Miko Aspi­ras, Sweet Spot

F&B World - - CONTRIBUTORS -

“I’m amazed by the amount of at­ten­tion Filipinos and the rest of the world gave Filipino cui­sine. It’s no longer just in­di­vid­u­als like chefs, farmers, and restau­ra­teurs who are putting ef­fort in pro­mot­ing our lo­cal cui­sine; now even gro­ceries and gov­ern­ment agen­cies. I love the sight of a lo­cal farmer from Tag­bi­la­ran at­tend­ing a restau­rant open­ing of a Mani­l­abased chef. As a pas­try chef, I’m also very pleased that we started to give more im­por­tance to eat­ing desserts, though I think we are still far from how most coun­tries ap­pre­ci­ate con­fec­tion and the art and de­tail that are put into mak­ing it. I be­lieve that we are start­ing to treat desserts lux­ury and not

pasalubong.”

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.