A Day With Heny Sison - COHREP 2008
January of last year, I attended the annual convention of the Council of Hotel and Restaurant Educators of the Philippines. It was held at the ballroom of the Pan Pacific Hotel Manila and was attended by not less than 200 delegates representing the different schools offering hospitality and tourism courses in the Philippines. Every year, COHREP offers its members new information and first hand knowledge regarding the current developments in the hospitality industry. They would invite notable personalities to talk and share related topics pertaining to the industry. This year, the topics discussed where really not as interesting as that of last year. The topics now dealt on issues concerning umami - the fifth taste, the advantages of using palm oil in cooking, hospitality teachers etc. The hotel’s food was visually exceptional yet it failed to deliver well in terms of taste.
Anyway, what kept the annual convention memorable were the free perks that went with the registration. Early on, we were asked to choose among a series of free tours that we were required to attend. The tours included plant visits to Jollibee in Laguna, Century Tuna Plant and the Heny Sison San Miguel Cooking Demo. I never had second thoughts, I immediately chose the Heny Sison demo. I just have this particular liking towards this famous Chef. I always watch her cooking show on IBC 13 every Sunday. I even wrote her a letter way back year 2004. To my surprise as I was watching the show, during the last part where she would mention the lucky letter sender, I got the surprise of my life when I heard her mention my name and read the letter I sent her. Unfortunately, I wasn’t able to claim my price since I was in Zamboanga that time. Sayang!
This time, now that I’m in Manila, I won’t waste any of my time. Ive’d got to see her in person and watch her prepare some of the sumptuous dishes I used to see her whip up on TV. January 26, 2008 was that day. I rushed my way to Waltermart Pasong Tamo Makati. By 9 am sharp I was already at the venue. Some of the delegates who registered together with me were also there. Some were from Arellano, Lyceum, La Salle, Cebu University and some of the notable HRM schools in the country. Everyone were passionate food aficionados. I had a small chat with some of the ladies from Arellano and Lyceum. They were just so friendly.
Apparenty, it was announced that Heny Sison would be coming late because she was still conducting a cake decorating course in her Santolan branch. Well, my anticipation was put on hold at the moment. By 9:30 the demo started. It was facilitated by Chef Katherine Sion. She was a very nice lady. She is of chinese descent and specializes mainly in Chinese Cuisine. She was so generous enough to share with us her cooking secrets. Cooking she says involves the use of the five senses. It must always be at play when cooking. Hmm, savor and appreciate the ethereal goodness of the food and it will transform to a spectacular succulence to behold. She taught us three dishes, namely: Chicken Siopao, Chicken Bola Bola and Sisig. We enjoyed the Siopao dough making session wherein everybody participated in shaping the dough balls. No wonder the siopao tasted perfectly delicious after it was steamed. After Chef Kathy’s demo we were served our lunch.Roast Chicken with Baked Potatoes, Grilled Porkchops with Honey Glaze, Baked Macaroni with Italian Meatballs, Steamed Sticky Upland Rice and a wide array of desserts that were personally prepared by Chef Heny. We really had our stomachs full during that hearty meal.
Apparenty, it was announced that Heny Sison would be coming late because she was still conducting a cake decorating course in her Santolan branch. Well, my anticipation was put on hold at the moment. By 9:30 the demo started. It was facilitated by Chef Katherine Sion. She was a very nice lady. She is of chinese descent and specializes mainly in Chinese Cuisine. She was so generous enough to share with us her cooking secrets. Cooking she says involves the use of the five senses. It must always be at play when cooking. Hmm, savor and appreciate the ethereal goodness of the food and it will transform to a spectacular succulence to behold. She taught us three dishes, namely: Chicken Siopao, Chicken Bola Bola and Sisig. We enjoyed the Siopao dough making session wherein everybody participated in shaping the dough balls. No wonder the siopao tasted perfectly delicious after it was steamed. After Chef Kathy’s demo we were served our lunch.Roast Chicken with Baked Potatoes, Grilled Porkchops with Honey Glaze, Baked Macaroni with Italian Meatballs, Steamed Sticky Upland Rice and a wide array of desserts that were personally prepared by Chef Heny. We really had our stomachs full during that hearty meal.
After our lunch,Chef Heny Sison arrived. She was wearing a chef’s uniform with the cute heny sison logo. She looked more of a celebrity than a chef. She was very eager to greet and welcome us in her so elegant and well equipped kitchen. She was so friendly and she never wasted the small time left, she even had conversations with some of the delegates who were all so enthusuastic to meet her. I used to hear rumors of her being a snob, but all of my doubts were cleared when I met her in person.
Heny frosting the lemon torte
Sinful tocino del cielo
The famous Lemon Torte
What a day it was. We all had our mouths full with tons of food. We feasted that we could hardly ever imagine taking our dinner after. after the demo, Chef Heny thanked all of us. We prepared ourselves for our graduation. San Miguel’s representative together with Ms. Heny handed us our certificates of completion. We were all so happy and proud. At last, we didn’t only have our stomachs full but our brains as well. We have really learned a lot from that demo. I for myself have learned a lot about baking, cooking and most especially about the chef I looked up to. To you Ms. Heny –Kudos! and may you continue to inspire the lives of the people who share the same passion as yours.
Yours in cooking,
Gelo
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