IT was as if the kitchen gods—and goddesses—descended on Earth as the culinary luminaries of the country gathered to celebrate the launching of Chef Sau del Rosario’s book, titled 20 Years of Love+Cooking, held recently at Epicurious in Shangri-La Plaza.
The book, which he says is a labor of love, pays tribute to his friends and icons who have all helped him on his journey. It starts off with a retelling of his story. It is the one about a boy who dared to dream big, and whose kitchen fires propelled him toward pursuing what seemed to be an impossible dream to study the culinary arts in Paris.
In a previous interview, he recalled the cold, the hardships and the heartaches of being away from his home country, and most especially from his beloved mother. It was she who pushed him to succeed, and with the support of friends, he was able to return, armed with the expertise that helped him to establish a name in the industry. While his training centered on French and Asian fusion cuisine, his heart never left home, as he set about shining a spotlight on heirloom Pampanga delicacies, the same food that he grew up with. There are recipes shared for those who want to cook Filipino food in the traditional way.
The book also features testimonies by the very people who have worked and grown with him in the industry: family (and extended family), friends, colleagues, celebrities and personalities, and international and local chefs alike. It is described as a passion project, one that shows and tells of both the undeniable talent and heartwarming humility of a man who has literally been through it all.
The night was filled with fun and laughter as his friends narrated their accounts and anecdotes on how Chef Sau has touched their lives.
PR expert Junie del Mundo, Enderun Culinary Head Chef Cheong Yan See, food journalist Edith Singian, and publicist Gwen Carino, were among those who gave their respective congratulatory messages to Chef Sau. AKME Publishing Group Corp. President Kim Cuizon thanked the chef as well, saying, “Any publisher dreams of having books in its roster and to have yours as our first gives us so much joy.”
As Chef Sau took the stage to acknowledge those who were present that night, he gave a brief explanation of the book cover, one which pictured him gleefully frolicking in a bathtub. “It is symbolic, as I see myself as the base from which broth is made,” he smiles.
Chef Sau’s 20 book is on a nationwide book tour and book signing, which is ongoing until October. Cooking demos in promotion of the book will also be held in Metro Manila’s major food expos in the coming months, as well as in culinary schools and residential villages in the city.
• 20 Years of Love+Cooking is available in all National Book Store and Fully Booked outlets in Metro Manila, and is available online for P1,200 at breakfastmag.com.