Toque of the City (TOC) takes time out to visit the Pearl of the South where it is said that seasonal tourist traffic does not exist. In a month we call part of the “lean season” in Manila, we found ourselves visiting fully booked hotels, all enjoying peak capacities. We found ourselves competing for tables with Japanese and Koreans in restaurants and hotel outlets. The thought that some tourists do skip Manila in their itinerary does hold true and deep in the south of the archipelago, business is doing great!
TOC however was not about to cover what makes Cebu defy the “laws” of seasonal tourist arrivals. TOC wanted to know more about the legendary Cebuano consumer and his dining preferences. And what a better way to dissect the Cebuano Palate than through the eyes of three foreign chefs each running a premier hotel in the heart of Cebu.
In this issue, TOC also features another chef who had remained a maverick all these years --- winning as many culinary awards as he can and now going into kitchen work wear with a bang. Meet Chef Humphrey Navarro who does not intend to slow down any time soon. Being firm believers of training, we delve deeper into choosing the right culinary training school for you or your culinary team. With all the culinary schools and training facilities in the city, how do you choose which one? What are the basic things you have to look out for?
Finally, let us all wish TOC Editor-in-Chief Paten Rosete the best of luck as she joins the Unilever Foodsolutions Hongkong Marketing! Good luck Paten! |
