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                    [ArticleID] => 207648
                    [Title] => A taste of Holland
                    [Summary] => When Bernardino Guingona first tasted the sausages flown in by a Dutch friend, he was immediately hooked.


A graduate of the California Culinary Academy, Guingona set to work, creating as many as 16 toppings–using every possible ingredient from kesong puti or cottage cheese to caramelized onions– for the sausage samples. 


"That, in brief, was how Holland Sausages, Inc. was born in 2000," said the president and general manager. The company is partly owned, managed and operated by JM PRO-Freeze Co., which is in the business of cold storage.


                    [DatePublished] => 2003-05-26 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1212707
                    [AuthorName] => Carla Paras-Sison
                    [SectionName] => Business As Usual
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FREEZE CO

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                    [ArticleID] => 207648
                    [Title] => A taste of Holland
                    [Summary] => When Bernardino Guingona first tasted the sausages flown in by a Dutch friend, he was immediately hooked.


A graduate of the California Culinary Academy, Guingona set to work, creating as many as 16 toppings–using every possible ingredient from kesong puti or cottage cheese to caramelized onions– for the sausage samples. 


"That, in brief, was how Holland Sausages, Inc. was born in 2000," said the president and general manager. The company is partly owned, managed and operated by JM PRO-Freeze Co., which is in the business of cold storage.


                    [DatePublished] => 2003-05-26 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1212707
                    [AuthorName] => Carla Paras-Sison
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A taste of Holland

By Carla Paras-Sison | May 26, 2003 - 12:00am

When Bernardino Guingona first tasted the sausages flown in by a Dutch friend, he was immediately hooked. A graduate of the California Culinary Academy, Guingona set to work, creating as many as 16 toppings–using...

Business As Usual