Korina Sanchez

This is the most anticipated post in my blogging history...janjajaran! Korina Sanchez visited The Artist Chef condo! It was last February 28, 2008 when Korina along with her battalions of staff and crew invaded my little studio unit. There were unreasonable demands from her staff and numerous delays. It tested my patience and it consumed my two days of work. But I must say everything was all worth it! She's Korina Sanchez anyway. I can now proudly say that a prominent TV personality has already interviewed me. She also went to my place to eat what I prepared. She was supposed to taste the Paella Albino that I cooked but she ended up eating the Paella for the second round. She liked it. At least that's what she told me. She also appreciated my painting. She stared at the breast of the women for several seconds. She also asked if I have a menu, but I sadly told her that I don't have a printed one. I just gave her my calling cards instead.

Beside me is Ana Lao, Advertising make-up artist. The woman behind the beautiful make-up I'm wearing. We constantly work together during photo shoots for print ads even way back to my DDB days when I used to handle SMART Telecoms. I was surprised to found out that Ana's first project was my print ad for SMART with Greg Turvey as my talent. Actually we were both surprised to find that out.

This is my eldest sister Joyce and her husband Dan as extras for the segment story.

Reggie bought the petals I used during the taping. He also took the behind the scenes photos. Thank you to all the people who stood by my side during the two days shoot.

Bernice Joaquin

Bernice was the last customer who graced the February month-long special dinner. With her was her pilot boyfriend Huey Enriquez who happens to be the son of Danding Cojuangco's private pilot. Bernice, on the other hand, is a flight attendant and both of them are working for Philippine Airlines. Bernice's story is similar to another pair I entertained months ago--they also have a big age gap. Age is not an issue for them. In fact, her boyfriend Huey wants her to grow more as an individual and in her career. By the time they get married, there will be no more regrets on Bernice's part. Unselfish love, that's what Huey has for Bernice.

The chocolate caramel cake from Aggy's bakeshop is Bernice and Huey's gift for me. I am really touched by how nice and sweet my customers are. Another present I cannot forget. Thanks to Bernice and Huey and to all my customers.

Cooking for Carnation

Last March an Account Supervisor from TBWA asked me if I wanted to create recipes for Carnation Milk. By the way, Carnation is no longer with Nestle, Alaska Milk bought it already. She offered me the project supposedly given to a famous chef/food stylist in the advertising world. I definitely offered half the price of my competitor. Still not a bad offer. To think food stylists nowadays charge very expensive rates because their services are in demand. Luckily the Account Supervisor was able to let the client to approve the Cost Estimate I gave them. So I started the project and cooked the ten dishes they gave me. My task: To come up with recipes using Carnation Milk. They briefed me that every dish should be very Pinoy, ingredients are not hard to find and very easy to prepare. Despite the parameters, I tweaked the Pinoy style cooking by adding ingredients that will surprise the person eating it. A kick in short. Cinnamon, curry, paprika, lemon and so on are the condiments and flavors I added to the recipe. I brought the food to the agency and the Account Supervisor sent it to the client's office. True enough they were surprised but then again they are afraid that the consumers might not be ready with those kind of tweak and they do not want to veer away from the typical Pinoy recipes. Well for the payment's worth, I revised the recipes. The real reason for tweaking the recipes is for presentation purposes–so that the client would know my range and my potential. Good cooking experience, indeed.

Here they are!!!!

Mango Cream Refrigerated Cake.

No bake Sweet Potato Pudding with Cinnamon & Cheese.

Cherry-Buko Salad.

Gee Ann Pineda

The fourth couple who tried my valentine's month dinner special: Gee Ann and Wally. Gee Ann was a TV reporter in a Japanese News program a couple of years ago. She and my former customer Marian Trinidad were colleagues during that time and they parted when she transferred to ABC 5 as a reporter. She narrated how she started as a crime reporter or what she called her graveyard shift. She said that is the starting point of every reporter's career. Before you can cover major events in the society, a reporter must first experience the graveyard shift. Years passed by and Gee Ann decided to settle in the news office of ABC 5 as a correspondent. She said reporting is a very demanding job and will consume all your precious time. She just wants to live a normal life, I guess. So how about her boyfriend Wally? Wally is Gee Ann's long time friend since college. After how many years they realized that they were meant for each other. So as of last February Gee Ann told me that they are more than one year in their relationship. I wish they would end up together because they are very sweet couple.

The evidence of the crime.

The thank you gift that Gee Ann and Wally gave me. They are really sweet isn't it? The paper holder is from IKEA by the way.

For the month of February I gave take home goodies for the couple. The cake that I gave Gee Ann & Wally was from Cafe Ysabel. Unlike last December all my take home goodies were from Yumi Castrillo, maker of yummy cupcakes.

Floriade

My Sydney Painting Series #2

This is series two of the four series paintings I did when I was in Sydney last November. I painted this using gold poster paint on red vellum. Each series represents one memorable activity during my four-week stay. This one is about the flower festival in Canberra called Floriade.

Today is my BIRTHDAY!

Hello 30!

Today, I'm celebrating another birthday! Yeah! I love fresh starts and all the promise that comes with the first day of a new birthday year. Starting to have wrinkles? I can buy cream to smooth them out or go to Belo perhaps, but I wouldn't change my age or give back one minute of my life. Good days and bad, its been a tasty time so far! I like having birthdays because they humble me. They remind me to be grateful for my life, my family, my friends, my work, my artist chef thing and for my ever dearest boyfriend. Birthdays challenge me, too. Every year I get a little bit smarter about at least a few things, but the list of what I want to do and learn grows longer. Two years ago I wrote the same blog I'm writing now in a different journal. What I said then was "hello 28!" and wrote there that I wanted to enroll in a cooking class, go to Australia and have my intimate dinner business. All of them came true already. And today I have new wishes to write down but I'd rather keep them to my self and pray they will soon come true. Who knows next year or two years from now I'll write a blog again and tell you guys that my wishes came true. This is also my chance to thank all the people who visited my blog and to those who visit this site regularly. I am really overwhelmed by the statistic data showing all my visitors. Surprisingly, they come from all parts of the globe.

Thank You and Ciao!

---Joan

Love Del Rosario

Love is in the air during Valentine’s month. The couple that graced the lovers' seats in The Artist Chef intimate dinner were newly weds Love Del Rosario and her husband. Nicole Ardeña, sister of Love arranged everything for the couple as her post-wedding gift.

The Gerbera flowers that Reggie gave me became the couple's centerpiece.

Boy Alnajes

A lot couples still try to find unique ways to celebrate Valentine's Day. Sweet guy Boy Alnajes and the lovely Jakki Blanco are among those people. Another addition to the roster of couples who have experienced the special Valentine's dinner at The Artist Chef's table.

I'm wearing my Sicily apron for the first time. From my dear friend Pedi who is now based in Europe. Shuffling from one country to another.

Kebabs & Watermelon

One of my favorite concoctions is my famous Chicken Kebab. I love all the strong flavors of the spices I mixed together for the marination. It goes well with grilled tomatoes and yoghurt garlic sauce. Yum, yum, yum! This dish really makes me to eat mountains of rice. Whether eaten with Thai Jasmine rice or Basmati rice, it makes my meal a carbo-overload. I know you guys can't wait to find out how this dish is done.

Chicken Kebabs

You will need diced chicken breast fillet, paprika, curry powder, salt, pepper, turmeric and yoghurt. Mix all the spices, yoghurt and the diced chicken. Marinate for at least 3-5 hours . For extreme flavor, marinate the chicken overnight. Then the next day, ready your barbecue sticks and place four diced chicken on each stick. Heat the grilling pan to medium temperature and grill chicken and tomatoes until tender. Everything is ready. Serve hot with your basmati rice with butter plus the yoghurt and garlic sauce.

Look at these yellow watermelons in my bowl. They look so mouth-watering. I stumbled upon them in a supermarket and brought home a few pieces. Did you guys know that "watermelon" refers to both fruit and plant of a vine-like herb originally from southern Africa? There is a subtle difference between the red and yellow watermelon. When I close my eyes and eat a yellow one, it tastes just like a sweet red water melon. So I therefore conclude that the yellow watermelon is sweeter than the red ones. I've read the same opinions on the internet.

I gained a few pounds after lunch.

There is a sweetness in every bite of the yellow watermelon.

US Girls - Cheska Garcia

This was last March when Reggie and I watched THE RAMP fashion show in Glorietta . Raya Mananquil is one of the known models who ramped during that night. The event was hosted by none other than Cheska Garcia. This picture was taken by Reggie at the backstage of the event.

Raya Mananquil in gray.

After the fashion show there were some pica-picas inside THE RAMP boutique located at the former Tower Records area.

Hunter Valley

My Sydney Painting Series #1

This is series one of the four series paintings I did when I was in Sydney last November. I painted this using gold poster paint on red vellum. I used a white square frame which I bought from my favorite store IKEA. The four series paintings is now under the custody of my Australia-based cousin Gary Lejarde and his wife Yonni.

Katrina Samaniego

When I first met my officemate Katrina, she was a chubby girl. A lot of people in the office told me she had an FHM-worthy figure before she got married. But because she was a workaholic whose only outlet was to eat and eat and eat, she gained some pounds.

But one day, she decided to get back into shape. After a few months of dieting, exercise and self-discipline, she's now skinnier than I am. She is no longer the chubby girl with a belly I can pinch. I'm proud of my dear friend Ena! (As most of her friends call her).

Up to now I still find myself smiling when I'm reminded of the day Ena became my friend. It was in 2006, during the last day of our office trip to HK, when I saw her in the lobby of the hotel and asked her if she waned to go to Ikea with me. She excitedly said yes. She was even proud of the fact that she's very familiar with the MTR so she'll be the one to guide me daw. Some funny things happened on our way there but that's just between me and her. I'm glad that up to now we are still good friends.

With Ena is her very charming husband Ariel.

I really got to know Ariel during their daughter's birthday. It was Alyssa's 2nd birthday when I went to Ena's house in Loyala Grand Villas to cook lunch food for their immediate family.

Trivia: Ariel used to have a Kodak developing outlet as his business. But due to the advent of digital technology, he sold the business. He is now an importer of unique photo albums for weddings. Different photographers order from Ariel's not-so-commercialized albums, and that's his edge compared to other photo album suppliers.

Since pictures are very much part of their lives, the couple didn't say NO when I brought out the camera. It was a success! I think both of them really enjoyed it.

This was the couple's pre-valentine's dinner. Ena reserved this last November for their anniversary but I was fully booked. December came and Ena tried to reserve for her birthday but I was again fully booked at that time. So when February came, I gave Ena the first Sunday slot.

Thanks Ena and Ariel! 'til next time :-)

Tonypet Gaba (The BEAT)

Last February 22, 2008, The Beat correspondent Tonypet Gaba, along with the crew of QTV11, visited my place. The program featured The Artist Chef in Tonypet's food segment. February was the ARTS month so they decided to feature chefs with talents in the arts. The other chefs featured were Chef Laudico who is also a songwriter and Chef Waya who is also a maker of bead accessories. The episode aired last February 25.

I served Tonypet my Chili con Karne with Black Beans (using Australian beef) and Sliced Baguette, Kani Salad, Mango Brulee, Thai Milk Tea, Bagoong Rice and Chicken Curry with Ginger & Tomatoes. The Chicken Ginger was the dish I cooked live in front of the camera and the host. I think Tonypet and his crew from QTV11 liked the food I prepared.

Did you know that Tonypet is not just a TV host but also an Acting Director in Advertising TV commercials? I haven't worked with him yet but I hope I get the chance one of these days.

With me here are the crew of THE BEAT which includes Tonypet the correspondent (right) and Jala the producer (left).

It's fun working with them because they are very down-to-earth.

The taping went well. We finished on time because the host and staff arrived on time. Thanks again to THE BEAT, Tonypet, Macoy, Jala and the rest of the QTV11 staff. Click on "The Artist Chef on QTV11" on the left side of the window under MY PALETTE to view the video.

Loriemin Apo

Young banker Loriemin Apo in her early 20's is engaged to be married with her boyfriend who is in his mid-30's. There's a big age gap but it didn't become a barrier for two people who are very much in love. They met more than a year ago in RCBC when Loriemin was still a trainee under the supervision of her fiancee. From then on, their relationship has gone a long way. I enjoyed talking with the couple and I found out that Loriemin's fiancee is the former officemate of my co-worker's husband. I encountered many instances like this before so I believe that in this world we are all connected.

My Italian set meal is the most popular set meal lately.

Good luck to both of you on your wedding next year!

Bar-Be School Sydney (AUS post 6)

Back to School 2007! This time I forgot about the easel, paint brush, t-square, ruling pen, french curves and all my art gadgets back in 1999. It was time to bring out the apron, gloves, ladle, knives, grilling pan, skewers, bowl and all the cooking utensils. Time to learn something new and sharpen my cooking expertise. Let me share with you a memorable experience at the Bar-Be School in Australia.


I never enrolled in any culinary school but I've been cooking for more than 15 years in my life. What made me decide to enroll in a cooking school? And opt for a foreign cooking school? My reasons were very simple. I had a month-long vacation in Australia and I thought it would be great to embrace not just the culture but also the Australian cuisine. And the way to go about it is to enroll in a cooking school. I almost set aside enrolling in Bar-be School because the tuition fee was very expensive. But then again, more than the experience and gaining of knowledge, I was sure I'd meet new people and perhaps gain some new friends.

The school's venue is in UNION Hotel, north of Sydney. It's very far from where I stayed, which is in Goulburn St., Liverpool situated south of Sydney. The venue changes from time to time because it's a barbecue class and it needs open air for the grilling part.

Let me introduce you to Chef Jason (right side) who is the Executive Chef in our school. With him is his tall assistant. I hope the guy will forgive me because I forgot his name already. :p

These were my classmates. Most of them are male Aussies and British. There were few females and among them was The Artist Chef--the only Asian in the class.

What also made me choose Bar-be school among other schools I searched on the net is the hands-on class. What does that mean? Well that means that students are interacting together. The teacher will teach what to do and the students will be the one to do it by themselves. Unlike other schools where the teacher will teach and cook at the same time. Students will just watch and they have their pens and papers to take down notes. I don't like schools like that so I opted for the Bar-be School.

Well those were my Aussie and Brit classmates. Mostly with big bellies. They wanted to serve something new on their dining table.

This photo was taken by my classmate. He saw me taking pictures around the class so he approached me and asked if I want my photo taken. I gladly say YES! Actually he even offered me a ride to the CBD. I refused because my very supportive boyfriend was waiting for my class to finish. :-)

This is the good thing about the cooking class...I ate what I cooked.

Since I was the only Asian in the class, I got all the attention from our teacher. He wondered why I enrolled in Bar-be school. I told him it's part of my vacation and I want to learn some Australian cooking and apply it to my little business called Artist Chef. My teacher said "So you're stealing ideas from us..." Then everyone in the class had a laugh.

Yumi Castrillo

The lady behind the yummy piece of cake, Yumi Castrillo along with her husband Carlo dined at The Artist Chef table. I met Yumi because I ordered cupcakes from her for my special Christmas dinner last December. She provided me 6 boxes of cupcakes for the 6 couples I had for that special month. Because she wanted to dine, she asked me not to pay the 6 boxes of cupcakes which cost P900. She asked me to deduct it instead from the cost of the intimate dinner. So we settled everything and Yumi came to my place with a bottle of wine which they consumed during the dinner. Her husband Carlo works as an IT at UNILAB and Yumi on the other hand is a lawyer with a huge passion for baking. Just like me; Aside from our day jobs, we both have an outlet for our talent and creativity.

I was wearing my apron from Australia because I cooked grilled pork chops and wine bernaise gravy.

Clam Linguine & Grilled Gindara with Marjoram

The recipes that landed in Yummy magazine's Weekend Cooking. Allow me to share all of you how simple and easy to prepare these dishes are. To break your usual pasta and fish preparation, try my Clam Linguine and Grilled Fish and surely the results will be very surprising.

For the Clam Linguine:
Boil the pasta linguine until al dente then drain and set aside. Next, boil the clams with water and salt then allow all the shells to open then set aside. Separate the broth with the shells. Heat pan with