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Wilbert Morada and John Lorenz Santos of Resonate Coffee
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F&B Report Magazine
There are no hard and fast rules when it comes to pairing wine with Filipino food
F&B
April 13, 2020

How to pair wine with Filipino food

We’ve been told that red wine goes with steak and white wine complements fish, but what goes with

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Camille Ocampo April 13, 2020
Third wave coffee has caused a cohesive global effort to develop coffee production, but is the Philippines still within the loop?
Features
April 3, 2018

Revisiting the brewing and coffee business in the Philippines

When you think of coffee as a global product, as one of the most traded commodities today, it

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Camille Ocampo April 3, 2018
For bartenders, mixing drinks is the least of their problems
F&BHospitality
October 1, 2016

Why mixologists would rather be called bartenders

Bartenders and mixologists are fast becoming celebrities. Much like chefs, they have become superstars in the food and

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Camille Ocampo October 1, 2016
Celebrated chefs and corporate dining experts on the past, present, and future of Filipino food
Features
August 1, 2016

Celebrated chefs on the allure of corporate dining and Filipino cuisine

Filipino food icons and chefs Myrna Segismundo, Margarita Forés, and Fernando Aracama are luminaries who have been shining

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Camille Ocampo August 1, 2016
For Les Clefs d’Or Philippines, going above and beyond has become the norm
Hospitality
April 1, 2016

What does it really take to be a concierge?

There’s a secret society in the Philippine hospitality industry that caters to its patrons’ increasing demands for personalized

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Camille Ocampo April 1, 2016

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fnbreport

Do you tick all of the boxes when plating and pres Do you tick all of the boxes when plating and presenting a dish? ✅
Restaurateurs and entrepreneurs should know that b Restaurateurs and entrepreneurs should know that branding isn’t just about logos and typefaces—it speaks so much more about your relationship with your customers

Story by @campfiremedia 
Layout by @nimu_muallam
The story of budding chefs being inducted into the The story of budding chefs being inducted into the world of food by their mom (or grandmother) is not an uncommon one, yet whenever we hear it told by chefs whose restaurants we’ve come to love, it all suddenly sounds new and compelling. 

Let's revisit their version of that story—that is, by answering the question: What was the role your mother played in your love for cooking? 

To read their answers, head to the link in our bio
Roadside cafes and al fresco coffee shops aren’t Roadside cafes and al fresco coffee shops aren’t new at this point in time. But somehow @resonate.coffee feels different from the myriad microentrepreneurs we see springing up constantly on social media. 

The baristas behind this bare-bones Marikina cafe pull heavily from their combined 10 years’ experience working in commercia coffee shops, moments of fearlessness, and sentimentality for all things slow.

In our conversation with Wilbert Morada and John Lorenz Santos, Resonate Coffee’s blend of energy and experience is amplifying the soothing potential of (more) slow bars in Manila. 

Story by @ericatlass 
Photos by @omanthasong 

Find out more via the link in bio
What lessons can we learn from @littlequiapo, one What lessons can we learn from @littlequiapo, one of the oldest restaurants in the Philippines? Lead by example, be present, and treat everyone like family.

Story and photos by @campfiremedia 
Layout by @nimu_muallam
They may be dreamy, sugary creations for celebrati They may be dreamy, sugary creations for celebrating unions, but wedding cakes are born out of a highly demanding and competitive industry, where the rewards are as high as the risk they involve.

Adapted from “Cake Wars” by September Grace Mahino originally published on F&B Report Vol. 14 No. 2

Layout by @nimu_muallam
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