10-04-2015
Chele Gonzalez at work on one of the dishes of his gourmet restaurant Gallery Vask in Manila. This is his dream restaurant, yet it is not the only one he opened in the capital of the Philippines. Vask is instead a modern tapas bar, and ArroZeria is a more simple and popular place dedicated to his research on rice
(see part one) How much of the Philippines’ culture can be found in your food? Plenty: at first I wanted to present a cuisine that would be a summary of all the Asian influences I collected when travelling. When I first began I even tried to pursue this initial idea. However, I later realised I had to do a different job. What do you mean by different? I believe a chef should be curious, he should try to discover the ingredients and culture of the place in which he’s staying. This is what we’re trying to do at Gallery Vask. Every day we go to the market to buy local fish, because it is very difficult to get it from suppliers – they only get fish from the Atlantic Ocean. And we regularly travel around the islands, so as to discover the indigenous culture and then translate these discoveries in our dishes. At the moment, 90% of the ingredients we use come from here and are often unknown to most locals too. This was a crucial step for us.
Calamansi: one of the ingredients Chele Gonzalez discovered in the Philippines
Binulo is one of the essential dishes in the menu of Gallery Vask, in which Chele Gonzalez used Alibangbang leaves
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Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose Instagram: @NiccoloVecchia