ALAIN LLORCA

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                    [ArticleID] => 937132
                    [Title] => How to win a culinary contest
                    [Summary] => 
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 the tall white hats worn by accomplished chefs — I was only 20, ecstatic about the opportunity to be part of an event rich in tradition, but at the same time apprehensive.

                    [DatePublished] => 2013-05-02 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
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                    [ArticleID] => 696309
                    [Title] => The culinary hotbed called Salcedo Park
                    [Summary] => 
Tucked away in the beautiful Makati neighborhood of plush condominiums and upscale eateries is Salcedo Park, and on weekends it transforms into a culinary hotbed.
                    [DatePublished] => 2011-06-16 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [ArticleID] => 586707
                    [Title] => My fast food experience
                    [Summary] => 
Monaco exemplifies my two passions in this world: the love of high-speed racing and cuisine served at the highest level.
                    [DatePublished] => 2010-06-24 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
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                    [ArticleID] => 546103
                    [Title] => In the lamb of luxury
                    [Summary] => 
On the gourmet scene, lamb is fast becoming popular, attracting food lovers with its rich flavor and versatility, blending with many ingredients.
                    [DatePublished] => 2010-02-04 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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abtest

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...

Food and Leisure

The culinary hotbed called Salcedo Park

By Ernest Reynoso Gala | June 16, 2011 - 12:00am

Tucked away in the beautiful Makati neighborhood of plush condominiums and upscale eateries is Salcedo Park, and on weekends it transforms into a culinary hotbed.

Food and Leisure

My fast food experience

By Ernest Reynoso Gala | June 24, 2010 - 12:00am

Monaco exemplifies my two passions in this world: the love of high-speed racing and cuisine served at the highest level.

Food and Leisure

In the lamb of luxury

By Ernest Reynoso Gala | February 4, 2010 - 12:00am

On the gourmet scene, lamb is fast becoming popular, attracting food lovers with its rich flavor and versatility, blending with many ingredients.

Food and Leisure