Showing posts with label resultado. Show all posts
Showing posts with label resultado. Show all posts

Sunday, March 25, 2012

Chef Theo's Cookbook Now Available on Amazon and Smashwords


FROM: Resultado Gourmet Designs, Co.
www.resultado.com.ph
+63917-840-8319




Want to learn to cook kare-kare and sinigang the proper way? Wish you could carry your cookbooks with you wherever you go? Grab a copy of Chef Theo Zaragoza's first e-cookbook entitled Foolproof Favorites. The book is an e-cookbook with old school, flavorful Filipino classics. This is the first of three volumes to be released this year. Get it now from Amazon and download to your device! Cook anywhere! 

Here's the link to buy the book on Amazon (only $2.99!):

http://www.amazon.com/dp/B007O37F9K

Link to buy the book on Smashwords (only $0.99!):

https://www.smashwords.com/books/view/145198 

Foolproof Favorites is published by Resultado Publishing in cooperation with Readable Mangoes of Bronze Age Media Inc. Credit goes out to Editor-in-Chief Katrina Ramos Atienza, Carmina Esguerra of Bronza Age Media Inc., Photographer Kevin Bautista, Chefs and Kitchen Testers Clara Cunanan and Kai Padilla, and the Resultado Team of recipe developers, writers, and food stylists.

Wish to publish your own cookbook? Contact Resultado Publishing! Visit http://resultadopublishing.blogspot.com for more info. Resultado offers food styling, photography, production design, recipe development, consultancy, and publishing services. Get in touch with us through the following: resultado_foodstyling@yahoo.com, (+63917)533-9189, and (+632)909-30-44. Hope to hear from you soon!

Wednesday, November 9, 2011

RESULTADO THE MONTH IN VIEW: OCTOBER 2011 NEWSLETTER


RESULTADO TVC PROJECTS

Resultado Gourmet Designs, Co. food styled commercials for Purefoods Fiesta Ham and Jollibee (Eclipse Promo). Watch for more TVCs food styled by Resultado on major networks’ prime time.

RESULTADO’S CHEF THEO FEATURED IN F&B WORLD

Grab a copy of F&B World magazine’s September issue where the Chefs & Foodservice Community of the Philippines (CFCP) was featured. Chef Theo prepared a sumptuous dinner for the community last August 25, serving Laing Shooters, Dinakdakan, Crispy Adobo Green Salad with Orange Vinaigrette, Fried Soft Shell Crab with Pureed Gabby and Sinigang Broth, Oxtail Kare-Kare, Pan-seared Halibut with Gata Bagoong Sauce, Saba Cheesecake, Yin Yang Mango Pie and Halo-Halo infused with Saffron. CFCP is a newly launched alliance that aims to bring the foodservice industry's standards to a higher level. See how you can be a member or how you can support by contacting chefsandfoodserviceph@groups.facebook.com.

(click photo, then click 'show original', to enlarge)


RESULTADO’S JR. AND ASSISTANT FOOD STYLISTS WORKS ON THEIR PROJECTS

Resultado’s Jr. Food Stylist Chef Casey Santos and Assistant Food Stylist Chef Marie Advincula are now working on their own projects. They are recently the preferred food stylists for Baking Press magazine. We also give praise to our former Production Designer and Assistant Food Stylist Juana Bautista for working with Baking Press for the Cart & Kiosk Issue.


VISIT http://resultadojrstylists.blogspot.com TO VIEW OUR JUNIOR FOOD STYLISTS' PORTFOLIO


Thursday, October 6, 2011

Theo and Sam Zaragoza Featured in Manila Bulletin


From: 

http://www.mb.com.ph/articles/335521/its-not-movies


It's not like the movies

This couple proves that real life is better than reel
By JACKY LYNNE A. OIGA
September 25, 2011, 11:39am



(photo by Pinggot Zulueta)
(photo by Pinggot Zulueta)
MANILA, Philippines -- Bad boy falls for good girl, love at first sight, young love, whirlwind romance, a happy ending – Theo and Samantha Zaragoza’s love story has all the makings of the perfect chick flick.
But, while the chick flick genre is often criticized as senseless, sappy, and overly sensationalized fluff, theirs is an inspiring story of finding love, growing together, and working towards success that will put any Reese Witherspoon starrer to shame.  
Boy meets girl
In a span of 24 hours, after one unofficial first (group) date, cups of coffee, bottles of beers, one flat tire, and zero hours of sleep, chef and food stylist Theo Zaragoza knew that Samantha or Sam Ramos is the girl he wants to marry. 
“I first met her in the Bellevue Hotel back in 2005. She was an intern in the front desk and I was coming to meet with their marketing manager. We got each other’s attention right away. She toured me around, we talked a little, it was definitely love at first sight,” Theo recalled smiling.
“Everything stopped when I saw him. Parang sa movies lang,” Sam added laughing. “The next day, he texted me saying that he got my number from the marketing assistant. He asked me what I was doing and I told him I was having coffee with friends. Then he said, ‘Okay. I’ll be there.’ when I wasn’t even inviting him.”
 After grabbing coffee, Theo invited Sam and her friends to join him and some of his friends for drinks. The "group" date was going well so Theo asked everyone to move the party to his house. They stayed at his place until dawn and when he was about to send Sam off to her car, they saw her tire slashed.  
“I didn’t know how to change a tire, of course, so he was nice enough to help. But my car is so old the bolts were rusted. He couldn’t remove it, he even called his friends but it was hopeless. So I spent the (early) morning at his place until a garage opened,” Sam shared.
While waiting, they talked, got to know each other, and the next thing Sam knew, Theo was telling his friends, "Oh guys, eto na yung babaeng pakakasalan," over breakfast. “You really don’t know when you’re going to get struck eh. After spending a whole day with her, I already knew. I couldn’t explain why. I just knew it was her,” Theo said.
“It’s amazing how you can learn so much about a person in a short amount of time,” Sam agreed. “Pero siyempre naloka rin ako at first. I was like, ‘Oh my God, he’s going to marry me daw!’ I was just 19 at that time and we just met! After that day, I didn’t talk to him for a week. But deep down, alam ko rin naman na siya na.”  
Whirlwind romance
On their first anniversary as a couple, Theo proposed, rather casually – she was 20 and he was 29.
“He asked me, ‘So, ano? You want to spend the rest of your life with me?’ and I answered, ‘Oo nga, di ba?’ Then he took out the ring and said, ‘Oh di isuot mo.’ I was screaming like a little girl inside my head,” Sam said in jest.
But not everyone was thrilled with the news of their engagement. A lot of people, especially her mom, were telling Sam that she was too young to get married and married life is not a fairytale. And while the first two years of their marriage were fun— they are self-confessed partyphiles who love to have a good time – the realities of marriage eventually caught up with them.
“I realized that love and marriage are not all butterflies and violins on our third year. We didn’t have a long engagement so we didn’t have time to adjust to each other’s quirks. We went through a lot of tensions because we were getting to know each other without the helmets on,” Sam said.
Sam had a lot of personal problems during that year. She was young, unsure of herself, and seeking her identity in a marriage where her husband is always on the spotlight. She was always the young wife of Theo Zaragoza, which she couldn’t take because of her pride and hunger for success. Their marriage was in shambles, and it was their faith that saved them both.
“We went to counseling, Bible studies, and prayed a lot. To be honest, without Jesus, without our faith baka wala na kami ngayon,” Sam confessed. “I’m a Christian and Theo’s Catholic but we never saw that as a problem. My parents brought me up thinking na walang maling religion, it’s just what fits you, what makes you closer to God.
Now, Theo and Sam have changed for the better without forcing each other to change. “We sought help noong kailangan, we worked on our differences, and now we’re going strong for five years. Running our own business, building our own house, but no kids yet,” Theo said smiling. “We’re still enjoying each other’s company.
A beautiful partnership 
Before Theo met Sam, he was running a food styling and photography business called, Resultado, with his best friend Anton Feliciano. From their meager capital of P2,000.00 Theo and Anton went to different restaurants to show their portfolio. They got a major project for Dencio’s which earned for them P200,000.00, and the rest was history.
“Lumaki ng lumaki ang Resultado until my partner had to leave for Singapore. He left the business to me and became managing partner. When he left, I invited Sam to come in,” Theo shared.  With Sam as partner, Resultado now includes recipe development, food consultation, production design, and soon they’ll launch a publishing arm.
“When I joined Resultado, I wrote press releases for the company. Food magazine editors took notice of my writing and invited me to write for them. So because of Theo, I realized I have a passion for food writing,” said Sam who also teaches Hotel and Restaurant Management in Saint Scholastica’s College.
Theo, on the other hand, said that marrying Sam helped put his life into perspective. “Before I met her, I was really lost. When we got married, I was able to focus on my career and it opened so many doors for us. She’s my biggest critic. If she doesn’t approve of my food, menu, and styling -- kahit marami na akong experience, I won’t do it,” Theo shared.
Theo and Sam are a career-driven couple who plays hard, works hard, and gives back. With so much blessings in their life, the couple does charity to bring blessings to others.                                                                                      
“During my birthday and every Christmas, we do feeding programs for 200 children, we also send five kids to school. It’s such a nice feeling that we have the means to support other people now. When we got married, we had so little money and we usually just spend it on gimmicks and drinking. Life has so much meaning because of our work,” Theo said.
He elaborated: “Like what my dad taught me, if you don’t think about money and you just concentrate on your work and love your work, money will come. Wag kang magtrabaho dahil gusto mo magkapera, magtrabaho ka kasi gusto mo mag trabaho.”
Ten years from now, Theo and Sam hopes they would have several food stylists in Resultado (“Boss na lang kami.”), open their own restaurant, and have two kids playing around their house. But for now, this young, dynamic couple is just enjoying each other’s company, building their own food empire, and proving to everyone that life is not like the movies – it’s even better.
Message for each other
He said: Thank you for being patient and understanding. Without you I wouldn’t see the road that we have right now. Thank you for bringing me closer to Jesus.
She said: Thank you for being there for me, supporting me, being a good friend, for understanding all my quirks and living with them and for helping me grow. Thank you for being a wonderful husband and business partner. I hope it will never end. More power to us.
On what makes them unique as a couple
He said: We don’t like drama. When we fight, we keep it to ourselves and to our marriage counselor.
She said: We work well together, we complement each other, and we don’t stop each other from doing what we want. I enjoy doing the things he likes to do and he enjoys what I like too.
On their business
He said: She’s the brains of the business. She’s the one who handles marketing, management, and consultations. When I have to do reports for our clients, she does the writing, I do the testing of the product. Without her, I can’t do my job.
She said: He’s a food stylist and a chef; he’s the talent of the business. Ako I can’t cook. Even if I studied cooking, I can’t.

Wednesday, October 5, 2011

Theo Featured at Chic Moms Club by Bountry Fresh Chicken


from: 
http://www.chicmomsclub.com/chicmomsclub/a-career-in-food-styling-and-food-photography-yes-its-possible/

A CAREER IN FOOD STYLING AND FOOD PHOTOGRAPHY – YES, IT’S POSSIBLE!

Food is and always will be a hot topic for any occasion, but two things are particularly sizzling today – Food Photography and Food Styling. These fields have no shortage of creative talents, but a few have already made their names known because of their outstanding works.

Lydia Go started out as an assistant to her top photographer husband, Eddie Go. Today, she is possibly the top food stylist in the country. It’s no wonder that she is being tapped by big food and drink brands like Nestlé, Jollibee, Greenwich, Maggi, Knorr, and many more.

Two other notable names in the industry include Chef Noel Navarro, a young Chef-Food Stylist who just returned to Manila from a stint abroad, and Chef Theo Zaragoza, Managing Director of Resultado Gourmet Designs, a food styling and food photography firm, and one of our Bounty Fresh Chefs.

Many food stylists like Lydia Go, Noel Navarro, and Theo Zaragoza charge professional fees within the range of 50,000-350,000 pesos depending on their skill and expertise. For someone with a passion for food and the arts, this can be a very lucrative career.

So where does one start? Here are some tips from the Food Styling and Food Photography masters:


In this photo: Chef Theo Zaragoza
Photo courtesy of www.resultado.com.ph



Focus on Food
First and foremost, you must have a passion for food. Since food styling also requires skills in art, you must have an eye for balanced and good design. Furthermore, you must have knowledge in cooking and baking techniques. It would help if you have knowledge in photography and lighting to make the food look even more delicious. Not to worry, there is no shortage of cooking schools in the Metro that also offer courses on food styling. Chef Theo offers food styling classes for groups of 8 to 12 at Resultado Gourmet Designs.

Resultado Gourmet Designs
www.resultado.com.ph
resultado_foodstyling@yahoo.com


Photo courtesy of www.afotogirlsworld.posterous.com


........ to continue reading the entry, visit :

http://www.chicmomsclub.com/chicmomsclub/a-career-in-food-styling-and-food-photography-yes-its-possible/

Saturday, August 27, 2011

RESULTADO MONTH IN VIEW: AUGUST 2011 NEWSLETTER


RESULTADO THE MONTH IN VIEW: AUGUST 2011 NEWSLETTER

RESULTADO GIVES BACK: FOOD STYLING LECTURE AT THE DON BOSCO TULOY FOUNDATION

Fr. Marciano “Rocky” G. Evangelista is one of the few people in this world who truly has a heart of gold. His need to extend help to the unfortunate led to the establishment of Tuloy Foundation in the St. John Bosco Parish Compound in 1993. Today, Tuloy Foundation is a village in Alabang and serves over 10,000 children. Their mission is to serve the needs of street children through shelter, food, healthcare, basic literacy, vocational skills, and placement assistance. All these services are possible through donations and volunteers.

In 2010, the foundation expanded its offerings with the new Culinary Program headed by Chef Jean Pierre Migné. Resultado has once held a charitable event with Tuloy Foundation, so when Chef Clara Cunanan invited Resultado’s Theo Zaragoza to teach last August 15, 2011, it was an offer the company cannot refuse. The lecture was on food styling and Chef Theo and the Resultado Team gave valuable tips known in the industry.

Tuloy sa Don Bosco Streetchildren Village is located at Alabang Zapote Rd. cor. San Jose Village, Muntinlupa City. Get in touch with the foundation for donations or for volunteer work at  (02) 775-48-45, 775-06-83, and fr_rocky@yahoo.com. Visit their website at www.tuloyfoundation.org.

RESULTADO FOOD STYLES LATEST JOLLIBEE COMMERCIALS

Catch Jollibee’s latest TV commercials food styled by Resultado now showing in major channels.

Wednesday, August 3, 2011

RESULTADO MONTH IN VIEW: JULY 2011 NEWSLETTER


RESULTADO THE MONTH IN VIEW: JULY NEWSLETTER

What’s up with Resultado last July? To sum it up, there were some TV appearances, Resultado food styled an international food TV commercial, and we now have a junior stylist! Read more about it:

CHEF THEO ZARAGOZA TV APPEARANCES

Chef Theo Zaragoza as Alaska’s chef was featured in ABS-CBN’s Umagang Kay Ganda and GMA 7’s Unang Hirit during the month of July. He whipped up delicious dishes made with Alaska milk products.

RESULTADO FOOD STYLES TV COMMERCIALS

The Laughing Cow Cheese, an international food brand, worked with Resultado for its latest commercial now showing in prime time. The commercial is also out in Singapore and Korea.

Resultado also food styled for Lucky Me! Beef na Beef Instant Mami’s latest TV Commercial entitled ‘Pass Your Papers’.

RESULTADO’S NEWEST JUNIOR FOOD STYLIST: CHEF CASEY SANTOS

For the past three years, Chef Casey Santos has worked with Resultado Gourmet Designs as the company’s pastry chef and assistant food stylist. She graduated from the University of Santo Tomas with a degree in Hotel & Restaurant Management. Co-managing her family’s prestigious bakeshop Gervy’s Cakes, she is well versed in the field of pastry arts. She raised her expertise up a notch after graduating from Switzerland’s DCT Swiss Hotel Management School this 2011 mastering the art of European Pastry and Chocolate. With her food styling assistance training under Chef Theo Zaragoza, along with her vast knowledge in pastry arts, she has earned her position as the company’s first Junior Food Stylist. With this, Resultado assures clients that Chef Casey can handle her own food styling shoots with Resultado’s signature, ‘Innovative Food Styling, Dynamic Results.’

THE NEW RESULTADO TEAM

Team Resultado continues to grow, as it also welcomes its new chefs and food styling assistants, Chef Marie Advincula and Chef Mariel Tajan. Chef Marie Avincula is a Pastry Arts graduate from the International School for Culinary Arts and Hotel Management (ISCAHM), and she takes the role of Pastry Chef and Assistant Food Stylist. Chef Mariel Tajan is a Culinary Arts graduate from Maligaya Institute for Culinary Arts and Residential Services (MICARS), and she assists in operational management and food styling projects. The two joins the company’s Junior Food Stylist Casey Santos, Project Head Marlon Balangon, Project Assistant Ricky Veando, Senior Food Stylist Theo Zaragoza and Managing Partner Samantha Zaragoza.

With this growth, Resultado will constantly deliver quality Food Styling, Recipe Development, Production Design, and Food Consultancy services.

By: Samantha Ramos-Zaragoza

Monday, January 31, 2011

Resultado Takes Cebu!


Theo and I have been to Cebu before, but we never had the chance to see the city as tourists; so when Alaska Milk Corporation asked Theo to do a cooking demo with Chef Janice de Belen at the Gaisano Country Mall last January 23, we didn’t miss the chance to make the most out of our one-night stay.

As soon as we landed, we headed to Sabel’s Pocherohan. Most Cebuanos are not familiar with this quaint restaurant found in Capitol Drive, but our friends who’ve been there attest to Sabel’s (formerly Marjo’s) ultimately delicious fare. They only have three items in their menu: Pochero, Lechon Kawali, and Rellenong Alimango. Their Pochero is what we know as Bulalo; and unlike the Tagalog Bulalo, Sabel’s Pochero has labong and the meat is red and tender… much like having fresh corned beef brisket in hot, meaty stock. Paired with Lechon Kawali and Rellenong Alimango, Sabel’s Pochero is definitely a must-try you wouldn’t want to miss when you visit Cebu.

The afternoon was spent touring Cebu’s famous landmarks Magellan’s Cross, Sto.Nino Shrine, and Fort San Pedro. As soon as it was time for dinner, we scoured the malls in search of good food. We ended up in The Gustavian. We’ve never been to the one in Manila so we took the opportunity to try their award winning menu. With all the rave we’ve heard, we expected the food to be a bit pricey; amazingly, the price was definitely “sulit” for the portion size! I ordered the Scaloppini Al Gorgonzola (Pork medallions with Italian blue cheese and mushroom fettuccine) and Theo enjoyed the steak buffet. All in all, a truly satisfying feast!

The next day, we headed to Gaisano Country Mall for Theo’s cooking demo. We had the best breakfast ever – Anna’s Cebu Lechon! The tasty, meaty, fresh lechon was served with sinamak and puso or rice wrapped in leaves. Our friend, and event coordinator from PhD, Yam Nacaya said that if we think Anna’s Cebu Lechon is great, wait till we taste CnT Lechon. The demand for CnT Lechon is soooo high that people are informed to make reservations days before picking up their Lechon. Good thing Yam was able to reserve for us 3 kilos, which we decided to bring home to our families.

The food trip was still on even after the event. We headed to one of Cebu’s favorite restaurants, Golden Cowrie Native Restaurant. We met up with friends and delighted in the resto’s special Cebuano fare. We had baked shellfish, garlic shrimps, grilled ribs, and special ensalada. Their food is superb!

Before we headed to the airport, we took a last bite at Le Swiss Chalet Restaurant. We savored their Hungarian Sausage with French Fries and Swiss Dark Chocolate ala Mode. It was a good way to end our nakakabusog trip.

The overnight trip was definitely bitin, and I’m sure there’s still so so much more places we can discover in Cebu. Looking forward to our next gastronomic trip!!

by Sam Zaragoza

Monday, December 27, 2010

Resultado Gives Back this Christmas



As 2010 comes to a close, we look back and cherish the wonderful moments we have had with you, our partners. Without you, we wouldn’t be where we are now. With the help you have extended to us, we decided to end the year by giving back. Last December 11, we sponsored the Christmas party lunch of Maligaya Institute for Culinary Arts and Residential Services (MICARS).

We fed 300 guests with a delicious menu of Carbonara, Burger Steak, Chicken Wings, Buttered Vegetables, Fruit Salad, and Creamy Sago’t Gulaman. Milk ingredients were donated by Alaska Milk Corporation while magazine giveaways were provided by F&B World and Baking Press (Hinge-Inquirer Publications).

MICARS is a foundation that gives culinary education to unfortunate women for a minimum fee. The school is looking for volunteers, donations, and sponsors to help keep the foundation going. If you are interested, please give Ms. Rowena Nazareno a call at +632 525-7429 or email them at maligayaschool@yahoo.com.

Again, we’d like to extend our deepest gratitude to you and we hope that in the coming 2011, our partnership will grow deeper.

God bless us all! Merry Christmas and a Happy New Year!

Regards,

Theo Zaragoza and the Resultado Team

Monday, November 15, 2010

Dolores Custer is Back in Manila! (Seminar on Nov.19)



International Food Stylist Dolores Custer is back in Manila for another fascinating and delectable seminar to be held on November 19, 2010 at Oceana Restaurant, San Miguel By the Bay, SM Mall of Asia Complex. Yesterday, November 15, she held a press conference at National Bookstore EDSA Shangri-la mall to talk about her upcoming event and her new book Food Styling: The Art of Preparing Food for the Camera. The book is filled with secrets and information a budding food stylist, or even a food enthusiast, should know. In fact, the book is a comprehensive Food Styling course in itself.

Catch her on November 19, 9am to 5pm, at Oceana Restaurant as she goes through the most important sections of her book and as she shares her knowledge in food styling. Foodservice operators, chefs, photographers, and food enthusiasts will certainly learn a lot from her seminar.

Call TicketNet at 891-9999 to buy your ticket (Php4,500 ticket is inclusive of lunch and coffee while Php7,500 ticket is inclusive of lunch, coffee, and Dolores Custer’s book). Brought to you by National Bookstore, Lifestyle Network, and Food Magazine. Sponsored by CCA, Oceana Restaurant, Traders Hotel, Wiley Publishing, Magnolia Chicken Station, La Germania, Philippine Star, Philippine Daily Inquirer, Powerplant Mall, Samsung, and Kusinart. Ms. Dolores Custer is assisted by Resultado Gourmet Designs Co.’s Chef Theo Zaragoza.


-Samantha Ramos-Zaragoza

Tuesday, September 21, 2010

GEN SAN: A CULINARY ADVENTURE!

By: Samantha Ramos-Zaragoza

When San Miguel’s B-MEG invited Theo to give a talk at the South Cotobato Pangasius Festival as the company’s resource speaker, Theo and I thought that this would be a great chance to visit our good friends Jong and Jolyn Ruste. Along with our friend Jaycee, we flew to General Santos for a four-days-three-nights vacation. Theo’s been to Gen San for a TVC shoot with Secret Sangkap and Mommy Dionisia but he never had the chance to tour the city. Once we landed, our gracious hosts had our schedules packed with activities! The highlight of the entire trip? Food of course!! And without a doubt, Gen San has some hidden culinary wonders worth writing about!

Here are some of the things we discovered in General Santos and its neighboring cities:


Check out the entire photo blog to see where Jong and Jolyn took us (take note, they said there is still so much more we haven’t tried! We’ll certainly be back very soon ;) Thanks you two!) Go to:




Thursday, June 10, 2010

MS. NORMA CHIKIAMCO LAUNCHES HER COOKBOOK “THE RECIPES I LOVE”

Love for food naturally runs through our veins. We talk about food all the time – sharing passed down secrets from our lolas, telling stories of how so-and-so’s Kare-kare won her mother-in-law’s heart, and even arguing whose chicken pastel or lasagna is better. The latest restaurants and the newest recipes are surefire topics that can start any conversation. Whenever a cooking show is out, our eyes are glued to the TV. Food magazines have taken advantage of this trend, and these have been flying off the shelves. And what our grandmas and mothers have been doing in their pastime is pretty much the same today – we tear pages off magazines, intently copying the ingredients flashing on the TV, and printing interesting recipes from the internet, then pasting them all in a notebook we call “my favorite recipes.” I can imagine famed food writer Ms. Norma Chikiamco doing the same thing. Travelling all over the world, meeting culinary gurus, discovering new ways in cooking – in short, being surrounded with food all the time as a profession – must have really made Ms.Norma, fondly called Omay, fill dozens of notebooks through the years. And true enough, Ms. Omay has a collection of scrumptious recipes up her sleeve.

Last May 16, Ms. Omay invited Theo, the cookbook’s food stylist, and me, along with her friends and guests, to the book launch of her newest cookbook “The Recipes I Love” held at PowerBooks Greenbelt. Published by Anvil, the cookbook is reminiscent of what personal “cookbooks” are – the ring bind, clean pages, and spaces for notes looks like a dolled up notebook. Ms. Omay shares how the 60 dishes in her book are her personal favorites, many of which she has served in parties, family dinners, and small get-togethers. As much as she loves to share food, she also enjoys sharing how to make them. Some are easy, some requires more skill; but all are definitely heavenly. I particularly love the super easy chocolate cupcakes and the cold rice salad, which Ms. Omay gladly served to the guests along with her other best-rated dishes.

Ms. Omay has been known for her award winning story books, articles, and magazines. She currently writes for Philippine Daily Inquirer and has headed several cookbook projects here and abroad. But her book, “The Recipes I Love,” lets us take a peak to another side of Ms. Omay. Fun, cheerful, loving, passionate... These are just some of the things we’d find out about her as we bring to our own kitchens her well loved recipes she dedicates to everyone who has touched her life. Happy cooking!

Resultado Gourmet Designs Co. food styled the dishes in The Recipes I Love. For more information, contact Theo Zaragoza at 0916-740-83-19 or theo_zaragoza@yahoo.com. Check the company website – http://www.resultado.com.ph/.

By: Samantha Ramos-Zaragoza

Tuesday, May 11, 2010

May 2010: The Month in View



Alaska Team Building

Resultado’s Chef Theo recently concluded his first Alaska Team Building seminar. The seminar was held last April 12, 2010 at the Maya Kitchen. Included in the seminar was a lecture on milk products and basic cooking principles. After so, the participants had the chance to show off their cooking skills in a live competition. They were divided into four groups and each group was given a set of recipes they had to complete in the time set for them. The judges deliberated and proclaimed a winner by the end of the seminar. Everyone received cupcakes and silicon pot holders as prizes while the winners received a special gift from Chef Theo and Alaska.

Quaker Oats New Print Ad

Quaker Oats’ new print ad with Aga Mulach is now out in the market. Resultado Gourmet Designs Co. had the chance to food style the oatmeal product included in the print ad.

Monday, March 1, 2010

Appealing to the Senses


By: Samantha Ramos-Zaragoza


It is quite apparent how Oriental fare is a mix of colonial influences and cultural taste. Asians have a way of extracting the best from our past settlers and making it more extravagant through adding local spices and experimenting with common taste. But personally, Filipino food greatly differs from its neighboring countries. Although Pinoys have yet to introduce their world famous Kare-kare, Adobo, Sinigang, or Afritada in the world’s center stage, Filipino dishes’ distinct flavors make them more than delectable – they’re “cravable.”

Tempting Reads this 2010

Tuttle publishing, a member of Singapore’s Periplus publishing group, recently circulated The Filipino Cookbook which will be distributed in the United States and online. The Filipino Cookbook contains 85 recipes that are representatives of the Luzon’s, Visayas’s, and Mindanao’s rich and diverse fare. Travel the Philippines without leaving your kitchen with this culinary must-have.

URC Flour, in partnership with Hinge-Inquirer Publications, has also released a wonderfully detailed and illustrated 2010 recipe calendar. URC Flour goes beyond offering the usual flour based concoctions. For their 40th anniversary, URC Flour celebrates the best-of-the-best baked delights of every Philippine region and fuses creativity with each region’s chief products. URC Flour has once again given us another reason to be proud of our culinary heritage.


Cravable is the new talk of the town. It may be that special characteristic of comfort food wherein one bite isn’t enough. You yearn for it, you demand for it, you get cranky without it. Just like our Yema, Ensaymada, Pancit Guisado, Halo-halo, Bibingka, Leche Flan, and Lumpiang Sariwa – they’re guaranteed to get your tummy rumbling and your mouth watering. Thanks to publishing companies such as Periplus and Hinge-Inquirer, a quick fix to our yearnings is at the tip of our fingers.

Resultado Gourmet Designs, Co. food styled for The Filipino Cookbook. Resultado also food styled and developed the recipes for the URC Flour 2010 Calendar. Contact Resultado at (+632) 842-9480; (+632) 492-0210, (+63)916-7408319, and theo_zaragoza@yahoo.com. Visit Resultado’s website at www.resultado.com.ph.

Tuesday, January 5, 2010

RESULTADO THANKS YOU!


2009 HIGHLIGHTS

RESULTADO’S NEW WEBSITE

Resultado is proud to announce the launch of its new website effective this 2010. The new website showcases Resultado’s latest portfolio for both print and TV Commercials, as well as its latest news and updates. Check it out at http://www.resultado.com.ph/. Special thanks to Passionistta for the web design (http://www.passionistta.com/).


CRAZY FOR GO NUTS DONUTS NEW ICE CREAM OFFERINGS

The country’s premier donut company, Gonuts Donuts, has recently launched a line of exquisite ice cream flavors such as Pastillas de Leche, Choco Hazelnut, Belgian Chocolate, and Ozark Black Walnut available in select Go Nuts Donuts outlets. Reward your taste buds with the richest and creamiest ice cream concoctions for a price that won’t burn your wallets. Visit http://www.gonutsdonuts.com/ for more information on these insanely creamy delights.

Resultado Gourmet Designs, Co. is the food stylist for Go Nuts Ice Cream and is the chosen food styling company for this ice cream product launch.


ALASKA’S USAPANG KUSINA AND MALL TOURS

Resultado’s Chef and Food Stylist Theo Zaragoza toured the metro with Alaska Milk Corporation’s Usapang Kusina series and mall tours this 2009. Check out some pictures at http://www.resultadophotos.blogspot.com/.


RESULTADO FEATURED IN F&B WORLD MAGAZINE, JUICE.PH MAGAZINE, AND OTHER PUBLICATIONS

It is true what they say that the best marketing tool a company can have is word-of-mouth. Thanks to partners and clients who have trusted Resultado as their supplier, Resultado had the opportunity to be featured in various publications such as F&B World, Juice.ph, and Philippine Star, among others.


IMMORTALIZING RESULTADO’S FOOD STYLING

2009 also paved way for Resultado to work with various companies for cook books. Among different projects for food styling, Chef and Food Stylist Theo Zaragoza relates that his most favorite will have to be styling for cook books as his creativity is more expressed in these delectable forms of art. Resultado had the chance to work with Periplus Publishing in Singapore, Around the World in 80 Plates by Hinge-Inquirer Publications, Pinoy Umami: The Heart of Philippine Cuisine by Ajinomoto, Quaker Oats Cookbook, as well as URC Flour’s recipe calendar for 2010.


MAKING OUR WAY TO THE SILVER SCREEN

Real live action and working on the set for TV commercials has also been a reason for Resultado’s excitement. Resultado had the chance to work with various companies and production houses for commercials last 2009. Check out the TV reels from http://www.resultado.com.ph/. Go to Portfolio, click the yellow arrow on the left, and go to TV reels.


ALASKA’S SPECIAL DINNER EVENT

Last December 17, Resultado’s Chef and Food Stylist Theo Zaragoza was given the honor to prepare a lavish dinner for Alaska Milk Corporation’s select guests of media partners, company heads, and advertising agencies. Chef Theo prepared Kare-kare Wrap, Bringhe Sushi, & Aligue Ravioli for appetizer; Sinabawang Malunggay at Kalabasa for soup; Tinapa Kesong Puti Alugbati with Ebiko for salad; Three-way Adobo and Coconut Lobster Tail for main course; and Panna Cotta Filipina, Green Tea Palitaw, and Halo-halo Shooter for dessert. Chef Theo’s creativity and natural flair not only in food presentation but also in culinary arts have certainly gained praises and applause from the night’s esteemed guests. Indeed, the dinner entitled “La Filipiniana” was a great way to end 2009.


THANKS TO ALL

Resultado would like to take this opportunity to thank everyone for making our company’s 2009 a truly blessed year. Resultado had the chance to work with amazing clients that have helped place Resultado where it is today. We hope that this 2010, our business relationship will continue to blossom and Resultado will further be of assistance to your company for your food styling, food photography, recipe development, and consultancy needs.

Thursday, July 9, 2009

BOOK REVIEW: Around the World in 80 Plates



by: Samantha Ramos-Zaragoza

Having to be born in a diverse fusion of Asian, European, and Western cultures, the Filipino appetite was once effortlessly satisfied with a method of cooking we usually know as “a-bit-of-everything.” Although the combination of all led to a rather unique cuisine we call our own, globalization has awaken in us the necessity to unearth genuine gastronomic gems.

Many say that the Filipino palate has only matured lately owing to the sudden culinary boom in the last decade. But I see it rather as a shift, more than a change, of our innate ability to discern what is palatable and what is not. We have merely set our fiery passion for food in the right track.

Indeed, this is a going trend in the industry – pleasing effectively the sophisticated taste of Filipinos or die trying. From restaurants, cooking shows, cookbooks, and food products, our quest for authenticity precedes our simple prerequisite to enjoy life.

Upon scavenging for the latest culinary find, I came across Unilever Foodsolutions and F&B World magazine’s Around the World in 80 Plates: Authentic Culinary Passions from the East and West cookbook. I was astonished to uncover how this small and handy book is a comprehensive top-quality compilation of world cuisines. It is, definitely, one-of-a-kind. Locally and even internationally produced cookbooks have tried to combine recipes from 30 or so countries but have always presented dishes we all know too well. Chicken Satay from Malaysia, Foie Gras from France, Paella from Spain, Beef Bulgogi from Korea… you’d probably go “Duh?!? Why don’t I just google these recipes?”

Around the World in 80 Plates distinguishes itself from the rest by not only conducting intensive research, but actually consulting 36 seasoned international chefs immersed in particular cuisines and fields. The result is a collection of unfussy to challenging recipes that feature dishes we probably have never heard of!
The title says it all – freshly discovering what countries have to offer at every flip of the page allows one’s senses to travel. Supported by chic and scrumptious photos, the words come alive and simply urge one to dust off the frying pans and get going. From start to finish, the book is filled with chefs’ tips, guides, and solutions any newbie cook can easily comprehend.

Around the World in 80 Plates is available in bookstores nationwide for only 195 pesos. Grab a copy and take a tour of 27 countries without leaving your seat.
Around the World in 80 Plates: Authentic Culinary Passions from the East and West photos food styled by the Resultado Gourmet Designs Team. Contact Resultado at (0916)740-8319, (02)492-0210, (02)842-9480, and theo_zaragoza@yahoo.com. Visit their websites http://www.resultado.com.ph/ and http://www.resultadofoodstylingco.blogspot.com/.

Wednesday, May 20, 2009

Theo Zaragoza, Alaska's Demo Chef

By Samantha Ramos-Zaragoza


Chef Theo Zaragoza of Resultado Gourmet Designs Co. is on the move! Together with Alaska Corporation, Chef Theo will be whipping up effortless but gourmet meals in various locations all throughout the Metro. This past month, Chef Theo has visited and demonstrated his cooking skills and his brilliant Alaska creations at SM Makati and Bonifacio Highstreet.


Whet your palate with his delectable Alaska Sushi made of luncheon meat and cheese, served with a creamy wasabi siding. Move on to the next course and have a refreshingly filling Shrimp Pasta made with only the best Alaska Crema. And finally, the choice is yours – a tangy yet revitalizing Alaska Fruit Cup or a silky and sultry Alaska Choco Milky Mallows (or both!) for your last bite.

All these and more as Chef Theo visits a mall or trade center near you!


More and more people are truly convinced that Alaska is the perfect cream, evaporated milk, and condensed milk for their homemade mouthwatering creations. Because with Alaska, hindi lang sa presyo panalo – everyday can be a special celebration!

Chef Theo Zaragoza is the food stylist and managing director of Resultado Gourmet Designs, Co. Contact Resultado through 842-9480, 492-0210, 0916-740-8319, and theo_zaragoza@yahoo.com. Visit Resultado’s websites www.resultado.com.ph and www.resultadofoodstylingco.blogspot.com.