CHEF LOUIS EGUARAS: FILIPINOS’ PRIDE

CHEF LOUIS EGUARAS. Presidential Culinary Services is the forte of Chef Louis Eguaras. He loves cooking! At the age of thirteen, he started cooking. His mother is his inspiration in cooking. He learned how to cook spaghetti with meatballs and since then he started cooking. Chef Louis Eguaras joined the United States Navy as a Culinary Specialist at the age of twenty with the thinking of that the Navy has one of the best culinary schools with civilian instructors from Le Cordon Bleu Culinary Academy. After graduation, he was recruited to work in Camp David in 1992. From 1992-1993, he was assigned in Camp David and had an opportunity to cooked for President George Bush, Sr., First Lady Barbara Bush, Vice President Dan Quayle and Second Lady Marilyn Quayle as well as many of the President's guests. Also he was able to cook for the Prime Minister John Majors of Great Britain, Prime Minister Mulroney of Canada and celebrities like Arnold Schwarzenegger, Bruce Willis, Demi Moore, Amy Grant, George Strait and many more. Few years later, je was transferred to the White House Staff Mess ("WHSM"), a fine dining restaurant in the West Wingof the White House that served the President, First Lady and Senior Staff members like David Gergen, Leon Panetta, Sandy Berger, George Stephanoupolis and Dee Dee Myers. In his stay in the palace, he was privileged to cook for Nelson Mandela and celebrities like Tom Hanks, Jimmy Buffett, Sir Anthony Hopkins, Oliver Stone, James Woods, Mick Jagger and the Rolling Stones, Crosby, Stills and Nash and many more. After his work at The White House, Chef Louis worked in Hawaii as a personal chef for a Four-Star Admiral. He also worked as a personal chef for a high ranking Navy official. From there, he learned many things like menu planning and shopping for personal authorities. Then after working as a personal chef, Chef Louis went to Los Angeles. Now, he is currently promoting his book entitled 101 Things I Learned in Culinary School. He travels the world to promote and share his knowledge about Presidential Cuisine.

Chef Louis cooking in action.

Last January 10, 2013, 2pm at Center for Culinary Art Manila, USDA Room, Chef Louis Eguaras shared his knowledge about Presidential Cuisine.  Chefs and students from CCA as well with other chefs from different schools and restaurants are privileged to witness him to do a demo cooking about Presidential Cuisines. 

As a Filipino chef, he never forgot where he came from, he even shared stories about his childhood here in the Philippines and how he was able to build his dreams. According to him during his childhood, her mother influenced him and his sister to cook. “It was all her fault” as he teased. She was his inspiration. He remembers that her mother used to bring him in Intercontinental Hotel when he was a child. Her mother worked as one of the personnel in the kitchen of the said hotel. This is where he was exposed in cooking. As they moved to US, her mother taught him how to cook, and from there, he never stops until now. In the US , he fulfilled his dreams as a chef and landed a work on the Navy. He worked in worked in Camp David and at the White House. He shared interesting stories and his wonderful experiences during his stay. He even mentioned that “Filipinos are part of the American History” because a lot of Filipinos are doing great in culinary world. And a lot of them are cooking for the President of the United States in the White House.

Chef Louis making mixing the ingredients while sharing his experiences to the crowd.

Aside from sharing his experiences and expertise in presidential cuisine, he even shared some tips about cooking. He said that when cooking for someone; always consider the things they are familiar with or things they haven’t tried. Familiar things specifically the foods would show the culture of the person you are cooking for. And of course, the new things would be ideal to explore and experience another culture and learn from it. One thing I learned from him is that you must study and research in order to satisfy people’s cravings. Also, he gave some tips about using herbs and spices. You must be really careful in adding herbs and spices because some of it has strong flavor. But one good thing about being a savoury chef according to him is, when you commit mistakes, you can change and adjust the ingredients.

State Dinner for President Nelson Mandela

 (Layered Late-Summer Vegetables with Lemongrass and Red Curry)

         President Clinton State Dinner for Emperor of Japan
(Grilled Artic Char Wild Mushroom Risotto)

President Clinton State dinner  for President Boris Yelton
(Vodka Marinated Salmon with cucumber salad and KashaPilaf) 

    President Geroge H.W. Bush Favorite
 (Crab Cakes with Cajun Remoulade)    

At the end of the cooking demo, Chef Louis taught me three life lessons. First, cooking is a passion and culinary world open big opportunities for you. You have to grab every opportunity to learn and grow in the food industry. We have to cook our hearts out in order to succeed. Second, Nationalism, being a Filipino chef it is our responsibility to make the Filipino cuisine be recognized by the world and take good care of the legacy of the Filipino chefs. As a future chef, we must be the advocate of the Filipino cuisines. We must not forget where we came from and pay tribute to the country that molds us. And lastly, do what makes you happy. We must follow our heart and fulfill our dreams.

Chef Louis and Mrs. Susan Guerero in gioving the Certificate of Appreciation

Students of CCA with Chef Louis Eguaras