Rob Pengson may not admit it, but his heartthrob looks have kept his show — Chef to Go (Sundays at 7 p.m. on Q-11) on top of the ratings game for the past several months. Statistics don’t lie. Q-11’s findings show Chef to Go is the most-watched program among ABC females and that it ranked third in household ratings in July.
Tell him about the female factor and Rob responds with an uncomfortable silence. Ask him what makes his show click (Chef to Go is now on its second year) and he loosens up.
It’s all work, he opens up. Each episode revolves around a theme. This Sunday, Sept. 21 and on Sept. 28, it’s Filipino cuisine with a twist. The show, which airs from Alabang Town Center, sees guests Marc Nelson and Paula Taylor helping themselves to generous servings of guinataang halo-halo, Rob’s take on the all-time Pinoy dessert.
“The trick,” he reveals, “is turning something ordinary into something extraordinary.”
Thus, he puts a dash of pinipig here, a sprinkling of ube there, some milk and others and voila! The common halo-halo tastes differently from the one you buy in your friendly neighborhood restaurant or in the school cafeteria.
Rob’s take on the favorite dessert is not saccharine sweet; but yummy just the same. You can’t tell why.
Entertainment ( Article MRec ), pagematch: 1, sectionmatch: 1
Only Rob knows. But all he’s willing to say is, “I make sure my ingredients are readily available in groceries.”
Indeed, why make things hard for the already harassed housewife saddled with rising prices these days? Why burden her with hard-to-find ingredients?
Turning two years old in a dog-eat-dog world also means minding your social responsibility. Rob does his share by thinking green as much as he can.
“The emphasis is on nutrients,” he insists. Thus, he wants his environment-friendly grocery bag to carry only the freshest ingredients and more vegetables.
“I’d rather not use plastic bags,” he explains.
So don’t be surprised if you...