Halo-halo, a Pinoy All-Time Favorite

Chef Ed Dychauco, RN

Everyone has a favorite comfort food. Be it a dish or a dessert. Be it sweet, sour, bitter or salty. And not only does this generates or evokes childhood or adult memories, but it also pave the way for more future memories into our more mature years.

This week, I felt like it is about time that we try to look deeper as to what is it in our Pinoy all-time favorite treat that makes Halo-halo a hit among the young and old alike.

Simple and traditional halo-halo would just have the following (but not limited) key ingredients: mongo beans, kidney beans, nata de coco, kaong, banana, langka and ube. Topped either again with ube ice cream or mango ice cream. Nata de coco & kaong comes in different colors that also makes the serving glass very colourful.

But then again the abundance of local and native produce can include more than a dozen of well-loved ingredients like: corn, camote, garbanzos, macapuno or fresh coconut, papaya, mangoes, and any other fruits that are in season, leche flan, pinipig or corn flakes for that crunch, chocolate malt powder, barquillos as added decoration/topping.

Served in a tall glass or a wide-open shallow glass, these ingredients can be placed on the bottom of the glass and covered with finely shaved ice, or the other way around (for better presentation), then added with milk, be it carabao’s fresh milk or evaporated milk. Sometime sugar is no longer necessary since all the ingredients are already sweet by it self.

But for a better tasting serving, a scoop or 2 of ube or mango ice cream is added. I personally like ube ice cream in my halo halo but then again, having ube halaya as one of the major ingredient makes the halo halo even better, plus of course the ube ice cream. To each his own.

With the influx of new ways of presenting the traditional halo halo, it has gone upscale. Remember when the price then was just a measly P5.00 for glass and maybe a peso or two more for the ice cream? It has gone to about P30.00 in regular shops to as high as P200.00 or more in luxurious hotels or restaurants. Abroad, this is already a specialty in the menu.

Funny but I always loved the halo halo in small shops where they really cook and prepare their different ingredients the “old” way. Beans are cooked with syrup, just like the banana and langka (but again, sometimes, fresh sweet langka is a lot better!), while the rest of the fresh fruits are just included as it is. Ube is mashed, cooked with milk and sugar until it becomes ube halaya.

But then again, it doesn’t mean that because there are more ingredients, the halo halo would taste better than the others. One should always remember that it is in the blending and the harmonious relationship of the ingredients, be it 3 or 4, or maybe 5 or 6 that makes the difference. The correct combination of the right ones, cooked and prepared well can make it a stand out by itself.

What about the ice? The thinner it is the better, but there are times I would like to have some big chunks in it because then I get to have it melt in my mouth, especially on a hot summer day. Or at any particular day when it is really, unreasonably warm.

Fresh carabao’s milk would taste really and absolutely great in halo halo, but evaporated milk will do if there is none. Which is what is normally used in most shops now. Fresh milk in boxes doesn’t give the “kick” to it, if you know what I mean. It just doesn’t taste right.

Prepared simply or lavishly, halo halo is here to stay…forever.

Why not have it now? Remember to always leave some room for dessert after a meal. It always give us that smile and twinkle in the eye!

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Well-Loved Pinoy Dishes

Chef Ed Dychauco, RN

Great foods. Great taste. What else do we find in a dish? Simplicity? Ease of preparation? Visually appealing? Different spices to perk up our senses? And maybe more.

That I know is all found in Pinoy foods. Be it sweet, sour, salty, bitter, spicy and of course, the “umami” taste. And luckily, we do get to find all these in several of our local mouth-watering dishes.

I am pretty sure everyone has their own favorite dish. Philippines is blessed with so much produce and depending on where one is located, there will surely be a unique blend of culture included in their gastronomic delights.

Luzon, Visayas, Mindanao. Each has its’ own cuisine that really stand out. But whether the food come from one region or another, we can always boil it down to some very exciting & delicious few. Or should I say many?

Number one on the list would be Letchon. A celebration is never complete without this crispy roasted pig. And again, there are many different ways of doing it. But normally, it is stuffed with some lemon grass, onions, garlic, and other aromatic herbs before it is roasted in an open fire. While cooking, some baste it with oil, soda (coke!), soy sauce and the like. Letchon is like the “star” in every occasion. And goes very well with Sarsa (letchon sauce) or just plain garlic/soy sauce/vinegar dip.

And if there is letchon, then surely there will be “Blood Stew” (Dinuguan) or Paklay. I grew up with Dinuguan made with all the pig’s internal organs. But I noticed that in the northern region, they add pork cubes on it. Which I think is perfect! Paklay is prepared simply by sauteeing it with some garlic & onions in vinegar. And of course, dinuguan goes well with puto, another Pinoy delicacy. No wonder snacks can also include dinuguan & puto!

What about Humba and Adobo? These two delectable dishes need no further introduction. With soy sauce, vinegar, garlic, sugar & different spices, they are normally simmered till cooked, which means, soft & gooey because of the oil coming out from it as it is cooked. Just wonderful!

Pancit! Be it pancit canton, bihon, bam-I, sotanghon, and the like, this is always present in celebrations. For long life in birthday celebration, this will always make its’ present felt! Prepared with meat, seafood, and assorted vegetables, this is another staple in big or small parties.

Funny, but Spaghetti is always present too. I would presume because this is what the children love. And if there is spaghetti, Fried Chicken would not be far behind. Prepared in several ways, fried chicken with or without gravy is always another dish that is sure to go first!

Menudo and Caldereta. Another duo that always have a place in the table. Supposedly, Menudo is made of pork while caldereta is made of beef with carrots, onions & potatoes in tomato sauce and different spices. Lumpia Shanghai, made with ground meat & some vegetables, wrapped in lumpia wrapper & deep-fried, is another well-liked dish.

Embutido, made with ground beef and sometime ground pork or both, (somewhat like beef loaf) with raisins, cheese, Vienna sausage, and quail eggs wrapped in foil is steamed or cooked in the oven. This is one dish that can be served hot or cold, sliced. And usually with accompanying catsup for added flavor & taste. I can also remember having meat-filled Empanada in get-togethers.

For Seafood, it is always Escabeche or Sarsiado. Served always in one or two as whole big fishes (Lapu-Lapu), fillets are also being served which I also believed is a lot better and easier to serve to guests. Squid is normally served fried, hence Calamares. Although sometimes they are stuffed and served grilled. Shrimps are usually just sauteed with some oil and garlic. If not, they are stuffed or wrapped with ground meat & deep-fried.

And for the finale, the desserts! Almost always there is the creamy fruit salad, buko salad or the flavored buko pandan. Leche Flan or custard is well loved. Made with egg yolks & milk then steamed or baked, this is heaven!

Native Kakanin like Suman, Bibingka, Palitaw, Biko, Kutchinta, and Maja Blanca will complete the table. Although fresh fruits in season will also be prepared and most often, banana, pineapple, mango, or watermelon. But because of the availability of “imported” fruits, we also get to see apples, oranges and grapes nowadays.

Cakes like Chocolate, Chiffon or Custard is sure to add weight. Although once in a while, other desserts are also available like Mango Float, Brownies, Coconut Macaroons, Cake rolls and Brazo de Mercedes.

Whew! After writing this, I think I am getting really hungry myself and have to grab something to eat! So till then, happy celebrating and eating!

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Amazing Adobo!

Chef Ed Dychauco, RN

One ultra all-time favorite dish among Filipinos is Adobo. Be it chicken, pork or a mixture of the two. It has become almost like a “national” dish to everyone, if I may say so. And that everyone has their own version of preparing & cooking it and I am also pretty sure, also has a story to share behind this delicious dish.

I remember getting excited everytime I go on my yearly vacation in Mambajao, Camiguin during summer when I got to visit my maternal grandma. And since there were no electricity then, it was a “regular” dish that they would prepare. Meat like pork and beef were bought in the market once a week, during early Sundays, right after the Holy Mass. And one has to be early to get the best part, because of limited availability.

Once home, the pork is washed thoroughly, marinated and left for a few hours before it is then simmered slowly in a big “bandehado” in the “dirty” kitchen using chopped woods to perfection! Oh! The sweet and fragrant combination of the aroma of garlic, bay leaf, soy sauce & vinegar would fill the air. It was just heavenly.

And while the adobo is cooking, the rice is also being prepared and the table set. We used to have this large wooden table with long wooden slab chairs where we get to sit side by side with my brothers & sisters. My grandma would sit at one end of the long table whole my mom would sit near her. The rest of us would sit near where the cooked dishes are placed. Need I explain the reason?

We have that screened wooden cabinet where foods are stored after it is cooked (if it was done early) or the left over which we will be having later or the day after. And I can always vividly recall when the adobo is reheated, which make it more “sticky” and delicious if done many times. And towards the last few “fat & skin” that is left, my mom would slice them and use them for another delectable dish, Pancit Bihon!

It was a dish that I would always look forward too. Not because it tastes well alone but taste a lot better when paired with eggs, scrambled or sunny side-up! And because there were no refrigerator to keep dishes that would spoil easily, Adobo is always “it”! Well, other favorites I can recall would include “Humba” & “Inun unan”. But that is another story.

It wasn’t after I became enticed in the culinary world that I learn to do the adobo, my way. I know I love to pan-fry my meat pieces after marinating them for a few hours. That is to keep the “juices” sealed in. I would use a head of crushed garlic, with lots of peppercorn & black pepper ( I like it spicy!) and brown sugar (that caramelizes as it is cooked, leaving very little thickened sauce & lots of oil (which I used to cook fried rice in before), aside from the other ingredients like bay leaf, soy sauce & vinegar. Cholesterol here I come!

I would simmer it slowly to really cook & soften the meat pieces so that it will just fall off from it’s bone and when it eaten would practically “melt” in your mouth. Served as it is or top it over warm steamed rice, it is a dish I am sure everyone will enjoy. Lately, because of “fusion” and the changing scenario in food, it is also shredded and used as “adobo flakes” (over rice, etc.), used as a siopao or meat roll filling, but I do know I would also love this on my pasta!

Below, I am sharing my version of my chicken adobo recipe.

CHICKEN ADOBO
1 kilo chicken legs or thighs, cut into pieces
¼ cup vinegar
¼ cup soy sauce
¼ cup sugar
¼ tsp black pepper

¼ tsp black peppercorn
2 tablespoons MARCA LEON CORN OIL
8 cloves garlic, crushed
4 pcs bay leaves

Come & join the fun…cook some adobo today for your friends & family! They will surely love you as well as the adobo!

Happy Cooking!

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Café Volere in Cebu City

By Chef Ed Dychauco

Wednesday, June 29, 2011

CAFÉS are the in thing. And it won't be surprising to see small and large scale cafés and coffee shops mushrooming all over. Each and everyone have their specialties and offerings. Be it simple and basic drinks or desserts.

One of the newest and trendiest café to hit the Queen City of the South is Café Volere, a friendly modern coffee shop that is nestled on the basement of Rustan's Supermarket at Ayala Mall.

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Volere is an Italian word, which means, "I like," according to their store supervisor, Ms. Grace Moronia. A simple but very elegant place to have freshly ground special coffee using only the finest Arabica beans, meaty Lasagna (best-seller), scrumptious sandwiches (beef pastrami, tuna, chicken, and ham and cheese) in whole wheat, French or soft sweet bun, delicious and sinfully-rich desserts, cakes and pastries that includes deep-dark chocolate-based cakes and decadent cheesecakes. It is a place not only for coffee lovers but also to those who have a passion for something sweet!

Their well-trained female barista, Ms. Maricel Manaba, has been with Café Volere since they started and has served countless and various simple cappuccinos, lattes and espresso to the more sophisticated hot and cold concoctions to numerous well-known clients and celebrities that include prominent politicians, businessman, basketball players and the like.

Noticeably, there are also a lot of foreigners enjoying their cup of coffee together with their friends and family.

Right in front of Café Volere is another sister company, Oven-Fresh by Kate, a bakeshop that sells all kinds of breads but also concentrates on Artisan Specialty breads on weekends like Sourdough, Polish Baguette, Rye Bread, Whole Wheat, French Bread, Bagels, Rosemary, Foccaccia and many more.

What started as a small, home-based entrepreneurship way back in the late 2000, their first venture in the baking industry, Baker Bob became a hit among bread connoisseur. Regular, day to day hot breads are sold out fast as soon as it comes out fresh from the oven.

From one branch, it ventured into six more branches within Cebu City that includes Robinson's (Fuente Osmena), Robinson's (Mactan), Robinson's (Talisay), Banilad Town Center, Rustan's Banilad and Basement of Rustan's (Ayala Center) in a short span of time.

Soon after, there was a clamor for more "specialty and health" breads, which prompted the owners to start and venture into the more complex but "good for the body" type of baked products.

Hence, Oven-Fresh by Kate was born. And it didn't take long for the consumer to realize that these types of breads are now available and can be bought in their several branches within the city.

Katherine Go-Ching, the lady behind the success of these establishments, is a graduate of several prominent baking schools in Thailand and other well-known institutions here and abroad. She really has the passion in making the best bread, cakes and pastries.

Ably assisted by her husband, brothers and parents, these family-owned establishments are already making waves not only in Cebu City but nearby towns and cities as people crave for more of her baked goodies.

So, when in Cebu City, try to visit one of their branches and enjoy what Baker Bob, Oven -Fresh by Kate and Café Volere had to offer. Relax and enjoy!

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Published in the Sun.Star Cagayan de Oro newspaper on June 30, 2011.

Mindanao Barista Cup Eliminations

Chef Ed Dychauco, RN

A yearly event where a Barista winner is chosen to represent Mindanao in the annual National Barista Cup in Manila, this year, the elimination was held at the Gloria Maris Function room at the LimKetKai Mall last June 9, 2011.

7 screened competitors from Cagayan de Oro City, Iligan City, Bukidnon, General Santos City & Davao City were present to show their skills and mastery in the art of coffee making using world-renowned Italian-made Rancillo Espresso Coffee Machine and only the finest locally-grown Benguet & Cavite Robusta & Arabica Beans. World-class Torani Syrups were also used to enhance their own-concoctions which further made the coffee taste better and the aroma truly heavenly.

In competition like this, each participant has to do 3 coffees. First is a cup of Espresso, 2^nd is Latte and the 3^rd is their own blend or concoction, and it can be hot or cold. And they are graded according to PBCA standards, which is quite strict in terms of preparation, taste, skills and many more.

Emerging as the Champion was the good-looking Bryan Silvaro, 21 years old and has been a Bartender/Barista for only more than a year. A soft-spoken lean guy who started as a part-time waiter/bartender nearby during his high school days, Bryan has become engrossed in the art of Latte art in coffee making. He sees the excitement and fun in this unique art and eventually enrolled at Jamaican F & B. because of his love & passion for this, he was hired instantly by Mr. Rey Sumania, Instructor/owner of Jamaican F & B after graduation.

Having traveled extensively all over Mindanao (Zamboanga del Sur & Norte, Surigao del Sur & Norte, Butuan City, Davao City, etc.) he became an assistant to Mr. Rey as they conduct classes & seminars to students & professionals alike. It was during these travels that Bryan developed more of his skills in the hands-on preparation of different type of coffees. Aside from being a bartender, it also helps him in the development of new drinks. He also works free-lance as a barista for Slick Café.

Single and available, Bryan comes from Carmen, this city. He had 4 other siblings, 3 girls and another boy. And being employed makes a lot of difference in his life. He is able to help support his family. And like any other skilled employee, he sees himself working in a cruise ship or a hotel in the years to come.

Winning this competition is a lot of pressure, he said. Because he has to outdo himself if he wants to win the national title come August in Manila. He believes he needs to practice more and be more confident in himself. His own mixture, Pride de Oro is a blend of Espresso with freshly squeezed pineapple juice, hint of Torani green apple syrup & vanilla. Bryan used pineapple because he wants to showcase locally produced fruits in his unique coffee blend.

1^st Placer (or 1^st Runner-up) went to Mr. Lyndon Recera, 21 years old is originally from Dipolog City but now employed at Celine’s Coffee in Valencia Bukidnon. Already in his 3^rd year HRM course, Lyndon has to stop schooling but sees a very good & bright future of himself in the coffee business.

His love for coffee started when he was exposed to coffee seminars conducted by Jamaican F & B in Dipolog City. But first and foremost, his passion was in bartending. Having represented and won a couple of student divisions in flair tending, Lyndon wanted also to try his luck in the art of coffee-making.

And sure enough, he did pretty well in the competition with his unique blend of “OMG-Over My Guts” coffee mixture using lemon grass as one of his major ingredient. He believes that there should also be some “medicinal” properties concocted in the coffee to make one truly enjoy that cup! Other ingredients include: steamed milk, watermelon habanero syrup & vanilla.

Like Bryan, he sees himself traveling the world while making use of his barista & bartending skills in the very near future and thereby, helps his family financially.

2^nd runner-up was also a student of Jamaican F & B who now works professionally in one of the coffee shops here in CdOC.

All winners received a trophy, gift packs from Torani and a certificate. This event was sponsored by Equilibrium Intertrade, distributor of Rancillo Coffe Machines, Torani Syrups T Dilmah Teas.

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Remembering My Dad…

Chef Ed Dychauco, RN

My dad came from a big family based in Manila in the early 1900’s. My grand parents migrated from Mainland China and became successful businessmen in Chinatown. Out of the many children, only 9 of my dad’s brothers & sisters survived the cruel realities of life. Some succumbed to childhood diseases, some I really don’t know what happened.

Being the 3^rd son, (there were 5 daughters & 4 sons), he didn’t get t finish his studies because as far as I can remember, they have to make sure their sisters get to finish college instead of them. And with that, he went to work at an early age, helping out in their general merchandise business.

Eventually, my dad married my mom and was blessed with 6 siblings, 3 girls & 3 boys. We lived in our place along Concepcion Street in Ermita , Manila for a few years more before we were transferred to our aunt’s place. We were left to stay with them because my mom has to move back to Camiguin to be with my grandma. My dad suddenly became a “probinsiyano” after being a Manila boy since birth.

But while we were under one roof, my dad worked as a sales agent and he travels a lot. Sometime we don’t get to see him for days because of the nature of his work. So, it was always a welcome sight when he is home, especially on weekends when we get to go out and have fun with my other brothers & sisters.

I always look forward to having great lunch or dinners when he is around or just plainly going to Luneta Park if the “budget” does not allow us. With a balloon in one hand and an ice cream cone on the other, it was already very special for me.

My father was strict, but kind. He makes sure we studied hard and make good in class. It was only later in Camiguin when I get to study there for 3 years that I got to know him better. A small town with few people. He earned his ranks. He became president of so many socio-civic organizations. Soon he was elected as a councilor in Mambajao and not only once, but for several terms.

He plays the harmonica well. He loves music, but specifically “marching band” music, since he used to be a member of his elementary and high school band. He always talks about his friends and how they did well in their band. He can play simple melody on the piano, too.

He was well-liked by the people because he is generous. Either with advices, “fung shui” tips, and many others. In fact, he is also good in traditional Chinese medicine that he also became known as “Doctor Dy”. I remember having a cabinet full of Chinese herbal remedies in our house then. And he would give away those medicines for free to those who came to see him for “treatment”.

He can read Chinese characters very well and was a wide reader, be it in English or Chinese. A lot of words of wisdom he can share, not only to me and my siblings but to others as well. And I noticed that every time he can’t seem to understand something, he has a dictionary ready. Both in English & Chinese. Guess that’s where my love for books started.

He was very proud of our achievements. We all finished college with different college degrees. But when business is in your blood and runs in the family, nobody can ever take that away from you! That is exactly why all of us are now entrepreneurs. I particularly recall the time when I graduated from my Biology degree and my proud parents were there to attend. Never did I realize that they had never attended a single graduation rite from my other 4 older siblings, since they all graduated in Manila. No wonder they were so excited, proud and very happy during that day.

When my elder brother, Bob, died of a drowning accident in White Island Camiguin in 1987, he was devastated. Being the first male born of the family, he was my dad’s favorite. I can see the pain, the grief and the anguish in his face. I’ve never seen my father cried. It was just terrible seeing my dad in that state for sometime. But life must go on. He went back to his normal routine and eventually seemed to be okay. But not for long.

The year 1989 was another tragic year for our family. I brought my parents to the United States for a vacation but another disaster struck. My elder sister, Gloria died due to ecclampsia. When I told him of the news he was totally devastated. It was just 2 years when he lost a son, now a daughter.

Sad to say, we have cut short their trip and I have to accompany them back home. It was unbearable to see both my father & mother in distressed. But I have to be strong for them. I heard my dad asked God, Why? He was overwhelmed with 2 loses in 2 years. And that was hard, even for me. But then again, everything happens for a reason, although we really don’t know the reason.

I continue to work in the United States and when my dad became really ill, I flew all the way from St. Thomas, Virgin Islands to come see him. But since I have only a weeks’ leave, I can only talk to him on the phone after my trip home. That was on April of 2006.

He celebrated his 70^th birthday on August on the same year which unfortunately was his last. All members of the family attended, his brothers & sisters from Manila came. Many of his close friends were around. I missed this one since my leave was not approved. I really felt bad.

Now, I can only look back and reminisce the time we were together. Remembering his words of wisdoms, his laughter and love for his kids and grand kids. He was really fond of children.

Now that I am a father myself, everything seems to be coming back to me. Not just being a dad, but a nurturing dad, a friendly dad, being around for my children when they needed me.

Dad, wherever you are, I know you are my guiding light and you continue to shower me with your love & wisdom and be the best dad ever. We love you and we miss you!

A wonderful Happy Father’s Day to all dads!

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My Most Cherished & Treasured Encounters at The World Food Expositions

Chef Ed Dychauco, RN

If my memory serves me right, I had been invited to grace, judge & conduct culinary demonstrations during the annual World Food Expositions (WOFEX) for the past several years all over the country. Luzon, Vizayas & Mindanao. And in doing so, I was given the opportunity to meet several exciting & diverse group of well-known personalities like Chefs, writers & editors, TV & movie stars, etc.

I am so honored to meet “big shots and big names” in the culinary industry. Getting to know them personally, talk to them and in return, remembering me, not as someone from Cagayan de Oro or Mindanao, but as Chef Ed! Incredible, isn’t it?

Well, the climb up was not that easy I should say. I was nobody then trying to create a niche in this wonderful industry of food & drinks. Not that I am a somebody now, but I remember just being me and trying to get to know these people, have pictures taken with them and asking for their business cards so I can always say, “Hey! I have met so and so” and when I get back to CDO, I have lots of stories to tell.

With the gracious help of the late Ms Mary Kaw of Peotraco Industries, she paved the way for me to be known, acknowledge & be heard during the Filipino-Chinese Bakery Expo at the World Trade Center way back in the early 2000. I was asked to “emcee” all her events & demonstrations at the main stage. I also had my very first national baking demonstration then, to a jam-packed live audience showcasing my delicious version of Camiguin Pastel, which was also known as the “Queen of Breads”.

Eventually, I get to attend more food expos like Asia Food Expo, PhilFoodEx, MafBex, Mindanao Culinary Expo, MinFHEx, Kadayawan Culinary Expo, Cebu Goes Culinary and many others. Which turns out to be very educational and eye-popping for someone like me. And finally, my doors were widely open for endless possibilities..

Ultimately, I was invited to serve as a culinary judge in food shows, HRM schools, and many others all over the country and in different competitions like Flairtending Competitons, Cooking & Baking, Cake Decorating Competitions, Ice Carving, Barista, and many, many others. Which again, gave me a better insight of what it is to be, and what to look for in a contest. Although, modesty aside, I had won several Regional & National baking & cake decorating contests myself during my younger days. God-given talent and genes runs in the family, I should say. I was also invited several times by local TV stations to handle culinary segments of their variety/talk show.

Then, finally, a few years back I was tasked by some of my national suppliers to help them promote their products, be it cookware, ingredients, or equipment through a live cooking or baking presentation. Guess they all saw the potential and positive demeanor in me and my “surprising hidden talents” that should be shared.

And as the saying goes, the rest is history. I became a “regular” presenter (these, in my own words) in the several WOFEX all over the Philippines. Last year marks a milestone in my career as a Chef because I get to be a part in all the 3 World Food Expos! And being a Kagay-anon, I felt very proud and honored to be the only one form the city of golden friendship to be given the magnificent opportunity to do something I really enjoyed & be an inspiration to the future “Chefs”.

Those amazing exposures really gave me the much- needed confidence to face many people and still do things that I think I do best. To teach, to nurture & to guide my fellow “bakers & cooks” in my own little way. Meeting wonderful & remarkable award-winning chefs also gave me a fantastic and insightful perception in this changing world of globally competitive food & cuisine.

And of course if it’s not for these creative and willing people who gave their trust & confidence in me, I would not be where I am right now which continue to challenge me in my quest for new exciting trends, superb ideas and fantastic ways to improve my craft in this ever changing breathtaking culinary world. And before I forget, I would like to thank the wonderful people behind Premier Events Plus (PEP) Group Inc, Mr. Joel Pascual, President, and his equally admirable staffs: Ms. Ria & Ms. Chari, Stab and Paolo for having been always so kind and supportive of me through the years in their annual food expositions.

On the other hand, most of the culinary personalities, proprietors, exhibitors & sponsors of WOFEX became my friends & allies. I learn & continue to learn from them. And it is much easier now to “ask” questions and get great answers from them! That’s what friends are for, right?

It was during these past exposition’s that I get to upgrade also my skills and see new trends and exciting products. And that is exactly why I am encouraging and inviting all enthusiasts, businessmen and the like to attend this event. By the way, entrance is FREE! And will last till Saturday, the 11^th of June.

The 6^th World Food Expo (Mindanao) is being held here in Cagayan de Oro which started last Wednesday, June 8^th, for the very first time after being in Davao City for the past 5 years. Isn’t it wonderful? We are now all given the privileges to join, participate & be a part of the Philippines’ most exciting Ultimate Food Show!

Come one, come all and be amazed! Earn & Learn!

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