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| Nigna, Rica, Meng, Nanette, Nora, Gracita, Ada & Regee |
General Meeting
Tuesday, November 20, 2012, 2:00 p.m.
Olympic Heights, Eastwood City (Nora’s home)
AGENDA
1. First item for discussion: various schedules of current members, with a
focus on those who do a lot of travelling, to determine what months of each
year are best to schedule monthly meetings. Also discuss holding meetings via
Skype.
2. CHOP Mission Statement
Just to
remind: our Primary Mission is:
“. . . the study of the history and
evolution of the regional foods, cuisines, and culinary customs of the
Philippines as well as those from all parts of the world; . . .”
Our Secondary Mission is:
“. . . the advocacy for
disseminating information on nutritional and economical cooking through outreach
programs, workshops, lectures, seminars and field trips.”
Need to focus right now on the primary mission, the path to
which may include the following next steps:
3. Recruit new
members who are interested in learning about Philippine cuisine, and who would
be willing to help accomplish CHOP’s mission by, for example, attending
meetings regularly, and being willing and able to share in the tasks when
specific projects are determined and scheduled. We need to start bringing in
new members asap, to allow future meetings to proceed even in the absence of
some members.
4. Decide on
our first project – a lecture/talk/seminar by a culinary professional. [Distribute
lists of possible speakers and possible topics – by email, prior to the Nov. 20
meeting.]
a. Choose the speaker and how to invite
her/him. (Members will recommend names and the group will discuss each
recommendation and make a choice.)
b. Choose the topic (keeping in mind what
the chosen speaker’s specialty is).
c. Choose possible date and venue (keeping
in mind the members’ travel schedules).
5. Determine a
“target number” of current members we would need to successfully launch this
first project.
a. Make a list of the tasks involved.
b. Distribute the tasks among the members.
6. Discuss the
logistics of this first endeavor:
a. Costs for venue, if any;
announcements/invitations, if any;
b. … what else?
7. Other issues
for discussion: (a) status of SEC & DTI registration; (b) membership funds;
(c) any other issues raised by the members present.
Regee Newport, November 7, 2012
Possible Topics for Lectures/Seminars/Demos/Workshops:
From Regee:
Historical:
History of
Filipino Cuisine
Ang Sariling Atin, by the Culinary Heritage Institute
of the Philippines (Amy Besa)
Forgotten
Pinoy Recipes and Dishes
Old
Filipino Cooking Tools & Equipment
The Oldest
Restaurants in Metro Manila (those still standing today)
History of
the Gourmet Food Trend in the Philippines
Filipino
Restaurants in the U.S.
Cuisines of
Other Countries (one country at a time)
The Street
Foods of Asia
Local
Wine-making
Breads
The Menu
and Its History
Advocacy:
“Green”
Cooking
Slow Food
and Filipino Cooking
Truth in Food
Advertising
Food safety
and sanitation basics
From
Meng:
Historical:
Cooking fundamentals - especially by Carème and
Escoffier
Past and Current cooking terms
Presentation techniques - How to create an ice sculpture
Buffet vs. Sit-down
Potluck
Book club - MK Fisher, Calvin Trillin, Elizabeth David & Laura Colwin
Episodes from Iron Chef, Top Chef
Advocacy:
Nutritional value to include elimination of processed food
How to read labels (cans, packages, etc.)
Allergies
Heimlich maneuver
Manners, i.e. what is the proper way to eat an olive,
chicken drumstick, etc.)
Evolution and definition of cooking terms
Description of local food and fruits, i.e. local name and
international/country of origin equivalent
Other:
"Chef's Table"
Dégustation du vins (no food/just bread)
Foodie tutorials
One ingredient/many sauces Challenge
Food and Wine Pairings
Test tasting and smelling of spices
How to tell if or when fruit is ripe and ready to eat
[The MINUTES of the meeting are in the CHOP Archives.]
[The MINUTES of the meeting are in the CHOP Archives.]
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