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/.

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.

To view pictures, visit: http://resultadophotos.blogspot.com/2009/05/theo-zaragoza-alaskas-demo-chef.html

FEBRUARY 2009: THE MONTH IN VIEW

Indeed, the month has been very busy and exciting for the Resultado team. Other than the countless food styling projects for different food companies and agencies, Resultado enjoyed dabbling in other services they recently launched.

Catering is the life source of Resultado’s chef and food stylist Theo Zaragoza. For almost 10 years, Chef Theo operated a food events company- the business where he focused his passion for food and cooking. This month, the chef secured an agreement with Alaska Milk Corp. to cater and deliver food orders to their various events every weekend of February.

As much as Chef Theo loves to cook, he also loves to share his ideas and expertise in the field of gastronomy. So, when an offer to teach a food styling class for Maya Kitchen Culinary Arts Center came his way, he grabbed the chance and taught a one-day seminar on food presentation and styling for food service businesses. Other than that, Chef Theo took pleasure in sharing different cooking methods and recipes to the women of Las Pinas City’s Narra Club for Alaska’s cooking demo event.

Creating lasting professional relationships is what Resultado aims for. This is why the team was more than ecstatic to work with Hinge-Inquirer Publications during February for a cookbook to be launched this year.

This March is equally promising as last month, so watch for the next news and updates from Resultado Gourmet Designs Co. For inquiries, call 492-0210 or 0916-7408319. Email Resultado at theo_zaragoza@yahoo.com. Visit their websites: www.resultado.com.ph and resultadofoodstylingco.blogspot.com.

By: Samantha Ramos-Zaragoza

Net 25's SPOON Alaska Segment

by: Samantha Ramos-Zaragoza

One of the most favorite pastimes many simply love doing is watching cooking shows, both locally and internationally. After a stressful day at work or doing chores, it’s great to relax in front of the TV and enjoy a no-brainer, entertaining show of food, food, FOOD! Gone were the days of cooking shows strictly for stay-at-home moms or wife-wannabes, and thank goodness, we can say goodbye to the monotonous, ultra-measured (with matching camera zoom-in of every single ingredient), and ‘pre-prepared final products’ type of cooking episodes. Today, it’s all about making it naturally fun and enjoyable.

SPOON of channel Net 25 is more than your ordinary cooking show. You get your regular dose of gossip, entertainment, and delectable recipes all in one episode. Every Sunday at 6:30 pm is different from the other, featuring celebrity guests who are interviewed and are challenged to cook their version of their favorite dishes. Their Alaska segment with Sexy Terry offers ingenious yet easy recipes which, once you try doing at home, are products of pure bliss.

Theo Zaragoza of Resultado Gourmet Designs, Co. is the brain behind these Alaska mouth-watering dishes and the chef and food stylist behind Sexy Terry’s filmed creations. Every single recipe he developed is done in a test kitchen and is verified through proper re-testing and taste evaluation. His creativity is challenged yet unfazed in every concoction, which he assures is refreshingly new and scrumptious. Made with only Alaska, the best in milk products, Chef Theo offers every cooking-enthusiast easy recipes your friends and family will surely love.

Catch SPOON on Net 25, every Sunday, 6:30 pm. For food styling, food photography, recipe development, and consultancy needs, contact Resultado Gourmet Designs, Co. at 492-0210, 0916-740-8319, and theo_zaragoza@yahoo.com. Check their website at www.resultado.com.ph.

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