MANILA, Philippines?Imagine 3,000 plates of Trio Seafood Salad in Sesame Vinaigrette and Creamy Balsamic Dressing, Grilled New Zealand Tenderloin in Madeira Sauce with Potato and Vegetable Confit, Mango and Kiwi Mille Feuille and so much more. It can be done!

A friend, fellow Chef JJ Yulo, sent me a text message, asking for an excellent caterer who would go to as far as Canlubang. I figured he was craving for something new?to provide excellent food and service for a rather large crowd.

I quickly said, why not Billy King? He caters for up to 3,000 people!

Buffet-style or plated service, from Baguio, La Union, Pampanga to Canlubang to wherever your party is, he will be there. He cooks things fresh and on the spot from a multitude of stations, with dishes from various parts of the globe.

Billy has never been known to skimp. This is why I referred him to JJ. (If you wish for healthy food, he can whip up a fabulous spread, even a vegetarian one.)

Working with Billy in Buen Provecho, a recent gastronomic celebration of Filipino-Spanish Friendship Day at the Manor in Baguio City (home to Le Chef, King?s famous restaurant), is a career highlight for me.

I marveled at the sight of a whole army of chefs, with service and logistics crews, literally transporting entire kitchens from one venue to another.

Each chef was like a soldier marching on like a highly efficient robot programmed to complete a task within a given time?not a second early, nor a second late, each assignment done to perfection!

I have not seen a team that truly lives and breathes the tag line ?Walang iwanan.? Led by King, his F and B Manager Louelle Santos, Chefs Ricky Pineda and Arnaldo Solas, all seem to have each other?s back covered! Truly impressive!

Efficient management

When I asked Billy how he manages to cook so efficiently for so many people, he says, ?Oh! We must plan our menus and do our recipes very well.? In big catering, ?food so simple could go all wrong.?

He quickly gives credit to his crew whom he describes as ?just unbelievable! ?It is their ability to work as a team that makes all these possible.?

Somehow, success was never out of Billy?s grasp. I?ve finally figured out why. He says, ?I love my profession. I respect it so much!?

Out of love and respect for craft, he feels he must give back. It gives him ultimate joy to see those under him shine. He feels fulfilled seeing them find renewed dignity and pride in their profession.

Everyone has kind words for him. Chef Pineda says, ?Si Mr. King, gusto niya na makitang sumikat ang mga ka-trabaho niya. Mas mababa, mas gusto niya itaas.?

He makes them work hard. He instills in them the discipline vital to succeed in culinary arts.

It is not out of character to hear him say, amid the hustle and bustle in the kitchen? ?Whistling! Who is whistling? Did you know it is sacrilege to whistle in the kitchen??

Indeed he is very firm yet manages to stay kind. To his staff, the experience he lends and education he shares remain invaluable.

?I have made many mistakes in my life. The only difference is I keep picking myself up, trying to do a little better each time!?

Indeed, this man has evolved to be as well seasoned as his cuisine. Cuisine fit for a King!

Pasalubongs from Le Chef Deli at the Manor

Trendy Baguio ?pasalubong??It?s amazing how many delicious things come from Le Chef?s Deli. Its rum cake is divine, so are the mini fruit tarts of pears and mangoes. Its berry cheesecake, especially the marble cheesecake, is sinful. Literally, it is a tricky cake?so nice and rich but light. The thrill lies in trying to figure out the flavor.
The taste is beyond words but let me try to describe it. It is a cross between soft curd cheesecake, flan, crème brûlée and egg pie. Really nothing fancy or sophisticated but sinfully rich and delicious!

For inquiries, call Baguio at (074) 4240931 local 1017, 4240907; Manila, (02) 7712345 to 46.

E-mail the author at raspiras@inquirer.com.ph