6.22.09: Meeting up with a Mentor
Posted by: undercoverchef on: June 22, 2009
I saw my mentor last Saturday, Chef JunJun De Guzman.
A few years ago, I took up Culinary Arts and Pastry in the Center for Asian Culinary Studies. I initially didn’t think I would show any kind of talent in Pastry and I really did think of myself as a Culinary Arts/Cuisine type of person.
But then I was proved wrong by Chef Junjun, not only did I massively enjoy pastry classes, come graduation, I had gotten a higher level award in Pastry than in Cuisine.
Thanks to Chef Junjun, I had tremendously hamazing experiences like prepping in the USDA kitchen for a cooking demo, attending USDA cooking demos, prepping for various cooking demos in Manila, Malls, or outside of manila, learning about purchasing, magazine shoots, and having the opportunity to assist him in classes, most memorable of which were the classes with Juday (yes, that Juday) and company.
I was kind of shy that I could only just tell him little things about what I’ve been up to. I’d have loved to tell him that I’ve done this and that, and that I’m the pastry chef of this hotel/company/something. I would have loved to tell him that his training of me has not been in vain.Well, I’d like to believe that it has not been in vain. (although I did suck in the culinary department last year! such a wasted year. *sigh*)
So we’ve got to step up the ante in the food/culinary department.The food cart’s going to be up by July 6, and then we’ll see how it goes after that.
I really, really, really, really, really, really want a cake shop.
PS. He also told me I gained weight. I have been thinnest when I’ve been involved in food. hmm.Damn. Gotta shape up!
6.22.09: Here’s hoping!
Posted by: undercoverchef on: June 22, 2009
Here’s hoping that I get a camera when my mom comes back from Dubai.
That’ll mean finally having the capacity to have pictures, and to dabble in food photography.
And to finally read that book on Digital Photography that I bought so long ago.
This week has been quiet culinary wise, although we’re sorting out the new business that will be up and going hopefully by July 6, and yes, this is a food business.
An experiment if you ask me.
6.10.09: What’s up in my world of undercoverchefdom?
Posted by: undercoverchef on: June 10, 2009
I’m finally living up to my name.
I am an undercover chef.
Haha, I’m a businesswoman by day and night, chef at heart.
Does that even make sense?
So here’s what’s been up.
1) Manila Toffee Co. – sells truffles, and toffees to our very loyale clientele in Makati and is newly starting out distribution in Alabang. And I love it. 
My new obsession is to finally get to print boxes with the MTC logo, they will hopefully be black, gold and red. aha! visit our site: manilatoffee.multiply.com
2) Cake 33 is doing well, we’re also getting orders for brownies, but I stopped distributing in my home town, because I had no time, and we’re only selling premium brownies now. I really should start making my fondant but I’m a little caught up in #3.
3) FOOD CART! We’re opening up a food cart soon that we franchised in Las Pinas and I’m very sure, it’ll do great. I’m so trying to focus on that and still do the other two, and it’s working out great.
Not to mention, the catering jobs in www.baniokreekfarms.com are still pouring in. Thank you.
I thank my Mom for telling me to apply myself this year. So far, it’s looking good!
Hey, take a gander at MTC’s fliers.
Haha! 
Zenses, Liquid Nitrogen, and ME!
Posted by: undercoverchef on: May 11, 2009
To all food afficionados wanting something new:
I recently attended a food tasting/launching in Zenses, neo-chinese cuisine place in the A.Venue Mall c/o Playboy Magazine. Initial impression of the sampling wasn’t very impressive, but I got what they were going for, which was a new twist to Chinese Classics. Suffice it to say, I was not super impressed, but what I was–was intrigued with a drink they made with Liquid Nitrogen, you heard it folks, LIQUID NITROGEN. So, I thought that maybe this place was awesome for drinks, but a friend of mine, showing great “bullshitting” abilities, got us free food not with the sample that they were giving–what food? POPCORN.
And that popcorn blew my food-loving mind.
For one thing, that popcorn was billowing out smoke like it was cooking from a witch’s cauldron! And when you put the popcorn in your mouth? The first bite spews out billows of cool smoke. That in itself was amazing!
The popcorn itself was sweet, salty and had this unique flavor that right now I can’t really tell you, but maybe with another bowl of that, I prolly could.(haha) I tell you, that was phenomenal for me as I’ve read about this, and only have seen this in television. (Heston Blumenthal anyone?)
That single moment in itself made Zenses, one of the restaurants I WILL try and eat again in properly, so I did.
Last Sunday, for lunch I took my family for Mother’s Day lunch in Zenses. We ordered : Not So Chicken Lollipop, and Beef Something (I forgot), Chicken and Salted Fish Fried Rice, Polunchai dimsum, and the Nitrogen Made Ice Cream. Yes, you read right— Nitrogen made Ice Cream.
The Chicken Lollipop was suprising. It was chicken loaded with other meat and goodies, served with a sweet-sour sauce, and a plum sauce. My brother, who’s the chicken-guy in the family gave it a thumbs up. The Beef dish was good served with crispy onion rings, a somewhat-typical chinese beef dish (think beef and brocolli, although less of an oyster sauce taste, a lot deeper, like it was made from almost demi-glace, in other words it’s like a beef stew, but with the barest hint of oriental) with peas. The Chicken and Salted Fish Fried Rice was good, my mother said, she could that eat that on its own.The Polunchai dimsum was not our choice, we ordered an Oyster Pancake but we were told the oysters were not up to par, and could not be served to us, and we were given a freebie instead.
Can I just take this moment to commend that restaurant for doing that. As you well know, Oyster Pancake will and can very well hide some if not, a lot of oyster imperfections, or even hints of it not being uber fresh. (Flashback to remembering an oyster pancake from a well-known chinese food joint. I shudder!) So we got the Polunchai, I’ve had this type of dimsum before, but it was way better than any I tasted, maybe because it was 1) free and 2)steamed fresh and not in those food carts that just go around and you pick? Hmm, it was good enough that we got another order of it that we paid for. har har!
Now comes the exciting part, table-side service. Any one knows that table side service is the bomb for foodies, but making ice cream!!? I thought i’d have to go to the states to get this, so I knew that I personally was in for a treat. We were given a slew of flavors to choose from— from baileys, to lavender, to rose, and that Hongkong flower.
We picked BACON AND EGG. I think it was the chef himself that served us (must get his name next time). I loved the interaction, and I honestly wanted to jump up and down and beg him to let me try it! (PS. I’ll prolly do that next time!). So after the smoke cleared, we saw semi-solid ice cream. We were given martini glasses, in which liquid nitrogen was poured (it really does bubble btw) and then our ice cream was placed in the cooled glasses, and we got to enjoy it.
I personally couldn’t taste the bacon, but I did saw bacon bits, but the egg was very present, and for a dessert, it was good, and I liked it. But I am excited to go back and try out the other flavors.
Total damage was only P1650 : ice cream, a rice dish, 2 main courses/entrees, a dimsum dish for 4 people who were very psyched to have eaten there, and will return for more.
So foodies, let’s go eat there?!!! I think we’ll have a great time asking/harrasing the persons to let us try making our own table-side ice cream! har har!
PS. The table beside us were calling their friends and telling them about it, and video-taping it, which I should have done too! haha!
4.15.09: The Holy Week That Was
Posted by: undercoverchef on: April 14, 2009
So how was your holy week?
Mine has been pretty normal and steady, and such is the way of spending vacation at home.
Also, being given the chance to be at home, with our cook having her vacation, I found myself with chances to flex mi culinary muscles during this lenten season.
I cooked mainly two things: Chicken Ala King with Homemade Biscuits and Corned Beef Spaghetti with Chicken fingers
Let’s just say, both were deemed eatable by the public, even the biscuits, which I am surprised I managed not to make as hard as hockey pucks. Seriously, I haven’t messed with dough in a while.
So far, the cake business has been picking up and as of today, there are outstanding orders for my chocolates, so I think all good. I should really start doing some fondant, as this is the key business growth, but I’m caught up in the other business side (the resort), it’s summer and things are picking up at that end. All is good.
I really really want to flex my culinary muscles and I need the practice, I’m | | close to peddling my services as a teacher, but I can’t right now, too many stuff to do, although I am getting my teaching fix teaching Jap workers/businessfolk english, but that’s another raket all together.
I hope everyone had a blessed easter, we’re eating somewhere tonight, and I hope there are some pictures!
PS. the crush is giving me baguio treats! ayos!
4.7.09: 33Cake
Posted by: undercoverchef on: April 7, 2009
My brownies are selling. I of course wish that they would sell more.
I really need to think about this, while we sell like hotcakes.
4.3.09: Beginner’s Fondant by Chef Aggy
Posted by: undercoverchef on: April 3, 2009
10am to 5pm in Heny Sison QC.
Was it tiring? Yes. Which tells you I haven’t had much practice being in the kitchen. I remember myself going on and on like an energizer bunny and annoying the hell out of people.
Haha, suffice it to say, I was much impressed by Chef Aggy of Aggy’s Cakes. I haven’t tasted any of her cakes except the one that we made, but what we made, was GOOD. Seriously. Good stuff.
So, in fondant class, we had to make/decorate our own fondant cakes. Everyone was doing either hat types or those things with flowers on top and ruffles.
I was like, nah, I don’t want to do it. So again, with no plan in mind, I made a wallclock, which I think didn’t need as much precision as the other decisions, but I like it that way.
I need practice. But I think the way that this medium does get me to test out crazy ideas. If there’s one thing I’ve learned, it’s the more crazy I get that the more I get to figure out what I want.
PS. Last night I was all, I don’t think I can do this ferr real to my sister. Maybe you can do it because you’re artistic etc. Today, I’m all I’ll prolly be good at it if I stick to it. Amazing even, papaturo na lang ako sa iyo! –> this said to my sister. See? All it takes is a change of perspective.
Awesome? Awesome!
Here’s pictures!
Tic Toc that's my clock!
3.30.09: Chateu Hestia part 2
Posted by: undercoverchef on: March 29, 2009
Took my lolas, my sibs and my mom officially to Chateau Hestia for 1) for my mom to see the ambiance, get ideas and 2) for my lola and sibs to taste the food.
My mom told me to order light, so I just ordered two pastas and two pizzas, suffice it to say, the table was empty and they loved it.
Chateau Hestia’s always been one of those —wish I had a place like that, haha, but my dreams are more commercial, well, a little, not to say that a girl can’t absolutely fuckken dream of it, perhaps when I’m rich enough and have that little bistro thing it’ve been wanting all my life. Camown!
haha, so in memory of the great meal that we had, here’s some pictures of Hestia and osso bucco from the first time I was there last February 15 with good friends.
Things You Must Absolutely Order:
1) The two pizzas
2) Pasta di mare
3) Osso Bucco
We had carbonara and I didn’t like it, sorry, but the pasta di mare was GOOD, so good!
3.20.09: The Big, The Bad, and the Brownie
Posted by: undercoverchef on: March 20, 2009
THE BIG
I’m excited about buying a sealer and getting the production of Choco Loco Squeeze up and running. It’ll be available for shipping and will hopefully be a hit in your local manongs and manangs.
THE BAD, and THE BROWNIE
Okay, the bad really ain’t that bad. I’m just finding it such a hard time to get people to consign our products because they are kinda higher end than what I want them to sell for. Enihoodles, we will address and we will be awesome.
I made a pretty awesome brownie recipe by the name of LUCKY. I’m calling the brownie lucky because i considered myself awesomely lucky for coming up with this recipe from a near disastrous brownie recipe I made before. Hmm, awesome!
LUCKY brownies will be the first product under the 33CAKE line and i’m excited!I’m still wondering if i’ll package them in tins or in boxes. I’m thinking tins, but they will cost more. I’m thinking of selling them either in small bite size pieces or big slices. Enihoo one box of 9×6 is to be sold at P200/box. I’m not sure if that’s more or less than what Becky charges hers, but one thing’s for sure, I think quality wise, P200 is okay.
I hope I can borrow a camera soon (sorry buying a new camera ain’t my priority these days) and take awesome food pictures. I kinda miss em, food photography, at least.
Toodles, and have a great weekend!
Joko
PS. Eating at little tokyo later! i’m excited!
3.18.09: The birth of LocoChoco
Posted by: undercoverchef on: March 18, 2009
And we’re making another addition to our happy products in MTC.
We’re introducing Loco Choco, a version of our ganache available for consumption to our consignees today, only at P5.00!!! We’re going to put on a sticker and yes, i f0reseee your local manang selling that to you real soon! Ayt!
Hamazing what you can do with a day to think and test. And pardon the picture, I need to buy myself a camera, and yes, that’s a nightgown. haha!
PS> I also tried making LOCO Brownies Today, and they were moderately good, but not awesome. I have to cut back on some ingredients, I went overboard with the cocoa methinks.
Enihoodles, here’s to the start of good things, and the need to buy a sealer, ayows!
