Lola Anday and her Chicken Kinulob

Appears in

Published 2006

About

I first met Tricia Tensuan, a senior executive of Enderun Colleges, one of the most prestigious culinary schools in the Philippines, at Cendrillon, just before the first edition of this book was published. In anticipation of its launch, Tricia invited me to come to Enderun to give a talk and share some food wisdom with their students. I did, and along with the book was launched a great partnership with an institution that produces fine culinary professionals, some of whom are devoting their careers to studying and learning their own culinary heritage. Through the years, Tricia has invited me to hold workshops and classes at the school, which has helped me fulfill a long-held dream: the establishment of the Ang Sariling Atin Culinary Heritage Institute, the goal of which will be the documentation and preservation of old recipes, old cooking techniques, and old cooking equipment.