Rizal's 151st Birthday

Rizal’s cravings for sumptuous food tell that he’s human after all

By Ma. Teresa Yosores

Dr. Jose Rizal

(Photo courtesy of
the Order of the
Knights of Rizal)

MANILA, June 17 (PNA) -- Dr. Jose Rizal’s serious side have always been at the fore. The national hero’s writings helped in the Philippines’ liberation in 1898 from Spain’s imperialism, tyranny and cultural suppression. We know of him as the author of the all-time popular novels El Filibusterismo and Noli Me Tangere. He wrote letters to his family which were collected, preserved and published by the National Historical Commission of the Philippines (NHCP) under the titles “One Hundred Letters of José Rizal to his Parents, Brothers, Sisters, Relatives” in 1959 and “Reminiscences and Travels of José Rizal” in 1977.

But since it's Rizal’s 151st birthday on June 19, featuring his favorite dishes could be more delightfully appropriate for a celebration.

Knowing these dishes would make us understand how he was like as an ordinary person. His writings were very much instrumental as they reveal those dishes that he craved for.

Thus, the “Kulinarya Kalayaan” food festival, which has been running from June 10 until June 20, has the theme called “Rizalian” menu. The management of participating hotels and restaurants read books and researched, particularly about Rizal’s favorite dishes and came up with their own versions, highlighted with a twist.

Examples of the food that Rizal craved for were Laguna cheese, mangoes, anchovies, tinola and monggo soup which Rizal repeatedly requested in his letters to his family while he was in exile in Dapitan, Zamboanga del Norte from 1892 to 1896.

Mongo Soup with Tinapa

Chef Rudy dela Passion of Century Park Hotel said that he and his culinary team prepared “a diverse gastronomic journey” for their guests. He presented to the media his unique version of five dishes such as the Monggo soup with “tinapa” (smoked fish) meat.

Aside from Rizal’s favorites and other local dishes, they are also offering Mussels Mariniere from France (mussels sautéed in white wine, onion, celery, leek, and butter); Cocido from Spain (boiled chicken, beef, bacon, sausage and vegetables); and Hong Kong (crispy) Fried Noodles.  Apparently, these dishes originated from the countries where Rizal had traveled.

Mussels Mariniere

Cocido

Hong Kong Fried Noodles

Dela Passion said there are still other dishes he included to connect with Rizal’s works abroad. Among them are Lengua Estofado from Spain (where Rizal practised his medical career and wrote his first essay), Fish Cordon Bleu from France (where Rizal served as an ophthalmologist and honed his skills in music), Sunday Roast from England (where Rizal co-founded the Asociacion Hispano Filipino), Sauerbraten from Germany (where Rizal came up with his Noli Me Tangere novel), Chinese Dimsum from Hongkong (where Rizal began to be recognized as an excellent eye surgeon), and Belgian Meatballs from Belgium (where Rizal finished his second novel, El Filibusterismo).

Philippe Bartholomi, the hotel’s General Manager, said that they have allotted a great deal to prepare for the food festival. “We brainstormed quite a long time to try to do something different. So we thought that going around the world with Jose Rizal was really a good way of having something special on the menu,” he said.

According to Eric Beza, the hotel’s Public Relation Assistant, they learned that the other participating hotels and restaurants presented dishes from the country’s regions. “I think we’re the only hotel featuring dishes from the different places, those from the travels of Dr. Jose Rizal,” he said, adding that the hotel usually prepare theme buffets – Chinese on Mondays, Filipino on Tuesdays, International on Wednesdays, Asian on Thursdays, Seafood on Fridays, Mediterranean on Saturdays and Filipino Family Fiestas on Sundays.

Meanwhile, Sous Chef John Philip Gomez of Hyatt Hotel and Casino Manila, beamed that it brings him so much honor to be doing the Rizalian presentation of his dishes. He wanted to come up with a menu combination showcasing what Rizal liked in real-life and as his fictional character. Gomez also included other dishes which are “hyped” like his "escabeche," cooked in his own standard.

“I found out that this guy (Rizal) is amazing. He was what a food blogger should be – he wrote well, spoke well and ate well. This is a guy with the Filipinos in his mind. He is an icon for me. So when I had to this (Rizalian menu), I said ‘I had to do this right’,” Gomez said.

The “Kulinarya Kalayaan” food festival is a joint undertaking of the Department of Tourism (DOT), the 114th Independence Day celebration Inter-agency Committee and the Hotel and Restaurant Association of the Philippines (HRAP).

As the DOT’s function is to promote tourism in the country, not only will it feature beautiful places where tourists can rest and satisfy their hungry tummies, they can also learn some historical facts while feasting on dishes being showcased by the participating hotels and restaurants.

DOT has received the support of 10 hotels and seven restaurants in the country’s key cities. These are Bayview Park Hotel, Century Park Hotel, The Bellevue Hotels and Resorts, Makati Shangrila Hotel, Hyatt Hotel and Casino Manila, Waterfront Insular Hotel Davao, Golden Orchid Hotel (Zamboanga City), AIM Conference Center Manila, Waterfront Manila Pavilion Hotel and Casino, and The Heritage Hotel Manila;

Illustrado Restaurant, Harbor View Restaurant, Cravings Group of Companies (Casa Roces), Serye Café Restaurant, LJC Restaurants (Café Adriatico), Bacolod Chicken Inasal and Tamayo’s Catering and Restaurant. (PNA)

RMA/MTY/rsm

Food Trip

DOT, HRAP cook up “Kulinarya Kalayaan” for Independence Day celebration

By Ma. Teresa Yosores

(Photo Courtesy of the Department of Tourism)

The Department of Tourism (DOT) has collaborated with the 114^th Independence Day celebration Inter-agency Committee and the Hotel and Restaurant Association of the Philippines (HRAP) to prep up a food festival in observance of the June 12 historical event. 

This is in line with the commitment of the various government agencies and private companies to drum up the significance of the celebration that commemorates the declaration of the Philippines’ independence from Spain in 1898.

Consequently, this historical event gave birth to the Constitutional Convention or Malolos Convention, thus, establishing the First Philippine Republic – the foundation of the Philippine government.

As the DOT’s function is to promote tourism in the country, not only will it feature beautiful places where tourists can rest and satisfy their hungry tummies, the tourists can also learn some historical facts while feasting on dishes being showcased by the participating hotels and restaurants.

Adobo with Fried Rice and Achara 

(Courtesy of Café Adriatico)

Monggo Soup with Chicharon and Crispy Fish

(Courtesy of C2 Classic Cuisine)

 Tahong 
(Courtesy of Century Park Hotel)

 Turon and Vanilla Ice Cream Dip
(Courtesy of C2 Classic Cuisine)

The food festival, dubbed as “Kulinarya Kalayaan Festival”, will kick off tomorrow, June 10, and will run until June 20.

DOT has received the support of 10 hotels and seven restaurants in the country’s key cities which will feature delectable dishes that are truly Filipino – some of which were favorites of Dr. Jose Rizal and other prominent and important figures in Philippine history books.

The participating hotels are Bayview Park Hotel, Century Park Hotel, The Bellevue Hotels and Resorts, Makati Shangrila Hotel, Hyatt Hotel and Casino Manila, Waterfront Insular Hotel Davao, Golden Orchid Hotel (Zamboanga City), AIM Conference Center Manila, Waterfront Manila Pavilion Hotel and Casino, and The Heritage Hotel Manila.

While the restaurants are Illustrado Restaurant, Harbor View Restaurant, Cravings Group of Companies (Casa Roces), Serye Café Restaurant, LJC Restaurants (Cafe Adriatico), Bacolod Chicken Inasal and Tamayo’s Catering and Restaurant.

Sous Chef John Philip Gomez

of Hyatt Hotel and Casino Manila 

answers queries from the members of the media

According to vivacious Sous Chef John Philip Gomez of Hyatt Hotel and Casino Manila, the management gave him the rules set by the festival organizers and then the freedom to present the menu.  Gomez said that he read books, did some research, and even tried to read Dr. Jose Rizal’s Noli Me Tangere again amidst difficulty in the Filipino language. “I found out that this guy (Rizal) is amazing.  He was what a food blogger should be – he wrote well, spoke well and ate well.  This is a guy with the Filipinos in his mind.   He is an icon for me.  So when I had to this (Rizalian menu), I said ‘I had to do this right’,” Gomez stressed.

Among the food Rizal liked were Laguna cheese, anchovies, tinola and monggo, Gomez said.  The chef beamed that it brings him so much honor to be doing the Rizalian presentation of his dishes.  He wanted to come up with a menu combination showcasing what Rizal liked in real-life and his fictional character.  He also included other dishes which are “hyped” like his escabeche – cooked in his own standard.  “I’m really proud of what I’ve presented. I’m happy with that,” Gomez averred.

The "Gastronomic Journey" poster 

that greets guests at the lobby of 

Century Park Hotel

Meanwhile, Chef Rudy dela Passion of the Century Park Hotel, said he and his team have prepared “a diverse gastronomic journey” for their guests.  Aside from Rizal’s favorites and other local dishes, they are also offering those that originated from the countries where Rizal had stayed.  Among them are Lengua Estofado from Spain (where Rizal practised his medical career and wrote his first essay), Fish Cordon Bleu from France (where Rizal served as an ophthalmologist and honed his skills in music), Sunday Roast from England (where Rizal co-founded the Asociacion Hispano Filipino), Sauerbraten from Germany (where Rizal came up with his Noli Me Tangere novel), Chinese Dimsum from Hongkong (where Rizal began to be recognized as an excellent eye surgeon), and Belgian Meatballs from Belgium (where Rizal finished his second novel, El Filibusterismo).

On the other hand, Ilustrado General Manager Bea Pimentel said that the management has tapped the expertise of a Malolos-based artist, historian and food expert, Dez Bautista, in the preparation of a menu inspired by the inauguration of the first Philippine Republic.  This, Pimentel said, is also the restaurant’s tribute to the Malolos culinary heritage.

Dez Bautista belongs to the Bautista clan who owns an ancestral house in Malolos which has become a famous historical landmark.  The house, considered a present-time neoclassical masterpiece, was built in 1855 and was reconstructed in 1877.

Ilustrado Restaurant's menu 

for the Inaugural Feast

“Ilustrado Restaurant is a staunch supporter of preserving our Filipino-Spanish past not just through its excellence in providing culture-rich fine dining experience but also through its continued efforts to discover and bridge links in the arts, history and tradition of the past to the discerning taste of Filipinos today,” Pimentel explained.  The restaurant, located in Manila’s walled city, Intramuros, was named after an elite class of educated and well-travelled Filipinos during the Spanish era.

                                           

Pimentel said that they will present a unique menu “highlighting the well-preserved and traditionally-rich Spanish-Filipino dishes that delighted the palates of the very Filipinos that established and celebrated the Philippines’ first republic.”

Happy eating!

Lack of competent teachers may doom K-12 program – senator

(With a report from Maria Teresa Yosores)


THE Kindergarten to Grade 12 (K-12) program may fail if the Department of Education will not have enough “quality” teachers who can help implement it, Sen. Edgardo Angara warned on Tuesday.

Meanwhile, an official of a personality-development school has expressed support for the program, saying that it would enable Filipinos to compete in the international arena.

According to Angara, the chairman of the Senate committee on education, arts and culture, more world-class educators are needed to implement the program and improve the country’s educational system.

There are about 510,629 teachers in the country, but about 99,628 more are needed, data from the Education department revealed.

Figures released by the National Statistical Coordinating Board (NSCB) showed that the number of Education Science and Teacher Training graduates declined over the past decade, from 71,349 in schoolyear 2000–2001 to 56,209 in schoolyear 2009–2010.

“We cannot afford to forget our teachers amidst all the changes that are about to take place,” Angara said.

“They will be at the forefront of our efforts to reform education, so we must do everything we can to prepare and support them,” he added.

The Professional Regulation Commission (PRC) and the Board for Professional Teachers (BPT) recently announced that only 13,925 elementary teachers out of 32,798 examinees (42.46 percent) and only 7,149 secondary teachers out of 28,764 examinees (24.85 percent) passed the Licensure Examination for Teachers (LET) for 2012.

“These percentages do not sit well with the national drive for global competitiveness and are a clear sign that a lot more needs to be done to educate our educators,” the senator said.

“Within the next decade, we must invest more time and effort to training our teachers,” he added.

The lawmaker noted that about P100 million in the 2012 budget of the Commission on Higher Education (CHED) has been earmarked for scholarships in teacher development.

“This is a good step, but for sure, more will have to be done to catalyze the reform process towards raising the bar of our teaching standards,” Angara said.

“More of our resources—such as ICT and social media—can be directed toward creating a national network where teachers can help train other teachers, share their experiences in implementing K-12, and receive input from education experts in other countries,” he added.

Also on Tuesday, Monet Ibanez, the school director of the John Robert Powers personality and image-development school in Muntinlupa City’s Alabang suburb, voiced her support for K-12 and similar programs like it, believing that it would make children more competitive later on.

“We at John Robert Powers believe that to succeed in the global economy, one must be equipped with the necessary tools to compete and build solid business ties,” Ibanez explained.

“Those who are poised to take advantage of these emerging and progressively transforming global opportunities will fully realize success,” she said.

Her only child, Jenina, took her basic education in an exclusive school in Muntinlupa that already implemented a kindergarten and Grade 7 curriculum.

Ibanez observed that children who went through these additional educational levels are more mature and surer about what college course to take.

“The child is not only more knowledgeable, but more emotionally matured to go through the rigors of college life,” Ibanez said.

According to her, K-12 would be advantageous to Filipinos, “so that kids are both locally and globally competitive. It’s an investment that parents should provide for their children so they can have the chance to be successful in their careers.”