I worked with Ms. Giannina Gonzales of the Center for Asian Culinary Studies and took pictures of some of her students’ work with food styling (one of her students being China Cojuangco). It was real interesting to be in the same kitchen while the students were styling their food. After shooting some of the food, Giannina or another student would ask if it was “edible” – since some food was sprayed with a glycerine solution or at times petroleum jelly to make the food look alive. If it was edible – we would snack on it.
Thank you to Giannina Gonzales for allowing me to drop by and take these shots.
Every year, I take out my mom, my sister, and my sister-in-law out to a fancy restaurant for dinner. The first year, we went to a French-Mediterranean Restaurant in the Potrero Hill area called Barako. The second year, my brother and I took them out to a fancy Vietnamese Restaurant in the Soma district called Bong-Su.
This year, since they were all in the Philippines, I decided to take them to Chef’s Table. The chef? Bruce Lim. The menu? Whatever the chef wanted. So it was truly a fantastic voyage from the beginning to end.
Happy Mother’s Day!! Here’s to all the mothers!
Chicken Binacol (Chicken in a broth with coconut)
Shrimp Ceviche with apples, cucumbers, and mangoes
The chef preparing the next dish…
Pateros Duck Pate with arugula and queso de bola
Clams and mussel broth
Steamed Lapu-lapu fish over yams
Caramelized plantains over ice cream
