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Reflecting on Your Business Setbacks
Challenges are an inevitable part of any endeavor, especially a business one. From unforeseen economic shifts to internal operational hurdles, every business owner will inevitably face obstacles that test their resolve. As we live in a fast-paced world, we sometimes forget about looking back, and what better time to do it than the Holy Week? […].....»»
Earth Hour, 5 Reasons to Participate
On March 23, from 8:30 PM to 9:30 PM, everyone in the world is encouraged to turn off their lights and appliances. Dubbed Earth Hour, this global event started in Australia back in 2007 as a World Wildlife Fund (WWF) initiative. It might be easy to wave off Earth Hour as just 60 minutes of.....»»
Who wants a ‘tindesal?’
There really is no stopping chef Myke “Tatung” Sarthou. After opening four restaurants of different concepts with business partners — Chef Tatung’s Private Dining, Lore, Azadore, and New York Cubao — he is finally launching his very own on 26 October. It is called Tindeli, and you can find it at Gateway 2 mall, Araneta City, Cubao, Quezon City. Glazed barbecue. Not exactly a restaurant, Tindeli is more of a deli shop and café with a Pinoy touch. It actually got its name from “neighborhood tindahan” and “upscale specialty deli.” It combines a dining area that can accommodate a maximum of 80 people and serves quick meals, salads, sandwiches, noodles, coffee, freshly baked breads and pastries, and a deli that sells homemade sausages, particularly his smoked hamon, wood smoked bacon, tapa, tocino, paté, local cheeses, chicken galantina, longganisa and other charcuterie. It also sells bottled products, such as salad dressings, sauces and drinks. The Galantina they sell in whole chicken form at P1,600. They also slice it and use it for a sandwich or rice meal. Chef Tatung shares that “the food we serve and sell at Tindeli is custom-made for the store, thus giving it a very personal touch. We bake our own breads and pastries, we make our own sausages, longganisa and other charcuterie.” Chori Quezo with salad. All these delicious goodies are, yes, familiar and homey, yet expertly cooked and prepared for the best dining experience ever. One of the highlights of the Tindeli menu is the Tindesal sandwich, which are oversized pandesals with different fillings that remind you of your childhood baon, the kind moms used to make, such as Chicken Salad Sandwich and our longganisa in bread. “Tindesal is our way of celebrating the pandesal as a great bread for delicious sandwiches. Our Chicken Salad Tindesal, for one, is made into an open-faced sandwich topped with a generous dollop of chunky chicken, béchamel sauce and melty cheese to create a delicious blend of flavors and textures that bring back memories and at the same time create new ones,” says Chef Tatung. Galantina. Tindeli, says Chef Tatung, is “not meant to be a fancy place but a cozy spot where one can relax and chill with good homemade food and good coffee or tea — alone or with friends and family.” Chef Tatung personally handpicked the colors and the design of Tindeli. He had modern Filipino interiors done, using traditional elements of Filipino design, such as an oversized solihiya, or thin rattan woven into sunburst patterns, to give the place a homey vibe. So, with the use of terra cotta tegula roofing as wall treatment. The lively hues and elements of modern art, on the other hand, gives the Filipino deli and café a contemporary and relaxed ambiance. Lechon Baka Tindesal. From this first store at Gateway 2 mall, Chef Tatung is looking to open more Tindeli outlets in key cities around the metro and provincial areas in the next two to three years. The post Who wants a ‘tindesal?’ appeared first on Daily Tribune......»»
New design-led heritage boutique hotel to open in Singapore
21 Carpenter, a heritage boutique hotel, is slated to open its doors before the year ends. Nestled between the vibrant nightlife of Clarke Quay and the old-world charm of Chinatown, this centrally located property is developed by conservation specialists 8M Real Estate. 21 Carpenter has been brought to life through collaborative efforts involving local and international partners, renowned for their contributions to design, art and dining. Notably, the hotel showcases the architectural expertise of the award-winning firm WOHA in restoring the historic building. The hotel also proudly holds the distinction of being a member of Design Hotels, affiliated with Marriott Bonvoy. Steeped in history and architectural significance, the 48-room development breathes a new lease of life into the former Remittance House, Chye Hua Seng Wee Kee, dating back to 1936. WOHA has seamlessly blended tradition and innovation while incorporating thoughtful design elements into the row of four heritage shophouses. “In the creation and design of 21 Carpenter, we wanted to honor the rich history of the heritage structure. Every detail has been thoughtfully crafted, with key parts of the design reflecting the historic building’s aesthetics and storied past,” says Richard Hassell, founding director of WOHA. 21 Carpenter comprises two distinct wings: The Heritage Wing, featuring 26 rooms in the conserved building, and The Urban Wing, a contemporary five-story extension with an additional 22 rooms. The generously sized rooms range from 30 to 56 square meters, allowing ample space for a comfortable stay. The property also boasts a rooftop infinity pool and lounge offering breathtaking views across the city and Marina Bay, along with a garden terrace on the third level. The hotel will feature an independent neo-bistro and bar, with Michelin-star chef Andrew Walsh at the helm as the culinary director. Located at the corner of Carpenter Street and New Bridge Road, the street-level neighborhood venue is poised to become a destination for the modern-day epicurean. The space is designed for one to linger longer and diners can expect elevated renditions of timeless classics in hearty portions. In keeping with the brand’s core pillar of sustainability, 21 Carpenter has been meticulously restored using many of the original features of the building. Crafted for the contemporary luxury traveler, the property’s interior combines heritage and modern design, featuring commissioned art by renowned local artists, carefully curated by The Artling. Amenities and in-room touches will also embrace the talents of local creators, ensuring an authentic and immersive experience for the most discerning of travelers. “As the only heritage hotel debuting in Singapore this year, 21 Carpenter is more than just a place to stay; it is a place to experience Singapore’s true history and past, while creating new stories for the future,” says Tarun Kalra, general manager of 21 Carpenter. “The team and I are excited to define hospitality through our thoughtfully considered service touches, offering guests an experience that encapsulates the very essence of our brand and its charm. During their time with us, we hope guests enjoy an immersive cultural experience that will leave a lasting impression.” Visit www.21carpenter.com.sg/. The post New design-led heritage boutique hotel to open in Singapore appeared first on Daily Tribune......»»
PSID exhibit showcases cross-cultural designs
The Philippine School of Interior Design-Ahlen Institute Inc. resumes its tradition of showcasing the works of its graduating students through a public exhibition three years after being interrupted by the Covid-19 pandemic. Batch 2023’s Phusion exhibit opened last 2 October at the Greenfield Tower in Mandaluyong City and will run every day until the end of the month. “The residential spaces you enter feature cross-cultural design,” the institute’s dean, Dr. Carol Peña, said in her message to exhibition-goers. “Through this theme, PSID-Ahlen aims to showcase how culture influences interior design — and conversely, how interior design exemplifies culture — through the creative adaptation of various design elements and the reimagination of layout.” At the press launch held last Thursday, DAILY TRIBUNE had a walk-through with exhibit guide Jade Vinco, a fourth-year student on the publicity and promotions committee. The exhibit, which serves as the final requirement for graduation, has 12 booths divided among 44 students with a maximum of five members per grouping. For inspiration, each group was given a client, either solo or a couple, representing the mixed cultures they would be fusing to create a unique design for a pre-assigned house area. The students shouldered their expenses with some help from sponsors. [caption id="attachment_193559" align="aligncenter" width="525"] ‘Per Ankh’ Antoinette Nicole Mercado, Joana Mannel Lipana, Katrin Miriel Araja, Janiz Karen Adlawan and Katrina Marie Balkin. | PHOTOGRAPHS BY JOCELYN VALLE FOR THE DAILY TRIBUNE[/caption] Filipino x Egyptian: ‘Per Ankh’ Antoinette Nicole Mercado, Joana Mannel Lipana, Katrin Miriel Araja, Janiz Karen Adlawan and Katrina Marie Balkin chose to name their booth from the ancient Egyptian symbol per ankh, meaning “key of life.” But they came up with a very contemporary and homey take on the melding of cultures between a newlywed couple, one Filipino and the other Egyptian, as their clients. Thus, the choices and placements of cultural references — (from the Philippines) Malakas at Maganda, the Bulul and (from Egypt) pyramid pharaoh — look like personal belongings rather than museum pieces. The writings in hieroglyphics (meaning “ikaw at ako, habangbuhay”) and Baybayin (meaning “ikaw ang tahanan”) also make complementary effect. Another well-thought-out cultural fusion is exemplified by the pair of Egyptian interlocking chairs with cushions made of Maranao malong and a backrest in solihiya. [caption id="attachment_193561" align="aligncenter" width="525"] ‘Buhay Ubuntu’ by Sofia Pascual, Cheska Mendoza, Sophia Chelsea Yling and Chloe Carpio.[/caption] Filipino x South African: ‘Buhay Ubuntu’ Sofia Pascual, Cheska Mendoza, Sophia Chelsea Yling and Chloe Carpio discovered the Philippines has many things in common with South Africa. The acacia tree, for instance, is where animals hide in safaris. That’s why they chose a dining set made in solid acacia wood and had it shaped round so their clients, a retired couple, could have a “personal dining experience with their guests.” They also took note of the similarities of Bahay Kubo to the traditional Tswana and Sotho huts in South Africa. Thus, the thatched roofs are made from synthetic materials. The other materials, though, are natural as both cultures utilize what they can find from their surroundings. [caption id="attachment_193562" align="aligncenter" width="525"] ‘FILLENIUM’ by Michelle Bagro, Rovina Manuel, Rosana Bandola and Romeo Gabriel Conge.[/caption] Filipino x American: ‘Fillenium’ Michelle Bagro, Rovina Manuel, Rosana Bandola and Romeo Gabriel Conge felt challenged designing a kitchen for their client, a Filipino-American in his 20s with a partner who’s a chef. The American influence is so prevalent that they had difficulties zeroing in on just one aspect. They finally decided to focus on the Hollywood Regency style born during the golden era of the world’s movie capital from the 1920s to the 1950s. Thus, the bold colors, specifically blue, with metallic accents and, of course, the iconic black-and-white tiles. A giant pair of kutsara’s tinidor serves as a centerpiece for some Pinoy reference and perhaps humor. [caption id="attachment_193550" align="aligncenter" width="525"] ‘Relajarse’ by Maui Severino.[/caption] Filipino-Nicaraguan: ‘Relajarse’ Maui Severino opted to singlehandedly conceptualize the booth she’s named after the Spanish word for “relax.” She has an actual client — her aunt, a nurse married to a Nicaraguan and currently based in Hawaii. The bathroom she designed comes with a walk-in closet. It also has gold accents because “gold is Nicaragua’s main export.” Then there are Filipino elements, such as solihiya cabinets and closets, as well as ceilings made of abaca. Plus, the potted Monstera Deliciosa plants. It feels like being transported into Central or Latin America. Filipino x Brazilian: ‘A Diversao’ Irish Monique Cube, Reichel Alessandra Baytan and Chey De Guzman confessed to breaking away from their usual muted colors to vibrant hues in designing the den for their client. They then chose Brazilian elements with an organic connection with nature and colors inspired by the Amazon. From the Filipino side, they decided to use natural elements and materials. Thus, the padded walls and banig ceilings also serve as sound absorbers as their clients love music and to party. Filipino-French: ‘L’Amour du Monde Entier’ Alma Marie Lacman, Glovelle Palileo, Kristin Dominique Ramos and Sophia Ejercito designed a decidedly fused Filipino and French design for their client, a supermodel now married to a French national. They mixed the airiness and spaciousness of the French design with the Filipino references. Check out the Luna painting and the Banaue Rice Terraces. Filipino x Scandinavian: ‘Lagom’ Stephen Michael Chan, Maria Beatriz Guiterrez, Nicolette Lee and Carl Lois Mico cleverly and beautifully melded Filipino and Scandinavian elements to create an inviting and exciting dining area. There are mixed dining chairs, including a bench inspired by the bangko. For drama, there’s an accent wall, where, at first glance, “medyo nakatago pa ang accessories,” and then the Filipino elements are revealed. Then there’s a daybed at the back because Filipinos love to have a siesta after a meal. Filipino-English: ‘A Bachelor’s Tavern’ Regine Calupitan, Marielle Marzan, Izabela Galanto and Ailene Carino designed a British kitchen for their client, a Filipino-English rugby player. Thus, the choice of the Chesterfield furniture, which the aristocrats prefer because their clothes don’t get creased. The ambiance also resembles a pub but is elevated. Filipino-Italian: ‘Semantika’ Jana Loise Cruz, Sophia Denise Ignacio and Jeyna Francesa Meria were inspired by their clients’ love story that started in the heart of Milan in designing a romantic and opulent bathroom. They chose accent pieces highlighting both cultures’ craftsmanship and went for an open layout. There’s a bathtub because Italians supposedly love long baths and a garden outside to invite nature in. [caption id="attachment_193555" align="aligncenter" width="525"] ‘YAKKA’ by Kharen Urbano, Franchesca Eunice Co, Kristine Sempio and Kat Calloy.[/caption] Filipino-Australian: ‘Yakka’ Kharen Urbano, Franchesca Eunice Co, Kristine Sempio and Kat Calloy designed an office-cum-den that can be used for a studio condo unit. There’s a working station for the client who runs his own business. Then there’s a spot for relaxation with a hammock to boot! They also used wildlife and Outback inspirations and an original artwork echoing the Great Barrier Reef. [caption id="attachment_193557" align="aligncenter" width="525"] ‘PearL of the Orient Meet Prosperity’ by Victor Flores, Kaila Laido, Sophia Serrano and Jade Vinco[/caption] Filipino-Japanese: ‘Peart of the Orient Meet Prosperity’ Victor Flores, Kaila Laido, Sophia Serrano and Jade Vinco decided on a round concept for the bedroom they designed for their client. They explained that there’s a round shape in both the Philippine and Japanese flags. The number eight is also considered in Japanese culture. [caption id="attachment_193564" align="aligncenter" width="525"] ‘KANLUNGAN’ by Karen Cabalquinto, Isobel Merici Dator, Erica Leona Chua and Sheina Rose Gina[/caption] Filipino-Persian: ‘Kanlungan’ Karen Cabalquinto, Isobel Merici Dator, Erica Leona Chua and Sheina Rose Gina opted for a Filipino name to call their booth as it perfectly describes the coziness of the bedroom they designed for their client, who has two kids. They said having a bedroom with two sections in Iran is customary, so they did exactly that. They also used Persian floral patterns and other elements, Filipino elements, such as mahogany wood and Bulacan pattern furniture. The post PSID exhibit showcases cross-cultural designs appeared first on Daily Tribune......»»
Lester Pimentel Ong: The ‘Iron Heart’ director is also a restaurateur
When action films came to a screeching halt around year 2000 because of piracy, then stuntman Lester Pimentel Ong bravely ventured into the food business. For him, it was like wading into untested waters. “Nagsimula ako sa (I started in) Rice-In-A box 23 years ago. I started in the film industry as a stuntman. Nakatrabaho ko si Victor Neri, sa mga films ni direk Toto Natividad. Nawala ‘yung raket namin sa stunts kasi nauso ‘yung piracy sa film. Humina ‘yung action film so wala kaming raket. (I worked with Victor Neri, in the films of director Toto Natividad. We lost our stunt jobs because film piracy became prevalent. Action films slowed down, so we didn’t have a job). With his P80,000 savings, he started his rice-in-a-box business at Masagana City Mall, in Pasay, recalled Ong during the opening of the ninth branch of Wangfu, his Chinese-Singaporean restaurant that’s been up for 11 years now. That small rice-in-a-box business now has more than 100 stores consisting of food carts and food stalls. “That business financed all of our other businesses, all our other restaurants,” said Ong proudly. A foodie, Ong was exposed to street food when he was a wushu athlete who represented the country in many competitions abroad. He reveled in the street foods of China, Hong Kong, Taiwan, Singapore and Thailand. “I would go around to different places and tuwing may break kami, we would explore the street food market ng different countries. I fell in love with different kind of food, Asian food,” he said. Wangfu came about because, after shoots, “kapag late night, wala kaming makakainan. Nasa food business naman ako, so nagtayo kami ng restaurant sa Tomas Morato. Iyon ang first branch (of Wangfu),” he said. He was joined in the venture by business partner Ace Wang. Wangfu serves Singaporean cuisine like laksa, Hainanese chicken and salted egg fried chicken. From Sir Chief to Sir Chef Actor Richard Yap is also one of Ong’s partners in Wangfu. Yap disclosed that when he was young, he “used to cook at home because my mom cooks very well.” It was his love for food that drove him to study culinary arts. But he discovered along the way that cooking was not for him. “When I took up a culinary course, I found out na hindi pala para sa akin ang pagluluto (that cooking is not for me). Ang hirap ng preparations. It takes a long time. Kung ako ang magluluto (If I will do the cooking), it will take three to four hours if you do it by yourself,” he said. In college, Yap took up a pre-Med course, Medical Technology, for two years, and then stopped because his father asked him to take up Business Management instead. When he applied for Med studies at UST, he was told that he had to go back to first year again. “I said never mind. I’ll just finish my Business Management course at La Salle,” he recalled. Getting into showbiz 12 years ago was something that Yap didn’t see coming. “When I started out with “My Binondo Girl”, after that nagdadalawang isip ako (I had second thoughts). So, I had to ask around. One of my directors, direk Jeffrey Jeturian, said, ‘You know, you have to make a choice kasi it’s either you go full-time sa showbiz or not.’” Yap’s apprehensions were not without basis, since not a lot of people would make it at his age then, around 40. “Ako, sabi ko, late na ako (I’m late), wala pa akong experience. It would take me a lot of time to catch up with veteran actors and actresses,” he said. Fortunately, those around him told him he had a future in showbiz for as long as he persevered. And that he did — and now he’s Richard Yap, a popular actor and household name, forever remembered by many as Sir Chief of the blockbuster TV series Be Careful With My Heart. The post Lester Pimentel Ong: The ‘Iron Heart’ director is also a restaurateur appeared first on Daily Tribune......»»
Fusing science and magic
If you’re like Vera Wang, and was “late” getting into the SPF game, today you may be seeing the “badges” of those carefree sunny days of worshipping the sun every time you look in the mirror. But while sunscreens and sun tints, even sun protection capsules, were not part of rituals you ever undertook for your skin, you can let the panic abate — there is hope! So I submitted to a skin analysis last year (screaming inwardly). I was in denial. I felt light years away from the creeping signs of age — fine lines, dark spots, saggy jawline. But the proof was there on the blinking screen. Yes, it screamed back at me, you should have used those sticky, smelly sun lotions your mother used to push into your hands. These days, lucky mortals have a wide range of choices for sunscreens that actually smell good and don’t leave your skin looking pasty white or coated in oily gunk. In fact, there are numerous solutions to almost every skin problem you can think of. [caption id="attachment_193222" align="aligncenter" width="525"] WEARING the Swarovski necklace from the latest collections. PHOTOGRAPHS COURTESY OF SWAROVSKI[/caption] Acne is addressed by brands like, get this, Acnes, which makes zit-zapping quite a breeze; or even homegrown label Human Nature, which just came out with a Tea Tree Body Cleanser and Tea Tree Body Acne Gel for clearer skin all over. Wrinkles are battled by serums for every need, and if you have not much patience for regimens and rituals, a quick, non-invasive treatment at a reputable aesthetic center can have you feeling refreshed in no time. The era of lunchtime treatments has been food for the soul among a growing number of fans. [caption id="attachment_193225" align="aligncenter" width="525"] SWAROVSKI Afternoon Tea at Raffles Makati.[/caption] Here’s the latest in the arena of skin rejuvenation: Rejuran, a “new concept healer” made of polynucleotides, has arrived in the country courtesy of its exclusive distributor TritanMed. Polynucleotides are DNA fragments of specific size derived from wild salmon. This unique ingredient gives Rejuran its power to “make your skin young and healthy,” meaning “improved hydration, skin texture, skin elasticity and skin repair,” naturally. The injectable delivers the highly bio-compatible polynucleotides directly into the skin, and “activates the self-regenerative ability of the skin and improves the appearance of various skin concerns, such as wrinkles, scars, large pores, redness and pigmentation, etc.” [caption id="attachment_193226" align="aligncenter" width="525"] From the LUNA collection[/caption] It is, in short, the best and proven safest way to look 10 years younger, as testimonials online reveal. Other benefits of the treatment are: “promotes the secretion of collagen and restores Extra Cellular Matrix to recover thin and damaged skin inside caused by aging, while simultaneously improving skin elasticity and reducing the appearance of wrinkles; improves pigmentation and overall brightness of the complexion, which is helpful in recovering the tonicity and luminosity of smoother skin texture.” Price-wise, it is said to cost less than the popular “lunchtime treatment” called fillers and delivers results just as quickly. Sometimes I think the multimillion-dollar world of beauty simply wants to inundate us with blurbs just so we will feel a raging need to get that glass skin, wing-tipped eyes and long, outrageous lashes. It’s a good thing science gives us an opportunity to have these “transformative” qualities, just like magic. [caption id="attachment_193227" align="aligncenter" width="525"] ANA Gonzales of Havaianas Philippines.[/caption] Shine on An afternoon tea worth a sip is one that is currently being served at the Raffles Makati’s The Writers Bar. Aptly described as “a shimmering fusion of history and luxury, the Swarovski Afternoon Tea was unveiled on 27 September with Swarovski’s latest collections on display. The new pieces, coming in bright jewel tones of green, pink and blue, were designed by Swarovski Creative Director Giovanna Engelbert, who was inspired by “multiple worlds.” Also, science and magic met in this latest output, from “Idyllia’s secret gardens filled with wondrous creatures, or Luna’s star-covered skies illuminated by crescent moons.” See for yourself the exquisite Swarovski’s unmistakable “shapes of Dextera” and “the show-stopping cuts of Mesmera.” Luna is the newest collection to date, and for sun-worshippers, perhaps a little foray into the darker realms will balance it out, giving “mystical energy” amid too much reality. Raffles Makati’s executive chef Bela Rieck presented the afternoon tea, with delicacies like “green mango tart with sea grapes, seared tuna with mango cilantro salsa for the culinary art tier, and desserts like the crystal glazed reinvented raspberry, white wine coconut spritzer and a mesmerizing crystal-inspired praline.” The special afternoon tea is available until 30 November. [caption id="attachment_193228" align="aligncenter" width="320"] COLOR and comfort in new slides.PHOTOGRAPHS COURTESY OF HAVAIANAS[/caption] Slide into comfort and color It’s here: the Havaianas Slides are the newest way to walk on the side of style. Wear it anywhere, even at the Mansion Sports Bar, and feel the comfort and cool all at once. A cushioned footbed and slip-resistant sole are pluses for this fashionable footwear option. The post Fusing science and magic appeared first on Daily Tribune......»»
Keeping it together
It’s no longer unusual, nowadays, for a family to have one or both parents working in another country, or for grown children to relocate abroad for work or start their own family. Single parenting is also quite common, right along there with blended families and LGBTQ unions with kids. Yet even when families are together in one place — one home, compound, neighborhood or city — it takes a lot to stay “together,” literally and figuratively. Perhaps sensing the threats to what is recognized as society’s basic foundation, our government in 1992 decided to declare the last week of September as Family Week, as mandated by Proclamation 60 signed by then President Fidel V. Ramos. Ramos wanted the week to emphasize the importance of the family as “the foundation of the nation” and “as a basic autonomous social institution,” as well as recognize “the sanctity of family life,” as stated in the Constitution of the Philippines. The world may transform in many ways, but the need for family will never change. “No matter how much life changes and the concept of family evolves, it may continue to benefit human health and wellness by offering a sense of belonging and support,” it aptly states in an article on Better Help, which also enumerates the factors affecting family life as “advancements in technology, changing cultural norms, new priorities and advanced forms of communication fueled by the internet.” The sense of belonging one gains from being part of a family — whether it is in a traditional setup, adoptive or “chosen,” a new kind of family defined in these modern times — has a profound impact on one’s well-being. With government providing the impetus for today’s families to connect or reconnect during the annual Family Week, it is up to each one of us to take steps to keep ours together in these fast-paced, nomadic, dysfunctional times. In the local setting, we already see so many signs of the changing dynamics among families. We could wade through studies to figure out all the issues affecting our core foundation, but we believe one may truly gain more understanding by examining our own experiences. Here, we share the views of people in our sphere, in answer to our query: What do you consider as the biggest challenge for your family in these trying times? Gigie Arcilla, Editor-in-chief Dealing with young adult children presents the challenge of establishing boundaries as they seek independence and transition into adulthood. Striking a balance between support and autonomy, as well as providing guidance while allowing room for growth, can be difficult, especially for a single parent. [caption id="attachment_187927" align="aligncenter" width="1280"] STEPHANIE Mayo (fifth, clockwise) with her family. | PHOTOGRAPH COURTESY OF Stephanie Mayo[/caption] Stephanie Mayo, Film critic and writer I have senior-citizen parents, and my siblings and I are now at the age when our health naturally starts to decline. Even if someone has health insurance, no one can deny how debilitating and expensive getting sick is. Without health, quality of life is decreased. You also cannot work (no work, no pay for freelancers such as myself) if you are sick. Gratefully, none of us in the family are currently seriously ill. It’s just that given that these trying times are also marked by corruption, medical gaslighting, new diseases and viruses and climate change, health problems have become even more threatening. [caption id="attachment_187926" align="aligncenter" width="993"] PAULINE Songco (fifth from left) and dad Arnold, mom Dhen, grandmother Linda and sister Patricia. | PHOTOGRAPH COURTESY OF Pauline Songco[/caption] Pauline Songco, Editor and writer I would say our biggest challenge is finding time to be together. I am always never at home. If I am, I would just be there for a few hours to sleep. I would get up, then go to work again. I find myself having less and less free time than before. My sister is busy with work, and so is my father. My mom is left alone at home with my cats. But, she goes to the gym to occupy herself and to see her friends. Yet, I’m thankful for what we have right now for these are the same things that we used to pray for before. [caption id="attachment_187924" align="aligncenter" width="641"] PAULINE Pascual (first from left) and dad Roy, mom Jocelyn and sister Prizcia. | PHOTOGRAPH COURTESY OF Pauline Pascual[/caption] Pauline Joyce Pascual, Lifestyle writer Our family became even closer during the pandemic, and now that things are almost back to normal, it is the family bonding that we used to that we find the most challenging. My sister is studying and getting ready for her time at college while my parents are back in business and I am now working outside of our province. I miss the good old days even though we still saw each other every week. [caption id="attachment_187925" align="aligncenter" width="638"] RAPHAEL, Rachael, Joylen and Ruben Ramos. | PHOTOGRAPH COURTESY OF Raphael Ramos[/caption] Raphael Ramos, STEM student at De La Salle Araneta The desire to act in spite of the potential consequences for everyone else. The family members’ immaturity leads to a more serious issue and may stunt each person’s development. [caption id="attachment_187922" align="aligncenter" width="2246"] GEL, Dino, Tei and Maui Datu. | PHOTOGRAPH COURTESY OF Dino Datu[/caption] Dino Datu, Chef, journalist and entrepreneur The biggest challenge in families today is creating quality family time. Everyone is so busy and there are so many distractions. While working and school work are necessities, we need to create time to just sit together for regular meals and chat without our electronic devices. Even on rare occasions that everyone is together, dining out, for example, people look at their phones every few seconds. That’s what I think is a big difference between today’s families and those from a few decades back. We often see “perfect” families on social media. Sadly, it seems like that’s the only place it exists. Teresa Laurente, Business Consultant For me, it has to be family, healthcare, children’s education and social media effect on young people. Pamela Palacio, Statistician III, Provincial Government of Bataan Disrespect to God and parents. Negative effect of social media. [caption id="attachment_187920" align="aligncenter" width="1080"] YVETTE Chua-Carrion (fourth from left) beside her husband, businessman Melon. | PHOTOGRAPH COURTESYOF Yvette Chua-Carrion[/caption] Yvette Chua-Carrion, Educator and breakthrough life coach In these financially trying times — the budget for groceries, how to have savings for emergencies (which we hope won’t happen), and high gas prices. [caption id="attachment_187919" align="aligncenter" width="1600"] (FROM left) Riley, husband Noel, Tiffany and Ashley. | PHOTOGRAPH COURTESY OF Tiffany Cuna[/caption] Tiffany Sison Cuna, Former beauty queen turned entrepreneur Disciplining and inculcating values in our children knowing how the Internet plays a vital role in their lives — it could either influence them positively or negatively. [caption id="attachment_187923" align="aligncenter" width="1170"] JIA Bote and dad Milton. | PHOTOGRAPH COURTESY OF Jia Bote[/caption] Jia Bote, Student at the University of Santo Tomas With my father working away from home, the biggest challenge is having more time together as a family. When I was younger, I thought I had all the time in the world to spend time with my family. However, as I grow older, my responsibilities increase, and I have less free time than I used to. I remember spending the peak of the pandemic away from our father, and we could only talk through the phone for months. It was challenging for me not to see my father physically, especially when I go through difficult moments because I believe that we need more of our parents’ wisdom and guidance as we grow older. With the pandemic and the natural course of life, it feels like I have less time and opportunity to be with my father who is also growing old day by day. [caption id="attachment_187921" align="aligncenter" width="1242"] ALEX and Jet Capina (fourth and fifth from left) with their children. | PHOTOGRAPH COURTESY of Jet Capina[/caption] Jet Capina, retired bank vice president Our challenge is how to make the family complete on weekends. My children have their own gimmicks. Before every Sunday we were together attending church service but after the pandemic each of them esp Paolo is out of the house to be with his gf. I don’t think it’s good to write about it. Our challenge is how to make the family complete on weekends. My children are all good and well behaved but having grown up, the elder ones now and then have their own gimmicks. I am happy that my husband, who often plays golf, is with me always. The post Keeping it together appeared first on Daily Tribune......»»
Invasive species on the menu at London restaurant
A London restaurant is exploring whether eating invasive species such as grey squirrel, American Signal crayfish and Japanese knotweed could help fight their spread, but scientists remain skeptical. The idea behind several "invasive species supper clubs", the last of which was served on Tuesday at "zero waste" Silo restaurant in east London, is to "creatively popularize species that are detrimental to the environment", chef Douglas McMaster, who runs the establishment, told AFP. The omnipresent grey squirrels, signal crayfish and Japanese knotweed are all "forces of destruction" that squeeze out local populations, but all are edible and "delicious", he added. The invaders are the subject of a recently published report under the aegis of the UN, which gave rise to calls from experts to "wake up" to the "scourge". McMaster would like a legitimate supply chain and for the species to become "an accessible resource" for chefs. But the idea "isn't to popularise these invasive species so there's so much of a demand that we allow them to become more invasive", he stressed. "That would be a terrible thing to occur." He hopes instead to "bring back balance within the ecosystem and then we stop eating them". - 'Out of control' - But experts fear that the remedy will simply aggravate the problem. "Consuming invasive non-native species isn't something that I would encourage," Karim Vahed, professor of entomology at the University of Derby, told AFP. For Signal crayfish, which were imported in the 1970s for human consumption before escaping to colonize waterways -- to the detriment of the native white-clawed crayfish -- "there's a potential that people will even introduce them themselves if they think that they can then be collected as food". The invasive specimens also transmit a fungal infection, "crayfish plague", to which the American species are immune. And their few predators -- otters and herons -- are too few to stem their spread. "At the moment, the Signal is just spreading out of control," warned Vahed. The smaller, native crayfish, which have seen an 80-90 percent decline, are now at risk of extinction. In a small stream flowing through a park in Derby, central England, visitors can easily see the swarms of American crayfish. One of Vahed's students found the first specimen there 16 years ago and within five years the invasive species had completely replaced the native one. Simply taking the largest ones does not help contain the spread. "You're just helping the young American Signal crayfish to survive," explained Vahed. "So removing them and eating them isn't a solution." - 'Very human response' - The picture is more nuanced for Japanese knotweed, an invasive plant which can be eaten or used to brew beer. "It could potentially be a good idea," said knotweed specialist Karen Bacon, who found humor in the "very human response" of thinking "this plant is causing a problem, it is edible... let's eat it!". "But on the other hand, there are risks," added the professor, who is based at the University of Galway, western Ireland. Disturbing the plant can actually enhance its growth, she told AFP, adding that any project would need to be undertaken with experts "who understand the plant". "There is some potential in there, but it needs to be done carefully," she said. spe/jwp/bp/leg The post Invasive species on the menu at London restaurant appeared first on Daily Tribune......»»
‘Rama, Hari’ gala is a cultural feast
Rama, Hari (Rama the King) returns to live stage, becoming one of the most anticipated cultural events of the year. Produced by the National Commission for Culture and the Arts, in partnership with the Cultural Center of the Philippines, the ballet and musical had its gala at the rehabilitated Manila Metropolitan Theater on 15 September. Aside from the show itself, there were a lecture and a small tiangge (bazaar), affording the audience a fuller experience and a deeper appreciation of the ballet, as well as the source material, the Sanskrit epic Ramayana. Also an initiative in line with the recently signed Philippines-Indonesia Memorandum of Understanding on Cultural Cooperation and the Philippines-India Cultural Exchange Program, the lecture, “Perspectives: Understanding Ramayana, The Great Epic of Asia,” was held in the early afternoon at the Metropolitan Theater Ballroom, tackling the impacts and different interpretations of Ramayana not only in India but also in Southeast Asia. Speakers were Agus Widjojo, ambassador of Indonesia to the Philippines; Shambu Kumaran, ambassador of India to the Philippines; and Dr. Marilyn Canta, retired professor from the University of the Philippines in Diliman. [caption id="attachment_185911" align="aligncenter" width="525"] Indian Ambassador Shambu Kumaran, Dr. Marilyn Canta, NCCA chairman Ino Manalo and Indonesian Ambassador Agus Widjojo. | Photograph by Roel Hoang Manipon[/caption] The Hindu epic, said to date back as early as the mid-eighth century BCE, is a much beloved work and has many versions in Southeast Asia. Its influence is very much evident in Indonesia, where the epic has a version written in old Javanese, called the Kakawin Ramayana. The Prambanan, the ninth-century Hindu temple compound, has bas-reliefs depicting scenes from the epic, and the Ramayana Ballet is regularly performed up to this day. In the Philippines, the Meranaw people of Mindanao has a folk story derived from Ramayana, “Maharadia Lawana,” which was adapted into an hours-long, modern theatrical showcase for the Budayaw: The BIMP-EAGA Festival of Cultures in 2017. On the other hand, the tiangge, at the Hardin ng Ekspresyon, the west courtyard of the theater, had booths offering Indian food, spices and home decors. Fashion brand Plains & Prints also set up a corner featuring their latest collection featuring heritage sites in collaboration with photographer Mark Nicdao. On the other hand, the tiangge, at the Hardin ng Ekspresyon, the west courtyard of the theater, had booths offering Indian food, spices and home decors. Fashion brand Plains & Prints also set up a corner featuring their latest collection featuring heritage sites in collaboration with photographer Mark Nicdao. Audience members started arriving at six. The first-timers to the theater explored and took photographs of the different corners. Illustrious guests were led by National Artists Virgilio S. Almario, Benedicto “BenCab” Cabrera, Ricky Lee and Agnes Locsin, as well as cultural agency heads, National Archives of the Philippines executive director and NCCA chairman Victorino Mapa Manalo, National Museum of the Philippines director Jeremy R. Barns and Komisyon sa Wikang Filipino chairman Arthur P. Casanova. Also in the audience were theater and cinema scholar Nicanor Tiongson, professor and researcher Galileo Zafra, actor and satirist Mae Paner, actor Menchu Lauchengco Yulo, talent manager Noel Ferrer, theater critic Amadis Maria Guerrero, Manila Vice Mayor Yul Servo, chef Gelo Guison and designer Barge Ramos. Aika Robredo, the eldest daughter of former Vice President Maria Leonor “Leni” Robredo, also enjoyed the show. [caption id="attachment_185913" align="aligncenter" width="525"] The wedding of Rama and Sita.[/caption] Her mother graced a rehearsal on 6 September, especially invited by Rama, Hari choreographer and director, National Artist Alice Reyes and composer, National Artist Ryan Cayabyab. On 7 September, Robredo enthused on Facebook: “Yesterday, we, together with some local artists from Naga, trooped to the Metropolitan Theater in Manila to watch their first full stage rehearsal and we were stunned. They were not in costumes yet and the stage design was not even mounted yet but the entire production left us breathless and speechless!! It is the best of Philippine Dance and Music.” She encouraged everyone not to miss “the only collaboration that features the masterful works of five National Artists.” Aside from Reyes and Cayabyab, the other National Artists involved in the production are the late Bienvenido Lumbera, who wrote the lyrics and libretto; Salvador Bernal, who designed the stage and costumes; and Rolando Tinio, who translated it to English. They were not yet declared National Artists when the production by Ballet Philippines premiered on 8 February 1980 at CCP’s Tanghalang Nicanor Abelardo. The original staging featured Nonoy Froilan, Basil Valdez, Kuh Ledesma, Leo Valdez and Edna Vida. Rama, Hari was not restaged until 2012, starring Christian Bautista, Karylle Tatlonghari, Richardson Yadao and Katherine Trofeo. It won 14 Philstage Gawad Buhay awards. An adaptation was mounted in 1999, called Rama, Hari, Rama at Sita, The Musical, featuring Ariel Rivera and Lani Misalucha as performers, directed by Leo Rialp and choreographed by Locsin. The music was composed by Cayabyab and Danny Tan, and the lyrics written by Roy Iglesias and Dodjie Simon, based on Lumbera’s book. Rama, Hari was planned to be the closing production of Ballet Philippines’ 50th season in March 2020, but was canceled when lockdowns were imposed because of the coronavirus pandemic. When Reyes established her own dance company in 2022, the Alice Reyes Dance Philippines, Rama, Hari became one of its cherished projects. [caption id="attachment_185909" align="aligncenter" width="525"] Energetic dancing by Alice Reyes Dance Philippines. | Photographs courtesy of Teddy Pelaez[/caption] Reyes put both dancers and singers on the same stage, interpreting scenes and emotions in both words and movements. The cast is led by Arman Ferrer as Rama with alternate Vien King and dancer versions Ronelson Yadao and Ejay Arisola. Sita is portrayed by singers Karylle Tatlonghari, Shiela Valderrama-Martinez and neophyhte Nica Tupas and dancers Monica Gana and Katrene San Miguel. [caption id="attachment_185910" align="aligncenter" width="525"] Erl Sorilla as Lakshmana and Monica Gana as Sita. | Photograph courtesy of Teddy Pelaez[/caption] Singers Poppert Bernadas, Matthew San Jose and Jonel Mojica and dancers Richardson Yadao (also dancer for King Janaka) and Tim Cabrera take on the villain role, the demon king of Lanka, Ravana. Other performers are Audie Gemora (singer, King Dasaratha), Lester Reguindin and John Ababon (dancers, King Dasaratha); Miah Canton and Raflesia Bravo (singers, Kooni and Soorpanakha); Ma. Celina Dofitas and Sarah Alejandro (dancers, Soorpanakha); Michaella Carreon and Dofitas (dancers, Kooni); Katrine Sunga and Maron Rozelle Mabana (singers, Kaikeyi and the Golden Deer); Janine Arisola and Karla Santos (dancers, Kaikeyi); Erl Sorilla and Renzen Arboleda (dancers, Lakshmana and King Sagreeva); Paw Castillo and Jon Abella (singers, Hanuman and Lakshmana); and Dan Dayo and Ricmar Bayoneta (dancers, Hanuman); Alejandro and Krislynne Buri (Golden Deer); Dayo and James Galarpe (Bharata). Aside from ARDP and CCP’s Professional Artist Support Program, other performers come from Guang Ming College Artist Residency Program, Philippine High School for the Arts, De La Salle College of Saint Benilde and the Ryan Cayabyab Singers. Music is performed by Orchestra of the Filipino Youth with Antonio Maria P. Cayabyab as conductor. After the two-night gala on 15 and 16 September at the Manila Metropolitan Theater, the production moves to the Samsung Performing Arts Theater of Circuit Makati in Makati City on 22 and 23 September. The post ‘Rama, Hari’ gala is a cultural feast appeared first on Daily Tribune......»»
How milk can make dishes taste creamier and more delicious
At the recent launch of Judy Ann Santos as the new celebrity endorser of the Alaska milk brand, the actress helped demonstrate how to make dishes taste creamier and more delicious. She was with culinary experts, such as online food content creator Hazel Cheffy. The dishes they whipped up — pumpkin soup, fried chicken with special gravy, halo-halo — were served to the media representatives and other guests at the event. Santos later on shared this tip to DAILY TRIBUNE when asked what makes her halo-halo extra special: use frozen evaporated milk. “Kasi na-realize ko, ‘Oo nga, no, bakit hindi ’yung mismong Alaska evap ang i-freeze ko instead of using ice? Para mas malasahan ko ang gatas. Di ba pag natunaw na ang yelo, nagiging matabang? E, ayoko kasi na tumatabang ang halo-halo ko.” The chef and owner of Angrydobo restaurant also pointed out, “Gusto ko, dire-diretso ang kain ko. Ayoko nang nabibitin.” She then added, laughing, “Masyadong matakaw.” Here are two recipes from Alaska to try. [caption id="attachment_180493" align="aligncenter" width="1100"] Photographs Courtesy of AlaskaCreamy Garlic Chicken Stew.[/caption] Creamy Garlic Chicken Stew 500 g chicken thigh fillet, cut into large chunks Salt and pepper to taste 2 tbsp olive oil 2 pcs garlic, pounded to a paste 2 tbsp ginger, minced 2 c evaporated milk 1/2 c water 1 c carrots, cut into chunks 3/4 c button mushrooms, halved 1/2 c red bell pepper, diced 1/2 c all-purpose cream 3 tbsp parsley, chopped Season chicken thigh pieces with salt and pepper, and sear in a sautè pan with olive oil until brown on both sides. Set aside. In the same pan, melt butter and sauté garlic paste until fragrant. Add in ginger and sauté until softened. Add back chicken thighs then pour in evaporated milk and water. Simmer chicken until cooked through for about 20 minutes. Season to taste with salt and pepper. Add in carrot chunks and mushrooms, and cook until carrots are fork-tender. Add in bell peppers, all-purpose cream and parsley. Simmer for five minutes, then serve. Top with fried garlic bits, if desired. [caption id="attachment_180494" align="aligncenter" width="2560"] No-Bake CreamyTres Leches cake.[/caption] No-Bake Creamy Tres Leches Cake Difficulty: Easy 1/2 c condensed milk 1 can evaporated milk 1/2 tsp vanilla extract 8 pcs mamon cake Toppings: 1 1/2 packs all-purpose cream, chilled 1/3 to 1/2 cup condensed milk Your choice of sliced fruit In a large bowl, whip the chilled all-purpose cream until peaks form. Fold in 1/2 cup condensed milk into the whipped cream. Refrigerate until ready to use. In a medium bowl, combine 1/2 cup of condensed milk, evaporated milk and 1/2 teaspoon of vanilla extract. Cut one piece of mamon in quarters and the other pieces of mamon in halves. Arrange the mamon to fill up and eight-inch pan. Pour the milk mixture over the mamon layer and let it absorb the milk. Spread the cream mixture from earlier and pour to cover the cake. Chill overnight to let the cake set. Once ready to serve, top the cake with your choice of fruit. Enjoy fresh from the chiller. The post How milk can make dishes taste creamier and more delicious appeared first on Daily Tribune......»»
Cooking is in his Spanish blood
Sometime in 2017, a veterinarian from the province of Valencia in Spain went on vacation with three of his best friends to the island of Siargao in the Philippines. They enjoyed surfing a lot and fell in love with the place so hard that by the end of their 15-day holiday, they promised to return and even considered relocating. [caption id="attachment_178310" align="aligncenter" width="1707"] CHEF Luis Martinez | PHOTOGRAPH COURTESY OF DOñA ELENA[/caption] A year later, the four amigos made their “final decision.” They made the big move to Siargao and “luckily” found work. The veterinarian, though, ended up becoming a chef and opened a restaurant he called Alma. Then the pandemic struck and, soon, a super typhoon hit the island. The newbie chef had to close down his first culinary venture. Fast-forward to 2023: Chef Luis Martinez is coolly directing his staff at Terraza Martinez restaurant in Bonifacio Global City this late morning of 30 August for an event in collaboration with Doña Elena brand of olive oil. He then introduces the menu he’s specially prepared for the media representatives covering the event. Martinez maintains his coolness as he sits down for an interview with DAILY TRIBUNE and another publication. He says his three friends of 35 years who came with him to Siargao six years ago are still on the island. “We’ve known each other for 35 years. I have my little family from Spain here.” Back in Spain, he has his parents, four siblings and other relatives that make up his “core family” of 25 members who can all cook. He fondly remembers growing up bonding with his family around the kitchen “cooking, eating, drinking wine” particularly every Sunday and on Christmas. He mentions a couple of his comfort food, such as paella, which traces some of its origins in Valencia, and cocido, a beef soup that he likens to the Pinoy bulalo. That’s how Martinez learned how to cook around age nine. “I never studied culinary arts. I never worked in a kitchen before. My first kitchen was Siargao three years ago. Now, this one,” he says of Terraza Martinez, which he set up in 2022 with the Nikkei Group that runs several restaurants. He also admits to making a lot of mistakes along the way of his trial-and-error ways while trying a lot of flavors. [gallery size="full" columns="2" ids="178311,178312"] In terms of culinary, he says he brings “almost everything” of the Spain he grew up into Terraza Martinez. “My idea is I want to make our guests to feel like having lunch or dinner in Spain,” he explains, “with the same kind of ambience, with the same kind of essence where you have a little of tapas, paella, where you can enjoy not only the food but the company of your friends and the comfort of the food. So I’m trying to bring some Spanish culture here as we eat there.” Martinez turns candid when asked about his observations of Filipino cuisine: “The flavors are a little bit sweet than we’re used to. Also, I need to put a little bit less of what I’ll put in Spain. I use a little bit of sugar to make it a little sweet. “I need to adjust, yes. When I opened my first place, I got a lot of complaints because they were saying my food was little bit salty. They were expecting a little bit of sweetness. So I need to adjust, yes. Even here in Terraza Martinez. It has a little bit of Filipino taste.” The chef, for instance, had to take out gazpacho, a cold soup, from the menu because Filipinos tend to prefer hot soups. Overall, though, the reception to Terraza Martinez has been overwhelmingly positive by diners who are made up of “90 percent Filipinos and 10 percent foreigners.” This makes Martinez truly “surprised and happy,” saying, “I wasn’t expecting this a lot of people. All our customers really like the place. They like the food. For me, because I’m the chef, wow!” Next on the chef’s plate is a new restaurant in Siargao he hopes to open soon. That means he’ll be dividing his time, about 15 days each, in Siargao and in Manila. Spain can wait in the meantime. “I try to visit my family and friends every two months, maximum three… I spend summer here because right now I’m opening a restaurant, so I cannot go.” Meantime, Martinez continues to learn more about the Philippines with some help from his Filipina girlfriend, who’s teaching him a bit of the national language. He also picks up words here and there from conversations. He also looks forward to surfing in Siargao, but, when he’s in Manila, just swims and has recently taken up boxing to burn the calories he consumes eating. The post Cooking is in his Spanish blood appeared first on Daily Tribune......»»
Sherwin Lucas glides with Park Inn by Radisson Bacolod
Like a graceful swan on a lake, general manager Sherwin Lucas determinedly steered Park Inn by Radisson Bacolod through some rough waters during the health crisis, which the public seemed to not have noticed just how difficult he tirelessly paddled underwater. He initially targeted a college double major in Business and Accounting. However, with the closure of the American bases where his dad was gainfully employed, a reversal of fortunes occurred. When it was finally time to continue his studies, he graduated with a degree in Commerce instead. [caption id="attachment_175659" align="aligncenter" width="525"] Art Cove[/caption] Fresh out of university, he initially applied as a Cost Controller, but was quickly referred to the Front Office. Little did he know this would kickstart his career in the hospitality industry. He soon became the supervisor and the events head for Discovery Suites. He then accepted the challenge to become the resident manager of the Discovery Country Suites in Tagaytay. A firm believer in continuous education, he trained at the Asian Institute of Management and at the prestigious Professional Development Program in Cornell Nanyang in Singapore. He also possesses hands-on experiences in Hong Kong, Beijing and Shanghai. [gallery columns="2" size="full" ids="175660,175661"] While on a holiday in Hong Kong, he chanced upon an interview opportunity for The Venetian Macao Resort-Hotel as the assistant events manager. Strange as it may seem, this began his back-and-forth stints between properties in Manila and Macau — as he methodically climbed the ranks, as the director of operations, events manager and director of events. When the global pandemic brought the world to a standstill, he grabbed the opportunity to be the general manager of Park Inn by Radisson Bacolod and has settled with his wandering pair of shoes ever since. Established in 2021, the property boasts 150 rooms and suites, all located within the accessible SM City Bacolod Complex. Guests look forward to amenities, such as the pool deck, in-room spa services, fitness center, a jogging path, and even an art cove, where one may acquire featured pieces from local artists. [gallery size="full" ids="175662,175663,175664"] Culinary-wise, executive sous chef Billy Jo Andaca offers the all-day international dining at Arima, a grab-and-go counter of DASH, the chill Lobby Lounge and the popular pool bar Marapara al Fresco. Should Lucas not have been a hotelier, he would have pursued a career in education or medicine. In his free time, in addition to reading spy, crime and mystery novels, he looks forward to this private time in the kitchen. He likewise lets out stress by driving while listening to music. [gallery columns="2" size="full" ids="175665,175666"] We recently had a brief chat with Lucas, where he shared some interesting tidbits on himself and the Park Inn. Career highlights As a resident manager, there was not a same single day in the perplexing world of hotel operations. I recall I handled my biggest-ever event — with 15,000 delegates in attendance — as the director of events. Finally, I’m so glad and fulfilled when I was appointed as the general manager of Park Inn by Radisson Bacolod. Management style I believe in engaging the team by having a clear and relatable ‘reason for being’. We stand by four tenets: our guests, the owning company, our team and the community-at-large. All these factors affect each other, but may sometimes be seemingly conflicting in interests. All our decisions — may it be big or small — always consider the effects on these four pillars. I stand by guided empowerment — teach and mentor not just the officers, but also individual staff members to enable them to make informed decisions. We also need to provide safety nets that allow them to learn without major harm to the organization. Important ingredients to be a property of choice It’s definitely an empowered and engaged team. We also need to continue to fine-tune and self-improve our systems and processes as the need arises. Location is of utmost importance. Marketing preference Social media has a wider reach — with almost limitless creativity and possibilities! Dream post I am living my dream post — it allows me to explore my talents to form, to lead and to nurture the team. Sometime in the future, I would wish to mold promising hospitality leaders. The post Sherwin Lucas glides with Park Inn by Radisson Bacolod appeared first on Daily Tribune......»»
Metamorphosis: Fairy tale come true
Fairy tales are true stories, if you know what I mean. This story is inspired by a children’s book entitled, “Hope for the Flowers,” by Trina Paulus. It is a children’s book for adults. Once upon a time, there were two caterpillars, brother and sister Paul and Liz. Paul was thinking of climbing to the top of a mountain along with a pile of other caterpillars all struggling to get to the top. PAUL: I am going up there to try my luck. LIZ: What for? Do you know what’s up there? PAUL: Perhaps a rainbow or a blinding light, who knows? Why would so many other caterpillars try to climb up? Of course to achieve success, fame. LIZ: I’m not going. Tell me about it when you get back. PAUL: I may never come back. LIZ: It’s too much trouble. I will stay here and wait. PAUL: Wait for what? LIZ: I don’t know. Something to happen perhaps. PAUL: I’m bringing several coins with me as a way for me to communicate with you. When I throw down a silver coin, it means I am all right. If I throw down a lead coin, it means I’m having problems. LIZ: That’s a good plan. I will wait. And so Paul embarks on his dream to achieve success. It is hard at first. Everyone is pushing everyone. Midway, he hesitates and wants to go back. He is tired. He tosses a lead coin. But after a while he regrets it. His dream energizes him. He strengthens his resolve and tosses a silver coin. Liz understands what is happening — the hesitation followed by the ambition. She is glad he moved on. Almost at the top, there is a frenzy, everyone is stepping on each other, pushing and shoving. The situation gets violent once everyone can see the mist at the top of the mountain. Paul is inside the mist, in a trance. He decides to toss another silver coin before he reaches the very top. He is imagining a rainbow or a bright light at the very top. Instead, he found nothing. Those around him were equally disappointed and started to go down. But running into the surging caterpillars trying to go up, they simply jumped down, tumbling towards the bottom of the pile. Getting the silver coin, Liz’s heart jumps. Paul is perhaps now at the top. Just as she is celebrating with other fellow caterpillars who decided not to climb up, a lead coin drops from the sky. Everyone is stunned, staring at each other in silence. There ensues a violent debate on theories of what was really happening up there. Some said the strongest caterpillar prevailed and it was not Paul. LIZ: (Seeing the shower of caterpillars tumbling down from the sky). Guys, there is nothing up there. Zero. They are jumping down in despair and frustration. Just as Liz is speaking, she suddenly explodes into a radiant blue and silver butterfly. Metamorphosis. The others follow, in a series of explosions. They all fly up to investigate. Indeed, there is nothing at the top but caterpillars violently pushing each other. Paul decides to jump and stumble down. The butterflies descend and find Paul unconscious. Then, finally, he regains consciousness. PAUL: Why didn’t I turn into a butterfly like you? LIZ: You need energy to become a butterfly. You were too weak from struggling and fighting each other. (Paul weeps violently.) Don’t worry, when you regain your strength, you will become a butterfly. There is no choice. No one has remained a caterpillar all his life. True enough, Paul finally achieves metamorphosis. All the new butterflies fly together, led by Liz and Paul, searching for paradise. In no time, they discover a dark, cool rainforest where they all live happily ever after. *** PAUL: I will study to be a lawyer. I have this dream to be a congressman so I can help people. LIZ: Good luck. Me, I’ll just read books and work in a library. PAUL: And then what? You will rot with boredom in a library. LIZ: Not if I have dreams. PAUL: And what is your dream? LIZ: I don’t know yet. Give me time. I’m not in a hurry. I’m working on it. Paul finished law but never got to be a congressman. He worked for a while as a corporate lawyer, which he hated. Liz became a celebrity with her own TV show called “Street Food for the Gods.” She yanked Paul out of corporate life to become her chef and cameraman. They traveled around the world together, shooting street food everywhere. They discovered that street food in poor countries was way more advanced than in rich countries. They made a pile of money beyond their dreams and lived happily ever after. *** eastwindreplyctr@gmail.com The post Metamorphosis: Fairy tale come true appeared first on Daily Tribune......»»
Lights, camera, action!
Making plans for August? Whether you’re a drama enthusiast, a thrill-seeker, or simply a lover of cinematic brilliance, Lionsgate Play has got you covered. With an impressive roster of exclusive blockbusters and engaging series at your fingertips, you’re set to experience a rollercoaster of emotions right from your living room. So, gear up and get ready to immerse yourself in a world of incredible entertainment! High Heat — Release Date: 11th August 2023 In this action — packed crime thriller, Ana (Olga Kurylenko), an ex-KGB operative turned chef, is targeted by the local mafia, who are hell-bent on collecting on her husband’s (Don Johnson) debt by targeting her new restaurant. Now, Ana must rely on her lethal skills as she embarks on a deadly rampage to eliminate the entire crime syndicate one by one to save her restaurant and survive the night. Two Sinners and a Mule — Release Date: 25th August 2023 After being kicked out of their small town due to their sinful behavior, Alice (Chantelle Albers) and Nora (Hannah James) journey to Virginia City to make their dreams come true and open a restaurant. Along the way, they stumble upon an injured bounty hunter named Elden (Cam Gigandet). Seizing an opportunity for a share of the reward, they nurse Elden back to health and join forces to track down their target, Grimes (Cord Newman). However, things get complicated when both Nora and Alice develop romantic feelings for Elden. And unbeknownst to them, Grimes is hot on their trail, turning the hunters into the hunted. Will they be able to survive this dangerous pursuit and fulfill their dreams? Find out in this thrilling tale of love, adventure, and survival in the Wild West. Run the World Season 2 — Release Date: 4th August 2023 A vibrant series set in Harlem, Run the World follows the lives of a group of ambitious and dynamic lifelong best friends with Southern roots. In Season 2, Whitney (Amber Stevens West), Renee (Bresha Webb), and Sondi (Corbin Reid) continue navigating their careers, relationships, and personal growth while striving for world domination. With wardrobes ready for any occasion, these women epitomize the perfect blend of aspirational glamour, relatable authenticity, and the power of thriving together. Gray — Release Date: 18th August 2023 In the thrilling espionage film Gray, CIA spy Cornelia Gray (Patricia Clarkson) emerges from two decades of hiding, evading government agents who believed she was a traitor. Returning to her former life, Gray discovers that there is now a new mole within her old spy network. As she navigates the dangerous world of espionage, Gray must uncover the mole’s identity and protect her own life in a high-stakes game of trust and betrayal. Manhattan (Seasons 1 & 2) — Release Date: 4th August 2023 Step into the secretive world of World War II’s Manhattan Project and experience the emotional journey of the scientists and their families as they navigate love, loyalty, and the weight of their groundbreaking work. Starring Rachel Brosnahan, Michael Chernus, and Christopher Denham, Manhattan offers a unique blend of historical inspiration and fictional storytelling, providing a gripping and thought-provoking exploration of this pivotal historical moment. Ash vs. Evil Dead — Release Date: 11th August 2023 In this thrilling film, Bruce Campbell reprises his iconic role as Ash Williams, the chainsaw-handed monster fighter from the Evil Dead films. After three decades of avoiding responsibility and evil forces, Ash faces a new deadite threat. When Ash’s careless actions unleash a deadly plague of supernatural creatures, he must again battle against the forces of darkness to save humanity. Accompanied by his loyal sidekick Pablo (Ray Santiago), enigmatic Ruby (Lucy Lawless), and moody wild child Kelly (Dana DeLorenzo), Ash embarks on an epic quest to stop the impending destruction. With humor, horror, and non — stop action, Ash vs. Evil Dead delivers a thrilling and nostalgic continuation of the beloved franchise. The post Lights, camera, action! appeared first on Daily Tribune......»»
Chef Valery Anthony’s secrets: Time and Intention
Valery Jane Anthony grew up watching shows on the Food Network, which was ultimately noticed by her nurturing and caring mom, an amazing cook herself. “As she noted that I grew fond of watching the ongoings in the kitchen, she bought me cookbooks which I would continuously read day in and day out,” she shared. “And I presume that’s where my love for food and cooking started. Besides, I would feel myself the most when I’m in the kitchen,” she admitted. [caption id="attachment_168047" align="aligncenter" width="960"] Valery Anthony (rightmost, standing) at her college graduation[/caption] Chef Valery, 24, was raised within an encouraging family. “I believe that’s one big factor as to why I kept persevering through my career. They’ve always been so supportive on whatever I did. And whenever I did make mistakes, they also pointed it out and helped me fix it so I could be better.” Prior to graduation from the Culinary Arts program of the De La Salle-College of Saint Benilde, she was the sole Philippine delegate to the Young Chefs Olympiad in India, one of the largest culinary gatherings worldwide, where she clinched fifth place. She likewise garnered silver at the lauded Philippine Culinary Cup. [gallery size="full" columns="2" ids="168049,168057"] During her internship at the Italian Culinary Institute for Foreigners in d’Asti and in the Michelin-star restaurant Il Picolo Principe in Luca, Tuscany, both in Italy, her main takeaways were organization, ingredients, techniques and, most importantly, resilience. “My highlight would definitely be the traveling and the food most especially. There’s really a certain charm when you get to experience another country’s food and culture. I would say it’s a core memory and a lifelong memory of mine,” she imparted. With a culinary degree in hand, her first foray into the professional world was at the award-winning Italian pizzeria a mano Restaurant, where she worked her way up to become a chef de partie. Today, she has joined the ranks of sterling chef Margarita Fores’ Sostanza Corporation as a chef de partie and menu planner. When asked on her favorite ingredient, she approached the question with the intangible — time and intention. “Excellent food may still be done quickly even on a rush. But as with a lot of great dishes, it requires time and patience. Cooking and creating food has to be intentional. It makes it more personal and honestly affects the overall product,” she revealed. [gallery size="full" ids="168081,168080,168079"] Meanwhile, her sharp and trusty knife is her favorite kitchen tool. “Sometimes that’s all a chef needs in a busy kitchen.” When pressured, she tends to remain calm and laugh it out after service. “However, I recalled I started as a really terrible crybaby,” chef Valery divulged. “During my first job, I would cry over the smallest matters. But I eventually learned to manage my thoughts and emotions better under pressure by taking it positively and not to dwell over it.” During her free time, she loves to read and write, being a bookworm back in high school. “Now I enjoy reading articles about food, fashion and art. In addition, I relish going on self-dates! I’m quite comfortable in my own company and I love going to malls, cafes and restaurants by myself. It’s a way for me to unwind and destress.” Looking into the future, she wishes to continue with research and development in the food industry and hopes to be included in more collaborations — fingers crossed, she said. One day someday, she prays for a project she can call her own. [gallery size="full" ids="168078,168077,168076"] We had a chat with chef Valery as she shared her thoughts on values, words of inspiration and working with chef Margarita Fores: On modesty “One lesson that I always carry, even until now, is to keep my feet on the ground and my head held high. College and competitions have humbled me in a lot of ways through mistakes and failures. I emerged as a stronger and wiser person. Keep on pushing! I don’t believe in giving up. I advocate perhaps to take a break, step back. But never give up.” Hardest to master recipe “This is actually quite funny! A little backstory, I am in love with chocolate chip cookies. And I’ve been trying to make my own version since God knows when — I’ve always been left unsatisfied. Only until recently, I made a batch that I was genuinely happy with! I’m not the best with baking, but I do have the patience with testing recipes here and there, every now and then.” Working with Chef Margarita Fores “It still feels so surreal! I’ve been a huge fan since I was in high school. Even before she won Asia’s Best Female Chef, I’ve already had a big admiration for her. She’s extremely kind and fun to be with. She has also opened up a lot of doors for me and I must say that she is one of the catalysts in my career.” Latest projects “I’m currently handling menu planning and research and development in chef Margarita’s catering company. I recently also did a collaboration in Singapore with chef Margarita, chef Miko Calo and chef Johanne Sy. I used to only dream of these. I’m extremely grateful I get to have my passion as my job!” Culinary motto “Never stop learning. I’ve always believed that it is an everyday experience. We always have the chance to gain new knowledge and improve ourselves, through small or big ways. And wherever we go, there will always be those who will have our weaknesses as their strengths and vice versa. So keep on learning.” Advice to aspiring chefs “Take notes of everything, even if you think you won’t need it. One day you will. Always initiate to help. Because that’s one step to learning.” The post Chef Valery Anthony’s secrets: Time and Intention appeared first on Daily Tribune......»»
Too much on LTO’s plate?
The Land Transportation Office is back in the spotlight with a plot twist in the latest chapter of its License Plate Chronicles. According to news reports, the LTO had threatened to slap motorists with fines if they failed to claim their replacement green-to-white license plates within 60 days. Motorists have been waiting for eons to get their hands on those plates, and the LTO’s response was supposedly to dangle fines over their heads. Talk about a rollercoaster of emotions, from anticipation to exasperation, in record time. It’s as if the LTO believes in taxing our patience and testing our fortitude. Let’s break it down. The LTO seems to be pointing fingers at motorists, and what’s the crime? Not making a beeline to the LTO offices to get something they paid for years ago! It’s like paying for a pizza delivery, only to be told the pizza is still in the oven eight years later. It’s enough to make you scratch your head in disbelief. In 2015, the LTO decided to jazz up our license plates with a new green-to-white makeover a sartorial upgrade for our trusty vehicles. It all sounded grand, except there’s a tiny hiccup the LTO’s delivery system has proven itself to be slower than a tortoise on a Sunday stroll. As a result, the streets are filled with motorists sporting the equivalent of fashion runway placeholders old plates that have seen better days. But here’s the kicker: The LTO seems to have forgotten a crucial detail. Who’s responsible for the delay in the first place? That’s right, none other than the LTO itself! It’s like a chef burning your dinner and then charging you extra for the fire show. The audacity is almost admirable, in a bewildering kind of way. So, what’s the takeaway from this brouhaha? Instead of playing the blame game and pointing fingers at motorists, the LTO should focus on its real task: Delivering those long-awaited license plates. If we paid for them, we deserve them; it’s as simple as that. And how about a little apology for the trouble? The “fines” fiasco started when LTO chief, Assistant Secretary Vigor Mendoza II, just weeks into the job, trumpeted the launch of the LTOPlateReplacement.com website, where motorists can check whether their replacement plates are already available and at which branch of the LTO they may be picked up. During that interview, a senator’s proposal to expedite the release of the plates by penalizing those who would not get them within 60 days seemed to have gotten LTO’s attention for possible implementation. Mendoza clearly has not thought of the glaring stupidity of that lawmaker’s proposal. As the anger mounts over the floated fines, it would serve Mendoza, the LTO and its mother agency, the Department of Transportation, to issue a categorical statement not a one-paragraph disavowal that it would not impose a cruel fine on motorists who may have lost interest in getting their new plates eight years too late. Lest we forget, at the backdrop of this saga is none other than the DoTr, which, with the LTO, orchestrated the perplexing Motor Vehicle License Plates Standardization Program in 2015, when motorists were coerced into paying for the phantom replacement black-on-white plates. Somebody must have made a lot of money in kickbacks getting that DoTr-LTO project rolling before it ground to a screeching halt after hitting road bumps. But perish that bad thought, as there’s the presumption of regularity in whatever government does. Yeah, right. We were not born yesterday. For 2022, the Commission on Audit reported that over 1.7 million plates had been paid for, yet remained unstamped and undelivered. A staggering P808 million in plates have remained in the realm of the unseen as if the LTO set out on a quest but forgot to bring the map. As CoA raised its voice and once more flagged the LTO, it echoed the sentiments of a populace that had waited far too long for their long-promised metallic emblems. But as LTO allegedly “disavowed” the fines, saying it intended to penalize its own branch officials who would not lift a finger to push the plates to their owners, we hope the curtains have been drawn shut on this act. We, however, are left to ponder what may have been a trial balloon floated by the LTO. Was the penalty proposition a mere shadow, or a harbinger of impending chaos? The LTO and DoTr are the architects of this tale–the 2015 payment for plates that never graced the roads, the CoA’s admonitions, the confusion, and the turmoil. Can Mendoza step back, please, into the spotlight to, with more vigor, clarify and rectify that crazy fines pronouncement? We, the people, deserve an explanation. The post Too much on LTO’s plate? appeared first on Daily Tribune......»»
Myrna Segismundo: Chef to ABS-CBN stars, bigwigs
All showbiz stars and talents, as well as journos and v/bloggers, who have attended a media conference at the ABS-CBS compound in South Triangle, QC, most likely may have done so at the cozy and classy restaurant on the 14th floor of the building there. But were they ever aware that the building is called the Eugenio Lopez Jr. Communication Center and the restaurant goes by the mysterious name 9501? If they knew those two names, would they also know the name Myrna Segismundo? Most likely, no unless the journos and v/bloggers who cover showbiz also go to lifestyle media events. Segismundo is one of the country’s foremost chefs of international renown. She was managing director of 9501 for almost 20 years,with the rank of vice president. Security Bank, the Zonta Club of Makati and a group known as Environs recently cited her among their Bravo Empowered Women Awards recipients. [caption id="attachment_166629" align="aligncenter" width="666"] CHEF Myrna Segismundo | Photograph Courtesy Of Relaxlangmom.com[/caption] First project The private 9501 restaurant was conceived in 1995 as the first project of the year, which is why it was given that name by then ABS-CBN head Gabby Lopez, a son of “Kapitan Geny,” who sat on top of the broadcast empire almost up to the time it lost its franchise (Gabby is legally Eugenio Lopez III and is now the chairman emeritus of ABS CBN). The 9501 corporate dining facility produced everything from weekday lunch buffets, formal haute cuisine dinners and board meeting meals to celebrity-studded press conferences. It was never opened to the public, only to ABS-CBN employees and their guests. In August this year, the restaurant ceased operations but went on to be a venue for media conferences with goods catered by other suppliers. That was where Hori7ons (the number stands for “s”) was launched as a K-pop-inspired boy group managed by ABS-CBN with a Korean company. The contract signing of transwoman talent KaladKaren was also held at 9501 weeks ago. Frequent diner Monchet Olives, Gabby Lopez’ s former chief executive, said in an interview that he has never forgotten the very first meal served at 9501 in 2001, with just Gabby Lopez and himself seated at table 001 in the corner: rack of lamb, potato purée reminiscent of Alain Ducasse, gazpacho and the famous quezo de bola cheesecake — prepared by Chef Miguel Yadao who was one of the chefs Segismundo took along with her to 9501 from another private restaurant, PCI Bank’s the Sign of the Anvil. “Sitting there in the corner, window glass on both sides, overlooking Quezon City… It was a sunny day, you could see Manila Bay. I said, wow, this is ABS-CBN,” Olives said. Gabby Lopez was a frequent diner at 9501, usually entertaining guests or meeting with company executives in the wine room. Segismundo, in another interview, remembered Lopez as a “flexible” diner who loved good wine and enjoyed Japanese, Italian, French and especially Mediterranean fare, and occasionally Filipino. The 9501 chefs could prepare any kind of cuisine, but Segismundo was most proud of the prominence of Filipino food there. Many of its most famous dishes came from the Sign of the Anvil, including the bestselling Turon, Quezo de Bola Cheesecake, Potato Bread and Adobo Paté. In fact, 9501’s bestsellers were almost all Filipino, including its Chicken and Pork adobo and Beef Tapa — “in the service of Filipino food,” she recalled in one interview. Segismundo started “dissecting and deconstructing” traditional Filipino dishes with her chefs during her Anvil days, creating her iconic Lechon Roulade (using suckling pig, not liempo) in 1995, years before the lechon roll trend came about. Lecturer on Filipino cuisine The Christmas parties of ABS-CBN executives and employees were held at the restaurant, all the parties of the bigwigs like the birthdays of Gabby Lopez and ABS-CBN top executive Freddie Garcia, and “birthdays ng lahat ng mga sikat,” as Olives once put it. A graduate of Hotel and Restaurant Management of the University of the Philippines, Segismundo began her professional career at the Waldorf Astoria Hotel in New York City, USA. After several years, she went back to Manila and headed Sign of the Anvil. Under the sponsorship of the Department of Foreign Affairs, she has held demonstrations and lectures abroad to promote Filipino cuisine in countries like Spain, Portugal, France, Netherlands, Japan and more. She became the first ever Filipino lecturer on Filipino cuisine at the Cordon Bleu in Paris and Filipino presenter in the prestigious Madrid Fusion in Spain. She has written several books such as the The Party Cookbook and Philippine Cuisine – Home-cooked Recipes Wherever You May Be and co-authored Kulinarya (A Guidebook to Philippine Cuisine). She is known for promoting heritage recipes while also transforming them into contemporary interpretations without losing their authentic taste. She was editor of Food Magazine of ABS-CBN and the founder of the Doreen Fernandez Food Writing Awards, an annual food writing competition which aims to encourage food writing and research in the country. Most importantly, she developed the Kulinarya Program of the Department of Tourism to teach the rural folk basic cooking, service and accounting concepts to help uplift their lives and their families. Tastes and flavors Instead of saying certain Filipino dishes are “like” a particular dish from a different country, Segismundo encourages Filipinos to describe them through tastes and flavors. “Talk about our vinegars, our citruses — ingredients that are indigenous to us. Dishes that are truly Filipino that will have a universal appeal.” Meanwhile, the other awardees of Security Bank and Zonta are Celia Baltazar-Elumba for Arts, Culture and Heritage; Lourdes Delos Reyes for Business and Entrepreneurship; Jennie Jocson for Education; Cheryll Ruth Soriano for Media and Public Affairs; Rebecca Angeles for Social Services; Maria Caterina Cristina Lopa for Sports; and Rose Maria Mendoza for STEM. Segismundo received her award for Tourism and Hospitality. A special recognition was also given to the Philippine women’s football team during the awards ceremonies held 27 July at the Security Bank Center in Ayala Avenue, Makati. The post Myrna Segismundo: Chef to ABS-CBN stars, bigwigs appeared first on Daily Tribune......»»
‘Era of mass closures’: the Japan businesses without successors
Kiyoshi Hashimoto's machinery factory outside Tokyo should be buzzing with industry. Instead, it's so quiet you can hear him practicing the recorder. The 82-year-old entrepreneur founded his company nearly 40 years ago, but well past retirement age he has neither a successor nor a buyer for a business that retains loyal clients. It is a problem that Japan's government warns could affect up to a third of all small businesses in the country by 2025, as the country's population shrinks and ages. "All of this would go to waste if I were to close now," said Hashimoto, whose factory in Yachimata, east of Tokyo, is filled with workbenches, drill tables and parts cabinets. He once employed dozens of people, but now gets by with just two part-time workers after scaling back operations. The problem is so vast that Japan faces an "era of mass closures", said Shigenobu Abe of bankruptcy research firm Teikoku Databank. A 2019 government report estimated that about 1.27 million small business owners would be 70 or older by 2025 and have no successors. The trend could kill up to 6.5 million jobs and reduce the size of the Japanese economy by 22 trillion yen ($166 billion), the study warned. By 2029, the situation will worsen still, as baby boomers hit 81, the average life expectancy for Japanese men, who account for most of the presidents of these firms, according to Teikoku Databank. "We know for sure that many workers will lose their livelihoods because of this," Abe told AFP. 'A serious blow' As elsewhere, small businesses in Japan are often passed down to family or trusted employees. But the country's prolonged economic stagnation has made small businesses unattractive to young people. Firms in rural areas struggle further because of a preference for city life and a growing trend of rural depopulation. Compounding the problem is a feeling among some older Japanese that selling a family business to outsiders is shameful. Some liquidate their firms rather than seeking buyers. Japan's government has offered generous incentives to encourage sales, and the private sector has also jumped in to match investors with businesses for sale. Company BATONZ now makes more than 1,000 matches a year, up from just 80 when it opened in 2018. Still, it reaches a fraction of the people who need it, said BATONZ president Yuichi Kamise. Waves of closures will mean the loss of specialized craftsmanship, unique services and original restaurant recipes that make up Japan's social and cultural fabric, he said. "Over time, what makes Japan unique could disappear due to a lack of successors," he said. "I think it will deal a serious blow to Japanese culture and Japan's attractiveness as a tourism destination." Some feel though that the trend offers a chance to fix inefficiencies and consolidate small businesses that are barely scraping by or survive on subsidies. Hiroshi Miyaji, 50, owns Yashio Group, a logistics giant started by his grandfather, and has snapped up various businesses. "There will always be buyers for firms, with or without successors, that have unique strengths, special know-how and human resources," said Miyaji, a third-generation president. Helped by BATONZ, he recently purchased a small trucking company from 61-year-old Ayako Suzuki. 'Waiting for someone' Suzuki gave up her corporate career to help her father with the business he had started in 1975. None of the firm's three drivers wanted to take over and she was asked to join and help her father, then in his late eighties. But problems quickly piled up: the coronavirus pandemic hit, a driver left, trucks needed maintenance, and before long she was dipping into savings to stay afloat. "I wanted to keep the business going, at least while my father was alive," she told AFP. BATONZ connected her with Miyaji, who pledged to keep the firm's employees, clients and trucks. "I'm more relieved than sad," she said. "I didn't think our company had any value." The glut of affordable small businesses can be a boon for young people looking to break into a sector. Among them is 28-year-old chef Rikuo Morimoto. When the pandemic prevented him from studying in Italy, he used his savings to buy a four-decade-old diner in Tokyo and start a restaurant at a fraction of the normal cost. He kept the decor, furniture and many longstanding customers of "Andante", a beloved neighborhood restaurant in the Suginami district, while offering his own menu. "I thought I could only afford to have a food truck or a small bar," he said. Not everyone is so fortunate, and the future of Hashimoto's machinery factory remains uncertain, despite his attempts to groom three successors. "I'm just waiting for someone to come along and make use of this," he said. The post ‘Era of mass closures’: the Japan businesses without successors appeared first on Daily Tribune......»»
Coming home to a newly-improved Lanao del Sur
Marawi City is that one dreamy place that proves the Philippines has more to offer than meets the eye. [caption id="attachment_158168" align="aligncenter" width="525"] THE Islamic municipality of Tamparan has40 mosques.[/caption] Imagine seeing the iconic and age-old Lake Lanao flanked by two majestic mountain ranges and the Grand Mosque, the great Islamic sanctuary of the nation. Prior to the pandemic, these were the lone attractions drawing visitors to the capital of Lanao del Sur. For those desiring a tourist experience, a mere half-day in Marawi gave you everything you needed. Times have changed, however. During a recent return to my beloved hometown, I found myself pleasantly taken aback by the exquisite accommodations I was provided at the newly established Ridge Hotel. This modern marvel boasts an array of state-of-the-art indulgences, a culinary haven curated by a gifted chef, a reliable and uninterrupted WiFi connection, elegant function rooms and staff composed entirely of graduates in the fields of tourism and hotel management, epitomizing maximum professionalism. My invitation to the momentous launch of the month-long celebration commemorating the 64th founding anniversary of Lanao del Sur, extended personally by the honorable Governor Datu Mamintal “Bombit” Alonto Adiong Jr., a longstanding friend, and his son, Vice Governor Mujam Adiong, granted me a very endearing visit. The distinguished presence of Indonesian Ambassador Agus Widjojo as a special guest at the event further strengthened the shared kinship between the Philippines and Indonesia. Ambassador Widjojo noted that he felt a profound sense of belonging in the Philippines, given the shared commitment to the faith in Allah prevalent in the Muslim provinces of both nations. [caption id="attachment_158164" align="aligncenter" width="525"] indonesia Ambassador to the Philippines Agus Widjojo and Lanao Del Sur Governor Mamintal A. Adiong Jr.[/caption] [caption id="attachment_158166" align="aligncenter" width="525"] CHICKEN Satay with peanut sauce.PHOTOGRAPH COURTESY OF IG/ALTITUDECAFE22[/caption] During this noteworthy occasion, the stunning performances of amateur talents and the captivating folk cultural ensemble known as Sining Kambayoka enraptured the audience. Their compelling Maranaw dances were accompanied by resonant melodies deriving from the kulintang ensemble. As the month unfolds, the province has laid out a comprehensive roster of events, including necessary medical outreach programs, magnetic agricultural exhibits, refreshing lake tours, a pivotal health summit and a scrumptious food festival, all to be held in the month of July. Trip down heaven road Indeed, my favorite one, Heaven Road, echoes the preferences of both locals and visitors alike. Nestled atop a panoramic hill, this majestic thoroughfare is adorned with charming cafés that gracefully connect Mindanao State University to the provincial capitol. The place shows Marawi’s ability to reinvent itself, seamlessly integrating current trends with the preservation of its rich cultural heritage. A common sight along Heaven Road is that of baristas in their taqiyah, or men’s prayer caps, and servers adorned in hijabs, the traditional headscarves worn by women. In fact, Heaven Road has become an irresistible muse for countless vloggers, who capture spectacular vistas of the surrounding landscape. On sun-drenched days, the ethereal clouds nearly graze the towering mountains, while after rainfall, a mystical mist envelops the terrain, thus explaining its moniker, Heaven Road. Aptly referred to as the “Baguio of Mindanao,” this sanctuary is well-known for its delicate climate and awe-inspiring sights of verdant forests, visible through the coffee shop windows. Earlier this year, the renowned Cebu-based chain, Bo’s Coffee, inaugurated its grandest Philippine outlet, sprawling across 1,000 square meters at Heaven Road. In addition to serving its signature homegrown coffee blends and refreshing cold beverages, this establishment boasts a panoramic 360-degree view of Marawi City. The exquisite interiors harmoniously incorporate traditional Meranaw architectural elements, such as the resplendent okir patterns, meticulously painted in vibrant hues along the facade. Its deign motifs ingeniously pay homage to the distinctive malong patterns. Haven Coffee and Tea, an establishment owned by a visionary entrepreneur hailing from Iligan City, has garnered significant attention on the social media platforms of the youthful Meranaw populace. Meticulously prepared to embody an original concept while fervently supporting local products and talent, this haven offers an unparalleled culinary experience. Its collection of lattés, rice meals, flavorful plates of pasta, delectable sandwiches, and sweet cakes are nothing short of extraordinary. Haven Coffee and Tea skillfully capitalizes on its sprawling al fresco dining area, affording patrons dazzling sceneries of the mountains during the day, and enchanting city lights after dusk. It is not uncommon to witness outdoor seminars hosted beneath sleek tents, as companies seek solace in the tranquil ambiance. As night descends, visitors are presented with a choice between submerging themselves in the melodious performances of live acoustic bands and Meranaw pop singers or opting for a quieter corner, where they can internalize the symphony of chirping crickets. Cafe Sindaw, renowned for its exquisite beverages and coffee offerings, goes beyond mere refreshments, upholding a hard-and-fast adherence to excellence. This reputable establishment prides itself on maintaining an impeccable standing among cafe shops in the city. In addition to its premium culinary offerings, Cafe Sindaw boasts a collection of fashionable function rooms, ideal for hosting both formal and informal gatherings with an air of sophistication. Other esteemed cafés in the vicinity provide an extensive selection of milk teas, accompanied by delectable sinkers, as well as an assortment of cold beverages and delectable pastries. Altitude Café in Marawi City offers a captivating dining experience that combines elegance with Asian-inspired flavors. With a chic and contemporary interior, the spacious and well-lit dining area provides a serene ambiance for a casual brunch or stylish evening out. The menu showcases a fusion of Asian and Lanao Del Sur’s culinary traditions, skillfully prepared by gifted chefs. From rich stir-fries to exquisite pastas, each dish echoes a devotion to culinary distinction, using locally sourced ingredients to herald the unique flavors of Marawi. Additionally, the café’s soaring location provides breathtaking scenic sights of Marawi City’s landscapes, enhancing the overall dining experience. For those in search of treasured souvenirs, Sarimanok Road unveils a trove of shops offering exquisite Meranaw crafts, timeless antiques, and an array of dry goods. Moreover, a diverse range of eateries grace this avenue, expertly preparing tantalizing halal meals, capable of satiating the desires of non-Muslim visitors. Determined to maintain my early morning exercise routine, I embraced the opportunity to embark upon invigorating jogs around the MSU track oval. As I briskly traversed the circuit, I reveled in the crisp, refreshing weather and inhaled the pure, unpolluted air. During my leisurely moments, I sought solace in reconnecting with long-lost friends and cherished relatives. Observing the burgeoning prosperity and urbanity prevalent throughout the city filled me with an overwhelming sense of pride. Once accustomed to witnessing influential families accompanied by their entourage of armed enforcers, I was pleasantly surprised to encounter neatly attired security guards, and their radiant smiles as they graciously opened doors. Marawi City, now blossoming into a haven incorporating every aspect that tourists seek, effortlessly negates the need to venture into neighboring cities. Entrepreneurs, driven by an unwavering faith in Marawi City’s resurgence, continue to establish small businesses, actively extending employment opportunities to their less-fortunate kin. Young individuals, armed with a quality education, now opt to remain in Marawi, actively participating in the monumental task of rebuilding the economy. Likewise, healthcare professionals, driven by an unwavering commitment to serve their homeland, have chosen to dedicate their skills within the city’s borders, rather than seeking greener pastures abroad. Going back to Tamparan During my journey, a valuable opportunity presented itself to reconnect with friends spanning different generations. Curiosity led me to venture into Tamparan, the sole Islamic municipality, merely a brief 30-minute ride from Marawi. To my awe, Tamparan revealed itself as a dynamic community, embellished with an impressive line of 40 mosques and inhabited by residents sporting their Islamic attire. The determined strength of their faith was palpable. I had the privilege of conducting an interview and was assured by one of the locals that exploring Tamparan is a safe endeavor, owing to the commendable leadership of Mayor Juhar Dimaporo Disomimba. Tamparan envisions itself as the agro-ecotourism and commercial center of Lanao del Sur. It aims to cultivate a community of God-loving and empowered citizens who thrive in a peaceful, resilient, safe and ecologically-balanced environment. This vision is supported by a progressive and transparent governance system that fosters growth and development. Representative Zia Alonto Adiong of Lanao del Sur eloquently encapsulates Marawi’s triumphant resurgence with an air of optimism, declaring, “Let us not only celebrate our past achievements but also embrace the boundless possibilities that lie ahead. The post Coming home to a newly-improved Lanao del Sur appeared first on Daily Tribune......»»