Banner

logo_beka

GOING GREEN: BEKA ECO-LOGIC COOKWARE

Caring for the environment can start right in your kitchen! BEKA, a German brand of stainless steel cookware, innovates for a greener future with its wide product range that helps contribute to a better and cleaner environment. To group all of its products that carry the green label, the Eco-logic by BEKA products are made out of energy-saving materials, others allow 2-in-1 cooking, and have an innovative environment-friendly ceramic coating. To name a few, this line includes ThermiCo, a top quality stainless steel casserole, which fits perfectly into a black, soft-touch and heat-resistant ceramic bowl and two products that carry the environmentally-friendly ceramic coating Bekadur Ceramica coating inside such as Vitapan and the fry pans and skillet of the Suave range.  BEKA is exclusively distributed by Rustans Marketing Corporation and available in leading department stores nationwide.

 

logo_intercon

 

THE CULTURAL SHOWPLACE IN MAKATI CITY
Designed by National Artist of the Philippines Leandro Locsin, InterContinental Manila is a symbol of pride in the financial and commercial hub. Across from the Greenbelt and Glorietta shopping and entertainment districts, the hotel is also near the Ayala Museum and the walled city of Intramuros. The island fortress of Corregidor is a worthwhile outing.
INTERCONTINENTAL MANILA CHEFS
BERNARDO G. JOANINO
Chef Sonny Joanino has been in the hotel industry for 20 years now. He started as a Chocolatier and eventually climbed his way up to being a Pastry Chef. Watching his mom cook in the kitchen was Chef Sonny’s first exposure to cooking. He was able to learn the tricks of the trade with the different positions he took on in the various 5-star hotels and restaurants he has worked with. He also joined and won in several competitions which helped hone his skills such as Chef’s on Parade’s Pralines, Plated Desserts, Live Decoration, and Creative Cake categories. In year 2004 and 2006 he was one of the candidates for a Mabuhay Award, a very prestigious award given to employees of the hospitality industry. Currently, Chef Sonny is with InterContinental Manila as Pastry Chef.
PATRICK FOURNES
Frenchman Patrick Fournes brings with him a wealth of experience culled from stints in the Middle East, North Africa, and Asia. When not busy wielding his culinary baton in the kitchen, he enjoys writing for magazines. In the past, he wrote monthly articles for the Egypt Chefs Association Magazine and for an online newsletter. He has likewise done cooking demonstrations on national television in Egypt. Being HACCP certified, Chef Patrick is strict on food hygiene.  As Executive Chef of InterContinental Manila he is in-charge of kitchen operations in all the restaurants as well as the banquet kitchen and continuously comes-up with innovative dishes for patrons of the hotel.
THE CULTURAL SHOWPLACE IN MAKATI CITY
Designed by National Artist of the Philippines Leandro Locsin, InterContinental Manila is a symbol of pride in the financial and commercial hub. Across from the Greenbelt and Glorietta shopping and entertainment districts, the hotel is also near the Ayala Museum and the walled city of Intramuros. The island fortress of Corregidor is a worthwhile outing.
INTERCONTINENTAL MANILA CHEFS
BERNARDO G. JOANINO
Chef Sonny Joanino has been in the hotel industry for 20 years now. He started as a Chocolatier and eventually climbed his way up to being a Pastry Chef. Watching his mom cook in the kitchen was Chef Sonny’s first exposure to cooking. He was able to learn the tricks of the trade with the different positions he took on in the various 5-star hotels and restaurants he has worked with. He also joined and won in several competitions which helped hone his skills such as Chef’s on Parade’s Pralines, Plated Desserts, Live Decoration, and Creative Cake categories. In year 2004 and 2006 he was one of the candidates for a Mabuhay Award, a very prestigious award given to employees of the hospitality industry. Currently, Chef Sonny is with InterContinental Manila as Pastry Chef.
PATRICK FOURNES
Frenchman Patrick Fournes brings with him a wealth of experience culled from stints in the Middle East, North Africa, and Asia. When not busy wielding his culinary baton in the kitchen, he enjoys writing for magazines. In the past, he wrote monthly articles for the Egypt Chefs Association Magazine and for an online newsletter. He has likewise done cooking demonstrations on national television in Egypt. Being HACCP certified, Chef Patrick is strict on food hygiene.  As Executive Chef of InterContinental Manila he is in-charge of kitchen operations in all the restaurants as well as the banquet kitchen and continuously comes-up with innovative dishes for patrons of the hotel.

 

logo-iycm

The Iyengar method focuses on the alignment of the body in the asana.  An Iyengar class usually tackles the asanas one at a time, providing clear demonstration and explanation of how to do them.  Students interested in learning are first introduced to standing asanas.  After which, other poses such as sitting asanas, forward bends, back bends, twists and inversions are systematically introduced, depending on one’s ability.