So it has been months since my last post. Admittedly, I’ve been preoccupied by the in-and-outs of culinary school and haven’t had much time to write. I, however, promised myself to begin writing again -- much to the happiness of some friends who think my posts rather amusing. I’m not promising anything though.
Now where to start?
Last week Friday sealed the fate of some award hopefuls (well hopefully not) -- myself included. Mid-terms was a mean mother… most especially the identification part. Imagine going through 120 numbered items with the task of identifying each and every one. Might not seem daunting to some, but to us mortals, it is more than confusing. Sure there are a couple of unmistakable items in the mix, like vanilla extract, salted and unsalted butter, rosemary, etc. but its all downhill from there. It gets really difficult to tell the subtle differences of various vinegars, more so, after smelling and tasting one after the other in succession. Not to mention telling the difference and identifying the various mysterious white powders which are also situated next to one another. Would probably be able to sort everything out given enough time, sadly, we were only given an hour to tell our Port wine from our Madeira. So that roughly translates to having to identify 2 items per minute minus the seconds I spent ‘oooooh-ing’ and ‘ahhhhhh-ing’ to the items I DO know. It was so bad that I had to milk each moment of satisfaction from each item I’m sure I’m getting right. I mean, I had to pat myself on the back for knowing something to stop my confidence from completely fizzling out on me mid test. But man was it tough.
There was of course, a silver lining. The identification part of the test made the essay part seem like *ding ding ding* bonus round. Heck yeah!! Ok fine, it was open notes, but then again, if you didn’t bother studying or actually doing something during kitchen hours then no amount of notes nor Larousse or Gisslen can save your ass. In the end, no self-respecting person in my class turned in their papers without making sure those essay answers would gleam under the sunlight and bring tears of joy to Chef Gene’s eyes as he combs through them later. This was redemption damn it! God knows the mess of a test I left in part one, so it was make or break time.
There was another part to this culinary triathlon which frankly, I didn’t feel like I went through after the endorphin high I got from finishing the former. It did however entail another gauntlet of taste tests, one of which was distinguishing from real (2 days worth of work) demi-glace and the Knorr (demi in pixie dust form +water) demi-glace. I think I did ‘fairly well’ on this one though as compared to the identification part. But as all things, everything is up in the air until it lands -- in this case, hopefully, not in a thud of disappointing failure.
Aside from last week’s dismal ending, I can honestly say, my enthusiasm has not waned nor faltered. I still arrive an hour and a half to two hours too early for class, I still take pride in my reflection in the mirror donning full kitchen battle garb and I still wake up hoping that there’s class everyday. Some things ARE getting to me though. I find myself more and more critical of the things that I would order when I eat out. I would catch myself taking jabs at the dishes that seem to me, mediocre. I sometimes feel like inflicting bodily and emotional harm to kitchen teammates who habitually make newbie mistakes. I noticed that I would sometimes get irritated for not having done my best at something. I’m not sure yet if these developments are positives or negatives, but I know something is changing. And it’s exciting. I just hope I don’t turn into one of those overly critical perfectionist gastronomes that must have a huge gourd stuck up their pooper.
FoodieGoesCulinary,
JC Dayo
foodiegoesculinary.blogspot.com
Thursday, June 11, 2009
Tuesday, May 12, 2009
Backlog: Uniform
Nothing Says Official Like Uniform
Note: This post is dated first week of March. However, due to my own stupidity, I thought all this time that blogger was broken. Apparently not. Updates will now resume.
Yes! Ladies and Gents, finally we got to don our still pristine white uniforms this week as my classmates and I run full steam ahead into this brave new world. I mean sure I had some classmates who already wore their chef’s jackets last week, but only at the start of this week was it required. I actually couldn’t believe that there were people more eager than I was to wear the thing. That or, I couldn’t believe that I actually managed to choke down the desire to put it on as soon as I laid-hands on it.
Its true, and I can attest that nothing says official like Uniforms. At least that’s how I felt like as soon as I started getting dressed in front of the mirror early Monday morning. Slowly putting an arm into a sleeve then swinging it over my back to insert the other arm, then gently caressing the sides as I tidied it down before I lovingly fastened each button, and finally pulling down the bottom edges of the jacket to straighten everything up. I savored the first few glances. What was looking back at me was a vision; in all it’s gleaming white double-breasted glory. I let the ‘official-ity’ of everything wash over me for a moment until I realized the unavoidable truth: that this would probably look much much better if I had my pants on.
FoodieGoesCulinary,
JC Dayo
P.S.
Even I found that a rather strange yet funny realization. Kudos to pants!
Note: This post is dated first week of March. However, due to my own stupidity, I thought all this time that blogger was broken. Apparently not. Updates will now resume.
Yes! Ladies and Gents, finally we got to don our still pristine white uniforms this week as my classmates and I run full steam ahead into this brave new world. I mean sure I had some classmates who already wore their chef’s jackets last week, but only at the start of this week was it required. I actually couldn’t believe that there were people more eager than I was to wear the thing. That or, I couldn’t believe that I actually managed to choke down the desire to put it on as soon as I laid-hands on it.
Its true, and I can attest that nothing says official like Uniforms. At least that’s how I felt like as soon as I started getting dressed in front of the mirror early Monday morning. Slowly putting an arm into a sleeve then swinging it over my back to insert the other arm, then gently caressing the sides as I tidied it down before I lovingly fastened each button, and finally pulling down the bottom edges of the jacket to straighten everything up. I savored the first few glances. What was looking back at me was a vision; in all it’s gleaming white double-breasted glory. I let the ‘official-ity’ of everything wash over me for a moment until I realized the unavoidable truth: that this would probably look much much better if I had my pants on.
FoodieGoesCulinary,
JC Dayo
P.S.
Even I found that a rather strange yet funny realization. Kudos to pants!
Monday, March 2, 2009
Week Two
I’ve been procrastinating on writing recently, and its not without its share of excuses; both valid and invalid. Hence, I had two articles that are half-started last week but I lost steam and couldn’t quite get back into the rhythm of things ‘til maybe this week. Again, maybe -- so don’t hold me to that. (And yes, its called managing your expectations.) As Bukowski wrote:
“if it doesn’t come bursting out of you
in spite of everything,
don’t do it.
unless it comes unasked out of your
heart and your mind and your mouth
and your gut,
don’t do it.
if you have to sit for hours
staring at your computer screen
or hunched over your
typewriter
searching for words,
don’t do it.
if you’re doing it for money or
fame,
don’t do it.
if you’re doing it because you want
women in your bed,
don’t do it…"
I especially liked the last ‘if’ in this little snippet of a quote, but that’s a whole other post, not to mention a whole other blog. He does continue though, but you can look that up for yourself -- but I digress.
Last week was pure lecture. And to be completely honest, it wasn’t exactly a ‘tickle my over-enthusiasm nerve’ bunch of lectures. However, they were vital.
The lecture which, I have to say, I enjoyed the most was Monday’s lecture on Nutrition. It was just so enlightening. I could’ve sworn I sighed: “Well that made a lot of sense.” in hindsight, around 7 – 10 times. No wonder my attempts at diets failed miserably. (Well, aside from the fact that they were MY attempts.) In all honesty, I walked away from that class with a more definite idea about why my next diet will also inevitably fail and that I should patronize Nestlé products. Its just makes so much more sense now.
Come Wednesday, we talked about the exciting world of Culinary Math, converting fl oz. to q’s to L’s to Gal’s to tbsp. and vice versa. Fun right? It felt like Chem101 all over again only…wait it was exactly like Chem101. I’m almost ashamed to say that I had fun -- the ‘nostalgic-hope-I-don’t-have-to-go-through-this-again’ kind. Its fun like the idea of commuting to Quiapo on the feast of the Black Nazarene for the first time could be fun. But deep down you’re thinking: “Never again except under threat of bodily harm.” (Hope ma’am instructor never finds this blog. But if she does, let me just say that it was the most fun I’ve ever had discussing a topic that dared to meld both science and math in the same 4-hour time period.) Makes me wonder how I’ll do in baking.
The same ma’am instructor gave the lecture on Sanitation later that week. She managed to make it rather fun to learn, but of course, given its utter importance we all couldn’t help but listen intently as she mouthed terms like: Food Temperature Danger Zone in a sentence under a single breath. It was amazing albeit the unavoidable ominous undertone -- Food Temperature DANGER ZONE. Feels like I’m getting Salmonella just saying it. Did I mention the presentation had really graphic images contrasting a cook with good personal Hygiene and one without? Complete with nose-picking shots. Moreover, I found it weird that all the little germs and bacteria in the pictures had smiles plastered across their faces like they’re your friends or something. Why would I want to avoid unintentionally creating a venue for them to thrive and multiply when they just look so happy? They don’t look dangerous at all. Until of course you mention that they thrive only in the Food Temperature DANGER ZONE!
All things considered, I can say that there never was a dull moment last week despite how I may have felt about the topics discussed. I’m just amazed how taken I am with everything culinary school has to offer. In addition to the fact that its just so much fun to write about as you might have noticed by now. (Or it could just really be me.)
FoodieGoesCulinary,
JC Dayo
P.S.
As I’m posting this entry, I’m already formulating how I can tell you about the exciting events that transpired earlier today in our first official cooking day, but as for my process, a lot of procrastination is still to be had before then. I’m also wondering how I can make sure you don’t forget about the Food Temperature DANGER ZONE.
“if it doesn’t come bursting out of you
in spite of everything,
don’t do it.
unless it comes unasked out of your
heart and your mind and your mouth
and your gut,
don’t do it.
if you have to sit for hours
staring at your computer screen
or hunched over your
typewriter
searching for words,
don’t do it.
if you’re doing it for money or
fame,
don’t do it.
if you’re doing it because you want
women in your bed,
don’t do it…"
I especially liked the last ‘if’ in this little snippet of a quote, but that’s a whole other post, not to mention a whole other blog. He does continue though, but you can look that up for yourself -- but I digress.
Last week was pure lecture. And to be completely honest, it wasn’t exactly a ‘tickle my over-enthusiasm nerve’ bunch of lectures. However, they were vital.
The lecture which, I have to say, I enjoyed the most was Monday’s lecture on Nutrition. It was just so enlightening. I could’ve sworn I sighed: “Well that made a lot of sense.” in hindsight, around 7 – 10 times. No wonder my attempts at diets failed miserably. (Well, aside from the fact that they were MY attempts.) In all honesty, I walked away from that class with a more definite idea about why my next diet will also inevitably fail and that I should patronize Nestlé products. Its just makes so much more sense now.
Come Wednesday, we talked about the exciting world of Culinary Math, converting fl oz. to q’s to L’s to Gal’s to tbsp. and vice versa. Fun right? It felt like Chem101 all over again only…wait it was exactly like Chem101. I’m almost ashamed to say that I had fun -- the ‘nostalgic-hope-I-don’t-have-to-go-through-this-again’ kind. Its fun like the idea of commuting to Quiapo on the feast of the Black Nazarene for the first time could be fun. But deep down you’re thinking: “Never again except under threat of bodily harm.” (Hope ma’am instructor never finds this blog. But if she does, let me just say that it was the most fun I’ve ever had discussing a topic that dared to meld both science and math in the same 4-hour time period.) Makes me wonder how I’ll do in baking.
The same ma’am instructor gave the lecture on Sanitation later that week. She managed to make it rather fun to learn, but of course, given its utter importance we all couldn’t help but listen intently as she mouthed terms like: Food Temperature Danger Zone in a sentence under a single breath. It was amazing albeit the unavoidable ominous undertone -- Food Temperature DANGER ZONE. Feels like I’m getting Salmonella just saying it. Did I mention the presentation had really graphic images contrasting a cook with good personal Hygiene and one without? Complete with nose-picking shots. Moreover, I found it weird that all the little germs and bacteria in the pictures had smiles plastered across their faces like they’re your friends or something. Why would I want to avoid unintentionally creating a venue for them to thrive and multiply when they just look so happy? They don’t look dangerous at all. Until of course you mention that they thrive only in the Food Temperature DANGER ZONE!
All things considered, I can say that there never was a dull moment last week despite how I may have felt about the topics discussed. I’m just amazed how taken I am with everything culinary school has to offer. In addition to the fact that its just so much fun to write about as you might have noticed by now. (Or it could just really be me.)
FoodieGoesCulinary,
JC Dayo
P.S.
As I’m posting this entry, I’m already formulating how I can tell you about the exciting events that transpired earlier today in our first official cooking day, but as for my process, a lot of procrastination is still to be had before then. I’m also wondering how I can make sure you don’t forget about the Food Temperature DANGER ZONE.
Saturday, February 21, 2009
Looking Back on the First Week
It’s been great so far. To say the week went by in a blur would be a grave oversimplification and might even be an insult to the people involved therein. It was an awesome week -- momentous even! But most importantly, I believe that this first week served to further solidify my conviction that indeed, this is where I belong.
As you’ve read in my previous post, the first day of culinary school was full of excitement and unabashed enthusiasm. I believe that deep within me, something was piqued. I have no clue as to what particular part of me it was, but I can most definitely tell you that I feel alive and at peace. I cannot recall a time when I was this excited to go to class or even to prepare for class. Even going as far as doing further studies on my own. I’m discovering this whole new side of me. And I must admit I’m a little disgusted by my new found childlike enthusiasm. I mean god forbid someone finds out about my over zealousness. What then happens to my ‘chillaxed-slacker-keeping-things-light’ reputation? Screw that! I like this ‘me’ that I, only now am coming to get to know. Where have ‘I’ been all my life? (Ok that sounded a little too narcissistic and over the top. Forgive me.)
It was a great second day. I got to revisit my French, which I thought was long forgotten. It was more basic French, and was taught simply and effectively by our amazing instructor. She made it interesting, significant, relevant, and she herself was very convincing. I’m now beginning to understand why the French cringe at the sound of commonly mispronounced words like: bouillabaisse, soufflé, even Hermès. Somehow, I am now able to offer my sympathy to them for an event that might seem like nails clawing down the proverbial chalkboard. It’s just not chic! (As our instructor put it.) I understand your plight French people -- I feel you.
Just when I thought that it was impossible to top the 2nd day’s ‘French Revisited’, today’s lecture on the Introduction to Gastronomy was just over the top interesting, intellectually stimulating, and yet sobering. According to Jean Anthelme Brillat-Savarin, Gastronomy is the reasoned comprehension of every thing connected with the nourishment of man. It seemed an overly broad definition for a term, I thought. But as the lecture progressed it made more and more sense that indeed, Food touches, whether explicitly or implicitly, all aspects of human life. That FOOD IS CULTURE. It intersects most if not all of man’s intellectual pursuits to understand himself and the things around him, and how these interact. I can’t help but be reminded of Sociology and Anthropology classes that I took (and loved) in college. I mean, I thought I was already interested about food, but now there are even more things to ponder and investigate to satiate an even bigger appetite for Gastronomy. We talked about the cultural nuances surrounding food. We talked about how eating food is partaking of the culture responsible for creating said food. We investigated the whys, the whats, the hows, the whens, behind everything food which even included varicose veins of all things. We debated about the difference of being a gourmet and a gourmand. We talked about the sinister origins of today’s ensaymada. We deliberated on food standards, and how saying ‘masarap’ (its good) or ‘di masarap’ (its not good) doesn’t help anyone ascertain a dish’s quality. We talked about the subjectivity of tastes, the difference of good and bad taste, in food and in practice.
Believe me, that 4-hour session only served to pique my curiosity and wet my appetite for more. I am now even more convinced that the enjoyment of food goes beyond looking at it, tasting it, swallowing it, digesting it, converting it to energy, and subsequently excreting it as waste. The complete enjoyment of food means the marrying of both the sensual and intellectual aspects that goes behind its production and consumption.
Gastronomy what a wonderful science you are.
It’s the weekend. And I must say, I think for the first time ever, I wish it would zoom by. In order that I might find myself once again, deeply immersed into what I know I can now, most definitely call, my Passion.
FoodieGoesCulinary,
JC Dayo
As you’ve read in my previous post, the first day of culinary school was full of excitement and unabashed enthusiasm. I believe that deep within me, something was piqued. I have no clue as to what particular part of me it was, but I can most definitely tell you that I feel alive and at peace. I cannot recall a time when I was this excited to go to class or even to prepare for class. Even going as far as doing further studies on my own. I’m discovering this whole new side of me. And I must admit I’m a little disgusted by my new found childlike enthusiasm. I mean god forbid someone finds out about my over zealousness. What then happens to my ‘chillaxed-slacker-keeping-things-light’ reputation? Screw that! I like this ‘me’ that I, only now am coming to get to know. Where have ‘I’ been all my life? (Ok that sounded a little too narcissistic and over the top. Forgive me.)
It was a great second day. I got to revisit my French, which I thought was long forgotten. It was more basic French, and was taught simply and effectively by our amazing instructor. She made it interesting, significant, relevant, and she herself was very convincing. I’m now beginning to understand why the French cringe at the sound of commonly mispronounced words like: bouillabaisse, soufflé, even Hermès. Somehow, I am now able to offer my sympathy to them for an event that might seem like nails clawing down the proverbial chalkboard. It’s just not chic! (As our instructor put it.) I understand your plight French people -- I feel you.
Just when I thought that it was impossible to top the 2nd day’s ‘French Revisited’, today’s lecture on the Introduction to Gastronomy was just over the top interesting, intellectually stimulating, and yet sobering. According to Jean Anthelme Brillat-Savarin, Gastronomy is the reasoned comprehension of every thing connected with the nourishment of man. It seemed an overly broad definition for a term, I thought. But as the lecture progressed it made more and more sense that indeed, Food touches, whether explicitly or implicitly, all aspects of human life. That FOOD IS CULTURE. It intersects most if not all of man’s intellectual pursuits to understand himself and the things around him, and how these interact. I can’t help but be reminded of Sociology and Anthropology classes that I took (and loved) in college. I mean, I thought I was already interested about food, but now there are even more things to ponder and investigate to satiate an even bigger appetite for Gastronomy. We talked about the cultural nuances surrounding food. We talked about how eating food is partaking of the culture responsible for creating said food. We investigated the whys, the whats, the hows, the whens, behind everything food which even included varicose veins of all things. We debated about the difference of being a gourmet and a gourmand. We talked about the sinister origins of today’s ensaymada. We deliberated on food standards, and how saying ‘masarap’ (its good) or ‘di masarap’ (its not good) doesn’t help anyone ascertain a dish’s quality. We talked about the subjectivity of tastes, the difference of good and bad taste, in food and in practice.
Believe me, that 4-hour session only served to pique my curiosity and wet my appetite for more. I am now even more convinced that the enjoyment of food goes beyond looking at it, tasting it, swallowing it, digesting it, converting it to energy, and subsequently excreting it as waste. The complete enjoyment of food means the marrying of both the sensual and intellectual aspects that goes behind its production and consumption.
Gastronomy what a wonderful science you are.
It’s the weekend. And I must say, I think for the first time ever, I wish it would zoom by. In order that I might find myself once again, deeply immersed into what I know I can now, most definitely call, my Passion.
FoodieGoesCulinary,
JC Dayo
Monday, February 16, 2009
First Day Jitters
I set the alarm to go off at 7AM, I was however somewhat irked to already be up at 6. I took advantage of my unusually early waking to do my quiet time and say a short silent prayer. I guess I didn’t realize just how excited I was for my first day in cooking school until I found myself dressed at 7:30AM for a 10AM class. They did call Sunday telling us to come early, but I had to admit, it was a bit ridiculous that I was already dressed and ready to go. We were told to come in black pants, white shirt, and shoes. Not wanting to wear rubber shoes with my formal looking black pants, I went ahead and wore dress shoes. It wasn’t till later on that I realized that I should have gone with the rubber shoes.
I took my time with breakfast, having a small bowl of cereal, a piece of pandesal, a slice of SPAM, and an egg (Nothing gourmet about that). My mind, however, was already elsewhere.
I was getting really restless at home waiting for time to crawl by some so I wouldn’t look like an over-eager idiot arriving 2 hours too early. But an over-eager idiot I was. At 8:30AM I was already parked and heading up the stairs to the old rustic Café. I sat myself down on a booth to the left, and remained silent making sure I was ready mentally and physically. Early as I was, the place already buzzed with its usual patrons enjoying their breakfast. The smell of breakfast food and fresh brewed coffee mixed with cigarette smoke wafted around me. Strangely, it helped settle my nerves a bit.
It was every bit like your regular first day of school. Strangers sitting together not saying a word, except behind you are some heavy-duty burners, ovens, and various kitchen implements. Not to mention, that your classmates ranged from 18 to 40 years of age. The age difference didn’t help the ice breaking process one bit. If anything, made it more awkward. Try to imagine it for a sec. Curly-long-haired-dude, trendy headphone a la Skullcandy hung around his neck, music still blaring so loud that I could still vaguely hear it from across the room, sitting beside Mrs.40-something, purse settled squarely on her lap, complete with pearl earrings. And these people are supposed to talk? I imagine the conversation going something like:
“Hey, how’s it goin? So like, you’re taking culinary too. That’s like awesome.”
Feigned smile, and politely says; “Yes. Imagine that.” Inwardly, she’s thanking God she doesn’t have a daughter anywhere near his age.
The day really picked up for me when they handed us our Chef’s Kit. Believe me, just running my hand over the surface of that bag made me feel legit! And opening that thing -- man! I felt like a kid finally being able to open a gift that I desperately anticipated a whole year to get. I slowly unbuckled it open. Inwardly I was jumping up and down. I never thought I’d ever be that excited to see a whisk in my entire life. (Shuttup!) And I could’ve sworn I heard angels singing when I saw the knife set all shiny glinting with fluorescent glory. However, what I felt seconds after was less divine. Every fiber in my being was screaming: “LETS CUT SOMETHING UP!! NOW!” It wasn’t rage it wasn’t some other strong emotion. Its just that never in my life have I really wanted; with a burning passion…to chop vegetables as I did in those moments. I swear if they didn’t hand me that green bell pepper, I would have stabbed somebody and julienned the life out of someone’s arm. Good thing it was Basic Knife Techniques day and I was able to satiate my need to spill some vegetable juice on the ground. Needless to say, I think I need to bring a carrot or an onion in my bag, in the off chance that I find the urge to dice something and find nothing but a classmate.
Except for wearing formal dress shoes, which hurt my feet standing up as long as we did, it turned out to be a truly awesome day. A lot of fears were unfounded, people eventually warmed up to each other (Yes, even hipster guy and pearl earring mom), I met and made new friends, I didn’t stab said new friends, sliced and diced a good amount of fresh produce, had fun, felt like I really belonged in that kitchen, and reveled in the fact that come Wednesday, I’ll be in school again. (This time, hopefully, with more comfortable footwear.)
Meanwhile, I’ll be stroking my knives while saying; “My precious…” Hoping to God that I don’t cut myself lest I bleed on the shiny thing.
Peace!
FoodieGoesCulinary,
JC Dayo
P.S.
Oh come on! It’s the same feeling you get when you get a new pen fresh off the shelf. Yes! See you get it. Don’t you just itch to stab something with it? Kidding.
I took my time with breakfast, having a small bowl of cereal, a piece of pandesal, a slice of SPAM, and an egg (Nothing gourmet about that). My mind, however, was already elsewhere.
I was getting really restless at home waiting for time to crawl by some so I wouldn’t look like an over-eager idiot arriving 2 hours too early. But an over-eager idiot I was. At 8:30AM I was already parked and heading up the stairs to the old rustic Café. I sat myself down on a booth to the left, and remained silent making sure I was ready mentally and physically. Early as I was, the place already buzzed with its usual patrons enjoying their breakfast. The smell of breakfast food and fresh brewed coffee mixed with cigarette smoke wafted around me. Strangely, it helped settle my nerves a bit.
It was every bit like your regular first day of school. Strangers sitting together not saying a word, except behind you are some heavy-duty burners, ovens, and various kitchen implements. Not to mention, that your classmates ranged from 18 to 40 years of age. The age difference didn’t help the ice breaking process one bit. If anything, made it more awkward. Try to imagine it for a sec. Curly-long-haired-dude, trendy headphone a la Skullcandy hung around his neck, music still blaring so loud that I could still vaguely hear it from across the room, sitting beside Mrs.40-something, purse settled squarely on her lap, complete with pearl earrings. And these people are supposed to talk? I imagine the conversation going something like:
“Hey, how’s it goin? So like, you’re taking culinary too. That’s like awesome.”
Feigned smile, and politely says; “Yes. Imagine that.” Inwardly, she’s thanking God she doesn’t have a daughter anywhere near his age.
The day really picked up for me when they handed us our Chef’s Kit. Believe me, just running my hand over the surface of that bag made me feel legit! And opening that thing -- man! I felt like a kid finally being able to open a gift that I desperately anticipated a whole year to get. I slowly unbuckled it open. Inwardly I was jumping up and down. I never thought I’d ever be that excited to see a whisk in my entire life. (Shuttup!) And I could’ve sworn I heard angels singing when I saw the knife set all shiny glinting with fluorescent glory. However, what I felt seconds after was less divine. Every fiber in my being was screaming: “LETS CUT SOMETHING UP!! NOW!” It wasn’t rage it wasn’t some other strong emotion. Its just that never in my life have I really wanted; with a burning passion…to chop vegetables as I did in those moments. I swear if they didn’t hand me that green bell pepper, I would have stabbed somebody and julienned the life out of someone’s arm. Good thing it was Basic Knife Techniques day and I was able to satiate my need to spill some vegetable juice on the ground. Needless to say, I think I need to bring a carrot or an onion in my bag, in the off chance that I find the urge to dice something and find nothing but a classmate.
Except for wearing formal dress shoes, which hurt my feet standing up as long as we did, it turned out to be a truly awesome day. A lot of fears were unfounded, people eventually warmed up to each other (Yes, even hipster guy and pearl earring mom), I met and made new friends, I didn’t stab said new friends, sliced and diced a good amount of fresh produce, had fun, felt like I really belonged in that kitchen, and reveled in the fact that come Wednesday, I’ll be in school again. (This time, hopefully, with more comfortable footwear.)
Meanwhile, I’ll be stroking my knives while saying; “My precious…” Hoping to God that I don’t cut myself lest I bleed on the shiny thing.
Peace!
FoodieGoesCulinary,
JC Dayo
P.S.
Oh come on! It’s the same feeling you get when you get a new pen fresh off the shelf. Yes! See you get it. Don’t you just itch to stab something with it? Kidding.
Friday, February 13, 2009
Charlie's Handcrafted Burgers
Coming home from LA some months ago and remembering the mouth-watering comfort foods Dino and I gorged our appetites on during my visit, got me to thinking. I’ve been around, your typical Manila burger joint. I’ve sampled and even loved some of them. But after sampling the offerings of a place wherein when they say ‘big’ or ‘a lot of meat’ and really meant it, our local versions pale in comparison. Don’t get me wrong. It’s not just about the size, but also the flavor. Juicy, tender, well-seasoned, perfectly grilled moo-moo’s just waiting to be nom-nom’ed (google it). I thought to myself; man, Manila could use a proper unpretentious burger joint. By unpretentious, I mean I just want a burger joint to quit with all the ‘pa-gourmet’ attitude and just slap me with a good slab of beef, cheese, tomatoes, some veggies, and top it off with good buns and treat me like a bad, bad man.
Some time after that, I stumbled upon a forum thread that mentioned Charlie’s, a joint I’ve never heard of before, offering Black Angus burgers and it was a few minutes away! I was out of my desk and in the car so fast, that I forgot to take my camera. Hence, I had to go back and take pictures (which I did after just 2 days from my first visit).
When I got there (on my first visit), less than 5 minutes later, I was pleasantly surprised to see that it shared frontage space with a car wash. How perfect I thought, since the two parking slots reserved for the place were taken, and my car was in desperate need of a wash. I parked my car between the plastic curtains, left my keys with the guys there, and made my way into Charlie’s.
Their frontage did little to give justice to this place. Their ‘al-fresco’ area looked like the waiting area for the carwash. However, the inside is a different deal. I sat down, ordered, and while waiting for my order, I had free reign over their flat screen TV so I channel surfed to my heart's content and finally settled on an NBA game (and no, I'm not a big fan).
On my first visit to Charlie's, I ordered the Black Angus Burger with Fries (PhP 175) and a bottle of Corona Extra (PhP 135) with the lemon wedge no less. Their fries were fresh cut potato fries perfectly seasoned and crispy -- you’d know when you see it. And while their kitchen door was open I snuck a peek and saw a heap of whole potatoes waiting to be turned into little golden pieces of heaven. The beef was right on the money; juicy, tender, and oh so flavorful. It did not disappoint! It’s topped with a slice of tomato, onions, crisp lettuce, and a sesame bun that doesn’t get soggy on you. Coupled with the fries and the Corona, it was a match made in heaven.
On my second visit I got the Cheesesteak which had two sizes Starving and Hungry (PhP 380 & PhP 220) or as they cleverly dubbed it, Philly and Fili size. It had on the side a Jalapeño chili (don’t worry its not too hot), and Smokey Ranchero sauce (again not too hot). Unfortunately, the Cheesesteak doesn’t come with fries. But trust me, when you see the thing, you’d be glad it didn’t. I ordered the smaller of the two sizes but upon seeing it, already wondered how the heck I was going to eat it burger style. No wonder they give you a knife and a fork with the thing. And man was it delicious! The bread was crunchy on the outside, but has a good chewiness to it inside. The beef was juicy, and was topped with caramelized onions, tender green bell peppers, and a healthy dollop of cheese. It was a total package of flavor goodness. Also, it was a good thing I brought my brother along, he ordered the Black Angus Burger with Fries and a Chocolate Milkshake (PhP 150) to wash it all down. So this time, I got to take some relatively good pictures (point&shoot) of those as well (but God knows I’m looking for an excuse to go there again). A lady from the table in front of us wasn’t too excited seeing her Strawberry Milkshake, probably thinking about the hours in the gym she’d have to put it to burn it seeing as it was topped by a healthy spiral of whipped cream and a cherry. I got to taste the Milkshake. It was good and served well to douse the fire from the jalapeño and ranchero sauce. Also, they serve the burgers to you, open face so you can easily take out toppings that you don’t like. Isn’t that thoughtful of them?
I got to close this post now, because I feel like it’s getting too long. All in all, Charlie’s Handcrafted Burgers, two thumbs up. They’re doing good to tone down the whole gourmet feel of it, which also reflects on the price tag as its relatively lower compared to other places with similar offerings. They also offer some other foreign craft brews, which I have yet to sample but are priced uniformly at PhP 200 a bottle.
Piece of advice if you’re making your way down to Charlie’s, try to go before or after peek hours of lunch and dinner as you might have to wait quite a while for your order to come out, not to mention that it’s a small place with limited seating inside and outside. Parking will also be an issue, as I’ve mentioned they only have 2 dedicated slots in front so you’d have to look around for side street parking. However, you can call in your order in advance for pick-up or get to know the staff so you can call in early so its chow time when you get there. They’re open till 1AM, but the kitchen closes at 12:30AM (this is on weekends I think).
Hope you enjoyed reading this post as much as I enjoyed writing it. If you’ve already eaten there or are going to, let me know how you like it by posting a comment or sending me an email. Peace!
FoodieGoesCulinary,
JC Dayo
Charlie’s Handcrafted Burgers
#16 East Drive
Brgy. Kapitolyo
Pasig, Metro Manila
Tel.# 635-4857
P.S.
The car was was PhP75, inclusive of vacuum. Winner!
Some time after that, I stumbled upon a forum thread that mentioned Charlie’s, a joint I’ve never heard of before, offering Black Angus burgers and it was a few minutes away! I was out of my desk and in the car so fast, that I forgot to take my camera. Hence, I had to go back and take pictures (which I did after just 2 days from my first visit).
When I got there (on my first visit), less than 5 minutes later, I was pleasantly surprised to see that it shared frontage space with a car wash. How perfect I thought, since the two parking slots reserved for the place were taken, and my car was in desperate need of a wash. I parked my car between the plastic curtains, left my keys with the guys there, and made my way into Charlie’s.
Their frontage did little to give justice to this place. Their ‘al-fresco’ area looked like the waiting area for the carwash. However, the inside is a different deal. I sat down, ordered, and while waiting for my order, I had free reign over their flat screen TV so I channel surfed to my heart's content and finally settled on an NBA game (and no, I'm not a big fan).
On my first visit to Charlie's, I ordered the Black Angus Burger with Fries (PhP 175) and a bottle of Corona Extra (PhP 135) with the lemon wedge no less. Their fries were fresh cut potato fries perfectly seasoned and crispy -- you’d know when you see it. And while their kitchen door was open I snuck a peek and saw a heap of whole potatoes waiting to be turned into little golden pieces of heaven. The beef was right on the money; juicy, tender, and oh so flavorful. It did not disappoint! It’s topped with a slice of tomato, onions, crisp lettuce, and a sesame bun that doesn’t get soggy on you. Coupled with the fries and the Corona, it was a match made in heaven.
On my second visit I got the Cheesesteak which had two sizes Starving and Hungry (PhP 380 & PhP 220) or as they cleverly dubbed it, Philly and Fili size. It had on the side a Jalapeño chili (don’t worry its not too hot), and Smokey Ranchero sauce (again not too hot). Unfortunately, the Cheesesteak doesn’t come with fries. But trust me, when you see the thing, you’d be glad it didn’t. I ordered the smaller of the two sizes but upon seeing it, already wondered how the heck I was going to eat it burger style. No wonder they give you a knife and a fork with the thing. And man was it delicious! The bread was crunchy on the outside, but has a good chewiness to it inside. The beef was juicy, and was topped with caramelized onions, tender green bell peppers, and a healthy dollop of cheese. It was a total package of flavor goodness. Also, it was a good thing I brought my brother along, he ordered the Black Angus Burger with Fries and a Chocolate Milkshake (PhP 150) to wash it all down. So this time, I got to take some relatively good pictures (point&shoot) of those as well (but God knows I’m looking for an excuse to go there again). A lady from the table in front of us wasn’t too excited seeing her Strawberry Milkshake, probably thinking about the hours in the gym she’d have to put it to burn it seeing as it was topped by a healthy spiral of whipped cream and a cherry. I got to taste the Milkshake. It was good and served well to douse the fire from the jalapeño and ranchero sauce. Also, they serve the burgers to you, open face so you can easily take out toppings that you don’t like. Isn’t that thoughtful of them?
I got to close this post now, because I feel like it’s getting too long. All in all, Charlie’s Handcrafted Burgers, two thumbs up. They’re doing good to tone down the whole gourmet feel of it, which also reflects on the price tag as its relatively lower compared to other places with similar offerings. They also offer some other foreign craft brews, which I have yet to sample but are priced uniformly at PhP 200 a bottle.
Piece of advice if you’re making your way down to Charlie’s, try to go before or after peek hours of lunch and dinner as you might have to wait quite a while for your order to come out, not to mention that it’s a small place with limited seating inside and outside. Parking will also be an issue, as I’ve mentioned they only have 2 dedicated slots in front so you’d have to look around for side street parking. However, you can call in your order in advance for pick-up or get to know the staff so you can call in early so its chow time when you get there. They’re open till 1AM, but the kitchen closes at 12:30AM (this is on weekends I think).
Hope you enjoyed reading this post as much as I enjoyed writing it. If you’ve already eaten there or are going to, let me know how you like it by posting a comment or sending me an email. Peace!
FoodieGoesCulinary,
JC Dayo
Charlie’s Handcrafted Burgers
#16 East Drive
Brgy. Kapitolyo
Pasig, Metro Manila
Tel.# 635-4857
P.S.
The car was was PhP75, inclusive of vacuum. Winner!
Welcome to Foodie Goes Culinary!
Hi and welcome to my very first post here on FoodieGoesCulinary! Aside from being my first post, this is also my first ever stint into the blog world. All this is new and somewhat alien to me, as I am more of a traditional journaling kind of guy. As such, I implore your patience. Admittedly, I had my apprehensions and anxieties about having my life and thoughts published on the Internet for all to see. However if in my future ramblings, incoherent as they may be, a handful of people get entertained, enlightened, and even inspired, then all of this would have been worth it.
I have always been fascinated with food; from how its prepared, how its cooked, how it smells, how it tastes, how it changes moods, and how it can bring you back to times forgotten. Being Filipino, the love of food and the desire to continually experiment and experience different flavors and tastes is hardwired into my very core.
My fascination with food started when I was young. I remember the smell of food being cooked by carpenters, way back when our house was being built and boy did it smell great! They often invited me to share meals with them, introducing me to food fare from all over the Philippines. The carpenters, coming from different provinces, would take turns cooking different dishes from their hometowns each with a distinct style and flavor. I learned early on that food need not be fancy nor extravagant in order to taste great. Often I found the simplest recipes are actually the best.
Through the years, my family has been fortunate to be able to hire cooks that are not only passionate about what they do, but do so with much love and care. Together in one table, we would enjoy the meal they had prepared and in this sharing, we transcended divisions between worker-employer and have become family. My fondest memories about home cooking were those warm late afternoons after coming home from school, and I would help out in the kitchen. I would ask what we were cooking for supper that day, and pester Manang Remy to teach me. Slowly, my presence had become a pleasant annoyance to her who, by that time, has grown fond of my insatiable curiosity. We were also fortunate that when she left to start her own family back in Ilocos Sur, she taught our current cook, Manong Dani, everything she knew. And today, he has gone so far as to surpass Manang Remy’s cooking.
A few years back, in college, my good friend Dino and I would set out scouring the city for restaurants, eateries, hole-in-the-walls, and turo-turo’s that would offer cheap and not-so-cheap great tasting food. And when we found great places to indulge our appetites, (and we did find many) we would eagerly take friends and share what we uncovered. In our search, we have stumbled upon some real gems and admittedly, some well, steaming piles of something else, which you also find on the ground -- you get the picture. I have come to accept that as an inevitable part of our (mis)adventure. I was also blessed to meet a good friend, Chef Lloyd Lagman who really rekindled my passion for food some 3 years ago, through a cooking demo/bible study session in a friend’s house in QC. That was when I started giving some serious thought into getting in the culinary arts.
Fast-forward to today, I am most excited to announce that first day of class is on Monday, February 16, 2009. I have finally decided to take the plunge head (and wallet) first into this brave new world of culinary arts. And in all honesty, I feel like a giddy little schoolboy eager to start his first day of class. If you’re asking why it took me this long to finally decide to jump in, well, it’s a long story and I really don’t want to bore you on my first post. If I’m fortunate enough to have you tag along with me in this little adventure, I am pretty sure you will discover for yourself the reasons behind why FoodieGoesCulinary.
Welcome once again, and thanks for dropping by. New posts will be up soon. And please don’t hesitate to keep in touch, write me or leave me a note. Peace!
I have always been fascinated with food; from how its prepared, how its cooked, how it smells, how it tastes, how it changes moods, and how it can bring you back to times forgotten. Being Filipino, the love of food and the desire to continually experiment and experience different flavors and tastes is hardwired into my very core.
My fascination with food started when I was young. I remember the smell of food being cooked by carpenters, way back when our house was being built and boy did it smell great! They often invited me to share meals with them, introducing me to food fare from all over the Philippines. The carpenters, coming from different provinces, would take turns cooking different dishes from their hometowns each with a distinct style and flavor. I learned early on that food need not be fancy nor extravagant in order to taste great. Often I found the simplest recipes are actually the best.
Through the years, my family has been fortunate to be able to hire cooks that are not only passionate about what they do, but do so with much love and care. Together in one table, we would enjoy the meal they had prepared and in this sharing, we transcended divisions between worker-employer and have become family. My fondest memories about home cooking were those warm late afternoons after coming home from school, and I would help out in the kitchen. I would ask what we were cooking for supper that day, and pester Manang Remy to teach me. Slowly, my presence had become a pleasant annoyance to her who, by that time, has grown fond of my insatiable curiosity. We were also fortunate that when she left to start her own family back in Ilocos Sur, she taught our current cook, Manong Dani, everything she knew. And today, he has gone so far as to surpass Manang Remy’s cooking.
A few years back, in college, my good friend Dino and I would set out scouring the city for restaurants, eateries, hole-in-the-walls, and turo-turo’s that would offer cheap and not-so-cheap great tasting food. And when we found great places to indulge our appetites, (and we did find many) we would eagerly take friends and share what we uncovered. In our search, we have stumbled upon some real gems and admittedly, some well, steaming piles of something else, which you also find on the ground -- you get the picture. I have come to accept that as an inevitable part of our (mis)adventure. I was also blessed to meet a good friend, Chef Lloyd Lagman who really rekindled my passion for food some 3 years ago, through a cooking demo/bible study session in a friend’s house in QC. That was when I started giving some serious thought into getting in the culinary arts.
Fast-forward to today, I am most excited to announce that first day of class is on Monday, February 16, 2009. I have finally decided to take the plunge head (and wallet) first into this brave new world of culinary arts. And in all honesty, I feel like a giddy little schoolboy eager to start his first day of class. If you’re asking why it took me this long to finally decide to jump in, well, it’s a long story and I really don’t want to bore you on my first post. If I’m fortunate enough to have you tag along with me in this little adventure, I am pretty sure you will discover for yourself the reasons behind why FoodieGoesCulinary.
Welcome once again, and thanks for dropping by. New posts will be up soon. And please don’t hesitate to keep in touch, write me or leave me a note. Peace!
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