For Future Feast happening this Saturday, July 26 at The Mind Museum, I am honored to collaborate with these accomplished chefs. Meet them now:
1. Erik Capaque and Claudette Dy
“Let’s prevent the apocalypse by taking care of our environment so our food sources will not be endangered. Practice a sustainable lifestyle.”
Erik enjoys exploring ingredients, cooking techniques and procedures and makes his own creation inspired by them. He is known for putting his signature touches to the dishes that he creates, and for his modern approach in traditional dishes. He was exposed to food and cooking at a very young age. Raised under great influences of traditional Ilongo and Bulacan cooking, as a kid he cooked his recreations. During his elementary school days he was able to create several interesting dishes like gumamela (hibiscus) chips, Candied Calamansi Peel, Tomato Jam, Homemade Cured Ham and Bacon to name a few. He pursued his interest in cooking and took up Bachelor of Science in Hotel and Restaurant Management and trained under a Belgian chef at The Old Manila in The Peninsula Hotel. He headed the School of International Hospitality Management of one university in Antipolo, Rizal for 4 years. He is accredited trainer of Commercial Cooking and Baking of Technical Education and Skills Development Authority (TESDA). He finished his Masters in Business Administration and pursued his culinary education at Centre International Culinaire and Culinary Institute of Asia. He is now the Chef and the Manager of Eat. at V Hotel in Malate, Manila.
Claudette Dy
True passion is never extinguished. JV Claudette Dy had always been fond of creating food—cooking, baking, as well as being a resident food critic. After graduating with a degree in management from De La Salle University and having kids, she realized this so she pursued the knowledge at Enderun. Balancing raising kids, a day job, and a full course load at a prestigious culinary school was definitely a challenge which she surpassed and used well. She now channels this passion and love for food in her cafe at a boutique hotel in Malate, Manila.
Eat. At V Hotel Manila
(63 2) 328-5553
2. Ian Carandang
“Let’s prevent the apocalypse by doing what can be done NOW instead of regretting what we should have done in the future.”
Ian Carandang is the owner and head Chef of Sebastian’s ice Cream, the country’s premiere artisanal ice cream brand in Manila. Opening Sebastian’s in 2006, he pursues the dual ethos of excellence and creativity, believing them to not be mutually exclusive. This self-taught sorbetero is a pioneer in artisanal ice cream and constantly strives to elevate, innovate, and discover what can be done within the realm of ice cream and frozen desserts. Among the dishes he has been recognized for are the Champorado Kakanin Ice Cream with Candied Dilis, Green Mango Sorbet with warm sweetened Bagoong, and “Once In a Blue Moon”, his Blue Cheese Ice Cream with Palawan honey and walnuts.
sebastians.icecream[at]gmail[dot]com
3. Sau del Rosario
“Let’s prevent the apocalypse by giving love and respect to Mother Nature.”
Chef Rosauro del Rosario is a native of Pampanga, one of the Philippines’ culinary centers. He earned his bachelor’s degree in Hotel and Restaurant Administration from the University of the Philippines. He first worked in several hotels in Manila before moving to Nice, France where he worked with one star Michelin chef Christian Plumail of Restaurant l’univers. He then moved to Paris and worked with three star Michelin Chef Jacque Divellec of Le Divellec Restaurant. Shanghai later lured Sau, where he opened the Mediterranean-themed restaurant Luna. Afterwards, he moved to Singapore to be a chef at Raffles Hotels and Resorts.
Back in Manila, Sau has opened several restaurants: the popular Museum Café, Chelsea Market and Café, and Le Bistro Vert, a sustainable organic restaurant that helps local farmers, with his partners. Le Bistro Vert earned recognition from MBKS Awards as Best New Restaurant and recognized him as among the Best Chefs of the Year. Sau uses his classical yet chic style of cooking by incorporating local ingredients. He is the Executive Chef of F1 Hotel Manila, a consultant for Bluewater Maribago properties and Cauayan Resort in El Nido, and the founder and owner of Food Garage that produces artisanal breads.
sau.delrosario[at]f1hotelsandresorts[dot]com
4. Kyle Imao
“Let’s prevent the apocalypse by polluting the environment less. Let’s ride bikes and patronize local produce.”
“Let’s prevent the apocalypse by living a sustainable lifestyle and by just getting enough for our needs and not our greed.”
Kyle is a young cooking prodigy. At the tender age of 11, he was the Philippines’ first grand winner of Junior MasterChef Philippine Edition. Now, 14 years old, his climb to the culinary world just keeps on soaring. He owns and operates his own café inside The Mind Museum, at the Bonifacio Global City, aptly named Kyle’s Lab –a science themed café created by a kid for kids. He has also been a contributor for Junior Inquirer and other publications, sharing his recipes and creative cooking creations. He teaches cooking to kids at The Maya Kitchen and does cooking demos at various events, conventions and TV programs. Truly an inspiration and a shining example that age is not a limit to what one can strive for and achieve.
Kyle’s Lab (0916) 310 0704
5. Judy Lao
“Let’s prevent the apocalypse by taking care of our environment now.”
Judy Lao is a baker and the owner for Ju.D’s Fruitcakes since 1975. She is the maker of the world’s first fruitcake cookie and coffee fruitcake made with Blue Mountain coffee from Australia which she specially selected. She has been a vegetarian since 1998. She is a volunteer / commissioner of Tzu-Chi Foundation, teaches vegetarian cooking on Taiwan DaaiTV and at Tzu-Chi Foundation Manila. She wrote two vegetarian cookbooks, “Western Vegetarian Cooking” in 2002 and “Children’s Vegetarian Feast” in 2005.
Ju.D’s Products Philippines / Ju.Ds Fruitcakes
(02) 633 0260, 633-1188
6. Nancy Reyes Lumen
“Let’s prevent the apocalypse by committing to a new lifestyle of sustainability in food and beverage, for now and for the future of God’s children. God told us to take care of His Creation, so we should.. Amen.”
Nancy Reyes Lumen is the self-proclaimed ”Adobo Queen” because of her advocacy that Adobo will be the National Dish “because it is the favorite dish of every Filipino.” She wishes for world gastronomy to recognize this as a Filipino dish. She is the co-author of bestselling books: “The Adobo Book and World Gourmand Winner for the Philippines” and “Make Good Money with Malunggay”. She is a freelance multimedia cooking show host.
09189135834 / 09178819314
Catch their dishes at Future Feast this Saturday, and check back here at The Apocalypse Project for their dishes and recipes!
Thanks to our collaborator, Radio Republic, for the beautiful photos!
Catherine Sarah Young 