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From its appetizers to desserts, a new dining destination at the Bonifacio Global City exhibits a fine rediscovery in Filipino flavors and dishes by combining tasty details and gastronomic artistry with affordability.

                    [DatePublished] => 2013-04-03 15:27:48
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                    [AuthorName] => Camille Diola
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                    [Title] => My second wind
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As a teacher myself, I was particularly attentive to how my chef instructors would present the lesson. It was well- organized. They followed a system. Each one had the same style of opening and closing the class. But more than that, they went beyond the curriculum to bring in their personal touch, going the extra mile by accommodating our questions, giving us extra tips beyond what was in our module.
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                    [AuthorName] => Heny Sison
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CHEF JOHN

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From its appetizers to desserts, a new dining destination at the Bonifacio Global City exhibits a fine rediscovery in Filipino flavors and dishes by combining tasty details and gastronomic artistry with affordability.

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(Conclusion)

As a teacher myself, I was particularly attentive to how my chef instructors would present the lesson. It was well- organized. They followed a system. Each one had the same style of opening and closing the class. But more than that, they went beyond the curriculum to bring in their personal touch, going the extra mile by accommodating our questions, giving us extra tips beyond what was in our module.
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abtest

Oriang: Redesigning Filipino dishes

By Camille Diola | April 3, 2013 - 3:27pm

From its appetizers to desserts, a new dining destination at the Bonifacio Global City exhibits a fine rediscovery in Filipino...

Lifestyle Features

My second wind

By Heny Sison | June 15, 2006 - 12:00am

(Conclusion) As a teacher myself, I was particularly attentive to how my chef instructors would present the lesson. It was well- organized. They followed a system. Each one had the same style of opening and closing...

Food and Leisure