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Foodservice in Focus

THE CHEF IDENTITY (Part 1 of 2)

By: Marilen Fontanilla
“The restaurants express the spirt of the chef, the spirit of the city, the country.” —Alain Ducasse As I look back on my foray into professional wr ...

UNITED IN FLAVORS

By: Marilen Fontanilla
I just recently finished an editorial project that will be a part of this week’s ASEAN Women’s Business Conference and related meetings. This year h ...

DINING CASUALLY

By: Marilen Fontanilla
From fast casual to fast fine, there is no lack of choices when it comes to casual dining restaurants in the Philippines. There is a glorious mix th ...

DIGITAL INNOVATIONS, BEYOND A REVOLUTION

By: Marilen Fontanilla
As we settle down into an era of digital disruption, it can be quite overwhelming for those who are more comfortable with less technological advance ...

BEYOND THE VINES

By: Marilen Fontanilla
“The wines of California are true reflections of the image of California as a whole: laid-back, hedonistic, sun-worshipping, emblems of unrestrained ...

MAKING THE RIGHT CHOICE

By: Marilen Fontanilla
“Being a co-producer means someone who goes beyond the passive role of consuming and takes an interest in those who produce our food, how they produ ...

DINING AL DENTE

By: Marilen Fontanilla
“There’s more to meals than the pleasures of the table, the flavors of the ingredients and the skills of the cooks. They can help us to understand i ...

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