CHEF JR ROYOL, MAY HINDI NAGUSTUHAN SA UGALI NG ISANG KAPWA NIYA CHEF?!
Mga Kapitbahay! Makakasama natin ang isang rakista chef, host ng Farm to Table at ang araw-araw na bumubungad sa ating umaga sa Unang Hirit— si Chef JR Royol!
Ang tanong sa kanya ng #LutongBahay hosts na sina Mikee Quintos at Kuya Dudut, mayroon nga ba siyang gustong palitan na co-host sa Unang Hirit? Sino naman ang pinakamagaling na food content creator para sa kanya?
Sino nga rin ba ang isang artistang ayaw nang makatrabaho ni Chef JR Royol dahil naangasan daw siya rito?
Mga Kapitbahay! Makakasama natin ang isang rakista chef, host ng Farm to Table at ang araw-araw na bumubungad sa ating umaga sa Unang Hirit— si Chef JR Royol!
Ang tanong sa kanya ng #LutongBahay hosts na sina Mikee Quintos at Kuya Dudut, mayroon nga ba siyang gustong palitan na co-host sa Unang Hirit? Sino naman ang pinakamagaling na food content creator para sa kanya?
Sino nga rin ba ang isang artistang ayaw nang makatrabaho ni Chef JR Royol dahil naangasan daw siya rito?
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FunTranscript
00:00I saw this tree earlier. We're going to get lost, right?
00:07Just trust me. I know this place.
00:09You don't know where you're going. I'm hungry.
00:12Okay, just put your clothes back.
00:14Why?
00:15Remember what the old man said?
00:17If you're going to get lost, put your clothes back so he can take you to the right way.
00:22Is that true?
00:23Yes, put it back.
00:24Why are you taking my clothes?
00:25Because I'm not ready for the macho drove.
00:27I can't.
00:28I can't see you. So we won't get lost.
00:30Hurry up.
00:31Let's just stay overnight. I don't want to get naked.
00:35What's that?
00:36I think someone's shouting.
00:37I think someone's cooking.
00:39I'm hungry.
00:40Hi, King.
00:41Hey, Dudut.
00:42Hi, Chef.
00:43Chef!
00:44You're going to get lost.
00:45You're going to the right place.
00:47I brought some snacks.
00:49I heard someone's hungry.
00:51Is there food?
00:52We're going to cook.
00:54Let's go.
00:56Save us.
00:57Save us.
00:58Let me introduce you to our guests.
01:01Hi, everyone.
01:02Our guests today are very special.
01:06Chef JR!
01:09A blessed afternoon, everybody.
01:11Welcome to Luton Bahay.
01:13Thank you for having me, guys.
01:14Thank you for sharing our cooking setup.
01:17Let's go.
01:18I'm going to show you a very special dish.
01:21Hello, neighbors.
01:22Our guest for this afternoon is a very talented Rakista chef here at GMA.
01:29You'll see how many there are.
01:32He's our regular guest every Sunday on Farm to Table.
01:36Our papayas are ready.
01:38Every day, he's the one who makes our mornings better.
01:41He's here with his first-class barricade.
01:44This is one of the most classic Igorot dishes that I grew up with.
01:50Open the door.
01:51It looks like it's popping.
01:53Neighbors, let's welcome Chef JR Royal.
01:58Wow, it's already set up.
02:01Yes, ma'am.
02:02There's chicken already.
02:04That's the dish we're going to prepare for you guys.
02:06This is a simple setup that I'm sure all of our viewers are very familiar with.
02:12This is the cowboy style.
02:13This is the old-fashioned way of using wood.
02:17But there are hollow blocks.
02:18Those are the setups that you can use as much as you want.
02:23He's using it.
02:24Yes, hollow blocks.
02:25Chef, how old are you?
02:26I'm 41 years old.
02:28It doesn't look like it.
02:31It looks like I'm 45.
02:32Are you single or married?
02:34Happily married.
02:35Wow, you have kids.
02:37I have two kids.
02:38I also have a niece who's with me at home.
02:41Chef, before we start cooking, I know you're ready.
02:45And I also want to know the history and tradition.
02:48I am very interested.
02:50But before that, we need to raid your bag.
02:53Huh?
02:54What's inside the bag of Chef JR?
02:56Raid?
02:57Where's the bag?
02:58So cute!
03:00Two boys.
03:01Or is it...
03:02How do they look alike?
03:03There.
03:04They're younger.
03:06They're so cute, guys.
03:08They're wearing a bow-hook style.
03:09They're wearing high heels.
03:11They're rock stars.
03:12They don't want to eat.
03:13Oh, really?
03:14So that's what I usually serve to them.
03:16You serve what they don't want?
03:17Yes.
03:18Because we grew up in a time where...
03:22You don't want food?
03:23Huh?
03:24You don't want food?
03:25These food content creators were ranked
03:30from the best to the worst.
03:35Erwin Hussaf,
03:36Abby Marquez,
03:37Vinong Rice,
03:38and Marvin Agustin.
03:44Let's go!
03:49Before Chef JR shows us his cooking skills,
03:53Dudot and I are going to investigate
03:56what's inside his bag.
03:58What secrets are we going to find here?
04:01Chef, this knife bag...
04:05This knife bag has been with me
04:08since the start of my journey as a chef.
04:11When was that?
04:12That was like more than 10 years ago.
04:14This is the bag that I'll survive
04:16wherever I go.
04:18What's your oldest knife, Chef?
04:21My oldest knife...
04:23I'll show you why.
04:25This one.
04:26Don't try to copy this
04:28because this is not a meat cleaver.
04:31This is actually a vegetable cleaver
04:33that I use because sometimes
04:35we don't have anything to use in the set.
04:37So I cut it into pieces.
04:39This has been with me for more than 10 years.
04:41Which one is the most attached to you?
04:43Chef's knife.
04:44This is all around.
04:45This is the only one that I use
04:47even if they're not here.
04:48You don't put a name on it, right?
04:50No, I don't.
04:51I feel like the identity of the knife
04:53will be ruined.
04:55You even have a song here.
04:57This is our handy dandy.
04:59It's complete!
05:00I also use this often.
05:02Microwave.
05:03Grater.
05:04This one.
05:05Isn't that a cake?
05:06No, it's an offset spatula.
05:08This is also handy dandy.
05:10I also use this for cooking.
05:12Okay.
05:13For flipping fish.
05:14And for any cooks,
05:18our weekend warriors,
05:20this is the most important.
05:22Aside from my knife,
05:23I think this is the most important tool
05:25that I have in my bag.
05:26It looks like a pen.
05:27It is a thermometer.
05:28Ah, okay.
05:29You need this, Mike.
05:31For steak.
05:32Because you like to have steak.
05:33Yes.
05:34So it's not a burden.
05:35Yes.
05:36Here's another bag, chef!
05:38Let's open it!
05:39This one.
05:40You can't lose this one.
05:41You can bring this to work,
05:43everyday, even...
05:44Anywhere.
05:45Oh, really?
05:46Yes.
05:47It's a funny pack from our time.
05:48What top 3 essentials
05:50that you can't lose?
05:51Toothbrush.
05:52You can't lose it.
05:53That's what I lack in my bag.
05:54What else?
05:55Number one, toothbrush.
05:56Of course, our wallet.
05:58Wallet.
05:59License is there.
06:00Is there a picture there?
06:02Yes, my baby.
06:03They're so cute, guys!
06:05They're wearing mohawk style,
06:07with their ears raised.
06:09They're so cute.
06:10What are their favorite foods?
06:13Actually, it's easier to count
06:15what they don't like to eat.
06:16Oh, really?
06:17So that's what I usually serve them.
06:19You serve what they don't like?
06:21Yes, because
06:22we grew up in a time
06:24with our mom,
06:26you don't like food anymore.
06:27Huh?
06:28You don't like food anymore?
06:29Because at home,
06:30since I'm a chef,
06:32one would think
06:33that my meals are all special.
06:35Oh, meals.
06:36No, actually.
06:37I'm more on the healthy side.
06:39So I have,
06:40when I have a garden at home,
06:42so when my malunggay is ripe,
06:44I'll cut it,
06:46I'll harvest the leaves,
06:47and then I'll process it into powder.
06:50So all the food at home,
06:53imagine, even fried rice,
06:55there's malunggay.
06:56Really?
06:57Yes.
06:58What I always tell them is,
06:59I'll only hate myself for that now.
07:01But if you feel that
07:03when you're old,
07:05you'll be thankful.
07:07Because I really hate what my mom does.
07:09Malunggay is the most important thing for you?
07:11Because it's very accessible.
07:12And it's a superfood.
07:14Malunggay is a superfood.
07:15Nutrient-dense.
07:16Very cheap.
07:17That's amazing.
07:18Yeah.
07:19Oh, the last item.
07:20It became my identity.
07:22So my plugs, yes.
07:24Does it hurt?
07:25Not really.
07:26The painful process for it
07:28is when it's new.
07:29How long does it hurt?
07:30Yeah.
07:31One month?
07:32One month.
07:33It's very sensitive.
07:34It really hurts.
07:35It's very sensitive.
07:36Imagine,
07:37this hole has been there for a month.
07:39It's also connected with my culture.
07:41Culture.
07:42They don't live in a mountain province.
07:45But I grew up,
07:46the elders,
07:49they have big holes in their ears.
07:51Because what they do before,
07:53they'll wear earrings
07:55that are heavy.
07:57That's why it's natural to grow up.
07:59Yes, growing up.
08:00It's a status symbol.
08:02The heavier the jewelry,
08:04it means it's more elite,
08:06more feminine.
08:07Interesting.
08:08What's the heaviest earring you've ever worn?
08:10It's a halo block.
08:12It doesn't reach that far.
08:13It doesn't reach that far.
08:14It doesn't.
08:19Do you have this at home?
08:20I have a dirty kitchen at home
08:23that I use like that.
08:25Don't your neighbors complain?
08:26That's another one.
08:27That's another one.
08:28If there's someone who complains.
08:29Actually, I'm just giving them back
08:31because their trip was okay.
08:33Okay, just give it back.
08:35They're bothering us.
08:36I'll make them complain.
08:38If there's someone,
08:39you'll switch co-hosts
08:41in the first period.
08:42Who and why?
08:53Welcome back, Kapitbahay.
08:55This is it.
08:56We'll cook together
08:58with the Rakistan chef,
09:00Chef JR.
09:02What dish
09:04will you share
09:05with our Kapitbahay today?
09:07This is the weird part.
09:09This dish is considered my specialty.
09:12But I've only made it once.
09:15So technically,
09:16this is going to be the second time.
09:17That's how special it is?
09:18Yes.
09:19That's how special it is?
09:20Yes.
09:21My dish is Bigurot.
09:22Bigurot.
09:23Bigulanong Igurot.
09:24Is this your winning dish?
09:25Exactly.
09:26I heard that name already.
09:27So I joined the competition.
09:29This is the only dish
09:30I beat in the competition.
09:31This is the one that won?
09:32Yes.
09:33If that's the case,
09:34did you make the recipe
09:35on the spot?
09:37For our finale,
09:39we were given time
09:40to come up with your specialty.
09:42Okay.
09:43Growing up,
09:45I was so in touch
09:47with my Igurot side
09:49that I grew up
09:51in love with Pinikpikan.
09:54Oh.
09:55So it's like
09:56inspired by Pinikpikan?
09:57Yes.
09:58It is actually Pinikpikan,
09:59but the main difference
10:01is the coconut milk.
10:03That's the Bigulano side.
10:04Wait.
10:05Let me notice.
10:06I need to notice.
10:07Our chicken has feathers.
10:09Actually,
10:10that's one of the
10:11key characteristics
10:12of Pinikpikan.
10:13Okay.
10:14When in fact,
10:15it is a cooking technique
10:16that is used
10:17by the people
10:18in our mountain province,
10:19the Igurot.
10:20Because usually,
10:21down here,
10:22what you use
10:24is to soak it in water.
10:26Yes.
10:27For us,
10:28we burn the feathers.
10:29That's part of it.
10:30It is.
10:31It's part of the ritual.
10:32Does it affect the taste?
10:33Definitely.
10:34While it's being burned,
10:35it sticks to the skin.
10:36At the same time,
10:37it infuses.
10:38We'll taste that today.
10:40Yes.
10:41So the taste
10:42deepens.
10:44For this recipe
10:45by Chef JR,
10:47we'll need
10:49chicken,
10:50itag or cured meat,
10:52coconut cream,
10:54onion leeks,
10:55ginger,
10:56pepper,
10:57and labuyo chili.
10:59First,
11:00we'll grill
11:02the skin of the chicken
11:03directly in the fire.
11:06There.
11:07See?
11:08Yes.
11:09You can see the color
11:10of the skin
11:11when it's being burned.
11:12The most important thing
11:13when you're
11:14doing that part
11:15of the dish
11:16is that
11:17the skin
11:18should be oily.
11:19So you don't want
11:20it to be too burnt
11:21because
11:22you'll waste
11:23the ease.
11:27Cut the chicken
11:28into small pieces.
11:31Chef.
11:32How are we doing?
11:33It's okay.
11:34But I read,
11:35that you prefer
11:36to cook
11:37more freely
11:38when you're
11:39cooking
11:40in an open fire.
11:41Yeah.
11:42Definitely.
11:43Do you have this at home?
11:44I have a stove,
11:45a dirty kitchen at home
11:47that I use
11:48all the time.
11:49Don't your neighbors
11:50complain about that?
11:51No,
11:52that's another thing.
11:53Actually,
11:54I'm just trying to make up for them
11:55because
11:56their trip was okay.
11:57Oh,
11:58that's just a joke.
11:59So,
12:00I'm just trying to make up for them.
12:02I didn't know
12:03or I didn't imagine
12:04before that
12:05I like to cook
12:06until I had
12:07that opportunity
12:08because
12:09How old were you
12:10when you realized that?
12:11That was
12:12when I was 30.
12:13Really?
12:14Would you consider
12:15that late?
12:16It is.
12:17It is.
12:18Really?
12:19It is pretty late
12:20because I was already
12:21stable in my job.
12:22What did you do before?
12:23I was in the BPO before.
12:24Oh.
12:25I was already a quality supervisor.
12:27So,
12:28I was already going to
12:29the corporate level.
12:30But now that you're here,
12:31where are you happier?
12:32Definitely here.
12:33Oh,
12:34this is where you're meant to be.
12:35Alright.
12:36So,
12:37this is our meat.
12:39And you also want to
12:40add everything.
12:41Inards,
12:42the insides.
12:44There's nothing left
12:45on the plate.
12:46The whole thing.
12:47And aside from
12:49our chicken,
12:50this is our
12:51main ingredient.
12:52What is that?
12:53This is what makes
12:54our dish tasty.
12:55This is what we call
12:56Itag.
12:57Cured meat
12:58that we've been
12:59practicing for a long time.
13:00Yes.
13:01How is this
13:02made or prepared?
13:03Of course,
13:04there's no refrigeration
13:05in their time.
13:06There's no ref.
13:07There's no
13:08any equipment.
13:09So,
13:10what they use
13:11to prolong
13:12the shelf life
13:13of their ingredients
13:14is salt.
13:15Just salt?
13:16Just salt.
13:17It's been with us for a long time.
13:18There you go.
13:19We have a long history
13:20with salt.
13:21You'll boil the salt.
13:22You'll hide it
13:23in our sesame.
13:24What's important is
13:25that it doesn't
13:26get exposed to insects.
13:27It's better during the day.
13:28Better.
13:29The drying process
13:30is faster.
13:31In fact,
13:32this is five years old.
13:33Five years?
13:34Yeah.
13:35Happy birthday.
13:36Can we use it
13:37again and again?
13:38Yeah,
13:39until it runs out.
13:40But normally,
13:41for us,
13:42we don't use
13:43salt as seasoning.
13:44This is for flavoring.
13:45This is for seasoning.
13:46Huh?
13:47That's how it tastes?
13:48I'll be amazed,
13:49I promise.
13:50Next,
13:51add the
13:52fish,
13:53coconut cream,
13:54ginger,
13:55onion leeks,
13:56and pepper.
14:00Give
14:02a famous restaurant
14:04that you've eaten
14:06but you didn't enjoy
14:07the food.
14:09Hey, that's heavy.
14:10That's heavy.
14:12Can you do it?
14:14Mmm!
14:24While our Bigorot is cooking,
14:27let's talk first.
14:29I'm really interested
14:31because you won,
14:33but it wasn't the initial plan.
14:35It's just an opportunity
14:36that you took advantage of.
14:37Actually,
14:38my then-girlfriend took advantage of it.
14:41Because we're
14:42used to watching cooking shows.
14:43Okay.
14:44One time,
14:45we watched it
14:46and it flashed on the screen
14:47that there's an audition.
14:49So, my then-girlfriend told me
14:50to join it.
14:51The deadline was tomorrow.
14:53She saw that I'm still not
14:54thinking about the dish.
14:56I'm not talking about
14:57what I'm going to do.
14:58Okay.
14:59Until,
15:00because the mall closes at nine,
15:01right?
15:02I think it's seven.
15:03Suddenly,
15:04it closed.
15:06The mall will close.
15:08Aren't you going to buy
15:09your ingredients for tomorrow
15:10because the final audition
15:11is just around the corner?
15:12Okay.
15:13So, I was like,
15:14let's be serious here.
15:15Okay.
15:16So, I ran to the grocery.
15:18It's just like that.
15:19I'm not thinking about the dish.
15:21I just bought
15:22what I saw there.
15:24I cooked the following day.
15:25This is an audition.
15:27Audition.
15:28Dish.
15:29Yes.
15:30What did you prepare?
15:31As far as I remember,
15:32seared chicken with mushroom.
15:34And there's no expectation.
15:35True.
15:36I'm not like,
15:37this is going to change my life.
15:38You're enjoying it.
15:39It's like that, right?
15:40But that's my next question.
15:41Did it change?
15:42Definitely.
15:43What's the biggest change
15:44that you've seen?
15:45Career change.
15:46How?
15:47Because,
15:48I'm already stable in BPO.
15:50BPO was really good for me
15:51at that time
15:52because
15:53I was also in a band at that time.
15:55What kind of band, chef?
15:57I'm a songwriter.
15:58But you don't sing?
16:00I'm the only one who...
16:02Can you give an example?
16:04Nothing.
16:05That was a lifetime ago.
16:07What's the name of the band?
16:08Israfels.
16:09Where did the inspiration
16:10for that name come from?
16:11Angel of Music.
16:12Actually,
16:13I'm really in love with that name.
16:14I named it after my children.
16:16First and second.
16:17Even my dog has an Israfel.
16:19What are their names?
16:21Gerard Caden Israfel.
16:23And then?
16:24Mateo Israfel.
16:25Israfel.
16:26Yeah.
16:27That's amazing.
16:28How many of you are in the band?
16:29Four of us.
16:30When we were playing,
16:32I felt
16:34alive.
16:35What's your favorite song
16:36from all the songs you wrote?
16:38Lost.
16:39Can you sing
16:41a part of it?
16:43I'm staring at myself
16:45fear in the mirror
16:47again.
16:49Trying to ask
16:50the same old questions
16:52why I'm still lost.
16:54What are you going through?
16:55That's deep.
16:56It's like you're afraid
16:57to face yourself.
16:58There's fear in the mirror.
17:00I don't want to look at myself.
17:02It's literally the noise
17:04of this place.
17:05Maybe it's ADHD.
17:06I don't know.
17:07But it's noisy.
17:08I think so.
17:09Maybe.
17:10That's how I express it.
17:12This pretty much explains
17:14my mindset at that time.
17:16Chef, I can smell something.
17:18Is it the itag?
17:19Maybe it's this.
17:21It has a funky smell.
17:23What's the status of this, chef?
17:26Are we going to add anything?
17:28Of course.
17:29The Bicol side, right?
17:31Let's add some spice.
17:33A little bit of heat.
17:34Yes, sir.
17:36There.
17:37That's good.
17:38Can we eat now?
17:39Yes, we can.
17:40Let's eat.
17:41Let's go.
17:42Are you ready, neighbors?
17:43I'm ready.
17:44I've been eating for a while.
17:45Let's go.
17:46Let's eat.
17:47Let's go.
17:48Here we go.
17:49We're going to eat
17:50and talk.
17:51We're going to taste
17:52the chef's specialty.
17:54But to make the story more spicy,
17:57there are four plates.
17:59There.
18:00In the story,
18:02there should be a double check.
18:04There should be a real double check.
18:06There should be a verified double check.
18:09The nephew of the chef,
18:11MJ.
18:13Come on in.
18:18He's the one you told us about earlier.
18:20You're already married, right?
18:22So, he's your son?
18:23Yes, he's already my son.
18:25Because he stayed with us
18:30until he became a professional.
18:32Shall we?
18:33Let's go.
18:34For the honors, guys.
18:35I'll go first.
18:36Yes, please.
18:37Ms. MJ.
18:38Go ahead.
18:39Take a seat.
18:41You're good at eating.
18:44Is it okay if I eat later?
18:45Yes, of course.
18:46So, that's all.
18:47Don't be shy.
18:48I'm not shy.
18:49Go back to your seat.
18:54It's like I'm being teased.
18:55I'm being teased.
18:56Creamy.
18:59That's all.
19:00That's all.
19:01Chef, I want to tell you something.
19:03Dessert.
19:04Dessert.
19:07Dessert.
19:08As you can see, we didn't adjust anything.
19:11We didn't add any salt.
19:12Just the chili?
19:14Yes.
19:15That's all.
19:16There's no fish sauce, right?
19:17No.
19:18The saltiness is what makes it tasty.
19:22Also, the curing process in Italy
19:25is like MSG-ish.
19:28The umami.
19:30That chemical reaction that happens
19:32when you ferment or cure meat.
19:34Then, you mix it with this.
19:37That's the umami that you get.
19:41I'm going to dream about this.
19:42It's delicious.
19:44MJ.
19:46How old are you again?
19:4728.
19:50How's Tito?
19:51He's growing up.
19:52I can't say he's strict.
19:53But, there are rules.
19:54What are those?
19:56There are a lot.
19:57There are a lot.
19:58He's strict.
19:59But, there are a lot.
20:00Yes.
20:01Those two are fighting.
20:03Is there a rule that's hard for you to follow?
20:05Actually, no.
20:06Because, it's all about the goods.
20:08It's for me.
20:09All of his rules.
20:12It's for me.
20:13It's okay.
20:14I don't have a problem with him.
20:15In all fairness.
20:16Because, I thought he's the one who's going to attack me.
20:20Because, it's a woman.
20:21It's a woman.
20:23Are you okay, Dudut?
20:24I'm fine.
20:25Okay, you can go.
20:26Don't be shy.
20:27I'm curious.
20:29How old were you, around 16 years ago?
20:34When you had your first child?
20:35I was 20 plus.
20:3826.
20:39How was the change and the feeling of being a dad?
20:43At that time, I was still immature.
20:46Really?
20:47Yes.
20:48Band life.
20:49This is the time when the band was still active?
20:51Yes.
20:52But, my perspective at that time, I felt the change.
20:56It's like I changed my perception.
20:58I changed my appreciation with things.
21:01Before, it's like nothing.
21:04It's like whatever happens.
21:07Now, it's like, oops, wait.
21:09You're more careful.
21:10Yes.
21:11You felt the shift of focus.
21:13Yes, maturity.
21:14At that time, because of some circumstances, I didn't really enjoy it.
21:20There were a lot of challenges that I faced at that time.
21:22That's why my son, you know, he's really hands-on.
21:30He's more prepared.
21:31He's more prepared mentally and financially.
21:34This feeling of confidence financially, it happened after the breakthrough in your career?
21:42Yes.
21:43The change then, the shift in your career.
21:46So, it's right.
21:47You're in the right path when you changed your career.
21:50I think that's also one of the advantages when you're doing something that you truly enjoy.
21:56The universe will bless that.
21:59Support you somehow.
22:00It's like you're in the right path.
22:09Give the name of the person you worked with.
22:13The person you don't want to work with again.
22:16So, he's like a newbie, a contestant.
22:19And he would go over my station and...
22:23Are you sure that this is his personality?
22:26Well, this is off-cam.
22:28Off-cam, yeah.
22:31This is so true.
22:32That's how it is
22:40This feeling of confidence financially?
22:43It happened after the breakthrough in your career?
22:48Yes.
22:49The change then, the shift in your career.
22:51So, it's right.
22:52You're in the right path when you changed your career.
22:56I think that's also one of the advantages when you're doing something that you truly enjoy.
23:02The universe will bless that.
23:06That you're in the right path.
23:15Oh! There's still water!
23:19I'm choking!
23:22Wait a minute.
23:23You thought I wasn't listening?
23:25Go ahead.
23:26What the chef said was so beautiful.
23:28He didn't plan what happened.
23:30What happened to us.
23:31But it was decided by him.
23:32So it means,
23:33He planned the universe for you.
23:36He learned it for you.
23:37When you're there,
23:39where the world wants you to be,
23:41He will supply all your needs.
23:43So you can go there.
23:44So you can continue and go higher.
23:46But it's nice to hear that this is how the story was formed.
23:49Yes.
23:50But some will say,
23:51While you're going through it,
23:52He won't be able to handle it.
23:54He'll be fine when he gets a pulse.
23:56Some may say,
23:57I was lucky.
24:00The caveat is,
24:01You have to be prepared.
24:04The universe will always provide you with opportunities to do what you need to do in life.
24:09But you have to prepare for that moment.
24:12In your childhood,
24:15If there's anything that you can change in your name,
24:19What did you learn from the experience of your mother and your nephew?
24:25Time.
24:26Time?
24:27I wish I had more time with my firstborn.
24:30That's the thing that,
24:31As you would have your own family in the future,
24:35That's where you can appreciate the most important currency in the world.
24:41Which is time.
24:42That's also the most valuable.
24:44If you want to say anything to your eldest,
24:48What would it be?
24:49He knows I love him so much.
24:52Time will tell.
24:53Everything will be revealed in time.
24:57There's a flying kiss.
25:00I'll join you.
25:03Maybe someday you'll get to know me.
25:06Okay.
25:07I'll give it to you.
25:08We're going to our careers.
25:10Yes.
25:11What does farm-to-table mean to you?
25:15Farm-to-table for me is life-changing.
25:19That's a good description.
25:20That's good.
25:21Why?
25:22I'm ready to retire in the kitchen.
25:25That's my mindset.
25:27I didn't really think I would return to television.
25:31But when they called,
25:33I was accepted as their host.
25:35The knowledge that was opened for me.
25:38More than the exposure,
25:40maybe fame in a way.
25:43But the knowledge,
25:44getting to interact with different experts
25:47in the field that I like,
25:49which is farming, gardening, and culinary.
25:52And I think cherry on top is the people that I work with.
25:56That's how long farm-to-table has been.
25:59Farm-to-table, we're turning four years.
26:03I hope it will be like that in the future.
26:06Yes!
26:07Right?
26:08I hope so.
26:09Let's hope for the best.
26:10Of course.
26:13I'm preparing the most famous dishes of farm-to-table.
26:19Okay.
26:20But behind this,
26:21there are photos of people.
26:26Okay.
26:27Since it's New Year,
26:29give a New Year's wish to those people.
26:34For Pineapple Meatballs,
26:36give a New Year's wish.
26:39I wish you the best.
26:41We're not close,
26:42but I salute to Ma'am G.I.
26:46Why?
26:47Very professional.
26:48And even off-cam,
26:50she was really warm enough to give us pointers,
26:53to somehow guide us,
26:55especially when we need it.
26:57Next,
26:58Steamed Pork with Bok Choy.
27:00Okay, I remember that.
27:01This looks like a Chinese expert.
27:04Chef Boy.
27:05Because of him,
27:06I have farm-to-table.
27:07When he decided to retire,
27:09that opened the door for a new host.
27:12That's why they had a new concept.
27:15So that's the story.
27:16I told him that when I had the opportunity to work with him.
27:19I owe him my career.
27:20Yes.
27:21I do.
27:22What did he say when you told him that?
27:24He's a gentleman.
27:26No, son.
27:27You deserve it.
27:30You're crying.
27:31Right?
27:32It's a success.
27:33New Year's wish for Chef.
27:35Healthier, happier years, Chef.
27:38I miss you, Chef.
27:39I miss the ping-pong balls.
27:41Tilapia at basil stir-fry.
27:45Okay.
27:49Here.
27:50Ma'am Susan is always a pleasure to work with.
27:52She's also very rock and roll.
27:55There's no on and off switch.
27:57She's on-cam,
27:58she's also off-cam.
27:59New Year's wish.
28:00Of course, more success.
28:02Ma'am Susan's success is not enough.
28:04Let's go to Susan.
28:05Let's go to Susan.
28:07MGE.
28:08We're not done yet.
28:09Chef JR.
28:11I'm scared.
28:12You should be, Chef.
28:15Kitchen interrogation.
28:23The mechanics are simple.
28:24There are tables in front of you.
28:26You always say that it's simple.
28:28The ending is missing.
28:30He's nervous.
28:31His smile will be gone.
28:36You'll choose a dish.
28:37Okay.
28:38Then, I have a hard question for you.
28:41If you answer the question,
28:43Kuya Dudot and I will taste the hidden food inside.
28:47But if you don't want to answer,
28:50MJ will give it to you.
28:52Okay.
28:54Okay.
28:55So we'll know what to taste.
28:57Give me luck.
28:58Let's go there.
28:59Let's go there.
29:01Don't open it yet.
29:02I'll ask first.
29:03Rank these food content creators
29:08from the best to the worst.
29:13Okay.
29:14This is controversial.
29:16Erwin Husa,
29:17Abby Marquez,
29:19Ninong Ry,
29:20and Martin Agustin.
29:23Content creator,
29:24not a chef.
29:30The one I watch the most is Abby Marquez.
29:36Okay.
29:37You're not biased because you're her friend?
29:38Not really.
29:39Okay.
29:40We're in the same event.
29:42But I watch her more.
29:46No, because I'm happy when I'm with her.
29:48Okay.
29:53My life is quiet.
29:54So, Abby.
29:56Second, Ninong Ry.
29:58Okay.
29:59Third, Marvin.
30:03Fourth, Erwin.
30:05You're last!
30:07I'll explain to you later.
30:10I'll explain to you later.
30:12Why is Erwin in the second place?
30:16The content I watch,
30:19for me,
30:20I'm just a bit conflicted with the status.
30:22But they're all good as food content creators.
30:25Okay.
30:26I feel like Erwin has more skills in marketing.
30:30Yeah.
30:31It's like that.
30:33What's that?
30:34What's that?
30:37Matcha?
30:39Wow!
30:40You're good with wasabi.
30:43It's just matcha.
30:45I feel like he's already thinking about wasabi.
30:48I'll give it to him.
30:50I'll give it to him.
30:51Cheers to that, chef.
30:52You're my favorite guest.
30:54Cheers!
30:55This nose is smoking.
30:57Oh, that's good.
30:59Thank you so much.
31:01Okay.
31:02Choose the second one.
31:04This one.
31:05Let's put it back a bit.
31:07If you have a co-host in the first round,
31:11who and why?
31:12Oh, it's heavy!
31:16The answer to that is none.
31:17Our dynamic in the first round,
31:19we play, yes.
31:21Then, we have our own strengths.
31:23I don't think our happiness will be complete
31:26if what's with us is still there.
31:28You can feel the lack, right?
31:29Yes.
31:30Even if there's one absent.
31:31Yes, it's hot.
31:32It's a vibe.
31:35Yeah, man!
31:37Caramel.
31:41It's sweet, but...
31:42Spoon with wasabi.
31:46I got it wrong.
31:48You still got it right.
31:50What's this?
31:52He got it wrong.
31:53He can't stop.
31:56Let's go to the next one.
31:58Name a famous restaurant
32:01that you've eaten,
32:03but you didn't enjoy the food.
32:05Hey, that's heavy!
32:06That's heavy!
32:09Can you do it?
32:14Let's just eat.
32:16Let's eat.
32:17Let's not talk.
32:19First of all,
32:20as a chef,
32:21and also as a restaurateur,
32:23even to my staff,
32:24I don't really,
32:26or I discourage them to talk bad in public.
32:29If there was any concern whatsoever
32:31in our experience,
32:32it's just us.
32:33Yes, I should be directed.
32:35Because, first of all,
32:36I don't want to do it to myself.
32:38And because of that, chef,
32:41Atay.
32:42With ketchup.
32:43Yes!
32:45Hot sauce!
32:46Atay can't eat.
32:49He doesn't have a choice.
32:50I don't have a choice.
32:51Uncle taught me.
32:52Just bite it.
32:53Go!
32:57It's good. I love Atay.
32:58It's not enough, chef.
32:59It's okay.
33:00This is the last one.
33:02So, buy it.
33:03It will be the last one.
33:05Oh, you gave it to me.
33:08Give the name of the person you worked with
33:12that you don't want to work with again,
33:14and why not?
33:15Oh, shit.
33:16What?
33:19We don't know yet.
33:20So, like a newbie,
33:21a contestant,
33:22and you would go over my station and...
33:26This is not an instruction
33:28that you need to be sure
33:30that this is his personality.
33:32This is off-cam.
33:34Off-cam.
33:35This is so jealous.
33:38Why are you scared?
33:40Because I'm going to eat it.
33:42You chose that.
33:43You chose that.
33:44So, you're going to eat it.
33:45What?
33:46It's spicy.
33:48Soy sauce.
33:49It's good.
33:50There's no problem.
33:54There's no problem.
33:57Housemates,
33:58I hope you enjoyed
33:59our stories and recipes.
34:02And if you want to try
34:04the version of Chef JR
34:06of Pinikpikan,
34:07the...
34:08Bigorot.
34:09That's his specialty.
34:10You can do it.
34:12You can also do it
34:13in the version of...
34:14I thought it's not fire.
34:15Right, Chef?
34:16You can definitely do it.
34:17You can still get that taste.
34:19It's delicious.
34:20I promise, housemates.
34:21So, try it.
34:22And if you make it,
34:24try it.
34:25And try the
34:26Lutong Bahay Recipes of Success.
34:28Housemates,
34:29see you again.
34:31Because it's more delicious
34:32to go home when you have...
34:34Lutong Bahay!