By Gabbie Tatad | Updated Thursday March 23, 2017 - 12:00am
Despite Karla Reyes' claim that much of it was accidental Â— her being of the fourth generation in a line of reputed restaurateurs who founded the Aristrocrat Restaurant, the Hotel and Restaurant Association of the Philippines, and The Plaza Catering Â— one might prefer to call it "destiny."
By Cheryl Tiu | Updated Thursday March 16, 2017 - 12:00am
We were all moved when we first saw that viral video of chef Chan Hong Meng Â— in complete disbelief Â— that his humble hawker stall, Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle, had received a Michelin star.
By Therese Jamora-Garceau | Updated Thursday March 16, 2017 - 12:00am
I watch a lot of cooking shows like Top Chef, MasterChef and Chef's Table, and have often daydreamed about what it's like to be a judge like Gail Simmons or Christina Tosi Â— tasting people's food and critiquing them constructively, urging them on to new culinary heights. Sounds like a dream job, right?
By John A. Magsaysay | Updated Thursday March 16, 2017 - 12:00am
Cognac is not for the faint-hearted, whether you are like Winston Churchill, who enjoyed his for breakfast; Victor Hugo, who christened it "the drink of the gods;" Kim Jong-il, who spent $1 million per year on it; or Kanye West, who declared, "It's gonna be the death of me."
By May Dedicatoria | Updated Tuesday March 14, 2017 - 4:50pm
Looking at a chef's beautifully plated dish, not to mention his attention to detail and flawless white uniform, non-kitchen people usually picture his job as an undemanding walk in the parkÂ—a park that smells of gastronomic creations.