Watch and Enjoy Our Cooking Shows!



Unite with Filipinos all over the world for International Adobo Day--let us all cook, share, and upload now! Send your photos to :) SUBO, MGA KAPATID!



Don't deprive the world of our unique culture, especially of Filipino food! Let us all unite with an Adobo Compact! How? ON JUNE 12, LET'S COOK, SHARE, and UPLOAD! - COOK your own version of adobo - SHARE it with fellow Pinoys and other nationalities, and then take a picture - UPLOAD and email it to We will feature your pics here on our FB page as a testament to the Adobo Compact! Join us, and join the whole world on International Adobo Day!

Cuisinero (Pilot Episode)

Cuisinero (Pilot Episode)

Let Chef J Domingo show you how to celebrate the blessings come harvest time by whipping up the tastiest dishes from farm to plate. Nothing is wasted or taken for granted here, as all ingredients are given equal importance. What this cooking show will make you realize is that farmers are unsung heroes, toiling day and night to feed not just their family, but the great human family that inhabits the earth.

Tales From The Food Zone (Pilot Episode)

Tales From The Food Zone (Pilot Episode)

From the creators of Tales From The Friend Zone comes the cooking show of the ages--Tales From the Food Zone! This is dedicated to all who have been friend-zoned, and the millions of Abangers out there. Remember, there is hope. You may not have Ramon Bautista's dashing good looks, but you can learn how to cook. And the way to a woman's heart is sometimes the road less traveled--through her innards. So enough talk, and let Ramon lead the way!

In the Mood for Food with Ara (Pilot Episode)

In the Mood for Food with Ara (Pilot Episode)

Life is filled with different stories all pointing to the human drama--whether it be about love, family, or friendship. In The Mood For Food with Ara Mina gives you the best of these stories tied together with simple-to-follow cooking demos. Watch how Ara's life unfolds and how she cooks her way through the hearts of the people in her life.

Sawsawan (Pilot Episode)

Sawsawan (Pilot Episode)

What is the one thing that HAS to be on the table of every Filipino household during mealtime? You guessed it--sawsawan! See, what's nilaga without patis, what's chicharon without vinegar? And there are so many different types of sawsawan that if you want to learn them all, you've got to watch the cooking show that's all about that ubiquitous Filipino dip--Sawsawan.

What is Filipino Food

What is Filipino Food

Teaser video featuring Chef Gino Gonzalez, Chef China Cojuangco, Chef J Domingo, Ara Mina, Sam Oh, Ramon Bautista, RA Rivera, and food blogger Spanky Enriquez.

What Is The Future of Filipino Food?

What Is The Future of Filipino Food?

Filipino Food chefs and hosts give their answers to this burning question.

Lutong Bahay with Chef Mitchie Sison

Lutong Bahay with Chef Mitchie Sison

Let Chef Mitchie Sison share time-honored dishes from family cooks. Learn the basics of Filipino home cooking only here on Lutong Bahay.

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

Love to cook at home for family and friends? Love to watch cooking shows? Then we'd like to see YOU cook here on Pinoy Home Cook Videos! Simply record yourself with a camera making a special dish that you'd like to share with the world. You can appear in it as the host, or not. You can record a voice over for it, or not. Whatever works for you works for us, as long as you cook a Filipino dish. If it's a classic, give it your own twist. Or invent your own. Then, upload your video on YouTube and send us the link. If you already have an existing cooking video on YouTube, go ahead and send us the link. We will screen the entries and pick the ones that will go on the show. Not everyone will get in, so make it good!  There will be two cooking videos for every episode. At the end of the show's season, we will pick one winner who will get a special prize and the chance to be featured on Filipino Food    


Welch, the heritage juice brand invites all Filipino families to share all things good.

erika-rodriguezErika Rodriguez, Welch’s Philippines marketing representative, pursuing Welch’s global campaign—“Sharing What’s Good.”

Welch, the choice bottled fruit juice for over 140 years now, brings its new campaign to the Philippines, “Share What’s Good.”  Known for its grape juice variant made with 100 percent Concord grapes, Welch has been enjoyed and loved by Filipinos for the past 20 years.  In line with its global vision, Welch aims to start a movement that’s all about sharing the goodness of intimate moments and celebrations.

Each moment is made even more special with Welch’s great-tasting fruit juices and sparkling beverages. According to Erika Rodriguez, Welch’s PH marketing representative, “Welch believes in the magic of ‘kitchen table moments’ and has been helping families enjoy them for generations. In the time it takes to drink a glass of juice or share a sandwich, a special moment can happen.”

Welch juice is also beneficial to one’s health because grapes contain polyphenols, a natural plant nutrient which plays a key role in supporting a healthy heart.

Available in all major supermarkets nationwide, Mercury Drug, Watson’s and all convenience stores. For details, email:



To have a less stressful holiday, why not ask Bizu to prepare your Christmas feast?

There’s simply too much to do for the holidays. By the time Christmas sets in, you may be all stressed out and tired. Now, don’t let that happen but go have a great feast. How?  Bizu has the answers both savory and sweet.

*For beef, pork and poultry: Roast Lamb Leg—slow cooked with garlic and rosemary; served with mint jelly and lamb au jus. Porchetta—slow roasted pork belly marinated in garlic, and rosemary; it has crackling skin and a duo of Arugula-Pesto and Apple-Mango Chutney Sauces. Ten-Hour Roast Beef—U.S. Beef Belly Roast with a rich mushroom sauce. Whole Roast Turkey—with Bizu’s signature stuffing of apples, chestnuts, sausages and served with cranberry sauce and pan gravy.

porchettaA Bizu specialty—Porchetta, slow roasted pork belly marinated in garlic and fresh rosemary. It is served with two sauces: Arugula-Pesto and apple-Mango Chutney.

*For seafood: Baked Salmon Rockefeller layered with creamy spinach and topped with rich Mornay sauce. Smoked Salmon Caviar, Norwegian Smoked Salmon lined with dill cream cheese and topped with black caviar.

*Amazing cakes: White Truffle Holiday Cake—truffle and honey in between layers of white chocolate. Ginger Bread Cake—filled with cranberries, dusted with cinnamon frosting and topped with gingerbread Christmas trees.  Sticky Date Cake –glazed with cherries, dried dates, pineapple, pistachio and topped with white chocolate. Carrot Walnut Cake—just the way you like it. Newcomers—Sticky Buns in walnut/caramel and dark chocolate/orange.

cakeNew from Bizu—Sticky Date Cake top with luscious cherries, pistachios, dried dates, pineapple and topped with creamy white chocolate.

Call any Bizu branch at Greenbelt 2, Ayala Center, Makati (757-2498; 903-6340) or visit /ilove bizu. Orders are available for pick up or delivery; no deliveries on Dec. 23 to 26, Dec. 31 and Jan.01.


Even if you have to stretch your peso, you can still have a Jolly holiday!

Everything is coming up delicious and affordable with Jolly –whole corn kernel, maraschino cherries, cream of mushroom and mushroom variants (pieces and stems, shiitake and whole button) and fresh milk.  And with Chef Mitchie Sison’s recipes, you can have your 2016 Noche Buena in a grand style without having to break your budget.

Here’s a sample menu from Jolly—Quezon-Butter Corn for appetizer, Garlic Chicken with Gravy Sauce for main and May-Ry , Cheery Orange Mocktail.




½ cup butter

2 cans Jolly Whole Corn Kernels, drained

Salt & pepper

2 boxes cheddar cheese, grated

½ cup green onions, sliced


  1. In a pan set over medium heat, melt butter. Toss in Jolly Whole Corn Kernels, salt and pepper and half of the grated cheese. Cook over medium heat for 3 to 4 minutes.
  2. Transfer to a serving dish. Top with remaining grated cheese and green onions.




6 pcs. chicken thigh

Salt & freshly ground pepper

4 tbsps. butter, unsalted

1 head garlic, minced

1 (400 gms.) can Jolly Mushrooms Pieces & Stems, drained

1 (198 gms.) can Jolly Shiitake Mushrooms, sliced

3 tbsps. soy sauce

1 can Jolly Cream of Mushroom Soup

1 cup chicken stock

1 tbsp. fresh parsley, chopped


  1. In a bowl, season chicken with salt and pepper. Refrigerate for 30 minutes.
  2. In a large skillet set over medium heat, melt 2 tablespoons butter. Pan-fry chicken until all sides are brown. Set aside.
  3. In the same skillet set over medium heat, melt the remaining butter and sauté garlic until fragrant. Add Jolly Mushrooms Pieces & Stems and Shiitake Mushrooms.  Cook for 5 to 6 minutes.
  4. Stir in the chicken stock, Jolly Cream of Mushroom Soup and soy sauce. Let simmer until thick.
  5. Return the pan-fried chicken to the skillet. Spoon the sauce over the chicken pieces. Cover, reduce heat to low. Let simmer for 5 to 7 minutes.
  6. Transfer to a plate and top with chopped parsley.


Asia World Hospitality moves to Iloilo; convenes workshop for HRM students


Applying the American Hotel and Lodging Educational Institute (AHLEI) principles of educate, develop and certify, Asia World Hospitality (AWH) held a Certified Guests Service Professional (CGSP) workshop recently at the PHINMA Education-University of Iloilo. It targeted hospitality industry practitioners, educators and learners.

The three-day workshop was attended by 27 fourth year students of the University’s HRM College. The workshop had an entry-level approach suitable for HRM students who want to enhance their knowledge and understanding of the field. The participants learned the best practices and principles derived from actual scenarios and experiences enclosed within the AHLEI and AWH programs.

The workshop also included the seven Elements of Guest Service Gold—authenticity, intuition, empathy, champion, delight, delivery and initiative—beneficial to and of good use to the attendees’ day-to-day dealings with people.

Upcoming events of AWH: Certified Hospitality Educator workshops—January 18 to 21; 23-26 & 28-31, 2017; Certified Hotel Administrator workshop: February 1 to 4, 2017.

For more information, visit or call 556-7994.


Home Foodie shares delicious recipes for people on the fast track.

Welcome 2017 with easy-to-do and super delicious recipes courtesy of Home Foodie and the San Miguel Pure Foods Culinary Center. No matter how busy your schedule is, you can prepare these recipes ahead of time in minutes, pack and eat them directly in mason jars. Note well, however, that they are best eaten on the same day.




2 tbsps. store-bought Caesar Salad dressing

½ cup cooked pasta of your choice

2 pcs. Romaine lettuce leaves, cut into bite-sized pieces

60 gms. Magnolia Chicken Station Breast, cooked & shredded (about ¼ cup)

2 pcs. Purefoods Classic Honeycured Bacon, fried & chopped

½ tbsp. Parmesan cheese


  1. Prepare a 350 ml mason jar.
  2. Arrange ingredients according to sequence. Cover tightly and refrigerate until ready to serve.
  3. Yield: 1 jar per serving

N.B. To prevent lettuce leaves from wilting, mix sauce only when about to consume.




1 pack Magnolia Fast & Easy Bake Banana Cake

1 cup instant rolled oats

¼ cup yogurt

½ cup Magnolia Full Cream Milk

2 pcs. banana, sliced


  1. Bake the Magnolia banana cake mix according to package directions. Cool.
  2. Prepare 3 pieces mason jar (350 ml capacity). One jar per serving.
  3. Crumble banana cake and 1/3 of a mason jar.
  4. Mix oats with yogurt and milk. Pour into jar until 2/3 full.
  5. Top with banana slices. Keep refrigerated until ready to eat.
  6. If desired, top with chopped walnuts or almond slivers.

N.B. Dip or brush the banana slices in lemon, lime juice or other acidic fruits to prevent browning.


The new Doña Elena 100% Tuna in Sunflower Oil makes your dishes both festive and healthy.

The new Doña Elena Tuna

       With Doña Elena’s products , you don’t have to compromise yours and your family’s healthy lifestyle even with the indulgent meals this Big Season.

As a holiday treat to Filipinos across all ages, Doña Elena unveils its 100% Tuna in Sunflower Oil in Chunks and Shredded. It’s great for staples like pasta and stew up to dips, stuffings and spreads. It’s made from 100% tuna meat with no extenders , preservatives and MSG.

The latest product line of Doña Elena has several nutrients: omega-3, protein, selenium, vitamin D vitamin E, polyunsaturated fat of the cholesterol-free sunflower oil and omega-6 fatty acids from tuna itself. Other Doña Elena products you’ll love are Al Dente pasta, olive oil and Spanish Sardines.

Here’s a flavorful and healthy recipe from Doña Elena:




½ cup red & green bell pepper, cut into small cubes

1 pc. onion, red onion, chopped

½ bottle, Doña Elena Spanish Sardines in Olive Oil, drained

½ cup Doña Elena Diced Tomatoes

½ cup zucchini, diced

¼ cup goat’s cheese

2 pcs. egg

1 tbsp. Doña Elena Pure Olive Oil

½ cup Doña Elena Black Olives, sliced

1 tbsp. Doña Elena Capers

Salt & pepper, to taste

Parsley, chopped (for garnish)


  1. Heat pan with Doña Elena olive oil then add onions, bell peppers and zucchini. Saute until onions are fragrant.
  2.  Add the Doña Elena diced tomatoes, black olives and capers. Simmer until slightly thick. Season with salt and pepper to taste. Set aside.
  3. Transfer sardines in a bake proof small casserole. Top with tomato mixture, goat’s cheese then the raw egg. Bake at 180?C for 5 to 10 minutes. Top with chopped parsley before serving.


Celebrate the Season with Welch’s non-alcoholic beverages

welchSparkling juices from Welch, the perfect beverage for a joyful holiday.

      This Christmas and up to the New Year, add more sparkle to your celebrations especially with your family and friends with Welch’s non-alcoholic beverages. Welch’s is the world’s favorite grape-centric food and beverage brand and now, it brings its line of sparkling juices to Filipinos, young and old alike.

There are 12 non-alcoholic sparkling juice variants to choose from—White Grape Sparkling Cocktail, Red Grape Sparkling Cocktail, Blue Grape Sparkling Cocktail and Cranberry Sparkling Cocktail. Other favorites are Cherry Limeade, Mango Passion, Strawberry Lemonade and Raspberry Limeade.

The latest from Welch is its line of sparkling mocktail products—Strawberry Daquiri, Sangria, Piña Collada and Mango Bellini.

“Welch’s sparkling grape juices are made from 100 percent Concord and Niagara grapes grown by nearly 1,000 family farmers in the United States and Canada. By making Welch’s line of sparkling juices available in the Philippines, we are providing inclusive and nutritional choices for Filipinos to enjoy this Christmas,” says Jun Cochanco, president of Fly Ace Corporation, the exclusive distributor of Welch’s in the country.



Jolly sets record at HistoryCon 2016

Jolly, the country’s Number One mushroom brand, made history for the largest serving of sautéed mushrooms recently at the HistoryCon 2016  held at the World Trade Center.

In partnership with the History Channel, Jolly set the stage for the world-record bid. Ten cooking stations were manned by 70 students from the Center for Culinary Arts Manila, Far Eastern University and La Consolacion Tanauan and Manila campuses. The Jolly team, led by Chef Winston Luna of Chefwix Catering Services, cooked the mushrooms for two hours.

The sautéed Jolly mushrooms registered at 335 kilos greatly exceeding the required 280 kilos. According to Fly Ace Corporation president  Jun Cochanco, the victory of Jolly  was not just to set a first world record but more importantly “to spread the news of the mushrooms’ health benefits in the Philippines and around the world.”

Marilou Acuña, Fly Ace’s senior product manager said, “apart from promoting he mushrooms’ health benefits, the history-making event also showcased the young Filipinos’ culinary talent. To make the Guinness bid successful, everyone in the Jolly team worked closely in the spirit of bayanihan.”

Jolly Mushrooms is distributed by Fly Ace Corp, one of the leading food and beverage consumer goods companies in the country. The world-record bid was supported by Gomeco, Petron, Masflex and Fuji Kitchen Scales.


Superb “bayanihan”—students chefs from FEU, CCA and La Consolacion (Tanauan and Manila) sautéed 335 kilos of Jolly mushrooms to win the Guinness Book of World Records’ title, “Largest Serving of Sauteed Mushrooms” at the HistoryCon 2016.


Receiving the world record award (l-r): Jacquem Ruby, A+E networks; Ralph Rebulana, associate product manager; Marilou Acuña, senior product manager; Elliz Cochanco, Fly Ace director and Peter Geronimo, BAG assistant.


Learn more about cakes rolls, cupcakes and icing

There’s a lot of baking going on this October at The Maya Kitchen.
Start off with Healthy Breads on October 1, Saturday, 9a.m.-1p.m. This hands-on, group workshop class includes recipes for Whole Wheat Sesame Bread, Kalabasa Loaf, Malunggay Loaf, Sourdough Bread and Focaccia. Class fee is Php 2,000.

Cupcakes 101: Coffee Shop Cupcake Favorites is also on October 1, Saturday, 9a.m.-1p.m. Learn how to bake Sea Salt Chocolate Cupcakes, Lemon Drop Cupcakes, Caramel Cheesecake Cupcakes and Mocha Truffle Cupcakes.  Class fee is Php 2,000 with hands-on and group workshop.

Basic Baking is on October 4-7, Tuesday-Friday, 9a.m.-2p.m. Learn Basic Baking Techniques applicable to small and commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes and other bread varieties. Class fee is Php 8,000. Basic Baking is also offered on October 18-21 and October 25-28.

Basic Cakes is on October 8, Saturday, 9a.m.-1p.m. This class with hands-on and group workshop includes recipes for Angel Food Cake, Chiffon Cake, Dark Chocolate Cake and Butter Cake. Class fee is Php 2,000

Basic Culinary is on October 11-13, Tuesday-Thursday, 9a.m.-5p.m. Learn Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses, to desserts for Home and Institutional Scale Kitchens with workshop. Class fee is Php 9,000.

Beginner’s Icing is on October 15, Saturday, 9a.m.-1p.m. Learn to make Boiled Icing, Swiss Meringue, Buttercream and Ganache. Class fee is Php 2,000 with hands-on and group workshop.

Welcome the holiday season with Christmas Food Gift Workshop on October 15, 9a.m.-1p.m. The class with hands on and group workshop includes recipes for Chocolate Truffles, Butterscotch Biscotti, Cream Cheese-Based Dips and Pretzels and Flavored Sugar Cubes. Class fee is Php 2,000.

For cupcake lovers, Cupcakes 101: Filled Cupcakes is on October 22, Saturday, 9a.m.-1p.m. Learn how to bake Chocolate Mousse-Filled Cupcakes, Mango Cream Filled-Cupcakes, Pretzel Caramel-Filled Cupcakes and Blueberry Cream Cheese-Filled Cupcakes. The class fee of Php 2,000 includes hands-on and group workshop.

On October 29, Saturday, 9a.m.-1p.m., learn Juicing and Healthy Wraps.

This demo class includes basic juicing know-hows plus tips on how to turn standard sandwiches into healthy wraps. Recipes include Simple Starter Detox Drink, Sooper Dooper Detox Greens, Power Booster Juice, Vegetable Wrap in Avocado Caesar Dressing, Grilled Chicken and Veggie Wrapped in Tofu Dressing and Healthy Vietnamese Wrap. Class fee is Php 1,000.

Have you ever wondered how they make those delicious cake rolls? Wonder no more with Cakes 101: Manila’s Well Known Cake Rolls on October 29, Saturday, 9a.m.-2p.m. Recipes include Ube Macapuno Cake Roll, Buko Pandan Cake Roll, Yema Cake Roll and Triple Chocolate Cake Roll. Class fee is Php 2,000 with hands on and group workshop.

For more information on this and on other course offerings, log on to,  e-mai: lcontactus@  or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63929 679 6102.  Call and reserve a slot now!


Learn how to bake this delicious holiday dessert at The Maya Kitchen this October.


31 individuals receive recognition for hospitality and tourism expertise


Certified Guest Service Professionals Workshop

Asia World Hospitality (AWH) recently awarded some 30 individuals during three separate ceremonies as part of efforts to develop and upgrade the tourism and hospitality industry in the Philippines in line with international standards.

On August 02, some 10 individuals were formally awarded with international certificates and official CHE pins during a Certified Hospitality Educator (CHE) ceremony at the Albertus Magnus Building, UST with Ms. Machi Borja of AWH in attendance. On August 30, about 15 participants were awarded during a Certified Guest Service Professional (CGSP) ceremony at the Belmont Hotel Manila, while another 16 practitioners were awarded certificates and pins in a second CGSP ceremony at UST.

AWH will be holding a series of CGSP workshops in Seda Hotels and El Nido Resorts. In addition, AWH is joining the National Hospitality and Tourism Convention in Iloilo Convention Center hosted by PHINMA Education – University of Iloilo. The event is slated on October 10.

With the theme “Breaking the Norms: Unleashing Hospitality and Tourism Excellence,” the said convention is touted as the much-anticipated and grandest assembly of hospitality and tourism stakeholders in the country. Also in October is a Certified Hospitality Sales Professional event and in November is the first public workshop for Certified Guest Service Professionals. The dates and the venue are yet to be announced.

For more information, you may log on to our website at or please email us at or you may call on 63 2 5567994 or +63 9175232128


Here is the chance for culinary students to become the future bake masters!

bakeMyrns Roman of enjoyingwonderfulworld (3rd from left) and Pehpot Pineda of mommypehpot (4th from left) are the winners of the Media Cupcake Challenge. With them are (left to right): Carolyn Bonifacio and Lilia Andres, URC  Flour Product Development & Services Manager and Marketing Manager respectively; Chef Ernest Reynoso Gala, managing director of GalaStars Culinary & chairman of the board of judges; Bernadette Fernandez and Nicano Ines, URC Flour Brand Associate and Technology Manager respectively.

      Trophies, gift certificates and Php 300,000 worth of prizes await the winners of the 2016 “Flourish Pilipinas: Bake it Happen! Nationwide Baking Competition.”

Culinary Arts or Hotel and Management course students are challenged by the Universal Robina Corp. (URC) Flour to submit entries of their original recipes in the Breads or Cakes categories.  The complete contest details and the downloadable entry forms may be found on the Flourish Pilipinas 3 Facebook Page. Deadline for submission of entries is on September 30, 2016.

Baked creations must incorporate a non-functional ingredient and make use of any of the URC Flour brands such as Blend 100, Continental, Daisy Cake Flour, FibrA+ whle Wheat Flour, Globe First Class, My Rose Soft Flour and Sampaguita Soft Flour.

Shortlisted teams will vie in the regional bake off to be held at the Univ. of Mindanao in Davao City  for the Visayas/Mindanao contestants and Center for Culinary Arts Manila for GMA/Luzon.

“We are very excited to once again seek out the most talented student bakers through the Flourish Pilipinas baking competition. With URC Flour brands that cater to every baking need, these future master bakers can surely whip up some of the most fascinating creations to showcase their baking prowess,” says Ellison Lee, URC Flour VP/general manager.

Prior to the student competition, URC Flour invited media members to a fun bake-off held recently at the GalaStars Culinary. Ten teams participated in “Cupcake Challenge” with fresh kiwi as the surprise ingredient. The teams used the same cupcake recipe using URC flour and they “dressed up” their cupcakes with whipping cream.


Marketplace by Rustan’s showcases its premium cheese selection to encourage greater appreciation for different flavors and tastes.

Good news to all cheese lovers, foodies and the adventurous, “Fete du Fromage” a sumptuous cheese festival at Marketplace by Rustan’s  from July 29 to August 14. A whopping 30 percent discount awaits guests. The premier supermarket known for offering top quality products sourced all over the world has made available some 200 choices of specialty cheeses from France, England, Germany, Italy and Denmark, among others.

This is your chance to try new flavors, away from the usual parmesan, cheddar, quickmelt and mozzarella. According to Chef Jonas, renowned chef and self-professed cheese aficionado from the French restaurant, Le Jardin, the best way to know your cheese is to go by flavor and category.

At the Marketplace, you may buy cheese by the gram which enables you to create your own cheese board. Chef Jonas says begin with the hard variety like an aged parmigiano-reggiano then balance the hard texture with a cream St. Marcellin or goat cheese with herbs. Complete the cheese board with a blue (referring to the veins that come from mold inoculated on the cheese and allowed to age) which is packed with strong flavors. Chef Jonas recommends cambozola , a brie-style blue cheese.

Complete the board with crackers, mini toasts and fresh fruits like strawberry, apple, grape and pear. You can also balance the flavors with olives, sun-dried tomatoes and salami or prosciutto.

The Marketplace has a well-trained staff  and they are ready to assist you to complete your cheeseboard.

cheese1Cambozola—from France, this blue cheese is soft-ripened, triple-cream with a savory, nutty flavor and a hint of sweetness. Best paired with roasted walnuts, figs and rustic bread.


cheese2Parmigiano-Reggiano—from Northern Italy, it is sometimes called the King of Cheeses. It has a wide wide range of flavor— nutty, sweet, fruity and creamy. This hard cheese is great with fruits, nuts and cold cuts. For dishes, it goes well with soups, meat entree, pasta and salads.


The San Miguel Purefoods Culinary Center recently held “Roots,” a delicious gastronomic tour of Pampanga, recognized as the country’s culinary capital.

Bale Marangul or “the big house” is a local landmark in Maquiapo, Guaga, Pampanga. The ancestral home of Don Agapito Miranda II, it was the very first house built in Maquiapo in the 1930s.

Steeped in family and local history (it’s said that the house was used as a refuge by Filipino soldiers from the Bataan Death March), and known for its original wooden panels, capiz windows, and century-old acacia trees, Bale Marangul is home not just to the Miranda clan, but to the family’s brand of Kapampangan cuisine which, like the house itself, has stood the test of time.

At the center of the family’s culinary tradition is 82-year-old Lola Ising, the house’s mayor doma–considered as a second mother by the entire clan. Having lived with the Mirandas all her life, she was trained in the kitchen by Apung Manang, Don Agapito’s mother.

At a recent food tour organized by San Miguel Pure Foods Culinary Center dubbed, “Roots: Kitchen Memoirs”, Lola Ising shared many insights both on the family’s culinary traditions and traditional Kapampangan cuisine.

“Despite the many changes over the years, traditional food will always be a part of each generation andwe wanted to learn from Lola Ising and share this experience with fellow foodies,” says SMPFCC Culinary Services Manager Llena Arcenas. “We are very fortunate to have Lola Ising take us on this brief, but truly special culinary journey,” added Arcenas.

The event began with a tour of Bale Marangul, which was led by its curator, Victor Miranda Jr., Don Agapito’s grandson, also a chef for SMPFCC. Guests enjoyed appetizers like boiled peanuts and sweet potatoes. This was then followed by a cooking demo of kilayin, an authentic Kapampangan dish by Lola Ising.

“Hindi naman talaga masyadong nagbago ang pagkain noon hanggang ngayon. Nagbago lang ng kaunti dahilsa mga pag-iiba ng mga magagamit na sangkap. Nagbabago lang din ang lasa, depende sa kung sinong kakain,” Lola Ising shared.

While tradition and technique has, over the many decades, remained unchanged, Lola Ising makes use of staple ingredients found in all Filipino kitchens.

“San Miguel Pure Foods products are among these staples. And through this event, we wanted to show how our products can be used for everyday cooking—for well-loved dishes we have enjoyed for many generations,” says Arcenas.

Dinner started with a soup staple in the Miranda menu:nilagang baka, manok at baboy. Afterwards, sisig (Monterey Pork and Magnolia Chicken) and other “exotic” dishes such as betute (deep fried frog stuffed with ground meat), kamaru (farm crickets ). All are original Bale Marangul recipes.

For dessert, guests enjoyed ube kalamay, ginataang bilobilo with kamote, langka, sago and buko and cheese sherbet from local sherbet-maker Bondoc, which has been a clan favorite for years.

The second day of the trip to Pampanga started with breakfast fare prepared by San Miguel Pure Foods Culinary Center chefs. The menu included PurefoodsHoneycured Bacon, Purefoods Corned Beef, Purefoods Chicken Longanisa, pandesal with Magnolia Cheddar Cheese and Magnolia Gold Butter. An egg station also offered Magnolia Brown Eggs, Purefoods Sweet Ham, Purefoods Chicken Ham, Yowe mushrooms, and Magnolia Quickmelt.

The event ended with a cooking demo by Chef Brian, resident chef of Angeles, Pampanga’s Imerex Plaza Hotel, who taught guests and foodies how to prepare an authentic and well-loved Kapampangan dish, pesang dalag, a semi-thick soup cooked with lakatang malagkit, lemon grass and fried mudfish.

kilayinKilayin, a favorite Kapampangan dish.


Betute: deep-fried frogs stuffed with ground meat, an authentic Kapampangan delicacy.


Hotel Jen, the lifestyle brand of Shangri-La Hotels and Resorts, has launched NextJen Meetings – an exciting meetings model delivering distinctive themes with practical amenities, optional extras, Golden Circle Event Planner Rewards, as well as credit to redeem against a future event.


A “Jenuine” meeting set-up

NextJen Meetings take meetings beyond a traditional conference layout with themed offerings – ‘Jenuine’ and High-Energy. The ‘Jenuine’ concept boldly uses a full-sized table tennis table or sofa seating to assemble participants for ice-breaker or meeting sessions, while the High-Energy package inspires interaction with bean-bag seating or swing chairs, and a video game station to spur creative thinking. Delegates may also request for a customary meeting setup under the Business theme.

In addition, event organisers can earn Golden Circle points on all materialised conferences and events through the Golden Circle Event Planner Rewards programme. With the highest level of rewards in any meeting and event loyalty programme, planners can earn up to 40,000 Golden Circle points on an event booking – the equivalent of 40 complimentary room nights.

It is also the only programme that allows members to earn double points for subsequent meetings or events booked in the same calendar year, as well as to redeem points for future events and meetings. To join Golden Circle, please visit

Aimed at making NextJen Meetings the most rewarding suite of value offerings, the ‘Jenuine’, High-Energy and Business concepts include brain-food menus for lunch – served buffet or picnic style by the pool or garden – and two breakout sessions with refreshments and snacks. Standard for each theme are an organiser pack and cable kit, mobile charging station, audio-visual equipment, quirky amenities, farewell drinks and a 10 per cent credit for use towards a future meeting.

A menu of add-ons, such as art workshops, Chinese tea tasting and wellness activities, may be arranged as part of a complementary approach to experiential meetings at Hotel Jen.

“Having asked clients to share great and mediocre meeting experiences, we put their valuable insights to use,” said Marisa Aranha, vice president of sales and marketing. “Apart from location and price, respondents mentioned customer service and meals were a priority – we have addressed all these components and added our extra touches.”


AWH offers global solutions to the hospitality industry by sharing  and distributing AHLEI  programs.


Batch 1 of the Certified Hospitality Educators program from DLSU-College of St. Benilde.

Asia World Hospitality, the official partner of the American Hotel and Lodging Educational Institute (AHLEI), contributes to develop hospitality educators in line with Asian and international  standards.

More than 50 faculty members  attended the first series of  intensive workshops including representatives from  De La Salle – College of Saint Benilde, Lyceum of the Philippines University, University of Santo Tomas, Our Lady of Fatima University, Cagayan de Oro College – PHINMA Education, University of Iloilo – PHINMA Education and Woosung University of Korea.

The CHE was conducted by Fr. Robert Steele, a Catholic priest from the Diocese of Auckland, to deliver the milestone workshop. Fr. Steele is currently a program leader and a senior lecturer in AUT University, School of Hospitality and Tourism in Auckland, New Zealand, boasting of a 30-year experience in the field of hospitality.

The AHLEI developed the CHE designation and it has become one of the most recognized credentials in hospitality and tourism education as it is the only professional development opportunity designed for post-secondary hospitality educators around the world.

Asia World Hospitality offers a global solution to the hospitality education industry through the distribution of the AHLEI programs. With the largest range of educational materials, a good number of hospitality schools in the Philippines have adopted the AHLEI programs and have become Global Academic Partners. With Asia World and AHLEI, prospective students may gain an international diploma which may serve as their key in obtaining a bachelor’s degree in the United States. In addition, Asia World Hospitality also conducts training for hospitality professionals, offering certifications from the general manager level down to the front line employees.

Machi Borja, managing director, Asia World Hospitality stated that additional CHE Certification will be held in the Philippine throughout the year.

About AWH:  Asia World Hospitality is  a next generation Hospitality Management and Training company, created and designed to assist Institutional Investment Groups, Individual Owners and Landers, to successfully manage their assets and generate the desired returns. AWH focuses on training and continuous learning offers for both professional and academic individuals.

For more information, you may log on to or please send email to or call on 63 2 5567994 or +63 917 523 2128.


Book until July 31, 2016 and enjoy the Super-STAR promo.


The iconic “Manila Eye” at the fun park right at the metro, Star City.

Hotel Jen Manila is all about being fun and adventurous so book at the hotel from now until July 31, 2016 and avail our Super-STAR promotion.

For only Php 5000 per night, you can enjoy two (2) complimentary ride-all-you-can tickets at Star City, two (2) buffet breakfast at Latitude, free Wi-Fi and scheduled shuttle service to MOA.

This promotion is exclusive to Philippine residents and Balikbayans. Proof of residency is required upon check-in.

For inquiries and advance reservations, please call (632) 795 8888 or email food&

(Catering to a new generation of independent travellers, the Hotel Jen brand delivers quality, comfort and value with a playful twist and friendly service. Hotel Jen embraces the love for life and travel, helping adventurous souls explore and discover. Launched in 2014, Hotel Jen offers 10 vibrant hotels in some of the best locations across Asia Pacific, including Singapore; Hong Kong; Beijing and Shenyang in mainland China; Manila; Penang and Johor in Malaysia; and Malé, Maldives.)


Understanding the significance and value Filipinos give to their personalization and connections with friends and family, Nutella rolls out its #YourNutella campaign in the Philippines.


Fabian Heymer (3rd from left), Nutella brand manager, South East Asia, led the #Your Nutella campaign in the Philippines.

The aim is to help highlight personalization and strengthen relationships by empowering everyone to pay tribute to everyone we consider special. This is also Nutella’s way to express gratitude to their customers’ unwavering loyalty to the brand and making Nutella a part of their lives.

Fresh from the successes of #YourNutella in Europe, Middle East, and some parts of South East Asia, the Philippine campaign aims to get people to strengthen their connections with one another, highlight Nutella’s involvement and value in their lives, and get people to share their stories through the @NutellaSEA Instagram handle and #YourNutella.

“For many, Nutella has been a huge part of their childhood, as they enjoyed the spread at breakfast. We recognize the role we played in their lives growing up, and thought it would be great for us to say thank you to our customers for their years of support,” says Fabian Heymer, Brand Manager for Nutella Southeast Asia. “Everyone’s name is unique and we are at an age when personalization is vital, just like our friendship and relationship with our fans and we hope that our #YourNutella campaign would convey our gratitude for their support.”

The launch was held at Glorietta Activity Center and those able to purchase 350g jars of Nutella at Php 279.00, had the option to personalize their jar at the #YourNutella factory on site. Around 40 supermarkets participated that carried the name label standees, with selected stores running promotional events for fans to get their own name labels.

For fans unable to find their names in the standees, there’s no reason to fret. The website in the Philippines opened last May 16. This allows anyone to customize their own labels and have them sent through snail mail to their address.

For those who want to contribute to the campaign, take a picture and tell your story, then tag the @NutellaSEA Instagram account with the hashtag #YourNutella.

“HOME FOODIE” Season 2

San Miguel Pure Foods Culinary Center presents “Kayang-Kayang Sarap”


“Home Foodie” Season 2 culinary power house, hosts Drew Arellano and his wife, Iya Villania. Behind them are (l-r)” Chefs Rene Ruz, Llena Arcenas and RJ Garcia.

San Miguel Pure Foods believes that aside from dining out, foodies should also come home and harness their passion for food by cooking in their own kitchen and creating their own food experience.

“Home Foodie” is all about inspiring home cooks to reinvent traditional favorites and recreate dishes from food discoveries using San Miguel Pure Foods products. Season 2 recipes are “Kayang-kayang Sarap”, delicious and definitely doable that even kitchen newbies can do the recipes.

The show’s host,  Drew Arellano and the chefs of Home Foodie Season 2 are joined by Drew’s wife, IyaVillania.

Drew has been the perfect host in Season 1 given his wide mass appeal, non-alienating persona aside from being a true blue foodie. He is sure to continue inspiring and encouraging both men and women to enjoy food by spending time in their kitchens.

Iya Villania is the most welcome addition to the Home Foodie Family. She represents all wives and mothers, who are not just food lovers but are also keen on learning and discovering more culinary delights for their loved ones. Witness this power couple’s cooking adventure as the episodes tackle domestic struggles that are commonly experienced when it comes to learning and preparing great food for our loved ones.

Home Foodie viewers will also get loadsof tips and techniques in food preparation with the experts from the San Miguel Pure Foods Culinary Center led by chefs Llena Tan-Arcenas, Rene Ruz and RJ Garcia;

Catch San Miguel Pure Foods Home Foodie Mondays thru Fridays, after Unang Hirit on GMA7.


Foodies and culinary professionals will find Qwikbread a practical solution to their needs.

qwikbreadQwikbread provides the fast and best solutions to foodies, homemakers and institutions that need to serve freshly baked breads and pastries.

If you’re planning to open a café but laboring over the standardization of your bread recipes; thinking of ways to produce consistently high quality breads and pastries for the neighborhood bakeshop you own but not having the high-tech equipment to make it possible; hoping to serve your restaurant’s cream soups in bread bowls and pasta dishes with toasted crusty bread slices but not knowing where to source them…QWIKBREAD is the practical solution

Founded in 2010 by the brains behind The French Baker and Lartizan, Johnlu Koa, Qwikbread  is an industrial bakery producing fresh, frozen and parbaked bakery products, including lots of breads and pastries that cater to the needs of restaurants, coffee shops, cafés, bakeshops, hotels and caterers.

Its high-tech facilities, which are centrally located in Libis, Quezon City, are capable of producing consistent, high-quality breads, pastries, frozen doughs and parbaked items with its automatic and semi-automatic bakery lines, so each and every piece is of the same size, shape, color and texture. It also comes equipped with a high capacity industrial blast freezer that’s capable of reaching -35?C, so it can blast-freeze a dough or parbaked bread and ensure that their integrity is not compromised.

Qwikbread can supply freshly baked artisan-inspired breads on a daily basis including Soup Breads, Kaiser Buns, Brioche Buns, Dutch Crunches, French Sourdoughs, Long Johns, Crusty Steak Rolls, Sourdough Baguettes, and Tortillas in four variants to choose from—Flour, Whole Wheat, Spinach, and Chives & Onion.

Qwikbread is also a convenient source for parbaked breads such as Ciabatta, Focaccia, Mini Pain au Chocolat, Danish Pastry and Baguettes that are 90 percent baked in the commissary and delivered to client in blast-frozen parbaked form. Since parbaked breads need to be baked only for the remaining 10 percent to achieve crust color and texture, they take very little preparation time in the store and yet they look, smell and taste like freshly baked, especially when made into sandwiches or served with gourmet dips and spreads.

For more personalized bread and pastry preparations that clients need for their own products, Qwikbread makes frozen doughs, such as ready-to-use Puff Pastry Sheets, Croissants and Danish Pockets for chefs to whip up their own variations in very little time. Its Puff Pastry Sheets, in particular, are made of 100 percent butter to ensure a delicate and consistent puffing after baking.

For inquiries or more information, call 7819810 or 0917-5663253 or email