Look­ing to in­spire

Yummy (Philippines) - - Contents -

I was sit­ting by my­self at one of my fa­vorite cof­fee spots, fig­ur­ing out what to write about for my page. For some rea­son, I was hav­ing a pretty hard time choos­ing a sub­ject for this par­tic­u­lar Filipino is­sue. I thought to my­self: How about the boom­ing lo­cal food in­dus­try? Or about how ube is mak­ing waves across the world, with chefs in Amer­ica whip­ping up ube dough­nuts and ube cheese­cake and ube ice cream sand­wiches? Or why not write about how much I love gata and its many ap­pli­ca­tions (laing, adobo, gis­ing-gis­ing, gin­u­mis)?

I had the bible—it’s what we call the mini mockup of the en­tire is­sue that’s about to go to press—with me, and I started to leaf through it. As I flipped the pages, I re­al­ized that all I re­ally need to do to pick a topic is to take a look at the sto­ries we’ve pro­duced—and in a heart­beat, I’m in­spired. I’m amazed at how my tal­ented lit­tle team comes to­gether each month to pour heart and soul into the sto­ries that in­spire you to get cre­ative in the kitchen. From con­cep­tu­al­iza­tion three (or more!) months be­fore the is­sue comes out, to col­lab­o­rat­ing with chefs and home cooks on the recipes, to book­ing pho­tog­ra­phers and stylists, to plan­ning every sin­gle de­tail (col­ors, props, other in­ci­den­tals) that goes into each setup, to pa­tiently lay­ing out the pages, to edit­ing and edit­ing and edit­ing again, un­til we fi­nally run our fin­gers through the glossy pages and get a whiff of the glo­ri­ous smell of paper.

This hap­pens every sin­gle month and, re­ally, we never run out of ideas. Even more so for our Filipino is­sues—we’ve pro­duced 13 edi­tions since 2007 to be ex­act, but we al­ways seem to know ex­actly what we want to show you guys. This year, it’s all about giv­ing the clas­sics a twist (page 48), com­fort­ing soups and stews (page 56), desserts like Brazo de Mercedes and Cathe­dral Win­dow that were all the rage in the ‘70s and ‘80s (page 62), and sat­is­fy­ing the Pi­noy-food crav­ings of our beloved over­seas Filipino work­ers (page 64).

Some­how, the in­spi­ra­tion is al­ways there. And I promise you that we’ll never get tired of bring­ing you the best of ev­ery­day Filipino cook­ing, be it the thir­teenth or the three hun­dredth is­sue.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.