My Speech for The Philippine Blog Awards 2011

Me and my sister at the Philippine Blog Awards 2011It all started when my sister and I joined the Philippine Blog Awards a few months back. I was a finalist in 4 categories: Food and Beverage Luzon Level ,  Food and Beverage National Level, Bloggers Choice and Readers’ Choice categories. The Philippine Blog Awards organizers sent me an email telling me that I was a finalist among many qualifiers. They told me to make a 2 minute speech in case I win. It took me 2 days to do it. I was not able to use it , but my mom told me not to waste it so here it is:

Hi everyone! My name is Enrico Feria. I’m the writer of The Junior Chef. I started writing my blog when I was eliminated from Junior Master Chef  . My blog is like my brain because I write all about my memorable days. My blog is about the food I made, the food I ate, what I learned and my best memories. I love cooking because I like creating my own new dishes. A  long time ago,   I was dreaming of having  my own restaurant named Enrico’s Dragon Chop House. I hope to see that day come. Anyway,   thank you for choosing me as a finalist in 4 categories. I really appreciate it.

I didn’t win but I’m still happy because I was the youngest finalist. (The trophy is a carabao with a man on top.)   I didn’t   win an IPAD 2 in their promo either because we left early.

Anyway, thank you to all the 368 people who voted for me in the Reader’s choice category. I am  very happy.  Each one of you gave me reasons to keep blogging.

Win or lose, it doesn’t matter. What matters is that I gained a lot of experience .  I also learned that there are people out there who love what I do. Thank you indeed!

If you have time, please also visit my sister’s blog at http://theladycakedesigner.wordpress.com/.

Good bye and have a very happy CHRISTMAS & A HAPPY NEW YEAR

Junior Master Chef Pinoy Edition (Part 7) – The Treston Experience continued- Knife Skills (DICE)

How to Dice a Potato

Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

DICE

LARGE DICE

Large dice (19mm)

A large dice is a 3/4 inch (19 mm) cube.

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 3/4″ slabs.
  4. Cut into 3/4″ strips.
  5. Cut into 3/4″ cubes.

MEDIUM DICE

Medium dice (12mm)

A  medium dice is a 1/2″ (12mm) cube.

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 1/2″ slabs.
  4. Cut into 1/2″ strips.
  5. Cut into 1/2″ cubes.

SMALL DICE

Small dice (6mm)

A small dice is a 1/4″ (6 mm) cube.

  1. Cut off top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 1/4″ slabs.
  4. Cut into 1/4″ strips.
  5. Cut into 1/4″ cubes.

Junior Master Chef Pinoy Edition (Part 5) – The Treston International College Experience

Waiting at Treston College

When I learned that the top 60 kids would go to Treston International College for training,  I was very grateful for being one of those lucky few. I haven’t heard of the school  before but some of my friends told me that it was a really good chef school. My mom was ecstatic as well because it was an amazing opportunity.

Getting ready to leave PBB House

Starting on the 24th of May this year, my JMC friends and I gathered at PBB House every morning, at around 7 am and rode the ABS-CBN van to Treston.

I was hoping to learn more about different kinds of knives, pans ,knife skills, cooking equipment and ingredients.

An early morning at Treston College

When I went into Treston International College, I saw different kinds of rooms. There was a lecture room, a cold room for cooking desserts and a hot room for cooking hot meals. We would move from room to room depending on what we were supposed to do on a certain day.

On our first day, we learned about kitchen safety, hygiene, cooking terminologies, equipments and pantry ingredients. Here are some of the notes I took.

HAZARDS

A hazard is a danger or risk that could come from food, smoking, health and fire. Biological hazard pose a threat to the human health. Chemical hazard contaminates food with chemicals. Physical hazard are dangerous things that could come from metal from canned foods, pieces of bones from chicken and fish. Broken glasses from bottled sauces and spices and ripped plastic that comes from food packaging are examples of physical hazards. Some people get sick from eating ripped plastics unknowingly.

FATTOM 

Bacteria grows on food when  six conditions are met. The six conditions include Food, Acidity, Time, Temperature, Oxygen and Moisture. The acronym of these six conditions is FATTOM. 

F – Food has protein, calcium, nutrients and a lot more vitamins you could think of. Bacteria grows on rich protein food like meat, milk, eggs and fish. 

A – Acidity means the level of acid in substances such as wine, water or soil.

T – It only takes at least two hours for food to change condition. Food needs to be removed from the “danger zone” by cooling or heating.

T – Bacteria grows within a temperature danger zone (TDZ) , which is between 41 degrees F and 135 degrees F.

Keep food in low temperatures

O – Oxygen is a colorless gas. Bacteria needs oxygen to grow in food.

M – Bacteria grows when moisture is present.


PERSONAL HYGIENE

Keep your hands clean

Always take a bath before and after you cook. If you’re in a restaurant, always wear clean uniform. Wash your hands before, after and while cooking.

KNIFE SAFETY  

Knife safety is really important. If you follow the knife safety tips, you’ll be safe in the kitchen. If you don’t follow these tips, you could hurt yourself.

Do not leave knife protruding off the table

You shouldn’t leave the knife handle protruding off the table because someone might bump it and it will fall on his or her foot. You shouldn’t walk or run when the knife is pointing in front of you. You might hurt yourself or other people.                                                                        

KITCHEN SAFETY

No running in the kitchen because you might trip. Don’t use electrical appliances when your hands are wet. You’ll be electrocuted. Be careful when you chop or slice food because you might cut yourself and contaminate the food with blood. Don’t put fire catchable things like kitchen towel,  face towels or cook books on the gas stove. Keep chemicals away from food. The chemical might spill on the food.

COOKING TERMINOLOGIES

Moist cooking methods are blanch, poach, braise and steam. Blanch means to boil food on water then finish cooking it on an ice cold water. Poach means to boil food on a small amount of water. Steam means to cook food using the smoke of  boiling water. Braise means to fry food lightly then stew it slowly in a closed container.

Dry cooking methods are pan fry, deep fry, roast and grill. Pan fry means to cook food on a small amount of oil. Deep fry means to cook food on a lot of oil and cook until crunchy. Roast means to cook food in an oven. Grill means to cook food on a griller.

 (to be continued)

Click on the logo for information on how to donate to my charity :

My charity, The Healthy Kidchen

 

Junior Master Chef Pinoy Edition (Part 3) – my letter to the top 60 kids

I am one of the 60 finalists in ABS-CBN’s Junior Master Chef Pinoy edition.  Unknown to many viewers, there was  a huge amount of work involved in  the  production of JMC.  We went through typhoon, traffic, early mornings, late nights, anxiety,  pressure. But we also went through excitement, curiosity, friendships, and a lot of cooking.

To my new found friends- the junior master chefs in their own right,  I congratulate you. Whether   still in the competition or not,  all of us deserve a pat on the back for what we have been through.    I am writing this blog for you, my friends – the first JMC Pinoy Edition top 60 contestants. Read on….


The top 60 kids

The top 60 kids

Almost all of you  joined Junior Master Chef because you all love cooking and want to learn more about it.   Maybe some of you just want to be seen on TV — there’s nothing wrong with that….=)

Together, we anxiously went to the ABS-CBN building for the General Assembly . We looked in amazement  as we viewed  the set for shows like The Price Is Right, Asap, UKG and other news rooms. We shared a buffet and a mass that blessed us as JMC contestants.

We went to a tour in the ABS-CBN building

We went to a tour in the ABS-CBN building

  The next day , we went to Treston college for training.

First day at Treston

First day at Treston

We were there for 2 weeks because we had to practice for the challenge  on June. We went through traffic and rains together.


On our first taping day, we got to know each other better during all the long waiting hours. We played, laughed, talked, slept, and cooked together. I miss seeing you everyday. I don’t want to forget you, my friends. I want you to be my friends for a very long time. 

Gilbert, you are kind and funny. You always talk to me when I’m alone and you are a good friend.

Eman, you’re a funny person, a good chef and a quiet kid.  Don’t stop cooking.

Von, you’re a nice kid because you are quiet , a great chef and a good friend. I miss talking with you when we were waiting around at JMC.

Caitlin, I like hearing cooking tips from you.  You said I should always have the right temperature when cooking meals or desserts.

Tricia Baylosis, I don’t mind if you are rich. What I like about you is that you’re you…..

To my favorite JMC tita, Tita Jane Go , I like you because you give me good advice about cooking.  You told me once that I had perfect timing. You also told me that there are many cooking contests that I can join .

I also want to thank  Kiel, Church, Edward,Yeng, Trisha, Bianca, Jek, Iain, Jhun Ray, Gino, Patrick, Louise Almazar, Philip and the others, for all the fun we had.

Dont forget to cook. But more importantly, like my friend , Pinoy Food writer, Chun Valencia, similarly told me about writing  —- always cook with your heart.

It is with honor that I am writing down the names of the first JMC Pinoy edition ‘s top 60 on my blog.  Here they are: 

  1. Caitlin Taluban, Quezon City
  2. Enrico Feria, Quezon City
  3. Emman Buquid, Muntinlupa
  4. Kiel Catacutan, Pampanga
  5. Tricia Baylosis, Batangas
  6. Trisha Tumbali, Cainta
  7. Gino Yang, Muntinlupa
  8. Yeng Titong, Manila
  9. Aj Guadalupe, Davao
  10. Bianca Dimapilis, Antipolo
  11. Cy Yap, Pasig
  12. Tia Yap, Pasig
  13. Patrick Baldosano, Parañaque
  14. Franz Dacanay, San Juan
  15. Franz Tacuyan, General Santos
  16. Jek Petalio, Naga
  17. Iain Johnston, Baguio
  18. Church Palacio, Cebu
  19. Inday Lee, Iloilo
  20. Gilbert Go, Quezon City
  21. Jeanill Migraso, Quezon City
  22. Jhun Ray Cañete, Cebu
  23. Jobim Jalbuena, Makati
  24. Joey Liwanag, Pasay
  25. Louise Almazar, Davao
  26. Louise Mabulo, Naga
  27. Judel Bautista, Quezon Province
  28. Mic Mic Alebusa, Iloilo
  29. Mika Tanaka, Quezon City
  30. Miko Manzano, Caloocan
  31. Nique Ybanez, Naga
  32. Philip Amarillo, Cebu
  33. Acee Salangsang, General Santos
  34. Roldan Lantinazo, Naga
  35. Shatze Ramos, Pangasinan
  36. Stephen Se, Makati
  37. Von Kilayko, Parañaque
  38. Zoe Gabon, Naga
  39. Venisse Navarro, Bulacan
  40. Kyle Imao, Marikina
  41. Lao Flores, Makati
  42. Mona Buenaflor, Naga
  43. Courtney Jimenez, Pampanga
  44. Precious Flores, Cebu
  45. Nadine Lee Oliver, Naga
  46. Toto Maapni, Iloilo
  47. Alexa Apostol, Quezon City
  48. Athena Garcia, Baguio
  49. Edward Bonto, San Juan
  50. Carla Carangdang, Batangas
  51. Darylle Aviz, Valenzuela 
  52. Juday Vinasoy, Valenzuela
  53. Gelo Abrenica, Antipolo
  54. Bea Atienza, Davao
  55. Trisha Mallari, Pampanga
  56. Leslie Conopio, Davao
  57. Doneth Rapanut, Iloilo
  58. G-ann Magbanua, Bacolod
  59. Janine Sayson, Bacolod
  60. Chloe Nicolas, Quezon City
One day we may cross paths in the same kitchen . Till that day comes, just keep on cooking!

Please support my charity, The Healthy Kidchen. Click here to donate:

My charity, The Healthy Kidchen

 

Junior Master Chef Pinoy Edition (part 2)

This is  part 2 of my post about Junior Master Chef Pinoy Edition 2011. It’s all about the time that ABSC CBN   came to our house and took a video of me cooking . I was waiting for Hanah, the researcher from ABS-CBN,  to arrive because I can’t wait to cook. She called  my mom’s cellphone and said that they’ll arrive after dinner.

For the audition, I cooked Twice Cooked Pork With Bell Peppers.   A camera was pointing at me and a man was holding the light while Hanah asked me to tell her what I was going to do next. Mom took pictures of me cooking  my audition dish.
ABS CBN taping me cooking at home

I got the recipe from a Chinese recipe book, What’s Cooking Wok & stir-fry. I used pork chop rather than pork leg, as mentioned in the recipe because we couldn’t find any in the grocery.

15 grams of Chinese dried mushrooms
450 grams porkchop
2 tbsp vegetable oil
1 onion sliced
1 red bell pepper (deseeded and diced)
1 green bell pepper (deseeded and diced)
1 yellow bell pepper (deseeded and diced)
4 tbsp oyster sauce

  1. Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 20 minutes.
  2. Using a sharp knife trim any excess fat from the Tenderloin. Cut the Tenderloin into thin strips.
  3. Bring a large saucepan of water to the boil. Add the pork to the boiling water and cook for 5 minutes.
  4. Remove the pork from the pan with a slotted spoon and leave to drain thoroughly.
  5. Heat the oil in a large preheated wok. Add the pork to the wok and stir-fry for about 5 minutes.
  6. Remove the mushrooms from the water and leave to drain thoroughly. Roughly chop the mushrooms.
  7. Add the mushrooms, onion and the bell peppers to the wok and stir-fry for 5 minutes.
  8. Stir in the oyster sauce and cook for 2-3 minutes. Transfer to serving bowls and serve immediately.
VARIATION: Use open-cap mushrooms, sliced instead of Chinese mushrooms if you prefer.
They asked my family to come to the dining table and pretend that we are eating dinner, although it was already 8pm.

My siblings, Zia , Oz and Zoe were shy but did it anyway. I am glad that Hanah liked my dish. She said she will call if there are any updates.