ZzzZzzZzz interview

One can count by his fingers the number of successful brother and sister tandem. Sure it works on brothers tandem sisters tandem but so few can make it through a brother sister tandem. Ms Malu Gamboa manager and co-owner of “El Cirkulo” along with chef J Gamboa is the few brother and sister tandem in the hospitality industry. So how does business work when the big sister is in charge? Does conflict build up in the restaurant? These questions and so much more are answered by Ms Malu her self.

Jigs: You and chef J are third generation restaurateurs. Did you ever find it more of an obligation than passion for the business?

Malu: For me before I find it more as an obligation. It took up my MBA in Chicago University just because I really wanted to pull out something of my own. You know a business that I started from scratch. But in reality it was so difficult than planned. So I decided to just take the responsibility left to us by our grand parents.

Jigs: So MBA in Chicago. Why there? I mean renowned schools in the country offer MBA’s

Malu: Hm.. Well why you did chose “Enderun” for starters?

Jigs: Well because I am into cooking and in business administration and of course the name with all the industry partners the school has.

M: Well the same thing goes for me. I mean if you’re going to take up MBA might as well go for a school that produces grate entrepreneurs. And besides I enjoy living in the states and all snow in the so called windy city. So I have an excuse to drink all day. (Laughs)

J: Before do you really wanted to be a part hospitality industry?

M: No, it’s just that my brother is making a big name in the industry “na” so might as well join him in the take credit for most of his works. (Laughs) But seriously even before I knew that we were in the hospitality industry I really wanted to have a restaurant like my grand parents. You know how little kids are because before I love playing with my kitchen set of course the toys. And besides now my brother works on the culinary side of the restaurant. I actually love my work here because it’s just “PR”. All I have to do is be nice to the guest and at the end of the day in each guest becomes a friend of mine. And this industry is the best way to get connections.

J: A while ago we talked about chef J. so how is it working with chef J? Do you keep it professional or do you still act like as a typical brother sister scenario arguing and all.

M: I was expecting that question. Well since I’m the elder sister but the age doesn’t show (Laughs) he still shows respect to me as his elder sister on and off work. But you know how siblings are. We can’t avoid having point of views. So if our differences get in the way then we turn into professionals. But sometimes when we really can’t stand each other (Laughs) and we have to preserve a happy environment in the restaurant I just go to Milky Way at virra mall to cool of. (Laughs). But most of the times I let him share the spotlight of being boss but not the boss of me (Laughs) so I let him mange “El Cirkulo” by lunch and I take over by dinner.

J: That must be some dispute to travel that far to “SAN JUAN”

M: Well at least if we have a cold shoulder with each other the costumers wouldn’t know or feel just to keep the friendly environment.

J: What got you here to where you are now? Is there a formula in life to follow?

M: Just study and work hard now! Everyone knows that to attain something one will need to work early and work hard. And in the hospitality industry that you are in it’s very important to keep your friends and keep them no matter what. It’s very important to value those who are near you now because one of these days you might need them to be successful. Just be humble and be fair. Just love what you are doing and if you don’t learn to love it or shift to another course (Laughs). Seriously just work hard but don’t party too hard (Laughs) and you’re in a good school will good professors like Ines and Bell so just listen to those who has been there and have done that.

Maybe working with someone you’ve known for the rest of your life isn’t all that bad. It’s true that there are differences among siblings but everything can be settled professionally and personally. The work area of chef J and Ms Malu are nothing new to them. The eldest was born so that their parents can relay on and there is the youngest sibling for the eldest to relay on.

“El Cirkulo”

When people enter Little Islands restaurant they immediately look for grilled meat or seafood, rice and other native dishes. But there are big exemptions once you are in the metro. Yes the country may be an island but it has something to offer, a lot more than the average grilled meat or seafood. In the busy streets and big establishments of “Paseo De Roxas Makati City.” A restaurant with a bit old school Spanish approach and yet very Filipino still is located there. El Cirkulo is managed by two of the topnotch restaurateurs in the industry namely Chef J Gamboa and Ms Malu Gamboa. Both well known and respected at their fields in the hospitality industry. The menu line-up is undeniably Western, from appetizers to desserts; although there are Filipino dishes they are still derived from Spanish cuisine. The restaurant delivers to all types of dinners from the vegetarians to the diabetics. It also has that approach of a family oriented restaurant that still maintains the quality of a fine dinning restaurant. The restaurant owners value their guests. They treat every guest as a friend more than a costumer. Both chef J and Ms. Malu love what they are doing.

Knowing that they are making new friends for every new face walking into restaurant. The restaurant has evolved into a true dining establishment, ideal for lunch meetings, family dinners, and intimate celebrations. With today’s Cirkulo, one will find a fine union of old and new. Since the restaurant has been under the new management of Ms Malu and chef J Gamboa, a little renovation was required for the restaurant. The interior may be described as a little cosmopolitan and warm at the same time.Other than the noticeable big round door and their menu and the interior, the soft sofa that is just so comfortable will be an unforgettable experience for a costumer. They use that sofa for costumers waiting to be seated. Once you sat at that sofa you wouldn’t mind waiting at all. In fact you would even ask them if you can just eat at the sofa (which is not allowed). Like all restaurants they have their own specialties of each course of meal. Although they have a different selection of specials such as their “CORNED WAGYU TONGUE AND CHEEK TERRINE” (On Toast, Ali-Oli, Dijon Mustard) they still have other specialties. If you are in search for paella their PAELLA MONTAÑA that serves for 2 to 3 persons will satisfy you with its “Portobella Mushrooms, Whole Roasted Garlic, Asparagus, Truffle Oil”. If you are really in the mood to get things on and really get full try their “AGNELLO ALLA CASA” which is a pan fried Australian t-bone lamb with garlic potatoes and roasted tomatoes with a little asparagus, although it’s a bit pricy it’s worth it. For their dessert they have a lot to offer knowing their head chef, chef J Gamboa is also the head chef of Milky Way (known for its outstanding choices for dessrt). For cheese lovers they have the CHEESE PLATTER for its name guess its content I’ll give you a hint “Brie Bridel, Gorgonzola, Parmesan, Fig-Balsamico Compote, Apples, Walnuts, Orange Blossom Honey, Melba Toast”. How’s that for a hint? For fruit lovers they have their FRUTAS FRESCAS served with Coconut-Lychee Sherbet. But if that doesn’t work for you they also have their typical sorbet from fruit to sweets like chocolate and all that.

The restaurant caters to those who let art talk first before food. It caters to everyone who has that certain love for food. And for the industry it’s the love for what they do. El Cirkulo is giving a meaning to island flavor. It offers something new than the typical grilled this and that. El Cirkulo may not have a Michelin star but who cares? You don’t need stars to tell you what to eat right? Put it this way El Cirkulo is like a banana split complete with all the toppings the Michelin star is just like the extra cherry on top. As long as you also have that kind of crave for a club house like. El Cirkulo is the right spot to go to.

“The kwentong Barbero how to avoid being called one.”

The term “Barbero” before was a simple word to define a man who cuts hair for a living. During the Spanish times they call the barber as “peluquero” from the term “pelo” which means hair. Nowadays if you over exaggerate in telling a story you’re story is immediately referred to as a “Kwentong Barbero”. The big transition from being a profession to a name calling is such a big move. How were the Filipinos able to associate the term “Kwentong Barbero” to exaggeration? The “Kwentong Barbero” isn’t the only word used to define a person exaggerating. Before the year 2000 the word “Stir” was a hip word used by teens in a simple get together talk (2008 Peng Martinez Mr. west barbershop). The word “Stir” came from stirring like the coffee with sugar or cream you have to stir it. Now the term “Stir” is used when you exaggerate stories. The term “kwentong Kutchero” was also used during the 90’s to refer to a person who exaggerates as well. The term “Kutchero” simply means a coachman. During the 90’s and the tourism industry of the Philippines was just beginning to boom the “Kutcheros” were asked by the DOT (department of tourism) that is a foreigner took a ride in the “Kalesa” the “Kutcheros” must entertain them and start telling them stories about Manila and Intramuros –stated by Jose Soria a barber from Mr. West Barbershop. He also stated that the reason why the “Kutchero” was associated with exaggeration was because most of the “Kutcheros” really didn’t know much about the history of Manila or Intramuros thus defining why the “Kwentong Kutchero” was associated with over exaggeration.

So what is the fine line in telling what a good story is and what is an exaggerated story thus ending up being called a “Kwentong Barbero.” How can one avoid being called a “Barbero”? How can one be able to get the conversation going and being the star without one of your friends having into mind that you are telling a “Kwentong Barbero?” The “Kwentong Barbero” today is really a word you can hear among friends and basically every where. Even with my friends the word was used every time one of us exaggerates and no one would really get offended. Although at times using the word “Kwentong Barbero” depends on the occasion. You can’t just use the word to anyone not close to you because it just might end up in a fist fight. One must be aware how he/she uses the term “Kwentong Barbero” even if it’s the easy way out on telling how you feel without hurting the person you are criticizing. I remembered when I was new in St marys college and I was in a group of new found friends. A simple topic was discussed in the group it was about NBA the 80 points made by Kobe Bryant and then one of my friends got the group really going and we really believe what he was talking about except for one of my friends and he called him “Barbero” then my friend telling the story got pissed big-time and they ended up saying that it was my friend was just joking calling him “ Barbero” so although are close with people around you, you must still mind your words and be careful on how you use words such as “Kwentong Barbero.”

In this thesis on essay form the term “Kwentong Barbero” will be elaborated by process. Ideas were gathered through an interview manner for 3 barbers of Mr. West Barber shop. Each shared facts and now compiled in this thesis like essay. In this essay might answer the question why Filipinos find it hard to get to the point. This essay will also tackle other words alike the “Kwentong Barbero” and how words changed through the years. This essay will elaborate why such words can be use for our advantage and how we simply use it in our advantage. In this essay certain answer will be discussed why Filipinos even bother to derive such words and how we associate words to what we do. I did had some experiences when I have been called telling “Kwentong Barbero” just because my story was to good to be true

As years went by lots of terms were used other than “Kwentong Kutchero”, “Stir” “Talkies” and a lot more. But the real contender that lasted through the years was the “Kwentong Barbero”. But what is a “Kwentong Barbero”? From the Mr. West Barbershop barbers were kind enough to answer my questions of what really is a “Kwentong Barbero” and how does a story turn into one. Jimmy Corral or “Jimm” said that “Kwentong Barbero” was affiliated with exaggeration because of the everyday a barber seats and cuts a mans hair and during the process one cant help but to open his mouth and start’s to exchange stories; the barber and the costumer that is. And a typical barber can sit at least 12 costumers for a day; imagine all the stories passed on to a barber by each costumer. Jimm also stated that 9 out of 12 costumers tend to share facts with him. Jose Soria also a barber of the same shop also stated that the reason why the “kwentong Barbero” created is for a friend not to hurt the feelings of his friend who is exaggerating during a caucus of a group. He said that he was one of the people who really used the word “Kwentong barbero” with his friends. He also stated that he was the one who invented the word in which I cannot really validate.

With all the facts I gathered from 3 different barbers one really got my attention and it was Rapahel Martinez or “Peng”. He told me that what makes a story a “Kwentong Barbero” is when an exaggerated story is discussed in a group or with people that you are close to is when you can use the word “Kwentong Barbero”. He said that the “Kwentong Barbero” was a term originally used within a group of close friends. He said that this term was a negative statement to criticize a close friend in a way that, that friend will not get his or her emotions hurt you only use this term so that you can share your point of view on the exaggerated story in a negative way that you really won’t depress or disrespect a friend. Form his statement I can say that in a way I can agree to that because we know how Filipinos are. We want to help you in a way that we wouldn’t want to hurt you. So we create words or secret codes for a person special to you so that he or she won’t get hurt. We Filipinos find it hard to reach one point to another by being straight about it. At the end of the day the 2 other barbers did agree to Peng. They stated that what makes a story a “Kwentong barbero” is when you exaggerate a story for a friend in return you call that friend a “Barbero” why? Because you are a good friend that you wouldn’t want to hurt him but you still wish to be true to him that you want to share your point of view.

With those entire facts one must wonder if deriving such words is endemic or just widespread to Filipinos. Well one thing is for sure it isn’t endemic but is it really in the Filipino culture or just human nature to derive such words into a name calling. Everyone is aware of gay lingo and gays maybe of different nationality. So maybe it isn’t a Filipino culture maybe its simply just human nature. But in psychology human nature is defined as “the set of psychological characteristics, including ways of thinking and acting that all normal human beings have in common.”( http://en.wikipedia.org/wiki/Human_nature) with that being said (emphasizing common) it means that everyone has in him or her the urge to derive terms such as the “Kwentong Barbero.” Perhaps this word was really derived out from human nature as Jhon Locke defines human nature as “in the state of nature have perfect freedom to order their actions according to the laws of nature, without having to ask permission to act from any other person. People are of equal value, and treat each other as they would want to be treated. People only leave the state of nature when they consent to take part in a community in order to protect their property rights.” Maybe we derive words out of property rights when something is crossed with in a person. In retrospect the term “Kwentong Barbero” and other words has its own advantages and disadvantages. For starters using the term “Kwentong Barbero” you use it in a manner as if joking although the disadvantage is that it’s another hard way to get to the point. If you continue to use the words such as the “Kwentong Barbero” you’ll be finding it hard to get straight forward when the occasion calls for it. Just to play things safe this is what one should do in telling a story in a group of friends get them on a good joke and make them laugh a bit. Just as you are on a roll you should know how to quite when you are ahead. As soon as you are able to make them laugh pass on the spot light you don’t always have to be the star of your crew all you have to do is to be a mushroom stand out just when the occasion calls for it.

With all that said I find the term “Kwentong Barbero” as a term use for sharing a spot light in a small caucus. I think it’s that red signal to say in a good and funny manner to say okay, that’s enough my turn. I think you only have the right to say the “Kwentong Barbero” if you know that you are also packed with stories to have your friends wooing for you. I find it also as an advantage because you can avoid being rude in a sense that you would like to make a statement. Although it is advantageous in terms of being polite one must put into mind that a person should know how to use the term “Kwentong Barbero” one must also use it moderately and when the occasion calls for it.

Although it is hard to be straight to the point when the occasion calls for it but at least you wont be rude enough to get into a fist fight with someone because of a term that has no certain meaning “Kwentong Barbero”. Another disadvantage is that if you are the one in the group to say “Barbero” you should avoid being hit by your own bullet. Just simply avoid being called “Barbero” as well which is hard because you know that the person you called “Barbero” will retaliate on you as soon as you are on the spotlight of the caucus. With all these disadvantages is still suggest that in using the term “Kwentong Barbero” needs to be used in moderation and use the term at the right moment in a conversation. One should really avoid getting out of control in using words like “Kwentong Barbero” because that’s what really makes the word overrated.

The “Kwentong Barbero” is a word that shows the Filipinos creativity to avoid rudeness in return still able to make a strong point that “Hey quit hugging the spot light it’s my turn now”. In a group the term “Kwentong Barber” is a good word to use just don’t over do it and just use the word in moderation. One doesn’t have to be smart in using it or to have a license to use it. All you have to do is to be smart in using it that’s all it takes.

“What I’ve become”

Before I use to be an observer who watches things happen but never take action, Till I learned that someday I would have a say on things I see. I guess what defines me as a person is the way I take action on how things are. For me “It’s not about what you know, it’s what you can prove.” It’s never enough that you know how things are or how things went, like if you saw a man got hit by a car its not enough that you saw it happen one should have the courage to speak up and take action about what happen and spill the beans to the authority, one should at least do something about it and take action and learn from it in life.

With all the changes happening in my life I think it’s about time I call the shots on how things goes, I get the chance to say what stays and what goes, like saying where to go after school should I head home or go some where else, or should I even have dinner or should I skip it. Considering I grew up in a family of people with free speech, I think it’s only right that I should also voice out in the family. So know a days I don’t only know how things went, like the time my sister got married and I only knew that she was going to get married when I was already in my “barong” in the church and being the bible bearer. Now a days I also get the opportunity to act on things that happens, like the time my sister had a party and I didn’t know about it and we both own the house we lived in so for 8 years that we’ve been living together I finally had the chance to put my foot down and said “These parties that you do every time mom sends money has to stop if you wont tell me that you are going to have one.” And telling her that felt so good. It was like gas that’s been in me for a long time that finally went out.

In life I learned that it would never heart to voice out or get rough with the big boys in my life and stand up to them at most of the times if you know what I mean. So I decided to stick and practice my attitude being assertive on things and that assertiveness made my mom feel confident that I am old enough to entrust the house that my mom gave to me and my sister. To me my sister was like my training ground for the big world, maybe what I’m trying to say is that my sister is one of the best things that define me. And now every time that I reason out I remember my sister who was an “Everest” for me while growing up. I guess its true on what people say about courage, its not the absence of fear courage is the presence of fear that gives you the will to go on.

family dish

“Minanok”

Every time the family gets together my grandparents would always rush to get to the city here in Manila. My grandmother always prepares a dish called “Minanok” at first you’ll assume that the main ingredient is a chicken am I right? Well sorry to say you’re wrong. It’s actually beef. My grandmother started serving this dish when she and my mom settled things after a long feud. The minanok was more of like a torch to be passed on from my grandmother’s mother down to my mom as being the youngest of 5 daughters. As soon as they had settled things between them my grandmother rounded up her daughters and they all rushed into our kitchen as if it was an emergency of some sort.

After the long day that my family spent with each other I took time to ask my mom why my grandmother only cooks minanok. She told me the story behind it and I had to admit it was a wild ride especially when my mom tells the story. It had something to do with my grandmother’s sisters that it was a recipe passed on to them by there eldest sister who unfortunately died during the war and then there was just my grandmother and her sister left. But my grandmother’s sister decided to devote her life to god and decided to head for the convent. So my grandmother was the only one who was left and fortunately had a family and I guess she was also trying to let the recipe live on by passing it to my mom and my aunties.

This dish as I can say is the best it fits every occasion it was good for birthdays, Christmas, anniversaries, campaign (my grandfather ran for public office) and it was just best for every time the family gets together. It was like a cherry on top during dinning. The dish is always prepared early in the morning around 6 am it’s like a ritual that my grandmother follows it had something to do with the wakening of the beef that is not placed on the fridge, my grandmother prefers to put it in an ice box made from Styrofoam filled with ice and it was also filled with half kilo off salt making it oh so cold. So the beef is taken out from the ice box froze for only 4 hrs. And so she defrosts the one and half kilo of beef by boiling it (the amount of beef depends on the serving) and adding salt and pepper, she makes it clear that no MSG must tamper the recipe. While she boils the beef she prepares the “Mustasa” (a leafy vegetable tastes a bit bitter and can also be an aphrodisiac)about half a kilo of it then she cuts the vegetable into two she divides the leafy party from the stem or the hard part of the vegetable. As soon as she’s done with washing the vegetables, she sautés 2 bulbs of onion and the 1 bulb of garlic garlic. My grandmother sautés the onion first because it cooks longer that the garlic and when she sautés the garlic she leaves the skin on because my grandfather has heart complications she said it was good for the heart. When the garlic is all golden brown, she adds the boiled beef on the frying pan and uses the extract of the beef as broth. Once more the she covers the frying pan and waits for it to boil. After it boils she adds the stem part of the vegetable and once more she waits for it to boil. And after 5 minutes she adds the leafy part of the vegetable and she doesn’t lest the vegetable brake down so much. She made it clear that a vegetable retains its vitamins as long as it does not brake into bits. And that is how you make minanok.

Maybe all it takes to consider a recipe a family recipe or dish is that it involves the family. Everyone will enjoy eating a dish that is filled with fun and love. Like what Nicholas Cage quoted in the movie “NEXT” “it was the summation of the parts working together in such a way that nothing needed to be added, taken away or altered that makes it beautiful.” It is true that when everything just works together for the right place at the right time it is truly beautiful. If a family can make time and help in the kitchen the dish would really be grate.