Today we live in a world with technological advances that were once just dreams—high-efficiency solar panels, self-driving cars, and even robots that teach other robots. It’s an interesting time to be living in. However, as the world spins on, there are issues plaguing it whose solutions have been progressing at a snail’s pace.
Among them, healthcare—which includes the lack of assistive devices—for children, most especially in the Philippines. At present, an estimated five million Filipino children live with physical and mental impairment. Disabilities left untreated in early stages of development could lead to permanent and untreatable states. Existing amenities in the country, however, are few and far between, or beyond reach for average income earners. When autopilot automobiles and hyper-intelligent robots are in existence, why then can’t the dream of accessible
The United Nations Children’s Fund has taken it upon itself to become not just the dreamer of dreams, but the makers of them. Committed to the freedom and welfare of children, UNICEF, along with Lego-LAJ Marketing Philippines, will be establishing National Centers for Children with Disabilities in Luzon, Visayas, and Mindanao. The
COOKS FOR A CAUSE
In an effort to spread awareness on the state of children’s healthcare and raise more support for the health hubs, the inaugural UNICEF Philippines Children’s Ball takes place next month, on March 4. Its theme, quite fitting to the UNICEF purpose, is Dreams. Rooted in childhood desires and ambitions, the venue will be outfitted as if it were removed from reality. Clouds, mystical trees,
While dreams are the central theme of the evening, the sit-down dinner takes its inspiration from childhood memories. The highlight of the evening will be a four-course menu, created by all four past Asia’s Best Female Chef awardees. They will be collaborating for the first, and so far only, time, for a cause much bigger than themselves.
Local talent Margarita Forés
Since embarking on her culinary journey, Margarita has always possessed an affinity for Italian cuisine. It led to her opening Cibo, a Philippine-based restaurant that made Italian dining accessible to those unfamiliar with it. Her repertoire has come to include a successful catering business that has entertained high-profile personalities such as U.S. President Barack
Braised pork adobo, crispy pork skin, and
kesong puti gel from Alta
Chefs Bo Songvisava and Dylan Jones of Bo.Ian in Thailand.
Thai native Bo
Lanshu Chen of Le Moût in Taiwan
Lanshu only came to enter the food and beverage industry after completing a four-year course in Foreign Literature. Her curiosity, however, was deep-seated, having been familiar with the kitchen at a very young age. When the decision to pursue cooking as a career was set in stone, Chen made her way to Paris, where she took a course in pastry at Le Cordon Bleu, followed by a full culinary course at École Grégoire-Ferrandi. Upon finishing, she trained at top kitchens around the globe, before returning to Taiwan to put up Le Moût, a restaurant that would meld her Taiwanese roots and French culinary background. Chen’s dishes are inspired by the different seasons, making use of ingredients available only during particular times of the year.
Vicky Lau, who runs Tate Dining Room in Hong Kong
“Like a painting, food is a canvas for expression, triggering memories, emotions, and our limitless imagination,” Vicky has said of the capacity that a dish holds. Having graduated from New York University with a degree in Graphic Communications, Lau was initially a graphic designer before the kitchen took hold of her. Lau earned her stripes at Bangkok’s Le Cordon Bleu then became