www.balikbayanmagazine.com
SEPTEMBER 2009
Magic Melt Kingdom
Volume I number 7
US$ 5.00•PHP 150.00
A Day in the Lifestyle of Cebu’s Marriott Hotel
Carolyne Go, the Pasalubong Queen of the South
For Whom the Bells Toll
FASO’s Bob Shroder tunes in at the UP College of Music
balikbayan
on our cover
Publisher & CEO | Roger L. Oriel President & Co-Publisher | Cora M. Oriel Editor-in-Chief | EVP ASIA | Lito Ocampo Cruz Associate Editor | Louie Jon Agustin Sanchez Contributing Editors | Malou Liwanag-Aguilar, Alma Anonas-Carpio, Jewel Castro, Cynthia De Castro, Gayle Gatchalian, Ruben Nepales, Janet Susan Nepales, Rhod V. Nuncio, Rochelle C. Pangilinan, Joseph Pimentel, D.M. Reyes, Althea Lauren Ricardo, Joel Salud, Aldus Santos, Ahmed Toledo, Walter Villa, Momar Visaya Contributing Photographers | Joe Cobilla, Philip Kimpo, Jr., Ted Madamba, Raphael John Oriel, Miko Santos, Andy Tecson Art Director | Le Grande Dee Pedroche Assistant editor | Marie Angeli S. Syjueco photography editor | Andrew Tadalan Production Manager | Kristine Tan Vice President for Advertising | Noel Godinez Vice President for marketing | Genelyn S. Alcala Vice President for Sales | Sharon Ann Z. Bathan vP for Circulation & special events | Vince Samson Staff Writer | Billy dela Cruz Staff Artists | Edward Dy, Napoleon Laurel, Jr., Valory Lim, Bienvenida Salazar, Vanessa Augustin Circulation Manager | Arthur Sibulangcao Accountant | Ria Fabro balikbayan Magazine is published monthly by Asian Journal Publications, Inc. Distributed in the Philippines by East West All Media Services, Inc. 1100 88 Corporate Center, Valero St., corner Sedeño St., Salcedo Village, Makati City, 1226 Philippines. Tel. No. (632)893-1720 • Fax No. (632) 813-8746 Send subscription inquiries to subscription@asianjournalinc.com, and advertising queries at advertising@asianjournalinc.com. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording or any information storage of retrieval systems, without permission in writing from the Publisher. Asian Journal Publications, Inc. regrets that no responsibility can be accepted for unsolicited material, which will be returned only if stamped, addressed envelope is enclosed. Printed in the Philippines. Distributed in the Philippines for newly arrived balikbayans at Duty Free Philippines, as well as at select hotels, resorts, restaurants and cafes and major bookstores and magazine distributors. Circulated at special events and through subscription in the United States of America. Asia Headquarters / Editorial & Advertising Offices Makati City: Suite 208, The Manila Bank Corp. Bldg., 6771 Ayala Avenue, Makati City, 1226 Philippines Tel. (632) 893–1720 USA Advertising Offices Los Angeles: 1150 Wilshire Blvd., Los Angeles, CA 90017-1904. • Tel. (213) 250–9797 San Francisco: 841 San Bruno Avenue West, Ste. 12-14 San Bruno, CA 94066 • Tel. (650) 583–6818 New York: 5 Penn Plaza, Ste. 1932, New York, NY 10001 • Tel. (212) 655–5426 New Jersey: 2500 Plaza Five, Harborside Financial Center, Jersey City, NJ 07311 • Tel. (201) 484–7249 Las Vegas: 3700 W. Desert Inn Rd., Las Vegas, NV 89102 Tel. (702) 792–6678
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AJPress Photo by Andrew Tadalan
The Magellan’s Cross in Cebu is one kilometer zero in Philippine history. It is a marker not only of the coming of the Spaniards, but also the birth of a culture that continues to thrive. The very remnants of the cross, planted by Ferdinand Magellan in Cebuano soil had been encased within this cross, which now stands at the Shrine in downtown Cebu, also famous for the women who dance and peddle prayers or sulog to the Sto. Niño de Cebu. This cover also marks Balikbayan Magazine’s glorious conquest of Cebu. g
SEPTEMBER 2009 7 KEEPING A JOURNAL Cebu on A Silver Platter By roger lagmay oriel, publisher
9 A LETTER FROM THE EDITOR How Do We Keep the Music Playing? By lito ocampo cruz, editor-in-chief
10 the unguided tour Cebu Foodie By Gayle Gatchalian
25 Business & Treasure Magic Melt Kingdom By Louie Jon A. Sanchez
30 Room with a Viewpoint Rediscovering Cebu: A Day in the Lifestyle of Cebu’s Marriott Hotel By Louie Jon A. Sanchez
40 Wine of our Country By Marie Angeli Syjueco
46 SPAntastic! By Louie Jon A. Sanchez
52 old school For Whom the Bells Toll By Rochelle C. Pangilinan
63 Listening to the Music Man 68 side view
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The Lapu-Lapu Monument, at the Lapu-Lapu Shrine in Mactan.
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By roger lagmay oriel, publisher
Cebu on A Silver Platter We don’t know which came first—the fish or the local hero, Lapu-Lapu. But definitely, the statue came much later. That deserves a monumental story of its own. But we do have a “fish” story to tell as we rediscover Cebu in this issue. Some of the most delicious fishes can be found in the waters of Cebu. But the favorite of every balikbayan is the danggit and it can only be found on dry land, at the Tabo-an Market, near Colon, the oldest street in the Philippines. It is every fish lover’s paradise. Although it doesn’t smell a bit like paradise, the taste is heavenly. And taste Cebu we did. And how? In an intimate dinner hosted by the gracious family of Rene Mercado, we were able to have a taste of Cebu with a magnificent view of the city on the menu. We drove all they way to the top of the Agsungod Highlands. We call it “Farmer’s Mercado”, or farmer’s market. Agsungud Highland is actually a vegetable organic farm and a private mountain retreat owned by the Mercados. The 30-minute scenic drive was well worth it. With Andrea Bocelli singing in the background, we enjoyed Rene’s superb cooking, and the centerpiece of that night’s dinner, the Lechon de Cebu, went great with Rene’s homegrown “tubasco”, a concoction made from the native coconut wine called tuba, siling labuyo, all grown in the farm, and a very secret ingredient. It was Cebu’s hospitality at its finest. At the Cebu City Marriott Hotel, we experienced Cebu hospitality on a silver platter. Ann Olalo, Marriott’s Director of Sales and Marketing, took care of the details—from A to Zzzz. We ended our visit with a fantastic trip to the Hilton Cebu Resort and Spa. It was “SPAntastic!” Cebu is to dine for. g
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AJPress Photo by Bienvenida Salazar
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By lito ocampo cruz, editor-in-chief
How Do We Keep the Music Playing? Classical music has got a friend in James Taylor who, although he had a string of hits in the 1970s like “Fire and Rain” and “Shower the People,” will always be remembered for his cover of Carol King’s “You’ve got a Friend.” To many of us who grew up during the Vietnam War and the dawn of the Martial Law Years in the Philippines, it was the soundtrack of our tentative lives. With a song in our hearts and fires in our belly, it was good to be young then. Rico J. Puno could not have said it better about the way we were. We wrote our own songs and Original Pilipino Music (OPM) became the collective anthem of our generation. The Manila Symphony Orchestra where a young Bob Shroder was playing had concerts in the park, the Metropolitan Theater was being restored to its former glory and the Cultural Center of the Philippines was in all its splendor. For one brief shining moment, the arts had a friend and a muse in Imelda Marcos. Ironic isn’t it? Recently, Taylor donated his $500,000 earnings from a five-day music festival at Tanglewood in Massachusetts’ Berkshire region. The beneficiary—The Boston Symphony Orchestra. The summer seasons with the BSO have become a destination for music lovers with an annual attendance of more than 300,000. The Tanglewood Music Center develops young professional instrumentalists, singers, composers and conductors. Today, 30 percent of TMC alumni are members of major American orchestras. Taylor said he is doing this with his wife, Kim, out of concern “about the diminishing support for classical music.” In the past few years, they have already donated more than $700,000. The Boston Symphony Orchestra is now on its 127th season. Friends of the orchestra like the Taylors have helped keep the music playing. The same is happening with the New York Philharmonic. With the recent passing of the baton to Alan Gilbert,42, who shares the orchestral tradition with renowned greats like Leonard Bernstein and Lorin Maazel, the task of keeping the music playing has added another vital aspect to the sign of the times – fund raising. In this case, according to the Wall Street Journal, the musical director and conductor was himself “trotted out” to seek patrons and foundations. Gilbert himself believes that conductors must take a more active role in fund raising. Gladly, patrons still have an enduring faith with the Philharmonic and many still extend their patronage on other endeavors of the arts. The Filipino-American Symphony Orchestra needs a friend like you. FASO, as this historic symphony orchestra is now popularly known, is blessed with such friends in the community, some famous, some anonymous. One such friend who started the ball rolling is the Asian Journal Foundation. Although their legion is growing more than patriotic expectations, more friends are needed to keep the music and FASO playing. You can start by telling a friend about the orchestra’s forthcoming concert “Handog ng FASO sa Pasko” on December 6, 2009 at the Pasadena Civic Auditorium. Buy a ticket for yourself and your family. It’s a small price to pay for love of country. With “Handog ng FASO sa Pasko,” you’ll be home for the holidays, home to our music and our memories. g
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| the unguided tour | by gayle gatchalian | photos by andrew tadalan | the ajpress
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If you wanna know Cebu, you’ve got to taste its food. That’s what precisely my friends insisted when they tagged me along in a day trip around town. So much is known about Cebu--the Sinulog on January, remembering not only the birth of Christianity in one of the country’s oldest centers of Catholicism in the region, but also the arrival of a grand culture that fused in with what was native, was indigenous; Lapu-lapu and his brave defiance; the white sand beaches; the natural sanctuaries. But Cebu is also an unfolding story in the palate, as eating is primal passion. Going onto the feasts of Cebu, onto the bountiful tables of the city and its suburbs, is nothing but a whole mouthwatering course in the enigmatic culture of this queenly city. September 2009 | balikbayan 11
Before you even get th e ch an ce to enjoy a pl ace, a Filipin o, ba lik ba ya n or not, ha s to worry first an d fore m ost about th e thin gs he or sh e ha s to brin g ba ck to frien ds an d fa mily unfortu nate en ou gh not to be in th e sa m e tri p. Which is prett y m uch, everybody. Acc ordin g to th e gra pevin e, th e la rg est pu blic m arke t in Ce bu ha s über ch ea p pa sa lu bong sh oppi ng. Th ere is no visiti ng th e La pu-l apu Mon u m ent toda y. Ju m ped out of ca b on th e wron g sid e of th e stree t. N ea rly sid eswiped by speedi ng je ep ne y. R an for life an d stopped, overwhe lm ed at wh at we ha d gott en ou rse lve s into. St all upon sta ll down roa ds an d al ley s ha wkin g gu ita rs, abaca fa ns, wo ve n ba gs an d t- shirts, kn itt ed wa llets an d fu nn y wood en ca rvi Cook ed chick en s hu ng fro ng s. m th e ce ilin g, fru its an d ve co mforta bly disp la yed be ge ta bles sid e ga udy fli p flops. M en an d child ren ra n up an d down th e street. Th e eld erly sm ok ed, sittin g pl acidly on th e grou nd .
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Friends went to work, expertly weaving in and out of the stalls, haggling, making faces, leaving, coming back. Cebuano sales people smile up to their ears despite these tough customers. Started looking at the boxed food items… no one can resist food. Hand was promptly slapped, admonished. “There is some place else to go for that.” Oh-kay. Felt too much like a tourist here, in our pseudofaded shirts, short shorts and Havaianas. Eyes burned the back of our necks. Are we that obvious? Discomfort didn’t last long, not in the face of the greatest deals on the planet. Not musically inclined but ended up with a guitar. Entertained possibility of bringing home a walis ta mbo (broom) for Mom. Ended up with five. Intense shopping led to sore shoulders and a need to dispense of bags in hotel. Cab feels like a sardine can all of a sudden.
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“Is Ta bo-a n a pla ce to bu y ta bos (di ppers)?” Why ye s de ars, I ca n be th at stu pid. Grapevine absolute ly requires a visit to th e ren ow ne d fis h ma rk et. Look ed norm al en ou gh fro m th e outside. But th e assa ult on on e’s olfactory ne rve s? Pe erless. “Th is is wh ere you bu y th e food!” de cla red my frien d tri u mpha ntly. Fig hti ng wit h all my might to su bd ue ga g ref lex to ov erpoweri ng sm ell. No su rp ris e. It’s a fis h ma rk et afte r all. Everywh ere, litt le piles of fis h I could n’t eve n recog nize, fla yed an d dried as th ey we re. “Di ri, diri (he re, he re)!” ca lled th e me n an d wo me n mi nding th e sta lls. An d so we ju mped rig ht in. Everything an yone will eve r receive fro m frien ds or fa mily visitin g Ce bu ca n be fou nd he re. Ok ay, al mo st eve ryt hin g. Va rious styles of da nggit (ra bbit fis an an orexic fis h th at is Ce h), bu ’s specialty, could be fou nd te ete rin g pre ca riously on moun ds, alo ng wit h he bi (d ried sh rim p), no ku s (d ried squid) an d so on. Sh elves we re sta ck ed wit h scru mptious chich arito s, pean ut kisse s, ota p, ros qu illo s (Span ish wi ne cookies), dried ma ng oe s an d ma ng o chips.
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A h. T he slow roa st ed su fa m e d ecla red Ceb cklin g pig. A nt hony Bou rd a in of Fo od u’s th e best in th e world. A nd we wer N etwork whe re it wa s a s le e git a s it wa s ever goin g to g et. Gra pe in th e city L echon. vi ne pointed to CN T Advised to a rrive well before noon. T he on ce th e lin e sn a ke s a rou nd th e block ta rdy g et no pig . L echon is a hot co m m odity in Cebu, every g at he ri ng from th e ba n a l to th e sig ni fica nt re qu ire s it, no ex cu se s. A loca l befrie nd ed in M a nila he lped a chieve th e best po expe rie nce. She ha ssible le ch on ndled a ll th e ord er in g: ½ kilo of le ch ba n a n a- leaf wra pp on, a bu nch of ed, bucketful of th e ul dia m on d- sh a ped thin gs ca lled pu so, ti m at e trin ity of sa uce: vi ne g a r, soy sa a bout a g a rlic. A pa ea n to uce a nd crus hed CNT en su ed from he r lip s a s we sat sa uce ot he r th a n down. “N o ne ed fo vi ne g a r, no sa rsa r (live r sa uce).” It is pigs a re fed a se cr w hi spered th at th e et m ea l of u ng odly d el a nd roa st ed. I n a ddition to this g ua icious ne ss before bei ng but ch ered rd ed rit ua l, th e pi co m pu lsively wit h gs a re lath ered u nk nown fl avorin g a s th ey cook le is urely upon th e spit. The time for reckoning had come. Unwrapped puso in one hand, used other to grab a piece of meat, soaked it thoroughly in the vinegar and put it in mouth. A bit of puso followed immediately. I think I saw fireworks light behind my eyes. Groans and moans of gustatory goodness emanated from the group. As we writhed, unable to contain the sheer awesomeness of the meal, the local demystified this puso curiosity. It is known as “hanging rice” because it is rice wrapped in banana leaf, hanging from the ceiling before purchase (“and the only thing you should eat Cebuano lechon with!” she eyed us threateningly). Might have mentioned something about tradition of fishermen wrapping their rice in this manner before going out to sea, but see, I was busy. Not a half hour later, piles of unwrapped banana leaves littered the table. The lechon platter was picked clean. Slaphappy eyes twinkled and oil-shiny lips and chins grinned exquisite delight. If all cholesterol tasted this good, I’d risk a heart attack any day.
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M ea nwhile, we trooped to
th e SuTuKil (sh ort for Su gb a, Tu wa, Kil aw) resta ura nts, a la nd m ark of its own for abun da nce an d fre sh ne ss of seafood se rved fro m raw slice s in vin eg ar an d spice s (ki nil aw). So m e even ha ve hote l-g rad e lobste rs in lem on-butt er sa uce, cra bs in sweet chili an d ga rlic , an d m an y m ore. SuTuKils sta rted fro m wa y ba ck th e ea rly 80 s, at La pu-L apu City. Fis he rm en, ve ndors an d dwellers th en gath ered tow ards su ns et to peddle th e catch of da y. Pe op le soon patronized th e produ ce, pe rsona lly reque sti ng th e ve ndors to bro il fis h in ch arcoa ls.
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One can enjoy so much in SuTuKils, aside from the local catch—blue crabs from Bohol, big tiger prawns and alimango from Northern Mindanao, Kuracha and Cumaw (rock and slipper lobsters) from Z a mboanga. One could also indulge in the variety of shellfishes—scallops, cla ms, devil shell and giant oysters (popularly known as Takobo).
AJPress Photo by Bienvenida Salazar
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The reminds you of what you miss most All of us, one way or another, long to go home. There’s so much to see, so much to relish when we are here. And in all these, we deserve a welcoming atmosphere in homecomings. That is why at Mabuhay Manor, every balikbayan will surely be made to feel their homecoming as a much-cherished event. As the first balikbayan hotel in the country, the Mabuhay Manor brings back all the great Filipino traditions for every balikbayan to enjoy those practices and culinary delights that they have missed. The Manor is designed such so that every balikbayan can be made to feel that he’s been missed… and that’s because he has. Every balikbayan is welcomed with the drink with the Pinoy twist of sago’t gulaman. As soon as he enters the festive Manor, everything Filipino is displayed and ready to be enjoyed. “Usually, a balikbayan can afford to stay in a five-star hotel but the thing is, they are all the same. At the Mabuhay Manor, we celebrate the Filipino spirit. We offer stuff you won’t find in any other hotel,” says Dennis Sebastian, the hotel’s property manager. Sebastian is referring to, among others, the hotel’s certified Pinoy menu which includes balut and “ice candy.” Yes, the balut which has charmed Pinoys and foreigners alike the world over. He explains, “We have a resident balut vendor — actually a staff dressed up as one—who goes around the hallways shouting “Balut!” every 30 minutes, from 7 to 10 p.m. It’s a big hit among our balikbayan and foreign guests,” he says. Another unique Manor feature that is balikbayan-friendly is the big-sized rooms to accommodate the balikbayan boxes that guests carry with them. “We found out that they bring an average of eight to 15 balikbayan boxes, so the rooms have ample space for these. We also noticed that the balikbayan usually arrives by himself or with his travel companions on the first day. On the next day, the number of occupants has increased due to the arrival of their relatives,” he laughs. ”“We are always ready for these sudden increases in numbers.” True enough, guests can choose from the Mabuhay Manor’s 115 well-appointed rooms. There are the Manor, Executive, Junior, and Team suites, as well as the Deluxe, Premium, and Superior rooms. The Manor has three restaurants to cater to the Filipino taste. Lola’s, found at the second floor, showcases traditional Filipino breakfast
fare as dried fish and kakanin. Sutukil is a Manor favorite and brings to the fore the merry mix of sugba (grilled), tula (simmered in broth), and kilaw (drenched in vinegar). Or they can head off to Sala at the lobby where they can relax and munch on light Pinoy snacks and lunches. “Our foreign guests love our breakfast
spread because it comes with our specialty rice cakes and a puto vendor. At night, we have the harana by the poolside. Balikbayans love to sing along to kundiman songs,” Sebastian says. Since it’s all about coming back together at the Manor, the hotel has a a reunion package for homecoming parties. Sebastian adds. The Mabuhay Manor is located at 2933 Ortigas St. Pasay City. For inquiries and reservations, please call Central Reservations at (632) 7022700 to 04. You can also check out their website at www.mabuhaymanor.com.ph. g
AJPress Photos by Andrew Tadalan
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| business & treasure | by louie jon a. sanchez | the ajpress
Carolyne Go, the Pasalubong Queen of the South Legend has it that the late Pres. Sergio Osmeña coined the Word “rosquillos”, for a favorite Cebuano pasalubong. Its name came from the Spanish rosca, meaning “ringlet.” It must have been his favorite, we surmise, like the many other pasalubongs loved and enjoyed here in Cebu. Cebu, the glorious food town, is also a quintessential pasalubong paradise. Before people hit the airport to go home, many of them make sure they all fill their bags or boxes with luscious otap, rosquillos, dried mangoes, or even the freshly drawn danggit from the bucket and other dried delicacies from the Ta-boan Market. In my past visits to Cebu, I made sure I brought a taste of Cebu through these native treats. Assuring myself that I would do the same thing once again, I decided to do things rather differently. A new house of sweets now stands at the Bancal Road at the tourism and musical district (we passed by guitar makers along the way) of Mactan Island in Cebu. It was built by an enterprising family whose success formula has always been persistence, creativity, and yes, a lot of heart, since her products were not mere sweets but well-loved Filipino family pasalubongs. Giving pasalubongs a new treatment and twist have become the unique trademark of this fast rising Cebuano brand. One visionary lady is now at the helm of all these developments. Her name is Carolyne Go, and her family’s enterprise has turned the brand that is Magic Melt into a pasalubong royalty in the South. Holding fort as president and chief executive officer of Magic Melt Foods Inc., Carolyne’s tale began towards the end of the 90s, when her family went into the food business after being in the lumber industry for a long time. For a family coming from an altogether different industry, it could have been a very challenging venture. They went into it, rather bravely, despite those trying times. Initially, Magic Melt was founded by Carolyne’s brother, Wilson Lumakang, now COO of the company. Later on, Wilson asked the help of Carolyne. The company was incorporated as a family enterprise in 2004.
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“We thought well about what kind of business we’ll get into,” she said, while she led us to a tour of their newly opened plant, which produces thousands upon thousands of cookies and ensaymadas every day. “We have just moved into this new plant, and we are still in the finishing stages of our offices.” The continued expansion was very much felt, and the hum of the machines was truly music to the ears. In the end, they have found a perfect product that could push the envelope and even go beyond Cebu. Like any entrepreneur beginning a business venture, the family had a wonderful idea, a sweet one actually. “We only had one thing in mind.” she said. “The product should be very, very popular. And everyone loves ensaymadas. It is not seasonal. It could be eaten any time of the time.” The idea became sweeter in the eyes, especially in Cebu and in many key areas in the Visayas and Mindanao area where the product was warmly accepted. “It was overwhelming, and indeed very fulfilling.” And the versatility, we suppose, came from the Filipino circumvention of the ensaymada, which actually is Mallorcan in origin, and is only partaken during festivals and celebrations during early times. Call it a royal treat, because of its Hispanic, and even Islamic heritage (after all, the “saim” in the Mallorcan “ensaïmada” is Arabic for pork lard), but for Filipinos, it is simply a much-loved family pastry for all seasons. By turns, the ensaymada only evokes nostalgia for times and things past. Apparently, after starting out with the successful ensaymada, Carolyne and Magic Melt have also made magical reinventions to other all-time Cebuano favorites such as otap, rosquillos, and crunchy peanuts called “Love and Kisses”, a popular treat in other Cebuano speaking regions like Bohol. “The product line continues to grow by the day, and it was the only way to go in this kind of industry. We had to bring in innovation,” she said.
Buns, anyone?
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Ensaymada gems in a box.
Crunchy peanuts.
The staff at work.
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Brother and sister. Wilson Lumakang, COO and Carolyne Go, CEO of Magic Melt.
As the sweet otap was all sweet and messy when eaten, they reformulated the mixture to make it more solid and crunchy. They also added flavor to it, the popular ube, somewhat a national passion to Filipinos who naturally have a sweet tooth. And the rosquillos? They made it into a sturdier looking cookie, compact in sweetness and utter lightness. The ground nuts they turned into sweet, heart-shaped mounds. Through Magic Melt, Carolyne became herself, a queen of reinvention. Utilizing high-standard processing and catchy branding and packaging, she has given our pasalubongs a new story. When the brand was still working on the ensaymadas, she went on extensive tasting researches to find out whether flavored ensaymadas would click. After that short trip around the plant, she handed us a box of ensaymadas, in all the Magic Melt flavors. The many colored toppings were nothing but gems in that chest of the Magic Melt red box. And indeed the proof of the pasalubong is in the eating. Carrying the box, we were led again by Carolyne in another room where more packs of Magic Melt products awaited. The otaps were there waiting to be opened, and so were the rosquillos, which we had wanted to take from the pans in the processing area. We were like children once again when the packets of Love and Kisses were opened. But our eyes once again returned to the gems glittering on top of the ensaymadas in the box. “Most ensaymadas being sold in the market are of ordinary taste and do not offer a variety of flavors. Our tropical flavors have become popular, especially when we first offered them,”
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she recalled, while we all sampled on the ensaymadas with various fillings. The one dappled with butter cream has always been staple, but when it was time to vote, the group bantered on why the one with ube was good, or even the ones with yema, macapuno, mango, pandan, pineapple, strawberry, salted egg, chocolate, or mocha were better. “They’re all good,” Carolyne simply quipped, as we continued to try on the other generous treats on the table. And we all had a great time in the room as more pieces of rosquillos and otap were shared. But wait, a polvoron? What is it doing here? “That’s part of the continued expansion,” answered Carolyne, as she started to talk about the unfolding future of Magic Melt. Like a Grand Dame of Sweets, she was always on the lookout for new ideas. When she visits the United States, she shops around and tries out the market for sweets. She’s aware of every movements and trends. Magic Melt too, under her guidance, continues food research, and had even put up its own kitchen and laboratory for taste and acceptability testing. According to her, “our commitment to give only the best really starts with understanding our market. We want to give the people what they want.” Aside from the creamy polvorons, the studies Magic Melt painstakingly went into gave birth to other products like bread loaves, mamon tostados, and even barquiron, another pasalubong favorite. There are still a lot more cooking in Carolyne’s kitchen, and the smoke coming from the Magic Melt chimneys is surely an inviting aroma of freshly baked pasalubongs soon to come. g
| room with a viewpoint | by louie jon a. sanchez | photos by andrew tadalan | the ajpress
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Rediscovering Cebu A Day in the Lifestyle of Cebu’s Marriott Hotel
It is at once, rainy, and at other times, sunny, like in most places in the land. Nobody now could quite make sense of the weather. But the moist windows of the Cebu City Marriott Hotel provided a quiet view of a still sleepy city. I decided to do my early morning read after the usual rituals, reading through the papers that had occasional Cebuano pieces in them, and then onto the books I brought for travel. The first thing I got from the bag was Alain de Bouton’s The Art of Travel. His first chapter delved on sensing ourselves in the places we travel, and the way we oftentimes allow our minds to wander off, or back to the lives we had left behind as we travel. September 2009 | balikbayan 31
Chef Szczechura Witek at the Marriott’s Seafood Night.
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I got De Bouton’s point all of a sudden. What was I doing here, I told myself. The point of traveling is to make a journey, as in its Greek origin, travelein. Any book is a landscape in itself, a new and uncharted territory every time we turn a page. But the chair, the window, the desk—they’re enough, I quipped. And I would have added as well in that interior monologue: This is the beautiful life already, this is what luxury is all about, a Proustian embodiment of fine living. But being seated right here only defeats the purpose, I know, and De Bouton’s chapter was only an apt reminder of what needed to be done. I laid the book down, and set my foot on the soft carpet. I got my sneakers on and took the keycard at the desk. It was time to leave that spot of that comfortable chair and bright red curtains. Somehow, the weather was giving in, and the drizzle, when I saw it by the window, has already stopped. The other facets of the fine life awaited me downstairs. Thanks to De Bouton, I never had to miss this amazing day treat. Or must I say, a retreat, a reliving of a sweet life? I could only muster dulce vita as the elevator, fully decorated with capiz, opened my morning to that glittering lobby kissed by coming light. When I arrived the night before, the Marriott had already shown what sweetness and light were all about. The cheery staff greeted our contingent warmly, and pampered us even, with a tropical treat: a fragrant roll of a towelette, and a glass of freshly squeezed ripe mangoes, known to grow aplenty in this side of the world. It was simply refreshing, coming from the humid outdoors. Cebu, being relatively nearer the equator than Manila, is usually two or three degrees hotter, they say. On the way to the Marriott, the city was yet to call it a day and city lights were just dazzling. A great trip down the well-lit Marcelo Fernan Bridge that now spans the Cebu Straight (there are now two bridges here, the other, older one is the Mandaue), rightfully ended in that sweet glass of tropical paradise. And it all made sense that morning, that clear sense of the tropical. At the big windows of the hotel stood glorious lines of traveler trees, and other relatives of the palm plant. Within the hotel itself, there was that amazing experience of transport, of being in a paradise of rainforests all at once, despite the clear fact that the hotel stands at one of the city’s major business hubs, and The Terraces of the Ayala Center Cebu is just a stone’s throw away. The sight of trees was comforting and the clear play of earth colors in the lobby heightened all the warm evocations of sunlight. The lobby opens to a spiraling revelation. Films of twisted metallic sheets provide an unusual foreground for the Palm Lounge, which greets guests at the left side of the lobby. What’s so remarkable about the place are its elegant chairs and tables, as well as its very bright bar, that serves refreshments and drinks at the pleasure of guests. I asked for a cup of coffee to start my day, as news from the flat screen LCD TVs beam updates from the US and European Stock Market. As I sipped from my cup, a foreigner couple, all dressed up, walked out of the elevator and went to the front desk, carrying their luggage. As soon as I finished my cup, I started to walk around. The hotel basically incorporates art deco into that lush tropical landscape. Brightly lit and warm, the complex provides repeated shapes that visually stimulate the weary traveler. The use of a lot of squares in maroon and much of gold as base color, lends visual comfort and royalty to the hotel, whose design balances off the regularity by putting in chunks of irregularly-shaped fixtures, furniture that almost fuses the oblique and the minimalist, and lighting that partially subdues itself in perfectly textured circular movements. What I actually love about Marriott is its penchant for texture, both in the visual and the palpable sense. It lent a lot of body and attitude to the hotel, a surprise that can only come from within the hotel interiors.
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“...the tropical touch of the small sprawling gardens that embrace
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that quaint pool where children were enjoying an early morning swim.”
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The artistic spirit of the visionary Jaime Zobel de Ayala is very much felt here. The rooms and the halls feature his creative works, many of which are in fiery colors. The mural behind the front desk, also by JAZA, is a triptych of regularly patterned reds and oranges, put together to perhaps signify metaphysical warmth and presence. Adding contrast to the bigger picture are rectangular figures that seem to magnify, or even unfold what seems to be within the richly textured imagery—of gold being melted perhaps, or even the act of playing fire. The mural at the lobby is the centerpiece of the hotel’s impressive artistry, and it lends to it more light and visual stimulus. At the right side of the mural, a grand portrait of Marriott’s founder, J. Willard Marriott and JW Marriott Jr., chairman of the board and president, is also on display. Walking around, I sensed that the hotel outdoors completely merges with the indoor warmth and occasional frenzy. I had already noted the tropical touch of the small sprawling gardens that embrace that quaint pool where children were enjoying an early morning swim. There’s a verandah at the far end of the lobby, and it had dark, wooden steps that led to the glittering waters. What caught my attention again were the chairs (I do love to just sit down), and the best things that one could do out there especially in the afternoons. Making a mental note, I vowed to visit the verandah in the afternoon with a book or two in tow. A glass of freshly made mango shake would probably be great company. Breakfast was still on, and fine living in hotels always begin at the buffet breakfast table (we need not a De Bouton or even
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a Proust to tell us this). A daylong feast happens here at The Garden Café, day by day, and the generous servings of food for breakfast only foretold the coming culinary surprises. After I downed my sweet cereal bowl with strawberry-flavored yoghurt, I went to the main course section. Lines of chicken sausage, eggs, and many more, aside from that Cebuano favorite, danggit, were there to tickle my fancy. There was also champorado and the curious looking Cebuano bibingka budbud, aside from the many early morning pastries. After a morning jog around Ayala Center, I went off to revisit downtown, the Ta-boan Market where they sell dried fish and danggit, and of course, the Sto. Niño de Cebu, right behind the shrine of Magellan’s Cross. The walk and the jeepney rides proved to be a worthwhile review of a city. So much has changed. I went back to Marriott just before lunch after the busy morning tours. My vagabond feet needed some rest. The day has just moved half way. After washing up, I went down again to The Garden Café, where Marriott Director of Sales and Marketing Ann Olalo awaited my group. A sumptuous lunch awaited us. “You really have to try this,” she told us, pointing to the Home Made Fried Chicken. “That’s our best seller here. It’s my favorite. The staff know it,” she said, smiling, as one of the lady waiters brought in glasses of water. In good minutes of soup and chatter, our orders started coming in. Plating was done artfully in the Home Made Fried Chicken I ordered, with the half chicken placed beside a cup of steaming rice, resting in the pale red of a banana heart’s leaf. Just as our plates were about to be taken, the head chef Szczechura Witek, came out of his kitchen to give us another treat.
The centerpiece mural behind the lobby front desk. Photo courtesy of Cebu City Marriott Hotel
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The Sprawling Garden at the Terraces with the Marriott in the background.
Director of Sales and Marketing Ann Olalo.
The Polish chef, who started his culinary career with the Marriott at his home country prepared, a sweet surprise right in his kitchen. He invited me to come with him to the kitchen, where he introduced his staff. They graciously greeted me even if they were at the thick of preparations. Some others were working on vegetables that have just been brought in, while the others were attending to seafood preparations. Tonight, apparently was Seafood Night, and The Garden Café would be filled with people who would cap the day with wine and the succulent bounty of the sea. But that’s getting ahead of the story. Witek, as he wanted to be called, brought me to their sweetsmelling pastry room where his assistant was working on a pan. It had just been brought out of the oven, he said, and he wanted me to try it. To my surprise, the pan had rich tasting brownies, crisp on the outside but moist through and through. “It has some white chocolate bits, that’s why we call it double chocolate brownie,” he told me, while I enjoyed that moment, almost Proustian, as it brought back the rich memories of my long relationship with chocolates. Call it a love-hate relationship, but at any point, chocolates really do bring you so much comfort, so much joy. The afternoon treat ended in that amusing kitchen visit, and as soon as I went out, more saucers of brownies served with pistachio flavored ice cream had been served. The Ayala Center was just behind the hotel walls, and I went for a stroll to burn some of the calories brought by the delicious but really sinful treats for lunch. That’s the great irony I was saying: in all beauty lurks the silent beat of guilt. But this life, this moment is not really about guilt for all the small, blessed pleasures. In all his novels, Proust went into lengthy discourses of the small tension
between pleasure and guilt. But as I walked the nearby mall and its gardens, I could not help but just brush off whatever nagging soreness I felt. I went into a bookstore, bought new poetry books and browsed at the magazine section, where I had found copies of our Balikbayan magazine. I headed off to the nearest coffee shop to grab my afternoon cup, and to Ayala Center’s Rustan’s where freshly baked pandesal was being baked, to complement the popular Kate’s Peanut Butter. I went back to my room and enjoyed my simple culinary finds. Towards the evening, I went again for another walk around the Marriott, just to see it once again. The sky was giving way to the glitter of the stars and the fullness of the moon. Curiously, the weather gave in to a bright albeit windy day. The royal red sign of the hotel granted its light in that glowing field of nightlife, and some kids, once again, trooped the swimming pool. Some guests were coming in and were welcomed the Marriott way—with the same rolled towel and a glass of mango juice. I stepped into The Garden Café at the end of the day, and I saw Witek once again, he greeted me, holding a tin pail of uncooked shrimps. “Dinner’s ready,” he told me. As I followed him to a table he had especially prepared for our group, I saw other buckets of fresh sea catch too—lobsters, oysters, and even strips of tuna and gindara in skewers that came in with cut tomato and red or green bell pepper. I also discovered the wonders of their sushi and maki bar that perfectly combines with the Seafood Night. Wine was good too, and the waiters started to bring in their bottles for the guests to try. The night was young and people were just starting to step in. This is the sweet life, I told myself, as I looked around that glitter and gold. This is it. This one is definitely for the books. g
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by cynthia de castro | the ajpress
Sometimes, a simple thought can spark a great idea, which can lead to a great business opportunity. Such is the case behind Vuqo. Rich Cabael, the man behind the growing company, tells the story. “I used to be Vice President of Sales for an American liquor brand. During an industry tradeshow, I was sitting across a booth of a glass bottle manufacturer and thought to myself, “Surely there’s something in the Philippines that I can put in these bottles to bring into the US.” Then I remembered lambanog, which I tried once while I was on vacation in Bohol. So I contacted my friends in Manila to look into exporting lambanog from the Philippines to the US,” recalled Rich. “Our initial market research showed that lambanog, in its original form, wouldn’t do too well with the American consumer. So we went back to the drawing board and refined the entire process of lambanog-making, and in doing so, we have created a product that meets the US standards for vodka. We also put a lot of thought into our packaging – we wanted to create a world-class product that could stand out on the shelves, even next to the great vodkas of the world,” said Cabael. VuQo Premium Vodka was created for the global consumer. As the world’s first and only vodka distilled from coconut, it appeals to vodka drinkers from all around the world who are looking for a product that is unique and yet still familiar. What makes
Vuqo attractive is it’s a unique, yet premium quality product with packaging that can compete with any brand of the world. Rich Cabael was born in the Philippines and migrated to the United States when he was two years old. He was raised in San Bruno, CA and was educated in private schools. Rich obtained a BS Management degree from Santa Clara University, where he was also active in such Filipino/Asian student organizations as Barkada and Asia Pacific Islander Student Union. He has worked with both start-ups and Fortune 500 companies, including Phillips Mobile Computing Group and Autoweb.com. Prior to founding VuQo, he was VP of sales of a liquor company in San Francisco. September 2009 | balikbayan 41
The Story Behind Vuqo Vodka by marie angeli syjueco | the ajpress
It all started with a joke. The group, composed of Rich Cabael, Giselle Arroyo and Jose Panlilio, were figuring out a name for a bench marking product that gave a surprisingly new twist to an otherwise native Filipino liquor. They played on “buko”, the main source of the popular lambanog. They ended up turning the word into something that sounds international. They were set to conquer the world, one glass at a time. Lambanog is a famous liquor product from the Quezon province that is made from coconut. Through the years, lambanog have been produced into many different flavors--pandan, coffee, cinnamon, blueberry, grapes--embraced by the Filipinos. And while the product itself has turned into a tradition that is passed on from generation to generation, a Filipino tradition attached to it is the practice of “tagay”. And with the brilliant idea of bringing something Filipino to the US, VuQo Premium Vodka has become the newest twist to lambanog launched in the American market this year. VuQo was introduced with the marketing campaign--Pasa! Pasa!, based on the popular “tagay”, the Filipino love for communal gatherings. “Tagay” has now gone beyond time and generations. We talked with Giselle Arroyo, director for marketing and communications and one of the founders of VuQo Inc. about their story. “Our president, Rich, once attended a trade show in the States. He was sitting across a booth of a bottling company. And then while he looked at the bottles, he thought, “I’m sure there is something in the Philippines that I could bottle and bring to the States.” Cabael, who had an extensive experience in working in the liquor business remembered trying lambanog in one of his trips to Bohol. “So he called me and one of our friends here in Manila. Then he said, “What if we export lambanog to the States,” Giselle said. However, because lambanog is a liquor that is uniquely Filipino and not so familiar to the American market, the team had to come up with a product close to it. “Vodka is a clear spirit like lambanog. It is something colorless, odorless and tasteless,” Giselle said. And vodka being a neutral spirit is perfect for making cocktails. “It doesn’t change the taste of whatever you mix with it. With VuQo, you can use it with any kind of cocktail,” she said. And, of course, there are signature mixes to look out for. With a sound business proposal, the next step was to think of a name. “Rich said “It should have something to do with coconut,” she recalled. And knowing the Filipino tendency of confusing the V and the B, Giselle said, “Alam ko na! Dapat Vuko.” And to put a creative twist to the name, they thought of replacing the K with a Q. “It looks nice on paper and on the bottle. Plus it sounds exotic. Some foreigners even think it’s French,” Giselle said. Today, VuQo is patronized in the States. This certified Filipino product is made from coconut nectar that is sourced from Quezon and Batangas and processed in Manila. “And, of course, one day we’re hoping to bring the product to the local market so that all our kababayans here can try it,” Giselle said. Thus, VuQo promotes not only the coconut vodka that is our very own, but also one Filipino tradition that is close to our hearts. g
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Cabael says that VuQo is a product that Filipinos everywhere can be proud of. “We introduce it to them as a refined version of lambanog, as that is something that most Filipinos can relate to. I’ve talked to a lot of kababayans who are relieved that finally, we are introducing a product that will appeal not only to Filipinos, but to global consumers as well,” Rich said. Rich admitted he has lofty goals and high expectations for Vuqo. “ We’re dreaming big and we have a plan to get there. VuQo as a brand will be worldwide. You’ll see the brand in global media, from TV to movies, major magazines and newspapers. VuQo will be major sponsors of tradeshows and events, from fashion to sports, food and music.” Asked how he foresees his product in five years, Cabael said, “I see VuQo and Haliya as brands that are known and respected worldwide. I see VuQo distributed all across the United States, particularly in New York, Chicago, Miami, Los Angeles, and San Francisco, in all the popular bars and nightclubs and all the major grocery chains nationwide. We will be across the globe in cities such as Tokyo, Hong Kong, Shanghai, Singapore, Sydney, and Melbourne.” When all this comes true, Rich said “the best part of it is what it does for the Philippines. It will create jobs and give livelihood to farmers in the provinces. It shows the world we can make great products and be a source of pride for Filipinos everywhere.” g
by louie jon a. sanchez | photos by andrew tadalan | the ajpress
Lapu-Lapu City in Cebu is a fantastic place. It is a place of rediscovering things we thought we knew. It is, of course the place where the chieftain Lapu-Lapu, defeated the circumnavigator Ferdinand Magellan, who earlier on discovered for the West, the islands they named after St. Lazarus. Lapu-Lapu and his weary troops might not have had some spa-like luxury after their well-fought battle. But maybe they had it, who knows? Who knows, maybe this pink palace of the Hilton Cebu Resort Hotel and Spa, a few meters away from the Lapu-Lapu Memorial, was where they also sought some quiet respite from everything, like the New Magellans, the tourists and weary travelers of this age? In our recent stay at the hotel, where the color pink is sprawling, the amenities of Hilton’s The Spa became an amiable ending to a beautiful trip of going around Cebu downtown, seeing the sights and spots of the region, and enjoying the sumptuous food only to be found in Cebuano kitchens. The night we arrived at the hotel, the sunny atmosphere of The Spa’s lobby welcomed us. It clearly complemented the Miami-inspired architecture and motif of the whole complex, that lent the tropical, family-oriented theme of the hotel.
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The quiet treatment rooms immediately transport quests to a relaxing experience.
While we signed in to prepare for our moments of pampering, a catalogue of treatments was given to us. I had chosen the more soothing, moderate massage set, and had also ticked on a facial treatment. It’s been a long time I had it this way, I told myself. We entered the inner chamber of the The Spa, and were led to sturdy black sofas that completely complement with the earth tone of the whole place. With lighting just right, and the scent of jasmine wafting in the air, I felt I was being transported to another place—a place of bliss, away from the hustle and bustle of daily living. The Zen motif of the spa—its minimalist touch and texture serve to bring any weary traveler to right balance and peaceful equilibrium in the mind, body and heart. While I was enjoying the sight of swaying trees and the white sand beach front, I sat down and went deep into myself. After the nagging soreness, I felt my senses coming alive again. Relaxing music played in the background. An attendant approached me to give a cup of warm sweetness—hot ginger ale with a tinge of freshly squeezed orange. I smelled it first before I took a sip. In my mind, the cup was a whole valley of orange trees growing as the sun rises. It was a comforting image, a gesture of the fates perhaps, transporting my fleeting mind to another place in time. All my senses have been made alert, sip after delicious sip. I knew life is being generous again, giving back all that I had given to the universe and beyond. But the experience of heaven was just about to start. Perhaps I was just at the door, seeing the majesty of light. But I was merely in front of a simple, black cup of hot ginger ale with a tinge of freshly squeezed orange. I was led to a wooden door that has stairs that went down the quaint complex of The Spa. There, in a room called Bliss, awaited a fantastic price that lasts for an hour or two. When I went in, the gracious therapist asked me to change into the spa robe. After
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that, I sat down and she washed my feet with warm water. She also asked me to smell the oil she would be massaging my body with. Sampaguita? I asked her. She nodded. The scenes of utter relaxation and the return to comfort had stayed in my mind ever since. As the massage progressed, I noted in my mind the random images that appeared in my vision: beds of white sampaguita, sprawling greens, unknown woods, a native clearing. It was the most comforting spot on earth, and with the images being lent to me endlessly by the senses, the experience of transport was both soothing and renewing. The only time I returned to the moment was when waling-waling in the bowl suddenly moved. I made a deep breath because of a powerful stretch, and I made the orchid bud move. After the massage, the therapist went on to provide a refreshing facial. My senses were completely at work and as I was feeling the coldness of the scent-filled moisturizers, I felt some sense of newness in my skin. The therapist massaged my face a little more, washing it every now and then, and applying new moisturizers and creams that rejuvenate. The facial commenced with a mudpack that allowed me not only to return to the moment, but also to relive the moments of alive sensations that somehow are fleeting in these pastpaced times. It was a glorious return to the self, those 15 minutes of mudpack hardening, and a silent retreat as I closed my eyes and allowed myself to remember and feel once more. And lo and behold, I heard that musical gush of fountains in the background. There was an instantaneous desire to open my eyes. But I caught myself from giving in and merely listened. These are, after all, moments, merely. I seemed to have been amidst the whole world, and at the same time, in this small, warm, and comforting spot of The Spa. What a “SPAntastic” experience! g
Good journalism doesn’t just come from out of the blue
it takes a few good words, and one magnificent photograph like this
| old school | university of the philippines college of music by rochelle c. pangilinan | the ajpress photos by philip kimpo, jr.
The Carillon, recently revived, now tolls at the UP Diliman Campus.
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For Whom the Bells Toll
FASO’s Bob Shroder tunes in at the UP College of Music It’s a scene which never fails to add the necessary dramatic tone to any movie: a character enters an empty room, the lights are dim, the air is cool, he is in a pensive mood, outside there are bountiful foliage, suddenly he pauses and then plays music, the sounds emitted are beautiful and haunting, people in the vicinity stop for a moment to listen... and then dramatic pause. For music conductor and composer Bob Shroder, this was a normal sight back in his days as a student at the University of the Philippines’ College of Music during the late ‘70s and early ‘80s. The university itself provided for a very relaxing atmosphere, something that helped even the most stressed out student unwind. “When I practice, I just walk around the hallway sa second floor sa College of Music. I just walk around to practice,” he recalls. “When there’s a shortage of rooms, you just find your spot and wala namang iintindi sa iyo. And the other classes are on the other side, nakikita mo titingin-tingin lang doon. Mayroon sa mga ilalim-ilalim ng puno, nakaupo lang doon.”
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AJPress Photo by Andy Tecson
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This is merely one of the memories at the UP College of Music which Bob treasures until today. Completing his music studies at the university was truly a rich experience for him. And though his college days are over, Bob evinces a person who seem to look at a half-empty glass as half-full. “Kasi iba kami noon eh, it was very simple, iba’t ibang estudyante, iba’t ibang students from different levels mingle around,” Bob shares. “With other colleges, it’s all about the generations, right? When you’re a freshman you only get to mingle with other freshmen. At the UP College of Music, it wasn’t like that. It was really fun kasi freshman ako noon, I got to work with juniors and seniors, iba’t ibang levels. And then you do recitals together.” Recitals were part of the curriculum at the university every end of the semester. This challenged the students’ ability to perform in front of a large audience. “Of course there are people who get really nervous playing in front of many people,” he says. “Mayroon talaga kapag may nage-ensayo, magandang-maganda na, pagdating ng performance, nagkakamali-mali. At some point, you will really get nervous but you have to fight it. Kailangan talagang masanay ka sa atmosphere na ganoon, iyon you’re always onstage in front of an audience. “
The facade of the UP Diliman Quezon Hall.
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The recitals proved to be a good training ground for the students as most went on to become like seasoned performers upon reaching their junior or senior year. For Bob, it didn’t take long for him to become a seasoned performer. He became a part of the Philippine Youth Orchestra even when he was still a student, touring nationwide, from North to South. There was a time during one of their tours which Bob remembers fondly. “We were already at the airport, domestic airport flying to Legaspi, then the next thing we know there’s a bagyo and all flights were cancelled,” he shares. “So we called CCP (Cultural Center of the Philippines), and so CCP provided us a Toyota Tamaraw. It’s not the most comfortable vehicle especially when you’re going to travel like ten, twelve hours. So we took the Tamaraw to Legaspi. We were so tired but we made it to the concert the following day.” Bob was also a part of the UP ROTC marching band who played at parades and the University Athletic Association of the Philippines (UAAP). Unfortunately, their team didn’t do well at the games at the time. “Ang cheer namin noon ay ‘Parunungan na lang!’” he jokes. Knowledge is something the UP College of Music is overflowing with, thanks to their experienced and very supportive professors. One of Bob’s favorites was Eric Barcelo, his flute teacher. Eric hails from Kawit, Cavite like Bob and they have known each other even before Bob enrolled at UP although Eric was older than him. “He’s the kind of guy where you know, ‘pag di ka nag-practice di siya nagagalit kaya you feel really really guilty and he makes you really responsible,” he says. “Kasi reverse psychology iyon parang treatment niya eh. Parang pag di ka nag-practice or hilaw yung piesa mo. Parang pag di ka pinapagalitan and he was so patient.” Another one of his favorite was Sergio Esmilla, whom he says really taught him what musicianship is really about.. “Because skill is skill,” he explains. “You learn your technique. You learn your sight reading you read fast and all that. But your musicianship is hard eh. Musicianship is when you do more expression... It’s more how you interpret a piece... And it deals a lot with your expression. And of course, you have to be technically equipped because if you’re not, it’s hard to interpret, it’s hard to express because if you are limited technically, di ba mahirap?” Someone who had musical skills which Bob truly admires even up to this day is Dr. Ramon Santos, world-renowned composer and the dean of the UP College of Music during the time). Santos, whom Bob describes as an “avant garde” in music, was recently part of a controversy regarding this year’s National Artists. Santos was part of the shortlist submitted to Malacañang but when the formal announcement was made, his name wasn’t included. This prompted many of his colleagues at the university and the music industry to protest, including Bob. “I felt really sad about it because the guy really really deserve that award to be a National Artist,” he says. “It’s not only because he was the dean during my time but you know, he’s a great guy. He did a lot of contribution, he made a lot of really, really big contribution in our music industry. Dapat sana yung mga ganoon, they really look into yung mga achievements ng mga tao. It’s a big deal, being a National Artist, di ba before you select someone, you do a thorough evaluation kung sino talaga. I believe that all of them might be really qualified but you just have to prioritize it.” With the knowledge imparted to him by the professors, Bob continued to make a good impression in the industry. He won the first prize at the National Music Competition for Young Artists
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(NAMCYA ) in 1982 for the Woodwind Category. “Pagbalik mo ng college, everybody’s congratulating you,” Bob says proudly. “Parang ganoon. Parang star ka, champion.” And thus, it was no surprise that he was one of the few in his class who was selected to be a member of the Mu Phi Epsilon International Music Fraternity and Sorority, an organization with a distinguished set of qualifications. “Mu Phi Epsilon contributed greatly to music education because they won’t just teach you, they will also show you how,” he attests. But it wasn’t all work and studies for Bob and his classmates. “We party too!” he stresses. “We go to like a friend’s or a classmate’s house to party, kung ano man ang occasion noon time na iyon. Sometimes we get invited by classmates also if they have a fair at their church, kailangan may tumutugtog. We don’t get paid, we just get transportation allowance, something like that. But it was a good experience. It’s the fun and experience of it all.”
AJPress file photos
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At the UP Diliman Academic Oval.
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Maroon and Green colored walkways now line the sidewalk of the Academic Oval.
Describing the first Filipino-American Symphony Orchestra’s gala concert last May 17 at the Wilshire Theatre where Bob was the conductor as a good experience is an understatement though. “Before I came onstage, I was praying,’This is it,’” he says. “I soon as I stepped my foot right after the curtain rose, it started to go on naturally. It was full of excitement and fun. We had a great time.” Still even with the success and prestige he has achieved, Bob makes sure that everytime he comes home to visit the Philippines, he would drop by at his old university. “Kasi parang it’s like home eh,” he says. “It’s good to go there
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again, it makes you smile and reminisce, oh I remember this, I remember that.” And he’s speaking the truth. Even when he talks about his past days, Bob doesn’t fail to smile. “Actually, maraming little experiences na you would really treasure and sometimes it would just pop up in your mind. Oh that’s right, I remember it, we used to do that, yung ganoon. You remember things, then you remember the people, maraming mga unforgettable experiences, little things na you really treasure and they really add to you as a human being, na kung walang ganoong experience, siguro hindi ako ganito.” g
As a service to the Filipino-American community, the Asian Journal Publications, Inc. established the Asian Journal Foundation, Inc. to bring love of country and harmony into the heart and soul of the community. To keep the home fires burning. Bearing the colors of the Philippine flag, our insignia stands for patriotism. The three quills symbolize art, journalism and music. We use the colors of the Philippine flag to connote nationalism. The quills were formed together into flame to represent passion and love of country. These are the simple things we stand for as we continue to celebrate and generate appreciation and love for Filipino culture and the arts. With the launching of the foundation, the FilipinoAmerican community will no longer be simply a voice in the wilderness. Our hearts and souls will be one voice as we sing and play the music of our heritage – for all the world to hear.
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Listening to the Music Man Ryan Cayabyab talks about his music and FASO in Cebu One of the main highlights of Balikbayan magazine’s trip to Cebu was a meeting with Ryan Cayabyab. It was on a windy afternoon when we drove down to Buyong district in Mactan Island to meet one of Filipino music’s living legends. Passing by a line of guitar centers seemed presage an amazing afternoon of music and memories.
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Mactan, and Cebu at large, after all is also a musical paradise, made famous not only by its seasoned belters and singers but also by its high-quality Cebu guitars. When we reached that warm hut at the heart of Maribago Bluewater Beach Resort, that tall, familiar figure welcomed us, shook our hands tight and brought us to the cozier place. The music man, Ryan Cayabyab, was set to do some musical events at the resort in the coming months. He was in town to check on the venue, as he was also trying to have some time out as he prepares to do some new commissioned projects. Ryan was also set to do a concert show at the Ford Theatres in Hollywood dubbed “The Music of Life”, organized by the Bahay Kubo Center for Philippine Culture and Arts, and supported by the Asian Journal and the Filipino-American Symphony Orchestra (FASO) last Aug. 8. FASO’s very own musical director Robert “Bob” Shroder had a special participation in the concert. We all sat down on rattan chairs as the breeze continued to blow. We met with Ryan not only to talk about the upcoming FASO Christmas Show at the Pasadena Auditorium on Dec. 6, 2009, but also to touch base with this old friend in the music scene. Ryan also shared his experiences while being at the helm of the defunct San Miguel Philharmonic Orchestra, and was exhilarated that developments like FASO had emerged to showcase Filipino talent, especially in the United States. “It is always a challenge to put up one like that, and deserves all the support,” he said. But the main talk, is of course, on FASO’s “Handog ng FASO sa Pasko”. As a good friend and colleague of Bob Shroder, he had initial discussions with him, and agreed to support the show by lending his very own Christmas arrangements. He expressed his desire to help FASO. FASO has found an ally, a muse in Ryan Cayabyab. g
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August 2, 2009, Sunday, 3:23 pm Hilton Cebu Resort and Spa AJPress Photo by Andrew Tadalan
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72 balikbayan | August 2009