+ Follow CHEF GLENN Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1489402
[Title] => It started with inun-unan
[Summary] => More than four decades ago, a young boy named Glendo Lomoljo cooked his mother a local dish called "inun-unan," or fish cooked in vinegar with ginger, garlic and pepper.
[DatePublished] => 2015-08-17 10:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1108990
[AuthorName] => AJ de la Torre
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[1] => Array
(
[ArticleID] => 399660
[Title] => Spreading the word about a dream cream
[Summary] => In the hands of one fine chef, the Waldorf salad became one modern masterpiece. Australian chef Glenn Austin, the famed director of the World Association of Chefs Societies and the honorary life president of the Australian Culinary Federation, prepared a modern-style Waldorf salad that blended whipped cream cheese and chevre together. He then added in a merry mixture of Brunois apples and celery. Afterwards, Chef Austin molded a delicate terrine from this.
[DatePublished] => 2008-09-11 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1377770
[AuthorName] => Jennifer Ong
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
CHEF GLENN
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1489402
[Title] => It started with inun-unan
[Summary] => More than four decades ago, a young boy named Glendo Lomoljo cooked his mother a local dish called "inun-unan," or fish cooked in vinegar with ginger, garlic and pepper.
[DatePublished] => 2015-08-17 10:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1108990
[AuthorName] => AJ de la Torre
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[1] => Array
(
[ArticleID] => 399660
[Title] => Spreading the word about a dream cream
[Summary] => In the hands of one fine chef, the Waldorf salad became one modern masterpiece. Australian chef Glenn Austin, the famed director of the World Association of Chefs Societies and the honorary life president of the Australian Culinary Federation, prepared a modern-style Waldorf salad that blended whipped cream cheese and chevre together. He then added in a merry mixture of Brunois apples and celery. Afterwards, Chef Austin molded a delicate terrine from this.
[DatePublished] => 2008-09-11 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1377770
[AuthorName] => Jennifer Ong
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
abtest
