Chef Ben’s Plate
THE FRENZY of the upcoming national elections have not dampened the most meaningful celebration that pays tribute to our mothers. Mother’s Day falls on second Sundays of May. So on May 8, we remember our mothers in our own special way. Take her out of the kitchen and pamper her with a feast created by a seasoned chef.
It took a gracious invitation from Executive Chef Bienvenido “Ben” Chavez for to me brave the terrible traffic from the city to Waterfront Airport Hotel & Casino in Mactan Island.
Meeting this Bicolano who hails from San Jose, Camarines Sur brought home so many of my cherished childhood memories in my grandparents’ hacienda in Camsur. We warmly exchanged pleasantries with the remnants of my long forgotten Bicolano dialect. Growing up in his hometown, Chef Ben’s love for cooking was greatly influenced by his mother who cooked excellent Bicolano dishes.
After earning a diploma in the town’s vocational school, he moved on fired by his desire to excel in the culinary field. His cooking career started in Riyadh. And true to the nature of a chef’s life, his career him brought in and out of the country.
Executive Bienvenido B. Chavez
He worked in Manila and Cebu before spending 15 years in the Middle East, earning a Restaurant Management of the 21st Century at the Emirate Academy of Hospitality Management in Dubai. At 52, Chef Ben believes happiness comes from within. And he inspires his team by sharing his joy at work.
His mastery of international cuisines is greatly influenced by French, British, Middle Eastern, Asian and his native Filipino. And this is reflected in the variety of culinary offerings in Uno, the hotel’s all-day dining restaurant. Any day is special in the vibrant restaurant, says Chef Ben, but on Mother’s Day, he has created a feast befitting the woman we all love and cherish. Lunch with Chef was a preview of these creations. The extensive buffet layout, he explained, will highlight the Roast Prime Beef Carving, Grilled Salmon Teriyaki and Belly Lechon.
Berryful Ice Cream Cake
Pampering my palates, he started with “Chef Ben’s Plate” of Grilled Teriyaki Salmon on a bed of potato puree, succulent Rib-Eye seasoned with mustard and balsamic-orange reduction with arugula and grilled corn on the cob section.
His Asian section features Kare-Kare, Beef Rendang, Chinese Dim Sun, Chili Crab, Tempura, and more exciting dishes. A Middle Eastern dish that was assembled on our table was the classic Shawarma using thin Indian Naan bread as wrap instead of the pita pocket. The usual grilled beef or lamb took a backseat and Chef Ben used chicken, cucumber, onions, and green peppers. A popular street food, the Shawarma is very filling.
Umm Ali or Egyptian Bread Pudding
The dessert buffet was eye popping but my attention was caught by an attractive bowl of Umm Ali (translated as Ali’s mother) or traditional Egyptian Bread Pudding.
The creaminess of this bread pudding using croissants is flavored with cinnamon, cardamom and rendered richer with pistachios, almonds, walnuts and glazed fruits. It was truly delightful with freshly brewed coffee. And as an added treat, every mother will enjoy the Berryful Ice Cream cake, compliments of Executive Chef Ben.
