Last month, thou-sands of students started their lives anew as freshmen in their respective ter-tiary educational in-stitutions. There were different ways of wel-coming the freshmen into their new homes for the next four years, but none quite like what Ichef had in store for its new stu-dents. Inspired by her expe-rience during her study abroad, Nicole Hao-Bian, vice president for Educa-tional Development of the JIB Group of schools and Companies, initiated a new way of welcoming their first year students through a cook fest. The whole school, yes, all students, faculty, and ad-ministrators, gathered one afternoon to cook a giant 9 square meter pizza! Who knew that the in-gredients of the pizza actu-ally stand for something? When I asked the students about it, they said that the pizza ingredients stand for the following: tHE DOUGH. It repre-sents as a base or founda-tion. We all need a good foundation to hold on to as we all hone and enhance our skills further in our profession. tHE saUCE. It serves as a binding agent. We, as chefs, need to work hand in hand together to produce quality meals. tHE CHEEsE. It rep-resents flavor, like all good cheeses, as it ages, it gives more flavor. as we mature as chefs, must also create our own flavors. tHE BELL PEPPER. It represents spice or tenacity. We must have great tenacity

in cooking so we can have the will and inspiration to cook great meals. tHE PINEaPPLE. Its eyes represent guidance of our chef trainers as they mold us to be better chefs. tHE BEEF. It denotes harmonious state in love and business. as students, we’re not only trained to cook but also we’re trained to run our own business. Making the pizza as a team symbolizes the unity of Ichef on working to-wards success. Like making pizza delicious, so as mak-ing the taste of success de-licious more than it should be Baking the pizza entails patience. Patience indeed is a virtue. and as the adage goes, all good things come to those who wait. While waiting for the pizza to cook in the oven, the students had a blast sharing their talents in sing-ing and dancing. and mind you, they can dance.

That afternoon remind-ed me of all the jitters, ex-citement, and cheek-blush-ing moments during one’s freshman year. seeing your crush down the hallway, entering the wrong class-room, not knowing any-one in class, or wearing the school uniform on a wash day! Oh, how I miss what it’s like to be back in school. to the freshmen, good luck and do well in school. For the meantime, let’s have some more pizza!

VOL.5 ISSUE 88 • JULY 5, 2012

EDGEDAVAOFOOD

Fresh out of the oven!

INdulge!

By Carlo P. Mallo

ENTERTAINMENT ENTERTAINMENTUP AND ABOUT

A2 INdulge! VOL.5 ISSUE 88 • JULY 5, 2012EDGEDAVAO

ThERE is another world and another Philippines emerg-ing in the very midst of decay and pain. To reveal, see, experience and fully appreciate this world, is the task of Liwanag: World Festival on Creativity and Sustain-ability. From 29 January to 02 February 2013, thousands of people (and millions more thru tri-media) will converge in Davao City, Philippines to see the glowing contours of such a world. Liwanag will showcase brilliant, heart-centered initiatives in all dimensions of sustainability: ecological, economic, cultural, political, societal, hu-man, and spiritual. Our hearts will pound with resonance, excitement and love as we start to truly see and experience this di-versity of inspiring initiatives. For these initiatives, taken together, are the elements of the future world that is alive and growing amidst us today. Come to LIWANAG. Contribute your inner Light to the flame of hope and Love that is permeating the world! JOIN the Liwanag Workshop Courage on July 14-15, 2012, 8am to 5pm at the 4th floor, Philippine National Red Cross bldg, beside Marco Polo hotel. The registra-tion of Php500 covers venue rental and facilitator’s plane trip so please bring your own pens and paper for note taking. Interested parties may call Maya Van-denbroek or Kate Estember at 0917-7174668 or 0908-1535326. You can also post a message on the Tuburan Institue’s FaceBook page.

ThE SM Little Stars 2011 Grand winners are set to em-bark on a 5-day tour in the Imperial cities of China from May 25 to May 29, 2012. These very young and tal-ented kids will get a chance to experience and learn more about the rich culture of Chi-na as they tour various places and scenic spots around Xia-men, Jinjiang, and Gu Lang Yu Island. SM Little Stars 2011 Grand winners Steven J. Ocampo and Rowena Anne M. Grado, together with first runner-up Kate Gellian P. Viñas, will also be able to watch the live Grand finals of SM Little Stars China 2012 and get to know their counterparts. Moreover, they showcased their talents at SM Jinjiang for everyone to see. Truly, SM Little Stars enables kid participants to fully shine their brightest while giving them an experience of a lifetime. This year’s competition, standards are higher and big-ger prizes are at stake! Bright, charming and talented kids aging 4 to 7 years old are invited to join the SM Little Stars Preliminary Screening on July 7, 2012, 11 am at SM City Davao The Annex Event Center. To join, interested parties may register at www.smsu-permalls.com/smlittlestars to get registration numbers. Registration forms are also available at the Mall Admin Office located at the Second Floor of the Main Mall. Duly filled out forms must be submitted along with a copies of the child’s birth certificate (original and photocopy), and 2 copies of 4R size photos (one close-up, one full body) at the Marketing Department of SM City Davao. Registration runs until July 7, Saturday. Lucky contestants who pass the preliminary screen-ing will get an opportunity to undergo trainings and workshops prior to the regional and national finals. For more information, can call 297.6998 local 126.

Play an active role in the Liwanag World Festival

SM Little Stars 2011 shine in China

by Bai Fauziah Fatima Sin-suat Ambolodto, MBA

You think I’d leave your side baby, You know me better

than thatYou think I’d leave you

down when you’re down on your knees, I would not do

thatI’ll tell you you’re right when

you wantAnd if only you could see

into me

MOODy. That would have to be the best ad-jective to describe me. yes, I am moody. My mood depends on the type of music I listen to in the morning. ask the people I wake up to and they will tell you that my phone’s playlist sets how I go about my day. For the past few weeks, I have been hooked to three amazing songs. and when I say hooked, it means on repeat all day long for days. By your side by sade has been my go to song for this week. Being all emotional because of certain events, I feel I can relate to the song. Not because of a particu-lar someone (yeah NatE I know what you are think-ing) but the song makes me feel relaxed. Give it a listen and you’ll see what I mean.

I CALL IT LOVE Beef

Baby, I Don’t Know what love is, Maybe I’m a Fool

I just know what I’m feeling, And it’s all because of You

Don’t tell me, I Don’t KnowI want the TRUTH, Cause

THEY call it

WE call it, YOU call itI CALL IT LOVE

Just like this 2007 Lionel Richie song, caffeine is a known anti-depressant. In fact, even a small dose can up your mood. I usually put this song on repeat all day long and I am all hyped up. a simple yet heart wrench-ing love song that speaks of unspoken words and feel-ings towards another per-son. This song actually encap-sulates the cliché “action speaks louder than words”. For those in love or those who think they are in love or who wants to be in love, listen to this and feel the love.

Ingredients500 grams tenderloin, trimmedDry Rub: 1/4 cup instant coffee powder½ tablespoon cinnamon powder2 tablespoon brown sugar ½ teaspoon Korean Chili powder1 tablespoon garlic powderPinch of dried thyme Pinch of dried rosemaryFreshly cracked black pep-persalt Olive OilCheese stripsButchers twine

Procedure: Make the dry rub: In a bowl, combine all ingredi-ents and mix well. set aside. The coffee rub may be pre-pared ahead of time. store in airtight container and could be last for a month. Could also be used for chicken. Prepare the beef: trim

beef and cut a slit to form a pocket in the middle. Rub the beef with the coffee rub on both sides and inside the cavity. Insert the cheese and secure using butcher’s twine. Drizzle with olive oil. set aside and marinate for two hours. Heat a grill pan on high heat until smoky. Drizzle a small amount of oil and sear beef on all sides until it turns brown. take beef off the pan, cut butcher’s twine and slice beef into medallions. Cook beef medallions on the same pan until well done or to your liking. serve hot of the grill or on sizzling plate with your own gravy.

TAKE CARE Shrimp

‘Cause if you’ll let me, here’s what I’ll do

I’ll take care of youI’ve loved and I’ve lost.

This Drake and RiRi song has been on my playlist for the longest time. This is my go to good mood song of the three. I love the sim-plicity of the song and its powerful lyrics. Just like this recipe, getting all those asIaN flavors exploding in

our palates makes us crave for more. In a bowl, combine minced garlic, minced and mashed ginger root, minced onion, fresh desiccated co-conut, deveined, shelled and pounded shrimps, salt and pepper, garlic powder, flour, an egg and ice cubes. Mix thoroughly. Form mixture into balls and pat in between your palms to form into flat pat-ties. Deep fry patties until golden brown. Dry off in paper towels to remove ex-cess oil. serve over hot rice or as appetizers with your favor-ite dip. a Big Happy Birthday to my good friend, confi-dante and business partner, FREaH RaMOs. Noth-ing but the BEst of every-thing in this world. Gorater! Loveyah also to my good friend IVaN BaGtas. Massive love from the JsO peeps! Loveyah Oh and yeah, please DO tHE WaLK! tell me what you think of this week’s recipe. Email me your questions, suggestions and comments at iamthe-royalchef@gmail.com. Hap-py cooking!

By your side:Recipes inspired by music

FOOD

ENTERTAINMENTENTERTAINMENT

INdulge! A3VOL.5 ISSUE 88 • JULY 5, 2012 EDGEDAVAO

LINDSAY Lohan cer-tainly has a lot to cel-ebrate this week. The comebacking ac-tress turned 26 years old on Monday, and production on Lindsay’s Elizabeth Tay-lor Lifetime biopic Liz & Dick is officially complete! “We have wrapped prin-cipal photography on Liz & Dick and Lindsay Lohan and Grant Bowler’s performanc-es are picture perfect,” pro-ducer Larry Thompson told E! News exclusively. “The cinematic drama of the Elizabeth Taylor and Rich-ard Burton love story which unfolds on screen is much more exciting and everlast-ing than the drama during production that took place off screen.” So, what’s LiLo’s take on the fabulous news?! She’s thrilled! “Thank you for all the birthday wishes! Also—that’s a wrap on Liz & Dick—thank you to all my fans, crew members, friends & Lifetime!” Lindsay tweeted today.

Thompson also revealed that they combined the wrap party with a birthday party last night, complete with a cake built in the shape of a pyramid and with the message “happy Birthday to the Queen of the Nile” (in honor of Taylor’s famed Cleopatra performance). Production on the Life-time flick hasn’t been totally smooth sailing. Just four days after filming began, Lindsay was involved in a car crash on the way to the Liz & Dick set, sending her to the hospital and her Porsche to the tow yard. One week later, paramed-ics were called to tend to the Liz & Dick star, when she was believed to be uncon-scious in her hotel room. It was later determined that she was fine, just simply “extremely exhausted” and “slightly dehydrated” from the grueling filming sched-ule. Congratulations, Linds! We can’t wait to see the fi-nal result when Liz & Dick airs on Lifetime Nov. 3.

ANDERSON Cooper says ‘Thank you’ for the support It was the sound of the closet door opening that was heard around the world. When Anderson Cooper publicly acknowledged he was gay for the first time yesterday, it was—and continues to be—big headline news. Twitter has been full of love and congrats from all corners of the earth. So what does the Silver Fox think of all the sup-port?“I appreciate all the nice tweets,” Cooper tweeted earlier today. “I am in Bo-tswana working but want to wish everyone a great 4th of July!” While Ellen DeGeneres, Kelly Ripa and Neil Patrick harris were some of the very first celebs to post messages to the CNN star... The tweets keep on coming.

Some more of our fa-vorites include: Jesse Tyler Ferguson: “ One of the reasons I look up to my friend @ander-soncooper is his amazing eloquence. Very proud of him!” Johnny Weir-Voronov: “Very proud of @Ander-sonCooper. I recently shared an airplane ride with him and he smells of baby powder and sun-shine. Well done sir.” Tyra Banks: “Congrats for sharing your truth @andersoncooper. You’ll al-ways be the Silver Fox!” LeAnn Rimes Cibrian:

“Rock on @AndersonCoo-per for being a brave, classy man. Much respect!” Sara Bareilles: “I applaud @andersoncooper for be-ing authentic and honest with the public. It helps others feel brave too.” Sarah hyland: “Women across nation are grieving that Gloria Vanderbilt will never be there motherin-law. So proud of @ander-soncooper. You silver fox you :)” Kristen Bell: “A bold and beautiful statement by someone who is smarter than all of us, journalist @andersoncooper.”

TOM Cruise and Ni-cole Kidman’s son Connor Cruise has never spoken pub-licly about his fa-mous family. But on Sunday, he ap-parently took to Twitter with a tweet that seems to have been inspired by the collapse of his dad’s marriage to Katie hol-mes. “#LaFamilia Always. Friends Come And Go, But Family Is Forever,” the 17-year-old retweeted. And a friend of the hollywood offspring now tells me... They’re not surprised by Connor’s post. “he is very close to his family,” the friend said. “But he is also very down to earth and you would never know he was the son of Tom Cruise and Nicole Kidman.” The friend described Connor as “a very well-adjusted kid,” who is also close to his sister Isabel-la. As for holmes, Connor never “truly got close” to his stepmother, nor does he talk about her or Suri much—at least not pub-licly, the friend said.

Connor is an aspiring deejay who commands a minimum of $5,000 to spin tunes for an event. his gigs—he goes by the name DJ C-Squared—have included the opening of the New

Era flagship store in West hollywood, gay bar The Abbey’s Oscar viewing benefit for AIDS Project Los Angeles and a hol-lywood bash celebrating the launch of McDon-ald’s Chicken McBites.

Connor Cruise speaks upWhat did Tom’s son tweet about the split?

Anderson Cooper says ‘Thank you’ for the support

LiLo wraps up comeback movie

DaVaO’s foodies are a varied bunch that can always find an ex-cuse to have a meal. Be it from simple street food all the way to the fanciest restaurants, you can be sure the Dabawenyo foodie will always be first in line for the newest finds, and I have not found crazier and more pas-sionate foodies than Carmina and Raffy. Carmina had actually been planning a dinner for friends for the longest time to share the differ-ent cheeses and sausages she was able to purchase on her last trip to Europe. Thankfully after a couple weeks of planning around each other’s schedules, ev-eryone was finally got each other’s schedules free. Knowing that Carmina and Raffy, the couple be-hind Davao City’s 5-star caterer The Crazy Cook, are sticklers for detail and taste, everyone are sure they were ready for a gas-tronomical feast. and a feast it was with beautiful French, Italian and Eng-lish cheeses and artesian breads baked by Raffy. My personal favorite though was the sinfully delicious truffled honey that pairs well with almost every cheese. also on the menu are a couple of sausages, with the chingale (wild boar

sausage) from Italy taking the crown. It was smoky and had a chewy texture without the gaminess as-sociated with wild meats. I was also pleasantly sur-prised with a locally made smoked sausage which tasted quite nice and paired well with the wines we brought. and as the night pro-gressed more food (!) came. truffled pasta, sau-sage stuffed trotters (which Raffy calls an Italian ver-sion of sPaM), and my favorite callos which came all the way from Carmina’s mother-in-law in Manila. Of course what is a meal without a proper dessert? Enter Joel’s blue cheese, walnut and fig cheesecake. When drizzled with truffle honey, it went over and above beyond spectacular and was the perfect end to the evening. Follow me on twitter @kennethkingong for more foodie finds, travel happen-ings, and random urban ramblings.

ENTERTAINMENTEVENTS

A4 INdulge! VOL.5 ISSUE 88 • JULY 5, 2012EDGEDAVAO

Of love, food, and foodies

Chingale, Spanish sausage, and goose pate served with artesian bread. Slicing the spanish sausage.

The cheese board

Truffle honey

Clockwise from left Emil S., moi, Carmina, Malouchi G., Cyril B., John P., and Marissa T.

Karen A. and Joel R. of Osvaldo’s.Emil S., Malouchi and Louie G., and Carmina.Trisha, Mia and Chiara.