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Chef Geronimo Flores has always had passion for authentic food. He grew up in a small town of Bolinao, Pangasinan, in the northern part of his beloved country, the Philippines. Growing up, he spent every minute he could in his mother and grandmother's kitchens. Learning at an early age in helping around the kitchen from picking up fresh produce from their backyard farm to cooking his favorite meals.Although cooking was his passion, fate had other plans. At the same time where the computer industry was booming, he took up Computer Programming thinking that this course will help pull them up financially. Don't get him wrong, he did well academically, finishing at the top and excelled in other extra curricular activities. All set in his path, he went to Dubai to start his professional career.Fate once again intervened, with steep competition in the IT indusry, he was given a chance to work in a five star hotel. There he was again introduced to the culinary world. Starting at the bottom as an apprentice chef for large scale events such as the Dubai World Cup, Dubai Airshows, Dubai Desert Classic and ,many more. After several years, he left the hotel and was hired as Sous Chef in Lafayette Gourmet in Dubai Mall. He started handling the Italian section and for being workaholic and constantly asking for more challenges, he was promoted to Senior Sous Chef and was mainly in charge of the 7 cuisines themed restaurant and later on grew more as he was again promoted to Head chef for the company's Catering and Events.With experience and guidance of his mentors throughout his career, he was entrusted to lead a couple of restaurant openings not only in Dubai but also in Bahrain and Lebanon. He has done a lot but the highlights of his career was being featured in The National newspaper to promote a local product, cooking lesson and demos for the Google Dubai Headquarters, winner in the Pink Caravan charity event for making the World's Most Expensive Burger and a many more. Currently he is enjoying his career break with his family after a 16 year journey abroad.
Dishes you can learn with
Lumpiang Sariwa (Fresh Vegetable Spring Roll)
This is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Springrolls, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.
The name lumpiang sariwai hints at the Chinese origin of lumpia, which first traveled to the Philippines with ninth-century Chinese traders
Crème caramel, flan, or caramel custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top.
In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera (also spelled lyanera), although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.
Caldereta's name is derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 300-year occupation in the Philippines. Commonly, the beef meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, hot peppers, tomato sauce and sometimes coconut milk.
Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.
Pancit Molo or Filipino pork dumpling soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City. It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also shrimps. The piping-hot soup is often ladled into serving bowls, and garnished with green onions and fried garlic bits for another layer of flavor. This dish resembles the Chinese wonton soup but the wide variety of ingredients and flavor makes this dish noteworthy.
Oxtail Kare Kare
Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. It Can also be made with seafood (prawns, squid, and mussels) or vegetables. Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans are added—usually equaling or exceeding the amount of meat. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto seed and can be thickened with toasted or plain ground rice. It is a must to serve it with garlic infused shrimp paste.