Resultado Blog

RESULTADO THE MONTH IN VIEW: OCTOBER 2011 NEWSLETTER

2011-11-09T05:09:00.000-08:00

RESULTADO TVC PROJECTS

Resultado Gourmet Designs, Co. food styled commercials for Purefoods Fiesta Ham and Jollibee (Eclipse Promo). Watch for more TVCs food styled by Resultado on major networks’ prime time.

RESULTADO’S CHEF THEO FEATURED IN F&B WORLD

Grab a copy of F&B World magazine’s September issue where the Chefs & Foodservice Community of the Philippines (CFCP) was featured. Chef Theo prepared a sumptuous dinner for the community last August 25, serving Laing Shooters, Dinakdakan, Crispy Adobo Green Salad with Orange Vinaigrette, Fried Soft Shell Crab with Pureed Gabby and Sinigang Broth, Oxtail Kare-Kare, Pan-seared Halibut with Gata Bagoong Sauce, Saba Cheesecake, Yin Yang Mango Pie and Halo-Halo infused with Saffron. CFCP is a newly launched alliance that aims to bring the foodservice industry's standards to a higher level. See how you can be a member or how you can support by contacting chefsandfoodserviceph@groups.facebook.com.

(click photo, then click 'show original', to enlarge)

RESULTADO’S JR. AND ASSISTANT FOOD STYLISTS WORKS ON THEIR PROJECTS

Resultado’s Jr. Food Stylist Chef Casey Santos and Assistant Food Stylist Chef Marie Advincula are now working on their own projects. They are recently the preferred food stylists for Baking Press magazine. We also give praise to our former Production Designer and Assistant Food Stylist Juana Bautista for working with Baking Press for the Cart & Kiosk Issue.

VISIT http://resultadojrstylists.blogspot.com TO VIEW OUR JUNIOR FOOD STYLISTS' PORTFOLIO

Resultado Food Styles Nathaniel's TVC

2011-10-21T04:07:00.001-07:00

Nathaniel's Restaurant Food Reel from kit gonzalez on Vimeo.

Theo and Sam Zaragoza Featured in Manila Bulletin

2011-10-06T23:37:00.000-07:00

From:

http://www.mb.com.ph/articles/335521/its-not-movies

It's not like the movies

This couple proves that real life is better than reel

By JACKY LYNNE A. OIGA

September 25, 2011, 11:39am

(photo by Pinggot Zulueta)

MANILA, Philippines -- Bad boy falls for good girl, love at first sight, young love, whirlwind romance, a happy ending – Theo and Samantha Zaragoza’s love story has all the makings of the perfect chick flick.

But, while the chick flick genre is often criticized as senseless, sappy, and overly sensationalized fluff, theirs is an inspiring story of finding love, growing together, and working towards success that will put any Reese Witherspoon starrer to shame.

Boy meets girl

In a span of 24 hours, after one unofficial first (group) date, cups of coffee, bottles of beers, one flat tire, and zero hours of sleep, chef and food stylist Theo Zaragoza knew that Samantha or Sam Ramos is the girl he wants to marry.

“I first met her in the Bellevue Hotel back in 2005. She was an intern in the front desk and I was coming to meet with their marketing manager. We got each other’s attention right away. She toured me around, we talked a little, it was definitely love at first sight,” Theo recalled smiling.

“Everything stopped when I saw him. Parang sa movies lang,” Sam added laughing. “The next day, he texted me saying that he got my number from the marketing assistant. He asked me what I was doing and I told him I was having coffee with friends. Then he said, ‘Okay. I’ll be there.’ when I wasn’t even inviting him.”

After grabbing coffee, Theo invited Sam and her friends to join him and some of his friends for drinks. The "group" date was going well so Theo asked everyone to move the party to his house. They stayed at his place until dawn and when he was about to send Sam off to her car, they saw her tire slashed.

“I didn’t know how to change a tire, of course, so he was nice enough to help. But my car is so old the bolts were rusted. He couldn’t remove it, he even called his friends but it was hopeless. So I spent the (early) morning at his place until a garage opened,” Sam shared.

While waiting, they talked, got to know each other, and the next thing Sam knew, Theo was telling his friends, "Oh guys, eto na yung babaeng pakakasalan," over breakfast. “You really don’t know when you’re going to get struck eh. After spending a whole day with her, I already knew. I couldn’t explain why. I just knew it was her,” Theo said.

“It’s amazing how you can learn so much about a person in a short amount of time,” Sam agreed. “Pero siyempre naloka rin ako at first. I was like, ‘Oh my God, he’s going to marry me daw!’ I was just 19 at that time and we just met! After that day, I didn’t talk to him for a week. But deep down, alam ko rin naman na siya na.”

Whirlwind romance

On their first anniversary as a couple, Theo proposed, rather casually – she was 20 and he was 29.

“He asked me, ‘So, ano? You want to spend the rest of your life with me?’ and I answered, ‘Oo nga, di ba?’ Then he took out the ring and said, ‘Oh di isuot mo.’ I was screaming like a little girl inside my head,” Sam said in jest.

But not everyone was thrilled with the news of their engagement. A lot of people, especially her mom, were telling Sam that she was too young to get married and married life is not a fairytale. And while the first two years of their marriage were fun— they are self-confessed partyphiles who love to have a good time – the realities of marriage eventually caught up with them.

“I realized that love and marriage are not all butterflies and violins on our third year. We didn’t have a long engagement so we didn’t have time to adjust to each other’s quirks. We went through a lot of tensions because we were getting to know each other without the helmets on,” Sam said.

Sam had a lot of personal problems during that year. She was young, unsure of herself, and seeking her identity in a marriage where her husband is always on the spotlight. She was always the young wife of Theo Zaragoza, which she couldn’t take because of her pride and hunger for success. Their marriage was in shambles, and it was their faith that saved them both.

“We went to counseling, Bible studies, and prayed a lot. To be honest, without Jesus, without our faith baka wala na kami ngayon,” Sam confessed. “I’m a Christian and Theo’s Catholic but we never saw that as a problem. My parents brought me up thinking na walang maling religion, it’s just what fits you, what makes you closer to God.

Now, Theo and Sam have changed for the better without forcing each other to change. “We sought help noong kailangan, we worked on our differences, and now we’re going strong for five years. Running our own business, building our own house, but no kids yet,” Theo said smiling. “We’re still enjoying each other’s company.

A beautiful partnership

Before Theo met Sam, he was running a food styling and photography business called, Resultado, with his best friend Anton Feliciano. From their meager capital of P2,000.00 Theo and Anton went to different restaurants to show their portfolio. They got a major project for Dencio’s which earned for them P200,000.00, and the rest was history.

“Lumaki ng lumaki ang Resultado until my partner had to leave for Singapore. He left the business to me and became managing partner. When he left, I invited Sam to come in,” Theo shared. With Sam as partner, Resultado now includes recipe development, food consultation, production design, and soon they’ll launch a publishing arm.

“When I joined Resultado, I wrote press releases for the company. Food magazine editors took notice of my writing and invited me to write for them. So because of Theo, I realized I have a passion for food writing,” said Sam who also teaches Hotel and Restaurant Management in Saint Scholastica’s College.

Theo, on the other hand, said that marrying Sam helped put his life into perspective. “Before I met her, I was really lost. When we got married, I was able to focus on my career and it opened so many doors for us. She’s my biggest critic. If she doesn’t approve of my food, menu, and styling -- kahit marami na akong experience, I won’t do it,” Theo shared.

Theo and Sam are a career-driven couple who plays hard, works hard, and gives back. With so much blessings in their life, the couple does charity to bring blessings to others.

“During my birthday and every Christmas, we do feeding programs for 200 children, we also send five kids to school. It’s such a nice feeling that we have the means to support other people now. When we got married, we had so little money and we usually just spend it on gimmicks and drinking. Life has so much meaning because of our work,” Theo said.

He elaborated: “Like what my dad taught me, if you don’t think about money and you just concentrate on your work and love your work, money will come. Wag kang magtrabaho dahil gusto mo magkapera, magtrabaho ka kasi gusto mo mag trabaho.”

Ten years from now, Theo and Sam hopes they would have several food stylists in Resultado (“Boss na lang kami.”), open their own restaurant, and have two kids playing around their house. But for now, this young, dynamic couple is just enjoying each other’s company, building their own food empire, and proving to everyone that life is not like the movies – it’s even better.

Message for each other

He said: Thank you for being patient and understanding. Without you I wouldn’t see the road that we have right now. Thank you for bringing me closer to Jesus.

She said: Thank you for being there for me, supporting me, being a good friend, for understanding all my quirks and living with them and for helping me grow. Thank you for being a wonderful husband and business partner. I hope it will never end. More power to us.

On what makes them unique as a couple

He said: We don’t like drama. When we fight, we keep it to ourselves and to our marriage counselor.

She said: We work well together, we complement each other, and we don’t stop each other from doing what we want. I enjoy doing the things he likes to do and he enjoys what I like too.

On their business

He said: She’s the brains of the business. She’s the one who handles marketing, management, and consultations. When I have to do reports for our clients, she does the writing, I do the testing of the product. Without her, I can’t do my job.

She said: He’s a food stylist and a chef; he’s the talent of the business. Ako I can’t cook. Even if I studied cooking, I can’t.

Theo Featured at Chic Moms Club by Bountry Fresh Chicken

2011-10-05T22:11:00.000-07:00

from:
http://www.chicmomsclub.com/chicmomsclub/a-career-in-food-styling-and-food-photography-yes-its-possible/

A CAREER IN FOOD STYLING AND FOOD PHOTOGRAPHY – YES, IT’S POSSIBLE!

Food is and always will be a hot topic for any occasion, but two things are particularly sizzling today – Food Photography and Food Styling. These fields have no shortage of creative talents, but a few have already made their names known because of their outstanding works.

Lydia Go started out as an assistant to her top photographer husband, Eddie Go. Today, she is possibly the top food stylist in the country. It’s no wonder that she is being tapped by big food and drink brands like Nestlé, Jollibee, Greenwich, Maggi, Knorr, and many more.

Two other notable names in the industry include Chef Noel Navarro, a young Chef-Food Stylist who just returned to Manila from a stint abroad, and Chef Theo Zaragoza, Managing Director of Resultado Gourmet Designs, a food styling and food photography firm, and one of our Bounty Fresh Chefs.

Many food stylists like Lydia Go, Noel Navarro, and Theo Zaragoza charge professional fees within the range of 50,000-350,000 pesos depending on their skill and expertise. For someone with a passion for food and the arts, this can be a very lucrative career.

So where does one start? Here are some tips from the Food Styling and Food Photography masters:

In this photo: Chef Theo ZaragozaPhoto courtesy of www.resultado.com.ph

Focus on Food
First and foremost, you must have a passion for food. Since food styling also requires skills in art, you must have an eye for balanced and good design. Furthermore, you must have knowledge in cooking and baking techniques. It would help if you have knowledge in photography and lighting to make the food look even more delicious. Not to worry, there is no shortage of cooking schools in the Metro that also offer courses on food styling. Chef Theo offers food styling classes for groups of 8 to 12 at Resultado Gourmet Designs.

Resultado Gourmet Designs
www.resultado.com.ph
resultado_foodstyling@yahoo.com

Photo courtesy of www.afotogirlsworld.posterous.com

........ to continue reading the entry, visit :

http://www.chicmomsclub.com/chicmomsclub/a-career-in-food-styling-and-food-photography-yes-its-possible/

RESULTADO MONTH IN VIEW: AUGUST 2011 NEWSLETTER

2011-08-27T04:01:00.000-07:00

RESULTADO THE MONTH IN VIEW: AUGUST 2011 NEWSLETTER

RESULTADO GIVES BACK: FOOD STYLING LECTURE AT THE DON BOSCO TULOY FOUNDATION

Fr. Marciano “Rocky” G. Evangelista is one of the few people in this world who truly has a heart of gold. His need to extend help to the unfortunate led to the establishment of Tuloy Foundation in the St. John Bosco Parish Compound in 1993. Today, Tuloy Foundation is a village in Alabang and serves over 10,000 children. Their mission is to serve the needs of street children through shelter, food, healthcare, basic literacy, vocational skills, and placement assistance. All these services are possible through donations and volunteers.

In 2010, the foundation expanded its offerings with the new Culinary Program headed by Chef Jean Pierre Migné. Resultado has once held a charitable event with Tuloy Foundation, so when Chef Clara Cunanan invited Resultado’s Theo Zaragoza to teach last August 15, 2011, it was an offer the company cannot refuse. The lecture was on food styling and Chef Theo and the Resultado Team gave valuable tips known in the industry.

Tuloy sa Don Bosco Streetchildren Village is located at Alabang Zapote Rd. cor. San Jose Village, Muntinlupa City. Get in touch with the foundation for donations or for volunteer work at (02) 775-48-45, 775-06-83, and fr_rocky@yahoo.com. Visit their website at www.tuloyfoundation.org.

RESULTADO FOOD STYLES LATEST JOLLIBEE COMMERCIALS

Catch Jollibee’s latest TV commercials food styled by Resultado now showing in major channels.

RESULTADO MONTH IN VIEW: JULY 2011 NEWSLETTER

2011-08-03T06:08:00.000-07:00

RESULTADO THE MONTH IN VIEW: JULY NEWSLETTER

What’s up with Resultado last July? To sum it up, there were some TV appearances, Resultado food styled an international food TV commercial, and we now have a junior stylist! Read more about it:

CHEF THEO ZARAGOZA TV APPEARANCES

Chef Theo Zaragoza as Alaska’s chef was featured in ABS-CBN’s Umagang Kay Ganda and GMA 7’s Unang Hirit during the month of July. He whipped up delicious dishes made with Alaska milk products.

RESULTADO FOOD STYLES TV COMMERCIALS

The Laughing Cow Cheese, an international food brand, worked with Resultado for its latest commercial now showing in prime time. The commercial is also out in Singapore and Korea.

Resultado also food styled for Lucky Me! Beef na Beef Instant Mami’s latest TV Commercial entitled ‘Pass Your Papers’.

RESULTADO’S NEWEST JUNIOR FOOD STYLIST: CHEF CASEY SANTOS

For the past three years, Chef Casey Santos has worked with Resultado Gourmet Designs as the company’s pastry chef and assistant food stylist. She graduated from the University of Santo Tomas with a degree in Hotel & Restaurant Management. Co-managing her family’s prestigious bakeshop Gervy’s Cakes, she is well versed in the field of pastry arts. She raised her expertise up a notch after graduating from Switzerland’s DCT Swiss Hotel Management School this 2011 mastering the art of European Pastry and Chocolate. With her food styling assistance training under Chef Theo Zaragoza, along with her vast knowledge in pastry arts, she has earned her position as the company’s first Junior Food Stylist. With this, Resultado assures clients that Chef Casey can handle her own food styling shoots with Resultado’s signature, ‘Innovative Food Styling, Dynamic Results.’

THE NEW RESULTADO TEAM

Team Resultado continues to grow, as it also welcomes its new chefs and food styling assistants, Chef Marie Advincula and Chef Mariel Tajan. Chef Marie Avincula is a Pastry Arts graduate from the International School for Culinary Arts and Hotel Management (ISCAHM), and she takes the role of Pastry Chef and Assistant Food Stylist. Chef Mariel Tajan is a Culinary Arts graduate from Maligaya Institute for Culinary Arts and Residential Services (MICARS), and she assists in operational management and food styling projects. The two joins the company’s Junior Food Stylist Casey Santos, Project Head Marlon Balangon, Project Assistant Ricky Veando, Senior Food Stylist Theo Zaragoza and Managing Partner Samantha Zaragoza.

With this growth, Resultado will constantly deliver quality Food Styling, Recipe Development, Production Design, and Food Consultancy services.

By: Samantha Ramos-Zaragoza

RESULTADO MONTH IN VIEW: JUNE NEWSLETTER

2011-06-20T06:33:00.000-07:00

Resultado’s past few months have been eventful with food styling activities and new services. From TV commercials, print ads and TV appearances, Resultado is grateful that blessings are continually pouring in. Here are the best of the best happenings from April to May:

EXCITING APRIL

Chef Theo Zaragoza Celebrates his Birthday with Tuloy Foundation

Chef Theo Zaragoza of Resultado Co. celebrated his birthday with Tuloy Foundation’s resident kids last April 9, 2011. Complete with Jollibee goodies, games and a show, the kids had a blast with the Resultado Team and Chef Theo’s family. Tuloy Foundation provides free education, lodging and values formation to street children. Support Tuloy Foundation by contacting (NUMBER, EMAIL).

Watch Chef Theo Zaragoza at GMA 7’s Kitchen Superstar

Chef Theo Zaragoza is Kitchen Superstar’s guest chef for a limited time every Monday, 11:30am, GMA 7. Chef Theo Zaragoza has been chosen to judge the contestants’ M.Y. San Graham Crackers creations. Kitchen Superstar is hosted by Marvin Agustin and showcases the culinary talents of chef wannabes.

AMAZING MAY

Chef Theo Zaragoza Teaches His Secrets at the Maya Kitchen

The Maya Kitchen invited Chef Theo Zaragoza to give a food styling seminar to media people and enthusiasts. Chef Theo shared his secrets with shakes, fruits, vegetables, ice cream, pizza, salad and roast chicken. The Maya Kitchen offers culinary and baking lifestyle and short courses at Makati City. To know more about Maya Kitchen, visit (WEBSITE).

Chef Theo Zaragoza Featured in GMA 7’s AHA! Trivia Show

GMA 7’s AHA!, a trivia show hosted by Drew Arellano, featured Chef Theo’s food styling techniques last May 29, 9:30am. Chef Theo showcased his signature food stylied ice cream, pizza and roast chicken.

Resultado Co. Food Styles Jollibee’s I YUM TV Commercial

Resultado Co. had the opportunity to work with Jollibee’s I YUM Commercial now airing in primetime.

Resultado Co. Food Styles Lucky Me! Beef na Beef TV Commercial

Resultado Co. also food styled for Lucky Me! Beef na Beef now airing in primetime.

Theo and Dolores Custer Featured in F&B World

2011-05-25T22:30:00.001-07:00

Another Feature in Pinoy Food Blog

2011-05-25T21:56:00.000-07:00

Theo's Food Styling seminar held at the Maya Kitchen last May 7 was featured in www.pinoyfoodblog.com. Check it out:

http://pinoyfoodblog.com/filipino-food-tips/food-styling-anyone/

Photo courtesy of www.pinoyfoodblog.com

Theo's Food Styling Class Featured in Pinoy Food Cravings

2011-05-18T18:54:00.001-07:00

Photo courtesy of http://pinoycravings.com

Check the blog out!:

http://pinoycravings.com/2011/05/food-styling-at-the-maya-kitchen/#more-2186

Learn Food Styling at www.chicmomsclub.com

2011-03-30T18:00:00.000-07:00

Chef Theo Zaragoza of Resultado Gourmet Designs offers his tips on food styling at www.chicmomsclub.com. Chic Moms Club is an exclusive online club by Bounty Fresh Chicken. You’ll surely delight in Chef Theo’s creative twists to usual home-cooked meals as well as must-try Bounty Chicken products. Visit www.chicmomsclub.com and register now to earn points that are convertible to Bounty products price-cuts.

For food styling, photography, recipe development, consultancy and publishing needs, please contact Resultado at 0917-840-8319 or theo_zaragoza@yahoo.com. Also visit our website to view our portfolio, www.resultado.com.ph.

By: Samantha-Ramos-Zaragoza

Resultado Takes Cebu!

2011-01-31T01:28:00.001-08:00

Theo and I have been to Cebu before, but we never had the chance to see the city as tourists; so when Alaska Milk Corporation asked Theo to do a cooking demo with Chef Janice de Belen at the Gaisano Country Mall last January 23, we didn’t miss the chance to make the most out of our one-night stay.

As soon as we landed, we headed to Sabel’s Pocherohan. Most Cebuanos are not familiar with this quaint restaurant found in Capitol Drive, but our friends who’ve been there attest to Sabel’s (formerly Marjo’s) ultimately delicious fare. They only have three items in their menu: Pochero, Lechon Kawali, and Rellenong Alimango. Their Pochero is what we know as Bulalo; and unlike the Tagalog Bulalo, Sabel’s Pochero has labong and the meat is red and tender… much like having fresh corned beef brisket in hot, meaty stock. Paired with Lechon Kawali and Rellenong Alimango, Sabel’s Pochero is definitely a must-try you wouldn’t want to miss when you visit Cebu.

The afternoon was spent touring Cebu’s famous landmarks Magellan’s Cross, Sto.Nino Shrine, and Fort San Pedro. As soon as it was time for dinner, we scoured the malls in search of good food. We ended up in The Gustavian. We’ve never been to the one in Manila so we took the opportunity to try their award winning menu. With all the rave we’ve heard, we expected the food to be a bit pricey; amazingly, the price was definitely “sulit” for the portion size! I ordered the Scaloppini Al Gorgonzola (Pork medallions with Italian blue cheese and mushroom fettuccine) and Theo enjoyed the steak buffet. All in all, a truly satisfying feast!

The next day, we headed to Gaisano Country Mall for Theo’s cooking demo. We had the best breakfast ever – Anna’s Cebu Lechon! The tasty, meaty, fresh lechon was served with sinamak and puso or rice wrapped in leaves. Our friend, and event coordinator from PhD, Yam Nacaya said that if we think Anna’s Cebu Lechon is great, wait till we taste CnT Lechon. The demand for CnT Lechon is soooo high that people are informed to make reservations days before picking up their Lechon. Good thing Yam was able to reserve for us 3 kilos, which we decided to bring home to our families.

The food trip was still on even after the event. We headed to one of Cebu’s favorite restaurants, Golden Cowrie Native Restaurant. We met up with friends and delighted in the resto’s special Cebuano fare. We had baked shellfish, garlic shrimps, grilled ribs, and special ensalada. Their food is superb!

Before we headed to the airport, we took a last bite at Le Swiss Chalet Restaurant. We savored their Hungarian Sausage with French Fries and Swiss Dark Chocolate ala Mode. It was a good way to end our nakakabusog trip.

The overnight trip was definitely bitin, and I’m sure there’s still so so much more places we can discover in Cebu. Looking forward to our next gastronomic trip!!

by Sam Zaragoza

Resultado Gives Back this Christmas

2010-12-27T21:26:00.000-08:00

As 2010 comes to a close, we look back and cherish the wonderful moments we have had with you, our partners. Without you, we wouldn’t be where we are now. With the help you have extended to us, we decided to end the year by giving back. Last December 11, we sponsored the Christmas party lunch of Maligaya Institute for Culinary Arts and Residential Services (MICARS).

We fed 300 guests with a delicious menu of Carbonara, Burger Steak, Chicken Wings, Buttered Vegetables, Fruit Salad, and Creamy Sago’t Gulaman. Milk ingredients were donated by Alaska Milk Corporation while magazine giveaways were provided by F&B World and Baking Press (Hinge-Inquirer Publications).

MICARS is a foundation that gives culinary education to unfortunate women for a minimum fee. The school is looking for volunteers, donations, and sponsors to help keep the foundation going. If you are interested, please give Ms. Rowena Nazareno a call at +632 525-7429 or email them at maligayaschool@yahoo.com.

Again, we’d like to extend our deepest gratitude to you and we hope that in the coming 2011, our partnership will grow deeper.

God bless us all! Merry Christmas and a Happy New Year!

Regards,

Theo Zaragoza and the Resultado Team

Dolores Custer is Back in Manila! (Seminar on Nov.19)

2010-11-15T19:48:00.000-08:00

International Food Stylist Dolores Custer is back in Manila for another fascinating and delectable seminar to be held on November 19, 2010 at Oceana Restaurant, San Miguel By the Bay, SM Mall of Asia Complex. Yesterday, November 15, she held a press conference at National Bookstore EDSA Shangri-la mall to talk about her upcoming event and her new book Food Styling: The Art of Preparing Food for the Camera. The book is filled with secrets and information a budding food stylist, or even a food enthusiast, should know. In fact, the book is a comprehensive Food Styling course in itself.

Catch her on November 19, 9am to 5pm, at Oceana Restaurant as she goes through the most important sections of her book and as she shares her knowledge in food styling. Foodservice operators, chefs, photographers, and food enthusiasts will certainly learn a lot from her seminar.

Call TicketNet at 891-9999 to buy your ticket (Php4,500 ticket is inclusive of lunch and coffee while Php7,500 ticket is inclusive of lunch, coffee, and Dolores Custer’s book). Brought to you by National Bookstore, Lifestyle Network, and Food Magazine. Sponsored by CCA, Oceana Restaurant, Traders Hotel, Wiley Publishing, Magnolia Chicken Station, La Germania, Philippine Star, Philippine Daily Inquirer, Powerplant Mall, Samsung, and Kusinart. Ms. Dolores Custer is assisted by Resultado Gourmet Designs Co.’s Chef Theo Zaragoza.

-Samantha Ramos-Zaragoza

GEN SAN: A CULINARY ADVENTURE!

2010-09-21T01:50:00.000-07:00

By: Samantha Ramos-Zaragoza

When San Miguel’s B-MEG invited Theo to give a talk at the South Cotobato Pangasius Festival as the company’s resource speaker, Theo and I thought that this would be a great chance to visit our good friends Jong and Jolyn Ruste. Along with our friend Jaycee, we flew to General Santos for a four-days-three-nights vacation. Theo’s been to Gen San for a TVC shoot with Secret Sangkap and Mommy Dionisia but he never had the chance to tour the city. Once we landed, our gracious hosts had our schedules packed with activities! The highlight of the entire trip? Food of course!! And without a doubt, Gen San has some hidden culinary wonders worth writing about!

Here are some of the things we discovered in General Santos and its neighboring cities:

Check out the entire photo blog to see where Jong and Jolyn took us (take note, they said there is still so much more we haven’t tried! We’ll certainly be back very soon ;) Thanks you two!) Go to:

http://www.facebook.com/resultado.foodstyling

CHEF THEO ZARAGOZA OF RESULTADO STARS IN HIS VERY FIRST COOKING SEGMENT

2010-08-02T00:56:00.000-07:00

By: Samantha Ramos-Zaragoza

Resultado’s managing director and food stylist Chef Theo Zaragoza lands a break with TV5 and Alaska Milk Corporation as he stars in his very first cooking segment entitled Alaska Usapang Kusina. The segment airs within TV5’s newest cooking game show, The Celebrity Cook-Off, every Sunday at 11:30am.

Chef Theo’s show, which he hosts with Gardo Versoza and Wilma Doesnt, focuses on tips and recipes every home cook will find valuable. Catch the fifth episode this Sunday, August 8, at TV5. To view the first episode, visit these links:

http://www.youtube.com/watch?v=dRX74laaDyo

http://www.youtube.com/watch?v=rlwKAuw1hko&feature=related

http://www.youtube.com/watch?v=HGyrAgpp54k&feature=related

MS. NORMA CHIKIAMCO LAUNCHES HER COOKBOOK “THE RECIPES I LOVE”

2010-06-10T03:19:00.000-07:00

Love for food naturally runs through our veins. We talk about food all the time – sharing passed down secrets from our lolas, telling stories of how so-and-so’s Kare-kare won her mother-in-law’s heart, and even arguing whose chicken pastel or lasagna is better. The latest restaurants and the newest recipes are surefire topics that can start any conversation. Whenever a cooking show is out, our eyes are glued to the TV. Food magazines have taken advantage of this trend, and these have been flying off the shelves. And what our grandmas and mothers have been doing in their pastime is pretty much the same today – we tear pages off magazines, intently copying the ingredients flashing on the TV, and printing interesting recipes from the internet, then pasting them all in a notebook we call “my favorite recipes.” I can imagine famed food writer Ms. Norma Chikiamco doing the same thing. Travelling all over the world, meeting culinary gurus, discovering new ways in cooking – in short, being surrounded with food all the time as a profession – must have really made Ms.Norma, fondly called Omay, fill dozens of notebooks through the years. And true enough, Ms. Omay has a collection of scrumptious recipes up her sleeve.

Last May 16, Ms. Omay invited Theo, the cookbook’s food stylist, and me, along with her friends and guests, to the book launch of her newest cookbook “The Recipes I Love” held at PowerBooks Greenbelt. Published by Anvil, the cookbook is reminiscent of what personal “cookbooks” are – the ring bind, clean pages, and spaces for notes looks like a dolled up notebook. Ms. Omay shares how the 60 dishes in her book are her personal favorites, many of which she has served in parties, family dinners, and small get-togethers. As much as she loves to share food, she also enjoys sharing how to make them. Some are easy, some requires more skill; but all are definitely heavenly. I particularly love the super easy chocolate cupcakes and the cold rice salad, which Ms. Omay gladly served to the guests along with her other best-rated dishes.

Ms. Omay has been known for her award winning story books, articles, and magazines. She currently writes for Philippine Daily Inquirer and has headed several cookbook projects here and abroad. But her book, “The Recipes I Love,” lets us take a peak to another side of Ms. Omay. Fun, cheerful, loving, passionate... These are just some of the things we’d find out about her as we bring to our own kitchens her well loved recipes she dedicates to everyone who has touched her life. Happy cooking!

Resultado Gourmet Designs Co. food styled the dishes in The Recipes I Love. For more information, contact Theo Zaragoza at 0916-740-83-19 or theo_zaragoza@yahoo.com. Check the company website – http://www.resultado.com.ph/.

By: Samantha Ramos-Zaragoza

May 2010: The Month in View

2010-05-11T05:24:00.000-07:00

Alaska Team Building

Resultado’s Chef Theo recently concluded his first Alaska Team Building seminar. The seminar was held last April 12, 2010 at the Maya Kitchen. Included in the seminar was a lecture on milk products and basic cooking principles. After so, the participants had the chance to show off their cooking skills in a live competition. They were divided into four groups and each group was given a set of recipes they had to complete in the time set for them. The judges deliberated and proclaimed a winner by the end of the seminar. Everyone received cupcakes and silicon pot holders as prizes while the winners received a special gift from Chef Theo and Alaska.

Quaker Oats New Print Ad

Quaker Oats’ new print ad with Aga Mulach is now out in the market. Resultado Gourmet Designs Co. had the chance to food style the oatmeal product included in the print ad.

Who Wants a Menu Makeover?

2010-04-05T20:39:00.001-07:00

Greetings from Resultado Gourmet Designs, Co.!

We are offering a limited promo to restaurants and food companies (promo will end on May 31, 2010):

Included Services: Food Styling, Food Photography, and Production Design
No. of Layouts Included: 20 layouts
Total Price: Php.40,000

As much as we need regular fashion makeovers, restaurant menus have to have their own makeovers too. A menu is not just an “information guide” to what one wants to eat, but it also represents the total atmosphere a restaurant wants to convey. As a marketing tool, menus are as important as flyers and posters. But where does one go for a “Menu Makeover”? Don’t fret, because the professionals are just a phone call away. Meet the Resultado Gourmet Designs Team.

Resultado Gourmet Designs, Co. is a food styling and food photography firm that has expanded its services to food consultation and production design, making Resultado Co. your ultimate one-stop-shop. Resultado Co. aims to deliver the best results your business deserves, and what better way to do so but by taking care of your marketing needs? Resultado will be able to give you food photos that will express exactly what your restaurant wants to say, be it for your menu, flyers, posters, or billboards.

Still thinking twice? Then let our partners speak for us. Resultado has worked with an impressive list of clients such as Pancake House Group, LJC Group, Red Ribbon, Figaro, McCafe, Bubba Gump, French Baker, Shakey’s Pizza, and many more.

Resultado Gourmet Designs, Co.wishes to offer these new services to needing companies and restaurants. So what are you waiting for? Want that competitive edge and flair for your menus? Have your Menu Makeover today!

Contact us through: (02)8429480; (0917)7408319; theo_zaragoza@yahoo.com. Visit our website and learn more about our company, our partners, and to view our portfolio – http://www.resultado.com.ph/.

Appealing to the Senses

2010-03-01T02:32:00.001-08:00

By: Samantha Ramos-Zaragoza

It is quite apparent how Oriental fare is a mix of colonial influences and cultural taste. Asians have a way of extracting the best from our past settlers and making it more extravagant through adding local spices and experimenting with common taste. But personally, Filipino food greatly differs from its neighboring countries. Although Pinoys have yet to introduce their world famous Kare-kare, Adobo, Sinigang, or Afritada in the world’s center stage, Filipino dishes’ distinct flavors make them more than delectable – they’re “cravable.”

Tempting Reads this 2010

Tuttle publishing, a member of Singapore’s Periplus publishing group, recently circulated The Filipino Cookbook which will be distributed in the United States and online. The Filipino Cookbook contains 85 recipes that are representatives of the Luzon’s, Visayas’s, and Mindanao’s rich and diverse fare. Travel the Philippines without leaving your kitchen with this culinary must-have.

URC Flour, in partnership with Hinge-Inquirer Publications, has also released a wonderfully detailed and illustrated 2010 recipe calendar. URC Flour goes beyond offering the usual flour based concoctions. For their 40th anniversary, URC Flour celebrates the best-of-the-best baked delights of every Philippine region and fuses creativity with each region’s chief products. URC Flour has once again given us another reason to be proud of our culinary heritage.

Cravable is the new talk of the town. It may be that special characteristic of comfort food wherein one bite isn’t enough. You yearn for it, you demand for it, you get cranky without it. Just like our Yema, Ensaymada, Pancit Guisado, Halo-halo, Bibingka, Leche Flan, and Lumpiang Sariwa – they’re guaranteed to get your tummy rumbling and your mouth watering. Thanks to publishing companies such as Periplus and Hinge-Inquirer, a quick fix to our yearnings is at the tip of our fingers.

Resultado Gourmet Designs, Co. food styled for The Filipino Cookbook. Resultado also food styled and developed the recipes for the URC Flour 2010 Calendar. Contact Resultado at (+632) 842-9480; (+632) 492-0210, (+63)916-7408319, and theo_zaragoza@yahoo.com. Visit Resultado’s website at www.resultado.com.ph.

RESULTADO THANKS YOU!

2010-01-05T21:51:00.000-08:00

2009 HIGHLIGHTS

RESULTADO’S NEW WEBSITE

Resultado is proud to announce the launch of its new website effective this 2010. The new website showcases Resultado’s latest portfolio for both print and TV Commercials, as well as its latest news and updates. Check it out at http://www.resultado.com.ph/. Special thanks to Passionistta for the web design (http://www.passionistta.com/).

CRAZY FOR GO NUTS DONUTS NEW ICE CREAM OFFERINGS

The country’s premier donut company, Gonuts Donuts, has recently launched a line of exquisite ice cream flavors such as Pastillas de Leche, Choco Hazelnut, Belgian Chocolate, and Ozark Black Walnut available in select Go Nuts Donuts outlets. Reward your taste buds with the richest and creamiest ice cream concoctions for a price that won’t burn your wallets. Visit http://www.gonutsdonuts.com/ for more information on these insanely creamy delights.

Resultado Gourmet Designs, Co. is the food stylist for Go Nuts Ice Cream and is the chosen food styling company for this ice cream product launch.

ALASKA’S USAPANG KUSINA AND MALL TOURS

Resultado’s Chef and Food Stylist Theo Zaragoza toured the metro with Alaska Milk Corporation’s Usapang Kusina series and mall tours this 2009. Check out some pictures at http://www.resultadophotos.blogspot.com/.

RESULTADO FEATURED IN F&B WORLD MAGAZINE, JUICE.PH MAGAZINE, AND OTHER PUBLICATIONS

It is true what they say that the best marketing tool a company can have is word-of-mouth. Thanks to partners and clients who have trusted Resultado as their supplier, Resultado had the opportunity to be featured in various publications such as F&B World, Juice.ph, and Philippine Star, among others.

IMMORTALIZING RESULTADO’S FOOD STYLING

2009 also paved way for Resultado to work with various companies for cook books. Among different projects for food styling, Chef and Food Stylist Theo Zaragoza relates that his most favorite will have to be styling for cook books as his creativity is more expressed in these delectable forms of art. Resultado had the chance to work with Periplus Publishing in Singapore, Around the World in 80 Plates by Hinge-Inquirer Publications, Pinoy Umami: The Heart of Philippine Cuisine by Ajinomoto, Quaker Oats Cookbook, as well as URC Flour’s recipe calendar for 2010.

MAKING OUR WAY TO THE SILVER SCREEN

Real live action and working on the set for TV commercials has also been a reason for Resultado’s excitement. Resultado had the chance to work with various companies and production houses for commercials last 2009. Check out the TV reels from http://www.resultado.com.ph/. Go to Portfolio, click the yellow arrow on the left, and go to TV reels.

ALASKA’S SPECIAL DINNER EVENT

Last December 17, Resultado’s Chef and Food Stylist Theo Zaragoza was given the honor to prepare a lavish dinner for Alaska Milk Corporation’s select guests of media partners, company heads, and advertising agencies. Chef Theo prepared Kare-kare Wrap, Bringhe Sushi, & Aligue Ravioli for appetizer; Sinabawang Malunggay at Kalabasa for soup; Tinapa Kesong Puti Alugbati with Ebiko for salad; Three-way Adobo and Coconut Lobster Tail for main course; and Panna Cotta Filipina, Green Tea Palitaw, and Halo-halo Shooter for dessert. Chef Theo’s creativity and natural flair not only in food presentation but also in culinary arts have certainly gained praises and applause from the night’s esteemed guests. Indeed, the dinner entitled “La Filipiniana” was a great way to end 2009.

THANKS TO ALL

Resultado would like to take this opportunity to thank everyone for making our company’s 2009 a truly blessed year. Resultado had the chance to work with amazing clients that have helped place Resultado where it is today. We hope that this 2010, our business relationship will continue to blossom and Resultado will further be of assistance to your company for your food styling, food photography, recipe development, and consultancy needs.

Resultado Newsletter

2009-10-13T08:30:00.000-07:00

October 13, 2009

Resultado Gives to Feed the Children Foundation

What can we buy with 2,000 pesos these days? A full tank of gasoline, dinner for two, or a nice t-shirt perhaps. Admittedly, the value of 2,000 pesos may seem not so much for most. But for a less fortunate child, this may mean a life changing opportunity to turn their luck around for the better. Yes, a mere 2,000 pesos a year is enough to send one child to school. That’s about 6 pesos a day! If all of us will sacrifice a day of shopping, a few packs of cigarettes, or one gimmick night, then imagine how much we can help fashion an ideal society.

As the saying goes, “Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.” Education is the greatest gift we can offer these children. If you wish to sponsor a child’s education, please contact the following from Feed the Children Foundation:

Ms. Esperanza Abellana
National Director
mailto:eabellana@ftcphils.org
mailto:info@ftcphils.org
mailto:espie818@yahoo.com

Ms. Sharon Ylagan
NGO Worker
ylagan_ftcp@yahoo.com

Website: http://www.ftcphils.org/

Working with the Pacquiaos

Working with the world’s greatest boxer is a truly an honor, but getting to work with the People’s Champ’s entire family is more than an ecstatic experience. From one shoot to the next, Resultado had the chance to work with the Pacquiaos - from Manny himself, Mommy Dionisia, Jinky, down to the little ones.

A shoot for an ice cream print ad gave Resultado the chance to be up close and personal with the entire family, not to mention the chance to have some boxing gloves signed!

Working with Jinky and Manny for a food product shows how the pair has learned the ropes of the advertising industry. What would take an entire day of shoot was a breeze for the power couple.

And when Resultado was requested to fly to General Santos for a seasoning commercial with Mommy Dionisia Pacquiao, the only question the food styling company had was “when?”

Truly, its not everyday Resultado gets to meet a world renowned celebrity. With reaching this new height in food styling, Resultado looks forward to more fulfilling projects in the future.

Mabuhay ka Manny!

Sizzling Pepper Steak’s Sizzlin’ Hot Menu

It’s the latest craze! Japan’s best selling idea finally found its place in the hearts of Filipino sizzling food lovers. Pancake House Group’s Sizzling Pepper Steak is another addition to the food company’s list of excellent restaurants eminent in the entire country and even beyond.

Hot, fast, fresh, and delicious. Sizzling Pepper Steak changes the face of “cook-your-own” restaurant themes made famous by Japanese establishments. From Shabu-Shabus to table grills, the modernized menu of steaks, burgers, and barbecues meets the ingenious patented hot plate system for a different kind of dining experience. For the price, ambience, and service, Sizzling Pepper Steak deserves all four thumbs up!

Resultado Gourmet Designs Co. food styled the menu of Sizzling Pepper Steak. For food styling and food photography inquiries, contact 0916-740-8319, 0916-359-5457, 492-0210, 842-9480, or theo_zaragoza@yahoo.com. Visit Resultado’s website: http://www.resultado.com.ph/.

By: Samantha Ramos-Zaragoza

BOOK REVIEW: Around the World in 80 Plates

2009-07-09T22:30:00.000-07:00

by: Samantha Ramos-Zaragoza

Having to be born in a diverse fusion of Asian, European, and Western cultures, the Filipino appetite was once effortlessly satisfied with a method of cooking we usually know as “a-bit-of-everything.” Although the combination of all led to a rather unique cuisine we call our own, globalization has awaken in us the necessity to unearth genuine gastronomic gems.

Many say that the Filipino palate has only matured lately owing to the sudden culinary boom in the last decade. But I see it rather as a shift, more than a change, of our innate ability to discern what is palatable and what is not. We have merely set our fiery passion for food in the right track.

Indeed, this is a going trend in the industry – pleasing effectively the sophisticated taste of Filipinos or die trying. From restaurants, cooking shows, cookbooks, and food products, our quest for authenticity precedes our simple prerequisite to enjoy life.

Upon scavenging for the latest culinary find, I came across Unilever Foodsolutions and F&B World magazine’s Around the World in 80 Plates: Authentic Culinary Passions from the East and West cookbook. I was astonished to uncover how this small and handy book is a comprehensive top-quality compilation of world cuisines. It is, definitely, one-of-a-kind. Locally and even internationally produced cookbooks have tried to combine recipes from 30 or so countries but have always presented dishes we all know too well. Chicken Satay from Malaysia, Foie Gras from France, Paella from Spain, Beef Bulgogi from Korea… you’d probably go “Duh?!? Why don’t I just google these recipes?”

Around the World in 80 Plates distinguishes itself from the rest by not only conducting intensive research, but actually consulting 36 seasoned international chefs immersed in particular cuisines and fields. The result is a collection of unfussy to challenging recipes that feature dishes we probably have never heard of!

The title says it all – freshly discovering what countries have to offer at every flip of the page allows one’s senses to travel. Supported by chic and scrumptious photos, the words come alive and simply urge one to dust off the frying pans and get going. From start to finish, the book is filled with chefs’ tips, guides, and solutions any newbie cook can easily comprehend.

Around the World in 80 Plates is available in bookstores nationwide for only 195 pesos. Grab a copy and take a tour of 27 countries without leaving your seat.

Around the World in 80 Plates: Authentic Culinary Passions from the East and West photos food styled by the Resultado Gourmet Designs Team. Contact Resultado at (0916)740-8319, (02)492-0210, (02)842-9480, and theo_zaragoza@yahoo.com. Visit their websites http://www.resultado.com.ph/ and http://www.resultadofoodstylingco.blogspot.com/.

Theo Zaragoza, Alaska's Demo Chef

2009-05-20T08:06:00.000-07:00

By Samantha Ramos-Zaragoza

Chef Theo Zaragoza of Resultado Gourmet Designs Co. is on the move! Together with Alaska Corporation, Chef Theo will be whipping up effortless but gourmet meals in various locations all throughout the Metro. This past month, Chef Theo has visited and demonstrated his cooking skills and his brilliant Alaska creations at SM Makati and Bonifacio Highstreet.

Whet your palate with his delectable Alaska Sushi made of luncheon meat and cheese, served with a creamy wasabi siding. Move on to the next course and have a refreshingly filling Shrimp Pasta made with only the best Alaska Crema. And finally, the choice is yours – a tangy yet revitalizing Alaska Fruit Cup or a silky and sultry Alaska Choco Milky Mallows (or both!) for your last bite.

All these and more as Chef Theo visits a mall or trade center near you!

More and more people are truly convinced that Alaska is the perfect cream, evaporated milk, and condensed milk for their homemade mouthwatering creations. Because with Alaska, hindi lang sa presyo panalo – everyday can be a special celebration!

Chef Theo Zaragoza is the food stylist and managing director of Resultado Gourmet Designs, Co. Contact Resultado through 842-9480, 492-0210, 0916-740-8319, and theo_zaragoza@yahoo.com. Visit Resultado’s websites www.resultado.com.ph and www.resultadofoodstylingco.blogspot.com.

To view pictures, visit: http://resultadophotos.blogspot.com/2009/05/theo-zaragoza-alaskas-demo-chef.html

FEBRUARY 2009: THE MONTH IN VIEW

2009-03-09T20:05:00.000-07:00

Indeed, the month has been very busy and exciting for the Resultado team. Other than the countless food styling projects for different food companies and agencies, Resultado enjoyed dabbling in other services they recently launched.

Catering is the life source of Resultado’s chef and food stylist Theo Zaragoza. For almost 10 years, Chef Theo operated a food events company- the business where he focused his passion for food and cooking. This month, the chef secured an agreement with Alaska Milk Corp. to cater and deliver food orders to their various events every weekend of February.

As much as Chef Theo loves to cook, he also loves to share his ideas and expertise in the field of gastronomy. So, when an offer to teach a food styling class for Maya Kitchen Culinary Arts Center came his way, he grabbed the chance and taught a one-day seminar on food presentation and styling for food service businesses. Other than that, Chef Theo took pleasure in sharing different cooking methods and recipes to the women of Las Pinas City’s Narra Club for Alaska’s cooking demo event.

Creating lasting professional relationships is what Resultado aims for. This is why the team was more than ecstatic to work with Hinge-Inquirer Publications during February for a cookbook to be launched this year.

This March is equally promising as last month, so watch for the next news and updates from Resultado Gourmet Designs Co. For inquiries, call 492-0210 or 0916-7408319. Email Resultado at theo_zaragoza@yahoo.com. Visit their websites: www.resultado.com.ph and resultadofoodstylingco.blogspot.com.

By: Samantha Ramos-Zaragoza

Net 25's SPOON Alaska Segment

2009-01-28T22:13:00.000-08:00

by: Samantha Ramos-Zaragoza

One of the most favorite pastimes many simply love doing is watching cooking shows, both locally and internationally. After a stressful day at work or doing chores, it’s great to relax in front of the TV and enjoy a no-brainer, entertaining show of food, food, FOOD! Gone were the days of cooking shows strictly for stay-at-home moms or wife-wannabes, and thank goodness, we can say goodbye to the monotonous, ultra-measured (with matching camera zoom-in of every single ingredient), and ‘pre-prepared final products’ type of cooking episodes. Today, it’s all about making it naturally fun and enjoyable.

SPOON of channel Net 25 is more than your ordinary cooking show. You get your regular dose of gossip, entertainment, and delectable recipes all in one episode. Every Sunday at 6:30 pm is different from the other, featuring celebrity guests who are interviewed and are challenged to cook their version of their favorite dishes. Their Alaska segment with Sexy Terry offers ingenious yet easy recipes which, once you try doing at home, are products of pure bliss.

Theo Zaragoza of Resultado Gourmet Designs, Co. is the brain behind these Alaska mouth-watering dishes and the chef and food stylist behind Sexy Terry’s filmed creations. Every single recipe he developed is done in a test kitchen and is verified through proper re-testing and taste evaluation. His creativity is challenged yet unfazed in every concoction, which he assures is refreshingly new and scrumptious. Made with only Alaska, the best in milk products, Chef Theo offers every cooking-enthusiast easy recipes your friends and family will surely love.

Catch SPOON on Net 25, every Sunday, 6:30 pm. For food styling, food photography, recipe development, and consultancy needs, contact Resultado Gourmet Designs, Co. at 492-0210, 0916-740-8319, and theo_zaragoza@yahoo.com. Check their website at www.resultado.com.ph.

Resultado Thanks YOU!

2008-12-02T21:37:00.000-08:00

2008 has truly been a blessed year for Resultado Gourmet Designs, Co. The past twelve months have brought about exciting changes to the company that we honestly didn’t expect to take place. We owe this success to you, our partners, who have trusted our capabilities and have continually supported our services through your loyalty.

It was this year when we have decided to personally connect with our associates through our blogspot site, along with our updated official website. Through letting you experience with us our successes, you have likewise given us the opportunities to work with you in the various projects you have offered us. We have met wonderful people along the way, that today you remain more of our friends than our business-allies. Doors have opened to new and exhilarating opportunities for our company to expand. Recipe development and production design are amongst the latest services of Resultado that have garnered excellent responses from you. Other than that, 2008 also marks the debut of Resultado Gourmet Designs, Co. in television shows such as Rated K of ABS-CBN. Our partnership with photographers, graphic designers, and chefs have strengthened the company even more, allowing us to tender more choices and flexibility to the services we know best fit your needs.

As our company faces further growth, we promise you that we will continue to offer you with the same quality in service you have come to know, and even more. With our deepest sincerity, we thank each and every one of you who have made Resultado what it is today.

.........................................................

Have a blessed Christmas and a joyful New Year.

Warmest Regards,

Theo Domini Zaragoza
Food Stylist & Managing Director

Rated K's Food Styling 101

2008-10-30T21:44:00.000-07:00

By: Samantha Ramos-Zaragoza

I’m pretty sure a lot of people had no idea that the food styling industry even existed when they watched ABS-CBN’s Sunday Evening show, Rated K, last September 21. I for one have friends constantly bewildered when I talk about my husband’s work. I get questions like “What? Your husband’s a FOOT stylist?”, or after explaining the nature of his craft, I usually get a “May ganun palang trabaho?!” response. The show, which featured my husband Theo Zaragoza and his work as a food stylist, was indeed enlightening.

So what is food styling? Google this and answers you will find. But Theo’s definition of styling is born from a chef’s perspective. Contrary to what most people perceive it, food styling is not about faking food; or creating phony foodstuff with motor oil, white glue, spray paints, and other ingenious materials. Nope, it’s not that exciting actually. As Theo described it on the show, “Kung ang make-up artist tao ang pinapaganda, ang food stylist, pagkain ang ginagawang bida.” For him, food styling is about preserving the natural beauty that food innately has. As much as possible, he uses the same food ingredients and similar products to enhance and maintain the appearance of food in front of hot camera lights and unpredictable environmental conditions. Of course, there are situations wherein he has to use fake items (i.e. fake ice) due to the fact that there is no way to make those foods stay “fresh” or consistent all through out a shoot. But as much as he could, he uses edible materials to act as substitutes to these products. Sounds easy? Not really. Food styling requires a creative eye, a love for stressful and long-hour shoots, quick-thinking, and of course, passion for cooking and designing.

The show started with the TV crew following Theo at one of his shoots for F&B World Magazine to get a feel of what he does everyday. He was then interviewed on his perspective on food styling, as well as the description of the job. After all of this, it was time to share his trade secrets in front millions of TV viewers.

So here you go guys, this is Theo’s food styling 101, free of charge:

Iced Tea
Preferably, use real iced tea. You can also mix soy-sauce and water in a pitcher until you get the color you desire. Make sure the glass to be used is very clean and free of any marks. Place fake ice in the glass and pour the colored water. To create a “cold” effect, fill a spray bottle with water and spray the glass with this.

Halo-halo
Again, make sure the glass is very clean. Fill the glass with fake crushed ice (crushed tawas is an old alternative no longer being used). Carefully arrange halo-halo ingredients on top of the ice. Fill an injection with milk and slowly incorporate this to the dessert. Keep toppings shiny by spraying this with water. To create a “cold” effect, spray the glass with water from a spray bottle.

Chicken and Meat
Half cook meat or chicken. Finish it off by brushing it with soy sauce and torching the part that will be seen in the camera. If you want your meat grilled, heat metal sticks and burn meat, creating a crisscross effect. Glaze with oil for a shiny appearance.

Fish
Similar to chicken and meat, color and torch the part of the fish that will be seen in the camera. Finish it off by glazing the fish with oil for a shiny effect.

Ice Cream
If a walk-in freezer is unavailable for a shoot, then a fake ice cream concoction must be used. Prepare concoction and color this according to the ice cream flavor you prefer. Press this mixture in a scooper then carefully scoop it out on a glass or serving dish. Using tweezers, tweak any part of the ice cream to make it look realistic. Add a “skirt” to it and use tweezers to create an ice cream look.

To view pictures and videos of the TV shoot, visit http://www.resultadophotos.blogspot.com/.

*Theo Zaragoza is the food stylist and managing partner of Resultado Gourmet Designs, Co., a food styling and food photography firm. To contact the company, call +63916-740-8319, (02)492-0210 or email Theo at theo_zaragoza@yahoo.com. Visit his websites: http://www.resultado.com.ph/ and http://www.resultadofoodstylingco.blogspot.com/.

The Man Behind Resultado Gourmet Designs, Co.

2008-09-04T07:23:00.000-07:00

On his chosen career
Food Styling can be described as the art of preserving the natural appeal of food to ensure its innate beauty is kept in front of the camera… at least that’s how Theo Zaragoza, Food Stylist and Managing Director of Resultado Gourmet Designs, Co. views his profession. “I see it as an art of bringing food to life, or a means of counteracting the forces which tend to turn food unattractive in front of a camera. It is not about faking it, but wanting to prolong the radiance which food has naturally… sometimes its just bringing out the best of that said beauty and communicating it to the viewer.” – Words from a passionate chef turned food stylist. When asked about his chosen career, he begins with describing his day-to-day work. Descriptions such as fascinating, exhilarating, and challenging are almost always interjected in his stories. Even after five years of working as a food stylist, he continues to experience new highs and thrills with every assignment he accomplishes. “I never stop learning, and I never stop myself from obtaining knowledge with the people I work with, the challenges I am faced with, and even the mistakes I sometimes stumble upon”, he says.

Theo’s early memories were always about his adventures in the kitchen, from eating delicious home cooked meals to learning the basics and the art of cooking simply by observing his mother. As he puts it, “If painters consider their canvas as their work of art, or if writers show their deepest emotions in their narratives, then I express myself through my cooking.”

His love for the arts brought him to De La Salle - College of Saint Benilde where he graduated with a degree in Industrial Design. But his passion still led him to the kitchen; and soon after he had a flourishing catering business, a summer culinary class for kids, and a café named Cucina Maithe.

It wasn’t until later that he concentrated his fervor to food styling. It was when he, together with his friend photographer Anton Feliciano, decided to partner in a food styling and food photography business they named Resultado Gourmet Designs, Co. With his knowledge in designing and cooking, he and his partner landed several projects with big-time clients.

But being the perfectionist that Theo is, he wanted to learn and grow more in the field of food styling. After formal short courses in cooking with culinary schools and training with several chefs, he flew to New York to study Professional Food Styling in the Culinary Institute of America under the wing of Dolores Custer.

And as if a spark grew into fire, combining his two love – art and food – felt like his ultimate calling.

Lights, Camera, Action
Today, Resultado Gourmet Designs, Co. has an impressive list of partners from restaurants, advertising agencies, food companies, to magazines. With their growing clientele, Resultado decided to expand its services and offer food consultancy, recipe development, and production design to cope with their clients’ growing demands. Resultado has also partnered with several notable photographers and graphic designers, making the company an ultimate one-stop-shop.

When asked about his experiences with work, I found myself scribbling away with his fascinating stories. He mostly shared unforgettable events, both good and bad. “The positive thing about bad experiences is one can always see it as something to strengthen them and make them better. If I lose this perspective, I would have given up early in my career.” Theo points out. He talks about the rise of Resultado, the story not being all about glamour or even sounding close to a fairytale. Theo recalls, “We really came across trying times especially in the early days of the business. Even with a great idea such as a ‘food styling and food photography company’, there are risks involved. There were times when the company will experience a dry spell and our pockets would be empty even before the season ends. But we trudged on, we never gave up, and now I am happy where the company is”.

Being in the business for five years now, I asked him the main ingredients that make a service-oriented company successful. He laughs at this question and humbly mentions “I don’t think were in the position to answer that. I mean, we still have a long way to go to be considered successful. But I can share to you the things I have learned in this business which, as you put it, is service-oriented.” I expected to hear something like ‘keeping connections are very important’ or something common like ‘patience is a virtue’. But then, he simply says with pure honesty, “one has to be ‘ma-PR’. That’s it.” And as if he quickly picked up my puzzled look, he continues to say “that’s just the whole of it. ‘Ma-PR’ can have a negative connotation and seem as if I’m saying you have to be plastic, but for me PR is not just about ‘pang-bobola’. For me, it means presenting yourself with confidence and knowing your client well enough to perceive what makes them happy.” He then explains that in the five years he has been working as a food stylist, he had encountered different kinds of people and he equally learned how to deal with each one of them. “I’d be lying if I actually said I have never worked with tough, even bordering crazy, clients. But the key is not to childishly complain about it, but make the best out of the situation by knowing their ‘kiliti’ and trying to get the good side of them. I learned that it really starts with ways of assuring them that everything is under control,” he narrates. I asked him if he can point out some examples of such and he tells me more about the comparison of how he worked before to how he is now. “Before, I used to hate it when [during the meetings] everything flows so smoothly and plans are so concrete, but when shooting day comes, they completely change the plans or they meddle with my work. But I learned that it’s because I fail to understand that I can’t please everybody the same way. I have to adjust to different kinds of clients, read their expressions, and work with them the best way I can. If I have to redo a whole shoot because they weren’t happy, I would gladly do it. As it is with any service organization, the customer is always right. I just keep this in mind and do my utmost best in every job assignment.” It really sounds so easy but I know that this is coming from a person whose had years of experience.

Before I jumped to my next question, he quickly adds, “But always remember that you can’t be confident with something you don’t have. Wag mayabang kung walang pagyayabang,” he ended with a laugh.

He had worked with big names such as Unilever, Universal Robina Corporation, Jollibee Corporation, Magnolia, and Del Monte to name a few, but when asked about his most memorable project, “definitely the Chef’s Secrets & Favorite Recipes Cook Book project with Hinge-Inquirer,” he enthuses. Chef’s Secrets & Favorite Recipes is a cook book released by Hinge-Inquirer which features young and talented chefs of our country, showcasing their unique and delicious recipes. Theo partnered with Photographer Benjamin Chan with this project. “When I met Ben for a shoot in Tapa King, I really saw a talent that quickly showed passion and hunger for photography. He’s very easy to work with, we both have the need to make each food shot perfect, and he’s really skilled at his craft. I also learned from him that I’m only as good as my last shoot. So now, I make it a point to give my 110% in every click of the camera,” describes Theo. Theo and Ben worked with Hinge-Inquirer for a month long cook book project, which did not only bring new challenges, but also brought about new friends from the publishing company. “From the day of the meeting, we all quickly jelled well. Everyone was very accommodating and helpful. Every shoot day was polished and planned out. But more than the professional relationship we had, every time we were together, we were always laughing and having fun. The shoot may even take the whole day, but it will always end with smiles… not to mention overflowing great food!” Theo had the pleasure to work with Project Editor Ms. Norma Chikiamco, Editor-in-Chief Ms. Nana Ozaeta, Editorial Manager Ms. Annaliza Lopez, Editorial Assistant Ms. Millicent Agoncillo, Recipe Testers Ms. Vicky Ferrer and Ms. Dorothy Ferreria, Staff Photographer Mr. Christian Regis, and Make-up Artist Kusie Ho amongst many more others. “We really worked well as a team and I would love to work with them again,” he exclaims. This project also allowed Theo to face new challenges that has honed his skills as a food stylist. “I was actually anxious at the beginning of the project, because being a Chef myself, I felt that it will be difficult to capture the vision of the Chefs and still keep the theme of the cook book consistent. But surprisingly, they were all very easy to work with. We had an unspeakable respect for each others craft. This really made it very easy for me to work on their recipes. The only thing I had to worry about is the project’s test on my creativity,” he reveals. He showed me the photos of the dishes he food styled and Ben photographed, and I must say that they all looked so beautifully done, I thought I was viewing pictures of an Internationally published cook book. It had drama, it was natural, and it was superbly food styled. As Theo was narrating his story behind every picture, I could really see how truly proud he is with this project. He even says this is the best project he had so far because of the friends he made and the new skills he had learned from it. His excitement is very childlike, showing that it is very important to not let the fame and fortune get into one’s head, and always remember that every project that comes one’s way is a blessing worth to be cherished.

What’s Next for Resultado
“When it’s about the future, I leave it all to God, because I know that His plans are perfect,” Theo says with confidence. “But I do hope that I will finally bag a food commercial, be able to put up my restaurant, and open an office for Resultado a few years from now,” he quickly adds. With the expanding services and growing clientele of Resultado, I don’t see this as far from happening. In fact, he plans to get into charity this coming 2009. “When I realized that everything I have is from God, I feel compelled to give back in anyway I can,” he humbly explains to me. His plan of sending one child to school is actually very simple, but is a great act of kindness as well. With a heart like Theo’s, I wouldn’t be surprised if he’d be reaching his dreams faster than he thinks. “Right now, I just want to concentrate on my craft and passion, [food styling], and do my best at it in every project I will get,” he ends with the usual honest smile he has.

By: Samantha Ramos-Zaragoza

The Search for the Perfect Kebab

2008-08-11T21:07:00.000-07:00

Spicy, sweet, salty, aromatic, flavorful, saucy, fresh… just talking about it makes me feel like Pavlov’s dog. Oh yes, these are the cuisines I believe have touched the Filipino hearts for their burst of flavor and their mouth-watering fare. They are the Persian and Mediterranean cuisine. The Moroccan, Greek, Turkish, Italian, Spanish and the other surrounding countries of the Mediterranean Sea as well as the identical cuisine of Persia have already been synonymous to street food, fast food, and comfort food in the Philippines. But who wouldn’t love these wonderful cuisines? We all know that a big part of our Filipino culture is our food. We love it saucy, we like it tasty, we want it to pack a punch in every bite… and these are the same characteristics that describe the Persian and Mediterranean cuisine. No wonder we drool at a sight of a Shawarma, Kebab rice, or that luscious garlic sauce… yum!

And so, this food lover and her friends decided to take a trip around town to try different Mediterranean and Persian restaurants. But beware! This is no simple joy ride, for we wish to bring you only the best of the best these cuisines have to offer… our personal views take a different toll as we carefully scrutinize every dish and restaurant. So sit back, relax, and enjoy the trip in search for the perfect Kebab.

Café Mediterranean
Our first stopover brings us to the closest and most convenient Mediterranean restaurant for us. Just a few minutes from home, Café Mediterranean in Alabang Town Center boasts a warm, cozy ambiance with dishes that are reasonably priced.
It was lunch time and we took our seats while we waited to be served. We all browsed the menu, looking for something different and good. Few minutes after, we looked at each other and noticed that we were still flipping the pages. I particularly had a hard time choosing because of the numerous dishes cramped in one menu. It was filled with specialties such as Mosaka, Couscous, Hummus, Falafel, Gyros, Baba Ghannouj, Pizza, and ofcourse, Kebabs. Finally, after deciding on trying their whole-wheat gyros while my friends picked their own favourites, we ordered and we waited…and waited…and waited. Oh boy! The restaurant’s service, especially that day, was terrible! They kept on giving us the wrong orders and the food servers seemed to be having a hard time managing their customers during peak hours. When the food arrived, I took a bite of my whole wheat gyro and watched my pita bread crumble away. Seemed like it was days old. But I have to give it to their Vegetable soup, their Baba Ghannouj, their pizzas, and their Kebabs. The meats were tender, it didn’t lack taste, and the flavours were there, though I wouldn’t say that it has that authentic taste. But please, don’t order the Baklava! It’s as small as a Fig Newton and it doesn’t have much “oomph”. All in all, we rated Café Mediterranean three out of five stars because of its accessibility, the cleanliness of the place, and the nice ambiance. For those who are fond of the cuisine but still likes the flavours to be close to “home” and wouldn’t want to drive far to eat, this is the perfect place to dine.

Persiana
For an hour and a half drive from Alabang, a restaurant better be good, especially when the drive is for a midnight snack. We all hopped in a car one evening and drove northward to Pioneer. We got in Persiana Restaurant just in time before it closed for the night. Parking was good, and the place was clean. It is a Casual-Mediterranean Restaurant named after a country that is not in the Mediterranean, but they also serve Persian food that is clearly not part of the said cuisine. This is a common mistake because of the sometimes indistinguishable difference between the two. But anyway enough of the lecture and let’s talk about the food! The restaurant had that usual Mediterranean design of yellows and blues, it was air-conditioned, and they had good mood lighting and music. I got all excited when I took a hold of the menu and read on its very first page the history and the pride of the restaurant – their authentic cooking and their famous garlic sauce. I thought we hit the jackpot until we started placing our orders. The dishes were either out-of-stock or would take ages to prepare. The servers seemed annoyed at us for coming in so late and they all looked tired as if they couldn’t wait for us to leave. So we ended up ordering Fried cheese, Keema, Beef Curry, and Anchovy Pizza. The Fried Cheese was great, but then again, what do you expect with frying cheese, you can never go wrong with it! The Keema was okay, and tasted like our version of Arroz ala Cobana. The Curry was really good and spicy, though it only had a piece or two of beef. The Anchovy Pizza was a favourite but it’s something you can make from home. To describe the food in one phrase, I can say that the dishes were already fused with our own comfort flavours in order to impress the Filipino palate. It is also very much like “lutong bahay”. I was disappointed with the “famous” garlic sauce though… the mayonnaise base was too strong, it didn’t taste authentic at all. We gave the restaurant two out of five stars, due to the bad service and the lack of menu items. Maybe next time we should try visiting a bit earlier to really get to see and try them at their best.

Mr. Kebab
I was actually very excited to go to Mr. Kebab in Quezon Avenue because I’ve been there countless times after gimmick nights. My favourite will have to be the Shawarma rice. I decided to be sober enough to try their food and ordered the usual. For a simple place, food preparation was really fast and before you can say “Shawarma!”, your dish is already at your table. I took a spoonful of my rice and chicken and thought that it actually tasted better when I’m dead drunk. It’s more like the “tapsilog” version of Persian food, catering to the late night diners who are fond of the place’s own version of the said cuisine, and who wants to enjoy good food at super cheap prices! One can never go wrong with delicious yet inexpensive food. But then, we are looking for authenticity. Mr. Kebab is very “Pinoy” in taste and style. Ambiance is okay, again, somewhat like a “tapsilog-an” shack, but clean enough that you wouldn’t mistake it for a “carinderia”. For its fast service, cheap menu, and good sized servings, we gave Mr. Kebab a good three out of five stars.

Shawarma Snack Center
I was actually surprised that people were raving about this place, because when we visited the one at BF Paranaque, I wasn’t quite impressed. Parking was very hard especially for those who fear for their lives and for their cars when parking on the side of a main road, and the place looked very much like a glorified “carinderia”. But I know that most great food is almost always hidden in the typical “hole in a wall” type of place. I was hungry as hell so for my dinner I decided to order the special - a choice of 3 barbeques (Kebab, Beef tenderloin, and Chicken), Arabic rice, salad, and pita bread. The order took a good twenty minutes before it was served. Maybe I was expecting too much, but when I tried my Arabic rice, I was searching for some flavour I couldn’t find. I smothered it once more with garlic sauce, salad, and Kebab, and this time it was tastier and better. So I thought, that’s the secret, shove a mouthful of everything in your plate down your throat in one bite. The meats in themselves were tasty and gave off a spicy aroma which I have to say is not so bad at all. But then, the effort of having to recreate the authentic flavour in every bite is quite tiring. We are still looking for a place that gives a person pure nirvana – from entering the place, eating their food, to feeling the ambiance. So for this dinner trip to Shawarma Snack Center, we give it two out of five stars.

Kabab Korner
Kabab Corner is a new Persian place in East Avenue, Matalino Street, near the Heart Center. One of the owners is an Iranian who also owns Kemand’s Kebab in Mendiola. When we entered the restaurant, the distinct aroma of the cuisine pierced my nose and right then and there, I know I finally found what I was looking for. I felt that I was transported to another country because I hardly saw any Filipinos around. They had a big parking lot and a huge place that was painted with warm tones and decorated with classic Persian pieces. We took our seats and comfortably read the menu. It included dishes I have never seen before at other Persian restaurants. The pictures in the menu all looked very scrumptious and added a bit of class to the place. We ordered different Kebabs (Tandoori, Beef Chelo, and Chicken), Grilled Tomato and Onions on the side, Beef Korma, Lobia rice, and Yoghurt drinks. We were surprised that the owners themselves greeted us and even served us some of the food. The cooking had a distinct authentic flavor that is hard to explain other than that it was delicious. I found the “kick” I was looking for. Like with their garlic sauce, it was the kind that pinches your tongue right when it touches it. The meats have a very distinct aroma from a certain spice that gave them a different zest. The Chello was juicy and aromatic. The yoghurt drink was exceptionally refreshing. The curry wasn’t only spicy, it had a spiced essence I can only describe as the sticking taste in your mouth, especially when you burp! It’s oniony, garlicy, spicy, sweet, salty… delicious. The dish servings were astonishly huge for its very inexpensive price and could be shared with a friend. By the end of our lunch, we were all happy and very, very full. Now I know exactly where to go for the perfect Kebab. Because of the superb service, the cozy ambiance, the price of the food, and the authenticity of the flavor, we gave Kabab Korner, you guessed it, a five out of five stars.

The search still continues, and who knows, we might discover yet another restaurant that could outdo the ones in our list. But after the treasure we have discovered at East Avenue, I don’t think anyone can top that anytime soon!

Resultado Gourmet Designs, Co. had the priviledge to food style and photograph the menu of Kabab Korner. For food styling, food photography, and menu makeover services, contact Resultado Gourmet Designs Co. at (+632)842-9480; (+63916)7408319; theo@resultado.com.ph; theo_zaragoza@yahoo.com; and visit the company’s website at www.resultado.com.ph. For the company’s news and articles, visit www.resultadofoodstylingco.blogspot.com.

By: Samantha Ramos- Zaragoza

Make Every Moment Count with Kraft Eden Cheese

2008-07-01T03:36:00.000-07:00

Mga mommies, hinda ba kahit we are juggling so many things at one time – mula sa house chores, work, managing the household, and sa pag-aasikaso kay hubby and sa kids – we always make it a point to enjoy and spend quality time with our families? Being a mommy is a full time job and it certainly is no joke! We sometimes find ourselves wondering saan natin kukunin energy natin. Pero once you see your family loving and enjoying each other’s company, parang napawi na lahat ng hirap at pagod natin. Ganyan talaga ang mga moms… they are the real superwomen!

Kaya naman ang Kraft Eden Cheese is proud to be a partner of mommies. Just like our wonder-mothers, Kraft is dedicated to keep the concept of family a priority of every Filipino. With Kraft Eden Cheese’s campaign, moms do not have to go to extensive lengths just to get the family together and happy. Now, every moment can be a special moment with Kraft.

Kraft Eden Cheese goes the extra mile with helping moms create more “pinasarap na sandali” with their recipes found at every Kraft Eden Cheese pack. Chef and Food Stylist Theo Zaragoza of Resultado Gourmet Designs, Co.* together with Kraft created recipes that are easy to prepare, nutritious, budget friendly and totally delicious. These recipes are great for meriendas, snacks, and even main courses. It also showcases the flexibility of Kraft Eden Cheese and the many ways you can cook or bake it. Out of four recipes, two are now printed in Kraft Eden Cheese boxes. Grate your Kraft Eden Cheese and generously layer it on the Baked Lasagna recipe, or dice it and mix with the Cheesy Beef Stew recipe. These recipes are guaranteed to make every dinner a sure-champion feast.

Oh diba? Hindi na kailangan ng special occasion para magluto ng masasarap na pagkain, kahit araw-arawin, pwedeng pwede. Kaya mga mommies, make every moment count with Kraft Eden Cheese.

*Chef and Food stylist Theo Zaragoza of Resultado Gourmet Designs, Co. developed the recipes and food styled the Baked Lasagna and Cheesy Beef Stew Recipes. For Food Styling, Food Photography, Recipe Development, and Consultancy services, he may be contacted at the following numbers and email addresses: (+632) 842-9480; (+63916)740-8319; theo@resultado.com.ph; theo_zaragoza@yahoo.com. Visit http://www.resultado.com.ph/ to learn more about the company and to view their portfolio.

By: Samantha Ramos-Zaragoza

A Taste of The Good Life

2008-06-11T01:31:00.000-07:00

Situated in the posh, new Greenbelt 5 comes one of LJC Group’s exquisite new restaurants, Fely J’s Kitchen. Named after and dedicated to the late famous restaurateur Larry J. Cruz’s mother, Mrs. Felicidad de Jesus-Cruz, Fely J’s Kitchen features a delectable Kapampangan menu served in a modern fashion. The restaurant’s ambiance conveys an elegant contemporary Filipino design with a feminine touch that feels comfortable and warm. The seemingly expensive façade, however, belies reasonably priced, astonishingly good regional fare.

The mouthwatering menu is filled with images styled by Resultado Gourmet Design Co.’s Chef Theo Zaragoza. The stylist captures the atmosphere of the restaurant through the look of the food, which is not only beautiful, but also scrumptious and tasteful. The details and the vivid colors of the pictures makes one want to eat it right off the page.

But tasting is even better than seeing. Dine and take pleasure in the romantic mood of Fely J’s Kitchen; be charmed by their ever-attentive food attendants; order their famous Lamb Kaldereta, Dilis Rice and Cassava Bibingka with Buko and find yourself drooling with delight as their texture and flavor is even better than the impression conveyed from the enticing photos. The chefs and staff of Fely J’s Kitchen truly are experts in their craft, completing your superb dining experience.

Fely J’s Kitchen is located at the 2nd level of Greenbelt 5. For reservations, call (02)728-8878. For food styling and food photography services contact Resultado Gourmet Designs, Co.- (0916)-7408319; (02)-8429480 and look for Chef Theo Zaragoza.

By: Samantha Ramos-Zaragoza

Who Needs a Menu Makeover?

2008-06-11T01:29:00.002-07:00

We have to admit, we all go through some kind of fashion makeover once in a while; may it be a new haircut, buying new set of clothes, or a total change of style. We either consult our friends or, to the extreme, professional fashion gurus to make sure we are buying the latest trends or showing off our personal style. And why do we do it? Simply because we want to look presentable and we want to be in-the-now. As much as we need regular fashion makeovers, restaurant menus have to have their own makeovers too. A menu is not just an “information guide” to what one wants to eat, but it also represents the total atmosphere a restaurant wants to convey. As a marketing tool, menus are as important as flyers and posters. But where does one go for a “Menu Makeover”? Don’t fret, because the professionals are just a phone call away. Meet the Resultado Gourmet Designs Team.

Resultado Gourmet Designs, Co. is a food styling and food photography firm that has expanded its services to food consultation and graphic design. The company has teamed up with Burnwater Design Studios (www.burnwater.com.ph) for graphic design making Resultado Co. your ultimate one-stop-shop. Resultado Co. aims to deliver the best results your business deserves, and what better way to do so but by taking care of all your marketing needs? By working hand-in-hand with graphic designers and with proper food consultation, our company will be able to give you a menu style that will express exactly what your restaurant wants to say.

Still thinking twice? Then let our clients speak for us. Resultado Co. recently worked with three restaurants with different cuisines: Mongkok, a Chinese restaurant, Teriyaki Boy, a Japanese fast food by Pancake House Group, and Jimini Pizza, a newly opened restaurant born from the famous Jimini Pizza Kiosk. All three restaurants needed trendy, attractive, yet functional new menus.

Mongkok Dimsum and Noodles offers a wide-range of products from congee specials, dimsums, rice toppings, fried noodle dishes, and desserts. Their aim is to introduce exotic yet delectable food different from other Chinese restaurants. But with so many items in a cramped-up menu, people tend to overlook the best Mongkok has to offer. It was time for a menu makeover. Resultado Co. and its partner graphic designers worked with the needs of Mongkok and they came up with a well-organized yet attention-grabbing menu.

And just to prove how confident Resultado Co.’s food stylist Chef Theo Zaragoza is with his cuisine knowledge and expertise he offered the company’s services for food styling, food photography, and food consultation to Teriyaki Boy. Being a modern Japanese fast food with colorful “animé” designs, Teriyaki Boy wanted actual food presentation and a menu that will communicate the said ambiance. Working with the client’s requirements, Resultado Co.’s talented food photographer and Chef Theo provided Teriyaki Boy with photographs showing off the dishes’ natural appeal through zesty food styling. Chef Theo also presented new and modern ways of serving the traditional Japanese food the restaurant offers.

And when Jimini Pizza opened their new restaurant in Greenhills, Resultado Gourmet Designs, Co. had the opportunity to do food styling and food photography for their menu board. After years of serving their delightful deep-dish pizzas at kiosks virtually everywhere in Metro Manila, they now decided to open a cool diner-style restaurant that will not only serve their world-class yet reasonably priced deep-dish pizzas but also an array of promising dishes such as grilled pizza bars and waffles. Needless to say, Resultado Co. produced mouthwatering works of “food” art immortalized in photos that worked exceptionally well with the overall theme of the restaurant.

Resultado Gourmet Designs, Co. received good feedback from the clients and wishes to offer these new services to needing companies and restaurants. So what are you waiting for? Want that competitive edge and flair for your menus? Have your Menu Makeover today!

Contact us through: (02)8429480; (0917)7408319; theo@resultado.com.ph; theo_zaragoza@yahoo.com. Visit our website and learn more about our company, our partners, and to view our portfolio – http://www.resultado.com.ph/.

*Watch out for the menus and menu board of Mongkok Dimsum and Noodles, Teriyaki Boy, and Jimini Pizza coming soon this May and June.

By: Samantha Ramos- Zaragoza

Food Magazine's Valentine's Issue

2008-06-11T01:29:00.001-07:00

Love is in the air! And what better way to express your deepest sentiments but through cooking? As the saying goes, the way to a man’s (and woman’s, of course!) heart is through the stomach. We simply delight in the idea of how sweet it is when we cook for our loved ones. The process of thinking what to include in and how to prepare the menu; undergoing the actual process of cooking, mixing, and harmonizing flavors and aromas; and most importantly, seeing the delight in their eyes when they mumble their “Mmmmm!!”s and “Aaahhhh…”s, completes the romantic vibe of the season that money cannot simply buy.

Food Magazine, the most outstanding culinary magazine in the country, features easy yet delectable recipes of all kinds in its February issue. In the Cover Story, Chef Joey Prats teaches the readers a step-by-step recipe on preparing a terrific Triple Chocolate Cheesecake and an easy Walnut Shortbread; In Kitchen Notes, Ms. Dorothy MJ Ferreria shares how you can fix a special Valentine dinner for two in just 30 minutes; In Eat & Run, recipes on Chicken Fillet with Salad Greens and Strawberry Tres Leches cake show that this seemingly difficult yet delightfully mouthwatering recipe is as easy as 1-2-3; and in Chef’s At Large, Chef Hannah Herrera not only talks about her passion and mission but also reveals her recipes for Healthy Chicken Peach Crunch Salad and Molten Brownie Cupcakes. As an added bonus, this issue’s Cook & Sell gives readers the idea of selling Old-World Morcon, complete with step-by-step recipe and costing. Also, Marvelous Meatless Meals offers a head start on preparing wonderful food this coming Lenten season. With easy-to-follow recipes and appetizing pictures to base your menu on, you’ll find yourself expertly cooking the best of the best this Valentine season.

Food Magazine’s February Issue, as always, is loaded with other wonderful recipes, tips, and trivia that will leave readers inundated with helpful and practical information they can certainly apply in their homes. Get your copy at your favorite magazine shops or contact Circulation Customer Service at (02) 455-9434 for orders and subscription inquiries.

Food stylist Chef Theo Zaragoza of Resultado Gourmet Designs, Co. styled for the following articles: Cover Page/Story: Love is a piece of Cake, Marvelous Meatless Meals; Eat & Run, and Cook & Sell. Contact Chef Theo through (0916)-7408319, (02)-8429480 for food styling and food photography services.

by: Samantha Ramos-Zaragoza

Resultado Gourmet Designs, Co.

2008-06-11T01:26:00.000-07:00

The perspective on food is constantly evolving and the world looks at food in a different way. Today, food is perceived as something more than a means to extinguish hunger; it is now considered a sensory experience. A delight not only for the taste buds but also beholds with sight and aroma.

Resultado Gourmet Designs Co. understands that food doesn’t just need to taste good, it also needs to look good. That said, presentation is as important as what greets the palate. Our goal is to foster good business relationships with our clients to address their specific needs whilst catering to their customers’ wants as well. Resultado shares the objective of the clients to give discerning customers the best that they deserve.

In a sea of food entrepreneurs, it is a must that the business stands out with distinct and unique advertising that fits its target market. Resultado shares this ideal thus, we strive to provide the freshest ideas and concepts in every photograph and menu to be able to reach the business’ full potential.

It is said that the only constant thing in this world is change. So make that change a good one! If your marketing tools needs improvement or the ultimate makeover, Resultado will get the job done. We offer you services from food styling to menu/recipe development.

Food styling and Food photography
Resultado delivers best quality styling that showcases food that come to life, providing a feast for the eyes as much as it is for the stomach. It is in our vision that we capture what the senses experience through creative and artistic styling and translate it to photographs.

Food Consultancy and Menu/Recipe Development
Menus are as important as the food. Resultado is ready to collaborate with clients in creating menus that present delicious options and selections that is sure to whet the appetite.

During our four years in the business, we are pleased to have worked with several notable companies. Our clientele include San Miguel Foods, Inc., Universal Robina Corporation (URC), LJC Group of Restaurants, Pancake House Group, Food Magazine, Kraft Eden Cheese, and Del Monte Philippines.

In partnership with Burnwater Design Studios, a graphic design company, Resultado will accomplish the best results that will meet your expectations, making us your ultimate one-stop-shop.

Resultado Gourmet Designs Co. looks forward to being your partner in achieving success for you and your business.

Please visit our website at http://www.resultado.com.ph/ to view our portfolio.
You can reach us at (02) 842-9480, (0916) 740-8319 or e-mail us at theo@resultado.com.ph or theo_zaragoza@yahoo.com

by: Raica Grace Y. Flores

Resultado Blog

RESULTADO THE MONTH IN VIEW: OCTOBER 2011 NEWSLETTER

Resultado Food Styles Nathaniel's TVC

Theo and Sam Zaragoza Featured in Manila Bulletin

From:

It's not like the movies

Theo Featured at Chic Moms Club by Bountry Fresh Chicken

from: http://www.chicmomsclub.com/chicmomsclub/a-career-in-food-styling-and-food-photography-yes-its-possible/A CAREER IN FOOD STYLING AND FOOD PHOTOGRAPHY – YES, IT’S POSSIBLE!

http://www.chicmomsclub.com/chicmomsclub/a-career-in-food-styling-and-food-photography-yes-its-possible/

RESULTADO MONTH IN VIEW: AUGUST 2011 NEWSLETTER

RESULTADO MONTH IN VIEW: JULY 2011 NEWSLETTER

RESULTADO MONTH IN VIEW: JUNE NEWSLETTER

Theo and Dolores Custer Featured in F&B World

Another Feature in Pinoy Food Blog

Theo's Food Styling Class Featured in Pinoy Food Cravings

Learn Food Styling at www.chicmomsclub.com

Resultado Takes Cebu!

Resultado Gives Back this Christmas

Dolores Custer is Back in Manila! (Seminar on Nov.19)

GEN SAN: A CULINARY ADVENTURE!

CHEF THEO ZARAGOZA OF RESULTADO STARS IN HIS VERY FIRST COOKING SEGMENT

MS. NORMA CHIKIAMCO LAUNCHES HER COOKBOOK “THE RECIPES I LOVE”

May 2010: The Month in View

Who Wants a Menu Makeover?

Appealing to the Senses

RESULTADO THANKS YOU!

Resultado Newsletter

BOOK REVIEW: Around the World in 80 Plates

Theo Zaragoza, Alaska's Demo Chef

FEBRUARY 2009: THE MONTH IN VIEW

Net 25's SPOON Alaska Segment

Resultado Thanks YOU!

Rated K's Food Styling 101

The Man Behind Resultado Gourmet Designs, Co.

The Search for the Perfect Kebab

Make Every Moment Count with Kraft Eden Cheese

A Taste of The Good Life

Who Needs a Menu Makeover?

Food Magazine's Valentine's Issue

Resultado Gourmet Designs, Co.

from:
http://www.chicmomsclub.com/chicmomsclub/a-career-in-food-styling-and-food-photography-yes-its-possible/

A CAREER IN FOOD STYLING AND FOOD PHOTOGRAPHY – YES, IT’S POSSIBLE!