitel Philippines. Margaux Salcedo for margauxlicious. But as funny as he is, he is serious about his food, as we saw in the meal that followed.

French Twist

What better way to start a French dinner than with oysters? Garrel’s version, however, is made special with a champagne sauce. It also very curiously used chorizo!

Maitres des Cuisiniers Master Chef Matthieu Garrel of Le Belisaire visits Sofitel Philippines. Margaux Salcedo for margauxlicious. This was followed by a lobster ravioli. This is a signature dish of his restaurant Le Belisaire although they use langoustines. Don’t be fooled by that lobster head. It’s just for your eyes (nothing underneath). The lobster meat is neatly tucked underneath that sheet of pasta. So when you cut through the sheet, there is a burst of umami. Truly a fine dining dish. Maitres des Cuisiniers Master Chef Matthieu Garrel of Le Belisaire visits Sofitel Philippines. Margaux Salcedo for margauxlicious.

Foie Foie Foie!

But those were just introductions to the stars of the show: foie gras. Damien Marchenay, F&B Director of Sofitel Manila, who was my seatmate at this dinner, shared that Le Bar, which pretty much works as Sofitel’s lobby, will be offering a foie gras menu designed by Garrel for the month of July, as they celebrate French month.

So in comes a very curious combination, another “French twist” by Garrel: foie gras with … vegetables and clams! It is deceptive. You think you are eating something not just delicious but also healthy. Such relaxed indulgence!

This was paired with an 2007 Alsace Grand Cru Riesling Altenberg de Bergheim which the sommelier explained is “not Germanic but very French” even if it is a Riesling. She emphasized that it is not sweet, which is what distinguishes an Alsacean Riesling.

Maitres des Cuisiniers Master Chef Matthieu Garrel for Sofitel Philippines. Margaux Salcedo for margauxlicious. Then the piece de resistance: Duo de Canard. Beneath that glistening piece of foie gras are layers of a puree of buttered stewed duck and mashed potatoes. This is really indulgent, a filling meal by itself. The veggies on the side obviously break the monotony of the indulgent duck.

Maitres des Cuisiniers Master Chef Matthieu Garrel for Sofitel Philippines. Margaux Salcedo for margauxlicious. This was paired with a 2008 Saint Emilion Grand Cru. While the sommelier explained that St. Emillion is a wine that is “softer” and “more elegant”, I personally preferred the following wine, a Cotes du Roussillon by Bernard Magrez, even if it is relatively still young (2011; the most highly recommended vintage is 2004) as it was surprisingly more velvety. It is 70% Syrah. Apparently, as you can see in the photo below, I am inclined towards unctuous flavors, depicting an appreciation for wines with higher alcohol content!

Maitres des Cuisiniers Master Chef Matthieu Garrel for Sofitel Philippines. Margaux Salcedo for margauxlicious.
Photo courtesy of Yasmine Hidalgo via Facebook. Chef Matthieu Garrel (in chef’s jacket) beside Yasmine Hidalgo of Sofitel (seated with glamorous necklace).

The Cotes du Roussillon Mon Seul Reve was served with the Moelleux Chaud au Chocolat du Belisair. This immediately brought me back to France. There is something about the French and chocolate. It was creamy yet definitive, i.e, the taste of chocolate was not lost in its creaminess; and rich yet elegant, i.e., hindi sabog. Loved this. Dude knows his chocolate.

Maitres des Cuisiniers Master Chef Matthieu Garrel for Sofitel Philippines. Margaux Salcedo for margauxlicious. It was, as its title suggested, “an evening in Paris”. Garrel deserves that Maitres Cuisinieres de France title. An excellent chef indeed.

If you are in Paris, check out his restaurant Le Belisaire, which is said to have been a favorite of former French President Nicolas Sarkozy.

In the meantime, this menu is now offered at Spiral the buffet of Sofitel Manila. There is also a special Foie Gras menu at Le Bar for the month of July.

Sofitel Manila
Sofitel Philippine Plaza Manila
CCP Complex, Roxas Boulevard
Tel: (+632) 551-5555

Le Belisaire, Paris.
2 rue Marmontel
+01 48 28 62 24

CPK Pizza Wars produces 3 delightful new pizzas


Every so often CPK holds Pizza Wars and we were fortunate enough to witness one of these Pizza Wars yesterday. Its purpose is to encourage employees would be to be creative and at the same time feel a sense of ownership because whoever wins the pizza war will have his or her pizza place on the menu. The wars are among pizzaiolos of different branches of CPK.

For this pizza war there were three contestants or finalists: Romel Panaligan from CPK Alabang, Lea Castillones from CPK Eastwood, John Chloe Oplejeda from CPK Trinoma.

Farmers Pizza


Panaligan from Alabang made a vegetarian pizza called Farmer’s Choice. Its base was roasted squash then the pizza was topped with mozzarella grilled eggplant and zucchini and for added roof he also put cherry tomatoes and desiccated coconut. A lot of the guests and judges were touched by the story of Panaligan about how he started out as a dishwasher at CPK then move up to become a pizza chef. it was a good and hearty vegetarian pizza.

Steak with Mushroom Pizza


Castillones, the lone female chef in the contest surprisingly was the one who chose to put steak in her pizza. This was a very filling pizza and I loved how the steak was thin and not hard to chew. She also added truffle oil which gave the pizza character.

The Elvis

This pizza was my favorite among the three and if I were to judge I would have voted for this one. It is actually a dessert pizza but it was interesting how the chef incorporated everything you love about the morning: Bacon,  maple syrup, bananas and a scoop of ice cream in the middle for both sweetness and contrast.

The winner of the pizza war was the Farmers Pizza which will now be available in CPKs everywhere. The winner went home with P25,000 prize money! Meanwhile I have to find a way to get the Elvis on the CPK menu …

Sandy Daza is new ambassador for Canadian beef 


So proud of our friend Chef Sandy Daza who is now ambassador (naks!) for Canadian beef.

Canadian beef was launched last Monday at New World Hotel (Makati on Pasay Road across Greenbelt 3), which will be carrying their beef for the month of June.

It was explained at the launch that Canadian beef is graded like American beef (prime, choice, select) but that all Canadian beef is table beef and all their cows are accounted for via RFID tag. I guess this is just like Japanese beef so at any time you know a cow’s origins and lineage.

If you prefer steak that is still meaty, unlike Jap Wagyu that is sometimes too soft while excellent, get Canadian beef.
Sandy Daza, Canadian beef

What was also interesting in the New World Hotel presentation is how they will use the Canadian beef with their Chinese menu at Jasmine!

Check out this sosyal na siopao! 

Or this stir fried diced beef tenderloin … Yum!

This simple beef steak was also good. Was surprised to find goose liver on top!

Chef Sandy also gave a tip that as opposed to US beef, the quality is at par but the prices are more affordable! (Shhh let’s keep that tip between us 😜)

Canadian beef is available at Rustans.