World Association of Master Chefs Philippine Chapter

Chef Bj Salustiano is an Executive Member of The World Association of Master Chefs. He is also Executive Chef of Valle Verde Country Club in Pasig. What started you off in your career path as a chef?  - My culinary journey started with the fascination with meals I tried while travelling around Asia. I was curious with the similarities and differences and how it fares with our local cuisine. I was more of an eater than a chef. Did you consider other options before deciding on culinary arts? - It was the other way around. I started with different careers before I entered the culinary world. I worked for Emirates Airlines and ABS CBN. I realized i was not happy and looked for other opportunities until i worked as a kitchen helper at Edsa Shangri-La hotel. Who is your greatest influence as a chef? - My grandfather who is legendary for his cooking skills. Though a shoemaker by profession, he was often invited to cook for fiestas, weddings and other occasions. I often observe him cook and wa

  Every chef needs the right tools in order to create delicious dishes. In the tech-savvy world, there are more and more gadgets becoming available that can make a chef's job easier and more efficient. Here are three must-have gadgets for chefs that will make your cooking experience smoother and more enjoyable: 1. Kitchen Scale - A kitchen scale is an essential tool for cooks, as it allows you to precisely measure out ingredients. You can find digital scales that are capable of displaying measurements in both ounces and grams, which is perfect for baking and pastry-making. 2. Immersion Blender - An immersion blender is a great way to quickly and easily puree and blend soups, sauces, and smoothies. It also allows you to mix large batches at once, saving time and energy. 3. Smart Oven - Smart ovens are becoming increasingly popular for their convenience and ability to save time. They can connect to your smartphone, allowing you to control cooking functions with the touch of a butto

Chef Froilan Flores Jr. is an Executive Member of The World Association of Master Chefs. He is also Executive Chef of H Resort The Coral Cliff What started you off in your career path as a chef? - When I was still taking up fine arts, I had a friend who loves to cook. I was fascinated because he was cooking a local dish that was usually creamy white in color and then to my surprise, his version was yellow. So I asked him why that was. He told me that he added turmeric powder. That thing started my curiosity about what I could do with food and so I decided to study Culinary Arts to further learn about the craft.  Did you consider other options before deciding on culinary arts? - I didn't want any other options. After that encounter, I straight up decided I wanted to take culinary arts. Who is your greatest influence as a chef? - I would say my greatest influence is my very own family. Most of my family know how to cook. There were others who actually went to the same Culinary School

Chef Rey Parreno II, is an Executive Member of The World Association of Master Chefs and current Region 6 Council Officer of the Philippine Chapter. He is also Chef Patron of Rebel Burgers   What started you off in your career path as a chef?  -I started off when I was quite young, used to watch Saturday morning cooking shows and tried experimenting or recreating them after I took some notes. Fast forward to my trainee days as an HRM student, I was more fascinated witnessing the fast paced action inside the kitchen, although I was not assigned there, I would report early or would stay late, talking to the chefs, asking to help out and even begged the manager or captain waiters of I could spend more time in the kitchen as a food runner,dishwasher,prepper,etc. All reasons I could think of for a chance to be transferred in the kitchen. Did you consider other options before deciding on culinary arts? -Before I went to a proper culinary school after finishing HRM, my option was joining the

  By Chef Carlo Baroa, WAMCMC As chefs, it’s our responsibility to create delicious meals that cater to a variety of dietary preferences and preferences, not to mention sustainability concerns. Today, it’s easier than ever to make nutritious and delicious meals from sustainable ingredients. In this blog post, we’ll explore a few ways to create amazingly delicious dishes that are also sustainable. First, consider the dietary needs of your diners. Most people have some kind of dietary restriction, such as veganism, vegetarianism, gluten-free, etc. It’s important to be aware of these restrictions and create meals that meet their needs while still tasting great. For example, you can use gluten-free flour and alternative proteins, such as beans and lentils, in your dishes. Next, incorporate more plant-based ingredients into your dishes. Plant-based proteins are not only more sustainable and eco-friendly than animal-based proteins, but they are also better for your diners’ health. Incorporat

By: Chef Carlo Baroa, WAMCMC It’s no secret that today’s food trends are constantly changing. As chefs, it is important that we stay current on these trends in order to stay in the industry and meet the demands of our customers. New concepts, flavors, and various cooking techniques are being developed all the time and it is crucial that we not only be aware of them, but have the ability to implement them into our own recipes.  In addition to the ever-changing flavors and techniques that are being created, we are also seeing a shift in the focus of what is considered healthier. Plant-based proteins and alternate forms of dairy, such as nut and seed milks, are becoming more common. As chefs, we must familiarize ourselves with these new ingredients in order to create unique, yet delicious dishes and desserts. Those of us who account for flavor and sustainability when developing recipes have the ability to push boundaries and stand apart from competitors. Utilizing local ingredients has be