Get a spoonful of Lutong Sapul

MANILA, Philippines - Daily morning shows are a staple for early risers these days. They’ve become a rich source of information, trends and even debate as to which one of them has the best format acceptable to the discriminating viewer. Sapul sa Singko on TV5 recently joined the roster of daily morning programs with the aim of providing a different alternative to programming. After all, the new show’s format is billed as the one with a twist and a distinct flavor to boot. And just like all daily morning shows, a must-see for homemakers who comprise a sizeable number of viewers is the cooking segment of the show. Sapul sa Singko’s cooking segment  Lutong Sapul  is aptly labeled since it brings to homes recipes that are right on target or a bull’s-eye in taste, (easy) preparation and budget.

A recent regular in Lutong Sapul is a young chef by the name of Raymond Martin “Raymar” Reyes.  In his daily stints for the show, he has won the hearts of many homemakers for his simple dishes with a twist. Although Chef Raymar’s background is more of classic French cooking, he has managed to create several recipes for the show that gear towards Asian and Pinoy flavors. He says the dishes he presents Sapul televiewers are a combination of original creations and old recipes from his many years of cooking.

His love for cooking began at eight when he would assist the family cook in preparing dishes for his family. That paved the way for his keen interest in the culinary arts. For college, he enrolled in a course in psychology only to be lured by his initial fascination for cooking. In the end, he packed his bags to enter the Academy for International Culinary Arts (AICA)  to take up a full culinary course. “I knew that after culinary school, the real proof that one could really make a name in the kitchen was to work in an actual kitchen where one’s patience, creativity and passion are tested.” Through stints at Mandarin Oriental Hotel in addition to managing his own catering business, he was able to squeeze in certain hours to provide restaurant consultancy work.

Recently, Chef Raymar added another feather to his cap (or his toque for that matter) by being one of the instructor/owners of a new school called Moderne Culinaire Academy ([email protected]) which is set to open its doors to the public this June near The Fort in Taguig City. As its resident instructor, he will handle Basic Culinary Skills and Asian Cuisine while managing the school’s own catering services.

“It’s always a joy for me to impart to homemakers and aspiring chefs the knowledge that I have through years of learning and experience.” In his daily segments for example, he takes charge of two cooking portions for two recipes. The first is the rapido meal which teaches working moms and yayas simple dishes that can be cooked in a jiffy for the kids lunch packs or baon. For the second portion, and this is where Chef Raymar’s creativity is always tested, he prepares a regular full meal with a twist. “Everything has to be done in the fastest and easiest way possible without sacrificing the quality and taste of the food.”

His love for cooking is evident with every dish Chef Raymar creates live before televiewers. Lutong Sapul has provided him with a venue to showcase not only his talent, but his passion for the special skill he loves best. Undoubtedly, Sapul sa Singko’s daily viewers can only say that he has hit foodies and mommies “right on target.”