Tags: Food Industry News and Concerns, Food Preparation
By KC Santos
MANDALUYONG CITY, METRO MANILA – Master chef Rodrigo “Ojie” Reloj believes there is a lot more yet to be discovered about Filipino cuisine.
“To those who are passionate in lobbying authentic Filipino cuisine in the international level, they must not stop in studying and harnessing the potentials of local ingredients (that are) yet to be discovered,” says Ojie, who was featured in the cooking program “Secrets of the Masters” aired on Q-TV Channel 11.
For foodies and culinary enthusiasts, he is a familiar face with several product endorsements. He also cooking demonstrations in restaurants and other food establishments.
As Chief Instructor at the Center for Culinary Arts (CCA) Manila, he says it is only right to train and discipline students early on the importance of injecting distinct Filipino flavor in their craft especially when doing cuisine that caters to foreigners or tourists.
“It should be stressed to them that the food they will serve is just as much an attraction as the tourist destinations,” he explains. “It’s the tourist’s goal for discovery that motivates them to visit a place so these students must learn as early as now how to take make an impact through the food.”
Ojie carries a background in architecture but says cooking is his passion since he was 12 years old.
“I come from a family who loves to cook and eat. My passion for food has led to me influence the younger generation to have that same level of interest for the craft.”
Recognized as an expert in Filipino and Asian cuisine, he says what makes Filipino cuisine distinct is how it is approached by homegrown chefs and food enthusiasts.
“Filipinos are innately great cooks because they maintain that passion for the craft,” he says. “To achieve that standard, they must be very conscious with the elements. Color, texture, and shape are just as important as the flavor and that I believe is where our students need to work double on.”
But in the pursuit of creativity, he says what is often sacrificed is the authenticity of local flavors, which, on the other hand, culinary students can explore a lot more.
“There are still many wild citrus fruits, herbs and spices grown here in the country that remain undiscovered but are widely used in other Asian countries for their food. If they use these instead of the usual spices found at home, that flavor we Filipinos are familiar with will never be lost but rather enhanced.”
He mentioned as examples lemongrass, batwan (a citrus fruit used for cooking by Ilonggos) and galangal, a native vegetable commonly used in the Southern Luzon region.
Ojie admits Filipino cuisine still has a long way to go in terms of technique and execution but shows a lot of promise, judging from the enthusiasm shown by culinary students.
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