RECIPES
Kitchen Design Guru
Mar Mission Jr.
IT was a quite afternoon when I sat down for a luncheon meeting with one of the Hottest Professional Kitchen Designers in the Philippines today. When you say the name Mar C. Mission Jr., those in the field of professional kitchen design know this guy.
Currently he is the Head of Planning and Design Department as well as Marketing of GOMECO Group of Companies, one of the largest kitchen fabricators in the country.
Mar, an Ilonggo, hails from San Remigio, Antique. After finishing college in St. Anthony's College, he went to Manila and discovered a career in engineering and food service industries. He started work as a trainee for GOMECO.
Working with the best local and foreign executive chefs in the country and a dozen Food and Beverage Directors of five star hotels equipped him with expertise in designing professional hotel and restaurant kitchens in the last 16 years.
A number of Ilonggos trust this guy with their multi-million budget in the kitchen of their hotels and restaurants.
Among his clients are JD Bakeshops, St. Paul's University System and St. Paul's Hospital in Iloilo, Friday's Boracay, Boracay Regency, Mandarin Boracay, Centennial Resort and the hottest fast food today, Floyd's Barbecue at the Atrium.
His big-time clients in Manila are Oakwood of Ayala hotels Bellevue Hotel, Mandarin Oriental and Manila Hotel to name the few.
He is currently an instructor at the prestigious Heny Sison School of Culinary Arts in Makati City, teaching Facilities Kitchen Design and Layout. He teaches soon-to-be restaurant operators the proper kitchen design for their establishments.
Asked about the most common flaws in Kitchen Design, he said that some businesses forget the importance of proper workflow, which is usually not present in some kitchens. There's poor ventilation that affects the performance of the cooks.
Mission plans that two years from now, he will go home to his home province and serve the people of San Remigio as a government official. He said he could apply his design savvy for the betterment of his beloved hometown.
As service for future hotel and restaurant operators you may email me for the contact number of Mr. Mission at chef_miner@yahoo.com
Until next time Ciao !
Chicken Marsala
Herbed chicken in a sweet Marsala and mushroom sauce; sounds simple, and it is--simply delicious.
INGREDIENTS
Chicken Marsala
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Basil Chicken over Angel Hair
Cubed chicken breast is simmered in a peppery tomato-basil sauce and tossed with fine strands of angel hair pasta.
INGREDIENTS
Basil Chicken over Angel Hair
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese
DIRECTIONS
1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.