Array
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    [results] => Array
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                    [ArticleID] => 919244
                    [Title] => Chef Ed Quimson: Gone too soon
                    [Summary] => 
I rarely encounter situations where I am at an utter loss both for words and emotions, and yet here I am now, trying my best to give tribute to a man who was more than a friend to me.

                    [DatePublished] => 2013-03-14 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [1] => Array
                (
                    [ArticleID] => 919246
                    [Title] => The memory of Ediballs will always linger in our hearts and tastebuds
                    [Summary] => 
MILLIE: The first time I met chef Ed Quimson, we instantly hit it off! It’s like we had known each other all our lives.

                    [DatePublished] => 2013-03-14 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1805395
                    [AuthorName] => Millie and Karla Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 913849
                    [Title] => The Burger Project
                    [Summary] => 
The Burger Project (TBP), owned by chef Ed Bugia of Pino Resto Bar and Pipino Vegetarian Food, allows guests to “build” their own burgers and enjoy the quintessential comfort food just the way they like it.

                    [DatePublished] => 2013-02-28 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
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                    [ArticleID] => 768285
                    [Title] => Mandarin Oriental Food Festival Coup
                    [Summary] => 
“Oh no, another Philippine Food Festival!”, was my initial, immediate reaction, upon receiving a well-crafted invitation to it’s launch.
                    [DatePublished] => 2012-01-17 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1292169
                    [AuthorName] => Edu Jarque
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 737621
                    [Title] => Naci now open in Greenhills
                    [Summary] => 
Newly opened Naci Comfort Food and Dessert Bar, located at the 2nd Floor of Fox Square Building Connecticut St. Greenhills, features a welcoming dessert bar, a private room, al- fresco area and bar.
                    [DatePublished] => 2011-10-16 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

            [5] => Array
                (
                    [ArticleID] => 719800
                    [Title] => A pastry chef's bittersweet beginnings
                    [Summary] => 
Every once in a while as I mentor and teach aspiring chefs, I come across those who would stand out in a crowd.
                    [DatePublished] => 2011-08-25 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [6] => Array
                (
                    [ArticleID] => 691434
                    [Title] => Playing with fire
                    [Summary] => 
Chef Ed Quimson’s life would make great fodder for a local teleserye: a former dishwasher who was sent by his lola to a chi-chi Spanish cooking school but who instead used his tuition money to live la vida loca around Europe until he ended becoming penniless in the south of France and then eventually became the celebrated chef for restaurants like La Tasca, Via Mare, The Nielsen Tower, the Member’s Lounge of the Philippine Stock Exchange, Giraffe, and Rastro Bistro.
                    [DatePublished] => 2011-06-01 00:00:00
                    [ColumnID] => 135287
                    [Focus] => 0
                    [AuthorID] => 1702540
                    [AuthorName] => RJ Ledesma
                    [SectionName] => For Men
                    [SectionUrl] => for-men
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 517987
                    [Title] => 'I do' at Pino
                    [Summary] => 
While the rest of Luzon panicked over the rising waters caused by killer typhoon Ondoy, their much-anticipated wedding was the only thing on the minds of would-be couple Roi Lu and Janette Meniado.
                    [DatePublished] => 2009-10-29 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1447204
                    [AuthorName] => Lai S. Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [8] => Array
                (
                    [ArticleID] => 399657
                    [Title] => Welcome to the Bagoong Club
                    [Summary] => 
I am the latest recruit to a prestigious society of serious foodies who swear by the taste and drool-inducing aroma of bagoong alamang...
                    [DatePublished] => 2008-09-11 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img93.imageshack.us/img93/8430/lif1thumbxn5.jpg
                )

            [9] => Array
                (
                    [ArticleID] => 360552
                    [Title] => Pleasurable repasts at the Verandah
                    [Summary] => Waiting for your meal at the Verandah of Ayala Greenfield Golf and Leisure Club (AGGLC) allows you to appreciate your surroundings. The golf course stretches out – a sea of bright and verdant grass randomly spotted by the uniform white of the sand traps. Small, white figures move in the distance. These are the golfers who play in the manicured golf course that seems like green velvet. In a flowerbed near the building, powder blue butterflies hover over bright pink flowers.
                    [DatePublished] => 2006-09-30 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
                    [SectionName] => Modern Living
                    [SectionUrl] => modern-living
                    [URL] => 
                )

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)

CHEF ED

Array
(
    [results] => Array
        (
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                    [ArticleID] => 919244
                    [Title] => Chef Ed Quimson: Gone too soon
                    [Summary] => 
I rarely encounter situations where I am at an utter loss both for words and emotions, and yet here I am now, trying my best to give tribute to a man who was more than a friend to me.

                    [DatePublished] => 2013-03-14 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [1] => Array
                (
                    [ArticleID] => 919246
                    [Title] => The memory of Ediballs will always linger in our hearts and tastebuds
                    [Summary] => 
MILLIE: The first time I met chef Ed Quimson, we instantly hit it off! It’s like we had known each other all our lives.

                    [DatePublished] => 2013-03-14 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1805395
                    [AuthorName] => Millie and Karla Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 913849
                    [Title] => The Burger Project
                    [Summary] => 
The Burger Project (TBP), owned by chef Ed Bugia of Pino Resto Bar and Pipino Vegetarian Food, allows guests to “build” their own burgers and enjoy the quintessential comfort food just the way they like it.

                    [DatePublished] => 2013-02-28 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [3] => Array
                (
                    [ArticleID] => 768285
                    [Title] => Mandarin Oriental Food Festival Coup
                    [Summary] => 
“Oh no, another Philippine Food Festival!”, was my initial, immediate reaction, upon receiving a well-crafted invitation to it’s launch.
                    [DatePublished] => 2012-01-17 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1292169
                    [AuthorName] => Edu Jarque
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 737621
                    [Title] => Naci now open in Greenhills
                    [Summary] => 
Newly opened Naci Comfort Food and Dessert Bar, located at the 2nd Floor of Fox Square Building Connecticut St. Greenhills, features a welcoming dessert bar, a private room, al- fresco area and bar.
                    [DatePublished] => 2011-10-16 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

            [5] => Array
                (
                    [ArticleID] => 719800
                    [Title] => A pastry chef's bittersweet beginnings
                    [Summary] => 
Every once in a while as I mentor and teach aspiring chefs, I come across those who would stand out in a crowd.
                    [DatePublished] => 2011-08-25 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [6] => Array
                (
                    [ArticleID] => 691434
                    [Title] => Playing with fire
                    [Summary] => 
Chef Ed Quimson’s life would make great fodder for a local teleserye: a former dishwasher who was sent by his lola to a chi-chi Spanish cooking school but who instead used his tuition money to live la vida loca around Europe until he ended becoming penniless in the south of France and then eventually became the celebrated chef for restaurants like La Tasca, Via Mare, The Nielsen Tower, the Member’s Lounge of the Philippine Stock Exchange, Giraffe, and Rastro Bistro.
                    [DatePublished] => 2011-06-01 00:00:00
                    [ColumnID] => 135287
                    [Focus] => 0
                    [AuthorID] => 1702540
                    [AuthorName] => RJ Ledesma
                    [SectionName] => For Men
                    [SectionUrl] => for-men
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 517987
                    [Title] => 'I do' at Pino
                    [Summary] => 
While the rest of Luzon panicked over the rising waters caused by killer typhoon Ondoy, their much-anticipated wedding was the only thing on the minds of would-be couple Roi Lu and Janette Meniado.
                    [DatePublished] => 2009-10-29 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1447204
                    [AuthorName] => Lai S. Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [8] => Array
                (
                    [ArticleID] => 399657
                    [Title] => Welcome to the Bagoong Club
                    [Summary] => 
I am the latest recruit to a prestigious society of serious foodies who swear by the taste and drool-inducing aroma of bagoong alamang...
                    [DatePublished] => 2008-09-11 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img93.imageshack.us/img93/8430/lif1thumbxn5.jpg
                )

            [9] => Array
                (
                    [ArticleID] => 360552
                    [Title] => Pleasurable repasts at the Verandah
                    [Summary] => Waiting for your meal at the Verandah of Ayala Greenfield Golf and Leisure Club (AGGLC) allows you to appreciate your surroundings. The golf course stretches out – a sea of bright and verdant grass randomly spotted by the uniform white of the sand traps. Small, white figures move in the distance. These are the golfers who play in the manicured golf course that seems like green velvet. In a flowerbed near the building, powder blue butterflies hover over bright pink flowers.
                    [DatePublished] => 2006-09-30 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
                    [SectionName] => Modern Living
                    [SectionUrl] => modern-living
                    [URL] => 
                )

        )

)

abtest