Kwento Ni Toto: Chef

Showing posts with label Chef. Show all posts

2025/10/14

Chef Boy Logro Leads Launch of Easy Training Center for Culinary Professionals

Marco Polo Demo 10/14/2025 12:22:00 AM

EasyBrand officially opened its first Easy Training Center on October 3, 2025, with renowned chef Boy Logro leading its culinary programs. Despite the rainy weather, the launch pushed through as planned, symbolizing the brand’s commitment to growth and resilience in the culinary industry. The new facility aims to serve as a hub for chefs, food entrepreneurs, and beverage professionals to hone their craft and expand their business ventures.

The Easy Training Center marks a new milestone for the country’s culinary and food service community, providing a hands-on learning environment designed for both aspiring and seasoned professionals. Guided by industry experts, the programs focus on practical skills and market-ready knowledge. The grand opening was headlined by EasyPro® ambassador Chef Boy Logro, one of the country’s most celebrated culinary figures, along with the Faces of Easy Brand and other respected mentors—all gathered to welcome a new era of culinary excellence, rain or shine.

The center promises to go beyond typical classroom-style instruction by combining hands-on training, real-world applications, and business-focused insights. With the support of EasyBrand PH and its team of ambassadors, the center aims to redefine food preparation and beverage training, making it accessible, efficient, and profitable for those who want to thrive in the industry.

Chef Boy Logro at the Helm

Chef Boy Logro, widely known for his dynamic energy and world-class experience, will lead the grand opening activities. His sessions will showcase the unique advantage of learning both the traditional way and the Easy way of preparing food and beverages. According to him, the goal is not just to train chefs but to create entrepreneurs who can build sustainable businesses.

“This training center is more than just a place to cook—it’s where we turn passion into livelihood,” said Chef Logro. “We want to train people with skills that are relevant today, from efficient kitchen operations to creative menu development, so they can compete in the growing food service market.”

Programs Tailored for Industry Needs

The Easy Training Center offers specialized programs designed to fit different needs and schedules:

EasyPro® (3-day module): Day 1 focuses on culinary operations, Day 2 explores the difference between traditional methods and the Easy way, and Day 3 concludes with an exam and evaluation.
Easy® Beverage (1-day program): Hands-on training in coffee, milk tea, mocktails, and cocktails, aligning with current café and beverage trends.
Easy® Signature (2-day program): Advanced culinary techniques and creative recipes for professional-level food preparation.

Long-Term Support for Aspiring Entrepreneurs

Beyond the grand opening, Easy Training Center is committed to providing continuous mentorship and innovation. By integrating EasyBrand products into training, participants gain firsthand experience in maximizing ingredients for both creativity and efficiency.

With plans to expand in the near future, Easy Training Center envisions becoming a nationwide hub for culinary and beverage education, empowering more Filipinos to start their own food businesses and succeed in the competitive food service market.

The grand opening marks the beginning of a long-term commitment to building a new generation of chefs, café owners, and entrepreneurs who are not only skilled in the kitchen but also ready for the business world.

2025/09/14

updates

Top 3 Highlights to Experience at HIMBON: The 39th Negros Trade Fair 2025

Marco Polo Demo 9/14/2025 07:30:00 AM

Culinary Spotlight on Negrense Chefs – Two young chefs from Negros dazzled the audience and took center stage at the media launch of Himbon: The 39th Negros Trade Fair last August 26, 2025. Their inventive and flavorful menu offered a glimpse of what Negrense cuisine can be—creative, world-class, and deeply rooted in pride of place.

Chef Cara Davis (Halong, Makati) – trained in Michelin-starred kitchens from New York to San Sebastián, she now fuses bold Asian flavors with her Mexican culinary background.

Think uni toast with foie gras and crab aligue pave — just some of the inventive dishes she crafted, alongside many other culinary creations.

Chef Luis Locsin (private dining star) – CIA-trained, with global stints from Jean Georges NYC to Bali, he now curates private dining. His charcuterie spread at the launch featured Negros blue cheese, Don Papa rum pâté. Proudly Negrense, globally trained.

Pâté en croute, and Casa del Formaggio Stracciatella, olive oil, and confit tomatoes

This year, the Negros Trade Fair makes its historic debut at SM Aura—and it’s bringing with it the flavors, fashion, and flair of Negrense heritage. Here are the main reasons of must-experiences for foodies, fashionistas, and lifestyle lovers you don’t want to miss:

#1 Heritage Weaves, Modern Fashion & Accessories

Handwoven Hablon, hand-smocked dresses, and chic tropical fibers reimagined for today’s wardrobe. Paired with striking local jewelry and artisanal accessories, these pieces prove heritage and modernity can walk the runway together.

#2 Handcrafted Home Finds

From pandan to bamboo to buri—Negrense artisans transform natural fibers into elegant accents for your home. Discover design-forward décor and furnishings that bring timeless Negros craftsmanship into modern living spaces.

#3 Artisan Sweet & Savory & Pasalubong

Stock up on flavors that define Negros: – From Mumshies’ delicacies to Virgie’s home-made mango tarts and pastries, plus savory favorites like the Ereneta-Manaloto’s bottled Chorizo de Bacolod and a lot more— Sweet or savory, these iconic bites are made for gifting—or for keeping all to yourself.

Experience More at HIMBON

Beyond shopping, HIMBON is a celebration of Negrense culture. Sip on Don Papa rum and locally crafted wines as live acoustic music fills the air, bringing the warmth of Negros hospitality right to the city. Let the fair inspire your next adventure with showcases of pristine beaches, heritage haciendas, and food tours—each one an invitation to experience Negros firsthand. And of course, every artisan booth and styled corner is a story waiting for your feed, so don’t forget to capture your #HimbonMoments along the way.

At its core, HIMBON means “to gather.” And this fair is exactly that—a gathering of food, fashion, and heritage that celebrates both tradition and modern creativity.

● Save the Date: Sept 23–28 | SMX Convention Center, SM Aura
● Taste. Shop. Celebrate. Experience Negros like never before.

About SM Supermalls MSMEs

Celebrating 40 Super Years of Evolving With You, SM Supermalls—one of Southeast Asia’s largest mall developers and operators with 88 malls nationwide—marks a new era of connecting communities and redefining the malling experience through sustainability, innovation, and inclusivity. MSMEs are everywhere in SM Supermalls. From pop-ups to trade fairs, they transform our malls into launchpads of innovation, creativity, and entrepreneurship—fueling energy, ideas, and everyday experiences. Be part of this success story—visit msme.smsupermalls.com or email customercare@smsupermalls.com to grow your business with SM today!

2015/04/07

Restaurant

Meet Chef Danny

Toto 4/07/2015 10:04:00 PM

Who’s Chef Danny? Well he’s someone that Kwento Ni Toto met a year ago and introduced some of the delicacy of the north. As what we’ve perceived about him, he’s a Chef who introduces and advocates local dishes. He fuses different ingredients and flavors to create a more enjoying meal for everyone. To know more about here’s some information about him. Meet Chef Danny!

My name is Danny de la Cuesta. I am a cross channel designer; I design services across several conduits of fine art- each supporting one another to achieve a change in anything my design come into contact with. I work to cause a complete change in the way I encounter a plan in the greater good a goal.

2012/11/20

Knorr

Chef Marvin Agustin and Knorr Continues the Bond

Toto 11/20/2012 04:48:00 PM

If Chef Marvin Agustin is a dish I would say his mother really knows the ingredients very well. A right amount of time, a chunkful of love, a sprinkle of teachings and a pack of Knorr for an exquisite bonding moment. Stir with understanding, perseverance, and talent plus a glassful amount of happiness will make a Chef Marvin Agustin.

2011/12/02

Travel

BonPen Festival Experience: Kulinarya

Toto 12/02/2011 09:00:00 PM

One of the highlights of the BonPen Festival was their culinary activity which was dubbed as Kulinarya BonPen, featuring the meat of the Guinea Fowl (Bengala) and the Goat's meat. The aim of this culinary event is to showcase other alternative meats for cooking and they have chosen the Bengala and Goat meat which are now commonly raised in the district of the Bondoc Peninsula. The local government wanted the Bondoc Peninsula to be known also for these meat products and different dishes out of it.

Different culinary schools and agencies participated in this competition. Of course, they have divided the competition into two categories, one is for the amateurs and the other one is for the professionals. For both the amateur and the professional they have three members in each team and they have a specific span of time to finish their chosen dishes. Of course, prizes await for the winners and the prestige to be known as the first champion of the Kulinarya BonPen. I'm not really sure if the BonPen Festival organizers will sure the winning recipe as the official dish of the BonPen Festival.

Of course, an event would not be complete without a celebrity chef and for this event, they have invited Chef Tristan who we commonly see in commercials endorsing food products. His quite more appealing in person. Chef Tristan made a simple cooking demonstration of the goat meat which made most of the ladies go loco.

Since we, bloggers, are invited they choose five among us to be their judges for the Kulinarya BonPen. Unfortunately I was not chosen but fortunately because some of the remaining bloggers get a chance to roam around first and get a chance to know some part of the history of the place but of course, we did enjoy first the cooking event. I did get some great shots of foods as well. Seeing those dishes makes me crave to taste more of it. This makes my tummy really full. They are all mouthwatering! Most of us got our picks and bet of who will win and luckily my bet wins and bagged the first prize. The dish got a distinct taste and an exquisite plating. I'm not much of a cook but I can say what my tongue can taste and my eyes can see. It's like a dish made in some of the great cooking shows.

The winning dish

It's a great experience and hopefully next year I would be invited again and perhaps by that time I get a chance to judge them.

2011/10/19

SM Master Chef

My 2nd SM Master Chef Event

Toto 10/19/2011 11:51:00 AM

Gladly I was invited again to witness another food magic of the SM Master Chefs. It was in the same place in SM Clark, same event, same time, but this time it’s a different chef. Yes, it is a different chef and different brand that will showcase their cuisine and menu.

For this leg of event the brand that was presented was the San Miguel Food products and the Chef that demonstrated the dish was none other than Chef Jonathan Chua who’s a graduate of Hotel Restaurant and Institutional Management in De La Salle College of St. Benilde. He also has an Associate Degree for Culinary Arts and Baking and Pastry in California Culinary Academy, USA. So basically Chef Chua is a top-notch chef. At present he is the Product Applications Specialist in San Miguel Purefoods Culinary Center.

Chef Chua has prepared four dishes for us, the Chicken and Mushroom Baked Rice, Star Ranchero Rice, Cheesy Hotdog and Fries Sandwich Overload, and Peaches and Cream Caramel Trifle. All of these were easily made and prepared, some of which doesn’t require much cooking but all of them are quite interesting to eat and it I could say that it is intended for the kids. Kids will surely enjoy these menus.

Photo courtesy of Lesley Pangilinan

Foods are really great and on these menus, Chef Chua showed that leftover’s are still edible we just need a little bit of magic and innovations.

2011/09/09

Sous Chef

SM Master Chef's Cooking Demo with Chef Sia

Toto 9/09/2011 02:32:00 PM

I’m so delighted that I was able to attend one of the cooking demo of the SM Hypermarket Master Chef Marathon at SM Clark, Pampanga. Good thing that it’s just near. Aside from us bloggers who were invited to cover the event, HRM students from different colleges in Angeles City were also invited to watch and learn in the said event. Everyone was very eager to know and taste the recipe that is going to be cooked by one of the Chef.

The guest chef during that time was Chief John Paulo Sia, one of the known chefs in the metro. Chef Sia has worked for C2 Classic Cuisine, the Linden Suites and he has also set up his own catering business and is now the corporate sous chef for Unilever Foodsolutions. He has also been into a cooking show in one of the local TV Network.

When Chef Sia started his demo, most of us were so eager to see and know what he will be cooking for that day. He even asked anyone who would like to be part of the cooking demo as his assistant, more likely of a sous chef for a certain dish. One fortunate and brave guy took the apron and stand beside Chef Sia.

Chef Sia created two menu for the day but he has noticed that there so many students and spectators he decided to add one more to the list. The cuisines are Menudo Tapa's Version, Beef Adobo, and Beef and Mushroom in Oyster Sauce (I forgot what Chef Sia named this one). All of the ingredients came from SM Hypermarket so it would be much easier to look for the ingredients and of course to cook it as well. One of the main ingredients is the products of Knorr.

Some of the students were able to taste Chef Sia’s cuisines and as I see it they were all nodding their heads, perhaps they were agreeing with the great taste of the menu. Of course they are not the only ones who tasted the food but me and the rest of bloggers as well. The good part is that the three dishes were laid to us. Great! My favorite was the Beef and Mushroom in Oyster Sauce. The taste is very much enticing.

It was really great tasting those foods, wish to get a taste of the other chefs as well.

By the way this cooking event is part of the 10th Anniversary of SM Hypermarket.

2025/10/14