Heyya fans (how I wish to have one…lol) wassup??? Been thinking lately of putting up another blog. Seems my first blog “Seems Life is Goin Bananas” is still not enough, ayt? Well, for one- I do not intend to make a new blog if I cannot even maintain the first one. The reason why I’ve signed up for a new one is to share to everyone my other passion…that is Cooking!
I came from a family of good cooks. My mom surely is the best cook in the world, coming from Pampanga province which is considered as the Culinary Capital of the Philippines. My dad learned how to cook because of my mom. All of my siblings know their ways in the kitchen as well. My Grandma(+) who I really missed a lot has shared her secret recipes to all her children (my mom included). Well maybe you think because of this family tradition, we are on the healthy side (read: Overweight) because we always cook and love to eat..Fortunately everyone is still not a candidate for liposuction as far as I know and can remember..Well, enough for my family and our lineage.
Going back to the reason for the creation of my Food blog which I now call “Kiko’s Kitchen”, I would like others to be inspired (and salivate, I tell you!) with great cooking which I will try to do as often as I can and post here my masterpiece. I will also try to cook healthy foods as much as I can though it is quite hard cos Filipinos are known to be meat lovers so expect a lot of meat and fried stuff in here…
I’ve shared in my main blog earlier that my dream is to become a chef..well, it still is a dream up to now though I may not be able to enroll in a prestigious culinary school like Le Cordon Bleu or CCA because the cost of the Programme is worth a fortune (about PHP 1.9M for a 3 month culinary course in Le Cordon Bleu Sydney Campus as I checked the website while writing this post). Of course the learning and techniques you can get is priceless but for “normal” working professional like me, I may have to learn the ropes by myself…for now.
I love watching Iron Chef, Hell’s Kitchen (even though I resent Chef Gordon’s constant and endless bickering) because I get inspired seeing chefs busying themselves and showcasing creativity and skills to come up with not only tasty but visually appetizing dishes.
When I had my hotel internship back in college, I was unfortunate not to spend longer time in the kitchen as I was assigned mostly in offices or front of the house departments and not in the cold kitchen, pastry or the hotel’s main kitchen which is really where the action is. When there was an opportunity for me to be assigned in the kitchen, how I liked the way I looked wearing the chef’s uniform and the ubiquitous white toque even if I was tasked by the Chef to peel onions for hours or squeeze lemon to be used as marinade.. 😦 Talk about the closest to being a chef at that time.. 😛
Anyway, as I get exposed to more dishes (local or international foods) because of my work, my interest in food grew stronger.
In my next posts, I will share some of the recipes (Filipino and International alike) which I personally cooked. Please pardon me if the pictures may not be as professional looking as those in menu cards or hotel brochures since I am just using my personal digital camera..I hope I can buy a DSLR camera soon..until then, I will just try my best to compensate on the taste category. Since it is unfortunate that you will not be able to taste my cooking, I will be as honest as possible in criticizing my dish if the taste is really awful and to try again when the next opportunity comes.
In addition, you may notice that I may encourage in my blog the use of instant mix or sauces. Please do not think I am promoting these ingredients as opposed to natural way of preparing mixes and sauces however, this blog is created with the working class in mind. Since the author has a day job and mostly try to squeeze in some cooking, time is very essential so the instant mix and sauces available in most groceries helped create wonderful recipes at a shorter preparation time and not to mention natural ingredients may not always be available like for my case that I am working overseas. However, if you have the luxury of time plus the ingredients are available in the market, you can always opt for the natural and traditional way of preparing these foods which is the way our foods should be prepared.
So that’s all for now. Please always look for what’s cooking here in my blog before it burns out.
Bon Apetit!
Kiko's Kitchen 