"A lot of times people would ask me for advice about what to prepare for their Christmas meals," says Chef Jessie. "So I really think of everything special. It doesn't have to be the most expensive, but it has to be something that you really want to eat."
Inspired by Filipino flavors, Chef Jessie use local ingredients from appetizers to dessert. "I really thought of doing something Filipino," she says. "This is because we have to showcase that Filipino food can be elegant, too."
Festive table set-up by Rustan's
For the Culinary Elite Series, she prepared: Smoked Milkfish & Bihod Pie with Croutons and Mesclun of Local Greens with Marigold and Crispy Coconut Flakes in Coco-Balsamic Vinaigrette; Cochinillo Stuffed with Atchara Rice, Kinulob na Chicken, and Tiger Prawns with Laing; and for dessert, Dark Chocolate Fudge Orange Cupcake made from Cacao de Bola.
There are now so many establishments that offer dishes for the Christmas feast but there are still a lot of people who appreciate the labor of love from a homecooked meal. "That's why we need to encourage these home cooks," explains Chef Jessie. "The dishes I want them to learn are familiar Filipino flavors with a special twist that anyone can cook and everyone will enjoy."
Food has always been an integral part of a Filipino holiday celebration. "For us Filipinos, the dining table is our gathering place, and the food and its thoughtful preparation reflects our love for those whom we serve these to," added Chef Jessie.
Chef Jessie Sincioco with her Aunt (the one who inspired her to cook), and her niece, Noreen, who is now her Pastry Chef.
The Maya Kitchen Culinary Elite Series features classes of top chefs like Chef Jessie who share their original recipes, cooking techniques, and personal insights and stories.
To know more about the Culinary Elite Series and other course offerings at The Maya Kitchen, log on to: www.themayakitchen.com or call 892-1185.
Will be posting Chef Jessie's recipes. Stay tuned.
Recipes:
Tiger Prawns with Laing
the kitchen goddess