dine legazpi 2015 - chef doy sto. domingo - farm to table: restaurant best practices on...

05/02/2023 CHEF DOY STO. DOMINGO 1

FARM-TO-TABLE

SUSTAINABILITY By CHEF DOY STO. DOMINGO

FARM-TO-TABLE

What is it all about?By CHEF DOY STO. DOMINGO

F2TFARM-TO-TABLE

F2T WHAT IS IT ALL ABOUT

• THE CONCEPT– The concept of purchasing locally grown food direct from the source, no

long trips, pass thru hand. Supplies gets to you kitchen fresh

• THE PHILOSOPHY– It developed into a philosophy that the direct link will benefit both the

restaurant and the farmer, impact the local economy positively, more environmentally sensitive and community minded

• THE MOVEMENT– This philosophy inspired a movement of restaurateurs and local farmers to

promote sustainable farming, grow crops and raise animals without relying on toxic pesticides, synthetic fertilizers, genetically modified seeds

(source: Farm-to-Table Concept by Maggie Henderson, July 15, 2015, Chef’s Corner, Fun, Facts, Going Green)

F2T Farm-to-Table Movement

PIONEERS• Respectable Chefs and Culinary experts,

ADVOCATES• Who persisted in efforts

RECOGNIZED• For extending their advocacy beyond the confines of

their kitchens to schools and their communities

2 0 1 5 SE ATTLECHE F OF THE YE AR@SeattleMet

Jerry Truanfeld

2 0 0 6 JA MES BE ARD ’SBE ST CHE FOF THE YEA RNEW YORK C ITY

Dan Barber

F2T THE BIG QUESTION

IS FARM-TO-TABLE SUSTAINABLE?

F2T ON SUSTAINABILITY

CHEF DAN BARBER SAYS:

“…has failed to support sustainable agriculture on a large scale”.

“has failed to change how we eat

F2T CHEF DAN BARBERKEY STATEMENTS

LET’S TAKE NOTE OF TWO KEY STATEMENTS:

1. “…SUPPORT SUSTAINABLE AGRICULTURE”

2. “…CHANGE HOW WE EAT!”

F2T FARM-TO-TABLE IN THE PHILIPPINES

1. Grace Park: at Rockwell, Makati by Margarita Fores (March

2013) 2. Green Pastures by Chef Robby Goco, (opened Aug. 28, 2013) 3. Sisterfields, at the Summit Ridge in Tagaytay (opened October

2015)4. Taza, at the Taal Vista Hotel in Tagaytay (Opened probably in

January or February 2015)5. The Pantry at Dusit Thani Manila (Opened probably in January

or February 2015)6. LASA – Farm-to-table , Filipino style, by the Valencia Brothers,

Chase, 30, and Chad, 29.

GRACE PARK

GREEN PASTURE

SISTERFIELDS

THE PANTRY

F2T PROGNOSIS

Green Pasture and Grace Park• will probably be loyal and dedicated to their Farm-to-Table profile. GREAT!• Chef Robby Goco and Chef Gaite Fores are F2T

Advocates

F2T PROGNOSIS

The Pantry at Dusit Thani Hotel Manila– Will certainly maintain its Farm-to-Table profile, – Though it might be placed secondary to the hotel

management’s business considerations – Periodic shortage of ingredients may be encountered – Projected annual expense budget might be exceeded due

to price increases. – And this is a no-no in the corporate world. – A real challenge for the Chef. Bad!

F2T PROGNOSIS

• Taza of Taal Vista Hotel of SM and Sisterfields of The Cravings Group in partnership with Robinsons – will certainly continue to be marketed as Farm-to-

Table restaurants.– The challenge though for the chefs is buying

ingredients direct from the farmers – But, they will certainly be SUSTAINABLE! – But “Farm-to-Table”? Maybe.

F2T SOMES QUESTIONS

• So what? if three of the five will not really be operating as Farm-to-Table restaurants?

• When we buy direct from the farmers, we give the farmers livelihood, isn’t it?

• And when we buy from supermarkets, they will be employing more people and that will be livelihood as well. Right? Casual employees nga lang yong iba

Let’s take note of these scenarios and we’ll come back to it when we draw our conclusions.

Keyword: LIVELIHOOD

F2T KEY WORDS/STATEMENTS

• From the foremost Pioneer – Dan Barber:– “Support sustainable agriculture” – Dan Barber– “Change how we eat” – Dan Barber

F2T KEY WORDS/STATEMENTS

• From the 6 Filipino Farm-to-Table Restaurants

– Expertise: Chef Robby Goco, Chef Gaite Fores, CCA Manila

– Capital: SM, Robinson, Goco Family, Fores Family

– Livelihood: Even if marketing ploy only???

F2T LET’S DISCUSS EACH

SUSTAINABLE AGRICULTURECHANGE HOW WE EAT“LIVELIHOOD”EXPERTISECAPITAL

F2T SUSTAINABILITY

• 1st level of sustainability – both farmer and restaurant get sufficient and consistent income;

• 2nd level – the restaurant buys not only the prime crops but even the alternate or cover crops;

• 3rd level – the farmer engages in Sustainable Agriculture

F2T SUSTAINABLE AGRICULTURE

• Farming system that is "capable of maintaining their productivity and usefulness to society indefinitely”

• Farming System that is “resource-conserving, socially supportive, commercially competitive, and environmentally sound”

[SOURCE: John Ikerd, as quoted by Richard Duesterhaus in "Sustainability’s Promise," Journal of Soil and Water Conservation (Jan.-Feb. 1990) 45(1): p.4. NAL Call # 56.8 J822]

F2T CHANGE HOW WE EAT

NOSE-TO-TAIL PHILOSOPHY• COOK THE WHOLE COW, LAMB, CHICKEN, PIG, ETC.

• COOK ALL THE CROPS, THE YEAR-ROUND HARVEST OF THE FARM

THIS IS THE CHALLENGE NOW POSED TO THE:

F2T “EAT THE WHOLE FARM”

THE WHOLE FARM, THAT IS: –The main crops, –The cover crops, –All the alternate crops, –And all that grows on the farmer’s land.

This is a key to making F2T sustainable

F2T A POSITIVE NOTE

– Filipinos have long been enjoying our livestock from nose to tail:

1. The Chicken Feet, 2. The Chicken Head, 3. The Oxtail, the Pig’s Intestines4. The Fish Head, etc.

F2T FILIPINO F2T RESTOS

KEY WORDS1) EXPERTISE – we must be a masters of our craft. 2) CAPITAL – must it be enough, sufficient,

substantial, solid or bottomless? 3) “LIVELIHOOD”- must be universal, not parochial

F2T LIVELIHOOD?

F2T DIGDI, MAGAYON!

WE CAN MAKE FARM-TO-TABLE RIGHT FOR BICOL

F2T RICH IN VARIED INGREDIENTS

Rich in ingredients for the popular Bicolano Dish: 1. Pinangat2. Laing3. Bicol Express4. Ginataang Kalabasa, Ginataang Puso ng Saging

URAGON!

F2T LAING

F2T KINILAW SA GATA

F2T MENUDO NI DOY

F2T Paco and Tinapa Lumpia

F2T TORTANG SILI

F2T Sugpo Wrapped in pork with Talangka Sauce

F2T PINANGAT

F2T TILAPIA SA GATA

F2T PILI CRÈME BRULEE

F2T LECHE PLAN WITH PILI NUT

F2T Be Daring!

F2T Be Different

F2T Be Creative!

F2T Advantages

50CHEF DOY STO. DOMINGO05/02/2023

Overall improvement of the Bicol Region’s economy

F2T The Challenges

51CHEF DOY STO. DOMINGO05/02/2023

Identify the right local ingredient to create the

best possible flavors

F2T THANK YOU!

– The FARM-TO-TABLE Movement is like our PILI. – The PILI is a difficult NUT-TO-CRACK. – The REWARDS are great:

LET US SUPPORT SUSTAINABLE AGRICULTURE!

F2T References:

• CORBY KUMMER, May 31, 2015 issue VF Culture, Vanity Fair, Is It Time to Table Farm-to-Table?)

• Farm-to-Table Concept by Maggie Henderson, July 15, 2015, Chef’s Corner, Fun, Facts, Going Green

• FARM TO TABLE - The Movement, http://www.valedearca.com/en/farm-to-table-*Kristina Pepelko, August 5, 2013,Back to the Basics: A Farm-to-Table Vegan Menu You’ll Love

• Best farm-to-table movement restaurants by Larry Olmsted, Special to USA TODAY | Published on December 6, 2013

• he Farm to Table Concept by Maggie Henderson, Chef’s Corner, Fun Facts, Going Green July 15, 2015

• Green Pastures: A Farm-To-Table Concept. Food Reviews Manila, October 27, 2013• Template:PD-USGov, NASA copyright policy page or JPL Image Use Policy.)• Rissler, J. and Mellon, M. The Ecological Risks of Engineered Crops MIT Press, 1996.• Chef Robby Goco-best-practices-of-sustainable-farm-to-table-restaurants-1-638

dine legazpi 2015 - chef doy sto. domingo - farm to table: restaurant best practices on...

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