5th Food Processing & Packaging Technology Expo

By Chef Ed Dychauco

Friday, June 25, 2010

JUST a few months ago, I was in Cebu City for the WOFEX Visayas (World Food Expo). Now, it is Davao City once again for the FPP Mindanao where in last year I was invited to conduct a culinary demonstration.

However, I was there to do a different task. This time, it was more challenging and exciting because I was asked to judge not one, but three thrilling and exhilarating events.

Click here for Election 2010 updates

After traveling about 7 fun-filled hours from Cagayan de Oro City passing by the scenic Bukidnon and Buda area, I arrived in Davao in time for lunch. There I was greeted by Ms. Ria Lugtu, Ms. Charie Zarcal (Trade Officers of PEP Group) and Mr. Joel Pascual (President of PEP Group) at the Organizer's booth where my lunch was already waiting. How very thoughtful of them! I also get to meet Ms. Ayen Garcia (managing director, creative media box) and Mark Anthony Blanco (Asst. Trade Officer). After filling my tummy, I was informed that I was being called at the Mindanao Culinary Festival area (this is part one of the activity since there will be a part two sometime in September) to do some judging with the "Sooo Pinoy Dish". I told myself, wow! Another food tasting!

Several entries were presented and plated wonderfully using Tilapia, chicken and Tuna as main ingredients. It was an event sponsored by Unilever wherein each contestant was also asked to use their newest products: Lime Powder and Bango, as part of their ingredients. The be-dimpled and tall Chef Ianne Monfort of Melmont Pinutos Republic and the young and handsome Mr. Joey Macaraeg, Mindanao Area Sales Manager for Unilever and me completed the line-up of judges for the competition. It was exciting as well as delicious tasting the several unique entries using local produce. Good thing I still had room for more food!

The following day was truly memorable because I get to enjoy several sips of espresso, cafe latte and the contestant's own and exceptional concoctions in the morning, since it was the Barista Cup 2010 Competition. Baristas from 8 different coffee shops competed with each other.

With me who served as judges includes the charming Ms. Christine Rebosora, owner of Fagioli Cafe, the striking Mr. Rovic Cuasito, Host of ABS CBN Davao regional show, the attractive and athletic Mr. Michael Soledad, Chef/owner of Molave Bistro and Bar. Technical judges were Mr. Rey Sumania, Sales Specialist and Branch Head, Cagayan Office and Mr. Ariel Garcia, with Mr. Ferdinand Coderias acting as Head Judge.

In the afternoon, about 15 contestants from all over Mindanao vied for the Flair-tending Showdown. This time, I get to sip and enjoy distinctive cocktails (being a sensory judge), together with Ms. Cioni Canete, HRM Coordinator of AMA Computer Colleges and Mr. Ferdie Layug, Beverage Consultant. Technical judges include Mr. Ariel Garcia, Baguio Sales Specialist of Equilibrium Intertrade, Mr. Ferdinand Coderias, Sales manager, and Ms. Cherry M Cruz, owner and general manager of Equilibrium Intertrade Corporation who flew all way from Manila. Needless to say, I was kind of groggy but awake all night! Guess the mixture of coffee and cocktails is still spinning inside my head!

I finally got to roam around the hall of Bangko Sentral on the 3rd day. There I get to meet again some old acquaintances and suppliers from the industry. There were food sampling and free drinks for everyone. Several seminars were held during the 4 day expo on food production and processing, there were cooking and baking demonstrations, talks on the latest technologies and trends in businesses and many more.

I saw Chef James Antolin and Chef Buddy Trinidad doing their thing to the delight of the audience. Later after the demo, I was briefed by Chef James regarding the very 1st Philippines Culinary Cup which will be held during the 10th World Food Expo (WOFEX) in Manila come August 4-7 at the World Trade Center and SMX Convention Center. Several exciting competition categories are now lined up like: Filipino Cuisine Challenge, Young Chefs Team Challenge, Pasta, Local Fish or Seafood, Plated Desserts, Wedding Cakes, Pastry Bakery Showpiece, Best Barista, Flair-tending Challenge, Creative Cocktails and many more. By the way, this competition is open to everyone.

It was indeed surprising for me to see another old buddy, Chef Abet Ros of Fonterra during the fair, whom I haven't seen or heard from for almost 2 years! We talked briefly because he has to leave for an appointment. Dorothy Du of Edesy also had a booth for her tasty shredded pork, fish and beef and again, this is another friend whom I haven't seen for ages! Got to chat with the pretty and smart Olive Puentespina of Malagos Resort where we also exchanged notes. Mr. Julius Rodriquez of Nestle Phils was also around and i was given a few cups of the refreshing Sjora, a new tropical pineapple drink which were being enjoyed by everyone. And of course, Ms. Tetta Tirona of Stram Events who was in town for a project.

Davao city is such a wonderful place to visit. The delicious and innovative cuisine, fresh fruits and vegetables all made my trip to Davao a gustatory heaven! And not to forget of course, the warm, hospitable and friendly people! I had my share of the exotic Durian in 2 occasions, fresh tuna as kinilaw, and many others. Needless to say, I had a wonderful ôfood tripö while in Davao City! And this is another upcoming mouth-watering article!

Many thanks to the wonderful people who made my trip to Davao another unforgettable experience. To the organizers of Mindanao Culinary Expo (Baby Montemayor, Jean Bangayan and Ms. Ruby), for inviting me to judge (hope to see you again in September!), to the organizers of FPP (Joel, Ria, Chari, Ayen, Paul and Mark), to the Equilibrium Intertrade staff for the flowing coffee, to my aunt, Violy Santiago and her son, Sonny for letting me ôalwaysö stay at their beautiful house and the wonderful dinner at Nonki Restaurant (an authentic Japanese Restaurant) and Ice Giants for the ooh-soo-good dessert, to Uncle Bob and his son Geoffrey for the short city tour and eat-all-u-can lunch at the Buffet Palace, to Mr. Rene Esteban for the endless laughs and appetizing lunch at Sankai Japanese Restaurant, to Ms. Ellen Ingan-Eng, the original Tuna Queen for a delightful Tuna lunch, to Chef Ianne for the scrumptious dinner at Pinutos, Rona Naidas for the music-filled night at the KarlÆs Koffee Korner, to Chef Mike for the melt-in-your-mouth Lengua, and most especially to Joey Macaraeg for driving and accompanying me around all these ôfood tripsö.
Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/5th-food-processing-packaging-technology-expo

Dychauco: My Davao City's Food Trip

By Chef Ed Dychauco

Thursday, July 1, 2010

AS PROMISED, this is my sumptuous journey to the bountiful and beautiful floral city of Davao a couple of weeks ago. I was there upon the invitation to act as one of the judge for the Mindanao Barista and Flairtending Competition during the 5th FPP (Food Processing & Pacakaging) Mindanao. I was also tasked to judge a "Sooo Pinoy" Dish, sponsored by Unilever Philippines during the Part One of the prestigious Mindanao Culinary Festival 2010 upon my arrival at Bangko Sentral.

And in doing do, I made quite a number of friends in the culinary industry, either during the course of judging or just being introduced to them. It was really amazing how we can make a lot of friends because of our affectionate and ultimate amorous love for our passion: FOOD!

First on the list was the meal I had with Rene Esteban, who is connected with Steuart Teas for so many a year and whom I've met & befriended through a friend. If I am not mistaken it was also during one of those food expositions held either in Cebu City or in Davao City. At any rate, he treated me to a delicious lunch at Sankai Japanese Restaurant, just across Bangko Sentral. I saw several Japanese looking people working on the kitchen, which made me believe that a real Japanese Chef authentically prepared the food we had. We had really fresh Sashimi, California Maki and an assortment of dishes in a Bento box. Needless to say, the food was great and we exchanged so much information.

Again with Rene, I was introduced to Ellen Ingan-Eng at the fair and since she was a close friend of Rene, we were invited and treated to a wonderful lunch by the "Tuna Queen" herself at her restaurant located at Bugac, Maa. I was impressed at how she managed to prepare and cook dishes for her clients. Really a one-woman show for her restaurant! The place was quite filled when we arrived past 12 noon. The wait was not long because it was such a sight to see Ellen working at the open kitchen, which everyone can see. I rarely eat Kinilaw, but hers was totally different! I never got to ask her how she prepared it because I was savouring every single bite of the Tuna Kinilaw to my heart's delight! She also gave us some Beef Caldereta, another wonderful dish. But it was her signature dish "Pritong Paksiw ng Buntot ng Tuna" that made me craved for more. It was so tender, flavourful and so fresh without any hint of fishy smell or taste! For the final dish, if you'd call it a dish, it was her scrumptious Pizza, made with her own concocted white sauce and baked in a turbo broiler instead of the traditional oven. It was really a Pizza for all season!

Since my Aunt, Violy Santiago wasn't feeling well that night, her youngest son, Sonny spoiled me with another mouth-watering meal at Nonki, another authentic Japanese Restaurant which recently opened its door to the public. I had my share of their divine Crunchy Rolls, Crispy on the outside but tender on the inside Tonkatsu, and the traditional Yaki Gyoza. Slurp it all down with a glass of very cold Watermelon Juice and their house tea. Definitely a great dinner.

Chef Mike Soledad, owner & Chef of The Molave Restaurant, located along Jacinto St., besides Ateneo de Davao is one place one shouldn't miss when I Davao City. He was my fellow judge during the Mindanao Barista Competition sponsored by Equilibrium Intertrade Corporation. And upon his invitation, I found myself devouring his ooh-so-melt-in-the-mouth Lenqua one afternoon. After which I had a slice of the very crunchy & nutty Sans Rival for dessert. Their signature cold coffee concoction was delightful. A very cozy place where Chef Mike wants to make it more of a family/sports dining experience. As I was told, it used to be a very formal dining restaurant.

Unilever Mindanao Sale's Manager, Joey Macaraeg was my "host" for two nights. He was so kind enough to drive me to our destinations where we had our share of fun. First was at Rona Naida's Karl's Koffee Korner along Dacudao Avenue where we were served with her very famous Smoked Tuna together with a few bottles of light beer while listening to the live acoustic music. The alfresco place was filled with the young and the young at hearts when we went there.

We also had our share of eat-all-you-can buffet at Melmont's Pinutos Republic, courtesy of Chef Ianne Monforte. Serving delicious Filipino dishes and desserts, the restaurant is again crowded when we arrived and then I found out it was Father's Day! No wonder there was a group of families enjoying their meal. Their Adobo dish was adjudged as one of the best ADOBO in town recently. No wonder it tasted really first-class!

I was also treated to Buffet Palace, located the back of Victoria Plaza by my Uncle, Bobby and his son, Geoffrey. Being the first of its kind in the city, it was over-flowing with people. At 280.00 per head, which I find really cheap, and with so much food that ranges from Chinese to Pinoy to Japanese Dishes plus so many delectable and yummy desserts to choose from, I really had my fill to the max! It was indeed amazing to see so many happy faces at the restaurant!

What is food without desserts of course? I was got the chance to relish and take pleasure in the 2 huge Mango & Durian Desserts at Ice Giants, which I shared together with Sonny. Not really a fresh fruit Durian eater myself, I have to say I did enjoy it tremendously. The Durian Gelato i had at Crepelato was also worth going back for. Very creamy and exotic-tasting. Just the thought of all the food & dessert I am reminiscing right now is making me open the refrigerator in search for food!

I really love these out-of-town trips! The warm, hospitable people, the food and the unique cuisine the place has to offer. That is why I always make it a point to visit and enjoy new and exciting food places whenever I go out of town. It is and will always be a gustatory learning experience for me!

Again, thank you everyone for making my stay in Davao an unforgettable one. Hope to visit you again very soon and enjoy your wonderful company!

Email: potsnpans1976@yahoo.com / website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/dychauco-my-davao-citys-food-trip

Food Craze

By Chef Ed Dychauco

Tuesday, July 20, 2010

FOR restaurants, having a particular theme is the fad. Be it oriental, European, American or African. It always makes people stop and look.

Food! Food! Food! Everywhere you go, we'd always be in search of food! Good Food! And in doing so, we would be exposed to new trends, new ideas and new tastes in the culinary world.

Being in the food industry for 34 delicious and fruitful years, I still consider myself neophyte in this ever changing world of international cuisine. Whether it is an authentic cuisine from a particular place or country or fusion cuisine, there is always something new. Be it in presentation or plating, use of old or new ingredients or even blending of such, it never fails to amaze me.

In my travels here and abroad, there seems to be a great demand for more restaurants, coffee shops, cakes and pastry shops and even chocolate shops.

Let's talk about restaurants. It is noticeably increasing in all sizes and themes, even catering to kids and old alike. Some have huge banquet halls to accommodate as much as a thousand people at one time. But I found out that small ones (that can accommodate 20-30 people) are sprouting left and right which I feel is also a good start for those who want their businesses to be "personalized" and cozy.

I, for one, feel that having just one shop where personalized service is the priority, is much better. Plus the fact that I get to see what is going on. I also get to talk and spend quality time with my clients. Being in the "cake" business is like being in a school where I get to be around when the need arises.

In fact it is so nice to visit and enjoy the ambiance (and of course, the food!) in small shops because I feel that I am not in a hurry. Also, the staffs tend to be friendlier and service better, although it may not be faster compared to "fast food chains". And there is always that "custom-made" feeling.

My recent trips to Cebu and Davao made me realized that coffee shops/cafes are the "in" thing now. One can almost see cafes in every other block of the city. Even restaurants and eateries too.

And almost always, owners have their own ways of promoting their businesses. And one sure way I know is to make or come up with a "signature" dish or drink which make people come to your place because of that particular product. Sales on other products will follow. And for sure, you can say you made it if you have a regular following and sales are increasing day after day, of course!

For restaurants, having a particular theme is the fad. Be it oriental, European, American or African. It always makes people stop and look. And later, make then dine. Call it globalization! People travel and it always make them crave for their "comfort, home food." While i was in the United States, I would be yearning for Pandesal, Enzaymada, Puto, Pancit. Letchon and the like. Ten days in mainland China with authentic Chinese foods everyday way back in 1991 made me hunger for hamburgers!

So, with that in mind, we should be open for changes. Open for new food, new taste, and new ways in dining. Being a foodie, I can always say I am quite challenged in trying new foods and new food ideas. Guess that is where "Fusion Cuisine" started. We have several menus that are "Americanized" or either "influenced" by other cultures and cookeries.

Buffets are also the in thing for quite sometime. In New York where I was based as a nurse years ago, we frequent Chinese Buffet Restaurants. For $4.99, sometime more, sometime less, we can have our fill to the max with almost 60-80 (sometimes almost a hundred!) different dishes which includes soups, salads, rice, pasta, chicken, beef, pork, seafoods, pizza, and a wonderful array of desserts, both hot & cold! Not to forget the assorted drinks like sodas, juices, milk, chocolate drinks and coffee! Whew! I can only imagine how I was able to eat so much before!

Pizza shops, Gelatos (Italian for Ice Cream), RM (remember me-am sure you know what this means!), Kambingan, litchonan, barbeque shops/grills, chicharonan, juice shops...name it and for sure there is one near your place. Enterpreneuring people might come up with anything fancy, anything new or just plainly adding a different twist & bringing a simple food or idea to a higher level.

Who knows, one might be genius or lucky to come up with a new, crazy but viable idea in putting up a business that might flourish and make him or her a millionaire! And of course, another food craze will be born!

Email: potsnpans1976@yahoo.com
website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/food-craze-0

Zeelandia's Davao baking seminar held

By Chef Ed Dychauco

Thursday, July 22, 2010

AFTER the very first successful Zeelandia's Baking Seminar in Cagayan de Oro by Pastry Chef Sunindra Itka Satya of Indonesia at the Grand Caprice
Restaurant and Convention Center, the second Baking Seminar in the Philippines was recently held at Linmar Apartelle in Davao City last July 17, 2010.

I was tasked to do the honors by Mr. John Alexander Uy, general manager of Zeelandia Philippines. And it was a fantastic experience using most of the available pre-mixes, custard creams, fruit fillings, muffin mixes, glazing agents, bread shine, whipping cream, bread improvers and others.

Updates on President Benigno Aquino III's presidency

The 80 plus eager participants came in as early as 12:30 p.m. And since we have pre-baked goodies (varieties and different sizes and shapes of bread with fillings and toppings, donuts, cakes and pastries) already displayed in the venue, the participants took the opportunity to take several pictures of them.
By 1:30 p.m., the venue was already filled with smiling and excited faces as the seminar begun.

Delicious soft, Asian sweet breads was demonstrated by Mr. Felix Oracoy, Technical Sales Executive, as the very first recipe was introduced with me doing the "talking," using Super Soft (bread improver) as several "polo" (cofi bun-type breads) made waves. And while the bread dough was being proofed, I started doing what I do best, baking cakes and pastries.

Cheesy Blitz Torte, a butter-based cake with a layer of meringue in between a layer of RAP (ready-to-use custard filling) was next in line. The cream tasted really good, not too sweet and is bake-stable. All time favorite Cream Puff was another sinful creation using RAP as a filling with crunchy caramel on top.

It was time to start making the donut from the easy to use premix. By just adding eggs and oil, several soft and yummy confections were produced. After frying them in hot oil, it was time to dip them in the many prepared donut glazes (available in vanilla, strawberry, mocha and honey). It was fun decorating them with chocolate drizzle, sprinkles and marshmallows. It definitely made the donuts look very festive and very appealing to both young and old alike! Just heavenly!

Another very easy to do luscious cake, Chocolate Mousse Cake, was made with Steam Tiramisu and Steam Brownie Mix as cake base. But this time, instead of the usual baking, both cakes were steamed that made the cake even more moist! Bio-Bianca, a whipped cream in powder form and with the addition of cold water need just a few minutes of mixing and voila! a mouth-watering frosting is ready to be used! And mind you, it doesn't have any after taste like the other commercially prepared brands. It is also stable in cool temperature and doesn't need to be refrigerated.

All participants were given slices of all the breads and desserts and some were even luckier, because they get to bring home either a layer of the decorated cakes or the soft breads. Edesy Meat Floss (Bahoo in Chinese), courtesy of Ms. Dorothy Du, was also used in several bread varieties. One need not go to Manila anymore because they can make their own Floss Bread now after attending the seminar!

Like any other seminars I have attended or conducted, there are several nice people we have to thank for. Because if not for them, it would probably take us days just to bring in all the necessary equipment needed for the activity. First and foremost, to Mr. Emmanuel Ramirez, together with Guadalupe and Randy Magallanes of the famous Charlie's Bakeshop for letting us use their baking room, to Moises, Nanding and his son and the other wonderful staff of Charlie's
Bakeshop for assisting us during the pre-baking of our delicious breads, cakes and pastries, Ms. Arni Aviles of Bakers Basket for picking me up at the Davao International Airport and who is the authorized distributor for our Zeelandia's quality bakery ingredients in Davao, Mr. Vincent and Ms. Donnah Rodriguez of the
Davao Baker's Association for helping us in inviting the participants, Ms. Joan
Reyes of Ma-an's Bakeshop for the use of the working table and mixer used during the live seminar, Ms. Beth Llavi, who helped us in the registration of participants, to the owner of COKTEK for the oven used, but most especially to all the fantastic, enthusiastic and amazing audience who took time out from their daily schedule just to be with us that afternoon.

Needless to say, it was a magnificent afternoon spent for me teaching new techniques and skills to all the willing bakers and soon-to-be bakers of the beautiful and fantastic people of Davao City. Here's hoping to see you all again in the very near future. Happy baking to all! (Email: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

http://www.sunstar.com.ph/cagayan-de-oro/zeelandias-davao-baking-seminar-held

Bread Baking and Cupcake Decorating Seminar at DMC

By Chef Ed Dychauco

Thursday, July 29, 2010

HAVING been to DMC (Dipolog Medical Center) many times before, I feel like being "home" again. And every time I'm invited to conduct classes or seminars there by their SHRIM (School of Hospitality & Institutional Management) Dean, Atty. Diane Concha, I always look forward to that exciting travel passing through Iligan City to Mucas Port, then taking the barge that bring me to Ozamis City, Oroquieta City, Dapitan City and finally, Dipolog City.

And many a time, I would pass by Sapang Dalaga in Zamboanga de Norte where there are many fresh fruits being sold along the road. Usually it is Marang, Mangosteen and Rambutan that make me stop to buy these exotic fruits and eat them while on my way to my destination. However, on my way back to Cagayan de Oro is the time that I get to the splash out on these fresh delights!

Updates on President Benigno Aquino III's presidency

First day was spent in teaching students the basic ways of Bread Making using the favourite Asian Sweet Dough Recipe. The class was divided into two groups so as to give them a better hands-on experience. With my recent experience with Zeelandia Bakery Ingredients demonstrations in Davao and Lucena City I conducted recently, I was able to make use of the new techniques and shared it to the students.

Both morning and afternoon sessions was fun because aside from the basic practice, they were able to come up with their own and unique sumptuous creations. The tension began to build up when they started to see their breads rise, which for them was really something new. Basic understanding of Baker's Percentage was explained together with the effects of ingredients used like yeast, sugar, shortening, salt, milk, eggs, water and butter. This was done to make them understand better the effects of one ingredient to the other.

As the dough was placed inside the oven, they can excitingly see further the rising of the bread (since there is a window in the oven door). Then the aroma of freshly-baked bread began to emanate in the entire room which make everyone drool! It was hard to resist because even before the breads cooled down, the breads were gone. The 2nd batch of bread was different since each and everyone has a plastic container ready to take home their share of "hard work".

The 2nd day was spent on baking sinfully-rich chocolate cupcakes. After which, everyone had a grand and creative time decorating their chocolate designs using the all-time favourite boiled icing. Some didn't get to show off their beautiful cupcakes since they just have to gobble it even before I get see their works of arts! Good thing there were digital cameras to capture the moments!

With the egg yolks from the boiled icing, we just wouldn't want to waste it. So we made several layers of Mocha and Chocolate Caramel Custard. It didn't take long to cool down again. It was gone right after it was transferred to a platter!

Needless to say, everyone had a grand time doing what they enjoyed best: baking and gorging on their delectable creations! Some brought with them their finished products to share with their friends and families. It was indeed a 2 fun-filled days for these future "culinary artists"!

We had our dinner at Big Joe's which is THE place to visit and dine when in Dipolog City. I got to see an old friend from Cdo, Ms. Chai who's connected with Nestle Philippines who happen to be there, too. I had my share of Big Joe's famous Crispy Pata, Chicken Sotanghon Soup and their Big Joe's meal. Dr. Gerald Concha, Academic Vice-President of Dipolog Medical Center arrived later and we had a nice chat.

On my way home, I just couldn't resist buying several kilos of Mangosteen and Rambutan, Watermelon and Marang. Can anybody tell me what the English word for Marang is? And of course, what is Dipolog without Spanish Sardines?

I dropped by JYT Bakeshop in Ozamis City just to say hello to my friend, Jeanne and was given instead two boxes of her delicious Cassava Cake Slices! What a wonderful visit! Then it was time for lunch at my cousin's place, Noel and Jing. We had grilled pork shops in onions and vinegar (delightful!) and sinugbang Panga (so tender and fresh!) and Chicken Macaroni Soup! The meal was highlighted with their freshly picked exotic Durian from their farm! Wow!

I arrived in Cagayan de Oro past 5 p.m. and am back to "reality". What a short "vacation"! I am preparing myself again for a two-day extensive "livelihood program" for the Nestle retirees this weekend. A busy week indeed! But enjoying every minute of it!

Email: potsnpans1976@yahoo.com
website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/bread-baking-and-cupcake-decorating-seminar-dmc

Bread Baking and Cupcake Decorating Seminar at DMC

By Chef Ed Dychauco

Thursday, July 29, 2010

HAVING been to DMC (Dipolog Medical Center) many times before, I feel like being "home" again. And every time I'm invited to conduct classes or seminars there by their SHRIM (School of Hospitality & Institutional Management) Dean, Atty. Diane Concha, I always look forward to that exciting travel passing through Iligan City to Mucas Port, then taking the barge that bring me to Ozamis City, Oroquieta City, Dapitan City and finally, Dipolog City.

And many a time, I would pass by Sapang Dalaga in Zamboanga de Norte where there are many fresh fruits being sold along the road. Usually it is Marang, Mangosteen and Rambutan that make me stop to buy these exotic fruits and eat them while on my way to my destination. However, on my way back to Cagayan de Oro is the time that I get to the splash out on these fresh delights!

First day was spent in teaching students the basic ways of Bread Making using the favourite Asian Sweet Dough Recipe. The class was divided into two groups so as to give them a better hands-on experience. With my recent experience with Zeelandia Bakery Ingredients demonstrations in Davao and Lucena City I conducted recently, I was able to make use of the new techniques and shared it to the students.

Both morning and afternoon sessions was fun because aside from the basic practice, they were able to come up with their own and unique sumptuous creations. The tension began to build up when they started to see their breads rise, which for them was really something new. Basic understanding of Baker's Percentage was explained together with the effects of ingredients used like yeast, sugar, shortening, salt, milk, eggs, water and butter. This was done to make them understand better the effects of one ingredient to the other.

As the dough was placed inside the oven, they can excitingly see further the rising of the bread (since there is a window in the oven door). Then the aroma of freshly-baked bread began to emanate in the entire room which make everyone drool! It was hard to resist because even before the breads cooled down, the breads were gone. The 2nd batch of bread was different since each and everyone has a plastic container ready to take home their share of "hard work".

The 2nd day was spent on baking sinfully-rich chocolate cupcakes. After which, everyone had a grand and creative time decorating their chocolate designs using the all-time favourite boiled icing. Some didn't get to show off their beautiful cupcakes since they just have to gobble it even before I get see their works of arts! Good thing there were digital cameras to capture the moments!

With the egg yolks from the boiled icing, we just wouldn't want to waste it. So we made several layers of Mocha and Chocolate Caramel Custard. It didn't take long to cool down again. It was gone right after it was transferred to a platter!

Needless to say, everyone had a grand time doing what they enjoyed best: baking and gorging on their delectable creations! Some brought with them their finished products to share with their friends and families. It was indeed a 2 fun-filled days for these future "culinary artists"!

We had our dinner at Big Joe's which is THE place to visit and dine when in Dipolog City. I got to see an old friend from Cdo, Ms. Chai who's connected with Nestle Philippines who happen to be there, too. I had my share of Big Joe's famous Crispy Pata, Chicken Sotanghon Soup and their Big Joe's meal. Dr. Gerald Concha, Academic Vice-President of Dipolog Medical Center arrived later and we had a nice chat.

On my way home, I just couldn't resist buying several kilos of Mangosteen and Rambutan, Watermelon and Marang. Can anybody tell me what the English word for Marang is? And of course, what is Dipolog without Spanish Sardines?

I dropped by JYT Bakeshop in Ozamis City just to say hello to my friend, Jeanne and was given instead two boxes of her delicious Cassava Cake Slices! What a wonderful visit! Then it was time for lunch at my cousin's place, Noel and Jing. We had grilled pork shops in onions and vinegar (delightful!) and sinugbang Panga (so tender and fresh!) and Chicken Macaroni Soup! The meal was highlighted with their freshly picked exotic Durian from their farm! Wow!

I arrived in Cagayan de Oro past 5 p.m. and am back to "reality". What a short "vacation"! I am preparing myself again for a two-day extensive "livelihood program" for the Nestle retirees this weekend. A busy week indeed! But enjoying every minute of it!

Email: potsnpans1976@yahoo.com
website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/bread-baking-and-cupcake-decorating-seminar-dmc

Lucena City Baking Seminar

By Chef Ed Dychauco

Monday, August 9, 2010

A DAY after my baking workshop in the Durian City of Davao in the southern part of the Philippines, it was time to embark on a journey to the northern part of the Philippines, the quaint and charming city of Lucena.

After our arrival in Manila last July 18, we, together with Mr. John Alexander Uy, manager of Zeelandia Philippines and Mr. Felix Oracoy, Sales Representative we decided to give ourselves a break by spending the night in Manila. We went our ways after I was picked up at the Ninoy Aquino International Airport. I was looking forward to that because I also get to visit my relatives on my father's side whom I haven't seen for years and spend some quality time with them even for just a day.

Updates on President Benigno Aquino III's presidency

Early Monday morning, we were on our way to the Southern part of Luzon using SLEX (South Luzon Expressway). It was a smooth drive passing through Alaminos and parts of Laguna. It was almost 12 noon when we got to Lucena City. So we had our lunch at Max Restaurant located along the highway before reaching the city proper. One thing I really liked in their menu is their sizzling tofu. We had the usual fried chicken meal and added kare-kare and sinigang. A delicious and hearty meal after the long drive!

I was so enthralled and captivated by the old houses and huge acacia trees along the highway. A lot of the residences are remarkably in excellent condition. I wish I could have stopped and check out those old 'mansions' but we were on a time-scheduled trip. Shucks!

I didn't get to see Lucena in general because I have to start baking (for the display pieces during the seminar) upon our arrival. But I can see and feel that the place is still laid back, however with modern amenities. The hotel we stayed used to be an old house as I observe because the floors are made of hard wood and very shiny at that! It was quite huge. I don't know but I had an eerie and strange feeling of the place. Guess because it was an old edifice, or am I just sensitive?

Anyway, the following day was spent again baking and doing finishing touches to the cakes and pastries. We were very much welcomed by the owners of Daily Bread Bakeshop, Dean (who also happens to be a dentist-turned-baker) and Grace Tio. We used their facilities and equipment for both, during baking and the live seminar itself.

Finally, on the 21st, we had our baking workshop and seminar at the very popular and trendy ZYMURGY Cafe Lounge in the afternoon. We had creatively displayed all the baked products on one side of the venue where the participants can take pictures during the event. One by one the eager bakers and bakers-wannabe started to fill in the place.

The seminar started with the Asian bread recipe and its variations using Zeelandia's quality bakery ingredients like Super Soft Bread Improver. Pies and pastries using Paletta fruit fillings, RAP and VLA custard fillings were highlighted. Premix and the different flavoured glazes made the Donuts irresistibly and visually delightful! Simple cake decorating was also done using their very versatile and easy to use whipped cream powder, Bio Bianca.
After every demonstration of a product, the participants get to taste and try it. Some are lucky because they get to bring home with them the finished products on display. Heavy snacks composed of pasta, breaded fish fillet, garlic stick breads and tortillas were also served, buffet style. Needless to say, everyone get to bring home new ideas and the latest trends in breads, cakes, and pastry-making.

Again, I would like to personally thank Dean and Grace for the use of their bakery area for all our pre baking activities and the use of their equipment, specially the mixers and the heavy oven that was transported to the venue. To the owner, Olive Hererra and her equally helpful staff of Zymurgy Cafe Lounge for all the assistance, and special mention goes to Mr. Wallen, for keeping my camera which i accidentally left in the cafe the night before.

We have to leave by 8 a.m. the following day because I have a plane to catch going back to the city of golden friendship. And on our way back, I just could not resist buying some pasalubong for my family which included their very famous Laguna Buko Pie, Cassava Cake and some native kakanin. Though it was an exhausting and strenuous trip, it was definitely worth all the time I spent in that picturesque and appealing city with the mixture of old & new blending harmoniously with each other.

Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/lucena-city-baking-seminar-0