“They need to work hard every day and it should be a passion,” she advised those aspiring to also succeed in the culinary world.
From left: The Farm at San Benito Kitchen Head and Executive Chef Rosemarie “Chef Marie” Pagcaliwagan; Upperdeck restaurant ambience and specialties that include Italian Flaked Salmon with Herb Crust; Gambas Al Ajillo; and Homemade Cookie Ice Cream SandwichMANILA, Philippines — A sip of Upperdeck restaurant’s Spiced Beet Dip with Goat Cheese and Hazelnuts would make one think it was a Hindu chef who was behind it – and the same is true for the Indian dishes of Upperdeck’s sister restaurants –...
“Even the Indian , which I really didn’t know that time, I have no idea about Indian dishes. What they did, our GM is Indian, actually, and then the owners are Nepalese, Indian, Filipino, so we came up with Indian food because most of the guests are Indian. So what the GM did, he sent me to many Indian restaurants in Manila to try some food and then it’s like magic. When I taste , I already get it .
After Alive!, Pagcaliwagan helped establish Pesce, a seafood restaurant boasting of Asian flavors mixed with Mediterranean, inspired by the Mediterranean Blue Zone Diet. Its menu, she said, is mainly composed of whole grains and fish as protein to balance the meals “for longevity of life.” “If you’re more of a meat eater, come here in the new restaurant because we have organic chicken. If your diet is more on fish, you can go to Pesce. Or you can combine, it depends on the guests’ diet,” explained the chef, who takes three to four months to prepare a new menu for each of the four restaurants.
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