The Mythical Chefs La Sallite Verde Inside

If there is something distinct about LSGH
Batch ‘82, it is their wonder chefs that
can be considered as a mythical team.
The La Salle Green Hills Batch ‘82 has
the stars--pop icon Gary Valenciano--
and the chevrons--high ranking officials
in the government and the private sector…
to name a few, Senator Ralph Recto,
Undersecretary Jay Abaya, Rep. Logie
Magsaysay, Chief Motivator Anthony
Pangilinan and Unilever Asia Marketing
Manager Noel Lorenzana—to be considered
a great batch. But then again,
the list would not stand with only them
on the spotlight because other batches
may have the similar things that the batch
has. What separates Batch ‘82 from other
LSGH batches is the fact that this Green
court has five culinary wizards. Animo
has a chance to talk to four of them that
are considered mythical in their distinguished
crafts.
They shared two things. They all have
the foundations of being a chef and a proud
La Sallite. Drumrolls and trumpets put your
hands together to your mythical chefs:
Mari Relucio, Mon Eugenio, Ton Francisco,
Bambi Lichauco, and restauranteur Tony
Cancio.
The Ingredients
Long before they became chefs and
restaurateur, all of them studied in La Salle
Green Hills but were diverse in activities
participated [though there are instances
that they belong to the same organization
or group].
Among them, it was Chef Ton that
rose up to the extra-curricular activities in
school. He is the most visible among them.
In fact, he used to be an associate editor
and managing editor of the Lazette school
paper; a Student Council External Public
Relations Officer, and a track and field
standout.
On the other hand, Tony never joined
any school organizations but was known
in the circles as the entrepreneur as he
brings donuts and the 70’s sex icon Farah
Fawcett pictures to school and sells them.
Chef Mon was part of the Student Council
and the track squad alongside Chef Ton
and Chef Bambi. Chef Mari took charge of
the Student Council.
At present, Chef Mon owns the Myron’s
Steaks Ribs & Seafood in Rockwell. Chef
Mari is an accomplished chef of UNO Restaurant
and Chef Ton owns and manages
the Eagle Point Resort in Anilao, Batangas.
Meanwhile Chef Bambi is an academe chef
in De La Salle-College of Saint Benilde and
was a former Kusina ATBP TV host while
restauranteur Tony Cancio owns the Café
Breton chain and the Kanin Restaurant in
Paseo de Sta. Rosa.
Mixing it up
Fast forward 25 years after. Still, they
are all particularly close to each other.
However, there were rough edges, too,
most especially on how to get the homecoming
started. Chef Mon recalls that the
Batch ‘82 had a tough starting because no
one wants to get involved.
Chef Ton also included financial matters
as another reason why the batch started
rough altogether. But he was quick to point
out the contributions they did to make the
homecoming more interesting.
“Our batch was getting a hard time together.
Mon, Mari and I were into catering.
It was easy for us to put all the logistics.
Tony brought pasta, nachos and chili con
carne. Mari brought roast beef. I brought
salad. Also, Luigi Borromeo brought some
entertainment,” Chef Ton disclosed.
Despite the odds, the batch [as Chef
Ton observed] has the knack of getting
serious weeks prior to the event such as
the Pep Rally and Dekada Otsenta. Both of
these were informed to them weeks before
the event.
Chef Ton backs up: “And when we had
that Dekada Otsenta, it was less than a
month again before we start planning it.
The Pep Rally did well also.”
One thing that stands out is the characteristic
of Batch 82. They are gallivanting
but when the event is nearing, everybody
steps and gets serious.
A befitting fruit for the planners’ dedicated
efforts ensued. As its core it bared
the intangible ANIMO that throbs in the
heart of true La Sallites to do their best and
to deliver nothing less, notwithstanding the
exigencies of resources and time.
The ability to move forward in clutch
situations was very well recognized in this
batch. For the chefs, it was very usual to
rise to the occasion when crunch time
comes. It is not actually usual but is an
ability that they get used to.
The garnish and the final product
The Homecoming, like most Alumni
gathering, has its own theme. The theme
was: Ako La Salle Light, Verde Inside.
Chef Bambi remembered it was a series of
brainstorming sessions before coming up
with such.
Chef Mon collates: “We had a meeting.
Anthony Pangilinan suggested that part
of our theme is leadership. Mari Relucio
verbalizes ‘La Salle Light.’I just thought of
‘Verde Inside’ because everyone was playing
with the word VERDE. Reggie Asuncion
said come what may. Why not put it
together? It works!”
Ready for serving
The insights learned in La Salle contributed
in their fields of endeavor. An elusively
amorphous dream finally awakened
consciousness of a single Lasallian community.
For Chef Bambi, it’s the morals
and the preparation for being street smart
made him become what he is now.
“Do the education that you are getting
and find other means to succeed. [And]
you are made to realize that if you want to
do something, you have to do your best.
If you don’t succeed, try again,” Tony
beams.
The journey to success is always teeming
with excitement and enthusiasm especially
when one belongs to a prestigious
batch of accomplished professionals.A