Cebu Living - - Feature -

Restau­rants: Brioche, D’Chef de Cui­sine Cor­po­ra­tion

Best sell­ers: Cia­batta, Rye Bread, Cronuts Pro­file: It is wor­thy to note that there were two French­men, both of them chefs and restau­rant own­ers, who reg­u­larly bought Chef Frank Bor­romeo’s prod­ucts at a week­end mar­ket with­out know­ing who he was. When they fi­nally met Bor­romeo, their re­ac­tion was one and the same: “You’re not French?” they both ex­claimed in sur­prise.

In spite of his suc­cess, anec­dotes like this still make Bor­romeo, whose vast and im­pres­sive knowl­edge about bread and pas­try makes him a true master at what he does, beam with pride. Hav­ing learned from top­notch pas­try chefs and master bak­ers from all over the globe, he is a firm be­liever that all in­gre­di­ents he uses should be given enough time to fully de­velop their fla­vors. He makes his prod­ucts us­ing tra­di­tional tech­niques and philoso­phies, re­sult­ing in ar­ti­san breads and pas­tries with fla­vor pro­files that are au­then­ti­cally Euro­pean, but made by a man who is truly Ce­buano.


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