World Class Chefs
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Ramilo (Ram) Villaluna
Ram is a budding chef from Iloilo City (Molo). He gained his training in Culinary Arts at the Center for Asian Culinary Studies under food guru Gene Gonzalez, Institute of Culinary Education (formerly Peter Kumpps) in New York. He took up bread making, and he studied food styling under Delores Custer of the Culinary Institute of America. It all started in Antique where his father owned a restaurant many Antiquenos learned to love. He continued the culinary legacy of his father and now, Ram owns a catering business, Cindy\'s Catering. Food is Ram\'s life, seriously speaking. I am short in saying that he is married to the food industry that, he spends most of his time teaching and mentoring at the Department of Culinary Arts at the University of San Agustin in Iloilo. If one cannot find him in the classroom, Ram will be on the road crisscrossing Iloilo and Antique having first hand in the management of his thriving businesses from both provinces. He also has a once-a-week TV show in GMA 7 \"Food Trip\". I met with Ram once before and he exudes perfectionism, the character that will beam him up to the limelight of culinary arts. At present time, Ram is extremely busy in Manila. I believe he is one of the finalists in The National Food Showdown 2010 sponsored by ABS-CBN. We wish you all the luck, Ram! Maybe, after this showdown, Ram will have the opportunity share favorite recipe here at ILONGGO LIVING.
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All About Gourmet Pizza
October 29, 2009
Preparing gourmet pizza is fun and rewarding at the same time. One has the opportunity to use any ingredient that fancy the maker the most. Practically, one can put anything in their pizza. I’ve heard in Tokyo, they put octopus, eels and sushi in their pizza and people loves them! So, there is no such thing as restrictive rules to follow when one is preparing a gourmet pizza. One place that does that is P.Za.Pie here in Ontario. They don’t have menu to follow but ONLY list of ingredients one wants in their pizza. Have your pick of ingredients and the chef will prepare your pizza on a thin crust and cooked them in an open fire oven. It was an exciting experience as I have full control of what I want in my pizza pie.
Wild Mushrooms, golden lumpfish caviar, 3 gourmet cheeeses
Bruchetta, Canadian back bacon, parmesan cheese & gorgonzola cheese
German sausages, Polish sausages, red pepper, Mozzarella and Romano cheeses
All three in a row!
Sbarro Sausage & Pepperoni pizza. Two crisp layers of pizza dough filled with savory sausage, zesty pepperoni, mozzarella and Romano cheeses and tomato pizza sauce. This pizza caught my attention while we're in transit in Philadelphia International airport last July.
If one could still remember, I prepared my own gourmet pizza and posted them in one of my August 2009 posts. These gourmet pizza became an instant family favorite since then. They just loved it!
Zuchinni flowers, shiitaki mushrooms , chives and parmigiano-reggiano cheese
Lumpfish caviar, anchovies, basil leaf and parmigiano-reggianno cheese
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