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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Arroz a la Paella
December 15, 2009
Another rice dish that is popular during the festive season is the Arroz a la Paella. Curtis Stone, a well know Australian chef, once suggested that paella should be recognized as a seafood dish, rather than a rice dish. He is partly right as once the dish is done, one can only glance at the mouth-watering sea foods crowning the rice underneath! I made this dish as lavish as I could, akin to Curtis’s recipe. One may wonder what’s the difference between paella and the valenciana? The latter is also known as poor man’s paella and prepared differently and ingredient wise, as well. The former has white wine as one of the ingredients and basically baked. The valenciana is stir-cooked in the wok and does not require white wine. Thus, they only agree at one point, both are rice dishes.
Arroz a la Paella is lavishly crowned with a variety of sea foods.
Prawns, scallops, clams, green mussels are the main seafood of paella.
So, it is your choice:
ARROZ A LA PAELLA
ARROZ A LA VALENCIANA
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