Moving with the times

For years San Miguel Foods, which has become San Miguel Pure Foods, has conducted food-related activities in their culinary center on Eagle Street, Ugong, Pasig. The company is a trailblazer in manufacturing, capturing a big slice of the market. They are not one to rest on their laurels and they are always moving with the times. Their recent effort, unveiled two weeks ago, was re-designing the center to answer the demand for better environment for their staff and clients.

Upon entering through a narrow passageway, one is presented with an impressive space with modern lines, uncluttered activity halls, and user-friendly facilities. Two product display racks are on each side of the wall of the multi-purpose hall with a flat screen TV and built-in camera. The kitchen is separated from it by a sliding door while the bakery is seen from a glass divider. In the culnary center kitchen are modular storage areas, easy access cabinets, cook top hubs, ovens and exhaust hoods, mostly by GE and Ariston – appliances that would make any homemaker very happy.

For this event, long tables matched with chantilly chairs were dressed with immaculate white table cloths. The centerpiece was an attractive long heavy glass vase was with a single bloom.

The company has a group called the San Miguel Pure Foods Culinary Professionals Circle made up of chefs who have patronized their products and perhaps help in their various activities. Members present at the event helped prepare the lunch that was served.

The popular Gene Gonzalez was there, contributing the main course – adobo pork shanks Kapampangan style and daimyo pasta. The shanks were gigantic, done with a tomato-based sauce and brined, the flavors almost approximating our Lola’s menudo. The Japanese-inspired pasta was angel hair with kani and mayonnaise. From Rob and Sunshine Pengson were the appetizers – Magnolia cream cheese proscuitto and guava macaroons. The Reynosos offered the carving station and baked fish with sea salt crust and mango sauce.

We met two chefs from out-of-town who also belong to the Circle. Amelita “Mel“ Wong Galang comes from Angeles, Pampanga. Her cooking school, the Culinary Arts Studio, Inc., has been training chefs for the last 30 years. We queried her about the province’s most popular kakanin, the tibuk-tibok which she brought that day. From past experience, we found this so quick to spoil. The secret, she said, is to cook it very well, tirelessly stirring until one’s arm gets painful. What goes into the tibuk-tibok? Fresh cow’s milk, corn starch to settle it, and dayap. A passionate evolving chef, Mel never stops learning.

Rosemarie Lim from Cebu also started her school 30 years ago. She brought with her torta Cebuana, the city’s most popular breakfast/merienda fare. To us it is a cross between ensaymada and mamon, combining the sweet element with its soft texture. But surely the Cebuanos would argue it is unique. It is in Carcar that we first had a taste of this bread and we have loved it since.

The culinary center staff had their own offerings – Cream of Pumpkin soup and orange, potato and herbed roll with Magnolia butter, fresh Vietnamese spring rolls and mixed greens with orange-sesame vinaigrette. That was one good day at the San Miguel Pure Foods Culinary Center with gracious ladies of the house Helene and Maricel.

A commendation is due. Leo Peterson, the CEO of Pizza Hut Philippines, responded instantly to our report about an incident in one of their outlets. An apology was extended to the aggrieved couple and a promise was made to make their staff aware of good customer service. This is how a CEO should be. Carry on, Mr. Peterson!

Starbucks’ new cooler tea is very refreshing. We got a combination of lemon and hibiscus to satisfy our thirst. The first time we had this kind of tea was in Cairo, Egypt when we had mixed feelings about drinking gumamela.

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