Resultado Thanks YOU!

2008 has truly been a blessed year for Resultado Gourmet Designs, Co. The past twelve months have brought about exciting changes to the company that we honestly didn’t expect to take place. We owe this success to you, our partners, who have trusted our capabilities and have continually supported our services through your loyalty.

It was this year when we have decided to personally connect with our associates through our blogspot site, along with our updated official website. Through letting you experience with us our successes, you have likewise given us the opportunities to work with you in the various projects you have offered us. We have met wonderful people along the way, that today you remain more of our friends than our business-allies. Doors have opened to new and exhilarating opportunities for our company to expand. Recipe development and production design are amongst the latest services of Resultado that have garnered excellent responses from you. Other than that, 2008 also marks the debut of Resultado Gourmet Designs, Co. in television shows such as Rated K of ABS-CBN. Our partnership with photographers, graphic designers, and chefs have strengthened the company even more, allowing us to tender more choices and flexibility to the services we know best fit your needs.

As our company faces further growth, we promise you that we will continue to offer you with the same quality in service you have come to know, and even more. With our deepest sincerity, we thank each and every one of you who have made Resultado what it is today.

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Have a blessed Christmas and a joyful New Year.

Warmest Regards,

Theo Domini Zaragoza
Food Stylist & Managing Director

Rated K's Food Styling 101

By: Samantha Ramos-Zaragoza

I’m pretty sure a lot of people had no idea that the food styling industry even existed when they watched ABS-CBN’s Sunday Evening show, Rated K, last September 21. I for one have friends constantly bewildered when I talk about my husband’s work. I get questions like “What? Your husband’s a FOOT stylist?”, or after explaining the nature of his craft, I usually get a “May ganun palang trabaho?!” response. The show, which featured my husband Theo Zaragoza and his work as a food stylist, was indeed enlightening.

So what is food styling? Google this and answers you will find. But Theo’s definition of styling is born from a chef’s perspective. Contrary to what most people perceive it, food styling is not about faking food; or creating phony foodstuff with motor oil, white glue, spray paints, and other ingenious materials. Nope, it’s not that exciting actually. As Theo described it on the show, “Kung ang make-up artist tao ang pinapaganda, ang food stylist, pagkain ang ginagawang bida.” For him, food styling is about preserving the natural beauty that food innately has. As much as possible, he uses the same food ingredients and similar products to enhance and maintain the appearance of food in front of hot camera lights and unpredictable environmental conditions. Of course, there are situations wherein he has to use fake items (i.e. fake ice) due to the fact that there is no way to make those foods stay “fresh” or consistent all through out a shoot. But as much as he could, he uses edible materials to act as substitutes to these products. Sounds easy? Not really. Food styling requires a creative eye, a love for stressful and long-hour shoots, quick-thinking, and of course, passion for cooking and designing.

The show started with the TV crew following Theo at one of his shoots for F&B World Magazine to get a feel of what he does everyday. He was then interviewed on his perspective on food styling, as well as the description of the job. After all of this, it was time to share his trade secrets in front millions of TV viewers.

So here you go guys, this is Theo’s food styling 101, free of charge:

Iced Tea
Preferably, use real iced tea. You can also mix soy-sauce and water in a pitcher until you get the color you desire. Make sure the glass to be used is very clean and free of any marks. Place fake ice in the glass and pour the colored water. To create a “cold” effect, fill a spray bottle with water and spray the glass with this.

Halo-halo
Again, make sure the glass is very clean. Fill the glass with fake crushed ice (crushed tawas is an old alternative no longer being used). Carefully arrange halo-halo ingredients on top of the ice. Fill an injection with milk and slowly incorporate this to the dessert. Keep toppings shiny by spraying this with water. To create a “cold” effect, spray the glass with water from a spray bottle.

Chicken and Meat
Half cook meat or chicken. Finish it off by brushing it with soy sauce and torching the part that will be seen in the camera. If you want your meat grilled, heat metal sticks and burn meat, creating a crisscross effect. Glaze with oil for a shiny appearance.

Fish
Similar to chicken and meat, color and torch the part of the fish that will be seen in the camera. Finish it off by glazing the fish with oil for a shiny effect.

Ice Cream
If a walk-in freezer is unavailable for a shoot, then a fake ice cream concoction must be used. Prepare concoction and color this according to the ice cream flavor you prefer. Press this mixture in a scooper then carefully scoop it out on a glass or serving dish. Using tweezers, tweak any part of the ice cream to make it look realistic. Add a “skirt” to it and use tweezers to create an ice cream look.

To view pictures and videos of the TV shoot, visit http://www.resultadophotos.blogspot.com/.

*Theo Zaragoza is the food stylist and managing partner of Resultado Gourmet Designs, Co., a food styling and food photography firm. To contact the company, call +63916-740-8319, (02)492-0210 or email Theo at theo_zaragoza@yahoo.com. Visit his websites: http://www.resultado.com.ph/ and http://www.resultadofoodstylingco.blogspot.com/.

The Man Behind Resultado Gourmet Designs, Co.

On his chosen career
Food Styling can be described as the art of preserving the natural appeal of food to ensure its innate beauty is kept in front of the camera… at least that’s how Theo Zaragoza, Food Stylist and Managing Director of Resultado Gourmet Designs, Co. views his profession. “I see it as an art of bringing food to life, or a means of counteracting the forces which tend to turn food unattractive in front of a camera. It is not about faking it, but wanting to prolong the radiance which food has naturally… sometimes its just bringing out the best of that said beauty and communicating it to the viewer.” – Words from a passionate chef turned food stylist. When asked about his chosen career, he begins with describing his day-to-day work. Descriptions such as fascinating, exhilarating, and challenging are almost always interjected in his stories. Even after five years of working as a food stylist, he continues to experience new highs and thrills with every assignment he accomplishes. “I never stop learning, and I never stop myself from obtaining knowledge with the people I work with, the challenges I am faced with, and even the mistakes I sometimes stumble upon”, he says.

Theo’s early memories were always about his adventures in the kitchen, from eating delicious home cooked meals to learning the basics and the art of cooking simply by observing his mother. As he puts it, “If painters consider their canvas as their work of art, or if writers show their deepest emotions in their narratives, then I express myself through my cooking.”

His love for the arts brought him to De La Salle - College of Saint Benilde where he graduated with a degree in Industrial Design. But his passion still led him to the kitchen; and soon after he had a flourishing catering business, a summer culinary class for kids, and a café named Cucina Maithe.

It wasn’t until later that he concentrated his fervor to food styling. It was when he, together with his friend photographer Anton Feliciano, decided to partner in a food styling and food photography business they named Resultado Gourmet Designs, Co. With his knowledge in designing and cooking, he and his partner landed several projects with big-time clients.

But being the perfectionist that Theo is, he wanted to learn and grow more in the field of food styling. After formal short courses in cooking with culinary schools and training with several chefs, he flew to New York to study Professional Food Styling in the Culinary Institute of America under the wing of Dolores Custer.

And as if a spark grew into fire, combining his two love – art and food – felt like his ultimate calling.

Lights, Camera, Action
Today, Resultado Gourmet Designs, Co. has an impressive list of partners from restaurants, advertising agencies, food companies, to magazines. With their growing clientele, Resultado decided to expand its services and offer food consultancy, recipe development, and production design to cope with their clients’ growing demands. Resultado has also partnered with several notable photographers and graphic designers, making the company an ultimate one-stop-shop.

When asked about his experiences with work, I found myself scribbling away with his fascinating stories. He mostly shared unforgettable events, both good and bad. “The positive thing about bad experiences is one can always see it as something to strengthen them and make them better. If I lose this perspective, I would have given up early in my career.” Theo points out. He talks about the rise of Resultado, the story not being all about glamour or even sounding close to a fairytale. Theo recalls, “We really came across trying times especially in the early days of the business. Even with a great idea such as a ‘food styling and food photography company’, there are risks involved. There were times when the company will experience a dry spell and our pockets would be empty even before the season ends. But we trudged on, we never gave up, and now I am happy where the company is”.

Being in the business for five years now, I asked him the main ingredients that make a service-oriented company successful. He laughs at this question and humbly mentions “I don’t think were in the position to answer that. I mean, we still have a long way to go to be considered successful. But I can share to you the things I have learned in this business which, as you put it, is service-oriented.” I expected to hear something like ‘keeping connections are very important’ or something common like ‘patience is a virtue’. But then, he simply says with pure honesty, “one has to be ‘ma-PR’. That’s it.” And as if he quickly picked up my puzzled look, he continues to say “that’s just the whole of it. ‘Ma-PR’ can have a negative connotation and seem as if I’m saying you have to be plastic, but for me PR is not just about ‘pang-bobola’. For me, it means presenting yourself with confidence and knowing your client well enough to perceive what makes them happy.” He then explains that in the five years he has been working as a food stylist, he had encountered different kinds of people and he equally learned how to deal with each one of them. “I’d be lying if I actually said I have never worked with tough, even bordering crazy, clients. But the key is not to childishly complain about it, but make the best out of the situation by knowing their ‘kiliti’ and trying to get the good side of them. I learned that it really starts with ways of assuring them that everything is under control,” he narrates. I asked him if he can point out some examples of such and he tells me more about the comparison of how he worked before to how he is now. “Before, I used to hate it when [during the meetings] everything flows so smoothly and plans are so concrete, but when shooting day comes, they completely change the plans or they meddle with my work. But I learned that it’s because I fail to understand that I can’t please everybody the same way. I have to adjust to different kinds of clients, read their expressions, and work with them the best way I can. If I have to redo a whole shoot because they weren’t happy, I would gladly do it. As it is with any service organization, the customer is always right. I just keep this in mind and do my utmost best in every job assignment.” It really sounds so easy but I know that this is coming from a person whose had years of experience.

Before I jumped to my next question, he quickly adds, “But always remember that you can’t be confident with something you don’t have. Wag mayabang kung walang pagyayabang,” he ended with a laugh.

He had worked with big names such as Unilever, Universal Robina Corporation, Jollibee Corporation, Magnolia, and Del Monte to name a few, but when asked about his most memorable project, “definitely the Chef’s Secrets & Favorite Recipes Cook Book project with Hinge-Inquirer,” he enthuses. Chef’s Secrets & Favorite Recipes is a cook book released by Hinge-Inquirer which features young and talented chefs of our country, showcasing their unique and delicious recipes. Theo partnered with Photographer Benjamin Chan with this project. “When I met Ben for a shoot in Tapa King, I really saw a talent that quickly showed passion and hunger for photography. He’s very easy to work with, we both have the need to make each food shot perfect, and he’s really skilled at his craft. I also learned from him that I’m only as good as my last shoot. So now, I make it a point to give my 110% in every click of the camera,” describes Theo. Theo and Ben worked with Hinge-Inquirer for a month long cook book project, which did not only bring new challenges, but also brought about new friends from the publishing company. “From the day of the meeting, we all quickly jelled well. Everyone was very accommodating and helpful. Every shoot day was polished and planned out. But more than the professional relationship we had, every time we were together, we were always laughing and having fun. The shoot may even take the whole day, but it will always end with smiles… not to mention overflowing great food!” Theo had the pleasure to work with Project Editor Ms. Norma Chikiamco, Editor-in-Chief Ms. Nana Ozaeta, Editorial Manager Ms. Annaliza Lopez, Editorial Assistant Ms. Millicent Agoncillo, Recipe Testers Ms. Vicky Ferrer and Ms. Dorothy Ferreria, Staff Photographer Mr. Christian Regis, and Make-up Artist Kusie Ho amongst many more others. “We really worked well as a team and I would love to work with them again,” he exclaims. This project also allowed Theo to face new challenges that has honed his skills as a food stylist. “I was actually anxious at the beginning of the project, because being a Chef myself, I felt that it will be difficult to capture the vision of the Chefs and still keep the theme of the cook book consistent. But surprisingly, they were all very easy to work with. We had an unspeakable respect for each others craft. This really made it very easy for me to work on their recipes. The only thing I had to worry about is the project’s test on my creativity,” he reveals. He showed me the photos of the dishes he food styled and Ben photographed, and I must say that they all looked so beautifully done, I thought I was viewing pictures of an Internationally published cook book. It had drama, it was natural, and it was superbly food styled. As Theo was narrating his story behind every picture, I could really see how truly proud he is with this project. He even says this is the best project he had so far because of the friends he made and the new skills he had learned from it. His excitement is very childlike, showing that it is very important to not let the fame and fortune get into one’s head, and always remember that every project that comes one’s way is a blessing worth to be cherished.

What’s Next for Resultado
“When it’s about the future, I leave it all to God, because I know that His plans are perfect,” Theo says with confidence. “But I do hope that I will finally bag a food commercial, be able to put up my restaurant, and open an office for Resultado a few years from now,” he quickly adds. With the expanding services and growing clientele of Resultado, I don’t see this as far from happening. In fact, he plans to get into charity this coming 2009. “When I realized that everything I have is from God, I feel compelled to give back in anyway I can,” he humbly explains to me. His plan of sending one child to school is actually very simple, but is a great act of kindness as well. With a heart like Theo’s, I wouldn’t be surprised if he’d be reaching his dreams faster than he thinks. “Right now, I just want to concentrate on my craft and passion, [food styling], and do my best at it in every project I will get,” he ends with the usual honest smile he has.

By: Samantha Ramos-Zaragoza

The Search for the Perfect Kebab

Spicy, sweet, salty, aromatic, flavorful, saucy, fresh… just talking about it makes me feel like Pavlov’s dog. Oh yes, these are the cuisines I believe have touched the Filipino hearts for their burst of flavor and their mouth-watering fare. They are the Persian and Mediterranean cuisine. The Moroccan, Greek, Turkish, Italian, Spanish and the other surrounding countries of the Mediterranean Sea as well as the identical cuisine of Persia have already been synonymous to street food, fast food, and comfort food in the Philippines. But who wouldn’t love these wonderful cuisines? We all know that a big part of our Filipino culture is our food. We love it saucy, we like it tasty, we want it to pack a punch in every bite… and these are the same characteristics that describe the Persian and Mediterranean cuisine. No wonder we drool at a sight of a Shawarma, Kebab rice, or that luscious garlic sauce… yum!

And so, this food lover and her friends decided to take a trip around town to try different Mediterranean and Persian restaurants. But beware! This is no simple joy ride, for we wish to bring you only the best of the best these cuisines have to offer… our personal views take a different toll as we carefully scrutinize every dish and restaurant. So sit back, relax, and enjoy the trip in search for the perfect Kebab.

Café Mediterranean
Our first stopover brings us to the closest and most convenient Mediterranean restaurant for us. Just a few minutes from home, Café Mediterranean in Alabang Town Center boasts a warm, cozy ambiance with dishes that are reasonably priced.
It was lunch time and we took our seats while we waited to be served. We all browsed the menu, looking for something different and good. Few minutes after, we looked at each other and noticed that we were still flipping the pages. I particularly had a hard time choosing because of the numerous dishes cramped in one menu. It was filled with specialties such as Mosaka, Couscous, Hummus, Falafel, Gyros, Baba Ghannouj, Pizza, and ofcourse, Kebabs. Finally, after deciding on trying their whole-wheat gyros while my friends picked their own favourites, we ordered and we waited…and waited…and waited. Oh boy! The restaurant’s service, especially that day, was terrible! They kept on giving us the wrong orders and the food servers seemed to be having a hard time managing their customers during peak hours. When the food arrived, I took a bite of my whole wheat gyro and watched my pita bread crumble away. Seemed like it was days old. But I have to give it to their Vegetable soup, their Baba Ghannouj, their pizzas, and their Kebabs. The meats were tender, it didn’t lack taste, and the flavours were there, though I wouldn’t say that it has that authentic taste. But please, don’t order the Baklava! It’s as small as a Fig Newton and it doesn’t have much “oomph”. All in all, we rated Café Mediterranean three out of five stars because of its accessibility, the cleanliness of the place, and the nice ambiance. For those who are fond of the cuisine but still likes the flavours to be close to “home” and wouldn’t want to drive far to eat, this is the perfect place to dine.

Persiana
For an hour and a half drive from Alabang, a restaurant better be good, especially when the drive is for a midnight snack. We all hopped in a car one evening and drove northward to Pioneer. We got in Persiana Restaurant just in time before it closed for the night. Parking was good, and the place was clean. It is a Casual-Mediterranean Restaurant named after a country that is not in the Mediterranean, but they also serve Persian food that is clearly not part of the said cuisine. This is a common mistake because of the sometimes indistinguishable difference between the two. But anyway enough of the lecture and let’s talk about the food! The restaurant had that usual Mediterranean design of yellows and blues, it was air-conditioned, and they had good mood lighting and music. I got all excited when I took a hold of the menu and read on its very first page the history and the pride of the restaurant – their authentic cooking and their famous garlic sauce. I thought we hit the jackpot until we started placing our orders. The dishes were either out-of-stock or would take ages to prepare. The servers seemed annoyed at us for coming in so late and they all looked tired as if they couldn’t wait for us to leave. So we ended up ordering Fried cheese, Keema, Beef Curry, and Anchovy Pizza. The Fried Cheese was great, but then again, what do you expect with frying cheese, you can never go wrong with it! The Keema was okay, and tasted like our version of Arroz ala Cobana. The Curry was really good and spicy, though it only had a piece or two of beef. The Anchovy Pizza was a favourite but it’s something you can make from home. To describe the food in one phrase, I can say that the dishes were already fused with our own comfort flavours in order to impress the Filipino palate. It is also very much like “lutong bahay”. I was disappointed with the “famous” garlic sauce though… the mayonnaise base was too strong, it didn’t taste authentic at all. We gave the restaurant two out of five stars, due to the bad service and the lack of menu items. Maybe next time we should try visiting a bit earlier to really get to see and try them at their best.

Mr. Kebab
I was actually very excited to go to Mr. Kebab in Quezon Avenue because I’ve been there countless times after gimmick nights. My favourite will have to be the Shawarma rice. I decided to be sober enough to try their food and ordered the usual. For a simple place, food preparation was really fast and before you can say “Shawarma!”, your dish is already at your table. I took a spoonful of my rice and chicken and thought that it actually tasted better when I’m dead drunk. It’s more like the “tapsilog” version of Persian food, catering to the late night diners who are fond of the place’s own version of the said cuisine, and who wants to enjoy good food at super cheap prices! One can never go wrong with delicious yet inexpensive food. But then, we are looking for authenticity. Mr. Kebab is very “Pinoy” in taste and style. Ambiance is okay, again, somewhat like a “tapsilog-an” shack, but clean enough that you wouldn’t mistake it for a “carinderia”. For its fast service, cheap menu, and good sized servings, we gave Mr. Kebab a good three out of five stars.

Shawarma Snack Center
I was actually surprised that people were raving about this place, because when we visited the one at BF Paranaque, I wasn’t quite impressed. Parking was very hard especially for those who fear for their lives and for their cars when parking on the side of a main road, and the place looked very much like a glorified “carinderia”. But I know that most great food is almost always hidden in the typical “hole in a wall” type of place. I was hungry as hell so for my dinner I decided to order the special - a choice of 3 barbeques (Kebab, Beef tenderloin, and Chicken), Arabic rice, salad, and pita bread. The order took a good twenty minutes before it was served. Maybe I was expecting too much, but when I tried my Arabic rice, I was searching for some flavour I couldn’t find. I smothered it once more with garlic sauce, salad, and Kebab, and this time it was tastier and better. So I thought, that’s the secret, shove a mouthful of everything in your plate down your throat in one bite. The meats in themselves were tasty and gave off a spicy aroma which I have to say is not so bad at all. But then, the effort of having to recreate the authentic flavour in every bite is quite tiring. We are still looking for a place that gives a person pure nirvana – from entering the place, eating their food, to feeling the ambiance. So for this dinner trip to Shawarma Snack Center, we give it two out of five stars.

Kabab Korner
Kabab Corner is a new Persian place in East Avenue, Matalino Street, near the Heart Center. One of the owners is an Iranian who also owns Kemand’s Kebab in Mendiola. When we entered the restaurant, the distinct aroma of the cuisine pierced my nose and right then and there, I know I finally found what I was looking for. I felt that I was transported to another country because I hardly saw any Filipinos around. They had a big parking lot and a huge place that was painted with warm tones and decorated with classic Persian pieces. We took our seats and comfortably read the menu. It included dishes I have never seen before at other Persian restaurants. The pictures in the menu all looked very scrumptious and added a bit of class to the place. We ordered different Kebabs (Tandoori, Beef Chelo, and Chicken), Grilled Tomato and Onions on the side, Beef Korma, Lobia rice, and Yoghurt drinks. We were surprised that the owners themselves greeted us and even served us some of the food. The cooking had a distinct authentic flavor that is hard to explain other than that it was delicious. I found the “kick” I was looking for. Like with their garlic sauce, it was the kind that pinches your tongue right when it touches it. The meats have a very distinct aroma from a certain spice that gave them a different zest. The Chello was juicy and aromatic. The yoghurt drink was exceptionally refreshing. The curry wasn’t only spicy, it had a spiced essence I can only describe as the sticking taste in your mouth, especially when you burp! It’s oniony, garlicy, spicy, sweet, salty… delicious. The dish servings were astonishly huge for its very inexpensive price and could be shared with a friend. By the end of our lunch, we were all happy and very, very full. Now I know exactly where to go for the perfect Kebab. Because of the superb service, the cozy ambiance, the price of the food, and the authenticity of the flavor, we gave Kabab Korner, you guessed it, a five out of five stars.

The search still continues, and who knows, we might discover yet another restaurant that could outdo the ones in our list. But after the treasure we have discovered at East Avenue, I don’t think anyone can top that anytime soon!

Resultado Gourmet Designs, Co. had the priviledge to food style and photograph the menu of Kabab Korner. For food styling, food photography, and menu makeover services, contact Resultado Gourmet Designs Co. at (+632)842-9480; (+63916)7408319; theo@resultado.com.ph; theo_zaragoza@yahoo.com; and visit the company’s website at www.resultado.com.ph. For the company’s news and articles, visit www.resultadofoodstylingco.blogspot.com.

By: Samantha Ramos- Zaragoza

Make Every Moment Count with Kraft Eden Cheese

Mga mommies, hinda ba kahit we are juggling so many things at one time – mula sa house chores, work, managing the household, and sa pag-aasikaso kay hubby and sa kids – we always make it a point to enjoy and spend quality time with our families? Being a mommy is a full time job and it certainly is no joke! We sometimes find ourselves wondering saan natin kukunin energy natin. Pero once you see your family loving and enjoying each other’s company, parang napawi na lahat ng hirap at pagod natin. Ganyan talaga ang mga moms… they are the real superwomen!

Kaya naman ang Kraft Eden Cheese is proud to be a partner of mommies. Just like our wonder-mothers, Kraft is dedicated to keep the concept of family a priority of every Filipino. With Kraft Eden Cheese’s campaign, moms do not have to go to extensive lengths just to get the family together and happy. Now, every moment can be a special moment with Kraft.

Kraft Eden Cheese goes the extra mile with helping moms create more “pinasarap na sandali” with their recipes found at every Kraft Eden Cheese pack. Chef and Food Stylist Theo Zaragoza of Resultado Gourmet Designs, Co.* together with Kraft created recipes that are easy to prepare, nutritious, budget friendly and totally delicious. These recipes are great for meriendas, snacks, and even main courses. It also showcases the flexibility of Kraft Eden Cheese and the many ways you can cook or bake it. Out of four recipes, two are now printed in Kraft Eden Cheese boxes. Grate your Kraft Eden Cheese and generously layer it on the Baked Lasagna recipe, or dice it and mix with the Cheesy Beef Stew recipe. These recipes are guaranteed to make every dinner a sure-champion feast.

Oh diba? Hindi na kailangan ng special occasion para magluto ng masasarap na pagkain, kahit araw-arawin, pwedeng pwede. Kaya mga mommies, make every moment count with Kraft Eden Cheese.

*Chef and Food stylist Theo Zaragoza of Resultado Gourmet Designs, Co. developed the recipes and food styled the Baked Lasagna and Cheesy Beef Stew Recipes. For Food Styling, Food Photography, Recipe Development, and Consultancy services, he may be contacted at the following numbers and email addresses: (+632) 842-9480; (+63916)740-8319; theo@resultado.com.ph; theo_zaragoza@yahoo.com. Visit http://www.resultado.com.ph/ to learn more about the company and to view their portfolio.

By: Samantha Ramos-Zaragoza

A Taste of The Good Life

Situated in the posh, new Greenbelt 5 comes one of LJC Group’s exquisite new restaurants, Fely J’s Kitchen. Named after and dedicated to the late famous restaurateur Larry J. Cruz’s mother, Mrs. Felicidad de Jesus-Cruz, Fely J’s Kitchen features a delectable Kapampangan menu served in a modern fashion. The restaurant’s ambiance conveys an elegant contemporary Filipino design with a feminine touch that feels comfortable and warm. The seemingly expensive façade, however, belies reasonably priced, astonishingly good regional fare.

The mouthwatering menu is filled with images styled by Resultado Gourmet Design Co.’s Chef Theo Zaragoza. The stylist captures the atmosphere of the restaurant through the look of the food, which is not only beautiful, but also scrumptious and tasteful. The details and the vivid colors of the pictures makes one want to eat it right off the page.

But tasting is even better than seeing. Dine and take pleasure in the romantic mood of Fely J’s Kitchen; be charmed by their ever-attentive food attendants; order their famous Lamb Kaldereta, Dilis Rice and Cassava Bibingka with Buko and find yourself drooling with delight as their texture and flavor is even better than the impression conveyed from the enticing photos. The chefs and staff of Fely J’s Kitchen truly are experts in their craft, completing your superb dining experience.

Fely J’s Kitchen is located at the 2nd level of Greenbelt 5. For reservations, call (02)728-8878. For food styling and food photography services contact Resultado Gourmet Designs, Co.- (0916)-7408319; (02)-8429480 and look for Chef Theo Zaragoza.

By: Samantha Ramos-Zaragoza

Who Needs a Menu Makeover?

We have to admit, we all go through some kind of fashion makeover once in a while; may it be a new haircut, buying new set of clothes, or a total change of style. We either consult our friends or, to the extreme, professional fashion gurus to make sure we are buying the latest trends or showing off our personal style. And why do we do it? Simply because we want to look presentable and we want to be in-the-now. As much as we need regular fashion makeovers, restaurant menus have to have their own makeovers too. A menu is not just an “information guide” to what one wants to eat, but it also represents the total atmosphere a restaurant wants to convey. As a marketing tool, menus are as important as flyers and posters. But where does one go for a “Menu Makeover”? Don’t fret, because the professionals are just a phone call away. Meet the Resultado Gourmet Designs Team.

Resultado Gourmet Designs, Co. is a food styling and food photography firm that has expanded its services to food consultation and graphic design. The company has teamed up with Burnwater Design Studios (www.burnwater.com.ph) for graphic design making Resultado Co. your ultimate one-stop-shop. Resultado Co. aims to deliver the best results your business deserves, and what better way to do so but by taking care of all your marketing needs? By working hand-in-hand with graphic designers and with proper food consultation, our company will be able to give you a menu style that will express exactly what your restaurant wants to say.

Still thinking twice? Then let our clients speak for us. Resultado Co. recently worked with three restaurants with different cuisines: Mongkok, a Chinese restaurant, Teriyaki Boy, a Japanese fast food by Pancake House Group, and Jimini Pizza, a newly opened restaurant born from the famous Jimini Pizza Kiosk. All three restaurants needed trendy, attractive, yet functional new menus.

Mongkok Dimsum and Noodles offers a wide-range of products from congee specials, dimsums, rice toppings, fried noodle dishes, and desserts. Their aim is to introduce exotic yet delectable food different from other Chinese restaurants. But with so many items in a cramped-up menu, people tend to overlook the best Mongkok has to offer. It was time for a menu makeover. Resultado Co. and its partner graphic designers worked with the needs of Mongkok and they came up with a well-organized yet attention-grabbing menu.

And just to prove how confident Resultado Co.’s food stylist Chef Theo Zaragoza is with his cuisine knowledge and expertise he offered the company’s services for food styling, food photography, and food consultation to Teriyaki Boy. Being a modern Japanese fast food with colorful “animé” designs, Teriyaki Boy wanted actual food presentation and a menu that will communicate the said ambiance. Working with the client’s requirements, Resultado Co.’s talented food photographer and Chef Theo provided Teriyaki Boy with photographs showing off the dishes’ natural appeal through zesty food styling. Chef Theo also presented new and modern ways of serving the traditional Japanese food the restaurant offers.

And when Jimini Pizza opened their new restaurant in Greenhills, Resultado Gourmet Designs, Co. had the opportunity to do food styling and food photography for their menu board. After years of serving their delightful deep-dish pizzas at kiosks virtually everywhere in Metro Manila, they now decided to open a cool diner-style restaurant that will not only serve their world-class yet reasonably priced deep-dish pizzas but also an array of promising dishes such as grilled pizza bars and waffles. Needless to say, Resultado Co. produced mouthwatering works of “food” art immortalized in photos that worked exceptionally well with the overall theme of the restaurant.

Resultado Gourmet Designs, Co. received good feedback from the clients and wishes to offer these new services to needing companies and restaurants. So what are you waiting for? Want that competitive edge and flair for your menus? Have your Menu Makeover today!

Contact us through: (02)8429480; (0917)7408319; theo@resultado.com.ph; theo_zaragoza@yahoo.com. Visit our website and learn more about our company, our partners, and to view our portfolio – http://www.resultado.com.ph/.

*Watch out for the menus and menu board of Mongkok Dimsum and Noodles, Teriyaki Boy, and Jimini Pizza coming soon this May and June.

By: Samantha Ramos- Zaragoza

Food Magazine's Valentine's Issue

Love is in the air! And what better way to express your deepest sentiments but through cooking? As the saying goes, the way to a man’s (and woman’s, of course!) heart is through the stomach. We simply delight in the idea of how sweet it is when we cook for our loved ones. The process of thinking what to include in and how to prepare the menu; undergoing the actual process of cooking, mixing, and harmonizing flavors and aromas; and most importantly, seeing the delight in their eyes when they mumble their “Mmmmm!!”s and “Aaahhhh…”s, completes the romantic vibe of the season that money cannot simply buy.

Food Magazine, the most outstanding culinary magazine in the country, features easy yet delectable recipes of all kinds in its February issue. In the Cover Story, Chef Joey Prats teaches the readers a step-by-step recipe on preparing a terrific Triple Chocolate Cheesecake and an easy Walnut Shortbread; In Kitchen Notes, Ms. Dorothy MJ Ferreria shares how you can fix a special Valentine dinner for two in just 30 minutes; In Eat & Run, recipes on Chicken Fillet with Salad Greens and Strawberry Tres Leches cake show that this seemingly difficult yet delightfully mouthwatering recipe is as easy as 1-2-3; and in Chef’s At Large, Chef Hannah Herrera not only talks about her passion and mission but also reveals her recipes for Healthy Chicken Peach Crunch Salad and Molten Brownie Cupcakes. As an added bonus, this issue’s Cook & Sell gives readers the idea of selling Old-World Morcon, complete with step-by-step recipe and costing. Also, Marvelous Meatless Meals offers a head start on preparing wonderful food this coming Lenten season. With easy-to-follow recipes and appetizing pictures to base your menu on, you’ll find yourself expertly cooking the best of the best this Valentine season.

Food Magazine’s February Issue, as always, is loaded with other wonderful recipes, tips, and trivia that will leave readers inundated with helpful and practical information they can certainly apply in their homes. Get your copy at your favorite magazine shops or contact Circulation Customer Service at (02) 455-9434 for orders and subscription inquiries.

Food stylist Chef Theo Zaragoza of Resultado Gourmet Designs, Co. styled for the following articles: Cover Page/Story: Love is a piece of Cake, Marvelous Meatless Meals; Eat & Run, and Cook & Sell. Contact Chef Theo through (0916)-7408319, (02)-8429480 for food styling and food photography services.

by: Samantha Ramos-Zaragoza

Resultado Gourmet Designs, Co.

The perspective on food is constantly evolving and the world looks at food in a different way. Today, food is perceived as something more than a means to extinguish hunger; it is now considered a sensory experience. A delight not only for the taste buds but also beholds with sight and aroma.

Resultado Gourmet Designs Co. understands that food doesn’t just need to taste good, it also needs to look good. That said, presentation is as important as what greets the palate. Our goal is to foster good business relationships with our clients to address their specific needs whilst catering to their customers’ wants as well. Resultado shares the objective of the clients to give discerning customers the best that they deserve.

In a sea of food entrepreneurs, it is a must that the business stands out with distinct and unique advertising that fits its target market. Resultado shares this ideal thus, we strive to provide the freshest ideas and concepts in every photograph and menu to be able to reach the business’ full potential.

It is said that the only constant thing in this world is change. So make that change a good one! If your marketing tools needs improvement or the ultimate makeover, Resultado will get the job done. We offer you services from food styling to menu/recipe development.

Food styling and Food photography
Resultado delivers best quality styling that showcases food that come to life, providing a feast for the eyes as much as it is for the stomach. It is in our vision that we capture what the senses experience through creative and artistic styling and translate it to photographs.

Food Consultancy and Menu/Recipe Development
Menus are as important as the food. Resultado is ready to collaborate with clients in creating menus that present delicious options and selections that is sure to whet the appetite.

During our four years in the business, we are pleased to have worked with several notable companies. Our clientele include San Miguel Foods, Inc., Universal Robina Corporation (URC), LJC Group of Restaurants, Pancake House Group, Food Magazine, Kraft Eden Cheese, and Del Monte Philippines.

In partnership with Burnwater Design Studios, a graphic design company, Resultado will accomplish the best results that will meet your expectations, making us your ultimate one-stop-shop.

Resultado Gourmet Designs Co. looks forward to being your partner in achieving success for you and your business.

Please visit our website at http://www.resultado.com.ph/ to view our portfolio.
You can reach us at (02) 842-9480, (0916) 740-8319 or e-mail us at theo@resultado.com.ph or theo_zaragoza@yahoo.com

by: Raica Grace Y. Flores