Kilala si @NinongRy bilang magaling na chef online, kaya naman hanap-hanap lagi ng mga tao ang kanyang mga food vlogs.
Pero tanong ng PEP.ph sa kanya: May putahe kaya siyang hirap na hirap lutuin?
Alamin din kung sinong celebrities ang gusto niyang ipagluto at makatrabaho dahil tumatawid na rin si Ninong Ry sa pag-akting. Isa sa mga nagawa niya ay ang “Shake, Rattle & Roll Extreme.”
#PEPExclusives #NinongRy #NinongRyCookbook
Interview: Khym Manalo and Khryzztine Baylon
Video: Khryzztine Baylon
Edit: Khym Manalo
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Pero tanong ng PEP.ph sa kanya: May putahe kaya siyang hirap na hirap lutuin?
Alamin din kung sinong celebrities ang gusto niyang ipagluto at makatrabaho dahil tumatawid na rin si Ninong Ry sa pag-akting. Isa sa mga nagawa niya ay ang “Shake, Rattle & Roll Extreme.”
#PEPExclusives #NinongRy #NinongRyCookbook
Interview: Khym Manalo and Khryzztine Baylon
Video: Khryzztine Baylon
Edit: Khym Manalo
Subscribe to our YouTube channel! https://www.youtube.com/PEPMediabox
Know the latest in showbiz at http://www.pep.ph
Follow us!
Instagram: https://www.instagram.com/pepalerts/
Facebook: https://www.facebook.com/PEPalerts
Twitter: https://twitter.com/pepalerts
Visit our DailyMotion channel! https://www.dailymotion.com/PEPalerts
Join us on Viber: https://bit.ly/PEPonViber
Watch us on Kumu: pep.ph
Category
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PeopleTranscript
00:00 I believe that cooking is an essential life skill.
00:03 The thing we can't avoid is getting sick.
00:06 Who am I to say that?
00:09 I've tried it and it's still not good.
00:11 I might get told that I'm arrogant or something.
00:14 "Sir, your food is not good."
00:17 Hello, Petsters! This is your Nino Ry and this is Pet Exclusive.
00:22 [intro music]
00:30 The celebrity I dream of cooking with is...
00:36 Of course, Vitoy.
00:38 I want to cook with Vitoy.
00:40 I just feel like Vitoy is good at eating so he's not hard to please.
00:46 Even if I don't cook well, he'll say it's good.
00:49 We've been together for a while and he's easy to get along with.
00:55 He has a light aura.
00:58 He's a good cook.
01:00 I want to talk to him more.
01:04 -He's easy to get along with. -Exactly.
01:06 And of course, it's good to have someone who's easy to get along with.
01:10 [music]
01:15 I came from a restaurant.
01:20 What I've learned from that is that money is louder than words.
01:29 That means that whatever I say or do,
01:36 it has a stronger impact if I don't say it.
01:39 That's what I've experienced before.
01:42 "Why aren't they working? Maybe they're not happy."
01:45 Now, there's something to be said about giving instant feedback.
01:50 But what we can't do is hurt people's feelings.
01:55 Even if you say that you just want to make their business better,
01:59 if I say that it's not good,
02:03 that's their standard.
02:04 What does that mean?
02:05 If it's not good, who am I to say that?
02:09 I'd rather keep silent.
02:12 I won't go back for a long time.
02:14 Then, we'll see if they'll improve.
02:18 But if I'm really slow or if I don't say that
02:23 "Sir, your food is not good."
02:25 I'll probably say that if it's spicy.
02:28 But there's a mistake there.
02:30 If it's not good, who am I to say that?
02:34 But even if it's not good, you'll finish it.
02:36 It depends on the person.
02:40 -And maybe, the other person will be happy. -Yes.
02:44 -Maybe you won't be able to type the other person's comments. -Yes.
02:49 I'll avoid that.
02:51 Since I'm here, I might be able to say that I'm proud of myself.
02:56 -Let's be careful. -Correct.
02:58 The most tiring thing to do is to lick the Biff Wellington.
03:06 We made Biff Wellington. We licked it for 4 days.
03:10 We licked it for 4 days.
03:12 We wasted a lot of butter.
03:15 We wasted a lot of meat.
03:17 Biff Wellington itself is not hard to make.
03:20 But what's hard is that we forced ourselves to make puff pastry
03:25 using our local butter that's not meant for that.
03:29 I did that because the butter that's required for puff pastry is expensive.
03:34 -And I said, "Maybe we should use our local butter if we're smart." -Maybe.
03:39 I was smart but I still didn't use it.
03:41 I wasted a lot of butter and eventually, I gave in.
03:46 I used expensive European butter.
03:50 And it's easy if you use that.
03:53 So, that's where I struggled.
03:55 But it wasn't because the recipe is hard.
03:57 It was hard because I wanted to prove that it's not impossible.
04:04 -But it was all worth it. -Of course.
04:09 I think I can see a Biff Wellington episode that's 1.5 hours long.
04:13 Because it shows how hard it is.
04:17 I don't want you to say that you're using European butter.
04:20 No. You need to see why you need to do this because this is what will happen to you.
04:24 You'll be without a single piece of puff pastry for an hour because of the lack of supply.
04:28 Something like that.
04:29 I think it translates to the best.
04:33 [music]
04:35 The right thing to do in the internet. That's what I want.
04:39 It's like...
04:41 It's about the desire to share the joy of food.
04:51 I believe that the most important thing in cooking is essential life skills.
04:55 But another essential life skill is driving a car manually.
04:58 I can't equate the two because driving a car manually might not be as enjoyable.
05:04 Cooking is not just about being a car guy.
05:07 Cooking is an expression of love.
05:10 Aside from that essential life skill.
05:13 Plus, it's enjoyable and therapeutic.
05:17 The more people cook, the happier they'll be.
05:21 Because the joy that's generated by cooking is not just from the food they're cooking.
05:28 So, I believe--
05:31 Well, I'm saying this to myself tonight.
05:36 Since a lot of people learned to cook because of Rye,
05:40 more people have started to smile.
05:41 Not just from the people who cook but also from the people who feed them.
05:44 [music]
05:48 I was expecting--
05:51 I was intimidated because it's my first time cooking.
05:54 I went to the clinic and wanted to go home because I was sick.
06:00 My first acting gig was really effective.
06:03 But I was intimidated.
06:05 I don't know.
06:06 But apparently, Chef Tino's character--
06:09 You'll see it in the movie.
06:10 It's me.
06:12 It's really me.
06:14 I have more subscribers.
06:15 So, subscribe to Chef Tino's subscribers.
06:17 He has 6 million subscribers and I only have 2 million.
06:19 Anyway.
06:22 When I'm given a role,
06:25 as an artist, you'll have to do your best to portray it.
06:30 Director Tino always tells me, "You're the only one."
06:33 "You're the only one. You have to do your best."
06:35 So, it wasn't hard for me because I just had to do my best.
06:41 I was happy because I got to know a lot of people.
06:44 And more than that,
06:45 I'm very interested in production.
06:48 I saw how they move,
06:52 their equipment, their discharges.
06:54 I learned a lot from them.
06:57 I didn't do technical speaking because I was the only one.
07:03 I just noticed myself.
07:05 You know that, right?
07:07 Although, I can share my next acting gig.
07:12 I cried.
07:14 It's My Daddy Chef.
07:15 Regal Studios.
07:17 I have a son there.
07:19 He's my favorite chef.
07:23 The second sequence, I cried.
07:26 They don't require me to cry.
07:28 But I said, "I can cry."
07:31 "How can I cry?"
07:33 There's a kid, Ewen.
07:35 He's a great actor.
07:37 He makes himself cry.
07:39 I heard what he said.
07:41 He said, "Director, I'm using your material."
07:43 So, they're thinking of a new way to make me cry.
07:48 But is it that simple?
07:49 I don't think it's that simple.
07:51 I tried.
07:52 It's hard but I cried.
07:55 The problem is, I can't see because I'm sweating.
07:57 The people who made the comedy,
07:58 Dinong Roy, and all of them,
08:01 but I'm really acting there.
08:04 Because my role there is an ex-con.
08:07 But I'm still cooking.
08:10 I have a new project.
08:12 But it's fun.
08:14 It's fun to act.
08:16 It's scary.
08:17 Because,
08:18 maybe most of you don't know,
08:20 if your acting is bad, you're wasting everyone's time.
08:24 If there's 50 people in the production,
08:26 they'll all go home later because of you.
08:29 That's the pressure.
08:30 But it's fun.
08:31 If there's an offer, you'll accept it.
08:33 I'll ask you, Dinong Roy,
08:34 moving forward, are you open for acting projects?
08:38 Why not?
08:39 What role do you want to do?
08:43 For three.
08:44 I want to do,
08:50 I don't know if this is too hard,
08:51 I want to do Beverly Houston.
08:53 Sorry.
08:56 Right?
08:59 Like a bad action star.
09:00 Like, I don't know.
09:03 Comedy.
09:05 Why not?
09:06 Or maybe Nacho Libre.
09:08 Nacho Libre.
09:09 Something like that.
09:11 The,
09:13 the comedic,
09:14 the funny.
09:16 The kind you like.
09:19 I don't know if I can do it.
09:21 But,
09:21 I've done it before.
09:22 I've been there.
09:23 I want to be a working artist.
09:29 I want to be a working artist.
09:33 I want to be a working artist.
09:35 Maybe,
09:37 Miss Bea Alonso,
09:40 we've collaborated with her.
09:44 She's not with me.
09:47 I don't know what kind of process,
09:51 what she does
09:53 to get the heavy scenes.
09:55 "Oh, it's the same again."
09:57 I don't know how she does it.
09:59 I want to see and be involved with it.
10:03 Because,
10:04 I don't know how many times she made me cry.
10:06 We've all cried together.
10:09 So, it would be an honor
10:11 to be a part of that cry.
10:14 When you have celebrity collab,
10:16 who are you starstruck with?
10:18 Or the ones you've met?
10:20 Actually,
10:22 I'm not really starstruck.
10:27 Because,
10:28 I don't know.
10:31 Honestly,
10:32 if there's anyone,
10:33 if I have a feeling that I'm starstruck,
10:36 I don't know,
10:38 correct me if I'm wrong,
10:39 but if I'm starstruck,
10:40 it's like I'm being torfed.
10:42 Even if it's a guy,
10:44 even if there's no attraction,
10:45 how can I be torfed?
10:46 If there's someone like that,
10:47 I've felt it with Kong TV.
10:51 With others,
10:53 not really.
10:55 Kong TV is the one,
10:57 I don't think I've mentioned it in my interviews,
11:00 but he's one of the reasons
11:02 why I started vlogging.
11:04 You were inspired by him.
11:05 Yes, I was inspired by him.
11:07 He does things easily.
11:09 I'm kidding.
11:10 Yes, of course,
11:14 we have a cookbook now,
11:16 my children.
11:17 This is not a cookbook,
11:18 but it's a cookbook.
11:19 We have a launching on May 5
11:22 at Robinson's Galleria,
11:23 3pm to 7pm.
11:25 Book signing and meet and greet.
11:27 So we can take pictures,
11:28 and meet up.
11:29 And for those who have been watching for a long time,
11:31 I'm sure you'll see familiar recipes.
11:33 But not all of them are from the flambé.
11:35 There are 11 new recipes
11:37 that you'll see here.
11:39 So buy it,
11:40 and if you like it,
11:42 message me,
11:43 and tell me,
11:45 "Ninong Ry, your cookbook is beautiful."
11:47 And if you're not beautiful,
11:48 tell me,
11:49 "I won't message Ninong Ry anymore,
11:51 because I'll hurt her feelings."
11:52 That's life.
11:54 I love you all.
11:55 Take care.
11:56 I hope you won't get hurt.