What’s cooking, Sandy?

MANILA, Philippines - Chef Sandy Daza has already cooked for thousands on TV through his past cooking shows. And it would definitely be far from mind-numbing to see him on the boob tube once again via the Lifestyle Network’s FoodPrints which is set to premiere on Sept. 21 at 8:30 p.m.

But don’t be surprised if you see Chef Sandy outside the usual kitchen set-up in the studio. This time, he will go beyond the “prepare-cook-present-the-dish” concept normally seen in a cooking show. Instead, he will be traveling around the country to explore and discover the best of our local cuisine.

“The idea behind this (show) is to surprise televiewers,” begins Chef Sandy about the concept of the show. “It’s like opening gifts for Christmas, you don’t know what to expect.”

Through the show, the chef aims to share with televiewers more about specialty dishes in the province. “It’s not only for us locals but also for balikbayan and for foreigners that when they leave, we want them to say that the food in the Philippines is very good even from the province.”

In his many years of working as a chef here and abroad, Chef Sandy has observed that Filipino food is not as popular as European and other Asian cuisines. “My own analysis is this: It is not as popular as the others because of the many influences in our cuisine like the Chinese, Spanish, American and others. Take caldereta or menudo, for example, they have western ingredients like tomato sauce, cream and cheese. So for the foreigners, that’s not so exotic. You give them caldereta, to them that’s just stew. Same with pancit which we got from the Chinese.

“I believe that if we can give them (foreigners) dishes with ingredients they are not familiar with, then that become exotic to them.”

With that goal in mind, Chef Sandy welcomes the idea of traveling even for long hours in order to reach their target destination. For the pilot episode, FoodPrints will showcase some of Ilocos Norte’s mouth-watering delights like the bagnet. Oops, the Ilocano signature pork chicharon may sound as “too common and ordinary” to some but wait ‘til Chef Sandy points out some of the reasons by asking, “Do you already know the story behind it?” or “Who invented it?” or “Where to get the best bagnet in town?” Hmmmn, those are just some of the many interesting things to learn from the show.

“We will try to discover more about the recipe even the traditional ones like the sisig (of Pampanga), sino ba ang nag-imbento n’yan?” he further says. “We will give you the answers.”

And as televiewers get to learn more about the food in the region, FoodPrints also serves as an avenue to promote local tourism. Televiewers might be enticed to visit the place to try what was featured in the show. It would be absurd, Chef Sandy tells us, to recommend something which doesn’t suit much to good taste.

“We will build a relationship with the viewers. They can be assured that we will recommend what is best kasi kung sasabihin namin na masarap tapos di pala, masisira kami.”

He, too, wants to correct the impression of most people that as a chef, he is only limited to fine dining or sosyal na pagkain. “I also eat in fast food (joints) and carinderia because I’m willing to try anything. And as long as the place is clean, walang problema sa akin but of course, we have to be careful also.”

His love affair with cooking began in the ‘70s. Since then, Chef Sandy has taken into heart every detail that is worthy and essential to his craft. He is not afraid to try anything that could contribute to his knowledge regarding food.

“Actually more than anything, I love to eat and that’s where it all started,” says Chef Sandy regarding his interest in cooking, setting aside his being the son of culinary expert Nora Daza. “I also got into agri(cultural) business before. We put up a tomato paste plant in Ilocos Norte; it was nice but I was not as happy as I am now because there is joy in feeding people and seeing them satisfied (with the food he prepared).”

Crab ala Crème, Chef Sandy shares, was the first dish he cooked. It is included in the menu list of his family-owned chain of restaurants.

Does he continue to concoct new recipes?

“It’s my life para akong nag-lalaro sometimes when I wake up in the morning, may bago na akong dish.”

Asked about his tips to those who wish to get into culinary world, Chef Sandy replies, “Be open-minded. (You have to) expand your palate and you should be willing to try anything because that will improve your standard.”