‘Cooking is therapeutic, it calms me’

MANILA, Philippines - PHILIPPINE STAR: What is the most fulfilling part of cooking?

TRISH PANLILIO: When people appreciate dishes that I have created and prepared, it’s very satisfying and encouraging. I must say I have boys who are very supportive and close friends who are even more so — also I find cooking to be therapeutic; it calms me and I thoroughly enjoy the whole process.

Can cooking be an emotional process — like you are more inspired when you’re in love? Are you in love right now?

Fortunately, I find great enjoyment in being in the kitchen. As I mentioned earlier, the chaos and frenzy leave me tranquil — having clients, old and new, friends who constantly come over for get-togethers, my boys who are my daily food critics  — all these inspire me to do better, leave me savoring each moment and that in itself finds me “in love” with where I am and all I am doing now.

In a mythical dinner, which 10 friends or celebrities — dead or alive — would you invite? What would you cook for each one?

Without a doubt, the very first person I would invite would be Sly (aka Sylvester Stallone). I loved him then, now, and always will. I would make him his favorite, which is shrimp gumbo, in as much as I would love to share my love for steak with him — he doesn’t touch red meat. Walt Disney: I would make him simple chili, although he preferred them canned. I would make a recipe from scratch.

My mom: She was such a character and I greatly miss her. I can only imagine her “interesting” contribution to this kind of dinner and cast of people. I would make grilled catfish (inihaw na hito) with freshly made balao balao (fermented shrimp and fish).

Gabriel Garcia Marquez:  So sad he passed away, such a literary loss — it would have to be spaghetti — maybe with a creamy chicken, pollo y salsa criolla — very Colombian.

Joel Robuchon: I believe him to be a genius.  I met him once but it would be divine to be reacquainted once more. I would make him guinea fowl and potatoes all stewed in a casserole.

A.A. Milne and my beloved Eeyore: I would make honey-glazed popcorn, and request more tales about Winnie the Pooh and everything about the Hundred Acre Wood.

Alexander Dumas and Edmond Dantes:  Over a curious chat about one of my all-time choice novels, The Count of Monte Cristo, a juicy steak and butter-poached lobster.

Nelson Mandela: Out of sheer respect and awe of this great man I would give anything to be in his presence ... unfortunately baking isn’t my forte, but I am able to make a killer flan, my dulce de leche. I hear he was a lover of custards.

Bono: I am a fan, am a follower, what can I say? I’d share a Jack Daniels with him over fish and chips with a Nawwty twist.

Kahleesi from Game of Thrones: While enjoying dragon talk and her reign of power we can have a feast fit for a queen, my succulent and hearty prime rib roast with our very special drippings.

Would you invite your ex?

I’ve just named my 10 and ooohh, let’s stick to boundaries. Besides, many dinners have already been had.

What is the dream meal you’d like to prepare?

Now that my boys are grown, and I am a mama who is only proud and sentimental, I would love to have a meal with my late mom and dad, and their nonna and lolo and a lovely little lady named Lucia so time may be spent with each other. This would be a dream and beyond.

Which chef would you like to meet in person?

I’ve had the pleasure of meeting some great chefs during my travels. Some I have yet to meet would be Alain Chapel, Michel Bras, Nobu Matsuhisa and Benedetta Vitali. I would love to have an afternoon with Gordon Ramsay and his English bulldog.

What is the best tip you can give to aspiring cooks?

Be passionate about what you do. It is but the only way to feel fulfilled.

What are your fave food ingredients?

I love garlic, pink peppercorns, chili flakes and rosemary, fresh figs and chili, butter, coriander, basil, Grana Padano, Parmesan and fresh tomatoes.

Would you probably open a resto of your own someday?

Perhaps sometime not too far away.  I have actually received proposals for partnerships but right now I will maintain Nawwty’s Kitchen as it is.

What would it be?

That would be for me to know, for Matteo to keep between us and his brothers and for everyone to be surprised, if at all. The best is yet to come.

What is your favorite movie revolving around chefs? What cooking shows — local or foreign — do you watch?

I love, love, love Ratatouille, Chocolat, Babette’s Feast, Tampopo and I Am Love.

I follow Master Chef and watching Junior Master Chef makes my day. I can watch reruns, learn and be happily entertained. Once upon a time I enjoyed Top Chef.

What don’t people know about you?

Hmmm, oh, sooo many things. That we will keep unknown.  One fallacy, though, is that I don’t eat. Well, I eat and how! I eat with gusto, with great fervor and delectation. I’m most elated when am eating.

What did you originally dream of becoming when you were younger?

When I was three, I told my mom and my teacher that I wanted to become a nun.

If not a person in the food business, what would you rather be?

I wouldn’t replace my career choice of becoming a full-time mama. It gives me great fulfillment and joy but possibly (with a naughty twinkle in eye) a “cleaner” (exactly like Jean Reno in Leon, The Professional) or a ninja would be a close second.

What do you see yourself doing 10 years from now?

I would love to be in a beautiful island paradise which I will call home, be running a resort and sharing it with a special someone. Or have a comfort food conglomerate — that would be my alternate Eden.

It’s a cliché but do you believe that the best way to a man’s heart is through the stomach? Does it really work?

I think I have proven this to be true. Also, let’s just say, isn’t this why my boys love me so? (wink wink)