Seafood for his girlfriend By Rowena C. Burgos Philippine Daily Inquirer First Posted 21:18:00 03/12/2008
MANILA, Philippines—Since his girlfriend Stephanie Tan, a commercial model, relishes seafood, “Unang Hirit’s” resident chef Tristan Encarnacion concocts Pan-seared Tuna with Mustard Cream Sauce.
“I like this dish very much, so I know that she would love this, too,” the 28-year-old chef said. On special occasions, Encarnacion cooks Asian cuisine for Stephanie. But most of the time, they dine out. “With food, she’s more adventurous than me.”
When he’s alone, Encarnacion prefers home-cooked meals like kalderetang kambing, which he prepares or buys from a carinderia.
Encarnacion is inspired by his late grandmother Ochie, who ran a carinderia, and mother Eleanor who loves to bake.
His first experience in the kitchen was frying eggs and hotdogs when he was a kid.
But it never crossed his mind that he could make a career out of cooking. “I’ve always liked to cook but what I really wanted was to become a TV reporter or correspondent,” Encarnacion said.
This was why he took up communications arts at the University of Santo Tomas. But when he got a Pink Form, which meant he was only a step away from being kicked out of school, Tristan moved to the Center for Culinary Arts (CCA) Manila.
“The real reason I grabbed it was, I saw it as the only option available to me at the time. I was actually afraid my parents would send me to America and force me to take up a course I didn’t like.”
Tough job
During his first year at CCA, Tristan enjoyed learning new recipes and trying out all the food after he and his classmates were done cooking.
“It was on my second year that I got a clearer glimpse of how tough a chef’s job could be. It was physically and mentally taxing,” he said.
It was then that he realized cooking was something he wanted to do for the rest of his life. “I thrive under pressure, so I actually enjoyed it,” Encarnacion said.
After getting his Diploma in Culinary Arts from CCA, he rested for a few months before applying for a job.
“My dad [the late hairdresser and hair salon owner Jun Encarnacion] was already sick then, so I decided to spend more time at home with him,” he said. “He was my best friend.”
A month after his dad passed away, he went to the United States to work for a new hotel in Naples City, Florida.
“I got hired by Marco Beach Ocean Resort. I started out flipping burgers by the beach. Then I moved up to handle the fresh pasta and breads station, the breakfast station, the cold and dessert station, and then the grill and sauce station.”
Guesting stint
In 2003 he came home for a vacation. “I realized I missed my family so much that I decided to stay,” says Encarnacion. He had a short stint in a restaurant.
“I quit and decided to concentrate on being a percussionist for several acoustic bands. I guess I got burned out.”
But destiny did not allow him to stay out of the kitchen for long. In 2005, he got a call asking if he wanted to be a guest chef on GMA 7’s morning show “Unang Hirit.” He never thought this gig would change his life forever.
In 2006, Encarnacion’s mom brought up the idea of him having his own restaurant. Bambouche Bistro opened in Quezon City.
But a bigger break was yet to come. In 2007, Sunnex, an international cookware brand, launched Tristan’s Chef’s Classics, making him the first Filipino chef to endorse a cookware line.
“I believe this is exactly where I’m supposed to be,” Encarnacion said.
Pan Seared Tuna with Mustard Cream Sauce
120 g fresh tuna, sashimi quality Salt to taste Pepper to taste 2 tbsp olive oil Season both sides of the tuna with salt and pepper.
In a hot pan with olive oil, sear both sides of the tuna. Remove from the pan and slice the tuna in an angle and set it aside.
For Mustard Cream Sauce:
1 tbsp olive oil 2 tbsp shallots, chopped 2 tsp fresh sage, chopped ½ cup all purpose cream 2 tbsp whole grain mustard Salt to taste Pepper to taste Sauté shallots and sage in a pot with oil. Add the cream and reduce. Strain the reduced cream in a bowl and whisk in the mustard. Check the seasoning before serving.
Put a nice amount of mashed potato on the plate. Top with sautéed wild mushrooms. Add the sliced tuna and top with mesclun with vinaigrette. Put the mustard cream sauce around the plate.
Copyright 2008 Philippine Daily Inquirer. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
To
subscribe to the Philippine Daily Inquirer newspaper in the Philippines,
call +63 2 896-6000 for Metro Manila and Metro Cebu or email your subscription request here.
Factual errors? Contact the
Philippine Daily Inquirer's day desk.
Believe this article violates journalistic ethics?
Contact the
Inquirer's Reader's Advocate.
Or write The Readers' Advocate:
c/o
Philippine Daily Inquirer
Chino RocesAvenue corner Yague and Mascardo Streets,
Makati City, Metro Manila, Philippines
Or fax nos. +63 2 8974793 to 94
![Zoom Image](javascript:popwin("http://images.inquirer.net/media/showbizandstyle/lifestyle/lifestyle/images/pic-03131239290152.jpg", 410, 565))
Zoom
![Zoom Image](javascript:popwin("http://images.inquirer.net/media/showbizandstyle/lifestyle/lifestyle/images/pic-03131239520363.jpg", 640, 480))
Zoom
