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The Future of Food

fnbreport March 26, 2017

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What does the future of food look like? Madrid Fusion Manila chefs and speakers weigh in on this topic

fnbreport March 26, 2017

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fnbreport

Can we all agree that it’s time to review common

Can we all agree that it’s time to review common practices and adopt new ones?

Adapted from “Avoiding food waste in the industry” by @maitadejesus originally published in F&B Report Vol. 16 No. 1

Illustrations by @boizei7
Layout by @nimu_muallam

Ran by husband-and-wife team Arthur and Arra Dance

Ran by husband-and-wife team Arthur and Arra Dancel, @tacomata.mnl (pronounced “takaw-mata” as a clever play on the Filipino idiom meaning “greedy eyes,” a pun Arthur is proud of) started off as a stall in a nearby Poblacion food park just before the pandemic hit.

Arthur is a Filipino-American who grew up in San Francisco and came off a job in Wall Street, while his wife Arra worked with the United Nations. They returned home to start something new and came up with Taco-Mata because they really wanted to serve tacos inspired by the different flavors and regional cuisines represented in their beloved New York City.

And despite the pandemic, their combo of delicious food and heavy focus on customer experience seems to be the key to their evolution and success. Here’s how they did it.

Story by @roiswar
Photos by @patmateopics
Layout by @nimu_muallam

A reminder that mindfully reducing and managing fo

A reminder that mindfully reducing and managing food waste goes a long way, whether it’s to make a kitchen more efficient or to help the environment

Adapted from “The best ways to reduce food waste, according to chefs” by @dnsalcantara
Graphics by @nimu_muallam

Be it a multi-use space with a flower shop or a ca

Be it a multi-use space with a flower shop or a cafe on the outskirts of Poblacion, many Manila establishments are now putting a premium on tasty design ideas. Designer and @jjabespoke creative director @jj.acuna couldn’t agree more.

“There are so many amazing things I see in town since I was last here—more concepts and more unique projects that I find really interesting. If there are a lot of people who are doing amazing things in the F&B space, everything can dialogue with each other. Everything is a communication and a conversation.”

Here, he lists five of the most compelling restaurants that have caught his eye. Hit the link in bio to read what makes these F&B gems a design success.

Story by @campfiremedia
Photos by @campfiremedia and courtesy of @jj.acuna
Graphics by @nimu_muallam

Two pioneers in the food blogging space tell you h

Two pioneers in the food blogging space tell you how it should really be done as they continue to move on to bigger things.

Adapted from “Post Men” by @chi.koppe originally published in F&B Report Vol. 14 No. 2

Innovating a heritage bakeshop means gracefully mo

Innovating a heritage bakeshop means gracefully moving with the times while respectfully keeping the past intact. Take it from Pearl de Guzman of @mybabypat whose signature color-coded wax paper wraps lure you into thinking that they are simply an array of vibrant specimens of yet another classic pastry.

But in many ways, the home-based bakeshop derives from, deviates from, and devotes to a heartwarming legacy.

Established in 2010 in memory of her mother Patria Ramirez Macalindong, or “Mama Pat” as she is fondly known, de Guzman isn’t one to shy away from embracing her heritage and kicking off an experimental sense of fun.

“It was my way of keeping her alive in my memory and my life. I grew up with her baking and tending our modest bakeshop, Pat’s Cake House, in Cavite City in 1976. Remembering my mother and her love inspires me to continue her legacy.”

And continue she does as de Guzman playfully brings a little more color to ensaymada as we know it. Head to the link in our bio to learn more about how she satisfies and challenges expectations.

Story by @ericatlass
Photos courtesy of @mybabypat

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