Chef Logro's Cooking Demo at the National Food Fair 2017

Got the chance to attend a cooking demo by no less than the Master of Kusina himself, Chef Boy Logro yesterday, March 18 at the Megatrade Hall, SM Megamall. This activity is part of the National Food Fair 2017 Expo which carries the theme “Piling Piling Pagkaing Pinoy”. The cooking demo was sponsored by Baguio Oil. Baguio Oil does not only help bring out the true flavors of the food but it also makes each meal a heart-healthy meal.

With his usual cooking antics, Chef Logro entertained and at the same time educated the happy crowd. The cooking demo started at 1:00 pm and after 2 hours, 5 dishes were prepared and cooked, all using the different oil variants (Corn, Canola, Vegetable & Palm) from Baguio Oil. 

The Salad:  Mesclun Salad with Chicken Mango in Honey Mustard Dressing

For the salad, Chef Logro uses Canola Oil in pan grilling the chicken breasts. He also uses Canola Oil in the Honey Mustard Dressing to make it more vibrant and appetizing to our eyes.  

The Pork:  Pork Salpicao

Best for sautéing, Baguio Pure vegetable oil was use on the preparation of this 2^nd menu, Pork Salpicao.

The Chicken:  Fried Chicken Fingers with Salted Egg Recipe

For this menu, the chicken fillet needs to be deep fried, so Chef Logro used Orchids brand vegetable oil, the more economical variant from the Baguio Oil family.  Take note of the Salted Egg Dip, “delicioso mucho” generally for adults. To make it appealing to the kids, add honey for a sweeter palate!

The Fish:  Fish Fillet with Mango Salad

Fish marinated with mustard, salt and pepper, and coated with the combined flour, bread crumbs, parsley and salt, was deep fried this time using Baguio Premium Palm Oil. The Mango Salsa gave this ordinary fish fillet the “pro” look.  More color, more nutrition! The color combination of ripe mango, green and red capsicum, red tomatoes, white onions and Basil leaves makes the dish appealing! Such a delectable mix!

And finally, The Beef: Roast Beef with Mushroom Sauce

The beef was marinated with the ginger, shallots, garlic, and cinnamon sticks. According to Chef, it is best if you will let this marinade overnight. Simmer until beef is tender.  Prepare the sauce. A tasty grand finale Roast Beef!

For the ingredients and procedure, visit Baguio Oil's website, "Ask Chef Boy" at http://baguiooil.com/gallery/chef-boy-logro/ 

All the attendees left the activity hall with new learnings, practical cooking tips and special techniques coming from our celebrity chef On the Spotlight, Chef Boy Logro.

Thumbs up for his entertaining way of demonstrating his expertise. There are smiles on everyone’s face that afternoon. And thanks to Baguio Oil as well.

For more information, visit https://www.facebook.com/baguiooilph/ or visit Baguio Oil's website, http://baguiooil.com/

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About Baguio Oil Variants:

Baguio Pure Vegetable Oil. Made with 100% pure coconut oil that comes from dried coconut meat or copra. Unlike other nutritional oils, which turn rancid easily, coconut oil has a long shelf life and is highly resistant to oxidation.

Canola oil comes from the crushed seeds of the canola plant. It is a heart-healthy oil.  Low in saturated fat and very high in healthy unsaturated fats, the golden-colored canola oil is among the healthiest of cooking oils.  It is ideal for sautéing, stir-frying, grilling and baking.  You may add it to salad dressings, sauces and marinades, and even use it to coat pans for non-stick baking.

Baguio Corn Oil is full of good fats beneficial to your heart.  Aside from good fats, Baguio Corn Oil contains a powerful antioxidant – Vitamin E that fights free radicals. It is great to use for frying because of its high smoke point and is a good substitute for other types of oil. 

Baguio Premium Palm Oil. Made from 100% premium refined palm oil that is a rich source of antioxidants. it has a natural reddish-orange color due to a high amount of Beta-Carotene—the same nutrient that gives tomatoes, sweet potatoes, carrots, and other fruits and vegetables their rich colors. Baguio Palm Oil works well with deep-fried and stir-fried dishes because of its high smoke point. The quality of palm oil does not diminish under extremely high heat.

Baguio Orchids brand Vegetable Oil is made from 100% refined palm oil derived from the flesh of the fruit using pressure (Semisolid at room temp.). It has a high smoke point and is ideal to use for deep-frying and stir-frying food. It is often used for baked goods and packaged food.

About Chef Boy Logro:

A celebrity chef, he was popularly known as Boy Logro but his real name is Pablo. He started his career as a member of the service crew of several Jollibee restaurants, then later on, became a sous chef at Qaboos bin Said al Said's Al Bustan Palace exposing him to international cuisines. He then became an executive chef at the Manila Diamond Hotel.

Chef Logro is the hosts of “Idol sa Kusina” airing on GMA News TV since 2011 up to present.

He owns 7 Flavors Buffet & A la carte restaurant, located at San Juan Manila and “The Royal Caterer”.  Chef Logro is also the founder of Manila Culinary and Hospitality Academy (MCHA).