Chefs Never Stop Learning

By MICHAEL PITUC | Photography by MICHAEL ANTHONY SAGARAN

John Christian Resurreccion and Rhomanii Bergantinos were both looking for the best Culinary School that would train them well, and they both found it in Lyceum of the Philippines University Culinary Institute. “Yung tita ko kasi professor kakila niya yung director namin ngayon si chef Dan Basilio,” explains Rhomanii. “Dito ka na lang. Maganda yung curriculum nila dito. Maganda yung laboratory.  Halos araw-araw hands-on kayo, tapos mababa pa yung ratio ng teacher to student 1:13, so mas focus.” John Christian echoes this sentiment, “Dito lahat ng room may gamit, parang advanced sila.” John Christian says that he’s always been interested in cooking. “Hindi ko alam kung ilang taon ako nun! Basta mahilig lang akong magluto nun nang simula akong manood ng mga nag luluto sa TV. Sa aming mag kakapatid kasi mahilig talaga kaming mag luto, pero ako lang talaga yung nag culinary.” Rhomanii cites their director, Chef Dan Basilio, as someone he looks up to not just in cooking but how he manages the program and the discipline he instills in students.  John Christian credits his mentor, Chef Julie Ann “Jam” Mendoza and says Gordon Ramsay is an inspiration as he tries to learn from him over YouTube, Asian Cuisine is where Rhomanii feels his expertise lies. “Kasi doon naman ako mahilig,” he explains. “Gusto ko talagang lutuin yung mga Singaporean or Malaysian like Char Kway Teow, Hainanese Chicken.” John Christian likes Asian as well although he also likes Italy’s version of the lechon, The Porchetta, as well as a Roast Pork Belly. “Isa yun sa mga pinaka favorite ko.” Both agree though that the foundation of the program is based on French techniques, so it’s inevitable that they will also be an expert in hat. It is expected of chefs these days to be well-versed in all types of cooking anyway. “Short-term goal ko ngayon, kumuha ng pinaka-maraming experience sa restaurant, hotel,” says Rhomanii. “ Aral-aral lang. Maybe mag tayo ng sariling restaurant in the future, pwede ring catering services,”  he says keeping his options open.  John Christian Resurreccion says he wants to work in a professional kitchen for 3-5 years before setting up his own place, “Plano naming noon ng ate ko mag tayo kami ng sarili naming restaurant. Kasi si ate na ang kasangga ko doon. Gusto rin niyang mag culinary pero hindi na niya na pursue. Accountancy graduate naman siya so pwede kaming mag tulong sa restaurant.”  As an aspiring chef, what do they want to contribute to Filipino cuisine? “Kailangan mas modern, mabago yung tingin ng iba sa pagluluto,” says John Christian. “Sa kare-kare, pwedeng i-try na gumamit ng ingredients from other countries.” What are their bywords when it comes to their culinary career? Rhomanii Bergantinos says “Never stop learning,” which is something he got from a friend of his and something he has taken to heart. “Iniisip ko lang yung pangarap ko na maging magaling na chef,” says John Christian.  “Pinipilit kong abutin yun.”

BABY BACK RIBS

Category: Main Course
Cooking Method: Braising
Baking Yield: 2 serving

• 1kg baby back ribs or spare ribs
• salt, to taste
• ground black pepper, to taste
• 3 tbsp vegetable oil
• 1 pc onion
• 1 pc carrots
• 1 clove garlic
• 1 tbsp tomato paste
• 1 tbsp flour
• 1/4 cup red wine, (optional)
• 1/2 cup Mother’s Best Banana Catsup
• 1 cup Mother’s Best Sarsa ng Lechon
• Stock, chicken or pork enough to cover the bones
• 2 pcs bay leaf
• salt, to taste
• ground black pepper, to taste

1. In a pan with oil over high heat, brown the meat on all sides and then set aside.
2. Using the same pan, add the onion, carrots and garlic, saute until lightly brown.
3. Add tomato paste, saute for 2 minutes. Add oil as needed.
4. Add flour, stir.
5. Deglaze with red wine.
6. Add banana ketchup, sarsa ng lechon, and stir.
7. Add stock just enough to cover the meat.
8. Bring to a boil, simmer until tender.
9. Remove the meat, and set aside.
10. Strain the sauce in another pan.
11. Return the meat into the sauce.
12. Continue simmering until the liquid becomes thickened.

VARIATION

• Place the meat in the roasting pan or tray.
• Pour the thickened sauce, on top
• Put the meat in the oven at 350˚F and roast it for 5-10mins.

ASIAN PASTA

Pasta dish       
Cooking Method: Sautéing
Yield:1 serving

• 6 pcs shrimp, peeled, deveined
• salt, to taste
• pepper white, ground and to taste
• 1/4 pc lime, juice, zest
• 2 tbsp oil
• seasoned shrimp
• 10g garlic, minced
• 2 tbsp Mother’s Best Sweet Chili Sauce
• 2 tbsp Mother’s Best Sweet n Sour Sauce
• 1/4 cup shrimp’s head, pounded, diluted with stock or water
• 80g pasta (any kind)
• salt, to taste
• ground white pepper, to taste
• 1 tbsp calamansi (as needed/optional)
• coriander leaves, chopped
• 1 tbsp sesame oil

1. In a pan over medium heat, saute the shrimp.
2. Add seasoned shrimp, saute.
3. Add garlic, saute.
4. Remove the shrimp, set aside.
5. Using the same pan, add the chili and sweet and sour sauce.
6. Add the shrimps’s head extract.
7. Add pasta, toss.
8. Season with salt, pepper, calamansi juice.
9. Add coriander leaves.
10. Before serving add sesame oil, toss.

AMPALAYA RELISH

Category: Side dish/Vegetables  
Yield: 2 servings

AMPALAYA RELISH

• 1 pc ampalaya, thinly sliced, sprinkle with salt
• 1 pc cucumber, thinly sliced
• 1 pc radish, round thinly sliced
• 1 pc tomato, julienned
• 1 pc onion, red, julienned

VINAIGRETTE

• 1 tbsp ginger, minced
• Mother’s Best Patismansi, to taste
• 2 tbsp Mother’s Best Vinegar
• ground black pepper, to taste
• sugar, to taste
• 1 pc native chili, red, seeded, chopped
• 2 tbsp vegetable oil

TO MAKE THE VINAIGRETTE

In a bowl, add all the ingredients and mix well. Adjust the seasoning.

TO DO THE VEGETABLES

1. In a bowl sprinkle some salt in the sliced Ampalaya and set aside for a few minutes. In a bowl sprinkle some salt in the sliced Ampalaya and set aside for a few minutes. And then squeezed the Ampalaya to remove the liquid or the juice.
2. Wash with water, squeezed and set aside.
3. In a bowl sprinkle some salt in the sliced radish and set aside for a few minutes.
4. And then squeezed the radish to remove the liquid or the juice.
5. Wash with water, squeezed and set aside

TO DO THE RELISH

1. In a bowl, combine the squeezed Ampalaya, radish, cucumber, tomato, onion and chili.
2. Add the vinaigrette, toss.

PUMPKIN-POTATO MOUSSELINE

Category: Starch 
Cooking Method: Boiling/Baking
Yield: 2 serving

• 100g pumpkin, baking
• 1pc potato, boiled • water
• salt, to taste
• 50ml cream
• 20g butter
• white pepper ground, to taste

1. In a pot, submerge the potato in water, add salt. Boil it until tender.
2. Wrap the peeled pumpkin in a foil, and cook it in the oven for 20 minutes or until tender.
3. Heat up the cream in a double boiler.

TO MAKE THE MOUSSELINE

1. Mash the sweet potato and pumpkin in a bowl, and pass it through a sieve to produce a very smooth texture. Cover with plastic wrap or foil.
2. Heat the cream in a bowl over a double boiler (medium heat).
3. Add the mashed potato and pumpkin into the cream, mix until blended.
4. Stir in the butter.
5. Season with salt and white pepper.

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