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.