Putting two small things together creates something great, but imagine how it will turn out if we put together two of the bests, and in this case we’re talking about two of the best chef’s in Pampanga, Chef Sau Del Rosario, and Chef Bong Sagmit, Individually these two chefs are already undeniably amazing with what they do as chefs but just like every success-story they started with humble beginnings.
Chef Bong Sagmit have worked in the kitchen for 15 years and he began his career as a staff in a fast food chain, he also worked as an Executive chef for Century hotel in Angeles City, Pampanga. At present, he is working hand in hand with three big restaurants such as Casino on deck, Peking House, and Encore Banquet Hall. He is also an advocate of Responsible and Sustainable farming and he is a farm-to-table aficionado, together with his friends who believe and shares his interests they opened Pigs and Pints and BBQ and Co.—A full-restaurant and bar, Pig and Pints started with the concept of Nose-to-Tail dining that would mean maximising each part of the entire animal serving food including its offals, they also serve local liquor and different beers that goes well with the food they serve.
While Chef Sau Del Rosario, on the other hand, started his career after graduating Hotel and Restaurant Management in UP Diliman, Chef Sau together with his family migrated in the United States where he studied at Culinary Institute of America,but it was in France that he worked and made his way to the top. His talent also brought him to different places in Asia like Bangkok, Shanghai, Singapore and more. Despite his success, he decided to return home to the Philippines and currently he co-owns and operates three restaurants namely Cafe-fleur, Frida and 25 seeds.
Chef Sau Del Rosario and Chef Bong Sagmit are both founding members of Culinarya Pampanga, a network of Chefs and Restaurateurs in Pampanga that helps each other to maintain its title as the Culinary Capital of the Philippines.
This coming July 21, 2018, A special tie-up between Chef Sau and Chef Bong will take place in 25 seeds Angeles, Pampanga. This special tie-up between the 2 chefs will be entitled Bulung which would mean leaves in Kapampangan, A 9-course degustation that aspires to relieve the use of leaves and local ingredients that have long been forgotten. In hopes of rekindling the use of Leaves as a cooking ingredient and at the same time to introduce it with the present generation Chef Sau and Chef Bong will be featuring leaves from different towns in Pampanga that are traditionally used in cooking that includes alibambang from San Martin, caramay from Manibaug, wild mulberry berries and leaves from Sapang Bato, sampaguita from Lubao, and talinum from their mini-farm just behind 25 seeds. As Chef Bong would say without tradition there will be no innovation, true enough Bulung will be featuring food that is inspired by traditional recipes recreated to give diners and food enthusiasts a revolutionary dining experience.
This team up is a giant leap for Pampanga being the culinary capital of the Philippines. Bulung will be on July 21, 2018, 7 pm at 25 seeds Restaurant at Angeles, Pampanga for more inquiries feel free to contact them at 0917-923-8112.
