In the back of an unsuspecting warehouse space/hair salon and fashion studio last Saturday, August 8th, we had the opportunity to join other Filipino Chefs at NextDayBetter LA's Filipino Tastemakers Event. Next Day Better's purpose is to amplify Filipino culture through food, art, and social do gooding.
A stage was set and lights were dimmed for a packed audience at The Well LA, featuring speakers Chef Alvin Cailan of Eggslut and Ramen Champ, as well as Justin Garrido, founder of Social Products, featuring organic rice from the Philippines.
Panelists were Charles Olalia, Chef/Owner of A'postrophe and Chef/Partner of Ricebar in DTLA, Chefs Chad and Chase Valencia of LASA Restaurant Pop-Up, Business Owner Kristine dela Cruz of Créme Caramel LA, Paleo Gourmand and Blogger, Kathleen Reyes of TheCavery.com, and panel moderator Style Ambassador and DJ, Samantha Dueñas.
Social Products founder Justin Garrido discussed his importation of organic mountain rice, picked in the Cotabato region of the Philippines and of how he made his discovery of what he wanted to do while he was vacationing in the Philippines. Eggslut and Ramen Champ Chef/Owner Alvin Cailan told us of the story of how he grew up as a latchkey kid, the influences of breakfast made by his father, and how he had developed the idea for Eggslut. He gave some good advice about starting your own business, which came down to just going for your dream, taking that chance and diving in head first as he went and purchased his first Eggslut food truck. Panelists discussed the importance of the Filipino food movement and how they started their own entrepreneurial journeys as well.
Outside in the courtyard were food vendors alongside Let's Eat It All Up's tamales. We featured our spicy coconut shrimp, pork adobo, and chipotle chicken tamales. Next to us was Justin Garrido's imported rice from Mindanao, and next to him was Charle's Olalia's mango mousse cups from A'postrophe. Créme Caramel and Park's Finest BBQ were also vendors. Park's Finest served up some of their pulled pork and famous bibingka cornbread while Créme Caramel brought out a sweet ending with dessert.
Images by John Yaw