The Perils (and effects) of baking

By Chef Ed Dychauco

Thursday, June 2, 2011

LAST week was all about the joys and the pains of baking.

Baking, when made from the heart, full of love and passion, makes one totally ecstatic especially when one gets to hear positive comments like: "this is so good!" "This really tastes great!" But it is much more gratifying when one gets to hear..."Can I order?" or "Can you make one for me?"

I always hear people say "I will bake it for my family." That is very typical for an upcoming baker who attends culinary demonstrations, culinary schools or classes. I have met and seen many who eventually went into business since it all started as a hobby anyway. And with the cash coming in, they start to accept orders. Well, there will always be room for more bakers I always tell my students. Besides, if there is truly that "passion," then they are guaranteed a 100 percent mark to succeed!

Learning new skills, new methods, new recipes and upgrading them as we go along is such a time consuming process but it is worth all the time and effort once we succeed. It is worth all the blood, sweat and tears once we get "paid" and of course, the accolades from our family, friends and customers.

Doing these things by oneself is really impossible because of the complexities of baking. Well, I am talking about accepting many orders and doing all of these alone. Alone, meaning no assistant, no help. But if we are talking about a layer or just a few cupcakes or bars, then by all means, anyone can do it in no time!

So, what happens after years and years of doing the same thing over and over again? For one, one get burned out. Of course, we need some variety, don't we? Or maybe, it doesn't pose a challenge anymore to the same everyday life. It gets boring, well unless one is kind of schizophrenic who doesn't want changes in their lives! Ouch!

What about getting physically "burned", from time to time, because of being reckless or something. Oven is hot and it hurts. Not just your hands or skin, but also your face and the whole body! I remember some horror stories about bakers getting burned and losing their hairs, eyebrows, and of course, 1st and 2nd degree burns. All because of a malfunctioning oven. Or just being plain irresponsible or thoughtless about the dangers in using and operating an oven.

Carelessness plays a major part in burning accidents in bakers. One word of advice: if the fire or the flame of the oven seemed to be off, but with the knob still "on," let the oven "breath" for a few seconds or minutes before turning it on again. This is because of the accumulated "gas" inside the oven that can burst into flame when lighted.

What about pains in the hands, fingers, wrists, arms, back, neck, legs and feet? Due to over use? Arthritis perhaps? Or what we would normally call "panuhot," "pasma" or "pasmado? Whatever it is, it shows and we feel and experience it once we age. One thing is for sure, we normally don't have hot and cold running water in our kitchen so the tendency for us is to wash our hands at any point during the baking process unmindful of the long lasting effect in the years to come. Well, I still listen to the elderly once it comes to this prevention. As they say, prevention is worth more than a pound of cure.

I have seen and talk to countless friends in the baking industry complaining about all this pains and aches. And some of them have some stopped or have at least minimized doing these things because of it. Lucky for them, because they have many, many assistants to do things for them! What about the "home bakers" who is making a living out of this? Would this be worth all the medications and treatments one would be spending on when they grow old?

I have some people complaining of wrists joint pains. Some have been taking medications, while those who can afford have some kind of "steroids" injected on the area to relieve the pain. But for how long? Maybe we should have our hands "insured"? Just a thought though.

Leg pains. Oh! That happens a lot because of the long hours of standing and walking around. Believe me, after years of doing these things, many people can't stand too long because it really hurts, even if one is on comfortable shoes or slippers.

Assistants that "moonlights" It happened to me. And it sure would and have happened to all of us. Employees would make some alibis to be absent on a particular day, especially when they know you are not busy that day. And where do they go? They go to your "competitors," of course where they get paid more for that day. Maybe not to all, or all the time. But they do. Believe me. That is why, I have well-trained employees all over the city. I wonder if the word "delicadeza" is still alive! Sometimes, little knowledge is also dangerous, if you know what I mean! But no regrets on my part, whatsoever. At least, I was able to share my knowledge to them.

"Give them fish and they eat for a day, but teach them how to fish and they eat for a lifetime!" God is good. "When He closes the door, somehow he opens another door." But I like it this way better. "When He closes a door, somehow, He opens a BIGGER door!" Cool, isn't it?

And many bakers (and of course, cooks or chefs as you might want to call them), get to grow a lot. Sideways, that is. And what comes with that? High blood pressure? Increase in cholesterol levels? Diabetes? Fatty liver? Heart diseases? Musculoskeletal problems? Renal problems and so on and so forth. Whew! Quite a lot, huh? We didn't even get to talk about physical, mental & physiological exhaustion yet! Lack of rest and sleep, perhaps? Especially on peak seasons!

Let's just say, one is lucky if they have all these people working for them. So, technically there is less manual labor to the "baker/owner", right? But what about the purchasing, ordering, delivery, payables, stock inventories, product returns and B.O's, to mention a few? One should also consider "pilferages", wasting of ingredients (that should also include electricity and water), "inside jobs", and many more.

And I am not even done yet. So, let's say everything is going smoothly as planned. Everything is under control and everything is done as it should be. And when some awful things happen, the owner is always the last to know. And what would you do? Would you be able to have those "items" or "money" lost returned to you? How? Would that make you feel better or bitter? Think about it!

Again, don't get me wrong. I still and will continue to love baking where ever I am. That is exactly why I choose to do business in a smaller scale now. Been there, done that. And I am not getting any younger. I want to live. I want to enjoy life. I want to be free. I want to do things, my way, on my own terms. Not anybody's. Now, I also get to go out with my family and friends more. No more pressures or stress. No, I guess I should say there is less pressure and less stress. I also get spread my wings, to travel more and teach others the art of baking. At my very own pace. How can you beat that?

I will be conducting two back-to-back culinary demonstrations next week (June 8th) starting at 10:00am during the World Food Exposition (WOFEX) Mindanao at the Atrium of the Limketkai Mall. Entrance is free and I am inviting all culinary enthusiasts to come and join us! See you there!

(Email: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on June 02, 2011.

The joys (and pains) of baking

By Chef Ed Dychauco

Thursday, May 26, 2011

LEARNING how to bake is one thing I learned formally from my late sister, Gloria in the mid-70’s. I had been her "side-kick" when she opened Pots & Pans. I learn a lot of things, from marketing, to budgeting, to preparation, to kitchen management and many more.

I wasn’t into baking nor cooking then but I knew I have an inclination in it because I have been doing a little baking and cooking on my own if I felt like it. You know, when you’re young and carefree, one doesn’t take things seriously. But on the other hand, I knew I had a knack on it because most of the time, everything will turn out right. Gene’s perhaps? Or God-given talent?

At any rate, after all these years, I have realized that being in the bakery industry is not all bed of roses. Usually, everyone starts small. Homebake. For friends and relatives. Then we start accepting orders. Then if one is lucky, the homemade business is turned into a “bakeshop.”

Wow! That really sounds great! Successful entrepreneurs. One gets to do things slowly but surely. Orders are personalized. Designs are unique. Taste is excellent. And there is always a craving for more new ideas. New trends. New techniques.

Which eventually would mean new investments in almost everything like a bigger oven, a professional heavy duty mixer, more ingredients, more man power, more space, bigger earnings and bigger over head expenses. Whew!
Starting small is a good idea. Because as one goes along, he/she gets to know the rigor of everyday life in the kitchen or bakery.

Having all these modern amenities helps bakers in so many ways. Can you imagine mixing egg white with manually hand-spinning mixer like the “olden” times? Good if one is just doing a layer of cake. But what about if one has to make 10 or 20 layers all at the same time? What about the oven? If anyone can still remember the square green-colored stove-top oven, how many of those would one need to make several cakes all at the same time?

A small kitchen can eventually turned into a bigger one by either making use of the “living-room” or any other rooms in particular to accommodate more utensils and equipment. Good if one has a bigger vacant space where one can do extensions for another bakery area, right?

After mixing and putting the mixture into the oven, the anticipation of having a great baked product is the next step. I know when I started way, way back, I keep on opening the oven door to peep if everything is alright. Old ovens don’t have a see-through glass. And in doing so, I always ended up with a bake product that flops! Learning experience for me this way taught me how to be patient, to wait and be more resourceful.

Now, it is always pleasing to all our senses when we get to successfully finish a bake goodie, be it a layer of cake, cookies, brownies, bread or pie. And what a feeling it is if one gets accolade for a job well-done! It’s all worth the effort and energy poured into making such a wonderful creation.

As we go along, we try to learn more, acquire more in all aspects and we become better bakers. We learn new recipes, new variations, new techniques, and also, learning some acceptable “shortcuts” to hasten the process. It takes years of practice (well, maybe weeks or months for some super extra talented aspiring bakers!). But then again, is still takes time to really make oneself be called a Super Baker!

Me, for one, when I get positive feedbacks from clients and the “thank you’s” for their orders, there is always that sense of accomplishment. However, there are also times that it doesn’t come out well I should admit. That is why I try to start all over again. Which would very well drain your pockets. But personally, I don’t mind because I always believe in “customer satisfaction.” Remember the “golden rule?

Then, where will the “pains” of baking come in? Well, for one when the baked product didn’t come out as expected. Or it got over-baked or burned and one doesn’t have the ingredients anymore. Or the baked product accidentally fell. And you have to purchase the ingredient by yourself at some grocery far from your place. It also poses a problem when family member don’t know that it was an order form the customer and they ate it all! Worst is, when there are no available ingredients anywhere in the city!

Sometimes, orders are miscalculated. Either done on the wrong day or totally forgotten! All because of some stupid mistake in the accepting of orders done by your assistant (or maybe yourself!) Horror of all horrors! What would you say to your client? On the other hand, what if your client didn’t pay for her orders?

One has to be a super baker to do all the bakings and decoratings and portionings of the finished product all by themselves. What about making the boxes for those baked goodies? Good if one has readymade, ready-to-fold boxes available on hand. What if it was an off-size order? And your staplers don't work at all!

What if your assistant, (well if one has been baking for quite some time, I am 100 percent sure that there would be an assistant!) fails to work on that particular day of the order? And nobody else can help you? Would you still be cheerful and happy doing all the chores by yourself and with a deadline to catch? Plus, you have to wash all the pots and pans, all by yourself after baking!

Either way, if you “grow” big, you don’t get to see and talk to your customers anymore because you are busy doing a lot of things! And therefore you lose that “personal” touch!

These are just some of the few things one might want to know before venturing into this “business.” The realities of life. But don’t get me wrong. I still find baking a welcome respite for everyday stresses. It relaxes me and like I have always said before, I love baking! Despite the hardships and all! After all, we need to eat!

(Email address: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on May 27, 2011.

Start them young

By Chef Ed Dychauco

Wednesday, May 18, 2011

NOW that everybody seems to be interested in the culinary world, more and more people are now engaging in cooking and baking businesses. And I salute these individuals who learn through their own efforts, mostly through self-learning. I, for one, learned it "my" way.

I can proudly say I took quite a lot of knowledge from my late sister, Gloria, since I was always her "critic." But as I get to know more about the field, it sparks more interest in me. I should say the "gene" was inherent in me. My maternal grandma, Maria Tuante, was a good cook (as what I have been told by my mom's friends in Camiguin) and my mom Pacita excels in home cooking. And take note, they never went to "cooking" schools! These were unheard of in the "olden" times!

Through the years, I get to hone my skills in a lot of ways. Through books, practice, observation, attending seminars and lectures. Before I knew it, I am now the one giving demonstrations and classes to individuals who are eager to learn the art of cooking, baking and more.

And in my humble existence, I should say, all these years I have grown to intimately love the culinary arts and trying to nurture it and give my mature culinary life more meaning. I have made mistakes, I must admit, but every time I make one, I take it as a challenge and try to do my best the next time and learn from it.

I love my craft and I make a lot of people happy. And now, it is my turn to share my God-given talents to willing people who wants to know more about this art.

The last few weeks I conducted a few classes, usually on a one to one basis. I did this because it was kind of hard to group people together for a certain class. Guess I also try to make this learning very personalized and individualized. And so far, I noticed that they do indeed absorb better and are able to duplicate what they have learned, at home almost exactly the way it should be. Although I told them that it is perfectly alright to make some changes as long as they still turn out to be "edible." The students are not ashamed to ask questions and I am glad they do ask because that means they are learning!

One of the challenges I faced last week was when I did a hands-on cooking and baking class to a group of seven to 18 year olds who are children of Nestle Employees in Baloy, Cagayan de Oro City as part of their summer learning program. Young, eager and fresh, these kids were amazingly and extremely interested. I kind of taught them the proper way of measuring ingredients, how to tackle recipes, substitutions, etc. on the first day so they can then work on their own the following days.

And was I surprised to see them measure, mix, stir, beat, fold and bake their first cookies, bars, cupcakes and pizza in their own simple but correct ways. Well, there were a few flops, but that was acceptable since most of them were first timers. I had the "older" ones "guide" the younger ones and they did pretty well. It was really so astonishing and wonderful to see these "future" chefs do their things! And remarkably enjoying every minute of it, too!

Guess the fun part was sampling their finished baked and cooked products. I can see how thrilled they were and added to that, they also get to bring some home. I heard that their parents and siblings, to their delight, got to taste them, too! And some has already tried making them at home. And in doing so, I can positively say I was successful in sharing my skills to them.

For those who are still interested to study and learn culinary arts, please check out our website for more class modules & information.

By the way, World Food Expo (WOFEX) Mindanao will be held here for the first time in Cagayan de Oro City come June 8 to 11, 2011 at the Atrium of the Lim Ket Kai Mall.

(Email: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on May 19, 2011.

Aloha….Hawaiian Memoirs!

Chef Ed Dychauco, RN

Way back in the summer of 1989, I, my dad & mom and a niece went to tropical Hawaii for a week’s vacation. It was a week well spent at the beautiful island of Honolulu.
This was my very first trip with my parents out of the country and Hawaii was our first stop over. I can see the excitement of my mom & dad since this was also their first trip to the United States of America. We were met by my mom’s best friend from elementary & high school in Mambajao, Camiguin, Ms. Tita Bollozos-Perlas at the Honolulu International Airport.
Being also my initial visit to this tropical island, I was amazed at how beautiful their airport was. It was clean and spacious with lush tropical plants. They really wore “Hawaiian” shirts and they do give “leis” to their visitors. All the while, I thought they were only done…in the movies!
As we step out of the airport, the cool fresh wind was a welcome respite after a long trip. It was a place I envisioned it to be. A place full of tropical flowers & foliage, palm trees and definitely a tourist destination!
Tita “Tita” is married to Dr. Danny Perlas, a pediatrician who hails from Luzon but they have called Hawaii their home for the past 50 years or more. They are blessed with a lovely daughter who was just a teenager when we went there in ’89. Now, the family has grown with the addition of 2 grandchildren.
We stayed at their lovely house with an impressively great view of the Pearl Harbor. It is located on the hilly side of the Island where we get to enjoy the fantastic vista with a beautiful natural landscape of the area.
While there, we also get to meet some other Camiguingnons like the Corderos. I am sure Tita has to go on leave for a couple of days in order to show us the place. I did a little driving myself along the highway enjoying the view of Waikiki Beach. The coconut trees that lines the highway was well-trimmed. I was made to understand that they have to make sure nothing falls on the pedestrian accidentally, that is why one can’t see the trees bearing coconuts.
Some of the major highlights of our trip include the visit to Dole Plantation (similar to our Del Monte Plantation) but if my memory serves me right, we visited the Polynesian Cultural Center which was within the area. It was a night of fun, music & laughter. We tremendously & immensely enjoyed the live cultural performances showcasing the many facets of Hawaiian culture through songs & dances. The authentic, sexy & enchanting hula dancers, the spell-binding macho & six-packed abs fire-dancers, the elderly but graceful muumuu-clad ladies and the exceptionally & wonderful stage with a pool in the center were all fired up during that night’s entertainment.
I truly remember the enthralling & captivating performance of “the Hawaiian Wedding Song” in a raft and the several exciting, delightful & remarkable Polynesian dances & dancers! It was a night to remember!
We visited the USS Arizona Memorial, the sunken submarine along Pearl Harbor. Until today, oil can be seen from the wreckage to the surface of the water and is sometimes referred to as “black tears”.
I was impressed with the service of a restaurant crew when we had our brunch one time. She was taking care of at least 10 tables but she was very efficient in her services. Fast & on time. She made sure all customers get their orders right. I just can’t seem to remember the name of that place.
It was in Hawaii also where I got to experience the dreamlike “Stereo Mass” for the very first time. The mass started at about 5:30pm and the sun was just setting. All lights were turned off except for a few “blue-colored” bulbs that were behind the priest in the altar. So what one can see was just the silhouette of the celebrant. The sound system was superb and the ambiance perfect because it gives everyone that feeling of “holiness” while attending the mass.
There was a film clip of what the homily was about for the attendees to relate to before the priest talked about it. It was during this mass that I started to like the songs “Honesty” by Billy Joel & “Eternal Flame” tremendously because Eternal Flame was shown during communion and Honesty during the recessional.
Why did it take me almost 22 years after to write about this “Hawaiian Rendezvous”? Well, it is because after 22 long years we finally get to meet Dr. Danny & Tita again! That is more than 2 decades! They were here recently for a short-vacation and despite of that short visit, we were invited (me & my mom) for a dinner with the Bollozos clan. The only “outsiders” but considered to be “family”. It was so nice to see my mom & Tita happily bonding and reminiscing their past! They graduated way back in 1948 in Camiguin Institute (now Fatima College of Camiguin).
The time was too short but surely enough, we all had a great time. And according to Dr. Danny, it was an unending “goodbyes” because the chit-chat just doesn’t seem to stop in every “corner” of the place. As he said, there were “stations” for saying goodbyes.. at the restaurant, outside the restaurant, at the lobby of the hotel and until outside the building. Well, that’s what we are. We always longed for our friends and looking back, my mom and Tita is in their 80’s now, so it might be safe to say that their friendship has gone a long, long way…60-70 years?
My mom just turned 82 a few days ago and we had a little celebration for her. But I can surely say her meeting with her “best” friend was the best gift she could get this year not only as a birthday present, but also as a mother’s day gift!
And to all the beautiful mothers out there…a Wonderful & Happy Mom’s Day to all!
Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com

Summer Fun

By Chef Ed Dychauco

Thursday, April 14, 2011

THE sun is up and the weather is hot and humid. This would only mean one thing -- summer is undeniably here! And what to do the next two months would be and should be not only excitingly fun but educational as well.

With so many summer offerings and activities available in and around the city and all over the country, everyone is sure to find something stimulating that should fit their fancy and at the pace they want. Be it indoor hobbies or outdoor leisure interest. Try to ask and check around.

Let’s start with something that needs physical endurance, something that is done outside, or in an open space, like sports.

Popular sports that comes into our mind is basketball during summer leagues, we also have badminton, volleyball, football, soccer (getting popular because of the Azkals’ win), swimming, lawn tennis, golf, martial arts, boxing (because of Manny Pacquiao, of course), kick boxing, billiard, baseball, table tennis and many more.

Many started as kids and excelled eventually. Some started as “sidekicks” and learned the skills through watching, observing and thereby, practicing gradually until they became good at it.

However, there also a lot of outdoor interests that would be good for “bonding” moments with family and friends.

Aside from the physical activity one gets, it also gives so much fun and thrills. And these could include camping, hiking, wall climbing, mountain climbing, rappelling, horse-back riding, cycling, motocross, gardening, fishing, traveling, island hopping, snorkeling, photography, bowling, swimming, ski-boarding, surfing, zip-lining and river rafting.

Indoor activities would include arts and crafts mostly, like dancing, singing, painting, sculpting, embroidery, modeling, acting, designing, learning a new language, speech development and so many more. But there is one thing is that is sure to top them all -- culinary arts!

Be it baking, cooking, cake decorating, sugar flower making, and the like, this will surely make a lot of people enjoy and become passionate about their new found love! Being a foodie myself, I leaned a lot through observation and experience. And I am so blessed to have my sister Gloria who is a great culinary artist! It is through her that I became familiar with a lot of food and its preparations. It is through her that I became what I am today. Although I should say that it also runs in our genes.

My maternal grandmother was a very good cook, so is my mom. So I am pretty sure that I inherited the love for good food from them and gradually developed my God-given talents through practice and teaching.

And so this summer, Pots & Pans is again offering several exciting summer culinary arts sessions to those interested. It can be on a one-on-one basis (tutorial), or a group. Classes are held everyday, unless otherwise specified. Children as young as seven years old can be accommodated provided that they can already understand basic procedures.

Special classes for a group of 10 or more can be arranged. Modules can also be replaced accordingly if needed to suit your needs. Please visit our website or drop by Pots & Pans, 12th-16th streets, Nazareth, Cagayan de Oro City.

Come on, enjoy summer. Learn and be productive! (Website: www.potsnpans1976.weebly.com; email ad: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on April 14, 2011.

World Food Expo in Cebu

By Chef Ed Dychauco

Wednesday, April 27, 2011

ONCE again, I was invited to conduct a couple of culinary demonstrations during the World Food Expo-Visayas (Wofex) 2011 held recently at the Cebu International Convention Center (CICC). This was my very first out-of-town demo for the year and I should say it was exciting as ever.

Last year, I also played an active part in the 3 Wofez's activities (Cebu for Visayas, Davao for Mindanao and at the World Trade Center in Manila) as a culinary demonstrator and as a guest judge in the regional and national Barista Competition sponsored by Equilibrium Intertrade (distributor of Torani Syrups).

This year's event were participated by both local and national companies that include machineries, packaging materials, ingredients for food and bakeries, local delicacies and several "health" products from Taiwan ranging from massager to medicinal soaps and ointments, cutters, knives and many other exciting new products.

My first culinary demonstration was held on the first day, right after the opening ceremonies. It was entitled "Simply Pasta...an easy primer to a complete meal using basic and readily available ingredients in the market."

I did six recipes with a few focused on seafoods in time for the Lenten season.

The second demonstration was held on the second day and this time, I made use of fresh fruits in main courses or meals. Special mention to Global Pacific for their support in my demonstration: cheese, butter and cream! It was delicious!

Incidentally, they also had a booth during the expo where lots of people enjoyed their "free-flowing" Beryl's chocolate fondue! And of course, to Mr. Lindel for being my "sidekick" during those two demonstrations.

Penk Ching did a Cake Decorating demonstration on the third day of the exhibit, while Chef James Antolin talked on preparation in joining a culinary competition. Several other Chefs from Cebu also showcased their recipes.

The event lasted for four days and several trade people from neighboring towns and cities were present to attend the seminars, lectures and demonstration and of course, getting around the venue for all the equipment and gadgets. I personally met and made new contacts with several suppliers and individuals who are into the food industry.

I would like to thank Joel Pascual, president of Premier Events Plus Group, together with his staff and Chef James Antolin at the Light House Restaurant for a wonderful dinner.

And since Park Mall is just across the street, I get to check out the place. It is always nice to go "window" shopping, although shopping is a lot better! I was thinking of my "excess" baggage, paying more for items which is not practical. Anyway, I had feasted my eyes on what is new and what is available and that is more than enough.

I got to stay at Pier Cuatro Hotel for two nights courtesy of Mr. and Mrs. Rod Ngo who insisted that I spend a few nights there. Rod was a "dorm-mate" during college and we got to meet only last year, after more than 30 years! Good thing he went to the expo!

The hotel was very spacious and clean with very accommodating and hospitable staff. I didn't get to ask their rates, but I was told it is very affordable. It has more than 80 rooms total and an "eat-all-you-can" breakfast of scrambled eggs, native chorizo, crispy fried danggit, sweet ham, rice, fresh fruits, juice and coffee is inclusive! What a breakfast!

My trip to Cebu won't be complete without visiting my Ninong Samson Ong and his family. Kumpare Dave was always there to show me around. It was only during this trip that I had the chance to stroll around the "food" area of Ayala. And I realized we don't have even a third of the food establishments here compared to Cebu! And I am just talking about one mall!

Because of time constraints, I just have to call two of my co-teachers who are now based in Cebu City, namely: Emma Amores and Ida Santiago. I just have to see Cora because my friend Diody from New York City, who is her sister, left a box of Chocolate Truffles a week ago for me. Cora looks a lot like Diody and I would say, well, they are sisters aren't they?

Coming back after five days in Cebu was refreshing. It was a much needed "vacation."

By the way, Wofex Mindanao will be held in Cagayan de Oro at the Atrium of Limketkai Mall on June 8 to 11, 2011.

See you there for another exciting food and beverage exposition!

(Email: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on April 28, 2011.

Pagbaligya sa poppy seeds gipahunong

Friday, February 18, 2011

WALA pay kamandoan gikan sa kaulohan nga susihon ang mga establisimento ning siyudad nga naggamit og poppy seeds alang sa pastry products, matod sa Bureau of Food and Drugs sa Department of Health (DOH)-Northern Mindanao.

Apan ang personahi sa Food and Drugs Administration (FDA) nipasabot nga nagpaabot pa sila og direktiba gikan sa Manila sa dili pa magpahigayon og surprise inspection.

"Naay mga guidelines nga angay sundon ug dili basta-basta nga mag-conduct mi og inspection," pamahayag sa FDA personnel nga dili buot nganlan labina nga dili siya ang authorize officer nga magpagawas og pamahayag.

Ang FDA sa Manila nipahimangno sa mga establisimento nga ihunong sa kasamtangan ang pagbaligya og poppy seeds.

Samtang sa iyang bahin, si Chef Ed Dychauco, tag-iya sa Pots & Pans Home Bake & Coffe Shop ug sa samang higayon usa ka registered nurse nagkanayon nga dili mogamit ang mga community bakeries og poppy seeds aron ibutang sa ilang mga pan.

Matod niya nga maihap lang ang mga bakeshops nga mogamit og poppy seeds kay gawas nga mahal talagsaon usab kini nga sagol sa paghimo og cake, pan ingon man biskuwit.

"I use poppy seeds before but not anymore because aside from its price of P1, 000 per kilo you can buy this only in Manila," butyag ni Dychaucho sa Sun.Star Cagayan de Oro.

Kadto lang mga sosyal nga bakeshop ang maka-afford paggamit sa poppy seeds, dugang niini.

Gitin-aw usab ni Dychauco nga dili makadaot ug dili maka-adik ang poppy seeds kon isagol sa cakes ug ubang pastry products.

Hinuon, iyang gikumpirmar nga mapositibo sa drugs ang makakaon og pan, cakes ug uban pa nga dunay sagol nga poppy seeds apan mawala ra usab kini human sa 72 ka oras.

"Poppy seeds is normally use as toppings, I used to make poppy seeds cup cake before ug lami gyud siya, so far sa akong nahibaw-an ako lang ang nakagamit sa una," dugang ni Dychauco.

Apan kini namahayag nga walay makuha gikan sa mga establisimento ning siyudad ang FDA kon ugaling magpahigayon man og surprise inspection. (Annabelle L. Ricalde)

Gipatik sa mantalaang SuperBalita Cagayan de Oro Pebrero 19, 2011.