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Three Chefs Ponder
The Cebuano's Palate
Most local businessmen commonly refer to Cebu as THE testing ground for any product or service one would like to ascertain for marketability.
This unspoken but popular thinking had remained unchallenged for quite sometime. Toque of the City (TOC) had heard countless anecdotes about various businesses not being able to crack the Cebu market and quite a few about others who reaped the rewards for successfully penetrating it.
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Photos: Chef Adam, Chef Tom and Chef Dietmar |
Toque of the City Cebu
Goes Culinary!
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Cebu Goes Culinary 2004 proved once again that it is one of the biggest culinary events down south. Sponsored by the Hotel, Resorts, Restaurant Association of Cebu (HRRAC).
Hundreds lined up at the registration booth as early as 8 o’clock in the morning to visit the various displays of the foods service companies led by Unilever Foodsolutions.
The Unilever Foodsolutions booth was bustling with guests from all over the region Visitors were welcomed by the team led by Unilever Foodsolutions Marketing Manager Francis Ong.
Unilever Foodsolutions provided special chef’s jackets to select culinary teams of Waterfront Cebu City Hotel (over-all winner), Shangri-La Mactan Island Resort and Cebu City Marriott Hotel.
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One wonders if this is just one of those urban myths. What makes the Cebuano any different from other local consumers? Does this penchance to be discriminating in purchases extend to the Cebuano’s taste for food? Click here to find out what three executive chefs from Cebu's finest hotels think about the matter.
Also, visit the recipe page for great recipes from our featured Chefs! |
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Culinary Masterpieces from Three Great Chefs!
Visit the recipe page for mouth-watering recipes from Chef Tom Hines of Marriot Hotel Cebu, Chef Dietmar Dietrich from Waterfront Cebu and the indefatigable Chef cum Fashionista Humphrey Navarro!
The recipe page gives you an option to view recipes by type or by Unilever Foodsolutions products used! Click here. |
| Click here to read the article. |
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Choosing the Right Culinary School
Staff development is a key ingredient in keeping employees motivated and loyal and also an important factor in the success of the business. It is through training programs that employees not only learn new concepts and skills that were formerly not available to them but also a chance to be familiar with the latest trends in the industry. Training can be in the form of new staff training programs, where new employees learn the basic skills inherent in their job responsibilities, or retraining for old employees who need refresher courses and new skills to keep them abreast of new trends. |
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A Chef as a Fashionista
The energy behind Humphrey Navarro is undeniably boundless. Most, if not all, talk about Humphrey’s intensity and deep passion for food in all its colors, textures and taste like a musician fine-tuning an instrument to captivate, enthrall or intrigue. It is no wonder then that he branched out into another area close to his heart – kitchen work wear. He calls his work wear company Chef Republic.
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Click here to read the article. |
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Click here to read the article. |
Real Customer Service |
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Most establishments do not train their personnel on the importance of solving customer problems, nor given methods by which to solve them. Click here to read the articles.
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ISCAHM starts Year-Long Programs
The International School for Culinary Arts and Hotel Management (ISCAHM) recently launched its year-long programs. To find out more about their programs, click here to read.
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