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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Menagerie of Ilonggo Foods
January 26, 2010
Ilonggo foods are so unique that it always standout in the realm of gourmet world. The Ilonggo signature makes the food very distinguished and special. In Manila, one won’t have difficulty finding Ilonggo foods in specialty restaurants. The tantalizing experience makes Ilonggo foods very popular among non-Ilonggo and Ilonggo alike. Here’s a menagerie of some of them.
The venerated KBL (kadyos, baboy & langka). Only in Iloilo one can find batwan, a souring agent and kadyos.
Tambo (bamboo shoots) with tugabang (saluyot), takway (dagmay runner shoots & kasag (crab) cooked with coconut milk.
Ensaladang puso sang saging with gata (Banana flower salad with coconut milk). A very exotic but refreshing entree.
Utan (Banana flower, saluyot & kalkag with coconut milk).
Guinisang utok (sauteed calf's brain). Not for the light hearted. It's an acquired taste as we have this exotic food since childhood.
Piniritong bilong-bilong (fried bilong-bilong fish).
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