{"id":4465,"date":"2022-07-21T08:59:15","date_gmt":"2022-07-21T08:59:15","guid":{"rendered":"https:\/\/tastesetters.ph\/?p=4465"},"modified":"2022-10-10T02:38:08","modified_gmt":"2022-10-10T02:38:08","slug":"meet-your-readyfining-food-culture-instructors-chef-gabriel-ong","status":"publish","type":"post","link":"https:\/\/tastesetters.ph\/?p=4465","title":{"rendered":"Meet your READYfining Food Culture Instructors: Chef Gabriel Ong"},"content":{"rendered":"<p>Chef Gabriel Ong graduated summa cum laude with a degree in International Hospitality Management from Enderun Colleges, where he also earned an Area Award in Culinary Arts and Leadership Award. He worked at two-Michelin-star restaurants, like Alan Ducasse at Morpheus in Macau and Amber in Hongkong. He is now a Head Chef at the Tasteless Food Group, Manila.<\/p>\n<p>&nbsp;<\/p>\n<p>For the Trendy Ideas on Frozen Goods category at this year\u2019s i-Workshop READYfining Food Culture, he has shared his recipes for<a href=\"https:\/\/tastesetters.ph\/?osetin_recipe=braised-pork-belly\"> Braised Pork Belly Smokey Guava Glaze<\/a>, <a href=\"https:\/\/tastesetters.ph\/?osetin_recipe=sai-oua-northern-thai-style-sausage\">Sai Oua Northern Thai Sausage<\/a>, and <a href=\"https:\/\/tastesetters.ph\/?osetin_recipe=chocolate-raspberry-olive-oil-log\">Chocolate Olive Oil Raspberry Cake Roll<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Gabriel Ong graduated summa cum laude with a degree in International Hospitality Management from Enderun Colleges, where he also earned an Area Award in Culinary Arts and Leadership Award. He worked at two-Michelin-star restaurants, like Alan Ducasse at Morpheus in Macau and Amber in Hongkong. He is now a Head Chef at the Tasteless&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/tastesetters.ph\/?p=4465\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":4517,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[539],"tags":[],"_links":{"self":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4465"}],"collection":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4465"}],"version-history":[{"count":1,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4465\/revisions"}],"predecessor-version":[{"id":4467,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4465\/revisions\/4467"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/media\/4517"}],"wp:attachment":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}