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 MFM chefs promote “nose-to-tail” eating to Filipinos 

Feature Preview  4/7/2017  DOT - Office of Public Affairs and Advocacy 

 

     Relevant to this year’s “Towards a Sustainable Gastronomic Planet” theme of the Madrid Fusión Manila, local chefs featured Visayas’ nose-to-tail dishes during the lunch hour of the second day of MFM 2017.

 

     Eight renowned chefs namely Niño Laus, JP Anglo, Jay Angeles, Patrick Go, Francis Lim, Sunshine Puey, Mizel Zagairre, and Kalel Chan demonstrated newer ways on how to avoid unnecessary food wastage by scoffing every part of an animal and transforming into a special dish.

 

     Among the featured dishes were street-side skewers of chicken intestines (isaw), congealed pork blood (betamax), pig’s head skewer, and the blood pudding stew (dinuguan).

 

     According to Department of Tourism (DOT) Secretary Wanda Corazon Teo, who tried nose-to-tail dishes at the SMX Convention Center, the initiative reflects Filipino culture that is much deeper than gastronomy, it is the tradition that has profundity.

 

     Teo also emphasized the importance of realizing on what we can do to make things better considering the growing economic constraint.

 

     “It is economically and ecologically sustainable and it also highlights the creativity and skills of our local chefs,” she said.

 

     According to a recent report of UN’s Food and Agriculture Organization (FAO) around one-third of the food produced worldwide are wasted, the main reason why the term “nose-to-tail’ became a buzzword in the culinary world a few years ago.

 

     “We see no reason not to promote “nose-to-tail” eating to Filipinos considering the current economic crisis worldwide, it is time that we educate Filipinos on responsible food consumption,” said Teo. (JGA)

 

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Department of Tourism (DOT) Secretary Wanda Corazon Teo checks out some "nose-to-tail" dishes at the SMX Convention Center in Pasay City

 

 

  Chef Niño Laus demonstrates his congealed pork blood (betamax) recipe.

 

 

 

 

 

 

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