Mabuhay Nights - Takam
August 29, 2022, marked a thrilling affair by FFMA! Guest Chefs Francis Dela Cruz and Aileen Aguirre crafted a nostalgia-fueled, Philippine-inspired menu. Locally sourced goodness blended with childhood memories, dazzling taste buds, and fueling inspiration.
Their curated menu featured top-notch Aussie ingredients and local produce, embracing the slow food philosophy for hearty flavors in every dish. It was a culinary joyride, leaving an indelible mark on every guest.
Special thanks to San Miguel Beer Brewery Inc via Good Drinks Australia Ltd for adding a refreshing touch with San Miguel Beer! Cheers to an epic evening!
Photography: Louie Pelaez
ABOUT AILEEN AGUIRRE
Currently Sous Chef at the Crown Towers Sydney, Aileen Aguirre studied Finance, Nursing and Communication Arts but realised her passion lies in the kitchen. After completing Culinary Arts at the International School of Culinary Arts and Hotel Management in the Philippines, Aguirre worked her way around top restaurants and venues in Manila and Abu Dhabi before moving to Australia and landing a Sous Chef role at the hatted Orpheus Island Resort in Queensland in 2016. After 2 years, Aguirre moved to Sydney igniting her creativity in the kitchen while working at the ICC and Josh Niland at the Fish Butchery. "Being a chef is more than just dedication and passion but also discipline, etiquette, attitude and creativity all in one. It's a stressful environment yet fun and deeply satisfying." Aguirre is inspired by her Filipino roots and culinary culture and she hopes to translate tradition with modern techniques, onto the plate.
ABOUT FRANCIS DELA CRUZ
Francis Dela Cruz grew up in Pampanga surrounded by his family who love to cook, this led him to take up Culinary Arts at the De La Salle Saint Benilde in Manila. Having worked at top hotels and venues in the Philippines, Dela Cruz moved to Australia in 2016, gaining experience at the hatted Orpheus Island Resort in Queensland for two years before moving to Sydney. Dela Cruz has worked at the ICC Sydney and Fish Butchery by Josh Niland and is now currently part of the culinary brigade at Crown Towers Sydney. Dela Cruz spends his spare time studying traditional Philippine recipes, ingredients and cooking techniques, and applying his skills and creativity to push the boundaries of Filipino culinary traditions to new levels. He would one day like to run his own modern Filipino restaurant.
Both Dela Cruz and Aguirre are half of the Takam team - a passion project which started during the pandemic, offering home meal packs of familiar and unfamiliar flavours from the Philippines.