Chef pushes cooking with organic products

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Monday, November 26, 2012

DUTCH Chef Guido Nijssen with Chef Dr. Albert Jo did a cooking demonstration last Friday at the Museum Cafe.

The activity was part of the various activities of the successful Negros Island Organic 7th Farmers' Festival.

Chef Nijssen said the cooking demo was done by various international and local chefs, with the beautiful Market Basket that sells organic herbs, vegetables, rice, fruits, among others.


Dr. Albert Jo from Don Salvador was there to cook for the students from Bago City and other food enthusiasts.

Chef Nijssen said that the secret of good cooking is cooking with your heart.

The taste must be a balance of sweet and sour, bitter and pungent, stringent with the right amount of salt added to the balance of taste and never use any spoiled seasoning. We can make our own tastes without these big companies which think that everything needs to have the same tastes, he explained.

The chef said that, contrary to popular belief, organic products are not that expensive, only needing a little more effort to do it in a right way.

He cited that, one hundred years ago, the whole world was organic and that it was only later when companies started to make chemicals, thinking that everything would go better with chemicals.

"But we found out that we got all sick with heart and other diseases. We have to stop it and go back to organic for us to be healthier. Slow food is an opposite of fast food that promotes good food without any chemicals," he said.

The chef also praised the Filipino palate, calling it "beautiful".

"The Filipinos can do as well as other countries, only that they have to rediscover there are beautiful products from their own nature. We live here in jungle side and rain forest is near where all the life came from. We can do everything organic again and get the beautiful taste and enjoy much more what's coming on the plate. That is where we after and that is where we want to go," he said.

In the Market Basket, everything is done from scratch based on international cuisine. They make their own cheese and ham and smoke their own bacon.

Negros is a very fast developing province. Although they have still a long path to go as compared to the Western world, but they grew very fast.

Nijssen first came to Negros in 2005 and remarked on the unbelievable development that occurred in the past seven years.

Published in the Sun.Star Bacolod newspaper on November 26, 2012.

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