While most catering services offer food for any occasion, they usually have limited menu and food packages available for customers. There's also the limitation of having only one type of cuisine available for you, usually when restaurants offer to cater for events. Italian restaurants will cater Italian food, Chinese restaurants will cater Chinese food, and that's that. Another problem is having caterers adjust their prices to your tight budget - with only their set menus to choose from, it's difficult to bend your budget to the prices they offer.

Now, there is a solution to the mix-and-match problems of people in need of catering services - Chef Cuisine is here to the rescue!

Pick a Chef, Pick a Cuisine

Chef Cuisine is the brainchild of Chef Him Uy de Baron, a graduate of Hotel, Institute, and Restaurant Management in College of Saint Benilde. He also studied in Le Cordon Bleu Sydney.

"We are not limited to one cuisine, one specialty. We are the only catering service that's flexible to fit your needs - be it the type of cuisine you want, the kind of food you need, the chef who specializes in them, and the budget you have allocated for the event. We can even set up for any number of guests - from one to one thousand, we are ready and happy to cook for you," says Chef Him.

What a brilliant idea it is to have this type of service - you will truly feel that you have a personal chef prepare for you mouth-watering dishes. "What is great about my team is that you are always assured that each chef specializes in a certain cuisine - it's not like we cook Italian food just because you need Italian food, or because we're an Italian restaurant. We don't work that way. Each chef cooks the kind of food that is his passion, and you will know that when you savor our food."

And if you're on a tight budget, need not worry - Chef Cuisine can tailor a menu to your needs. They are very flexible and will plan out food details for you depending on your budget, service type, location, and cuisine preference.

The Chefs and Their Cuisine



For lunch that day, three chefs were eager to whip up their creations for me to devour. I started my lunch with Roasted Tomato Soup with Prawn Plancha by Chef Him, Chef Cuisine’s in-house chef.



Chef Him specializes in Mix Asian dishes, infused with his adventurous and diverse style. He has apprenticed in hotels, in Italian kitchens, a Chinese cooking line, and worked in a fusion restaurant in Sydney - all his exciting travels has brought him different valuable insights on cuisine and culture.



I enjoyed eating what Chef Him prepared for me - I liked the soup so much that I had to have two servings of it. I just love tomato based food and Chef Him's Asian interpretation in the dish was absolutely delicious.



The next dish in store for me was Chicken Ravioli with Garlic and Shitake Cream, prepared by Chef Jay Ignacio - chef, musician, improv comedy actor extraordinaire! The multi-talented chef is deeply in love with home-style Italian cooking, having studied in Italy, at the Apicius Culinary Institute of Florence. Chef Jay believes that food must be prepared with love, and spiced with rock and roll. When I asked him for advice on cooking, he grinned and said, "Just have fun!"



The ravioli Chef Jay prepared for me was made from fresh pasta dough. He stuffed it with chicken bits sauteed in calamansi and white wine. One of my food pet peeves is soggy and soft pasta, and Chef Jay's creation extremely pleased my appetite because the ravioli just had the right kunat and consistency, and the chicken was very flavorful. I haven't tasted ravioli as unique as what he cooked that day.



As I was sipping my red wine in between devouring the dishes, another dish was served to me on a white plate - Crispy Bangus Belly on Pickled Japanese Rice and Teriyaki Sauce, compliments of Chef JA Ventura. "I've always liked cooking. When I was young, I would stay at home and watch Wok With Yan while kids my age would go outdoors and play. I was a weird kid," he says with a laugh. He graduated with Academic Excellence Award for Asian Cuisine at The Center for Culinary Arts, Manila.



Chef JA prepares fusion dishes inspired by our country's rich and colorful islands. "I use indigenous ingredients in my food. All of my dishes use Filipino produce - everything can be found and bought here - and that is the true soul of Filipino cuisine." For that day, he made a dish that combined Japanese and Filipino elements - I had a very crispy bangus belly, glamorized with the pink pickled rice. There were two sauces drizzled on my plate to be added to the bangus, and both blend well with the fish and sweet rice.







To end my lunch, I had a dessert feast of Flourless Chocolate Cake with Caramel Sauce, and Tofu in Light Ginger Syrup. The chocolate cake was very rich and chewy; light and moist and the homemade caramel sauce amde it even more sinfully sweet. The tofu had a very interesting taste - it was like eating leche flan, because the tofu's texture. And the ginger added a sweet flavor with a hint of spice - who knew ginger could be a wonderful dessert?

More than Catering

"We also do food styling, consultancy, research and development, rentals of facility, and other food and service projects," says Chef Him. Chef Cuisine has the chefs, the man power and the facilities to be able to meet your food requirements - they're a one-stop shop for all your food and catering needs.

"We give every client a unique food experience - we've never repeated or have had similar food set-ups with all the events we have done," he says, "From big events to a table-for-two set-up complete with a violin serenade, we can offer you that one-of-a-kind dining experience."

Given the many things that Chef Cuisine has to offer, your choices for food are practically limitless! Now you can have that dinner event or big party with the food you crave for and with the budget that you have put aside for it. And with chefs who are very passionate about the food they prepare, you can never go wrong - just pick a chef and pick a cuisine.



Chef Cuisine's office is located at the 3rd Floor of The Centerpoint Building, Julia Vargas cor. Garnet, Ortigas Center, Pasig. Call 633-6577 or fax them at 633-6579. Visit their website at http://www.chefcuisine.biz for more information.