Chef Michael Westelius dreams, teaches and breathes food

MANILA, Philippines - This may have been his first time in the Philippines, but Swedish chef Michael Westelius has surprisingly never experienced any culture shock considering the totally different environment he is in now. Having spent a lot of time with Filipinos, he believes, is the reason why he has easily adjusted to the Pinoys’ way of life. 

“I’ve worked with Filipinos more than six months every year over the last seven years as M/V National Geographic Explorer’s executive chef,” he explained. What surprised him here, though, is the presence of so many dining places. “It seems like there are 20 restaurants in every corner,” he exclaimed.

The 32-year-old chef arrived in the country last January after he accepted a teaching job at the prestigious culinary school, First Gourmet Academy. Deciding to join the school was easy because of his respect for his personal friend and mentor, fellow Swedish chef Mats Loo who is First Gourmet’s director and chief instructor. 

When asked what he would have been had he not become a chef, the good-looking culinary whiz quipped, “I have no idea   because it has always been cooking that I’ve loved and have done all my professional life.” “Maybe fishing or anything that has to do with food,” he said as an afterthought.

Chef Michael’s passion for cooking was awakened when he was eight years old. He fondly remembers his first recipe book —  a Donald Duck Cookbook — and his juvenile forays into the kitchen when he started making pancakes and other kiddie dishes. Pursuing his dream, he attended the Culinary College in Hotell och Restaurang skolan, Sandviken, Sweden.   He started working professionally at the age of 18, taking on a chef de partie post at fine-dining restaurant, Erik’s Gondolen in Stockholm, followed by a stint in The Waterside Inn, one of the best restaurants in the UK, as a commis chef. He also worked as a chef de partie in Lindsay House, London; and as chef de partie/sous chef in Ulriksdals Wardshus, Stockholm. In 2002, he joined the Royal Motor Yacht Club in Sydney, Australia. Chef Michael worked for M/V National Geographic Endeavour in 2003 as a sous chef and later became its head chef.   He went on board the M/V National Geographic Explorer as hotel manager and later, as executive chef.

As a culinary professional, his foundation is basically European cuisine with emphasis on French dishes. But having traveled to more than 85 countries, he has mastered other cuisines depending on where his work took him. “I constantly think of food, I dream of food, I am always thinking of recipes and how to create new dishes depending on the produce available in a particular country.”

This creativity and wealth of experience are what he shares with students at First Gourmet Academy. “I noticed that students here are more mature and responsible than I remember us in college in my home country.” He added that he has high hopes for them; which is why he insists on the basic qualities that will shape their culinary careers — having the passion for the craft, being on time, listening to the chef and working hard.

He thinks about food all the time. But what about his ultimate goal?

“Possibly a 50-to 60-seater that has a fine-dining concept without being too pretentious,” he said, attaching a priority to flavor rather than presentation.

Chef Michael shares exclusively with The Philippine STAR readers some of his recipes.

First Gourmet Academy offers two diploma courses, namely, Commercial Cooking and Culinary Arts and Commercial Cooking, Culinary Arts and Entrepreneurship and short certificate courses called Connoisseur 1010 on Fundamentals of Culinary Arts, Fundamentals of Baking and Pastry, Artisan Bread, Gourmet Cooking and Wine Appreciation. The school also has short courses on European Cuisines, Gourmet Cooking and Swedish Smorgasboard.

First Gourmet Academy is located at Capitol Greenstreet, Capitol Hills Drive, Old Balara, Quezon City. For inquiries, call 951-1687, 951-9655 and 0908-2592639 or visit www.firstgourmetacademy.com, or e-mail info@firstgourmetacademy.com.  

Fresh Prawn Tortellini With Escabeche Vegetables

Ingredients:

Pasta dough:

300g flour

2 eggs

3 egg whites

1 tbsp. olive oil

Procedure:

Combine all ingredients and work to a smooth elastic dough. Chill and leave to rest for a minimum of 3 hours.

Scallop mousse:

100g scallops, chilled

8 pcs. egg white

80 ml. cream, chilled

salt and cayenne pepper to taste  

1 tbsp. chopped fresh dill

1/2 tbsp. chopped fresh coriander

15 pcs. fresh, large prawns (set aside 6 prawns for garnish)

Procedure:

Blend the scallops in a food processor for 30 seconds. Add a pinch of salt and blend until smooth.

Slowly pour in the cream while the food processor is running. Do not blend for too long or the cream might curdle.

Season to taste with salt, cayenne pepper and the herbs. Peel the prawns and reserve the shells for the sauce. Set aside 6 prawns for garnish.

Season and sauté the remaining prawns in a little olive oil for about 1 minute, cool.

Dice the prawns and fold into the scallop mousse, chill.

Ingredients:

Escabeche vegetables:

Juice of 2 oranges

50 ml. white wine

50 ml. olive oil

1 tbsp. white wine vinegar

1 tsp. ground fennel seeds

1 tsp. ground coriander seeds

1/2 pc. star anise

2 tbsps. carrot, finely sliced

2 tbsps. fennel, finely sliced

2 tbsps. shallots, sliced

Salt, sugar and white pepper to taste

6 pcs. cherry tomatoes, blanched and peeled.

Procedure:

Combine olive oil, wine, vinegar and orange juice in a sauce pan.

Add the spices and bring to a boil. Season to taste with salt, pepper and sugar.

Add the vegetables and bring back to the boil.

Take off the heat and leave to cool.

Add the cherry tomatoes and marinate for a minimum of 30 minutes.