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Johanne Siy
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Filipina chef Johanne Siy named Asia’s best female chef for 2023
February 8, 2023
fnbreport February 8, 2023
What to eat and drink: Sampinit sour, kakigori ice cream, and a limited-edition apple pie
F&BNews
Eat your way through Sugarlandia, Southeast Asia, and more without leaving Manila
February 2, 2023
Eric Salta February 2, 2023
Balé Pampanga
Hospitality
Welcome to Balé, a forest home at the heart of Pampanga
January 30, 2023
Romeo Moran January 30, 2023
Maxine and Rich Sanz of Hey BBK
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As inflation bites, your relationship with customers and suppliers matters even more
January 28, 2023
Jar Concengco January 28, 2023

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F&B Report Magazine
When not attending to Ritual, Bea Misa-Crisostomo is out looking for new ingredients to showcase and experiment on
F&B
April 1, 2017

With Ritual, Bea Misa-Crisostomo paves the way for responsible choices

Bea Misa-Crisostomo is pulling weeds in the food industry where there seemingly are none. What most people don’t

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Lex Celera April 1, 2017
At one point in her career, Cibo's Joy Balatan would go through two hours of traffic every morning on the way to work
Profile
February 1, 2017

From college dropout to manager, this is how you climb the career ladder

In the food and beverage business, getting your hands dirty and putting in the work will get you

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Lex Celera February 1, 2017
A flock of brown chickens from batangas free range chicken
Agriculture
December 1, 2016

Yes, raising poultry can be humane, too

As meat consumption rises in Filipino households, so does poultry, pork, and beef, the first of which is

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Lex Celera December 1, 2016
Herbs benefit well enough from organic farming
Agriculture
October 1, 2016

The relevance of organic farming today

Following the paradigm shift on what we eat follows a shift on what the land provides. It’s safe

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Lex Celera October 1, 2016
Mapping the market of artisanal sausages through three distinct delis
F&B
June 1, 2016

In search of the perfect artisanal sausage

Sausages may be synonymous with hotdogs during childhood, but there’s more to these tasty meats beyond shades of

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Lex Celera June 1, 2016

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fnbreport

Here's a useful piece of advice from one of the mo Here's a useful piece of advice from one of the most internationally renowned chefs
LOOK: Singapore-based Filipina chef @johanne_siy n LOOK: Singapore-based Filipina chef @johanne_siy named Asia’s best female chef for 2023.

“I am beyond honored to be receiving this award,” says Siy. “It is great validation for my team and I, for all the hard work invested in bettering our craft every single day. I am grateful for this platform that allows me to reach out to so many young chefs to hopefully inspire them to overcome barriers and push boundaries. I want to shine a spotlight on the work of remarkable women in our industry, in the hopes that one day we as a community can thrive and reach new heights by leveraging the symbiosis that a truly egalitarian workforce brings.”

Born in Dagupan, Siy left a corporate career to pursue a passion for the culinary arts. She trained at The Culinary Institute of America in New York and has apprenticed under chefs Eric Ripert (Le Bernardin) and Daniel Boulud (Café Boulud). Her experiences in the kitchens of the world’s leading restaurants also include a four-year stint at Restaurant André (Singapore). Here, she formed part of the team that secured the restaurant’s highest rankings in the 50 Best Restaurants lists in 2017: No. 2 in Asia’s 50 Best Restaurants and No. 14 in The World’s 50 Best Restaurants.

In 2020, Siy became @lollasg's head chef and has led the restaurant to its first-ever placement in the extended 51-100 list of Asia’s 50 Best Restaurants 2022 at No.75. Lauded for its emphasis on produce, seasonality, and simplicity, Siy’s food spotlights Asian-inspired modern European cuisine that often pays homage to her Filipina heritage.
How do you make sense of food costing to mitigate How do you make sense of food costing to mitigate the impact of inflation and a cost-of-living crisis? For @hey.bbk’s @richsanz_ and @maxinesanz , it comes down to flexibility, foresight, and transparency.

Story and photos by @campfiremedia 
Layout by @nimu_muallam
Welcome to @bale.pampanga, a forest home at the he Welcome to @bale.pampanga, a forest home at the heart of Pampanga.

If it seems like Balé is more than a little tricky to discover, that’s because it was meant to be that way. Owner @wbpanlilio wanted Balé—which means “home” in Kapampangan—to be both welcoming and mysterious.

Balé is not a restaurant though. Even if the main attraction of the place is the food, calling it a restaurant would be inaccurate. It is an escape. A farm, an experience but also, it’s simply home.

The food is authentic Kapampangan cuisine. The recipes are from his mother Wilma and they are also records of Pampanga’s heritage, as it is the food that’s been developed by and shared among the people. 

While there are plans to eventually scale Balé, eventually allowing for overnight stays at its small resort area, Panlilio says he wants to keep it low-key and small for now. “The plan is it will ramp up at some point,” he says. “But we’re at the very early stages. For our small crew, it will take time.”

But while Balé is still small, know that you’re always welcome to try it out, especially if you like living. Even if it’s shrouded in some mystery and takes a bit of effort to reach, getting here is well worth the time and distance.

Find the full feature via the link in bio.

Story by @roiswar 
Photos by @campfiremedia
With the 2023 staging of @madridfusion, let’s re With the 2023 staging of @madridfusion, let’s revisit some key learnings from the chefs we had the chance to watch and interview during our coverage of its 17th edition.

Adapted from “Let Innovation Change the World” by @ericatlass originally published in F&B Report Vol. 16 No. 1
Layout by @nimu_muallam
Waiters are expected to smile through harsh tirade Waiters are expected to smile through harsh tirades and swallow snarky comebacks. The local restaurant industry prides itself on patient waitstaff that are famously tolerant of a demanding dining market. It is a culture that takes hospitality seriously, and the expectations are oftentimes irrationally high. 

Yet sometimes the dining public forgets that they are people, too.

As one seasoned restaurant manager said in a past story that looked into the reality of Manila’s dining market: "We're just hoping for guests to be reasonable. Believe us when we say that gusto namin kayo pagsilbihan."

Revisit the story via the link in bio.

Adapted from “The Waiting Game” by @chi.koppe originally published on F&B Report Vol. 13 No. 3
Layout by @nimu_muallam
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