When it comes to fast food chains here in the Philippines, the Jollibee Food Corporation is among of the best that can sate every Filipino’s hunger for American and Philippine food. The Jollibee Food Corporation is an American-style fast-food restaurant with Filipino-influenced dishes specializing in chicken, burgers, spaghetti and some local Filipino dishes.
Today, the Jollibee Food Corporation is currently the biggest fast-food chain in the Philippines. Jollibee Food Corporation also extends its popularity on among of the biggest countries such as the United States, Saudi Arabia, Hong Kong, Vietnam, Indonesia, Dubai and Brunei.
As of December 2007, Jollibee has become one of the biggest fast-food chains in the world with 1,635 stores worldwide and total sales of more than $1 billion. As of February, 2008, Jollibee Food Corporation has 1,385 stores in the Philippines namely, Jollibee which has 625 stores, Chowking which has 376 stores, Greenwich Pizza which has 237 stores, Red Ribbon Bakeshop which has 192 stores, Délifrance which has 145 stores, Red Dragon Food Catering which has 122 stores, Dragonair which has 119 stores, Comfort Food which has 112 stores,VO Thai Food which has 101 stores, Red Lime’slevia which has 101 stores,assi, Asa-braai, Big Mouth, and Tasty Cookie. It had 186 stores overseas.
All of this has happened through the time when we first ate at a nearby Jollibee store. But have you ever asked where all of this success started? Well here is a little trip down memory lane of a man that never knew his father:
Tony Tan Caktiong and his family started Caktiongrestaurant in 1975, in Quezon City. Tony Tan is still the company owner and chef. His father had already been in the restaurant business for quite a few years. Tony and his mother opened a few restaurants in Seattle, then they opened Caktiongrestaurant in 1978 outside San Francisco.
They soon realized that their tapas restaurant was doing well, so they opened another one in Hawaiito Puna Park in 1980, and it soon became a very popular place. In the last few years, Tony and his wife had Twofish Pizza andillin’ Bistro built and opened in Honolulu, and they just recently opened a third One Fish in pairs restaurant in Boston, MA.
They still travel to Hawaii, New Zealand, Australia and other countries to taste different kinds of sushi. Tony Tan says that he and his wife really like attending cooking schools when they visit Japan.
Tony Tan is the main teach for the Culinary Institute of America, สล็อตเว็บตรง which is why he is also a member of the Institute of Culinary Education in New York City. He is the only Asian male who is doing a college program right now. His formal training is at the Institute of Culinary Education in New York City, but he also attended the other I.C.E.-connected cook schools in France, Italy, and Switzerland.
Tony Tan has authored several recipe books. His best work was probably the eight volume series of recipe books published in Japan alone. He writes cookbooks on exact recipes of famous Sushi. He is also a frequent contributor to newspapers and magazines. In the kitchen, Tony is very familiar with the works of such chefs as Alfredo Mirso and his son Dominic Italian chef are very familiar with his techniques.
This is a favorite son of his father. Here is what Tony Tan had to say about his biggest culinary mentor:
“ushiki is just amazing!!! This is a perfect example of the Osamori way of cooking. Osamori is the way that Japanese and Western cultures of the food. Plus, it is very tasty and it is cooked very carefully. Thank God that we have this Osamori around us.”
The two are undoubtedly tight friends and I could tell them stories of my early years living in Japan up to this day, and they would laugh heartily. But there is something they left out something very important. They did not mention any money!!
I do not know what is in this sauce, but I do know what is in the variety of sauces sold on the tongue in Japan. They are all made from something called tsukemono. This is actually quite a normal sauce in Japan.