Archive for the ‘Events’ Category

“Because I love my job”

Sunny de Ocampo is known as Chef Sunny by all and sundry, but spend a day with him and you’ll find that it’s a moniker, which is way too narrow for the duties he actually performs…

THE affable and ever-smiling Chef célèbre is a man for all seasons, an all-rounder, a Restaurant Consultant who controls everything from top to bottom, and, having spent half of his life in Australia, he decided to return to his homeland a couple of years ago, “in order to give my kids a taste of what I grew up with”. He chose Boracay as the setting for this new chapter, and he’s now in charge of three separate venues, taking control of everything from the design and layout of the restaurant, the menu, the stock, the staff, decorations, training, and probably checks the speed the fans rotate at too. Yet he somehow manages to do it all in a languid and ever-easy manner. A day in the life of…

7-8AM. He oversees breakfast at Villa Oceana, the high-end group of villas where he’s Food & Beverages Manager, before setting off on his daily whistle-stop routine.

8:10AM. He starts off at D’Talipapa Bukid market, checking the current stock of produce, especially the fresh fish, working out what he’ll need for the day. “If I see a good fish I like, then I buy it. For the normal stuff, I’ll phone the kitchens, check the budgets, and then phone my marketer to give him specific instructions on what to buy later…”

8:35 AM. He arrives at Wahini on Diniwid Beach and quickly gets to work, but not, as you’d expect, in the kitchen, but rather on the restaurant floor, closely examining and consulting with his Tablet, knee deep in layout plans and surrounded by carpenters. The restaurant is going through somewhat of a facelift, which he’s in charge of, and he’s busy sketching out precise architectural plans on his notepad, organizing the workers, and consulting with his Head Carpenter, before sliding off.

9:10 AM. He saunters, in his own inimitable style, to the end of the cove to Mama’s Fish House at Microtel. He breezes into the kitchen and talks to the breakfast staff, observing them at work, giving direction, pointing out minute details from glazing to adding sprinkles of fresh basil on a dish, helping to plate up, making sure that standards he’s set at training are still being met. He then goes over last night’s sales with the Restaurant Manager, all the time interacting with the customers with a simple smile and a friendly ‘good morning’. He studies the menu, which he is in the process of re-designing, as well as checking out the kitchen equipment, which he’ll soon be updating for newer swisher models, before finally heading out and back to Wahini.

10 AM. He’s back in deep conversation with his Head Carpenter, going back and forth on improvements and alterations, as well as working on the style of the new café he’s tucking into the corner of the restaurant, before going through to the kitchen and checking on stocks.

10:35 AM. He finally gets to cook, taking charge of the latest orders to come in and also using the time for training, constantly talking to the chef assisting him, pointing out the little details, always teaching, “little by little” as he puts it, before walking out to the front and dealing with customers, warm and presentable and taking time to explain the menu to them.

11:45 AM. He goes back to Mama’s Fish House to meet with his Marketer, fresh back from the market, going through the day’s shopping and checking on the quality of the produce. Then it’s back to Wahini.

2 PM. The afternoon crew arrives and he sets up a meeting, gently discussing the day’s plans and forewarning them of the things coming up during the week, like his new cooking class show, and giving out encouragement at the same time as relaying instructions.

2:20 PM. He dives back into the construction work, taking pictures with his Tablet and talking to the laborers, before really getting hands-on, climbing on chairs and stapling material onto the bamboo roof, hanging decorations, creating swags, making the place look pretty and interesting.

3:05 PM. Time for a break. He dives into the sea and relaxes, taking time to “enjoy the island life”, swimming and paddling out on his native style outrigger canoe.

3:50 PM. He strolls back to Microtel to check up on the preparations for the evening service, then back to Wahini.

5 PM. The sun is setting and the whole place starts to sparkle, illuminated. Time for the evening barbeque to be set up. He brings out the charcoal, the grill, the fish, lights the fire, starts to cook, totally at ease and in his element, in the zone, enjoying himself, barbequing fresh fish on a beautiful beach, exchanging banter with the customers. And grinning ear to ear.

7:15 PM. No rest for the wicked as he has to leave Wahini and get back to Villa Oceana at the request of one of the guests to cook up a private dinner for two. He waltzes into the kitchen and unassumingly gets to work, chopping, frying, boiling, plating up, not a bead of sweat on him, all so effortless and graceful, so casual, but again coming up with a dish that can only be classed as fine dining.

8:45 PM. He finally calls it a day and gets out of work mode. Tomorrow he’ll do it all over again.

Tired? Not a bit of it. The reason? “Because I love my job”. Nice.

By Daniel Leemon

 

Hawai’i Fri-O Escape to Paradise

https://www.facebook.com/wahinebeachbarboracay/

SUMMER SUNSET FOOD MARKET

When: Every Friday and Saturday Where: Om Bar, Boracay Island (Plazoleta Station 2)

Time: 4pm-10pm

For stall reservations and inquiry Private message us at Eatgoodlife or Facebook OM Bar Boracay

The one and only Filipino Cooking Class in Boracay, Book your self in now!

Filipino Cooking Class

Be warned:

Chef Sunny’s cooking classes are like no other –

Highly entertaining, hands on, and loads of fun.

If you are young at heart, enthusiastic and love to laugh then look no further,

as this is the cooking class you are longing for.

http://suboboracay.com/reserve-a-table

Filipino Cooking Classes

Filipino cooking class

Are You Hungry?

FlyerGuidebookJan2016

https://www.facebook.com/suboboracay

Paskong Pilipino 2015

Are You Hungry

eatgoodlife

Eat Good Life

Olé Tapas & Paella Hands-On Cooking Class

This Fridays Fiesta Feast…

Get your OLé on! @ Wahine Beach Bar Boracay 6.30pm and learn how to create the perfect Paella while sipping sangria!


Ole Tapas & Paella Cooking Class @ Wahine

 

 

 

SUNNY BORACAY ISLAND FEAST

Chef Sunny’s intro


 

Your invited to a cooking classes with an island twist…

Be warned Chef Sunny’s cooking classes is like no other; it is highly entertaining, hands on and lots of fun. If you are young at heart, enthusiastic and love to laugh then look no further, as this is the cooking class you are longing for.

 

 This weeks class is on Friday 13th June…

fish & tapas

 

Feast on the best of the ocean’s harvest. 

Chef Sunny will feature a culinary tastings and teaching taste, textures and flavours of the sea. 


On the menu:
– coconut kinilaw cevice of fish and shrimp
– tea smoked tanique, black ink squid with lugaw
– ukoy shrimp biscuit ala sang choy bao
– escabecheng lapu lapu

 

 

Only 4 seats left!
To secure your seat, please call to book your spot and prepay,
@ Wahine Beach Bar Boracay 288 5522 or 
Villa Oceana Boracay 288 5151
1200php per person 

If you have any questions for Chef Sunny, or if you would like to make a booking for his next cooking class, please call Sunny on 0918 410 7170

He can also be reached by sending an email to sunny@eatgoodlife.com
Chef Sunny’s intro video…

Chef Sunny

PORK, DUCK AND PINOT NOIR

Saturday 24th November, 2012

A celebration of Spring: a Long-table Dinner at Rickety Gate Wines

PORK, DUCK AND PINOT NOIR

cuisine styles: French Provincial & Modern Asian 

                                              Xavier Poupel of Terroir and Table will be partnered by

good friend Chef Sunny de Ocampo of ‘Eatgoodlife’ 

Eat…Good…Life

Food and Wine Matching Luncheon

Masterclass: Modern Asian Fusion

The Wine Education Centre is collaborating with Sunny de Ocampo of ‘eatgoodlife’ to host a three course cooking demonstration paired with matching wines.

Food is such an important aspect of enjoying wine, so with that in mind, this masterclasses provides an opportunity to not only learn some great cooking techniques, but how different cuisines work with different wine styles.

Guests will be served sparkling wine and canapes on arrival with paired wines served with each course of the luncheon.

11:00 AM to 02:30 PM
Sat 25/02/2012
7 Seats Available

General Public
$150.00
Gate 1, Graylands Road
Lou Giglia Dairy Pavilion Claremont Showgrounds
CLAREMONT WA 6010
Wine Education CentreWines of Western Australia
Wines of Western Australia
Phone (B/H): (08) 9284 3355
Fax: (08) 9284 4211

Floreat Forum for their Festival of Summer.

Chef Sunny will be cooking live on the paella pans tonight

@ Floreat Forum for their Festival of Summer. 

Come down, say hi and taste the yumminess in action.

Feliz Navidad, Prospero Ano y Felicidad !!!

aussie-summer-xmas

 

Mandoon Long Table Lunch

3 Drops Dinner @ Old Bridge Cellar

Organic Festival @ City Farm Perth

Flavours of Chittering 2011 Wine and Food Event

 

 

 

 

 

Come down for for some fresh air and get a taste of Sunny’s famous Paella @ Western Range Wines,

Lower Chittering.

 

If you love good food and wine and would like a day out in one of WA’s most beautiful but least known regions, the gorgeous Chittering Valley, put Sunday 12th September in your diary now.

Click here for a map to get there

 
 
 

Islander Cooking Adventure

Chef Sunny is @ The Fremantle Markets all this weekend and will be cooking our family favourite “Mechado”

Hot on the pot this weekend….

Chef Sunny live this weekend @ 

fm-logo

Friday, Saturday & Sunday 

on the menumechado-de-ocampo-recipe


Come along and taste the hearty, warming flavours of our family favourite, Mechado.

Stall #12, Fremantle Markets, Come Hungry!

 

 

York Gourmet Food & Wine Festival

Chef Sunny will  be in York this weekend. 

Join him to be inpired and taste some sweet sensations & winter treats.

foodwine09a1


Ikon for an Icon

Saturday 23 May @ Matchbox Joondalup Shopping Centre.  11am – 2pm

Chef Sunny will show off his latest recipes using Wusthof knifes demonstrating its uses and care and then a “Cooking Show”

Come along plenty of tasings and inspiration on offer!

Wusthof Knives.Chef Sunny, cutting it it up with the best of them!

ikon-for-an-icon

Click to view the Ikon Series Product Guide

Barrio Fiesta


Barrio Fiesta Pinoy Class Upper Crust