You plan to move to the Philippines? Wollen Sie auf den Philippinen leben?

There are REALLY TONS of websites telling us how, why, maybe why not and when you'll be able to move to the Philippines. I only love to tell and explain some things "between the lines". Enjoy reading, be informed, have fun and be entertained too!

Ja, es gibt tonnenweise Webseiten, die Ihnen sagen wie, warum, vielleicht warum nicht und wann Sie am besten auf die Philippinen auswandern könnten. Ich möchte Ihnen in Zukunft "zwischen den Zeilen" einige zusätzlichen Dinge berichten und erzählen. Viel Spass beim Lesen und Gute Unterhaltung!


Deutsch lernen in Davao City! Learn the German Language in Davao City!

Sie müssen auf den Philippinen DEUTSCH lernen? You have to learn the German language in the Philippines? Sie wohnen in Davao oder irgendwo in Mindanao oder sonst wo auf den Philippinen? Do you reside in Davao City or somewhere else in Mindanao or the Philippines?

Hier können Sie sehr gut Deutsch lernen. Mein Deutschkurs als Professor am Institute of Languages (Fremdspracheninstitut) an der University of Southeastern Philippines in Davao besteht bereits nunmehr fast zehn
Jahren und bietet die fundierte Ausbildung, die benötigt wird, um das A1/A2 - aber auch die B1 und B2- Examen beim Goethe Institut in Manila bestehen zu können. Das Goethe Institut Manila und USEP haben bereits vor 9 Jahren ein Memorandum of Understanding zur Förderung der deutschen Sprache und Kultur unterzeichnet. Es unterrichten nur Sprachprofessoren, deren Qualifikation nachgewiesen werden konnten. CHED - Commission on Higher Education befindet sich in unmittelbarer Nähe auf dem USEP-Campus. Alle Kurs-Teilnehmer erhalten ein Universitäts-Zertifikat mit Abschlußnote. Dies ist wichtig für eine Visaerteilung!
- My German Language Course at the University of Southeastern Philippines in Davao City (International Institute of Languages) as Professor (since ten
years now!) provides you with the requested education. You will be able to pass the A1/A2-exam (or even the B1/B2 exam at the Goethe Institute in Manila). Nine years ago, the Goethe Institute and USEP signed a Memorandum of Understanding regarding German language and cultural support. Only qualified professors are being able to teach different languages in USEP. CHED - Commission on Higher Education is located at the USEP campus. Language Course Students will be receiving an university certificate with average grade at the end of the course. This certification is important for a visa application!
Rufen Sie JETZT an: DAVAO 082 - 227 1761. Please call DAVAO 082 - 227 1761. ODER/OR 0915 - 2199002.

GERMAN LANGUAGE COURSES A1 and A2: 120 hours with the following schedule: Mondays, Tuesdays, Wednesdays and Thursdays from 9:30 till 11:30 AM. Limited 15 seats only!
Next course started on November 20, 2017.

Deutsche Sprache-Kurse A1 und A2: 120 Stunden - Unterrichtsstunden: montags, dienstags und mittwochs und donnerstags von 9:30 bis 11:30Uhr. Begrenztes Platzangebot: nur 15 Teilnehmer! EINSCHREIBUNGEN sind wieder möglich, da neue Studentinnen und Studenten JETZT Deutsch lernen möchten. Der neueste Kurs hat am 20. November 2017 begonnen.

FOR MORE INFO (ESPECIALLY DIFFERENT LANGUAGES COURSES) / FÜR weitere INFORMATIONEN (SPEZIELL BETREFFEND VERSCHIEDENER SPRACHKURSANGEBOTE) BESUCHEN SIE BITTE/PLEASE FEEL FREE TO VISIT http://www.usep.edu.ph AND THEN CLICK "MORE" and look for "Institute of Languages and Creative Arts" or follow me/us in Facebook.

Friday, April 7, 2017

Filipino-French sisters shine at Madrid Fusion Manila

By: Ginny Mata, FOOD Magazine


What is cocina avant garde, or avant garde cuisine? It’s a return to simplicity and elegance in cooking, but with a distinctly more sophisticated approach to the manner in which dishes are conceptualized and executed. 
In the spirit of Ferran Adria’s modernist approach to gastronomy, the two Spanish chefs in the afternoon session of the first day of Madrid Fusion Manila discussed the importance of this ethos in their own cuisine: Paco Pérez of Miramar, and Kiko Moya of L’ Escalante. 
Both come from a long line of chefs and restaurateurs, and both did apprenticeships under Adria, so they have a deep appreciation of the role of history, culture, and family values in shaping the way they express their creativity through food.

Pérez has been working in restaurants since he was 12 years old, and is now at the helm of two Michelin starred restaurant Miramar in Llança. Initially founded by his wife Monte Serra’s grandparents in 1939, Miramar has become a reference point for the avant garde cuisine movement today. 
“We’re now the third generation, and we’ve been living there for more than 30 years,” shared Pérez. With an emphasis on using food as a canvas to transmit emotions, Pérez makes sure that his dishes evoke strong feelings and sensations in his customers.
Photo by author.
For instance, guests are welcomed with a drink made with hydro-honey from their very own bee farm, and a first course of “honeycomb” that was been filled with different ecological essences like nasturtium, honey, different leaves, and flowers like sorrell and begonias.
Photo by author.
At the congress, he showed us how to “create this feeling of the easterly wind, of being under the sea.” Out of plastic waste carelessly left by humans in the sea, they fashioned a vessel to look like a beautiful beach scape, which they use as a plate for oyster powder, decorated with algae jelly, clams, an emulsion of mussels and cockles, codium (special seaweed), soaked almonds, blended caviar in cream, with a final touch of foam from the sea – “all of them adding up flavors from our influences and our experiences”, he explained.
Moya is the second generation chef of his family’s one Michelin starred restaurant L’Escaleta (‘Grand Staircase’ in English) in Alicante, Valencia. The landscape – the sea, the mountains, and the land – all play a crucial role in their culinary philosophy. “Everywhere is magical,” said Moya, “and so we pay tribute to our culture and our environment in our dishes.” Locally sourced ingredients from their native Spain such as saffron and rice take on greater meaning when framed in this context.
Photo by author.
“Saffron is very important in Spanish culture,” says Moya, “and we are able to protect it and save it in this way”. Using Spanish saffron, Moya created a sabayon, making a custard with freeze-dried saffron roses, topped with freshly harvested pollen and freeze-dried raspberries for additional sweetness.
Photo by author.
 Given the importance of paella in Spanish cuisine, rice is another essential ingredient in their kitchen. “When we talk about sustainability,” he explained, “it’s best to use different varieties of rice from all over the Spain, because as chefs we have the obligation to make the customer interested in the story behind the dish.” 
Their Sticky Rice with Cod Cheeks and Cod Tripe is one of the more emblematic dishes of L’Escaleta. Here we see the blending of the mountains (rice) and the sea (cod). “We’re also defending our traditional cooking, by giving it a different viewpoint,” he affirmed.

FILIPINO-EUROPEAN FLAVORS

With the goal of long-term sustainability in mind, today’s chefs and restaurateurs are seeking to cut down or eliminate food wastage in their kitchens. Filipino-European chefs Josh Boutwood and the Levha sisters exemplify this ethos perfectly.

Multi-award-winning young Filipino-British chef Chef Josh Boutwood has apprenticed in restaurants in Sweden (Svaneholm), Copenhagen (Noma) and the UK. When he came back to the Philippines, he has since been receiving high praises for his work with The Bistro Group of restaurants, as well as his new restaurant, The Test Kitchen in Makati.

His menu changes constantly, sometimes minute to minute, depending on what ingredients are available. 
“We don’t like to repeat a dish,” he said, “but we will take a tenderloin and use it in five or six different ways throughout the week.” He likes to pickle vegetables and infuse vinegars, to “preserve produce, and allow things to age naturally, thus deepening their flavors.”
Photo by author.
 To illustrate this, Boutwood made a beautifully composed dish of seared scallops with pickled gherkins, pickled cucamelons, lemon cream, cucumber jelly, with a little elderflower, sprinkled with botarga (fish roe that has been salted and dried).
Photo by author.
 He will use “ugly” vegetables too, pickling and dehydrating them, then grating them for texture (carrots) or plating them (pickled radishes) on top of dishes like seared steak which has been glazed with a complex, peppery sauce.

Boutwood is set to open a second restaurant soon. “It will be a zero-waste restaurant,” he said, “so we will be composting on the roof, brewing, pickling, and fermenting.”
Photo by author.
 Much anticipated was the presentation of Filipino-French sisters Tatiana and Katia Levha of Le Servan, a modern bistro in Paris, France that opened to instant acclaim three years ago. 
Tatiana, the head chef, trained at three Michelin-starred restaurants such as L’Arpege and L’Astrance. But they wanted to work together, and so with Katia handling the front of the house, they opted to open a more casual place serving affordably priced meals. 
Their food may be French, but there are unmistakably Asian, and yes even Filipino, hints to their dishes. Tatiana remarks, “Asia is kind of a trend [in France]. People are getting more and more open about spicy food, fried food. We feel more and more people are excited about Filipino flavors and food.” And it helps that they have been exposed to a lot of Filipino food, thanks to summer trips to the Philippines while growing up.

For the sisters, sustainability isn’t a trendy by-word, but a daily concern for them, primarily as a way to maximize the quality ingredients they purchase. They demonstrated this frugality with two dishes—a pork belly with an adobo-style sauce, followed by fried wonton ravioli that used the leftover vegetables from the pork belly dish. 
Tatiana said: “With these two dishes, there’s hardly any trash. This rotation works for us—to buy the most beautiful products and to offer it at affordable prices.” 
She added: “We choose what’s seasonal, healthy, beautiful and sustainably grown always.”

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EHEANNULLIERUNG AUF DEN PHILIPPINEN? Marriage annulment in the Philippines?

KEIN PROBLEM! NO PROBLEM!

CONTACT US NOW! Kontaktieren Sie uns JETZT!

YONNEX Translation and Documentation Services, Davao City/Mindanao only . The only registered agency in Mindanao: Business Permit Plate No. 39803!

Email: doringklaus@gmail.com

Voice mail: ++63 +82 - 227 1761

Cellphone: 0915 - 219 9002 (NEU!NEW!)

during office hours - waehrend der ueblichen Buerozeiten!

FALSCHE PHILIPPINISCHE DOKUMENTE? Clerical Errors in your Philippine Documents?

Kein Problem! Don't worry!

YONNEX Translation and Documentation Services, Inc. (for Philippines and Germany)

the only certified and licensed agency based in Davao City/Mindanao/Philippines with business permit plate No. 39803.

Deutsch-englische Übersetzungen/German-English translations! Dolmetscher-Dienste! Interpretation Services! Günstige Stundenpreise! Affordable charges per hour!


Email: doringklaus@gmail.com
Voice Mail: ++63 - +82 - 227 1761
Cellphone: ++63 - +915 2199002 (NEU!NEW!)

during office hours/während der üblichen Bürozeiten from 8 am to 5 pm/von 8 bis 17 Uhr!

Wir arbeiten mit allen wichtigen Behörden auf den Philippinen und in Deutschland zusammen.
We're connected with all important Philippine and Germany authorities.

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Visitors of germanexpatinthephilippines/Besucher dieser Webseite.Ich liebe meine Flaggensammlung!

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