cooking remains in the bloodline

An international lexicon defines Gastronomy as "the study of the relationship between culture and food"...This definition is in itself prompted me to create this blog for the reason to: discover, show, taste different cuisines, experience in dining, research, understand, meet new people and to write about food; This sounds like work but it'll surely be fun as this is also a test to my Culinary skills, food appreciation and adventure............ The secret of survival is not food, but to cook....

I come from a family of "Cooks" .....I would humbly say, People with real skills and talent in Cooking. My mother Victoria is of Chinese-Filipino descent. Her friend's called her "Vicky". Hardworking, innovative, Artistic, Petite but works like a real Culinary Master in the kitchen. Aside from her mouth watering Pork ham recipe, she's also known for her sticky rice dessert topped with local cheese and caramelized peanuts....too bad, We lost her when We were young..I didn't get a chance to learn more of her secrets and magic in cooking Filipino recipe's.... but, my sister Eve does!

My father Eduardo comes from Spanish, Chinese and Filipino lineage. He is really not that known in the kitchen compared to my Mom but is an expert on Seafoods... We grew up eating different kinds of freshest catch from the Sea! Until now, I could even memorize the best quality fish he served on our table....and he likes to experiment on exotic dishes such as Stingray in thick coconut cream and Duck cooked in rhum...Superb!.... When we were kids (my Sis and I), we say. "I wish we are rich because we are always eating (rare) fish and seaweeds". LOL!

My Mom's side of the family shares a lot of stories about Cooking...as her roots are from the Central Visayas region, the crossroads of so many gastronomic influences. While my Father's grandfather is of Spanish stock.Named Victor and was a known Cook for affluent families and fiesta's in our hometown during his time. He was known for his Castilian cooking and uses heavy Herb and Spices and he kept it secret to his assistants... too secretive... his recipe's died with him and it was never passed down to us....only his genes as a cook remains in the bloodline.... not bad at all!...


I also derived my kitchen skills and discipline from Lola Juanita or better known as "Lola Juaning". Though not blood related but, she was very close to my family. She was an educator in English and Home economics so was very keen in Sanitation and hygiene which is a necessity in the kitchen; she owes it by American teachers during the Commonwealth period. She always said that aside from preparation, presentation can also affect the taste of the food.Except from being "Mataray" she was the original Iron Chef lady who prepares decadent Arroz Valenciana, Chicken Estofada and Pancit. That's what she's known for..

Tracing this pedigree of Cooks is like looking back at the history of gastronomic influences of the Philippines. This country owes its contributions of cooking from pre-colonial Filipinos who concoct a simple "Kinilaw" and other neighboring countries in Asia such as China, Malaysia, Thailand etc..like the use of exotic lemon grass and lime leaves in dishes; then came Spanish Colonization who introduced us Tomatoes, Avocadoes, Potatoes to Saffron and spices etc; down to American Period wherein soda and hamburgers, pizza and other beverages became part in the Culinary landscape of this country....

In Singapore I was awed with the wide array of Asian dishes such as Chilli King Crab, Fish head curry, Chicken Rice, Nasi Goreng (Sweet fried Rice), Nasi Padang (Steamed Rice mixed with veggies and meat), Mee soto (Spicy Chicken noodle soup), Popiah (rolled crepe stuffed with veggies and meat)....Laksa (rice noodles with coconut gravy, meat and shrimps) etc...like any other visitor, I enjoyed it's aroma's, mild taste and healthy benefits of their food. But for me, nothing compares to the comforts of "Lutong Pinoy"...Our palate (or Pinoy taste) sets high standards since we don't settle for anything bland. We want our food to be palatable to the grandest level...this gives recognition to Philippine Cuisine as truly World class..

A friend of mine, Melissa Sue an Interior Designer and Chef by heart encouraged me to take photos of all the dish I prepared and post it on Flickr website like what she did to her own cooked meals. Recently, Sue embarks on a food business which is slowly making a name in Cebu. Her Pasta dishes, Eggplant and potato in meat sauce (I'm not sure about the name though), Hungarian sausage and mushroom in olive oil are of a restaurant quality. Her Dad's Lamb Caldereta is one of the BEST!...Misue's Chinese culinary ancestry contributes in the growth and recognition of regional cooking...truly an inspiration indeed!...

Generally, this blog "Chef / Sketch" is my personal journal about food and all photos in this blog entry are a product of my interest in Cooking and Food photography. These are all modified versions of local Pinoy recipe's which I might post on this blog soon.

Cheers!