Chef Cocoy Ventura

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Chef Cocoy Ventura

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28/10/2024

Training of Trainers on Farm Business School in Kalinga

A couple days ago, I had the chance to work with the awesome team from ATI-CAR and a group of farm school trainers in Kalinga. We spent the day figuring out ways to turn surplus produce into value-added products, using whatever tools and equipment they already have at home or on the farm.

Here’s what we whipped up:
🥬 Kimchi made from their overflowing supply of pechay and green onions
🐟 Burong Isda – a fermented fish dish that packs an umami punch and doesn’t need refrigeration
🍅 Tomato Jam and Tomato Ketchup from scratch
🍋 Lemon & Tangerine Marmalades using fresh local citrus

The best part? After their graduation, the participants gave spontaneous performances—dancing and playing the gangsa like it was second nature. It was incredible to see how deeply their culture is ingrained in them. We topped the day off with a proper feast of pinikpikan and fried chicken.

Kalinga’s warmth and hospitality never fail to amaze me. Big thanks to ATI-CAR for inviting me—it was such a rewarding day, thank you Randy Soriano and team. Can’t wait for more collaborations that celebrate good food, good people, and sustainable living.

27/10/2024

Ginisa is not Sauté.

I’ve been a chef for many years, and through my mentors, I learned that sauté means “to jump”—a quick, high-heat method where food bounces off the pan to retain its texture. But ginisa or guisado? It’s different. It’s not about speed or movement—it’s a patient process where aromatics like garlic, onions, and tomatoes are slowly coaxed to build layers of flavor. Ginisa isn’t just technique; it’s culture, rooted in warmth, tradition, and the Filipino way of nurturing through food.

That’s why it bothers me when even celebrity chefs—who shape the public’s perception of our cuisine—refer to ginisa as sauté in ads or cooking shows. Words matter. When we use a foreign term in place of something so deeply Filipino, we dilute the meaning behind it. It makes me wonder: Are we, perhaps unknowingly, trading the soul of our food for convenience or trendiness?

This brings me to a challenge for culinary schools in the Philippines: Let’s build a foundation that starts with our own traditional ways. Just like institutions in Japan, Vietnam, or South America, where students master their national culinary identity first, we should prioritize the same here. Before diving into French techniques or European persuasions, Filipino chefs should be deeply grounded in our heritage, in the rich flavors and techniques of our land.

Filipino cuisine, with its complexity and heart, is not secondary—it deserves to be at the core of culinary education. Only then can we carry our food proudly into the world, on our own terms, without feeling the need to borrow words or techniques to validate it.

Let’s call ginisa what it is. Let’s stop thinking that foreign is superior. And let’s keep cooking the way we know best—with heart, heritage, and pride.

With love,
Grumpy Tito Cocoy

08/10/2024

TABI TABI PO! Something I've been thinking about--for ages!!!

A Quick Thought on Movements in Our Society

In a country like ours, where the gap between the very rich and the very poor is so wide, it’s hard not to notice how some movements that start with good intentions—like promoting sustainability and preserving local culture—end up becoming status symbols. People join not because they believe in the cause, but because it looks good on paper or on social media. Their lifestyles often contradict the very values they claim to support.

Meanwhile, many people are still struggling just to get by, and the middle class is caught in limbo, shaking in the purgatory of economic uncertainty. When so much inequality exists, how can these movements really thrive or make a difference?

Real change will only happen when everyone’s included, when we focus on the real problems—like access to basic needs, education, and opportunities—and not just on being part of the latest trend.

29/09/2024

Mabagyong umaga! Bukod sa ulan na pigil na pigil umiri at hangin na supertyphoon na hindi dama, haharang sa mata ko ang paulit ulit na paggamit ng "foods" sa mga bibig na ating mga kababayan. Palala lang po, sana itama ang paggamit ng noun na eto at huwag gawin "pwede na yan" na ugali. Eto po ang paggamit ng salitang "food":

'Food' is an uncountable term. The plural of food is food - UNLESS you are talking specifically about several different KINDS of food, in which case you could use 'foods' (such as, foods made with grain, foods involving meat, foods cooked or served raw… different kinds of 'food'). Gets po? Maraming salamat!

24/09/2024

🎄 Final Call for Fruitcake Pre-Orders! 🎄

I’m thrilled to announce that the Corlyn Integrated Farm holiday fruitcake pre-orders are nearly full! 🍰 Production starts this weekend to ensure every cake is ready by December 1st. 🌟

Each fruitcake is made with top-tier ingredients: a rich blend of walnuts, almonds, cashews, pecans, candied citrus peel, raisins, and dates from California, all mixed into a cake batter sweetened with local muscovado. Every cake is generously cured for 2 months with Napoleon VSOP Brandy, and before sealing, it gets a final pour of Glenfiddich Single Malt Scotch Whisky—for that perfect kick in every bite! Heaven and hell in one mouthful—just like the holidays! 🎁

To secure your order, I kindly request a pre-payment of at least half the amount as a guarantee. Payments can be made via GCash to:
📲 09959358588
Account name: CORNELIO III VENTURA C.

Or, simply DM for other payment options.

As a special part of this year’s sales, a portion will go to the St. Ferdinand Proto-Cathedral Rebuilding Fund c/o Fr. Zuk Angobung—one of the first churches in my province, and a cause that is close to my heart. 🙏

✨ Limited spots remaining—place your order now to reserve this artisanal holiday treat! ✨

Happy Holidays!!!

14/09/2024

ASKAL MEANS LOVE AND LOYALTY

A decade ago, when I returned home for good from the States, I found my first askal—Ukin. He wasn’t just any dog; he became the heart of our home. Ever loyal and watchful, Ukin looked after my parents when I was away, and he protected the 10 askals who came and went before him. We said our final goodbye to Ukin last June, and it’s only now that I can talk about him without tears. His loyalty, love, and strength will stay with me forever.

Now, only two of the original group are still with me: Covi, who came at the start of the pandemic, and Panda. They are the last remnants of that pack, but I’ve since welcomed new askals—Marites, Maja, Bindi, Poknat, and Chocoy—each with their own unique personalities and quirks. My love for them grows just as deeply as it did for those who came before.

In the Philippines, askal—a combination of a*o (dog) and kalye (street)—has been rebranded to aspin (a*o + Pilipinas). But to me, calling them askals invokes so much pride. It’s a term that stands for resilience, loyalty, and heart. These dogs may not have pedigrees, but they have character and spirit that no label can change.

So, to those who keep "correcting" me when I call them askal, please understand: this isn’t about fancy labels or polished names. It’s about honoring where these dogs come from and who they are. Let’s stop being clueless or discriminatory about it. What matters most isn’t what we call them but how we treat them—with love, respect, and care.

Whether they come from the streets or a breeder, every animal deserves kindness and a place to call home. So yes, I proudly call them askals, and I wear that title with honor. For me, it’s not just a name—it’s a badge of love and loyalty.

11/09/2024

Each year, on this day, I light a candle for a fire that will never be extinguished. In the quiet flame, there is remembrance, there is love, and there is peace. Time passes, but our memories and affection for each other will remain forever close. 🌹🕯 ADW, you will always be loved.

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