Indian flavor are soon to come in and Modern Chinese is said to be going big. Sinigang and Adobo are already done and Kilawin is coming back, Paksiw is also something to experiment with. These are just some of the trends that I’ve learned from the recent Taste Setters workshop I attended held at Reston University in Taguig City. The information handed over could be very useful specially for food entrepreneurs, chefs, commissary owners and those who are within the circle. For me, I could probably experiment at home and impress my family and friends over the food I’ll be cooking.
The whole day activity was again spearheaded by SySu International Inc., the name behind some of the country’s well known food brands like San Remo Pasta, Clara Ole, Lee Kum Kee, McCormick, among others, and this new brand of culinary workshop, Taste Setters, has the intention to unite the growing foodie community.
Focused on “Asian Flavors”, SySu invited the country’s biggest names in the food and beverage community. Known Chef Peter Ayson also shared some of his secrets and recipe in making SySu products become a staple item in everyones kitchen. Will share 3 of his recipe in a short while, first lets get to know Chef Peter Ayson.
Chef Peter Ayson has 18 years of experience in the restaurant industry. He has been a corporate chef of Red Crab Group of Companies which include restaurants such as Clawdaddy, New Orleans, Café Creole, Johnny Kahuku, Naxional, Treddy’s Bigger Burger and Seafood Island. He is also the corporate chef and managing partner for Mothership Company which includes restaurants such as Hatch 22, Pink Panda, Crisp on the 28th. Chef Peter has also been involved in the opening of Sugar Factory Manila located at Shangri-la Fort Bonifacio and continue to be with them as an Executive Chef.
It was overwhelming to learn how a simple pinch of seasoning could make a big difference in your cooking. And the arrangement on which one to cook first, it is something that I’ve learned from this session. The event was information overload from the new ingredients to play with up to the 5c’s, which is what we can expect in the future.
Chef Peter Ayson prepared 3 different dishes that highlights the used of Black Bean Sauce, Char Siu Sauce, and X.O. Sauce.
Check out the Recipe Here:
After the demo, attendees where then again group into 6 teams for them to experiment and create new dishes from a set of given ingredients.
“Taste Setters,” is the work shop that intends to bring together some of the country’s biggest names in the food and beverage community, from home cooks, commissary owners and food entrepreneurs, to experienced chefs and business owners. By being part of Taste Setters, the attendees gain the opportunity to be in the forefront in the introduction of emerging food trends which, in turn, positively impacts the country’s thriving food industry.
The work shop series serves as a welcome development considering that the Philippines’ is slowly gaining recognition as an international food hub. In 2016 alone, the country was visited by a number of foreign chefs who all noted that the world is starting to take note of that distinct Filipino flavour. Forbes Magazine, in fact, has named Filipino food as one of the top 10 food trends last year. Through Taste Setters, local culinary enthusiasts and food entrepreneurs get a chance to be at the center as new food and flavour trends emerge.
