No Fat, No Glory

In CSB-SHRIM, Chef Bambi teaches his
students the pleasure of eating what they
cooked. BY CRISTINE ANTONETTE B. CATU


The reigning king of Spanish cuisine at the De La Salle-College
of Saint Benilde, School of Hotel, Restaurant and Institution
Management (CSB-SHRIM) is a confident chef and
entrepreneur who trusts his beliefs and knowledge about food. For
Francisco “Bambi” Lichauco, Jr [GS ’78, HS ’84, BS Commerce
‘84-‘86], cooking is about selecting a few seasonal ingredients and
making them shine.
Chef Bambi understands and respects each ingredient without
making any shortcuts. All the dishes he serves are tempting
enough to make you forget about your daily diet. Bopis, dinuguan,
tripillo – this spread reveals comfort foods that have captured his
taste. When asked about his specialty, it’s the Callos – its surface
glistening to the hilt as if inviting you to have a slice and experience
its wonderful taste.
“I always use the freshest available. In [most type of] cooking, it
is the fat that flavors the dish. And I would always say… No fat, no
glory.”
After his life in DLSU, he joined the Apprentice Culinary Arts
Program. He never fancied seating in an office, fulfilling a managerial
task. Instead he dreamed of being beside by the stove and being
dusted with the sprinkling of garlic, onions and tomatoes.
Apprenticeship lasts usually about three years and is most often
known as the years of “grunt work” - doing all the chopping,
grating, peeling, slicing, and washing necessary to prepare the ingredients
for the chefs. Even cleaning appliances, sweeping and
mopping floors, and other seemingly unaffiliated “chef” work are
done by the apprentice as part of his learning experience. Often
this “trial-by-fire” period separates the truly dedicated chefs-to-be
from those who are merely good cooks.
“Since my profession is a skilled one, hands-on is the only way
to learn,” he says.
Chef Bambi’s culinary career in the Philippines began in 1989
as an apprentice at the Westin Philippine Plaza Hotel. In 1991 he
joined the Aberlardo’s Fine Dining Restaurant as Chef de Partie
– supervisory level. He was named 1992 Culinary Apprenticeship
Awardee and Excellence Awardee (silver and gold medal) in Westin
Philippine Plaza, Hot Dish Competition Category – Chefs on
Parade, Cold Amuse Guele Category and Amuse Guille Category.
In 1995, at Palau Pan Pacific Resort Hotel, Micronesia, Caroline Islands,
he became the Kitchen Operations of Fine Dining and Coffee
Shop Restaurants’ Sous Chef Tournant.
His passion however transcends the kitchen – he is committed
to giving back to La Salle through education and other philanthropic
efforts. At CSB-SHRIM, Chef Bambi’s reputation grew as
he became the current Chef Consultant. The strength of his cooking
prowess (and his diligent public relations efforts) intensified his
madness as a chef. Chef Bambi is also the executive chef at the
International Conference Center Hotel, DLS-CSB.
“Even if I’m strict, I’m also lenient in many ways. I always have
good relationships with my students,” he said.
The entrepreneurial spirit of Chef Bambi is embodied in the Two
Chefs Corporation, which he also owns. The catering and food
take-out service allowed him the freedom to expand his culinary
expertise.
A year after he established the company, he hosted the weekly
cooking show of PTV 4 – Kusina Atbp., which was awarded Top 10
Best TV for the Year in July 22, 1998. A certificate of recognition
was also given to Chef bambi by the Philippine Movie Press Club
(1996, October 12) during the 10th Star Awards for TV for being one
of the finalists in the Best Educational Show Host.
In preparing delicious food, it really is worth the effort to spend
the little extra money, time and trouble in buying and cooking just
the required amount of top-quality food, instead of playing around
with an unnecessary amount of the second-best.
“Nowadays planning a menu will greatly depend on the budget
at hand or the price your client is willing to spend. Handling food
budget and costs comes with years of experience. Different factors
require different decisions,” Chef Bambi says.
It should also be in mind that the presentation of a carefully
prepared dish is of considerable importance. For instance, it can
make a great deal of difference as to how a dish is arranged and
set on the table. It can easily be made to look both attractive and
appetizing. Lack of interest or imagination will result in the opposite
effect.
“Our eyes eat first. So whatever taste good yet does not look
good will just stay there as it is - meaning not eaten. The problem
of globalizing the Filipino food is the presentation of it. Excellence
in service is where the competition arises. No matter how
perfect the dish is, if the service falters, then say good bye to a
prospective loyal client,” he opines.
Chef Bambi admires the funny Chef Emeril Agasse. If restaurants
are theatre, Chef Agasse deserves an Oscar. His New Orleans
style cooking has named the town the “Big Easy” after him.
He said, “There’s no secret to being a great chef. All you have is
passion, attitude, patience, and perseverance. For all aspiring chef
out there… it’s a dog eat dog world out there. It could be brain
wracking but it is a glamorous job. So just enjoy and have fun while
cooking.” A