A profound overview of the Filipino food scene. I see you as a disruptor and making change great, all for the benefit of how people perceive cuisine from the Philippines - and making it less Manila centric. It would be like just focussing on Lombardy (for cucini Italiani), or cuisine Normade for French gastronomie! Keep pushing forward chef you are breaking down barriers!
This is excellent writing, and real food for thought (pun cringingly inevitable). I like the way you mix anecdote/experience with academic analysis. Thanks for taking the time to approach the topic so thoughtfully.
Your essay has perfectly encapsulated my own feelings and frustrations about the ube "trend" and the push to label Filipino cuisine as "the next big thing" for Western consumers. Thank you for sharing your thoughts and for demonstrating what an inclusive model of Filipino cuisine can look like chef!
A profound overview of the Filipino food scene. I see you as a disruptor and making change great, all for the benefit of how people perceive cuisine from the Philippines - and making it less Manila centric. It would be like just focussing on Lombardy (for cucini Italiani), or cuisine Normade for French gastronomie! Keep pushing forward chef you are breaking down barriers!
This is excellent writing, and real food for thought (pun cringingly inevitable). I like the way you mix anecdote/experience with academic analysis. Thanks for taking the time to approach the topic so thoughtfully.
Thank you for the kind words and very much appreciate you taking the time to read the piece 🙏.
Your essay has perfectly encapsulated my own feelings and frustrations about the ube "trend" and the push to label Filipino cuisine as "the next big thing" for Western consumers. Thank you for sharing your thoughts and for demonstrating what an inclusive model of Filipino cuisine can look like chef!