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                    [Title] => 7 restaurants to represent the Philippines in global culinary event
                    [Summary] => 
Today, March 19, French diplomatic representations and restaurants from all over the world, including the Philippines, will be celebrating French cuisine and gastronomy through Goût de France, or Good France.

                    [DatePublished] => 2015-03-19 00:00:00
                    [ColumnID] => 0
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                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [ArticleID] => 1240176
                    [Title] => Men and a woman in black
                    [Summary] => 
These kitchen personalities with black uniforms and white hats were featured in the latest version of Culinary Journeys of Marco Polo Cebu Plaza called Chefs United. Under the supervision of culinary consultant Jessica Avila, sous-chefs prepared their favorites dishes that they have mastered through the years from various experiences in school, home or working places.

                    [DatePublished] => 2013-10-01 00:00:00
                    [ColumnID] => 133921
                    [Focus] => 0
                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
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                    [URL] => 
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                    [Title] => Famous culinary school stresses science in kitchen
                    [Summary] => 
Recognizing that for the chefs of tomorrow well-honed knife skills and a mastery of the mother sauces won't be enough, the culinary school is pumping up its curriculum with a host of science lab-worthy tools and techniques.
                    [DatePublished] => 2012-09-19 10:26:24
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                    [ArticleID] => 793599
                    [Title] => Une Nuit Étoilée a starry night
                    [Summary] => 
This was the theme of the 19th Induction Gala Diner Amical of the La Chaine des Rotisseurs, an international organization that was established with its members bound by an interest in good food, good wine and good company.
                    [DatePublished] => 2012-04-03 00:00:00
                    [ColumnID] => 133921
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                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
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                    [ArticleID] => 719846
                    [Title] => How a cook evolves  in the kitchen
                    [Summary] => 
Michel Richard, voted the “best chef of America” by the James Beard Foundation and chef owner of Citrus, one of the top 25 restaurants of America, advises young cooks, “If it does take 10 or 15 years for you to learn this profession don’t think you’re stupid.
                    [DatePublished] => 2011-08-25 00:00:00
                    [ColumnID] => 133347
                    [Focus] => 0
                    [AuthorID] => 1659389
                    [AuthorName] => Preciosa S. Soliven
                    [SectionName] => Education and Home
                    [SectionUrl] => education-and-home
                    [URL] => 
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                    [ArticleID] => 636655
                    [Title] => Cebu's largest simultaneous French wine and gourmet food tasting
                    [Summary] => 
The event was the Soirée Beaujolais Cebu 2010 and Marco Polo Plaza Cebu (www.marcopolohotels.com, phone 2531111) has been the favorite destination of patrons for those who want to indulge in French culinary traditions the last four years.
                    [DatePublished] => 2010-12-07 00:00:00
                    [ColumnID] => 133921
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                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
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                    [ArticleID] => 501293
                    [Title] => Carnivorous cocktails put meat in your glass
                    [Summary] => 
ALEXANDRIA (AP) – First you cook the bacon, remove the fat and tear it into pieces. It sounds like the start of a nice breakfast, but it's actually the first part of mixologist Adam Seger's Baconcello recipe. The next step is steeping the bacon in vodka for 72 hours.
                    [DatePublished] => 2009-09-02 11:28:57
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                    [Title] => Soup for the soul & stomach, too
                    [Summary] => 
Soup has always been one of the most important parts of the meal, being the first course served, and right off the bat it must be perfect to make the occasion memorable, setting the mood of the meal in the right direction.
                    [DatePublished] => 2008-10-16 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img263.imageshack.us/img263/4064/slif1thumbio9.jpg
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AUGUSTE ESCOFFIER

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                    [ArticleID] => 1435008
                    [Title] => 7 restaurants to represent the Philippines in global culinary event
                    [Summary] => 
Today, March 19, French diplomatic representations and restaurants from all over the world, including the Philippines, will be celebrating French cuisine and gastronomy through Goût de France, or Good France.

                    [DatePublished] => 2015-03-19 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

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                (
                    [ArticleID] => 1240176
                    [Title] => Men and a woman in black
                    [Summary] => 
These kitchen personalities with black uniforms and white hats were featured in the latest version of Culinary Journeys of Marco Polo Cebu Plaza called Chefs United. Under the supervision of culinary consultant Jessica Avila, sous-chefs prepared their favorites dishes that they have mastered through the years from various experiences in school, home or working places.

                    [DatePublished] => 2013-10-01 00:00:00
                    [ColumnID] => 133921
                    [Focus] => 0
                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

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                (
                    [ArticleID] => 850699
                    [Title] => Famous culinary school stresses science in kitchen
                    [Summary] => 
Recognizing that for the chefs of tomorrow well-honed knife skills and a mastery of the mother sauces won't be enough, the culinary school is pumping up its curriculum with a host of science lab-worthy tools and techniques.
                    [DatePublished] => 2012-09-19 10:26:24
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://imageshack.us/a/img803/2514/cookingthumb.jpg
                )

            [3] => Array
                (
                    [ArticleID] => 793599
                    [Title] => Une Nuit Étoilée a starry night
                    [Summary] => 
This was the theme of the 19th Induction Gala Diner Amical of the La Chaine des Rotisseurs, an international organization that was established with its members bound by an interest in good food, good wine and good company.
                    [DatePublished] => 2012-04-03 00:00:00
                    [ColumnID] => 133921
                    [Focus] => 0
                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

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                    [ArticleID] => 719846
                    [Title] => How a cook evolves  in the kitchen
                    [Summary] => 
Michel Richard, voted the “best chef of America” by the James Beard Foundation and chef owner of Citrus, one of the top 25 restaurants of America, advises young cooks, “If it does take 10 or 15 years for you to learn this profession don’t think you’re stupid.
                    [DatePublished] => 2011-08-25 00:00:00
                    [ColumnID] => 133347
                    [Focus] => 0
                    [AuthorID] => 1659389
                    [AuthorName] => Preciosa S. Soliven
                    [SectionName] => Education and Home
                    [SectionUrl] => education-and-home
                    [URL] => 
                )

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                (
                    [ArticleID] => 636655
                    [Title] => Cebu's largest simultaneous French wine and gourmet food tasting
                    [Summary] => 
The event was the Soirée Beaujolais Cebu 2010 and Marco Polo Plaza Cebu (www.marcopolohotels.com, phone 2531111) has been the favorite destination of patrons for those who want to indulge in French culinary traditions the last four years.
                    [DatePublished] => 2010-12-07 00:00:00
                    [ColumnID] => 133921
                    [Focus] => 0
                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
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                    [ArticleID] => 501293
                    [Title] => Carnivorous cocktails put meat in your glass
                    [Summary] => 
ALEXANDRIA (AP) – First you cook the bacon, remove the fat and tear it into pieces. It sounds like the start of a nice breakfast, but it's actually the first part of mixologist Adam Seger's Baconcello recipe. The next step is steeping the bacon in vodka for 72 hours.
                    [DatePublished] => 2009-09-02 11:28:57
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => 
                    [SectionUrl] => 
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 407476
                    [Title] => Soup for the soul & stomach, too
                    [Summary] => 
Soup has always been one of the most important parts of the meal, being the first course served, and right off the bat it must be perfect to make the occasion memorable, setting the mood of the meal in the right direction.
                    [DatePublished] => 2008-10-16 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img263.imageshack.us/img263/4064/slif1thumbio9.jpg
                )

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abtest