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Ernest Reynoso Gala
Ernest Reynoso Gala
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What’s on the menu for Miss U bets?
by Ernest Reynoso Gala - January 30, 2017 - 12:00am
What does a woman eat to have a figure fit to become the most beautiful in the universe?
Gaita Fores’ culinary journey
by Ernest Reynoso Gala - May 19, 2016 - 12:00am
There’s something about Margarita “Gaita” Fores.
Going wild over Ulang Thermidor at Mesclun
by Ernest Reynoso Gala - April 24, 2014 - 12:00am
For some reason people don’t consider cooking a serious business, but it’s like any discipline, and it’s a passionate and fascinating one.    —Julia Child
Cooking up imagination and empowerment with kids
by Ernest Reynoso Gala - April 10, 2014 - 12:00am
The mind of a child is like a sponge: it will absorb everything quickly. Learning a lifetime skill like cooking will boost a young person’s self-confidence.
These are our salad days
by Ernest Reynoso Gala - February 27, 2014 - 12:00am
To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad. —George Ellwanger, Pleasures of the Table (1902)
Japanese bento: Out-of-the-box delicious idea
by Ernest Reynoso Gala - January 16, 2014 - 12:00am
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in a dishwasher!  — Masaharu Morimoto
Carinderia fiesta
by Ernest Reynoso Gala - December 19, 2013 - 12:00am
For some reason people don’t consider cooking a serious business, but it’s like any discipline, and it’s a passionate and fascinating one. —Julia Child
The universe in a bowl of ramen
by Ernest Reynoso Gala - November 14, 2013 - 12:00am
People for centuries have been boiling and simmering soup. It has stood the test of time and has been a large part of cooking history. It is undeniable that a hot bowl of soup can do wonders for the body and so...
Rice to the occasion
by Ernest Reynoso Gala - July 4, 2013 - 12:00am
My mom, who has taught the top caterers, hotel and restaurant owners and is a consultant for numerous food companies, always told me that Filipinos judge an establishment by the rice it serves, and they feel great...
How to win a culinary contest
by Ernest Reynoso Gala - May 2, 2013 - 12:00am
When Johnlu Koa, owner and CEO of 50 French Baker stores and 50 Chatime tea houses, asked me to judge in the crème de la crème of all baking contests, Le Toques Blanche — loosely translated as...
Culinary and life lessons from Lolo Pepe
by Ernest Reynoso Gala - April 4, 2013 - 12:00am
Lolo Pepe doted on his nine children and had the privilege of finding the best teachers, whether for piano, violin and marimba for my aunt Leni, banduria for my aunt Cecille, golf for my uncles Litos, Tito, and...
Magnifico! Beyond tapas at Tapella
by Ernest Reynoso Gala - November 1, 2012 - 12:00am
Spanish cuisine forms an integral part of the culture of this beautiful country, showcasing its vast gastronomic traditions and history, a passage to its rich natural resources and unique customs.
Bread of life
by Ernest Reynoso Gala - July 26, 2012 - 12:00am
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts. — James Beard
Let us eat cake... and all other desserts, too
by Ernest Reynoso Gala - May 24, 2012 - 12:00am
Ice cream is happiness condensed. — Jessi Lane Adams
Shrimply delicious
by Ernest Reynoso Gala - April 19, 2012 - 12:00am
I think somebody should come up with a way to breed a very large shrimp.
Cook for the one you love
by Ernest Reynoso Gala - February 9, 2012 - 12:00am
A harmony of flavors, enlightening the senses — the effect of love and food are the same, and when you cook with passion, you create not only a simple dish, but become in tune to an emotional state and a clear...
Crab mentality
by Ernest Reynoso Gala - December 1, 2011 - 12:00am
 If you fancy eating crabs like me, you know you are in for a delightfully sinful treat.
Sauces, spices and culinary inventions
by Ernest Reynoso Gala - October 27, 2011 - 12:00am
Chefs today have the license to experiment with new flavors, to imagine new forms of cooking inspired by diverse cultures to create tastes and textures that appeal to the public.
Shanghai surprise
by Ernest Reynoso Gala - October 6, 2011 - 12:00am
We must eat to live and live to eat.Considered as one of the elite Cantonese restaurants in the country, Jasmine at New World Hotel has a simple formula for success: “Our priority is the pleasure of your...
Chocolate with a hint of mischief
by Ernest Reynoso Gala - September 22, 2011 - 12:00am
Wicked and exciting, there is no better experience than luscious chocolate caressing your palate.
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