I think we were just in time for lunch. The staff and some of the chefs who participated in the F&B World Recipe Book were in the Cilantro kitchen today for a tiny sneak preview of the book. It was a nice surprise to see my classmate at Ms. Denise’s class, Pixie Sevilla-Santos, who was proudly wearing a pink chef’s jacket. My I haven’t seen her for a while but we were able to talk a bit. It was also nice to meet all the wonderful chefs (most of them, my brother knew already) who also participated in the book. It was also nice to see our former student, now a Unilever chef, Datu Pendatun, who was a few batches ahead of me in CACS.
Lunch was prepared by the Unilever chefs, who showcased some of their shared recipes in the book. They also launched a new food-lovers community by Unilever, the Culinarians, which is an interesting community dedicated to I guess anything about food. The staffers were there too, looking nice and fresh for the party. They all looked a lot less harassed this time since our shoot (i think at that time they were shooting for 13 hours a day for a string of several days). Miles, Ms. Annaliza, Tita Omay and even “why” (who could also be called “white” or Ger or Christian was talking the photos this time).
I was seated with a mix of chefs I knew and didn’t know, of course, Chef Hannah Herrera, who couldn’t help but say “Gia, ang tanda na natin” (because she used to see me most likely pig out in cafe since high school, she is now also a teacher at CACS), Booj Supe, who was my bro’s student in CACS, and chef Ziggy and the prettyful chef Aileen who told me all about the wonderful things she did in Palawan for 12k (wow!). In a way I felt so so new to this since my world has evolved around the chefs hanging out in Cafe Ysabel…I realized I should get out more, and it should be with the people from the industry hehe.
Mr. Eugene Raymundo, (who will be gracing us with his presence on Saturday on my second to the last Food Styling Course day —I’m so excited!) was there too. He had a really nice chef’s uniform, with those big lead colored buttons, which stood out from all the other chef’s uniforms.
The staff will be hard at work from now until they launch the book, which will hopefully be out on August… I’m pretty excited! 😀
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