Who’s behind the Julius Maggi Kitchen? Get to know about the JMK chefs.

An interview with Chef Imelda Go

Why do you like cooking and how did you get into it? Where did you learn it?
I was raised by my grandmother who was a very good cook. At a young age, I would be amazed as I watch her work in the kitchen. Eventually she allowed me to help and when she was older, I took over the entire kitchen. Whenever food is served, especially in restaurants, my young mind would always try to figure out how it is done.

So, it is not surprising that I pursued a degree in Bachelor of Science in Food Technology at the University of the Philippines. It was a very difficult course(it is also a pre-med course) but interesting. So you see, I am not really a chef but a food technologist.

During long breaks, I would sneak out to attend cooking classes in West Triangle under Constancia A. Maramag, since it is near Diliman. Prior to this, Sylvia Reynoso Gala was my first teacher at a very young age. In my teens, I attended her classes during Saturdays.

In the early 80’s I worked part time as an administrator in a condo in Makati where many diplomats lived. There the diplomats’ wives invited me to join their diplomat ladies’ cooking/eating club. Being introduced to different authentic cuisines and new ingredients, opened an entirely new world for me. It was also at this time when I started friendship under my mentor, Prof. Pacita Martinez. She was a Spanish professor in UP who held cooking classes in her home every week. Our friendship grew from thereon. Of course the trips abroad also helped to fuel the passion for cooking. It is an endless journey. The rest is history.

Where are you currently connected?
I am now connected with Chefs’ Nook and Magic Kitchen. Chefs’ Nook specializes in Asian ingredients, more particularly Thai, and baking supplies. Magic Kitchen is a home- based business specializing in quality cakes, pastries, and food orders. Since our products are not mass produced, we take pride in using the best ingredients, the most stringent quality control, and cleanliness. Being involved in a small business, I am in the thick of all aspects of the business but my forte is in research and development of new products and quality control.

If you were to be called your favorite dish, how will you be named?
I am a simple person with simple wants and needs. I want to be called “Summer Salad” with the freshest greens and some fresh fruits like melon, pears, grapes, and a little prosciutto for accent, then dressed with a simple vinaigrette. No cooking required. This way you get to taste the ingredients at its prime, at its best.

Specialty dish? Piece de resistance? Share the recipe.
I have many favorites and this is one of my best.

ROASTED DUCK WITH MANGO SAUCE

Clean and pat dry:

1 US Deli duck

Marinade duck overnight in:

½ c honey
½ c soy sauce
1 t MAGGI Magic Sarap
1 t pepper
Juice from 2 oranges.

Put duck on a rack over a roasting pan.
Put the orange peel in the cavity of the duck.
Pour in the roasting pan:

Red wine

Roast at 350o F for 45 minutes or until meat thermometer registers 180o F.
While roasting, baste often with the drippings.
When done, take duck out of the oven and rest at least 15 minutes before carving.
Serve with mango sauce.
In a saucepan, combine and boil until slightly thick:

1 c fresh mango puree
¼ c sugar
1 T cornstarch
1 t MAGGI Magic Sarap
½ c white wine
2 T calamansi juice
1 c drippings from roasting the duck

Favorite Nestle produce and why.
MAGGI Magic Sarap is my favorite. It is so versatile and goes very well with any savories. I find that it brings out the best in any dish. I even use it for my salad greens. May I add another favorite? It is NESTLÉ All Purpose Cream/ NESTLÉ Cream. I have been using it for years and cannot imagine my kitchen without it.

Give one practical yet brilliant cooking tip.
Regard recipes merely as a guide. You must know why certain ingredients are added and why you do certain procedures to achieve a certain end. Being equipped with this knowledge will bring out the critical and creative best in you.