Ten Chefs Make Waves of Flavor with Pacific Bay Fresh Frozen Products

I am a big fan of seafood and love trying new dishes featuring my favorite harvests from the sea. The other day, Pacific Bay brought together ten culinary authorities to showcase their talents and skills at Century Mall Makati. The special seafood fest highlighted the freshest top quality ingredients literally harvested straight from the seven seas. 

Waves of Flavor
The afternoon became filled with the aroma of various mouth-watering dishes that definitely tickled everyone's taste buds. Here are the gorgeously prepared delicious culinary concoctions that we had the privilege to try:

by Chef Robert Guevarra
Seared Scallops Bruschetta with Truffle Cheese Sauce and Caviar by Robert "Bam" Guevarra, Head Chef of Speakeasy Makati. Chef Bam comes from a fine dining background with vast experience from multiple reputable degustation restaurants, and is a skilled artisanal baker. His culinary style is a unique blend of find dining and comfort food, which is apparent in his cooking.

by Chef Jerome Valencia
Soft Shell Crab on a Stick by Jerome Valencia, Chef Partner for Tambai Yakitori Snackhouse. He is a former faculty member of Istituto Culinario/OB Montessori, Academy of International Culinary Arts who presently teaches at LPU Culinary Institute. He likewise has experience working in some of the busiest kitchens here and abroad.

by Chef Ivan Yalong
Grilled Shrimp Soft Taco with Avocado Salsa and Crispy Calamares Fritters by Ivan Yalong, Owner and Executive Chef of Myons French Mediterranean Cuisine. He graduated as a Food Technologist from the University of the Philippines and went on to study Culinary Arts at Magsaysay Institute of Hospitality and Culinary Arts. He started in the food business while in college through inspiration and influence of the French food culture.

by Chef Mike Yambao
Spider Po-Boy and Scallops Ceviche Salad by Michael Angelo Yambao, Executive Chef of RED Kitchen + Bar and Ascott BGC. He graduated from Global Culinary and Hospitality Academy then became an apprentice at Peninsula Manila's Escolta outlet and, shortly, with Bellevue Hotel's Vue Bar. He did Research and Development for Cue Modern Barbecue, 8-Cuts Burger Blends, and Namnam FIlipino Comfort, managed the commissary of The Moment Group and later became Chef de Partie of the Italian kitchen of Vikings Luxury Buffet SM Megamall.

by Chef Joseph Margate
Soft Shell Chili Crab Rolls by Joseph Margate, Alum of Eleven Madison Park, NY / Executive Chef at Clink of Liberty Hotel, Boston / Owner and Executive Chef at Bait's. This chef graduated from the California Culinary Academy in San Francisco and draws inspiration from ten years of international restaurant and hotel experience as well as a California-inspired cooking philosophy. He learned and collaborated with Traci des Jardins and Johnathan Sundstrom, two James Beard award-winning Chefs in the U.S. Chef Margate has moreover been nominated for People's Best New Chef multiple years in a  row by Food and Wine Magazine, making him one of the few Filipinos to be recognized by this award.

by Chefs Keith and Ivan
Arroz Abanda by Ivan Saiz, Executive Sous Chef of Vask, Gallery, and Arrozeria. Chef Ivan grew up in Spain's Basque Country where he fulfilled his culinary dreams while growing up. He recently moved to the Philippines to inaugurate his new restaurants.

Arroz Abanda by Keith Fresnido, Head Chef of Arrozeria. He studied at the International School for Culinary Arts and Hotel Management and has worked under international chefs in Aubergine in Australia, New Orleans, and in Shangri-la Boracay. He started as a Chef De Partie in Vask/Gallery and before moving to Arrozeria.

by Chef Jonas Ng
Seared Scallops with Lardon and Leek Fondue by Jonas Ng, Executive Chef/Owner and Consultant for numerous restaurants in Manila. He earned his Professional Certificate in Culinary and Pastry Arts in the Art Institutes of Vancouver, Canada in 2005 where he also worked as a Sous Chef for The Flying Tiger Restaurant. When he came back to the Philippines, he put up his own restaurants in Manila such as the Mango Tree Bistro, Huat Pot Hotpot Restaurant, and Le Jardin French Restaurant.

by Chef Quenee Vilar
Bacalao Cevich Salad with Coconut Broth by Quenee Vilar, Sous Chef of Your Local. She has been with the restaurant since 2014 and is working directly under Chef Nicco Santos. She had her training at the luxurious kitchen of Sandestin Golf and Beach Club, Florida, and in the hot and cold kitchen of Crowne Plaza Ortigas.

by Chef Tristan Encarnacion
Seared Scallops, Sea Bass, Bacalao and Organic Greens, and Chilled Pacific Bay Tuna by Tristan Encarnacion, Celebrity Chef/Owner and Executive Chef of Bambouche Bistro. After graduating from the Center of Culinary Arts, he was able to land a guest chef gig on TV. Since then, he has become well-known, had his own cooking show, and became the first Filipino chef to endorse an international cookware brand, Sunnex.  

by Chef Tin Gonzalez
Pesto with Roasted Shrimp Canapes and Hot Seafood Dip by Tin Gonzalez, Owner of Gourmet Stuffers. Her passion for food led her to establish her home-based business and has been whipping up a variety of delicious dips, spreads, sauces, and desserts since 2007.

Pacific Bay products
With Pacific Bay's wide range of frozen fresh products, homemakers and cooking enthusiasts can easily duplicate dishes served at restaurants or seen on television. The brand carries Chilean Sea Bass from the Antarctic, Salmon from Norway, and Halibut from Greenland. It also offers Atlantic Cod and Bacalao from Iceland, and Black Cod or Gindara caught in Alaska

Pacific Bay gets its Cream Dory, Clams, and Squid Rings from Vietnam, while Crab Sticks come from Thailand and Scallop meat originates from the U.S. Meanwhile, Tuna and Shrimps are sourced locally and in nearby Indonesia where Soft Shell Crabs are also harvested.

Enrique Valles
According to Enrique Valles, President of Pacific Bay, every item they release to the market is carefully selected. "We only buy from certified plants. The company works very closely with the Food and Drug Association and runs its own facility which strictly abides by mandated manufacturing practices," he illustrated. "Quality inspections of equipment and personnel for food handling and safety are done regularly."

In addition, they strictly follow a cold chain when handling and transporting the products to maintain quality and retina natural seafood texture. Thus, the taste and freshness are locked into each double-packed bag. Pacific Bay likewise monitors items up to the selling points. "We have on-site merchandisers that monitor and take care of the products at the supermarkets," assured Valles.

more Pacific Bay products
Pacific Bay products are available at Rustan's, S&R, Puregold, Shopwise, and other leading supermarkets nationwide. It is the retail brand of Mida Food, which has been int he business of importing and distributing seafood products for almost two evades. It is under the umbrella of the 25-year old Mida Trade

For more information, log on to www.midafood.com and follow Pacific Bay Seafood on Facebook.

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