Smiling Chef

Shout out to my STAR Sender, Jayson Ching Timtiman!
Much appreciated!🙏🥰🥰🥰

I am back from work, so I was not here for few weeks, and I’m still thankful for all the support ゚viralシ2023
I gained 895 followers, created 109 posts and received 1,423 reactions in the past 90 days! Thank you all for your continued support. I could not have done it without you. 🙏🤗🎉

Big shout out to my newest top fans! 💎

Angel Kyle G. Gonzales

Shout out to my newest followers! Excited to have you onboard!

Klark Atuan, Md Rofik Mia Ihop, Steve Joseph Henri-Paul Devost, John Vanguard

Shout out to my newest followers! Excited to have you onboard!

James Bedwood, Shan Ali, Yèãm Úv, Sardar Khan

Shout out to my newest followers! Excited to have you onboard!

James Bedwood, Shan Ali, Yèãm Úv, Sardar Khan
Thank you so much! 🙏😊❤️

I've received 600 reactions to my posts in the past 30 days. Thanks for your support. 🙏🤗🎉

🎉 Facebook recognized me as a top rising creator this week!
Me: Thank you FB! And to all who follows !

🙏❤️🔪👩🏼‍🍳❤️

👩‍🍳👏👨‍🍳💪 A salute to all YOU culinary visionaries on International Chefs Day! 👩‍🍳👏👨‍🍳💪

I've received 500 reactions to my posts in the past 30 days. Thanks for your support. 🙏🤗🎉

I've received 500 reactions to my posts in the past 30 days. Thanks for your support. 🙏🤗🎉 again thanks! 😉

🎉 Facebook recognized me as a top rising creator this week! Thank you all for all your support! And God bless!

Thank you FACEBOOK REELS PROMOTION ❤️ 🙏😊🥰

thanks ka for noticing my posts! I awe it all to you! Cheers! 😊🙏🥰

Again I appreciate

I am grateful for this update.. thank you

Can relate every inch of this…restaurant days.. lol

I've received 200 reactions to my posts in the past 30 days. Thanks for your support. 🙏🤗🎉 cannot thank you enough

I've just reached 500 followers! Thank you for continuing support. I could never have made it without each one of you. 🙏🤗🎉 ゚viral ゚ 🥰 fr ~ Smiling👩🏼‍🍳📈🆙

Thank you for the update lolo mets..

Thank you Meta!

I've just reached 300 followers! Thank you for continuing support. I could never have made it without each one of you. 🙏🤗🎉
゚ ゚viral

I gained 296 followers, created 63 posts and received 517 reactions from June to September! Thank you all for your continued support. I could not have done it without you. 🙏🤗🎉

We urge you to reuse with the utmost sensitivity and caution. 😃 👁 😂 🕶 😻

We urge you to reuse with the utmost sensitivity and caution. 😃 👁 😂 🕶 😻

Thursday Rice Menu (in the camp).
With Lady Chiffonade

Chicken Vegetable Rice Pilaf..

1 kg Parboiled Rice
2.5 lit Cold Water
0.5 lit Chicken Drippings
1Tbs Butter75 kg Mixed Vegetables
Salt + Peoper to taste

Directions:
*Spray pan, mix water to rice, add butter to the mixture.
*Steam rice for 25 mins.
*Pull pan and add the remaining ingredients, mix well and steam for another 10 mins.
*Serve hot and enjoy!

With Lady Chiffonade.

Scalloped Potato Recipe:
* Potatoes, thinly sliced
* Onions, thinly sliced
* All purpose flour, divided
* Butter, diced and divided
* Salt and ground black pepper to taste
* Whole milk, or as needed
* Grated Cheese

Directions:
~Preheat oven to 375 degrees. Grease a 9x13-inch baking dish.
~ Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more. Cover with a liner, then with foil.
~ Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
~ Bake in the preheated oven until potatoes are tender, 45 to 60 minutes. Pull it out from the oven, uncover them and top with grated cheese and put it back to oven for another 10 mins or until it is golden brown. Serve hot and enjoy!

Stock making is one of my faves doing in the kitchen. With Lady Chiffonade . ゚

✅ Basic ingredients in most stocks:
*Bones
*Flavouring vegetables mixture called Mirepoix
*Seasonings and
*Water
Stock clarity achieved by removing impurities (scum) through blanching and refreshing the bones at the beginning of the cooking process and continually removing scum.
📌 5️⃣ Rules to take note!
1. Only use oxygenated H2O.
2. Never cover a stock with a lid during cooking.
3. Always cook a stock at a simmer, not a boil.
4. Never stir a stock.
5. Never season with salt.

Lady Chiffonade..

It brings back memories International School for Culinary Arts and Hotel Management how grateful I am to you! Thank you - 2004 batch!
゚ Lady Chiffonade!

Memories back in 2018… ゚

Bring it on, chef!
What an inspiration, so humbling..

"Dine At Your Neighborhood Restaurant Tonight." Ask for the sauce you've never tasted.
Have a cold beer at 4pm in an empty bar.
Go someplace u never been.
Listen to a stranger who has nothing in common with you. Order a medium-term cut of meat. Take a taste of an oyster.
Ordering a Negroni. Ask for two. Open up to a world that you don't understand or disagree with the person next to you, but have a drink with them even if you don't know them.
Eat and drink slowly. Tip your waiter a big tip.
Look out for your friends. Check everything for yourself.
Just enjoy the ride. "
- Anthony Bourdain.