New Leader, Big Plans

CEBU, Philippines – When a major hotel management changes hands and a new leader assumes the responsibility in the operations, it's often a media event in Cebu. Shareholders, employees and customers alike have high expectations on the new honcho to meet the demands across a triple bottom line of a healthy economic performance, social and environmental management.

Australian national Grant Raymond Jefferies was recently appointed as the new general manager of Waterfront Cebu City Hotel & Casino. He was recently introduced to the local media in a press conference at the hotel's Mizu Japanese Restaurant, where everyone eagerly listened to his policy statements.

With Jefferies' 27 years experience in the hospitality industry - at resorts, casinos, cruise ships and hotels - meeting various targets is achievable. Especially as he has competent men and women behind him - like Food & Beverage Manager Michele Cantini, Executive Chef Mark Mulder, Sales Manager Gayle Moro, Marketing Communications Manager Arnel Aparis and Conventions & Events Manager Gerralyn Longakit.

Japanese Chef Ken Imamura, who speaks Tagalog very fluently, offered a 10-course lunch. I was at a slight disadvantage since I eat only two meals a day, and often this excludes lunch. But as work must be done - goodbye, breakfast and hello, wonderful lunch!

The first course was the Nankin Manjyu Fukaherian, pureed pumpkin with a puffed rice coat and asparagus added for texture in a seafood (scallop) sauce, followed by Gyoza or dumplings. I have noticed that nearly all countries have their version of a dumpling or turnover. The most popular is yaki-gyoza (fried on one side) followed by sui-gyoza (boiled) and age-gyoza (deep fried).

We had salad made with Kani and two types of soup, Ebi Tempura Shoyu Ramen and Seafood Milk Ramen. The latter has prawn, squid, coconut milk, egg and noodles with Torigara or chicken carcass stock.

Tofu steak and Chicken Teppanyaki were also served followed by the Ebi Yuba-Age, which is similar to Ebi Tempura but the prawns are wrapped in tofu sheets. Last item on the menu was the pork dish - Buta Shogayaki. Shoga means ginger and yaki means grill, and this dish is the second most popular dish after tonkatsu or breaded deep fried pork.

By the way, I was lost in translation between 'tonkatsu' and 'tonkutsu', since they sound very similar. But tonkutsu or ‘pork bones’ refers to type of ramen where the pork bones, fat and tendons are boiled for hours to produce a creamy milky broth full of pork flavor.

By the way, GM Grant Jefferies shared with us that plans are shaping up to utilize the hotel's 2,000 square-meter Pacific Ballroom for live entertainment by foreign celebrities. Mila Espina sheepishly suggested that Brad Pitt be invited… minus Angelina Jolie, because there are many Angelina lookalikes in Cebu. Well, we can dream, but only hefty cash, excuse me, can entice these showbiz big shots to come to Cebu.