The memory of Ediballs will always linger in our hearts and tastebuds

MANILA, Philippines - MILLIE: The first time I met chef Ed Quimson, we instantly hit it off! It’s like we had known each other all our lives. We shared the same good friends and, most of all, the same passion for food. He was funny yet witty, hilariously boisterous and overwhelmingly friendly. I enjoyed his warm and sometimes obscene humor, but admired him tremendously for his great love for his mom, Betty Gonzales Quimson, who I am sure was his greatest fan. She was a source of inspiration for dear chef Ed. He considered her his best friend, sister and mother.

Chef Eduardo Gonzales Quimson, an icon in the Philippine culinary scene, with author Millie Reyes

I loved chef Ed’s traditional dishes, sometimes with a special twist. His kare-kare was excellent. Many times, I enjoyed his callos and lengua, two of my favorite dishes. I could never resist his lechon kawali and binagoongan with calamansi, never mind if it was bad for me. His special dish of tinola paella was unique and flavorful. His afritada and bangus embotido were similar in taste to our favorite family heirloom dishes. His tinapa paté was superb.

KARLA: Mom and I had the chance to talk with chef Ed’s mom, Betty Gonzales Quimson. She told us stories about how chef Ed had shown interest in becoming a chef at a very young age. She recounts the time when she thought she had lost him while they were staying at a hotel during the renovation of their house. They found him in the kitchen of the hotel. Out of curiosity, he asked what the men dressed in white were and said, “That’s what I want to be when I grow up.” She also recounted the time when at a young age, he loved experimenting in the kitchen and had almost burned down their house at one point. Chef Ed is the only person I know — well, aside from myself — who enjoys eating what he or she made. And just like him, the kitchen was my playground while growing up.

Although chef Ed never graduated from high school and never really had formal training in the culinary arts, his passion for cooking was honed by his lola, Consuelo Tuason, and his mom, Betty Gonzales Quimson. His 30 years of culinary experience was finally acknowledged by the CCA, which gave him an honorary degree. During his acceptance speech last year, he advised the graduating class and future chefs to direct them to a better path. He said, and I quote, “(1) Don’t be picky with your work. You’re not a chef yet. (2) Work ethics and attitude are important. (3) You shouldn’t worry about how much you get paid. Just do your work and if they see that you are worth it, the pay increase will follow.  (4) Know the basics before venturing into other trends and techniques. (5) Don’t think you’re above everyone else. There is always something new to learn. (6) Do not get involved in kitchen drama; instead, concentrate on your tasks. (7) Get into the industry because you have a passion for cooking and not because of hopes of becoming a celebrity chef. And finally, (8) give back in any way you can. You cannot keep what you have unless you give it away. So don’t be stingy with your recipes.”

MILLIE: “Ediballs,” as chef Ed was known to his family, will surely be missed. But for those of us who knew his cuisine and shared his friendship, the happy and delicious memories will linger forever in our hearts and taste buds.

Farewell, chef Ed. Prepare happy feasts up in heaven!