Skip to main content

SPOTLIGHT: Chef Edgar Grajo

I met Chef Edgar during Fishta's Event at the World Trade Center. It was my first time to attend a live cooking demo and at the same time I was also covering the event. He prepared three different dishes using Pampano Fish.






After the event, I was lucky to have a one-on-one chat with him. He's very friendly and my nervousness vanished. He made me feel at ease with his stories and of how he became a chef.

Chef Edgar who hails from Pangasinan is a retiree from the United States where he worked as an F&B Director at the Holiday Inn Hotel. He graduated from the California Polytechnic University where he too up H.R.M. During his stint at the hotel, he was inspired by the hotel chefs so he suddenly found himself taking up Culinary Arts at Contra Costa College in San Pablo, California. He worked as an Executive Chef at the Holiday Inn before deciding to spend his retirement years in the Philippines and eventually opened up a Culinary School in Taytay, Rizal.

The best advice that he can give to aspiring chefs are:

1. Pursue education. You don't have to stop just because you already finished culinary arts. It is a continuing process. You need to learn, learn and relearn some more.

2. Read cookbooks and watch cooking shows.

3. Broaden your horizon in cooking. Explore.

4. Do not allow yourself to be stagnant.


Aside from being a Chef and a Culinary Teacher, he also developed different variants of Dasher Salt. Salt being abundant in his native Pangasinan.

He gave me a bottle of Black Peppercorn and Rice Essence.



Fleur de Sel's Rice Essence. Chf Edgar mentioned that this salt-mix if Japanese-like since it has nori and sesame seeds and other ingredients. You can just add this salt-mix to rice for some flavor. I love this! Hubby and daughter also loves this. Thumbs up!



Black Peppercorn salt-mix. He said this is very flexible and easy to use. And he's right. I used this for my fish rubs. This can also be sprinkled in pastas or other dishes that needs extra flavor.


Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.

Ooma-zing Food!

Sharing one of our resto-favorite! We've been dining here for about three years now and as much as I'd like to keep this resto a secret, it's already out in the open about how good the food is at Ooma. Ooma is a Japanese-fusion restaurant so don't expect the usual Japanese dish preparations but be ready for not only a visual feast but a fusion of east and west. For starters, we had this delightful cheesy maki. I believe this is on a limited run on the menu so I really can't recall what it's called. Crunchy and cheesy really, my daughter love this so much.