Pinoy chef gives views on Top Chef

MANILA, Philippines - “Why not? If I have the time, and I’m not so busy, I would love to,” says Chef Roland Laudico when asked if he would join a cooking reality show. The brain behind Bistro Filipino in The Fort, Chef Rolando continues to wow diners with his inventive Filipino fusion dishes. Studying in the Culinary Institute of America, he has worked his way through the kitchen ranks in France and Australia. He can empathize with the pressure contestants in shows such as Top Chef must go through.

After the popularity of five seasons of Top Chef on 2nd Avenue, the channel offers fans a delectable spin-off, Top Chef: Masters (Wednesday nights at 10). Following the formula of past Top Chef seasons with the one exception, the participants are made up of chefs from acclaimed restaurants around America. They compete weekly to be the first chef to take home the title of Top Chef Master and $100,000 for their chosen charity.

Chef Roland, a fan of Top Chef got a chance to see the premiere episode of the new show and gives us his two cents on how things went down.

Have you always been a fan of Top Chef?

Yes. For me, it’s really nice to watch those reality cooking shows because you also pick up some stuff there. But I also like the chefs that are put out of their comfort zone and all the challenges are interesting and fun to watch.

Are you a fan of any of the masters taking part in Top Chef: Masters? If so who and have you eaten at any of their restaurants?

Most of them I don’t really know but I know Roy Yamaguchi, I’ve eaten in his restaurant before in Hawaii. My heart goes to Hubert because long hair guys rule! I like him and he’s also into music which I am as well, I used to have a band. I hope he wins.

How would you deal with the pressure?

Pressure is very common with chefs, so we deal with pressure every day especially in my case I also run a catering business with my wife who is a pastry chef. It’s a stressful type of career, so I think the chefs are used to that stress, but of course it’s different when you’re not in your own kitchen.

How do you think you would fair if you were to participate?

Well, I’m the type of chef that improvises all the time I don’t really cook in one way; I can pretty much improvise it. So it will be interesting to join a contest as you’re not really sure who you’re up against and who the judges are as well. Food is relative, so one judge may find (a dish) absolutely sumptuous while another judge may find it not appetizing so it really is relative.

What makes a master chef?

A master chef No. 1 needs to know his craft and the basics, he continually learns and hones his craft, because learning how to cook is a never ending process, and a master does not only know a lot but a master also finds ways to learn more. So the true masters never stop learning they just keep improving.

If you could go up against three other local chefs in a Top Chef format who would they be and why?

I would love to go up against Chef Sau and Chef J (Gamboa) as not only were we in the same commercial before but we’re pretty good friends it will be a fun environment if I’m up against them.