In this issue

It seems that with every New Year, the number of new restaurants that open just keeps on growing exponentially. The trend doesn’t seem to be slowing down anytime soon, as new taxation schemes make it even more difficult for ordinary people to afford luxuries such as new cars. As prices go up and up, one of the few remaining indulgences people turn to is food. Instantly gratifying, relatively inexpensive and perfect for those who spend impulsively, a quick lunch or dinner out to try the newest dining hotspot is one of the few ways we reward ourselves.
On a recent food event hosted by San Miguel Corp., one of the country’s largest conglomerates, food trends for 2018 was the topic, and industry experts predicted what they thought the year ahead was going to bring. From food on-the-go to global flavors to indulgence, 2018 seemed to be another promising year for us foodies. Of all the trends mentioned, heritage cuisine was one that I hoped would gain more traction. Discovering and rediscovering our food and food culture should be way higher on our lists than say, trying out the newest foreign franchise resto. Of course, when it comes to food, keeping up with the “Joneses” is par for the course. Trends sell, and keeping abreast with what’s happening in the region and beyond is all part of how the local food scene grows. But looking inward and uncovering what has been with us all along is even far more important if we are to keep our identity. Filipino cuisine has long been the “next big thing” in the culinary world. It would be a shame if foreigners discover that we ourselves aren’t familiar or are less interested in our own cuisine than they are. Heritage cuisine doesn’t have to be too exotic.
You don’t even have to travel too far to be able to experience lesser known dishes that have always been served but aren’t part of our usual diet.
Let’s dig a little deeper, try a little a little more, travel a bit further and discover our own food and make what is ours trend.

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.