FOOD STYLING at The MAYA KITCHEN

May 7, 2011, Saturday, 9am to 3pm

I was late in arriving last Saturday, May 7, 2011, and Chef Teo already had the class’ as he went about his talks about what Food Styling is all about and his various accomplishments in this field. And I thought that I was in for several hours of food decorating and plating techniques, but I guessed I was wrong…

          It was a unique lecture and demonstration that well known food stylist Chef Theo Zaragoza shared with students and the media recently at The Maya Kitchen.  The event started with a very informative talk which touched on the whys and hows of food styling.

According to Chef Theo, food styling is the art of bringing food to life, of preserving the natural appeal of food to ensure that it looks its best in front of the camera.

Chef Teo

The chef also differentiated between food styling and food presentation. Whereas food presentation requires that hot food is served hot and cold food is served cold, food styling, in most instances, require room temperature. Food handling is kept to a minimum in presentation while in styling, food is meant to be held and not eaten. In the pursuit of perfection, food styling invariably leads to food wastage, something that is not allowed in presentation. The most glaring difference is that food is half cooked or not cooked at all in styling.

To further illustrate his points, Chef Theo held a hands-on workshop by dividing the class into four groups. He then did step-by-step styling of fresh vegetable salad, pizza, fruit trifle and roast chicken. Chef Theo shared his styling secrets for each dish like how to create height and achieve the right color for the salad; how to create the thick, rich cheese strings seen on TV when a pizza slice is lifted; how to perfect the layer-by-layer look of a refreshing fruit trifle and how to achieve that appetizing rich brown color of a roasted chicken.

Chef Theo Zaragoza was a student of internationally-renowned stylist Dolores Custer. His very own Resultado Gourmet Designs, Co. is now an in-demand food styling firm in the advertising industry. They have done cook books, TV and print ads and editorial work for some of the country’s biggest food brands.

    For more information on other courses offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com  

We really had fun doing the step-by-step styling of the three dishes, the fresh veggie salad, the fruit trifle, and the roast chicken, and laughed at ourselves as we saw our own creations being photographed and how they would look like when seen on the TV screens. Here, take a look at the photos and judge for yourself.  

Delicioso! Fresh Veggie Salad

Kiwi-Mango Fruit Trifle. Yummy!

Roast Herb Chicken with Baby Potatoes and Carrots

   And now I really do looked, not only once but twice, at food photos and food TVCs, wondering how much effort, how much spoilage, and how many takes were made during each and every photo. Thanks to Chef Teo, now I know. . .

 

JULIUS MAGGI KITCHEN'S March 2011 Offerings

March 17, Thursday
Beans & Legumes
Chef Laica Herrera 

Our lifestyle talk for that day was all about Party Planning. It is said that if you know how to plan ahead, party planning is as easy as ABC. Here are some ground rules to be an effective party organizer:


1.  Know what kind of party you'll be organizing---
                --the venue
                --the time and date
                --number of guests
                --budget
2.  Start customizing the party---
               --Design the party (what is the story or theme);
               --Create the party elements (find the diff. elements that can be included; program flow,    
                   entertainment, give aways, games and prizes, caterer, decors); balloons are big help
               --Start the invites
3.  Look for Suppliers---Divisoria is where everything is; do the math and compute how much!
4.  Stage the Party and Have Fun---check logistics, align with all suppliers and be early, make client happy
                  and Have FUN!

OF BEANS & LEGUMES ( beans and legumes)

Beans, peas, pulses, lentils all belong to the legume family. It is evident from many studies that the legume family facilitates in preventing heart diseases and cancer. Beans and legumes also help in stabilizing the blood-sugar levels. By keeping the cholesterol level low, they also prevent obesity. The varieties of beans and legumes like black beans, dried peas, garbanzo beans, kidney beans, lentils, lima beans, navy beans, pinto beans, soybeans, tofu, etc could be consumed as dietary food.

A single cup of beans contains 12 – 17 grams of fiber. Some portion of this fiber is soluble while some of it is insoluble fiber. The usual recommended fiber intake per day is around 30 grams. Usually, 10 large potatoes or eight cups of corn is needed for 30 grams of fiber. But, beans and legumes compensate the daily requirement with just 2 cups. Beans and legumes also prevent diabetes. Its high fiber content slows the pace and quantity of sugar progressing towards the blood stream. If a diabetic patient consuming beans and legumes regularly, the possibility for depending on insulin almost reduces by 40%. By controlling the blood and sugar levels, the diabetic patient runs a low risk of heart attacks.

Here the beans-laden recipes which Chef Laica "Loveeet" prepared for us, ilaced with  some amusing anecdotes that she tells pretty well.

BEEF IN BLACK BEAN SAUCE (I tried cooking this with chicken, but I found out that it's much better if I put Ampalaya to the dish, to come up with Ampalaya and Chicken with Tausi)
Ingredients:
500g beef tenderloin, thinly sliced
2 tbsp Maggi Oyster Sauce
2 tbsp soy sauce
1 tsp sugar
1 tbsp cornstarch
1 tsp. ground black pepper
4 tbsp oil
2 tbsp garlic, crushed
1 tbsp ginger, crushed
2 tbsp black beans, crushed
1-2 8g. Maggi Magic Sarap
500 ml water to make stock
Procedure:
1.  Combine the beef, Maggi Oyster Sauce, soy sauce, sugar, cornstarch and ground black pepper.
2.  Use hand to squeeze and bind them together. Set aside.
3.  Heat oil in a pan.
4.  Stir-fry ginger, garlic and black beans until aroma is released.
5.  Add the beef and fry quickly while adding enough stock to make sauce.
6.  Serve hot.

HOME-MADE CHILI PORK & BEANS
Ingredients:
1/2 k. white beans, soaked in enough water overnight
1 tbsp. oil
1 pc. onion, finely chopped
3 cloves garlic, crushed
1/2 k. pork belly, 1/2 inch cuts
2 tsp. Maggi Savor-Chilimansi
1 1/2-2 cups water
1/2 cup Maggi Chili Sauce
1/4 cup oil
3 tbsp. sugar
To taste Maggi Magic Sarap
2 tbsp. cornstarch dissolved in
1 tbsp. water
 Procedure:
1.  Soak the beans in enough water overnight then drain and rinse.
2.  Heat oil in a pot then saute onion and garlic.
3.  Add sliced pork and cook until brown.
4.  Add Maggi Savor-hilimansi and water.
5.  Add the beans and cook covered until tender.
6.  Add Maggi Chili Sauce, oil and sugar.
7.  Season with Maggi Magic Sarap to taste.
8.  Stir carefully to prevent mashing the beans.
9.  Thicken sauce with cornstarch mixture.
10.  Cook for another minute.
11.  May be served alongside rice or bread.

SOYA BEAN FRITTERS
Ingredients:

150g soya beans
1 pc. red chili, seeds removed, chopped
2 pc. spring onion, chopped
2 tbsp. coriander, chopped
50 g. breadcrumbs
1 pc. egg, lightly beaten
1 tsp. Maggi Oyster Sauce
To taste Maggi Magic Sarap
To taste ground black pepper
As needed all-purpose flour
1 tbsp.oil
Maggi Chili sauce
Procedure:
1.  In a blender or food processor, combine soya beans, chili, spring onion, coriander, bread crumbs, egg, Maggi Oyster Sauce, maggi Magic Sarap, ground pepper, oil, chili, then pulse briefly.
2.  Transfer into a bowl.
3.  Shape the mixture into any shape of patties and dredge in all purpose flour.
4.  Heat oil in a pan and fry each patty for about 3 minutes on each side, until cooked through and golden brown.
5.  Serve with Nestle Chili sauce, as dipping sauce.

FRIED TOFU WITH CHILI PEANUT SAUCE
Ingredients:
200 g. firm tofu, cubed
2 tbsp. cornstarch
To taste Maggi Magic Sarap
To taste ground black pepper
oil for deep-frying
Sauce:
8 tbsp. Nestle Fresh Milk
1 tbsp. crunchy peanut butter
1 tsp. garlic powder
1 tbsp. Maggi Chili Sauce
1 tsp. Maggi Oyster Sauce
a dash chili powder
To taste Maggi Magic sarap
To taste ground black pepper
Procedure:
1.  Press the tofu between paper towels to drain them.
2.  Cut into  bite-sized cubes.
3.  Toss with cornstarch to coat.
4. Sprinkle a bit of Maggi Magic sarap and ground black pepper.
5.  Deep-fry until golden brown then drain on paper towels.
6.  Heat Nestle Fresh Milk over low heat in a pan.
7. Add peanut butter and stir well until fully incorporated.
8.  Season with the rest of the ingredients.
9.  Place the fried tofu in a serving platter alongside the chili peanut sauce.
10.  Maybe be served as an appetizer or as a snack.

CHICKPEA SALAD WITH CHICKEN STRIPS
Ingredients:
2 tbsp. garlic, crushed
2 tbsp. ginger, crushed
1/2 tsp. Maggi Magic Sarap
1/4 tsp. cayenne pepper
1/4 k. chicken breast fillets

1/2 cup Nestle Sour Cream
1/2 cup Nestle Creamy Yogurt
1 tbsp. lemon juice
1 tbsp. curry powder
To taste Maggi Magic Sarap
To taste freshly ground black pepper
3 cups assorted salad greens
3/4 k chickpeas, rinsed
1/4 cup red onion, diced
2 pc. red bell pepper
4 tbsp cilantro, chopped
2 tbsp fresh mint (optional)

Procedure:
1.  In a bowl, combine garlic, ginger, Maggi Magic Sarap, Maggi savor Chili Sauce
and cayenne pepper.
2.  Mix well and add in chicken fillets.
3.  Cover and chill for an hour.
4.  Grill or pan-fry chicken fillets and let cool.
5.  slice into strips then set aside and keep warm.
6.  In a bowl, combine Nestle Sour Cream, Nestle Creamy Yogurt, lemon juice and curry powder.
7.  Season with Maggi Magic Sarap and ground black pepper, to taste.
8.  Mix well to make the dressing.
9.  In another bowl, combine chickpeas, onion, red bell pepper and cilantro.
10. Pour in the dressing until all veggetables are well coated.
11.  On a serving dish, arrange alad greens. Top with chickpea salad and chicken strips.
12.  Drizzle with a bit of olive oil.

ENJOY!

DRINKS THAT HELP YOU LOSE WEIGHT

Here are the  top 10 drinks that help you lose weight.

•    Vegetable Juice: Vegetable juices are full of fiber, which in turn, make you feel full and help you eat less. They also have fewer calories than other drinks.

•    Fruit Juice: Fruit juices are filled with vitamins and nutrients. Those with more pulp contain more fiber, which in turn, keeps you feeling fuller longer. However, ensure that there is no added sugar in the fruit juices; sugar willl just increase your calorie intake and make all your efforts futile.

•    Fruit Smoothies: If a heavier and tastier version of fruit juice is what you are looking for, fruit smoothies are a great option for you. Just blend together some of your favorite fruits with a tad bit of skimmed milk and enjoy the delicious drink. Do not add sugar, whipped cream, honey or other sweeteners to the fruit smoothies to avoid extra calories.

•    Green Tea: Green tea is another effective drink for losing weight. When consumed on a daily basis, it boosts your metabolism thereby speeding up your body’s fat-burning mechanism. They also contain healthy antioxidants, which are really good for our health.

•    Black Coffee: And, if you are not a tea person, then you can also go for black coffee. Black coffee is again rich in antioxidants, which not only boost your mood, improve concentration but also reduces the risk of diabetes and cancer. Black coffee also has no calories (unless you add sugar or cream).

•    Milk: Too much milk contains loads of calories. But, three to four small servings of milk everyday is an effective way of losing weight as well. The calcium present in this moderate amount of low-fat or skim milk breaks the fat cells of our body down, thereby helping in weight reduction.

•    Whey Protein: Whey protein helps you curb your appetite by suppressing hormones that curb your cravings. Hence, whey protein is an effectual drink to lose weight as well.

•    Fiber Drinks: Numerous fiber drinks available in the market today also act as great weight loss drinks. Since our body cannot digest fibers, drinking fiber drinks make us consume very little or no calories in other meals.

•    Apple Cider Vinegar: This is one of the best “old school” health drinks to lose weight. Apple cider vinegar is believed to boost your metabolism, thereby, helping you reduce weight.

•    Ice Cold Water: Last but not the least, ice cold water is the easiest, cheapest and most convenient drink to lose weight. Studies have proved that drinking two glasses of ice water every day boosts your metabolism by 30 percent (which equates to about 5 pounds of fat per year). No calories and no fuss, this is probably the best home-made drink to lose weight.

FYI: 

Many think that they drink enough water, but they actually don't. You need to drink at least 2 liters of water everyday. If you do not know how much water you consume in a day, start measuring your intake. It's easy as keeping a tally of the number of glasses you drink per day.

                                                                                                  

People who drink a lot water, not only lose weight but also have glowing skins. They are free of constipation, free of kidney stones and literally stay cool when the temperature rises. Drinking water not only helps you lose weight, but also helps you to flush out the toxins in your body.

 So start drinking a glass of water before every meal! This helps you feel fuller, with fewer calories. What have you got to lose?                                                                                             

 

Thus, dump those café mochas, sweetened soft drinks and cocktails. Switch to these top 10 drinks that help you lose weight and limit your calorie intake. The results will be in front of you in just a couple of months.  From ifood.tv

THE MANY USES OF OLIVE OIL

THE MANY USES OF OLIVE OIL (from Yahoo!Green)

I've been so fascinated when I read that olive oil can help you with weight loss and even hair loss, that's why I spent a whole afternoon reading materials on the many uses of this wonderful oil. There were also studies and researched materials as to its other uses, but then collating them all  will take a lot of my time and my blog space. Anyhow, it's much more exciting if you can do the search yourself, and be surprised like me. I've listed here some of the most common uses so read on...

The legendary Olive Oyl

Olive oil is more than a cartoon character, a historic symbol of peace and glory,or a food staple of the much-vaunted Mediterranean diet. 

Health Benefits. Much have been said about the health benefits of cooking with olive oil. Olive oil promotes "good" cholesterol (HDL), is known to be gentle on the digestive system, and even may help prevent gallstones and soothe ulcers. Good quality olive oil contains valuable vitamins and nutrients, and it is loaded with antioxidants, which many believe help protect the body from cancer. 

Cooking With Olive Oil

HOME REMEDIES USING OLIVE OIL

We're most familiar with olive oil in relation to cooking, but there's so many other ways it can be used; often avoiding the need to use chemicals, compounds and substances that aren't very environmentally friendly. Plus, you don't even need to use the best grade of olive oil.

-- Use to prevent streaks, corrosion, and tarnish. After polishing copper or brass, rub it with a little olive oil to slow down the recurrence of tarnisg. If using as a stainless steel cleaner; please apply sparingly.

-- To prevent rusting, dip a razor into olive oil after use to prevent the blade rusting. Coat garden tool blades with a thin layer of olive oil to prevent dirt sticking to them and also to help prevent rusting. This works really well!

-- For use as an alternative lubricant for de-squeaking hinges, hinges, and anywhere else you might consider using lubricant.

-- Olive oil can help unjam zippers - use a cotton bud to apply.

-- To polish your wooden furniture and objects, use two parts olive oil mixed with one part lemon juice. Pour just a few drops on a soft cloth, wipe away the dust, scuffs, and fingerprints, and your desk will shine.

-- To help prevent cracking, repel staining and marking of wooden cutting boards, just rub olive oil into it.

-- To remove paint from hair or skin, dab a cotton ball dipped in olive to the affected area.

-- Old leather can be made more supple by rubbing in olive oil (spot test first). Apply a little olive oil to your shoes to restore their shine.  You can also condition and revitalize leather goods, such as baseball mitts, by rubbing in olive oil. Let set for 30 minutes, then wipe away any excess.

HOMEMADE SKIN AND PERSONAL BODY CARE

-- Soak your finger nails in warm olive oil to soften cuticles and strengthen brittle nails. Best to rub into fingernails before and after manicuring.
--As moisturizer for dry areas of your body.  Rub olive oil on the dry spots. A small amount will do and can be used on chapped lips, dry feet or anywhere else you want to moisturize.

    Olive oil can also be used in baths to help soften the skin. Mix the olive oil with other essential oils like lavender for a special treat. Without the greasiness, mix a few drops in the palm of your hand with a few drops of fresh lemon juice (vitamin c from lemon helps rejuvenate too). Apply evenly on wet skin after bath.

-- As substitute for hair conditioner, use a small amount of olive oil after shampooing. A mixture of a few drops of olive oil and lemon juice when used as a hair cream conditions hair without too much grease.

-- Cure for ear ache.  Heat up some olive oil in a microwave for 30 seconds then apply it to the ear that hurts for relief–"very carefully use a cotton swab to apply olive oil to the outside ear cavity to help with earaches and excess wax."

-- As replacement for shaving cream or shaving oil. The oil will soften whiskers or hair and give you a close, smooth shave. Men with sensitive skin can also use the oil on their beards.

-- Use as a makeup remover. Dab a small amount of olive oil on a cotton ball or pad. Even mascara will come off easily.

-- Use to ease snoring. Would you believe that taking a sip of olive oil before heading to bed can help lubricate your throat muscles, cutting down on snoring? Others have noted that downing a teaspoon of olive oil can help soothe a scratchy or ticklish throat.

For Weight Loss:  
Drinking olive oil to lose weight is a good option when compared to following any diet plan. The diets make us control our taste buds in order to lose weight, which most of the people cannot do. But, drinking olive oil to lose weight does not have any such restrictions and thus achieving the ideal weight gets easier.

At breakfast- It’s very simple as you just have to include it in your breakfast. 1 tablespoon of olive oil can be taken with juice or a glass of milk. You can also have it with your favorite fruit or a bowl of oats. Since breakfast is one of the most important meals of the day, one should not miss it.

At the lunch time- Drinking olive oil to lose weight during lunch time is also very effective. Before having your lunch, mix one tablespoon of olive oil with one tablespoon of lemon in a glass of water and sip it.

Evening snack- Olive oil is a major component of Mediterranean diet which is considered to be one of the healthy diets. One tablespoon of olive oil mixed with water, benefits the body immensely. Doing so will prevent you from unnecessarily munching on junk foods also.

For Hair Loss Treatment

Hair loss usually causes a gradual loss of hair from the crown of the scalp, causing a broadened midline parting. It may also recede from the forehead, resulting in the classic ‘widow’s peak’.

-  Heat a mixture of 2 tbsps. of extra virgin olive oil, with 1tbsp of coconut oil, in a bowl in the microwave for about 30 secs.
-  Take a small amount of this mixture in your palm and with your fingertips, apply it on your scalp and hair.
-  Massage your scalp lightly for 15 mins. Remember not to pull the hair while massaging as it might increase the amount of hair that you are losing.
-  Post massaging, take a shower cap and cover your head with it. Leave the oil on the hair overnight or for minimum 4 hours. This helps in better absorption of oil by the scalp and the hair.
-  In the morning, wash your hair with a mild shampoo or with a medicated shampoo. People who are suffering from hair loss should always dilute the shampoo with water and then apply it on the hair and scalp, rather than applying directly, as all shampoos contain chemicals, and these chemicals, when they come in direct contact with the scalp, can weaken the hair roots and thus, cause further hair loss.

-  However, if this is not possible, apply the oil and let it stay for half an hour to one hour, before you wash it off with a good shampoo and conditioner.

Hair oil massage should be done at least three times a week to achieve best results.

For Dry and Damaged Hair

Olive oil (extra virgin) is the perfect solution for your problem. It is also good to fix frizzy or static hair. Extra virgin olive oil is an excellent moisturizer for dry hair.

• Brush you hair and part it with a comb. Apply olive oil preferably heated in the microwave for 20 secs or warm, on your hair with your fingertips. Make sure that you are not using your nails for the task.
• Dip the fingertips in the bowl and gently massage the scalp, on both sides of the parting.
• Now, make a new parting at a distance of about one or two inches from the first one and repeat the massaging process until the entire scalp is covered. You have to apply some oil on the hair too.
• You have to cover your head with a towel, in order to keep it warm (or use hair dryer), so that the oil can be absorbed for about 30 minutes to one hour.
• Then, unwrap the cover and wash your hair with a mild shampoo. As the hair is oily, you may need more amount of shampoo than you normally use.
• For better results, you may steam your hair, before washing it. This is beneficial in preventing the occurrence of dandruff.

Once your hair is dry, you will be able to feel the difference. It will be more smooth, silky and shiny and also easy to manage. Olive oil hair treatment can offer good results, provided you repeat it once every week.

For silky soft hands:

Exfoliate  Mix extra virgin olive oil with all-natural sea salt. Rub your hands together and exfoliate. Wash off mixture.

Moisturize Before you go to sleep, rub on a liberal amount of olive oil. Get cotton gloves. Slip on cotton gloves over hands. Go to sleep. Wash hands in the morning. Rinse hands with warm water. Apply a fresh dose of olive oil onto your hands and use as moisturizer during the day.

Pet Care.  According to curbly.com, adding a teaspoon of olive oil to your cat’s food helps prevent hairballs, as well as promote a shiny, healthy coat. Olive oil is likely to be more gentle on a cat's system than petroleum-based anti-hairball lubricants. Plus, it has the benefit of coming from a renewable resource, as opposed to oil from the ground.
 

DOÑA ELENA CUISINERA CLUB'S March 2011

THE TASTE OF GREECE 
March 26, Saturday
Living Well, Podium
Mandaluyong City

 Well, let's see. . . . . .The cooking demo started with DECC's esteemed Nutritionist, Professor Luchie Callanta, teaching the members the nutritional value of Greek and Mediterranean-style dishes - Rich in ANTIOXIDANTS! She also took time to give us improtant trivia about Greece, also known as Hellas, and officially the Hellenic Republic.Athens is the capital. But modern Greece traces its roots to the civilization of ancient Greece, generally considered the cradle of Western civilization. As such, it is the birthplace of democracy, Western philosophy, the Olympic Games, Western literature and historiography, political science, major scientific and mathematical principles, and Western drama, including both tragedy and comedy.

Greek cuisine incorporates fresh ingredients, herbs and spices into a variety of local dishes, with olive oil and olives added to almost every dish. Although Greek cuisine differs widely from different parts of the mainland and from island to island, they use some flavorings more often than other Mediterranean cuisines: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon and cloves in stews.

Q & A Portion: Shown is photo is our lady host Jamie Fournier conducting some trivia Q & A to the DECC members. Oops, wrong answer! The mike was passed on to Joy and she got the right answer and the prize, of course! The green olives are the unripe fruits while the black olives are the ripe ones.

Prof. Luchie even stayed awhile to watch Chef Golda making baklava, those well-loved Greek honey-coated pastries.

 Bonus recipe was that of the Baklava---

Well, here are the 3 Greek Cuisine recipes that Chef Golda prepared for us DECC members that afternoon----

Spanakopita

Ingredients:

3 tbsp DONA ELENA PURE OLIVE OIL

1 pc Onion, chopped

1 bundle Green onions, chopped

2 pcs Garlic cloves, minced

800 g Fresh spinach, washed and chopped

1 bundle Fresh parsley, chopped

To taste Salt and pepper

2 pcs Eggs, lightly beaten

1 cup Feta cheese

½ cup Ricotta cheese/ cottage cheese

8 pcs Phyllo sheets

¼ cup DONA ELENA PURE OLIVE OIL

Procedure:

1.1. Heat the olive oil in a pan and sauté the onions, green onions and garlic until soft.

2.2. Add the spinach and parsley and continue to sauté until spinach wilts. Season with salt and pepper to taste.

3.3. In a bowl, mix together the eggs and cheeses then stir in the spinach mixture.

4.4. In a baking pan, layer the phyllo sheet and brush lightly with olive oil. Continue with two more sheets.

5.5. Add the spinach and cheese mixture then fold the hanging dough over the top of the filling.

6.6. Brush with olive oil then layer four remaining phyllo sheets on top, still brushing each layer with olive oil.  Tuck the ends of the phyllo into the pan to seal.

7.7. Bake in preheated oven for 30-40 minutes until golden brown.

INOS EXPERIENCE AT THE JOURNAL GROUP OF PUBLICATIONS

With its safe and health-friendly components, INOS cookware is perfect for cooking nutritious meals for your family. INOS cookware is food grade quality, non toxic, and reinforced (meaning, it does not melt or scrape off easily). The plus factor is the savings in terms of money and time because of the reduced LPG consumption and cooking time. And I thought that having the cooking demo right on my birthday is a my gift to myself and to everybody who'll be learning from that demo. Think Positive. Even if nobody can afford to buy the items, at least they'll be able to know the technique and the cookware's merits over other cookwares.
 
How would a cooking demo without the actual cooking look? Our HR and Ms. VAM were very accommodating when they learned of the cooking demo. Ms. VAM already has similar set, a gift according to her, imagine that. But the permit from the building admin was another matter, being March as Fire Prevention Month, they disapproved my request for a cooking demo. It was March 14, just two days before the schdeuled demo. Without the actual cooking, how can we see INOS merits when there won't be a chance for the INOS people to do it? With much disappointment I informed sistah Leena about the permit's disapproval, and also told her that it's best to cancel the demo. VAM, bless her heart told me to go ahead --- it can be done even without the actual cooking. She's also set to see the demo after her 10am meeting with her AEs at the Conference Room. Leena also assured me that Ms. Jo is willing to do it, so I went to the office of the building admin again to secure their approval for a no-cooking demo, which they readily granted.

It was March 16, Wednesday. It was my birthday, but I felt sluggish, dizzy. Without the demo that day, for sure I 'll go on leave and spend the day resting. So I hurried to Makati, dozing off on the bus along the way.

Even after March 11, the earthquake, the tsunami, and the nuclear problems in Japan were major news. Very frightening, very depressing. The INOS demo was a welcome respite, the time for some good news. . .



I arrived at the office earlier than my usual time to make an intro for Ms. Josephine "Jo" Cunanan.. This dynamo is the President and CEO of  INOSPHIL CORPORATION. A mother of two beautiful girls and  loving wife of Sonny Cunanan, the lady did everything to put INOS where it is today, a successful business that recently celebrated its 10th anniversary. After the set-up, the AEs and the other women employees came one by one to watch and learn, so when Leena came in the Product Demo was already on a roll. The Accounting girls were not able to leave their desk because they're doing a late payroll.

I came inside and just like everybody listened attentively to what Ms. Jo was explaining. She shared with us what INOS is all about, gave us cooking tips and how to take care of the cookware. They brought with them  Pansit Bihon, Baked Macaroni, Sinigang na Bangus, Pinaputok na Tilapia and Banana/camote cue, cooked the INOS way, healthy cooking and in less than their usual cooking time. She pointed out that with the "Look-While-You Cook" system pertaining to the tempered glass covers, the cook need not lift the cover to see how the cooking  progresses. From my point of view, the demo was a success in terms of the interests shown by the audience. They were impressed by the merits of the products. However, the only fly in the ointment is the prevailing financial situation of the company and the delayed payments of our salaries and non payment of our allowances. I, for one would like to have the multi-purpose fryer (P4,592) and the 3qts covered saucepan (P3,304). Good thing is, INOSPHIL is now offering purchase through credit cards.  But Ms. Jo advised us to talk among ourselves and get a financier who'll pay for the items in advance, which in turn we'll pay back in installments. It was a good idea so we agreed to give the matter some serious thought. The multi-purpose fryer seems to be a hit.

On the business side, Ms. Jo talked about earning opportunities by selling INOS cookware. As for me, more than the material gain is the desire to share with my family the health benefits and the savings to be had, both in the cooking time and lpg consumption


And then the sampling began. This is the part that really proved that the demo is a success. . . The food that the INOS team brought were so tasty, everyone was just too happy eating.


INOS Waterless Sinigang na Bangus
 Ingredients:
1 pc. medium-sized boneless bangus, cut into serving pieces
1 cup raddish, sliced diagonally
1 pc. eggplant, sliced
4 pcs. okra, sliced into halves
10 pcs. sitaw, cut itno 2" long
4 pcs. patola, sliced
          kangkong leaves
2 pcs siling pansigang
3 pcs tomatoes, sliced
1 pc. onion, chopped
8 pcs calamansi juice extracted
3 tbsps fish sauce

OP207 (Classico, 36cm WOK)

Procedure:
1.  Put all vegetable ingredients in your INOS 36cm WOK. Add the bangus on top of the vegetables. Cover and cook for 15 minutes over low fire.
2.  Add calamansi juice and fish sauce. Cook for another 5 minutes.
3.  Turn off the heat and let it cool for another 5 minutes.
4.  Serve hot.

INOS  Baked Macaroni

Ingredients:
1 can (180 g) corned tuna
400 g     elbow macaroni
1 pack (560 g) spaghetti cauce
1 pack (250 ml) all-purpose cream
1/2 can (145 g) cream of mushroom
1/2 bar (90 g) cheese, grated
1 pc   carrot, diced
1 pc while onion, minced
1 1/2 cups water
Toppings:
1/2 can (145 g) cream of mushroom
1/2 bar (90 g) cheese, grated
1 pc. bell peper, sliced

P206 (Classico 11" Multi-purpose Fryer)

Procedures:
1.  Using you INOS 11"Multi-Purpose Fryer, combine all ingredients one at a time. Mix well.
2.  Cook over low fire for 20 minutes, mix.
3. Cook for another 5 minutes, mix.
4. Put toppings and baked for 5 minutes.
5.  Turn off fire, do not remove cover until cool.
6.  Serve.



  
INOS Grilled Tilapia

Ingredients: 
2 pcs. medium-sized tilapia
salt and pepper to taste
calamansi juice

OP205 (Classico 9.5" Covered Frypan with Excalibur Non-Stick Coating

Procedure:
1.  Rub salt, pepper, and calamansi juice all over the tilapia, even on the inside.
2.  In your INOS 9.5 Frypan with Excalibur Non-Stick Coating, layer the tilapia inside and cook for 15 minutes.
3.  Turn over the tilapia to cook the other side.
4.  After 15 minutes, turn off fire. Serve.

These are only few of the many dishes one can cook with the use of the INOS cookware. And for one, I am envisioning myself contributing some of them to INOS.

I, for one will try to convince Ellen (my sister who loves to cook), Lorrie (my sister whose co-teachers and her students' parents for possible prospects), Dai (whose family is on the healthy cooking and eating regime), Ghai (sister-in-law, whose business deals with meat), and Tita (sister-in-law, who used to be a great sales person dealing with insurance). Only problem is how I can lump them together in one sitting since we all live in different places--Ellen and Lorrie are in Bataan, Ghai is in Olongapo, Tita is in Silang, Cavite and Daisy, who although lives in Makati, always has a very hectic sked. But Ms. Jo is right when she advised us that we have to experience the cooking ourselves so we can personally attest to what INOS can do.You have to see and experience, to be able to believe and to better explain its merits.

FYI. If you're interested, just give them a call at 636-0998 or 687-4960. You may also visit their offices at the 5th Floor, Cityland Shaw Tower, Mandaluyong City. Be assured that the INOS team is only too willing to show you what INOS can do.

MAYA COOKING: 101 Ways With Seafoods

Last Saturday, March 12 was my first Maya Kitchen cooking class sked. In time for the Lenten Season, it was all about the 101 Ways with Seafood, and since I don't get that much time to cook seafood dishes, although they are my favorites, I was up and about earlier than usual. I had no work on Saturdays but I arrived at Liberty Building in Arnaiz St. (formerly Pasay Road) a few minutes after 9am, but the security guard assured me that many have arrived earlier and were already in the Maya Kitchen at the 8th floor. I decided to wait for Leena, my cooking buddy for that day. She's still new in this kind of thing being at the beck and call of her work as the managing editor of People's Journal. But she was interested with the Seafood topic also. By the way, we have Tess A. Laurente of MTL PR, Inc. to thank for this opportunity. She's the moving spirit behind Maya Kitchen's press releases, who kept on inviting us to attend the Maya Kitchen classes more times than I can remember..

Anyway, when we arrived at the venue there were already more than fifteen attendees, all of whom I learned were paying students at P1,500/head. The woman beside me, Nini, is the cook of a prominent family from SanLo. I was even surprised when she told me that she had already attended several Maya Kitchen cooking classes, courtesy of her "amo" who chooses and pays for what cooking class they wanted the cook to take. This time its the Seafood class because according to Nini the family likes seafood especially fish.

Btw, the recipes came with handouts from MIDA Food Distributors (www.midafood.com/tel. 524-0006 to 07), and our guest chef was no other than Chef Enrique "Rikks" Valles, the Chief Commercial Officer of MIDA. I didn't get her name, but I think she's the head of the MIDA sales team present that day at the cooking class. She talked about how their products especially the cream dory, is being processed from the fish pens to the processing plant. The presentation gave us insights on how fresh their products are, even though they are already processed and frozen.

MIDA 'S TIPS TO REMEMBER:


What to look for when buying FRESH FISH:

SHEEN. The fish should be shiny and sparkling. Any film or mucus on the fish should be transparent or glistening.
STIFFNESS. Most fresh fish should not hang limply but should stick out somewhat when held by the head.

FIRMNESS. Fresh fish should be firm, and the skin should be taut. When you press tour finger against the side of the fish, it shouldn't leave an imprint. Avoid fish with wrinkled skin.
ODOR. Fresh fish should not have a fishy smell, it should smell like the ocean or if its freshwater fish, it should have the smell of a clean pond. if you can, lift up the gill cover and give a sniff.
SCALES. The scales on a fresh fish should adhere tightly. Loose scales indicates that the fish is not fresh or improperly handled.
GILLS.  Lift the gill cover and inspect the gills. The gills of a fresh fish should be cherry red and should not have any white slime.
EYES. The appearance of the eyes depends on the type of fish, but in general, look for clear protruding eyes.
TAIL. The tail of a really fresh fish should not be dried out or curled up at the end.
BRUISING. Look for red bruises, which may mean the fish was injured when it was caught. These are especially easy to spot on the white side of flatfish.

FROZEN FISH:
Fish can be easily cooked from the frozen state. If time allows, fish can be thawed before cooking. For best cooking results, follow this 10-minute rule: Measure the steak or fillet at its thickest part and allow 10 minutes of cooking time per inch of thickness. Double the cooking time per inch of thickness. Double the cooking time if cooking product from its frozen state.

Pre-thaw: Remove the frozen fish from the vacuum package. Place fish in a drain pan or other container that prevents the build-up of liquid. Thaw slowly (overnight) at 32-35 degrees F. Never thaw at temperatures above 40 degrees F. Cook fish wiuthin two days of defrosting. Do not refreeze.

Emergency Quick Thaw: If it is necessary to shorten thawing time for small amounts of products, seal the frozen fish in water tight plasctic abg and immerse in very cold water until fish is thawed. Never soak fish directly in water.

COOKING: 
Fish maybe cooked by baking, broiling or grilling. When baking fish, place greased fish in a greased baking dish. Brush with butter oil, or sauce to keep it moist. Bake in a preheated 400 degree F oven until fish flakes easily when tested with a fork. If you're broiling  fish, arrange fish on a single layer, well greased broiler rack. Broil fish four inches from source of heat. Baste with melted butter or oil before, after, and during broiling. Do not turn: fish is done when it flakes easily when tested with folk. I love grilled fish. And here's how grilling fish is done. Grease grill well. For smaller fillets, use a fish grill. Barbecue basket or an aluminum foil tray with several holes in it. Place fish approximately four inches from source of heat. Baste frequently with marinade or barbecue sauce. Fish is done when it flakes easily when tested with a fork.

There are several brands of processed seafood out there in the supermarkets, but for freshness and quality of your seafood, we can always look for the MIDA Food Distributor labels. They also deliver right on your doorstep, that is, if your order exceeds P5,000. For small purchases, you can drop by their place at 2219 Singalong Street, Malate, Manila. (tel. no. 524-0006, FAX no 525-5058)

And now after all this pep talk, I am now ready for the cooking demo (and the tasting)!

MY FIRST-EVER MAYA CULINARY KITCHEN  COOKING EXPERIENCE

In between the chopping, slicing, etc., the still quite young Chef Enrique Rikks Valles shared with us some personal snippets about himself. A graduate from Les Roches in London, he is also the Chief Commercial Officer of Mida Food Distributors, Inc. Although allergic to seafoods, and has to take antihistamines, he is in charge with concocting seafood recipes as per client's requirements. He also cited several fastfood chain that use their seafood products. What I want to know is how old is he, but I was too embarrassed to ask. he he he

For this session, there are five (5) mouth-watering recipes that CHEF RIKKS shared with us.
1.  Crabcakes with Aioli Dill Sauce
2.  Poached Salmon with Dijon Cream Sauce
3.  Honey Sesame Glazed Prawn with Arugula & Raspberry Vinaegrette
4.  Pan-Grilled Sea Bass with Port Wine Reduction
5.  Cream Dory Tandoori with Raisin Couscous

Personally I like all of them, after Chef Rikks showed us how easy to cook them and after eating the portions we were given. It's not the traditional tasting, because the sampler came in big portions unlike in other cooking demos I have attended. But what keeps me wishing to have a go at cooking them are the Crabcakes with Aioli Dill Sauce, the Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaegrette, and the Cream Dory Tandoori with Raisin Couscous.

Crabcakes with Aioli Dill Sauce

Ingredients:
2 eggs
Fresh ParsleyWorcestershire Sauce
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 piece lemon and zest
salt and pepper
1 lb Blue Swimming Crab Lump Meat
1/2 cup panko breadcrumbs
half stick butter
for Aioli:
1 piece garlic clove
sea salt
Black Ppper
1 large egg yolk
1 teaspoon Dijon Mustard
around 600ml extra virgin olive oil
lemon juice and zest
Fresh Dill

Method:

1. Beat eggs in a bowl and add parsley, mustard, Worcestershire sauce, mayonnaise, lemon juice and seasoning. Mix well.
2. Gently fold in crabmeat and normal breadcrumbs until mixture is no longer moist.
3. Gently make 6-8 balls out of the mixture. Then flatter into thick patties.
4. Ligtly coat the patties in panko breadcrumbs and refrigerate for 30 minutes.
5. Fry in butter until golden brown. Squeeze lemon when done.
For Aioli:
1. Smash garlic and salt in a large bowl (or pestel and mortar)
2. Combine with egg yolk and mustard. Mix together.
3. Start adding the olive oil little by little, whisking continuously.
4. Add the lemon juice/zest, and dill.
5. Season to taste.

Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaigrette

Ingredients:
500 grams peeled prawns
3 tablespoons sesame seeds
Canola Oil
1 piece Birdseye chili (labuyo)
1 bunch mixed salad leaves and arugula
For Vinaigrette:
Raspberry Vinegar
Extra Virgin Olive Oil
Grainy Mustard
Salt and Pepper

Method:

1. Stir fry prawns in oil for 2 minutes. Add chili and sesame seeds. Let simmer for 10 seconds.
2. Add honey and mix well. Set aside to cool.
3. Combine raspberry vinegar, mustard and olive oil. Mix well until emulsified. Season. Serve over salad.

Cream Dory Tandoori with Raisin Couscous

 Ingredients 

2 Cream Dory fillets, cut into cubes

1 tbsp Garam masala, cumin powder, turmeric, curry, nutmeg, coriander seeds, cardamom, cinnamon seeds

1 cup Greek yogurt

1 cup couscous (dry)

1 1/2 cups chicken stock

a handful of raisin

1 lemon/box of couscous

Method 

Marinade:

1.  Mix yogurt and all dry spices together. 

2.  Skewer the fish cubes and season with salt and pepper.

3.  Pour over yogurt mixture and refrigerate for 30 minutes.

4.  Bring chicken stock to a boil.

5.   In a large bowl, pour heated stock over couscous mixture. Add lemon zest.

6.  Cover and let set for 10 minutes.

7.  Mix with a fork to ensure couscous is nice and fluffy. Add raisins.

8.  Place skewers over a grill on high heat.

9.  Serve over couscous.

After plating, each dish was taken to a designated table where the invited food photographers could take pictures without disrupting the class.  We had picture takings, too, with Chef Rikks. Wonder if Tess will send me a copy for posterity.One thing is sure, though this is my first, it certainly won't be the last Maya class I'll attend.So MTL, be ready.

To those who are interested, just like me,The Maya Kitchen Culinary Arts Center also offers regular cooking courses. You may want to check them out via www.themayakitchen.com or email contactus@themayakitchen.com or visit The Maya Kitchen Culinary Centerlocated at the 8/F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road ), Makati City every Tuesday to Saturday or call 892-1185 and 8925011 local 108

IZUMI ANTIOXIDANT IONIZER, the Key to a Healthy Life

The Izumi Antioxidant Ionizer

How to reverse age, lose weight and become more healthy with alkaline water

FOR a person to enjoy optimum health, he needs to drink two to three liters of water every day. Why? Water makes up 60 percent of the human body. And 83 percent of blood is water, which is used to transport nutrients, as well as expel wastes.

    Thus, water is vital to good health. However, most people either are not aware of the importance of water, or if they do, fail to drink the needed volume. And a greater majority does not know the benefits they get from water, or its alkaline and acid properties.   

    The increasing number of people with degenerative diseases, from cancer to diabetes, has gotten medical practitioners talking about alkaline water’s restorative properties.

    Dr. Leonard Horowitz, renowned health advocate and author of AIDS and Ebola, said, “International studies show that population with little or no history of illness, such as cancer, drinks higher (pH) alkaline waters.”

   Dr. Sherry Rogers, well-known educator and author of Detox or Die, also discussed in her book that alkaline water rids the body of acid waste. After doing her own set of researches and evaluation, she is convinced that toxicity in the form of acidic waste is the primary cause of degenerative diseases such as cancer and diabetes.

   Ideally, acidic water, which is the reverse of alkaline water, is a perfect cleaning agent for moldy kitchen sinks and bathrooms, since its acidic properties promote the reduction of unhealthy bacteria, and are way too harsh for the human body.

   But alkaline water is proven to do wonders for the body. In fact, Aquali­Pure, an expert in water systems and equipment, recently introduced a breakthrough product in health and wellness: the Izumi Antioxidant Water Ionizer, to promote the great benefits of alkaline pH water.

   According to Fatima Morales, an alkaline water advocate and spokesperson of AqualiPure, “Balanced acid and alkaline levels inside the body is critical to optimal health.”

   “With poor diet, stress, lack of sleep, and a polluted environment, it is very easy for the body to produce an acidic environment. But with drinking alkaline water, it can help one restore the body’s chemical balance and one’s mental and emotional state,” she said.

   The Izumi Antioxidant Water Ionizer can produce acidic, neutral, and alkaline water to fulfill one’s water needs. It has an LCD screen and easy-to-follow interface to maximize the use of the machine.

   First-time alkaline water drinkers should press alkaline level 1 for initial drinking, because it takes two to three weeks for the body to adjust from drinking acidic water to alkaline water. Then, gradually step into the next alkaline level after two weeks.

   If one is taking maintenance drugs or vitamins, he should press the green button. Izumi will then produce neutral pH water so as not to interfere with the medicine’s curative properties. Moreover, the body easily absorbs ionized alkaline water together with its powerful antioxidants because of its reduced molecular size. Antioxidants can reverse the signs of aging and restore the normal function of organs and cells.

   “Moreover, Izumi offers practical solutions to homemakers. Instead of buying a five-gallon alkaline water worth P40 to P50 every day, Izumi’s state-of-the-art cartridge set can produce 6,000 liters of alkaline water which means a lot of savings per family,” said Morales.

   Another great thing about having Izumi in homes and offices is that one can have access to fresh ionized alkaline water anytime of the day. Fresh alkaline water means more antioxidants for the body — the more antioxidants we have, the healthier we become. 

AqualiPure, distributor of quality water systems and equipment, offers after-sale services and long-term warranty for Izumi users.  Call -2882231, 2883858, or  txt 09178967809,09228563926 for more information or visit www.aqualipure.com

ABS-CBN Launches Mark Nicdao's VANTAGE Magazine

ABS-CBN Publishing Inc. (API) proudly launched VANTAGE, a premiere photography magazine featuring the celebrity photographs of Philippines’ renowned “master of shutters" Mark Nicdao, with an exquisite grand launch, book signing and exhibit last March 6, Sunday at the Fashion Walk of Greenbelt 5, Makati City.

 
VANTAGE is the first ever API title that comes with eight collector’s edition cover, showcasing photographs of the fashion and entertainment industry’s crème de la crème from 2003 to present. The eight covers flaunt radiant poses of Kris Aquino; Sarah Geronimo; John Lloyd Cruz; Jericho Rosales; Bea Alonzo, Anne Curtis, KC Concepcion and Angel Locsin; Solenn Heusaff, Marian Rivera and Cristine Reyes.

Mark Nicdao with Kris A.

Celebrity guests Solenn H., Bianca K., Lovi P., and Carla H.

Angel L., Mark Nicdao and Anne C.

Hosted by acclaimed events specialists Tim Yap and Mega daughter KC Concepcion, Mark Nicdao’s VANTAGE was attended by other most sought after celebrities - Georgina Wilson, Michelle Madrigal, Ruffa, Richard and Raymond Gutierrez, Kim Chiu,  Angel Locsin, Anne Curtis, Jericho Rosales, Bea Alonso, Bianca King, Lovi Poe, Carla Humphries, Liz Uy and Kris Aquino. Other VIPs were also there like Wil Stein.

A walk through of Nicdao’s favorite works was offered for the guests, where he shared the inspirations and stories behind the photographs. A chronicle of Nicdao’s colorful life was also presented, followed by a silent auction and an autograph signing by the master of photography himself. Party music was brought by DJ Jujiin Samonte.

The collector's edition of Vantage will have a limited run—only 150 numbered copies printed per cover—and will be exclusively available in all Fully Booked outlets. The regular newsstand edition will be available in leading newsstands and bookstores nationwide on March 20.

INOSPHIL Celebrates 10 Years of Healthy Cooking

INOS, A Homemaker's Best Friend 

Pots and pans? But its not just ordinary cookware. . . INOSPHIL is the only alternative for sturdy, top of the line cookware that allows frying without oil, grill without charcoal, and cooking with less or no water, thus retaining the nutrients of the food being cooked. The best! 

INOS cookware are made of surgical stainless steel with a five-ply bottom that allows even heat distribution and retention. INOS do not get rusty or corrodes even after years of use, hence you can be assured that the food cooked is free from toxins unlike those of  sub-standard cookware that peel or chip. This uniquely functional and durable cookware is manufactured by INNOSS Metal Co. Ltd. of Korea and China, which also produces quality cookware for the U.S.A

And best of all, INOS products do not cost  an arm and a leg. A set of five costs as much a  top cellphone model. Those who can't afford to buy a set can still purchase one or two items according to their needs. Inos is a good kitchen investment because of the health benefits it provide the family. Now INOSPHIL has even made it easier for housewives to acquire these cookware through its installment scheme through major credit cards like BDO, Metrobank, Visa and Mastercard.

Aptly, INOS starts its second decade with the resolute aim of continuing its thrust to improve Filipinos’ cooking with a high quality cookware that protects and promotes health. All INOS products come with a 25 year warranty. 


For inquiries, pls. call 636-0998 or 687-4960. You may also visit their offices at the 5th Floor, Cityland Shaw Tower, Mandaluyong City. 

The INOS Cookware Line

OP300 CLASSICO SERIES

1750-1 GIPFEL SERIES

INOS PAELLERA

INOS WOK

INOSPHIL @ 10: A Woman's Journey to Success 

"Ten years ago, I had a big dream... I want INOS to grow."

And that was the solemn vow made by Josephine G. Cunanan to herself from day 1.
 

From its humble beginnings, INOSPHIL Corporation which was established on March 1, 2001 has indeed grown---from their first office, a tiny room with two desks and a telephone---they now occupy three units at the Cityland Shaw Tower in Mandaluyong as their corporate offices. With only two staff to assist Chairman, Chang Kyu Kim and President/CEO, Josephine G. Cunanan, when they started, INOSPHIL  now have 26 employees at its employ, not to mention a sprawling warehouse in Marikina City, several delivery vehicles and hundreds of distributors nationwide.

But steering the company was not easy, Cunanan admits. A neophyte, the former media practitioner knew nothing about handling a business. “The first five years was particularly bad. We had stocks just sitting in the warehouse, not moving. Sales were slow, and it was at that point that I almost gave up,” Cunanan recalls. But because she believes that their products has superior quality, and the benefits they bring will change and improve the life of Filipino families for the better, Cunanan persevered.

When her business partner entrusted to her full rein of the company, Cunanan handled all aspects of the business. She took a crash course in accounting, bookkeeping and personnel management. Unfazed, she would even go to China (where they source their products), whenever problems in their shipment came up. She learned not just the ropes in importation but dealing with government red tape as well. And she had to learn fast, since she really wanted the company to fly.

“I felt responsible not only to my family, but the families of my employees. If the company folded up, they would lose their jobs. I did not want that to happen,” Cunanan said.

And so armed with this resolve, she worked harder. The former media practitioner, who couldn’t boil an egg, took up a culinary course. She also helped design some of their cookware. Eventually, she started coming out with her own recipes – healthy meals without oil. Last year, she published her own INOS cookbook that contains the various concoctions of the Inos culinary team.

When her staff could not handle all requests for cooking demos, she would conduct demos herself. Sales teams were created and deployed to all provinces and different parts of Metro Manila. Cunanan and her team had to work harder. When sales would dip in a particular area, she would call the attention of the concerned sales team. The company was on its way up.

Setbacks 

But the business again slumped after typhoon Ondoy devastated Metro Manila.

“I thought this time I would lose all,” Cunanan said. “All of our stocks were in our Marikina warehouse.”

When floodwaters were inches away from the warehouse, Cunanan and her staff stranded in their Mandaluyong office held hands and prayed. Miraculously, the warehouse and their products were spared, but rising up from the financial havoc wreaked by Ondoy was a frightful challenge. The economy was down, most businesses were on their knees. Many people lost their homes, belongings, some, their jobs. Cunanan knew it would be a long while before things return to normal.

To add to her misery, it was also during this time that her mother was diagnosed with cancer. “I felt that both my mother and the company were gasping for air, fighting for survival. I can work longer hours to keep the company afloat, but I felt helpless seeing my mother getting weaker. I wanted to help her fight the disease, but all I could do was see to it that she had the best medical care. I prayed that she be given more time. During those times, I never prayed more in my entire life.”

Although crushed by the weight of her problems, Cunanan had to show a brave front at the office. When she felt like crying, she would hide under her desk so that her staff would not see her weeping. Her husband and two young children gave her all the support, but Cunanan felt she was carrying the world on her shoulders.

And as things started looking up for Inosphil mid year last year, Cunanan's mother died in September 2010. Although grieving, Cunanan buried herself in work and thought of putting up an advertising agency, ADS101. She thought that since she'd be needing media and public relations services to fuel the company's expansion, she might as well have her own in-house agency.

“After what happened, I am certain nothing and no one can stop me now,” Cunanan said. “I've been through the worst. I can face any problem now.”

Safe and Healthy Cooking

In line with the company's campaign to promote healthy cooking, all of INOS' recipes do not contain oil. This is because INOS cookware allows frying without oil, cooking with less water or no water, grilling without charcoal, and baking without an oven. These qualities always leave people who witness their cooking demos amazed. It was their recipe to good health. It is also budget-friendly because its flat bottom has five layers that ensure even heat distribution. One needs only a minimum fire to cook, saving up on gas.

“I wanted homemakers to discover the joy and convenience of cooking the Inos way the way I do. Getting mothers to change their way of cooking was my biggest challenge,” Cunanan said. Her own family, composed of her husband Sonny and two daughters, benefited from the greaseless and no oil cooking, that’s why she wanted others to enjoy these benefits, too.

Choosing INOS cookware is choosing safe, healthy food. Unlike sub-standard cookware that peel or chip, INOS does not corrode, hence, one can be sure that the food cooked is free from toxins, and the natural taste and nutrients are preserved and retained. She also cited the disadvantages of cooking food on unhealthy cookware, especially those non-stick pans that are made of plastic. When the non-stick coating starts chipping away, the enamel contaminates the food during cooking and which is in turn ingested by your family as toxins.

Celebrating 10 Years

And now, the company that promotes healthy cooking celebrated its 10th anniversary at a thanksgiving party held recently at the Crowne Plaza Galleria Manila, Ortigas, INOSPHIL’s President and CEO Josephine Cunanan declared it as “A Celebration of Life.” Cunanan, bursting with pride, helped Chairman Chang Kyu Kim handing out awards and rewards to the people who worked and stood by INOS through the years. 

 

And as she looks towards another decade of providing Filipinos healthy cookware, she continues to dream...of making INOS a byword in every home.

INOS People in Action

Josephine G. Cunanan, the Shaker & Mover 

Chef Jo (right), in her chef's uniform

Ma'am Jo, in the thick of an INOS demo, at the Rotary Center.

The INOS staff doing their stuff.

Ma'am Jo (2nd from left), as she is fondly called by her staff, with some friends during an INOS sortie.