It’s tuna time

Culinary amateurs, students and professionals will put their best hats on as they participate in the Fourth Annual Century (Tuna) Meet on Saturday and Sunday (August 12 and 13) at Market! Market! From the group of aspiring chefs may evolve future restaurateurs, owners and even international luminaries. The participants’ versatility and expertise in concocting delicious meals using this so-called ‘healthy meat’ will be put to the test. Needless to say, we are confident the chocen winners will be most deserving.

With the tagline "A Taste of Tuna and Tradition", action starts at 1 p.m. when the Amateurs will man the kitchens set up for the occasion. Following them will be Hotel and Restaurant Management Students, and last would be the Professionals. We were lucky to have been part of the Panel of Judges last year, and from that experience, we know this year’s ‘combat’ will be exciting and will produce potentially good chefs. The main rule is simple: entry recipes must be of classic Filipino dishes using any tuna variant (there are many) as main ingredient, with fresh local produce, flavors and spices. They need to be simple (by way of preparation) yet creative offerings. The prizes are attractive: a trip to Bangkok, Thailand and cash up to P20,000. We encourage food enthusiasts– homemakers, students, even entrepreneurs–to make time and watch the events. Surely, we’ll all get some useful new tips.

If you look around, there’s really a big wide world waiting for those who want to make a career as a chef. Our source said that cooking has been called ‘The Ninth Art’. As with all the arts, it has produced masters (like Wolfgang Pack and Julia Child), masterpieces, imitations and even piracies. There’s a great amount of diversity and imagination in the chefs of today. As when culinary doyen Nora Daza and the late Etang Perez zeroed in on traditional food (mostly), our new chefs (the more senior Billy King, Myrna Segismundo and Jessie Sinsiongco plus the new players, Jay Gamboa, Gaita Fores, even the least publicized Joy Lim) have entered into the new realm of food preparation, covering the production of flavorful food and attractive presentation, plus concocting healthier diet regimens. Cooks are writers as well, because they write recipes, they explain them in a language understood by all and guide anyone using a cookbook on the ‘how-to’s’ and ‘whats’. They can talk, for how can a cooking demonstration be attractive if one is not articulate? Chefs are a lively bunch to be with, and good friends to keep.

We have just been referred to Chef’s Pride, a supplier of seasoned food based in Pasig which can make deliveries (of at least P1,000 worth of products) within the metro area. We take the word of a niece about the quality and taste of what they offer. Most items come in half kilo packs. The price (by the kilo) list is as follows: Famous Bacon and Sweet Ham, P440; Famous Sausages, P250 (pack); Original Spareribs, P330; Beef Tapa, P300. There are other items; call Janet at 635-4750/51.

Some foreigners abuse our hospitality and friendliness. One of them (nationality unknown, with the initials HC) works at the Taal Vista Hotel as its manager or something. Some friends, regular visitors who hold their monthly meetings there, were killing time and noticed the open piano. As they are all musically-inclined, two of them started playing the piano. But this apparently irritated the great hotelman, who fished out a "Do not touch" sign from somewhere, placed it on top of the piano and glared at his regular guests. Couldn’t he have been more gentlemanly/diplomatic and talked to them quietly? After all, these are ladies and not some drunk or rowdy women.

The Figaro outlet at the Mall of Asia has a cozy reading area with books and magazines, the best place to wait for orders and friends. They always have something new. They recently introduced Banana-Mocha blend of espresso, chocolate and banana liqueur. Warning: served only to those over 18.

Moving to a new community can sometimes be daunting. One needs support, specially from those who are in management and maintenance of the area. Where we are now, management is very efficient. One call brings immediate action. The security guards make more than two rounds a day. Garbage is collected daily, therefore there is no foul odor from rotting food pollutes the area. Water (drinking) suppliers are fast in responding and liquefied gas (LPG) suppliers are as quick.

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