Tuesday, December 27, 2011
Monday, December 12, 2011
Pilaterun
Ask any marathon junkie, and chances are he or she will extol the benefits of running. And why not, when running is easily one of the most affordable, fuss-free, and popular ways to get in shape?
But what they don't tell you is how running can be physically more damaging than other sports like swimming or cycling.
Pauline Leong, principal physiotherapist at the Department of Physiotherapy, Singapore General Hospital, warns that by the time joggers realise that excessive running is doing more harm than good to their bodies, they would have sustained injuries that require costly and painful treatments.
"Often, these patients think the pain — especially to their joints — is part of the rigour of the sport," says Pauline. "What they don't realise is that as the injury worsens, so do their chances of recovery through simple rehabilitation."
Injuries are just the tip of the iceberg. There have been well-publicised cases of otherwise healthy joggers having a sudden heart attack while pounding the pavement. Some have even resulted in death.
Related article: Sudden cardiac death: Are you at risk?
Still, the benefits of running far outweigh its health hazards.
For Pauline Leong, it's about knowing the health risks that are associated with running, and how to mitigate them. "More importantly, it's about knowing yourself and being realistic about your run targets," she adds.
Here are some hazards of running, and the steps you can take to prevent them.
1. Joint problems
Nothing feels the impact of your runs like your joints. They are compressed with every step you take. If you overuse them, they become inflamed, painful and sore. This can lead to serious long-term joint disorders if left unchecked.
What you can do:
"The right running shoes can help absorb some of the strain on your joints," suggests Pauline. "They act as shock absorbers, cushioning some of the impact from your feet as they hit the ground." So if you plan on running regularly, be prepared to spend more on a quality pair of shoes. You need to change your shoes after about 300-400 miles (approx. 500-650 km) depending on your body weight and running style. Picking the appropriate shoe for you foot type is also important. There is no one shoe that fits all. Your knees and feet will thank you.
Related video: Causes and treatments of joint wear
2. Shin splints
A common affliction among runners, shin splints cause searing pains up your shins. In essence, it is a result of weakness and tightness in the muscles that attach your foot to the lower part of your leg. And it usually occurs to those new to running and those doing long distance running without the proper training.
What you can do:
Stretch well after every run, advises Pauline. "This lengthens the muscles and allows you to generate maximal forces through the shin muscles". Pain beyond the normal muscle aches post running should be investigated as it could indicate stress fractures or other shin injuries. Rest and recovery is important if you regularly do long runs.
3. Back problems
Proper running posture is important to keep back problems at bay. Strong core muscles will help you maintain good posture.
What you can do:
Be sure to stretch well after every session. Pauline adds: "Stretching lengthens your spine and separates the vertebrae, easing some of the compression caused by running." Pilates is also a good way to lengthen and strengthen your spinal muscles. It improves the range of movement in your lower back, and may help you cope better with your runs.
Related video: Causes and treatments of lower back pain
4. Muscle tears
Due to the frequency and stresses placed on the muscles, runners may be prone to muscle tears. Over-training without proper rest can make one more susceptible to muscle tears. Cross-training and stretching will help prevent this.
What you can do:
As shortened muscles may be prone to muscle tears and pulls, always stretch properly before and after your runs. Pauline explains: "This gives your muscles maximum flexibility and reduces the risk of tears." Cross train by doing other activities like swimming and cycling to prevent overuse. This trains other muscles not targeted through running.
5. Dehydration
Dehydration increases muscle fatigue and exhaustion. Early signs of dehydration include increased thirst, nausea, dry mouth, and headache. If you're feeling light-headed, or experiencing cramps, chills and disorientation, these are signs of major dehydration. You need to continually hydrate. Do not wait till symptoms occur before drinking. It will be too late!
What you can do:
Always ensure that you are always well hydrated before every run. Pauline says: "Drink as much as five litres of water a day to replace lost nutrients during a long run."
6. Heart attack
Running places huge demands on your cardiovascular system, which requires increased levels of oxygen intake to keep you running. If your arteries are clogged or restricted, your body won't be able to keep up the oxygen supply to your heart. This leads to a heart attack. It can hit even healthy runners, typically due to a previously unknown heart condition.
What you can do:
Before you take up running or any other form of physical activity, have a physician clear you for strenuous activity (even if you are healthy!). Pauline explains: "The physician will be able to determine if you have any underlying heart problems which may be exacerbated by exercise." Keep to a low-fat diet and gradually increase your running to prevent a sudden strain on your cardiovascular system.
But what they don't tell you is how running can be physically more damaging than other sports like swimming or cycling.
Pauline Leong, principal physiotherapist at the Department of Physiotherapy, Singapore General Hospital, warns that by the time joggers realise that excessive running is doing more harm than good to their bodies, they would have sustained injuries that require costly and painful treatments.
"Often, these patients think the pain — especially to their joints — is part of the rigour of the sport," says Pauline. "What they don't realise is that as the injury worsens, so do their chances of recovery through simple rehabilitation."
Injuries are just the tip of the iceberg. There have been well-publicised cases of otherwise healthy joggers having a sudden heart attack while pounding the pavement. Some have even resulted in death.
Related article: Sudden cardiac death: Are you at risk?
Still, the benefits of running far outweigh its health hazards.
For Pauline Leong, it's about knowing the health risks that are associated with running, and how to mitigate them. "More importantly, it's about knowing yourself and being realistic about your run targets," she adds.
Here are some hazards of running, and the steps you can take to prevent them.
1. Joint problems
Nothing feels the impact of your runs like your joints. They are compressed with every step you take. If you overuse them, they become inflamed, painful and sore. This can lead to serious long-term joint disorders if left unchecked.
What you can do:
"The right running shoes can help absorb some of the strain on your joints," suggests Pauline. "They act as shock absorbers, cushioning some of the impact from your feet as they hit the ground." So if you plan on running regularly, be prepared to spend more on a quality pair of shoes. You need to change your shoes after about 300-400 miles (approx. 500-650 km) depending on your body weight and running style. Picking the appropriate shoe for you foot type is also important. There is no one shoe that fits all. Your knees and feet will thank you.
Related video: Causes and treatments of joint wear
2. Shin splints
A common affliction among runners, shin splints cause searing pains up your shins. In essence, it is a result of weakness and tightness in the muscles that attach your foot to the lower part of your leg. And it usually occurs to those new to running and those doing long distance running without the proper training.
What you can do:
Stretch well after every run, advises Pauline. "This lengthens the muscles and allows you to generate maximal forces through the shin muscles". Pain beyond the normal muscle aches post running should be investigated as it could indicate stress fractures or other shin injuries. Rest and recovery is important if you regularly do long runs.
3. Back problems
Proper running posture is important to keep back problems at bay. Strong core muscles will help you maintain good posture.
What you can do:
Be sure to stretch well after every session. Pauline adds: "Stretching lengthens your spine and separates the vertebrae, easing some of the compression caused by running." Pilates is also a good way to lengthen and strengthen your spinal muscles. It improves the range of movement in your lower back, and may help you cope better with your runs.
Related video: Causes and treatments of lower back pain
4. Muscle tears
Due to the frequency and stresses placed on the muscles, runners may be prone to muscle tears. Over-training without proper rest can make one more susceptible to muscle tears. Cross-training and stretching will help prevent this.
What you can do:
As shortened muscles may be prone to muscle tears and pulls, always stretch properly before and after your runs. Pauline explains: "This gives your muscles maximum flexibility and reduces the risk of tears." Cross train by doing other activities like swimming and cycling to prevent overuse. This trains other muscles not targeted through running.
5. Dehydration
Dehydration increases muscle fatigue and exhaustion. Early signs of dehydration include increased thirst, nausea, dry mouth, and headache. If you're feeling light-headed, or experiencing cramps, chills and disorientation, these are signs of major dehydration. You need to continually hydrate. Do not wait till symptoms occur before drinking. It will be too late!
What you can do:
Always ensure that you are always well hydrated before every run. Pauline says: "Drink as much as five litres of water a day to replace lost nutrients during a long run."
6. Heart attack
Running places huge demands on your cardiovascular system, which requires increased levels of oxygen intake to keep you running. If your arteries are clogged or restricted, your body won't be able to keep up the oxygen supply to your heart. This leads to a heart attack. It can hit even healthy runners, typically due to a previously unknown heart condition.
What you can do:
Before you take up running or any other form of physical activity, have a physician clear you for strenuous activity (even if you are healthy!). Pauline explains: "The physician will be able to determine if you have any underlying heart problems which may be exacerbated by exercise." Keep to a low-fat diet and gradually increase your running to prevent a sudden strain on your cardiovascular system.
Saturday, December 3, 2011
HONGKONG
Feed me, Hong Kong
By Boboy S. Consunji (The Philippine Star) Updated December 04, 2011 12:00 AM Comments (0)
Hutong foyer: You know you’re in for a life-changing dining experience when you see the drama of old China and the Hong Kong nightline peeping through the windows.
| Zoom
MANILA, Philippines - We’ve read all too often the old Proust line about how the real voyage of discovery consists not in seeing new places but in seeing with new eyes. I only had less than a week for a break and the default choice was Hong Kong. It’s close to home. I have visited it many, many times, but have not experienced it as the culinary capital of Asia. Feed me, Hong Kong was my battlecry.
Hong Kong was also a natural choice because it had always been the best place to lose myself and affirm myself as well. I had long realized that travail came with travel, when going overseas. I’d always end up physically tired. The aimlessness, the geographical uncertainties, the certainty of running into some hazard wear me down. And I love that. Hong Kong fulfills all that. It also tells me that, while I enjoy having sand all over my feet in an island down south, I enjoy more being in a crazy urban setting. It’s who I am.
The traveler in me wants to shake up the complacencies that living in the more comfortable side of Manila have gagged him. I rarely take public transport. It’s a pain to walk more than two blocks. I don’t sample cheap food. Hong Kong ungags me from those bourgeois restrictions.
So here’s a lowdown on our HK food trip. Thanks to my best pal James Reyes who’s good with maps, I was able to visit most of the restaurants on my list. I had a week to research and prepare the list. You should do the same if you’re in for a culinary adventure: seek the places out with a precise navigator, not enter a restaurant on a whim. Plus, take late lunches or early dinners because all the great places that don’t accept reservations will always be full. Allow time for getting lost, which can actually be fun. The unfamiliar alleys foster local color, humour and great shopping finds.
For our first dinner, we headed for Yuen Kee Restaurant on Kimberley Road, off Nathan Road in Tsim Sha Tsui. Yuen Kee was an ideal first stop in my list. It was a short walk from our hotel on a cool late November evening (20 °C).
Yuen Kee is a decades-old chain known for its roasted goose. We ordered that along with braised beef with vegetables. The taste of the goose and its crisped skin was unbelievable good. It wasn’t greasy and gamey at all. It also smelled as good as it tasted. It had an after-taste that I didn’t want to get rid of. You can just have goose and be really happy. The price of the meal, soda included, was just under HK$50.
After dinner, we wanted to have a few drinks which we would usually have in the posh Lan Kwai Fong district. But it was late for a train ride to HK island. So we kept walking and searching for a bar until we chanced upon Knutsford Terrace. We never knew it existed because we rarely stayed in Kowloon before. We thought we were lucky to be staying in that part of HK. Kowloon has a great alternative to Lan Kwai Fong in Knutsford.
Hidden behind the buildings in Kimberley, Knutsford is a terrace street filled with bars and restaurants. Only pedestrians are allowed on the strip which is perched high on Observatory Hill. The bars are mostly themed Italian, Japanese, Indian, Mid-eastern, and Southeast Asian. We settled for Wildfire Grill which had a lone empty table in its al fresco section. The tall glass of draught was great, yet pricey (as in all other HK bars); the conversation with the animated Filipino waiter Sonny from Tondo, most engaging.
From Knutsford, off we went to 7/11 for cheaper beer — Blue Ice Beer. We missed San Miguel’s best beer brand, and HK still has sells it. That’s one more reason to love HK.
Our second day brought us to Horizons in Ap Lei Chau or Aberdeen Island (take Bus 590 from Admiralty). This was a retail adventure and must be the subject of another piece. Let me just say it’s pure retail heaven: 23 floors offering literally everything: home furnishing, books, children’s toys, Joyce, Dries van Noten, Comme des Garcons, Marni, Yohji Yamamoto, Vivienne Westwood, Jimmy Choo, MaxMara, Paul Smith, Armani. Everything that’s beautiful, priced much less than in other stores.
I had to tick off another not-so-pricey restaurant from the list after contributing to Miuccia’s coffers. From Admiralty, we hopped the train to Central for Luk Yu Teahouse, said to be the most famous dim sum place in HK. Luk Yu is a swankier and neater version of Ma Mon Luk on Quezon Avenue. Named after the 8th century tea master Lu Yu, this tea house transport you to old Hong Kong with its marbled floors, stained glass windows, huge scrolls and black fans spinning lazily. The place was packed, the middle-age blasé waiters were all over the place, the kitchen was noisy, the dishwasher was banging pots, pans and plates– all good signs for a Chinese eating place. The dim sum, fried spring rolls with bamboo shoots, chicken in curry sauce didn’t disappoint.
After Central, we headed back to Tsim Sha Tsui for a break from eating, by shopping in our favorite clothing store Another. In Another, there wasn’t any lumberjack-inspired fashion which was the current trend. That was a relief.
I was hoping to visit Lau Sum Kee Noodle House, the Michelin-rated but inexpensive noodle house in Sham Shui Po. But I had been wearing the wrong footwear all day. I dreaded going through the MTR again, wading through the packed streets of Kowloon, unsure of where to find Lau Sum. We chose the nearest seafood and noodle place near our hotel. It wasn’t on my list but I was happy just the same.
At Aberdeen Fishball & Noodles Restaurant, we had braised beef with dry noodles, roast chicken in soup with Shanghai noodles, and fish skin. Unpretentious. Comfort food. Super cheap. Wonderful, wonderful fish skin.
On our third day in HK, we thought we should get nourishment of a different kind, one that feeds the soul: the art in the Hong Kong Museum of Art. We’d always see that huge structure by the harbor but never bothered to check out. If you thought art and HK don’t go together, try visiting the Museum even for just an hour. We were lucky to find Wu Guanzhong’s exhibition. Wu was the father of modern Chinese art, and the first Chinese to exhibit at the British Museum. His work was breathtaking. He combined the Western techniques of oil painting with traditional Chinese brushstrokes and calligraphy. I liken my experience with Chinese art to HK’s famous Peking duck: it’s rich, expertly carved/made, you’d like to bring it home, it takes the Chinese touch to make it distinctive and memorable, it’s hard to replicate. Of course, it’s just as filling.
In keeping with the day’s ‘art’ theme, we booked ourselves a table at Hutong (28/F 1 Peking Road, Tsim Sha Tsui). We knew that dinner at Hutong would be very pricey so the day’s shopping expenses were kept to a minimum. Our friend Sandy Higgins of Slim’s insisted that we save up for Hutong: It’s a must for art directors, ad agency people, or anyone in the arts. Sandy was right. Hutong was just stunning.
A hutong is an alley in an ancient Chinese courtyard. The restaurant version is a stylized recreation with red lanterns as the sole bright accent in a seductive and muted setting. The splendid view of Hong Kong from the 28th floor is what you mostly pay for. It felt like being in a period Zhang Yimou movie.
Some friends warned us that the menu wasn’t as good as the interiors. I thought otherwise. I love Northern Chinese cuisine, and Hutong was all about that. I wanted real Sichuan adventure so I asked for the spiciest thing on the menu: Soft-shell Crab topped with Chili. We ate all the crabs but had to down scoops of Ben & Jerry’s in Knutsford to literally let off steam. The crabs went well with pig’s throat-and-leek salad and some dry noodles which weren’t on the menu. Would I go back to Hutong? Absolutely, as long as I’m not paying.
Our last full day was spent dining in familiar places. We chose to end the adventure into unfamiliar culinary land with Hutong. That was too good to top. So lunch was at Din Tai Fung (Silvercord across Harbour City), also our default Chinese place in Shanghai and Singapore. We had our favorite Xiao Long Bao, steamed chicken and porkchop over rice. We then crossed the street to Harbour City for Lavazza coffee and green apple pudding with vanilla ice cream at Spasso Italian Bar on the mall’s roof deck.
For our last night in HK, we made plans for Da Ping Huo in the Central. The place serves a 12-year-old 12-course Sichuan meal in a hidden private kitchen on Hollywood Road. But we had to cancel. With 12 courses, there wouldn’t much time for shopping for footwear. After all, HK is the citadel for fabulous footwear, other than food.
So we had McDonalds on our last night, after finally getting the shoes I liked in Granville (yes, Inday, the strip that was once famous for knock-offs and cheap viajera merchandise has been made-over as a funky shopping haven). After 4 nights of re-discovering Hong Kong, with our guts and souls nourished to the max, we had to take it easy. The service by the charming elderly fastfood crew was quicker. The McDo burger seemed yummier. Maybe, I’m just biased for Hong Kong.
By Boboy S. Consunji (The Philippine Star) Updated December 04, 2011 12:00 AM Comments (0)
Hutong foyer: You know you’re in for a life-changing dining experience when you see the drama of old China and the Hong Kong nightline peeping through the windows.
| Zoom
MANILA, Philippines - We’ve read all too often the old Proust line about how the real voyage of discovery consists not in seeing new places but in seeing with new eyes. I only had less than a week for a break and the default choice was Hong Kong. It’s close to home. I have visited it many, many times, but have not experienced it as the culinary capital of Asia. Feed me, Hong Kong was my battlecry.
Hong Kong was also a natural choice because it had always been the best place to lose myself and affirm myself as well. I had long realized that travail came with travel, when going overseas. I’d always end up physically tired. The aimlessness, the geographical uncertainties, the certainty of running into some hazard wear me down. And I love that. Hong Kong fulfills all that. It also tells me that, while I enjoy having sand all over my feet in an island down south, I enjoy more being in a crazy urban setting. It’s who I am.
The traveler in me wants to shake up the complacencies that living in the more comfortable side of Manila have gagged him. I rarely take public transport. It’s a pain to walk more than two blocks. I don’t sample cheap food. Hong Kong ungags me from those bourgeois restrictions.
So here’s a lowdown on our HK food trip. Thanks to my best pal James Reyes who’s good with maps, I was able to visit most of the restaurants on my list. I had a week to research and prepare the list. You should do the same if you’re in for a culinary adventure: seek the places out with a precise navigator, not enter a restaurant on a whim. Plus, take late lunches or early dinners because all the great places that don’t accept reservations will always be full. Allow time for getting lost, which can actually be fun. The unfamiliar alleys foster local color, humour and great shopping finds.
For our first dinner, we headed for Yuen Kee Restaurant on Kimberley Road, off Nathan Road in Tsim Sha Tsui. Yuen Kee was an ideal first stop in my list. It was a short walk from our hotel on a cool late November evening (20 °C).
Yuen Kee is a decades-old chain known for its roasted goose. We ordered that along with braised beef with vegetables. The taste of the goose and its crisped skin was unbelievable good. It wasn’t greasy and gamey at all. It also smelled as good as it tasted. It had an after-taste that I didn’t want to get rid of. You can just have goose and be really happy. The price of the meal, soda included, was just under HK$50.
After dinner, we wanted to have a few drinks which we would usually have in the posh Lan Kwai Fong district. But it was late for a train ride to HK island. So we kept walking and searching for a bar until we chanced upon Knutsford Terrace. We never knew it existed because we rarely stayed in Kowloon before. We thought we were lucky to be staying in that part of HK. Kowloon has a great alternative to Lan Kwai Fong in Knutsford.
Hidden behind the buildings in Kimberley, Knutsford is a terrace street filled with bars and restaurants. Only pedestrians are allowed on the strip which is perched high on Observatory Hill. The bars are mostly themed Italian, Japanese, Indian, Mid-eastern, and Southeast Asian. We settled for Wildfire Grill which had a lone empty table in its al fresco section. The tall glass of draught was great, yet pricey (as in all other HK bars); the conversation with the animated Filipino waiter Sonny from Tondo, most engaging.
From Knutsford, off we went to 7/11 for cheaper beer — Blue Ice Beer. We missed San Miguel’s best beer brand, and HK still has sells it. That’s one more reason to love HK.
Our second day brought us to Horizons in Ap Lei Chau or Aberdeen Island (take Bus 590 from Admiralty). This was a retail adventure and must be the subject of another piece. Let me just say it’s pure retail heaven: 23 floors offering literally everything: home furnishing, books, children’s toys, Joyce, Dries van Noten, Comme des Garcons, Marni, Yohji Yamamoto, Vivienne Westwood, Jimmy Choo, MaxMara, Paul Smith, Armani. Everything that’s beautiful, priced much less than in other stores.
I had to tick off another not-so-pricey restaurant from the list after contributing to Miuccia’s coffers. From Admiralty, we hopped the train to Central for Luk Yu Teahouse, said to be the most famous dim sum place in HK. Luk Yu is a swankier and neater version of Ma Mon Luk on Quezon Avenue. Named after the 8th century tea master Lu Yu, this tea house transport you to old Hong Kong with its marbled floors, stained glass windows, huge scrolls and black fans spinning lazily. The place was packed, the middle-age blasé waiters were all over the place, the kitchen was noisy, the dishwasher was banging pots, pans and plates– all good signs for a Chinese eating place. The dim sum, fried spring rolls with bamboo shoots, chicken in curry sauce didn’t disappoint.
After Central, we headed back to Tsim Sha Tsui for a break from eating, by shopping in our favorite clothing store Another. In Another, there wasn’t any lumberjack-inspired fashion which was the current trend. That was a relief.
I was hoping to visit Lau Sum Kee Noodle House, the Michelin-rated but inexpensive noodle house in Sham Shui Po. But I had been wearing the wrong footwear all day. I dreaded going through the MTR again, wading through the packed streets of Kowloon, unsure of where to find Lau Sum. We chose the nearest seafood and noodle place near our hotel. It wasn’t on my list but I was happy just the same.
At Aberdeen Fishball & Noodles Restaurant, we had braised beef with dry noodles, roast chicken in soup with Shanghai noodles, and fish skin. Unpretentious. Comfort food. Super cheap. Wonderful, wonderful fish skin.
On our third day in HK, we thought we should get nourishment of a different kind, one that feeds the soul: the art in the Hong Kong Museum of Art. We’d always see that huge structure by the harbor but never bothered to check out. If you thought art and HK don’t go together, try visiting the Museum even for just an hour. We were lucky to find Wu Guanzhong’s exhibition. Wu was the father of modern Chinese art, and the first Chinese to exhibit at the British Museum. His work was breathtaking. He combined the Western techniques of oil painting with traditional Chinese brushstrokes and calligraphy. I liken my experience with Chinese art to HK’s famous Peking duck: it’s rich, expertly carved/made, you’d like to bring it home, it takes the Chinese touch to make it distinctive and memorable, it’s hard to replicate. Of course, it’s just as filling.
In keeping with the day’s ‘art’ theme, we booked ourselves a table at Hutong (28/F 1 Peking Road, Tsim Sha Tsui). We knew that dinner at Hutong would be very pricey so the day’s shopping expenses were kept to a minimum. Our friend Sandy Higgins of Slim’s insisted that we save up for Hutong: It’s a must for art directors, ad agency people, or anyone in the arts. Sandy was right. Hutong was just stunning.
A hutong is an alley in an ancient Chinese courtyard. The restaurant version is a stylized recreation with red lanterns as the sole bright accent in a seductive and muted setting. The splendid view of Hong Kong from the 28th floor is what you mostly pay for. It felt like being in a period Zhang Yimou movie.
Some friends warned us that the menu wasn’t as good as the interiors. I thought otherwise. I love Northern Chinese cuisine, and Hutong was all about that. I wanted real Sichuan adventure so I asked for the spiciest thing on the menu: Soft-shell Crab topped with Chili. We ate all the crabs but had to down scoops of Ben & Jerry’s in Knutsford to literally let off steam. The crabs went well with pig’s throat-and-leek salad and some dry noodles which weren’t on the menu. Would I go back to Hutong? Absolutely, as long as I’m not paying.
Our last full day was spent dining in familiar places. We chose to end the adventure into unfamiliar culinary land with Hutong. That was too good to top. So lunch was at Din Tai Fung (Silvercord across Harbour City), also our default Chinese place in Shanghai and Singapore. We had our favorite Xiao Long Bao, steamed chicken and porkchop over rice. We then crossed the street to Harbour City for Lavazza coffee and green apple pudding with vanilla ice cream at Spasso Italian Bar on the mall’s roof deck.
For our last night in HK, we made plans for Da Ping Huo in the Central. The place serves a 12-year-old 12-course Sichuan meal in a hidden private kitchen on Hollywood Road. But we had to cancel. With 12 courses, there wouldn’t much time for shopping for footwear. After all, HK is the citadel for fabulous footwear, other than food.
So we had McDonalds on our last night, after finally getting the shoes I liked in Granville (yes, Inday, the strip that was once famous for knock-offs and cheap viajera merchandise has been made-over as a funky shopping haven). After 4 nights of re-discovering Hong Kong, with our guts and souls nourished to the max, we had to take it easy. The service by the charming elderly fastfood crew was quicker. The McDo burger seemed yummier. Maybe, I’m just biased for Hong Kong.
Saturday, November 26, 2011
Monday, November 21, 2011
calculations
The science of sexy
Burning calories alone is no guarantee to weight loss
By: Anne A. Jambora
Philippine Daily Inquirer
1:08 am | Tuesday, November 22nd, 2011
3share22 16
The science of sexy is really simple. Your body stores as fat excess calories consumed that aren’t burned. Increase your activities, or add an activity into your lifestyle, and you’ll burn calories.
The amount of calories you’ll burn will depend on the intensity of your activity, of course—
running will burn more compared to walking, for instance.
But burning calories alone is no guarantee to weight loss. To lose a pound of fat, after all, requires you to burn 3,500 calories on top of what you normally burn doing what you usually do every day.
Everybody burns calories everyday, regardless of lifestyle. You burn calories sleeping, sitting, reading, eating, breathing. So even if you’re sedentary, you are burning calories. They’re just not enough to burn that extra cookie you had for lunch today.
When those unspent calories from extra cookies pile up over time, you fool yourself into thinking that your clothes are shrinking.
Burning 3,500 sounds like a lot. Calories burned from running, for instance, is 75.6 cal/mile for a 120-pound person. (Formula from Runner’s World: .63 x your weight equals your net calorie burn per mile.)
That’s why the best way to rid yourself of excess fat for the long haul is to make small and doable lifestyle changes one at a time.
Dual-action drink
According to Angeline Go, Del Monte product manager, Fit ’n Right, which debuted in 2007 with L-Carnitine, is now improved with the addition of GCE (green coffee extract). Go said the new Fit ’n Right is now a dual-action drink to aid one’s weight loss journey.
“The L-Carnitine magnifies the impact of exercise, and the GCE blocks the build-up of fat,” Go said.
A natural ingredient from unroasted green coffee beans, GCE partially blocks the body’s absorption of sugar, thus cutting your daily calories. Less calories means lesser chances of it being stored as fat.
Go also said clinical studies show that daily consumption of GCE results in a significant fat-loss compared to L-Carnitine alone. If coupled with an exercise program or activity, it can aid you in burning even more calories.
“The caffeine in GCE is part of what promotes weight loss, but the amount of caffeine is not that high,” she said.
A 330-ml bottle contains 40 mg of caffeine, less than the caffeine in a can of soda and 1/3 of the caffeine you drink in a cup of coffee. That means you cannot use Fit ’n Right as substitute for your energy drink. Go recommends drinking a 330-ml bottle of Fit ’n Right everyday on top of an exercise program or activity.
“When exercising, monitor your heart rate. Your heart rate is like your gas gauge. If you monitor that, you’d know if you’re pushing yourself too hard or exercising too slow,” said fitness expert Raul Banzon.
Safe zone
Banzon, whose brother collapsed and died from cardiac arrest minutes after crossing the finish line during a full marathon race, warns against pushing yourself too hard. He said if people stayed within their bodies’ limits, perhaps tragedies such as that which struck his brother can be prevented.
Before exercising, know your maximum heart rate, Banzon said. This is determined by subtracting your age from 220. Your target heart rate, the safe zone for your heart to keep on exercising, should be 60-75 percent of your maximum heart rate.
You don’t need to buy a fancy Polar HRM to know your heart rate. Find your pulse, count the beats for 10 seconds, multiply that by six and you get your heart rate. If you count the beats for six seconds, multiply that by 10. To get an accurate result, use the clock as timer.
Burning calories alone is no guarantee to weight loss
By: Anne A. Jambora
Philippine Daily Inquirer
1:08 am | Tuesday, November 22nd, 2011
3share22 16
The science of sexy is really simple. Your body stores as fat excess calories consumed that aren’t burned. Increase your activities, or add an activity into your lifestyle, and you’ll burn calories.
The amount of calories you’ll burn will depend on the intensity of your activity, of course—
running will burn more compared to walking, for instance.
But burning calories alone is no guarantee to weight loss. To lose a pound of fat, after all, requires you to burn 3,500 calories on top of what you normally burn doing what you usually do every day.
Everybody burns calories everyday, regardless of lifestyle. You burn calories sleeping, sitting, reading, eating, breathing. So even if you’re sedentary, you are burning calories. They’re just not enough to burn that extra cookie you had for lunch today.
When those unspent calories from extra cookies pile up over time, you fool yourself into thinking that your clothes are shrinking.
Burning 3,500 sounds like a lot. Calories burned from running, for instance, is 75.6 cal/mile for a 120-pound person. (Formula from Runner’s World: .63 x your weight equals your net calorie burn per mile.)
That’s why the best way to rid yourself of excess fat for the long haul is to make small and doable lifestyle changes one at a time.
Dual-action drink
According to Angeline Go, Del Monte product manager, Fit ’n Right, which debuted in 2007 with L-Carnitine, is now improved with the addition of GCE (green coffee extract). Go said the new Fit ’n Right is now a dual-action drink to aid one’s weight loss journey.
“The L-Carnitine magnifies the impact of exercise, and the GCE blocks the build-up of fat,” Go said.
A natural ingredient from unroasted green coffee beans, GCE partially blocks the body’s absorption of sugar, thus cutting your daily calories. Less calories means lesser chances of it being stored as fat.
Go also said clinical studies show that daily consumption of GCE results in a significant fat-loss compared to L-Carnitine alone. If coupled with an exercise program or activity, it can aid you in burning even more calories.
“The caffeine in GCE is part of what promotes weight loss, but the amount of caffeine is not that high,” she said.
A 330-ml bottle contains 40 mg of caffeine, less than the caffeine in a can of soda and 1/3 of the caffeine you drink in a cup of coffee. That means you cannot use Fit ’n Right as substitute for your energy drink. Go recommends drinking a 330-ml bottle of Fit ’n Right everyday on top of an exercise program or activity.
“When exercising, monitor your heart rate. Your heart rate is like your gas gauge. If you monitor that, you’d know if you’re pushing yourself too hard or exercising too slow,” said fitness expert Raul Banzon.
Safe zone
Banzon, whose brother collapsed and died from cardiac arrest minutes after crossing the finish line during a full marathon race, warns against pushing yourself too hard. He said if people stayed within their bodies’ limits, perhaps tragedies such as that which struck his brother can be prevented.
Before exercising, know your maximum heart rate, Banzon said. This is determined by subtracting your age from 220. Your target heart rate, the safe zone for your heart to keep on exercising, should be 60-75 percent of your maximum heart rate.
You don’t need to buy a fancy Polar HRM to know your heart rate. Find your pulse, count the beats for 10 seconds, multiply that by six and you get your heart rate. If you count the beats for six seconds, multiply that by 10. To get an accurate result, use the clock as timer.
roberto KINGPIN
http://www.philstar.com/Article.aspx?articleId=750128&publicationSubCategoryId=86
Wealth is not his that has it, but his that enjoys it. — Benjamin Franklin
Is the 74-year-old Roberto “Bobby” V. Ongpin guilty of illegalities or a financial genius? Alphaland/PBCom/PhilWeb boss and former Marcos-era Trade and Industry, he recently agreed to a no-holds-barred interview with the Philippine Star. The Harvard-trained Ongpin was grilled on Nov. 14 by senators on allegations he got P660 million in behest loans from the state-owned Development Bank of the Philippines (DBP), which he used to buy Philex Mining stocks for resale to Manny Pangilinan. He denied this and other accusations.
Though from a socially prominent family of Chinese immigrants, the family fortune was gone by the fifth generation and Chinese mestizo Bobby Ongpin had to go to school at the Ateneo on a scholarship. He was the youngest chairman of SGV Group and second youngest Cabinet minister of President Marcos, during which he had 22 bodyguards. His P56-billion wealth, as estimated by Forbes, is self-made, making him reputedly the ninth richest person in the Philippines.
Philippine STAR: You seemed very confident during the Senate hearing.
ROBERTO ONGPIN: My friends said I did well…
Is your wealth or net worth US$1.3 billion according to Forbes magazine?
Why should I tell you?
Is the magazine accurate?
It is nowhere near $1.3 billion, but how I wish Forbes was right.
Your 424-hectare Balesin island off the east coast of Luzon, from whom did you buy that?
No, I don’t have it, it’s actually owned by Alphaland Corporation of which I’m chairman. Do you remember Ed Tordesillas, he was my Trade Undersecretary, he used to own the island.
How did he acquire that island?
Ed used to work for Baby Ysmael and he bought it from the latter in the 1950s. The Ysmaels used to be in steel and other businesses. Ed runs a little resort there, but he didn’t have enough money to expand it. He died four or five years ago, then his family sold the island to me two years ago.
How does it compare to Boracay?
Balesin is half the size of Boracay, but also half the distance from Manila. It’s on the Pacific Ocean side, it has seven kilometers of beautiful beachfront.
Is it true what I heard, that you own a castle or a vineyard in Europe?
What? A castle? Again, I wish I did!
I heard you own many houses?
I have 14 houses, but mostly here in Metro Manila, although I spend half my time abroad where I do a lot of business.
What about a vineyard?
No, I don’t have a vineyard.
You own a house somewhere in Italy?
My wife lives in Tuscany, Italy.
(Research showed that Ongpin owns a 500-year-old villa in Tuscany)
You travel to Europe often, I like that continent and I think Czech beer is the best in the world, not German beer.
No I disagree, Wilson, the best beer in the world is not Czech beer, but San Miguel beer. I’m a director of San Miguel, so I have to be faithful.
Are you also buying control of San Miguel as your next corporate move?
I’m just part of a consortium called Top Frontier, with Iñigo Zobel and Butch Campos, and we are shareholders in San Miguel.
So you’re not taking over or have such plans?
Ramon Ang controls San Miguel with Danding Cojuangco.
What are your opinions on Ang and the way he’s changing San Miguel?
Ramon Ang is an excellent manager and strategist, he turned it around on its head from a food and beverage company into a conglomerate involved in infrastructures and many other major industries. He’s brilliant because he thinks San Miguel already controls 95 to 98 percent of the Philippine beer market, and the only way to grow further is through population growth, so walang kuwenta (it’s futile).
So the diversified San Miguel is much better now and more profitable?
Now San Miguel is into energy, toll roads, mining and of course San Miguel controls a major share of Meralco although Manny Pangilinan has a larger share. But we also own Caticlan airport, which we’re going to develop and expand with substantial amounts of real estate. We also control MRT 7. You know the biggest subsidiary of San Miguel is Petron, and the food and beer businesses now constitute only less than 20 percent of San Miguel revenues, therefore the growth potential is tremendous.
In your controversial Philex and DBP deal, you’ve dealt with MVP. Your impressions?
Bobby Ongpin: One of Marcos’s brilliant Cabinet secretaries also had the most colorful private life. And is now embroiled in allegations involving Mike Arroyo and DBP. “I never borrowed a single cent from government, ever, but only this DBP loan because they asked me… because banks want good borrowers.”
MVP is a very astute businessman and very good strategist. All of them are my friends. I’ve known Manny since his Hong Kong days as an investment banker.
How did you come to acquire that building in Makati along Edsa highway, which is now Alphaland?
That was a derelict building for many years. I would see it every time I come from the airport. Once when I picked up my business partners from Ashmore Group, they asked me: “What is that abandoned building?” After I explained what it was, they said to me: “Let’s buy it.”
Who used to own it and why was it abandoned for so long? I heard the Silverios used to own it?
It was foreclosed by, I believe, PNB (Philippine National Bank), then it was auctioned off by the APT. You remember the Asset Privatization Trust?
Yes, APT used to be headed by banker David SyCip, I interviewed him just before he died, brilliant guy.
The winner of the APT auction for that building was the family of Poch Puyat and Ed Reyes, they kept it as an investment. For 25 years it was derelict.
I think the Reyes family matriarch was a sister of former Senate President Eugenio Puyat, Jr., they used to own Premiere Bank.
They’re related, I think.
By the way, is it true that you’re not on good terms with your former boss, SGV Group founder Washington Sycip?
No comment.
I also heard either Wash SyCip didn’t invite you to his birthday party or you didn’t want to attend?
Did he tell you that?
Why do you think you have done well — as SGV chairman, Marcos-era technocrat and now a billionaire?
Hard work, just hard work.
I heard you met Saddam Hussein of Iraq. What about Libya’s Moammar Gaddafi?
I was only 44 when I met Saddam. Gaddafi I did not meet.
Your great-grandfather Roman Ongpin was a supporter of the Philippine Revolution, any family tales about him?
He owned El ’82 in Binondo, it was selling painting supplies for artists. He was patriotic, he wore a barong tagalog every day.
Your late grandfather Alfonso Ongpin was a top art collector, do you collect paintings too?
No, I do not collect art.
You own Tabacalera?
No, I own it together with Shangri-La Group’s Robert Kuok.
Who are the top three business people on earth that you admire?
Gua na lang (Hokkien for “Me na lang”).
Since you’re director of Shangri-La, I presume you admire Kuok of Malaysia?
Yes, Robert Kuok is very much a business visionary and a true believer in China. He was the first overseas Chinese to put in so much investment in China when other tycoons were not yet around. He put in US$150 million in China in 1979.
How old is Robert Kuok?
He just turned 88.
He’s the same age as Singapore’s Lee Kuan Yew.
They were classmates before.
What is the secret to his good health?
Hard work.
How did you become a friend and trusted adviser of Robert Kuok?
I first met him in 1970 in Kuala Lumpur, when I was setting up an SGV office there.
I read that Robert Kuok is a top capitalist in Malaysia, while one brother of his was a communist rebel killed by the government?
His second brother William was a communist revolutionary killed by the British in the jungles of Malaysia.
Any other impressions of Robert Kuok?
He’s very close to his mother.
Any impressions on some Philippine tycoons?
John Gokongwei Jr. is very well-read, unquestionably smart. He’s probably one of the few self-made tycoons who understand derivatives. Gokongwei studies. Henry Sy is also admirable, he’s got very good instincts and is very hardworking.
Another famous person I heard linked to your name was the late Anna Nicole Smith, I heard you’re a playboy and had an affair or fling with her?
Who told you that? Why are you asking that kind of question, are you Ricky Lo?
So you had a fling with Anna Nicole Smith?
I have two claims to fame. I’m the only person I know who met Saddam Hussein three times and who also knew Anna Nicole Smith when she was 18.
Where did you meet her?
In Houston, Texas.
When was this and how did you meet her?
It was in the late 1980s, after my government stint. My friend Tony Fung and I went there. There was the REIT (real estate investment trust) crash in Houston, Texas in the late 1980s, so many apartment buildings were for sale then, and Anna Nicole Smith was one of our rental agents.
So Anna Nicole Smith became your mistress, or girlfriend?
No (smiles), hit and run only.
Was she already into showbiz?
She was totally ordinary then, not yet a celebrity.
Who are the local and foreign celebrities you’ve had romantic liaisons with?
Huwag mo ng tanungin (Don’t ask anymore).
Who among our Philippine actresses do you consider most beautiful?
I’m often abroad so I don’t know most of them.
Not a single beautiful actress you can name?
I know only Lovi Poe, because she was recently on the cover of a magazine that also featured me in the same issue, that’s all.
I heard you had lots of girlfriends through the years?
Tama na iyan (That’s enough).
Okay, let’s go to the real reason for this interview. You kept denying that DBP granted you a behest loan, but what about Solicitor General Joel Cadiz saying you committed insider trading?
Bullshit!
So you say there was no insider trading by you, DBP executives then and others on Philex stocks?
There was no insider trading… Just read my statements all over the newspapers, I even have full-page ads about their false accusations.
By the way, you’re a friend of MVP and have dealt with him. Would he make a good president of the Philippines?
I think he would, but I don’t think he would ever want to be.
Speaking of the presidency, you claim you’re a victim of persecution in this DBP issue, maybe because you supported Manny Villar’s presidential bid instead of Noynoy?
No, I always support everybody.
So you donated also to Noynoy Aquino?
I don’t give financial contributions during elections.
Are you fronting for the alleged ill-gotten billions of Mike Arroyo and/or his wife Gloria Macapagal Arroyo?
It’s getting a bit tiresome. I already denied that allegation. They keep saying that I’m fronting for Mike. Sabi nga ni Ramon Ang (Ramon Ang in fact said) he fronted for me.
Ramon Ang was your front?
Joke lang iyon ni Ramon Ang (It’s just a joke of Ramon Ang).
So you are not even indirectly a front of Mike Arroyo and GMA for money laundering?
No… I resent and am most upset by false statements like that. Never have I fronted for Mike Arroyo in any transaction, public or private, directly or indirectly… I have never denied that Mike Arroyo is a friend. Mike is a true gentleman who has been my friend long before his wife became president and he will continue to be my friend no matter what.
What about Ashmore Group being a front for the alleged ill-gotten wealth of the Arroyos, since Ashmore does business in developing nations with lots of corrupt politicos?
The speculation that the Ashmore Group, which I represent in the Philippines and which has assets under management in excess of US$50 billion, is somehow involved with me in being a front for Mike Arroyo is simply presposterous! I challenge you or anyone to show proof otherwise.
You were mentioned by Lee Kuan Yew in his interesting book From Third World to First: The Singapore Story, he said he refused your asking for a new $300 to 400 million loan?
After Ninoy Aquino’s assassination in 1983, we were in crisis and we were then running out of money. I was sent by President Ferdinand Marcos in one day to three leaders of ASEAN. There was a plane assigned to me. I left here at 6 a.m. in the morning. The first stop was the Sultan of Brunei, he’s a friend. I told him that I had a personal letter from our president seeking a loan, the Sultan met me and lent us US$150 million. Then I flew to Kuala Lumpur. Dr. Mahathir of Malaysia was one of my original old friends. He told me: “We’re not as rich as Brunei, but I can lend you US$50 million dollars.” Then I flew to Singapore. Before I even started explaining, Lee Kuan Yew told me he knew why I was there, he also already knew how much each of the two other ASEAN leaders had lent, and he said he couldn’t lend us money. Lee Kuan Yew and President Marcos were good friends, and intellectually they’re probably at par with each other.
Why didn’t he lend you money?
Lee Kuan Yew said: “I have seen videotapes of the funeral of Ninoy Aquino. Your country is going through a catharsis.” Honestly, I didn’t know the exact meaning of that word “catharsis,” I had to look up the word in the dictionary later on. He said: “I know what you are here for, what you got from Brunei and from Malaysia. I’m not going to lend you.” I replied to him: “I don’t want to waste your time…” He said, “No, sit down.” We talked for three hours. I left at 7 p.m. He’s not used to people arguing with him; because I disagreed with him that’s why he remembers that meeting with me. At the end of our conversation he said: “Please tell the President sorry I cannot lend you.” And he also said: “I enjoyed talking to you. You’re a very bright young man.”
So Lee Kuan Yew is one leader whom you admire?
Lee Kuan Yew is a very straightforward guy, I greatly admire him. There are many similarities between Lee and his former classmate Robert Kuok.
You’ve met so many colorful personalities…
I’ve had an interesting life.
After all these many years, how would you assess President Ferdinand Marcos?
Marcos was, I believe, a great leader of our country. Critics say he was a dictator, he was a bad guy and all that, but I do not agree. I believe history will judge President Marcos more fairly.
Why do you think so?
Are you old enough to remember EDSA 1? Do you see old videos of that televised scene when his military generals led by Fabian Ver were urging him to attack the protestors on EDSA? President Marcos then said: “You will not fire on the crowds. You will not fire on our own people.” People should put that in perspective. The critics keep saying Marcos was a bad guy, that he destroyed democracy, etc., but to me he will always be a great man.
You knew Marcos well?
I worked closely with him. I not only respect him, but I will also always love that man.
What about accusations that he and his wife amassed ill-gotten wealth through corruption?
Marcos was a simple man. They say he stole money and most especially his cronies. All of that is probably true, but you’ve got to balance that with the fact that he could have been an Assad, a Gaddafi or a Mubarak, leaders who fired at people in the streets. What Marcos said to his generals about never firing on the crowds, that was on TV. It is sad that people forget.
How was Marcos as a boss, was he strict or stern?
Marcos was a very kind-hearted man.
Did you have disagreements with President Marcos?
Of course, I would argue with him a lot, but only in private.
How did you become part of his cabinet? Were you friends?
I didn’t know him. Actually when he invited me to meet him about the possibility of joining his cabinet, my interview was supposed to be only 15 minutes, but it became three to four hours.
So you immediately accepted his offer to join the cabinet?
No.
Why not?
I said to President Marcos: “I can’t join your government, because I’d bring embarrassment to your cabinet.” He asked me why, I told him: “I have a very complicated private life. I told him that aside from my children with my wife, I also have a child with a German girlfriend. President Marcos said: “Those things don’t bother me.”
(Ongpin has two children by his wife, plus a daughter by his German girlfriend, and a son by his Australian girlfriend.)
You were the youngest cabinet official of Marcos?
I was 42 years old then when I joined the cabinet, but the youngest was former Press Secretary Kit Tatad, but he was only one year younger than me.
I heard that the Marcos cabinet was said to be the best in terms of quality of leaders?
There were many outstanding leaders in the cabinet. For example, then Labor Minister Blas Ople, he was an intellectual. I admire him.
I was a student when Ople had a short rift with President Marcos. I think it was because he said there would be an “interregnum” if Marcos passed away and no clear successor. I interviewed him that day in his house, and Ople told me maybe he would just retire in Penang, Malaysia to read and to write the rest of his life.
Why Penang, why not his native Bulacan? He was a nationalist, very well-read, very thoughtful. Ople didn’t even finish college but was brilliant.
Your late brother Jaime “Jimmy” Ongpin was also an achiever like you and served in the cabinet of President Cory C. Aquino as finance secretary. Was there sibling rivalry?
No, never. We both went to Harvard. Do you know that my Chilean/Italian wife and his future wife Maribel were roommates in the US? Jimmy was a year behind me at Harvard. After college, he went to work for Allen & Co., like Mar Roxas… no, my brother brought Mar Roxas to Allen & Co., one of the leading investment banks in New York, very blue chip.
How was it you’re in the Marcos Cabinet when your brother Jimmy Ongpin was an outspoken critic of Marcos?
He felt Marcos was not a good leader of the country. I was high profile in the Marcos government, so the media tried to make us sabong (to clash or duel like in cockfighting).
You say that Marcos was a great leader, but your late brother Jimmy Ongpin said he was a bad leader. Between the two of you, who is correct?
That’s a silly question.
If your late brother was correct, then you are wrong? Your case reminds of the Abad Santos brothers during the time of President Quezon, his justice secretary then was Jose Abad Santos (who would become chief justice and chose death rather than collaborate with the Japanese invaders), and a Communist leader in Central Luzon was his brother Pedro Abad Santos.
My brother Jimmy was just a simple, highly-principled guy. He was a very serious guy.
Are you very different?
The story is told that Jimmy had a black book; his black book was filled with the names and contacts of the best restaurants in the world. I also have my black book, but it is filled with girls (laughs).
Was your brother Jimmy Ongpin right or wrong on President Marcos?
He believed that the country should be governed by another leader.
Why are you close to Gloria Macapagal Arroyo?
GMA, one of the things that is very ironic is that with every past president, I brought in foreign investments. It was in fact during the time of Cory Aquino, whom I knew the least and had met only once, that I brought in the most foreign investments to the Philippines like the Shangri-La hotels.
Other presidents I know like FVR. Erap, I’m very close to, because we grew up together in San Juan. Erap was one president of this country who was unfairly treated. That guy is very popular, people still love him. On GMA, she is one president whom I knew the least.
You were not close to GMA, you have not met her often even socially?
About five times I had met her siguro (maybe) during her nine years as president.
But you don’t deny being close to Mike Arroyo?
Mike Arroyo is a good friend.
Is he very corrupt?
He’s a very nice guy. Everybody is entitled to their own opinion.
You say that the DBP loan to you was not a behest loan, but doesn’t your being close to Mike Arroyo make it believable that the state-owned bank had somehow favored you?
I never borrowed a single cent from government, ever, but only this DBP loan because they asked me… because banks want good borrowers.
But the loan was approved by this government bank in only one day…
You’re not listening. You should let me finish my sentence… I never needed to borrow from them… They made it like… I do not even need their money in the first place. The total amount of financing I organized over a three-year period was approximately P4 billion and I dealt with a total of six banks, in addition to Ashmore.
Some people suspect your investment funds come from the Arroyos.
My business partner is Ashmore Group of London, which has over over US$50 billion in funds.
You protest your innocence and say all these government charges against you are false. Are you discouraged by all these?
No, this is par for the course. I’ve fought many battles before.
Last question, I researched that as a kid you considered becoming a priest?
Yes, after high school, I contemplated going to the seminary to become a Jesuit priest, but I figured it doesn’t work for me, because you have to celibate (laughs).
Wealth is not his that has it, but his that enjoys it. — Benjamin Franklin
Is the 74-year-old Roberto “Bobby” V. Ongpin guilty of illegalities or a financial genius? Alphaland/PBCom/PhilWeb boss and former Marcos-era Trade and Industry, he recently agreed to a no-holds-barred interview with the Philippine Star. The Harvard-trained Ongpin was grilled on Nov. 14 by senators on allegations he got P660 million in behest loans from the state-owned Development Bank of the Philippines (DBP), which he used to buy Philex Mining stocks for resale to Manny Pangilinan. He denied this and other accusations.
Though from a socially prominent family of Chinese immigrants, the family fortune was gone by the fifth generation and Chinese mestizo Bobby Ongpin had to go to school at the Ateneo on a scholarship. He was the youngest chairman of SGV Group and second youngest Cabinet minister of President Marcos, during which he had 22 bodyguards. His P56-billion wealth, as estimated by Forbes, is self-made, making him reputedly the ninth richest person in the Philippines.
Philippine STAR: You seemed very confident during the Senate hearing.
ROBERTO ONGPIN: My friends said I did well…
Is your wealth or net worth US$1.3 billion according to Forbes magazine?
Why should I tell you?
Is the magazine accurate?
It is nowhere near $1.3 billion, but how I wish Forbes was right.
Your 424-hectare Balesin island off the east coast of Luzon, from whom did you buy that?
No, I don’t have it, it’s actually owned by Alphaland Corporation of which I’m chairman. Do you remember Ed Tordesillas, he was my Trade Undersecretary, he used to own the island.
How did he acquire that island?
Ed used to work for Baby Ysmael and he bought it from the latter in the 1950s. The Ysmaels used to be in steel and other businesses. Ed runs a little resort there, but he didn’t have enough money to expand it. He died four or five years ago, then his family sold the island to me two years ago.
How does it compare to Boracay?
Balesin is half the size of Boracay, but also half the distance from Manila. It’s on the Pacific Ocean side, it has seven kilometers of beautiful beachfront.
Is it true what I heard, that you own a castle or a vineyard in Europe?
What? A castle? Again, I wish I did!
I heard you own many houses?
I have 14 houses, but mostly here in Metro Manila, although I spend half my time abroad where I do a lot of business.
What about a vineyard?
No, I don’t have a vineyard.
You own a house somewhere in Italy?
My wife lives in Tuscany, Italy.
(Research showed that Ongpin owns a 500-year-old villa in Tuscany)
You travel to Europe often, I like that continent and I think Czech beer is the best in the world, not German beer.
No I disagree, Wilson, the best beer in the world is not Czech beer, but San Miguel beer. I’m a director of San Miguel, so I have to be faithful.
Are you also buying control of San Miguel as your next corporate move?
I’m just part of a consortium called Top Frontier, with Iñigo Zobel and Butch Campos, and we are shareholders in San Miguel.
So you’re not taking over or have such plans?
Ramon Ang controls San Miguel with Danding Cojuangco.
What are your opinions on Ang and the way he’s changing San Miguel?
Ramon Ang is an excellent manager and strategist, he turned it around on its head from a food and beverage company into a conglomerate involved in infrastructures and many other major industries. He’s brilliant because he thinks San Miguel already controls 95 to 98 percent of the Philippine beer market, and the only way to grow further is through population growth, so walang kuwenta (it’s futile).
So the diversified San Miguel is much better now and more profitable?
Now San Miguel is into energy, toll roads, mining and of course San Miguel controls a major share of Meralco although Manny Pangilinan has a larger share. But we also own Caticlan airport, which we’re going to develop and expand with substantial amounts of real estate. We also control MRT 7. You know the biggest subsidiary of San Miguel is Petron, and the food and beer businesses now constitute only less than 20 percent of San Miguel revenues, therefore the growth potential is tremendous.
In your controversial Philex and DBP deal, you’ve dealt with MVP. Your impressions?
Bobby Ongpin: One of Marcos’s brilliant Cabinet secretaries also had the most colorful private life. And is now embroiled in allegations involving Mike Arroyo and DBP. “I never borrowed a single cent from government, ever, but only this DBP loan because they asked me… because banks want good borrowers.”
MVP is a very astute businessman and very good strategist. All of them are my friends. I’ve known Manny since his Hong Kong days as an investment banker.
How did you come to acquire that building in Makati along Edsa highway, which is now Alphaland?
That was a derelict building for many years. I would see it every time I come from the airport. Once when I picked up my business partners from Ashmore Group, they asked me: “What is that abandoned building?” After I explained what it was, they said to me: “Let’s buy it.”
Who used to own it and why was it abandoned for so long? I heard the Silverios used to own it?
It was foreclosed by, I believe, PNB (Philippine National Bank), then it was auctioned off by the APT. You remember the Asset Privatization Trust?
Yes, APT used to be headed by banker David SyCip, I interviewed him just before he died, brilliant guy.
The winner of the APT auction for that building was the family of Poch Puyat and Ed Reyes, they kept it as an investment. For 25 years it was derelict.
I think the Reyes family matriarch was a sister of former Senate President Eugenio Puyat, Jr., they used to own Premiere Bank.
They’re related, I think.
By the way, is it true that you’re not on good terms with your former boss, SGV Group founder Washington Sycip?
No comment.
I also heard either Wash SyCip didn’t invite you to his birthday party or you didn’t want to attend?
Did he tell you that?
Why do you think you have done well — as SGV chairman, Marcos-era technocrat and now a billionaire?
Hard work, just hard work.
I heard you met Saddam Hussein of Iraq. What about Libya’s Moammar Gaddafi?
I was only 44 when I met Saddam. Gaddafi I did not meet.
Your great-grandfather Roman Ongpin was a supporter of the Philippine Revolution, any family tales about him?
He owned El ’82 in Binondo, it was selling painting supplies for artists. He was patriotic, he wore a barong tagalog every day.
Your late grandfather Alfonso Ongpin was a top art collector, do you collect paintings too?
No, I do not collect art.
You own Tabacalera?
No, I own it together with Shangri-La Group’s Robert Kuok.
Who are the top three business people on earth that you admire?
Gua na lang (Hokkien for “Me na lang”).
Since you’re director of Shangri-La, I presume you admire Kuok of Malaysia?
Yes, Robert Kuok is very much a business visionary and a true believer in China. He was the first overseas Chinese to put in so much investment in China when other tycoons were not yet around. He put in US$150 million in China in 1979.
How old is Robert Kuok?
He just turned 88.
He’s the same age as Singapore’s Lee Kuan Yew.
They were classmates before.
What is the secret to his good health?
Hard work.
How did you become a friend and trusted adviser of Robert Kuok?
I first met him in 1970 in Kuala Lumpur, when I was setting up an SGV office there.
I read that Robert Kuok is a top capitalist in Malaysia, while one brother of his was a communist rebel killed by the government?
His second brother William was a communist revolutionary killed by the British in the jungles of Malaysia.
Any other impressions of Robert Kuok?
He’s very close to his mother.
Any impressions on some Philippine tycoons?
John Gokongwei Jr. is very well-read, unquestionably smart. He’s probably one of the few self-made tycoons who understand derivatives. Gokongwei studies. Henry Sy is also admirable, he’s got very good instincts and is very hardworking.
Another famous person I heard linked to your name was the late Anna Nicole Smith, I heard you’re a playboy and had an affair or fling with her?
Who told you that? Why are you asking that kind of question, are you Ricky Lo?
So you had a fling with Anna Nicole Smith?
I have two claims to fame. I’m the only person I know who met Saddam Hussein three times and who also knew Anna Nicole Smith when she was 18.
Where did you meet her?
In Houston, Texas.
When was this and how did you meet her?
It was in the late 1980s, after my government stint. My friend Tony Fung and I went there. There was the REIT (real estate investment trust) crash in Houston, Texas in the late 1980s, so many apartment buildings were for sale then, and Anna Nicole Smith was one of our rental agents.
So Anna Nicole Smith became your mistress, or girlfriend?
No (smiles), hit and run only.
Was she already into showbiz?
She was totally ordinary then, not yet a celebrity.
Who are the local and foreign celebrities you’ve had romantic liaisons with?
Huwag mo ng tanungin (Don’t ask anymore).
Who among our Philippine actresses do you consider most beautiful?
I’m often abroad so I don’t know most of them.
Not a single beautiful actress you can name?
I know only Lovi Poe, because she was recently on the cover of a magazine that also featured me in the same issue, that’s all.
I heard you had lots of girlfriends through the years?
Tama na iyan (That’s enough).
Okay, let’s go to the real reason for this interview. You kept denying that DBP granted you a behest loan, but what about Solicitor General Joel Cadiz saying you committed insider trading?
Bullshit!
So you say there was no insider trading by you, DBP executives then and others on Philex stocks?
There was no insider trading… Just read my statements all over the newspapers, I even have full-page ads about their false accusations.
By the way, you’re a friend of MVP and have dealt with him. Would he make a good president of the Philippines?
I think he would, but I don’t think he would ever want to be.
Speaking of the presidency, you claim you’re a victim of persecution in this DBP issue, maybe because you supported Manny Villar’s presidential bid instead of Noynoy?
No, I always support everybody.
So you donated also to Noynoy Aquino?
I don’t give financial contributions during elections.
Are you fronting for the alleged ill-gotten billions of Mike Arroyo and/or his wife Gloria Macapagal Arroyo?
It’s getting a bit tiresome. I already denied that allegation. They keep saying that I’m fronting for Mike. Sabi nga ni Ramon Ang (Ramon Ang in fact said) he fronted for me.
Ramon Ang was your front?
Joke lang iyon ni Ramon Ang (It’s just a joke of Ramon Ang).
So you are not even indirectly a front of Mike Arroyo and GMA for money laundering?
No… I resent and am most upset by false statements like that. Never have I fronted for Mike Arroyo in any transaction, public or private, directly or indirectly… I have never denied that Mike Arroyo is a friend. Mike is a true gentleman who has been my friend long before his wife became president and he will continue to be my friend no matter what.
What about Ashmore Group being a front for the alleged ill-gotten wealth of the Arroyos, since Ashmore does business in developing nations with lots of corrupt politicos?
The speculation that the Ashmore Group, which I represent in the Philippines and which has assets under management in excess of US$50 billion, is somehow involved with me in being a front for Mike Arroyo is simply presposterous! I challenge you or anyone to show proof otherwise.
You were mentioned by Lee Kuan Yew in his interesting book From Third World to First: The Singapore Story, he said he refused your asking for a new $300 to 400 million loan?
After Ninoy Aquino’s assassination in 1983, we were in crisis and we were then running out of money. I was sent by President Ferdinand Marcos in one day to three leaders of ASEAN. There was a plane assigned to me. I left here at 6 a.m. in the morning. The first stop was the Sultan of Brunei, he’s a friend. I told him that I had a personal letter from our president seeking a loan, the Sultan met me and lent us US$150 million. Then I flew to Kuala Lumpur. Dr. Mahathir of Malaysia was one of my original old friends. He told me: “We’re not as rich as Brunei, but I can lend you US$50 million dollars.” Then I flew to Singapore. Before I even started explaining, Lee Kuan Yew told me he knew why I was there, he also already knew how much each of the two other ASEAN leaders had lent, and he said he couldn’t lend us money. Lee Kuan Yew and President Marcos were good friends, and intellectually they’re probably at par with each other.
Why didn’t he lend you money?
Lee Kuan Yew said: “I have seen videotapes of the funeral of Ninoy Aquino. Your country is going through a catharsis.” Honestly, I didn’t know the exact meaning of that word “catharsis,” I had to look up the word in the dictionary later on. He said: “I know what you are here for, what you got from Brunei and from Malaysia. I’m not going to lend you.” I replied to him: “I don’t want to waste your time…” He said, “No, sit down.” We talked for three hours. I left at 7 p.m. He’s not used to people arguing with him; because I disagreed with him that’s why he remembers that meeting with me. At the end of our conversation he said: “Please tell the President sorry I cannot lend you.” And he also said: “I enjoyed talking to you. You’re a very bright young man.”
So Lee Kuan Yew is one leader whom you admire?
Lee Kuan Yew is a very straightforward guy, I greatly admire him. There are many similarities between Lee and his former classmate Robert Kuok.
You’ve met so many colorful personalities…
I’ve had an interesting life.
After all these many years, how would you assess President Ferdinand Marcos?
Marcos was, I believe, a great leader of our country. Critics say he was a dictator, he was a bad guy and all that, but I do not agree. I believe history will judge President Marcos more fairly.
Why do you think so?
Are you old enough to remember EDSA 1? Do you see old videos of that televised scene when his military generals led by Fabian Ver were urging him to attack the protestors on EDSA? President Marcos then said: “You will not fire on the crowds. You will not fire on our own people.” People should put that in perspective. The critics keep saying Marcos was a bad guy, that he destroyed democracy, etc., but to me he will always be a great man.
You knew Marcos well?
I worked closely with him. I not only respect him, but I will also always love that man.
What about accusations that he and his wife amassed ill-gotten wealth through corruption?
Marcos was a simple man. They say he stole money and most especially his cronies. All of that is probably true, but you’ve got to balance that with the fact that he could have been an Assad, a Gaddafi or a Mubarak, leaders who fired at people in the streets. What Marcos said to his generals about never firing on the crowds, that was on TV. It is sad that people forget.
How was Marcos as a boss, was he strict or stern?
Marcos was a very kind-hearted man.
Did you have disagreements with President Marcos?
Of course, I would argue with him a lot, but only in private.
How did you become part of his cabinet? Were you friends?
I didn’t know him. Actually when he invited me to meet him about the possibility of joining his cabinet, my interview was supposed to be only 15 minutes, but it became three to four hours.
So you immediately accepted his offer to join the cabinet?
No.
Why not?
I said to President Marcos: “I can’t join your government, because I’d bring embarrassment to your cabinet.” He asked me why, I told him: “I have a very complicated private life. I told him that aside from my children with my wife, I also have a child with a German girlfriend. President Marcos said: “Those things don’t bother me.”
(Ongpin has two children by his wife, plus a daughter by his German girlfriend, and a son by his Australian girlfriend.)
You were the youngest cabinet official of Marcos?
I was 42 years old then when I joined the cabinet, but the youngest was former Press Secretary Kit Tatad, but he was only one year younger than me.
I heard that the Marcos cabinet was said to be the best in terms of quality of leaders?
There were many outstanding leaders in the cabinet. For example, then Labor Minister Blas Ople, he was an intellectual. I admire him.
I was a student when Ople had a short rift with President Marcos. I think it was because he said there would be an “interregnum” if Marcos passed away and no clear successor. I interviewed him that day in his house, and Ople told me maybe he would just retire in Penang, Malaysia to read and to write the rest of his life.
Why Penang, why not his native Bulacan? He was a nationalist, very well-read, very thoughtful. Ople didn’t even finish college but was brilliant.
Your late brother Jaime “Jimmy” Ongpin was also an achiever like you and served in the cabinet of President Cory C. Aquino as finance secretary. Was there sibling rivalry?
No, never. We both went to Harvard. Do you know that my Chilean/Italian wife and his future wife Maribel were roommates in the US? Jimmy was a year behind me at Harvard. After college, he went to work for Allen & Co., like Mar Roxas… no, my brother brought Mar Roxas to Allen & Co., one of the leading investment banks in New York, very blue chip.
How was it you’re in the Marcos Cabinet when your brother Jimmy Ongpin was an outspoken critic of Marcos?
He felt Marcos was not a good leader of the country. I was high profile in the Marcos government, so the media tried to make us sabong (to clash or duel like in cockfighting).
You say that Marcos was a great leader, but your late brother Jimmy Ongpin said he was a bad leader. Between the two of you, who is correct?
That’s a silly question.
If your late brother was correct, then you are wrong? Your case reminds of the Abad Santos brothers during the time of President Quezon, his justice secretary then was Jose Abad Santos (who would become chief justice and chose death rather than collaborate with the Japanese invaders), and a Communist leader in Central Luzon was his brother Pedro Abad Santos.
My brother Jimmy was just a simple, highly-principled guy. He was a very serious guy.
Are you very different?
The story is told that Jimmy had a black book; his black book was filled with the names and contacts of the best restaurants in the world. I also have my black book, but it is filled with girls (laughs).
Was your brother Jimmy Ongpin right or wrong on President Marcos?
He believed that the country should be governed by another leader.
Why are you close to Gloria Macapagal Arroyo?
GMA, one of the things that is very ironic is that with every past president, I brought in foreign investments. It was in fact during the time of Cory Aquino, whom I knew the least and had met only once, that I brought in the most foreign investments to the Philippines like the Shangri-La hotels.
Other presidents I know like FVR. Erap, I’m very close to, because we grew up together in San Juan. Erap was one president of this country who was unfairly treated. That guy is very popular, people still love him. On GMA, she is one president whom I knew the least.
You were not close to GMA, you have not met her often even socially?
About five times I had met her siguro (maybe) during her nine years as president.
But you don’t deny being close to Mike Arroyo?
Mike Arroyo is a good friend.
Is he very corrupt?
He’s a very nice guy. Everybody is entitled to their own opinion.
You say that the DBP loan to you was not a behest loan, but doesn’t your being close to Mike Arroyo make it believable that the state-owned bank had somehow favored you?
I never borrowed a single cent from government, ever, but only this DBP loan because they asked me… because banks want good borrowers.
But the loan was approved by this government bank in only one day…
You’re not listening. You should let me finish my sentence… I never needed to borrow from them… They made it like… I do not even need their money in the first place. The total amount of financing I organized over a three-year period was approximately P4 billion and I dealt with a total of six banks, in addition to Ashmore.
Some people suspect your investment funds come from the Arroyos.
My business partner is Ashmore Group of London, which has over over US$50 billion in funds.
You protest your innocence and say all these government charges against you are false. Are you discouraged by all these?
No, this is par for the course. I’ve fought many battles before.
Last question, I researched that as a kid you considered becoming a priest?
Yes, after high school, I contemplated going to the seminary to become a Jesuit priest, but I figured it doesn’t work for me, because you have to celibate (laughs).
Tuesday, November 8, 2011
SO FUCKIT up
Foo fighters K's Choice The Afghan Whigs Blue October Blur Bush Death Cab forcutie earlynovember Chevelle Everclear Imogen Heap Hum Jimmy Eat World Marcy Playground MCS Nada Surf Nirvana Pinback Silversun Pickups Smashing Pumpkins Stereophonics TBS The Verve Pipe weezer Hole Yeah yeah yeahs We Are Scientists Thesecret machines modest mouse the postal service My Vitriol Local H and more..
The Starting Line. The Best Of Me
The Starting Line. The Best Of Me
Wednesday, October 26, 2011
neverending
We all go through setbacks and depressing situations in our personal and professional lives that put our families, friends, jobs and businesses in a precarious situation or serious challenge. As a result, we undergo persistent psychological stress, our hope becomes depleted and our will to move on gets hampered. Take the recent Basilan clash between Moro rebels and the Philippine Army’s special forces in which 19 soldiers were killed, the series of crimes involving family members, the increasing number of suicides among Filipinos, the political bickering that gets more heated by the day, the endless traffic experiments, potholes, detours and roadblocks, poverty, the inefficiencies in government and deteriorating family relationships. These are just a few of the things that make us feel bad and suck our optimism.
We shouldn’t allow pessimism to get the better of us, and Price Pritchett’s book Hard Optimism comes in handy to provide direction. It connects us to unyielding hopefulness as it presents guidelines on how to manage our minds to advantage. Pritchett brought science to the whole concept of optimism using a research-based set of mental practices from the new field of behavioral science called “positive psychology.” He said, “Positive thinking is important, but non-negative thinking is the essence of hard optimism. The secret is to manage the way we explain situations to ourselves, especially when we experience failure, difficulties, uncertainty, or loss, but also as we encounter opportunity and success.” The tome is peppered with generous servings of passages and helpful insights.
• The mind is everything. It’s all about the mind. (Donald Trump) An outlook of positive anticipation invigorates us and calls out our potential. It amplifies our responsiveness to opportunities. There is a science to optimism. It can be learned. With practice we can develop it, much like any other skill. Optimism is a huge asset. And as such, optimists get paid more, are healthier, win more competitions, live longer and are better at dealing with doubt and change.
• Attitudes are more important than facts. (Dr. Karl Menninger) Which is more important, what’s happening to us at a given moment, or how we’re handling and responding to the situation? We can’t always have power over what the world brings our way, but we’re free to direct our ideas and dispositions. This gives us the opportunity to rise above trials and tribulations. We live with a shifting assortment of experiences, things that run from good to bad to uncertain. But regardless of how life treats us, optimism is the psychological trump card that helps us win.
• What the caterpillar calls a tragedy, the master calls a butterfly. (Richard Bach) That’s the power of a positive perspective in play, and we’re urged to develop (and adapt) to the descriptive fashion of optimists, who view bad events as transitory occurrences that are sure to be trailed by better times. Instead of getting swamped in the marshland, optimists leave the negatives behind and march forward. For good events like success in the workplace, optimists take personal credit for causing favorable outcomes, saying, “We succeeded because of our traits or special abilities.” Pessimists, on the other hand, declare, “We just got a lucky break.”
• Bad news chases good news away. (An old saying in the newspaper business) US News & World Report reported, “People today are 10 times as likely to suffer from depression as those born two generations ago.” Likewise, the World Health Organization (WHO) recently pronounced that depression is, at present, the world’s fourth most debilitating condition behind heart disease, cancer, and traffic accidents, and is predicted to become the second most debilitating condition worldwide by the year 2020. Dwelling on the negative simply contributes to its power. Pessimism can only survive on a diet of unhappy and unenthusiastic thoughts. Stop feeding our mind with dark elements, and witness how our lives immediately brighten.
• The door to hell is locked from the inside. (Kurt Vonnegut) Pessimism creeps up on us in 4Cs: concern, complaining, commiserating or criticizing. When we’re in any of these four modes of thought, we’re mentally filtering our experiences to dwell on the negative. If we have concerns, change our inner voice from “problem talk” to “solution talk.” If we’re slapped with the urge to gripe or complain, put it on hold until we’ve scanned for a “good news” side to our situation. Defy the inclination to commiserate with others. Partaking in other people’s off-putting outlooks just siphons off all the optimism around us. We will be more helpful if we turn their attention toward more productive activities. Or help fix the warps in their thinking. Or maybe just modify the topic.
• No sense being pessimistic. Wouldn’t work anyway. (Seen on a bumper sticker) Adversity is part of life. When it hits, our innate response is to focus on the 3Ds: the dangers, difficulties and downside. Nothing wrong with that per se, but as the initial shock wears off, we need to give equal time to the upside. Shift the spotlight away from what’s troubling about the situation, and search intensely for what’s potentially good. Use positive reappraisal to handle problems and disappointments. With it, we are able to create space for optimism and nurture hope, as we become more resilient and less vulnerable to the cruel realities of the moment.
• Hope helps move us in the direction of our goals and ambitions. (Dr. Charles R. Snyder, University of Kansas) Make hope a habit. It is an emotional force that points the imagination toward the positive. It is an energizing and mobilizing power towards action. Hope springs eternal, but we cannot count on it to “just happen.” We can deliberately develop hope through mental focus. Practice it like a professional athlete would, armed with a relentless discipline and a fierce determination to improve.
• Defensive pessimism channels the anxiety into troubleshooting efforts. (Dr. Julie Norem) Studies show that, in some situations, pessimism helps us see things more accurately. Some of us cope with anxiety by using an approach that Dr. Norem, a research psychologist at Wellesley College, labeled “defensive pessimism.” It involves a three-step process: setting low expectations, presuming things might turn out poorly, reviewing worst-case scenarios, and mentally rehearsing how to handle the problems. The process enables us to get actual mileage out of our worry, but it can also get on other people’s nerves and give the impression that we lack confidence or ability.
• It is astonishing how short a time it takes for very wonderful things to happen. (Frances Hodgson Burnett) Life always gives us a choice. We can focus on what’s wrong or what’s right. Whichever one we feed our attention to will grow. The one we tend to ignore will wither, weaken and die. We can choose to occupy our minds with anger, or we can forgive other people, situations, and even ourselves. We can empty our minds of these emotional poisons with a grateful attention to things that are wonderfully right. Practice gratitude and forgiveness. And optimism will follow.
• Anything we’re good at contributes to happiness. (Bertrand Russell) Try to shape our work such that every day brings out our best potential. We’ll get a lot more benefits out of recognizing and utilizing strengths than we can from trying to overcome weaknesses. As authors Marcus Buckingham and Donald Clifton of Now, Discover Your Strengths explained, “We must remember that casting a critical eye on our weaknesses and working hard to manage them, while something necessary, will only help us prevent failure. It will not help us reach excellence. We will reach excellence only by understanding and cultivating our strengths.”
• Now … here … this. (Dr. Richard Keefe) We can use this three-word sequence to help us calm ourselves, to concentrate and bring everything within our being to bear on the task at hand. Golfers have a way of embracing the importance of such an idea flow. When they play they have to be with the present shot, not the previous one or the one coming up. Then they need to shut out the noise and distractions, quiet the mind and direct their attention purely on what needs to be done and what they want to see happen. When we lose ourselves in what we’re doing, negative thinking disappears. Pessimism gets crowded out because we’re mentally consumed with what we are happy doing.
• Optimism is the attitude of champions. (Julia Cameron) We can’t change history but we can change our thinking. And recently scientists have proven that our mind can literally change our brain. William James, dubbed the father of modern psychology, said, “If you want quality, act as if you already had it.” Behave the way we want to feel, and our overall experience gravitates toward alignment with our visible actions. We become what we pretend to be. It is not becoming a fake. It means taking care of ourselves.
Life is an unending journey of hurdles, but of fruitful completions, too. We get better and better, as we fail (and fail fast), learn from the failure, pick up the pieces of brokenness, succeed (and succeed some more). Of course, we’ve had moments of tears and joy, triumphs and defeats, but no one can rob us of the free will to avoid sadness, dread and negativity, and lead our lives to happiness, passion, and hard optimism.
We shouldn’t allow pessimism to get the better of us, and Price Pritchett’s book Hard Optimism comes in handy to provide direction. It connects us to unyielding hopefulness as it presents guidelines on how to manage our minds to advantage. Pritchett brought science to the whole concept of optimism using a research-based set of mental practices from the new field of behavioral science called “positive psychology.” He said, “Positive thinking is important, but non-negative thinking is the essence of hard optimism. The secret is to manage the way we explain situations to ourselves, especially when we experience failure, difficulties, uncertainty, or loss, but also as we encounter opportunity and success.” The tome is peppered with generous servings of passages and helpful insights.
• The mind is everything. It’s all about the mind. (Donald Trump) An outlook of positive anticipation invigorates us and calls out our potential. It amplifies our responsiveness to opportunities. There is a science to optimism. It can be learned. With practice we can develop it, much like any other skill. Optimism is a huge asset. And as such, optimists get paid more, are healthier, win more competitions, live longer and are better at dealing with doubt and change.
• Attitudes are more important than facts. (Dr. Karl Menninger) Which is more important, what’s happening to us at a given moment, or how we’re handling and responding to the situation? We can’t always have power over what the world brings our way, but we’re free to direct our ideas and dispositions. This gives us the opportunity to rise above trials and tribulations. We live with a shifting assortment of experiences, things that run from good to bad to uncertain. But regardless of how life treats us, optimism is the psychological trump card that helps us win.
• What the caterpillar calls a tragedy, the master calls a butterfly. (Richard Bach) That’s the power of a positive perspective in play, and we’re urged to develop (and adapt) to the descriptive fashion of optimists, who view bad events as transitory occurrences that are sure to be trailed by better times. Instead of getting swamped in the marshland, optimists leave the negatives behind and march forward. For good events like success in the workplace, optimists take personal credit for causing favorable outcomes, saying, “We succeeded because of our traits or special abilities.” Pessimists, on the other hand, declare, “We just got a lucky break.”
• Bad news chases good news away. (An old saying in the newspaper business) US News & World Report reported, “People today are 10 times as likely to suffer from depression as those born two generations ago.” Likewise, the World Health Organization (WHO) recently pronounced that depression is, at present, the world’s fourth most debilitating condition behind heart disease, cancer, and traffic accidents, and is predicted to become the second most debilitating condition worldwide by the year 2020. Dwelling on the negative simply contributes to its power. Pessimism can only survive on a diet of unhappy and unenthusiastic thoughts. Stop feeding our mind with dark elements, and witness how our lives immediately brighten.
• The door to hell is locked from the inside. (Kurt Vonnegut) Pessimism creeps up on us in 4Cs: concern, complaining, commiserating or criticizing. When we’re in any of these four modes of thought, we’re mentally filtering our experiences to dwell on the negative. If we have concerns, change our inner voice from “problem talk” to “solution talk.” If we’re slapped with the urge to gripe or complain, put it on hold until we’ve scanned for a “good news” side to our situation. Defy the inclination to commiserate with others. Partaking in other people’s off-putting outlooks just siphons off all the optimism around us. We will be more helpful if we turn their attention toward more productive activities. Or help fix the warps in their thinking. Or maybe just modify the topic.
• No sense being pessimistic. Wouldn’t work anyway. (Seen on a bumper sticker) Adversity is part of life. When it hits, our innate response is to focus on the 3Ds: the dangers, difficulties and downside. Nothing wrong with that per se, but as the initial shock wears off, we need to give equal time to the upside. Shift the spotlight away from what’s troubling about the situation, and search intensely for what’s potentially good. Use positive reappraisal to handle problems and disappointments. With it, we are able to create space for optimism and nurture hope, as we become more resilient and less vulnerable to the cruel realities of the moment.
• Hope helps move us in the direction of our goals and ambitions. (Dr. Charles R. Snyder, University of Kansas) Make hope a habit. It is an emotional force that points the imagination toward the positive. It is an energizing and mobilizing power towards action. Hope springs eternal, but we cannot count on it to “just happen.” We can deliberately develop hope through mental focus. Practice it like a professional athlete would, armed with a relentless discipline and a fierce determination to improve.
• Defensive pessimism channels the anxiety into troubleshooting efforts. (Dr. Julie Norem) Studies show that, in some situations, pessimism helps us see things more accurately. Some of us cope with anxiety by using an approach that Dr. Norem, a research psychologist at Wellesley College, labeled “defensive pessimism.” It involves a three-step process: setting low expectations, presuming things might turn out poorly, reviewing worst-case scenarios, and mentally rehearsing how to handle the problems. The process enables us to get actual mileage out of our worry, but it can also get on other people’s nerves and give the impression that we lack confidence or ability.
• It is astonishing how short a time it takes for very wonderful things to happen. (Frances Hodgson Burnett) Life always gives us a choice. We can focus on what’s wrong or what’s right. Whichever one we feed our attention to will grow. The one we tend to ignore will wither, weaken and die. We can choose to occupy our minds with anger, or we can forgive other people, situations, and even ourselves. We can empty our minds of these emotional poisons with a grateful attention to things that are wonderfully right. Practice gratitude and forgiveness. And optimism will follow.
• Anything we’re good at contributes to happiness. (Bertrand Russell) Try to shape our work such that every day brings out our best potential. We’ll get a lot more benefits out of recognizing and utilizing strengths than we can from trying to overcome weaknesses. As authors Marcus Buckingham and Donald Clifton of Now, Discover Your Strengths explained, “We must remember that casting a critical eye on our weaknesses and working hard to manage them, while something necessary, will only help us prevent failure. It will not help us reach excellence. We will reach excellence only by understanding and cultivating our strengths.”
• Now … here … this. (Dr. Richard Keefe) We can use this three-word sequence to help us calm ourselves, to concentrate and bring everything within our being to bear on the task at hand. Golfers have a way of embracing the importance of such an idea flow. When they play they have to be with the present shot, not the previous one or the one coming up. Then they need to shut out the noise and distractions, quiet the mind and direct their attention purely on what needs to be done and what they want to see happen. When we lose ourselves in what we’re doing, negative thinking disappears. Pessimism gets crowded out because we’re mentally consumed with what we are happy doing.
• Optimism is the attitude of champions. (Julia Cameron) We can’t change history but we can change our thinking. And recently scientists have proven that our mind can literally change our brain. William James, dubbed the father of modern psychology, said, “If you want quality, act as if you already had it.” Behave the way we want to feel, and our overall experience gravitates toward alignment with our visible actions. We become what we pretend to be. It is not becoming a fake. It means taking care of ourselves.
Life is an unending journey of hurdles, but of fruitful completions, too. We get better and better, as we fail (and fail fast), learn from the failure, pick up the pieces of brokenness, succeed (and succeed some more). Of course, we’ve had moments of tears and joy, triumphs and defeats, but no one can rob us of the free will to avoid sadness, dread and negativity, and lead our lives to happiness, passion, and hard optimism.
Sunday, October 16, 2011
Tips of a JOB steve
Steve Jobs and the 7 Rules of Success
By Carmine Gallo | Entrepreneur – Fri, Oct 14, 2011 2:36 PM EDT
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Steve Jobs' impact on your life cannot be underestimated. His innovations have likely touched nearly every aspect -- computers, movies, music and mobile. As a communications coach, I learned from Jobs that a presentation can, indeed, inspire. For entrepreneurs, Jobs' greatest legacy is the set of principles that drove his success.
Over the years, I've become a student of sorts of Jobs' career and life. Here's my take on the rules and values underpinning his success. Any of us can adopt them to unleash our "inner Steve Jobs."
1. Do what you love. Jobs once said, "People with passion can change the world for the better." Asked about the advice he would offer would-be entrepreneurs, he said, "I'd get a job as a busboy or something until I figured out what I was really passionate about." That's how much it meant to him. Passion is everything.
2. Put a dent in the universe. Jobs believed in the power of vision. He once asked then-Pepsi President, John Sculley, "Do you want to spend your life selling sugar water or do you want to change the world?" Don't lose sight of the big vision.
3. Make connections. Jobs once said creativity is connecting things. He meant that people with a broad set of life experiences can often see things that others miss. He took calligraphy classes that didn't have any practical use in his life -- until he built the Macintosh. Jobs traveled to India and Asia. He studied design and hospitality. Don't live in a bubble. Connect ideas from different fields.
4. Say no to 1,000 things. Jobs was as proud of what Apple chose not to do as he was of what Apple did. When he returned in Apple in 1997, he took a company with 350 products and reduced them to 10 products in a two-year period. Why? So he could put the "A-Team" on each product. What are you saying "no" to?
5. Create insanely different experiences. Jobs also sought innovation in the customer-service experience. When he first came up with the concept for the Apple Stores, he said they would be different because instead of just moving boxes, the stores would enrich lives. Everything about the experience you have when you walk into an Apple store is intended to enrich your life and to create an emotional connection between you and the Apple brand. What are you doing to enrich the lives of your customers?
6. Master the message. You can have the greatest idea in the world, but if you can't communicate your ideas, it doesn't matter. Jobs was the world's greatest corporate storyteller. Instead of simply delivering a presentation like most people do, he informed, he educated, he inspired and he entertained, all in one presentation.
7. Sell dreams, not products. Jobs captured our imagination because he really understood his customer. He knew that tablets would not capture our imaginations if they were too complicated. The result? One button on the front of an iPad. It's so simple, a 2-year-old can use it. Your customers don't care about your product. They care about themselves, their hopes, their ambitions. Jobs taught us that if you help your customers reach their dreams, you'll win them over.
There's one story that I think sums up Jobs' career at Apple. An executive who had the job of reinventing the Disney Store once called up Jobs and asked for advice. His counsel? Dream bigger. I think that's the best advice he could leave us with. See genius in your craziness, believe in yourself, believe in your vision, and be constantly prepared to defend those ideas.
Carmine Gallo is a communications coach, a popular keynote speaker and author of several books including The Presentation Secrets of Steve Jobs and The Innovation Secrets of Steve Jobs. His latest is The Power of Foursquare (McGraw-Hill, 2011).
By Carmine Gallo | Entrepreneur – Fri, Oct 14, 2011 2:36 PM EDT
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Steve Jobs' impact on your life cannot be underestimated. His innovations have likely touched nearly every aspect -- computers, movies, music and mobile. As a communications coach, I learned from Jobs that a presentation can, indeed, inspire. For entrepreneurs, Jobs' greatest legacy is the set of principles that drove his success.
Over the years, I've become a student of sorts of Jobs' career and life. Here's my take on the rules and values underpinning his success. Any of us can adopt them to unleash our "inner Steve Jobs."
1. Do what you love. Jobs once said, "People with passion can change the world for the better." Asked about the advice he would offer would-be entrepreneurs, he said, "I'd get a job as a busboy or something until I figured out what I was really passionate about." That's how much it meant to him. Passion is everything.
2. Put a dent in the universe. Jobs believed in the power of vision. He once asked then-Pepsi President, John Sculley, "Do you want to spend your life selling sugar water or do you want to change the world?" Don't lose sight of the big vision.
3. Make connections. Jobs once said creativity is connecting things. He meant that people with a broad set of life experiences can often see things that others miss. He took calligraphy classes that didn't have any practical use in his life -- until he built the Macintosh. Jobs traveled to India and Asia. He studied design and hospitality. Don't live in a bubble. Connect ideas from different fields.
4. Say no to 1,000 things. Jobs was as proud of what Apple chose not to do as he was of what Apple did. When he returned in Apple in 1997, he took a company with 350 products and reduced them to 10 products in a two-year period. Why? So he could put the "A-Team" on each product. What are you saying "no" to?
5. Create insanely different experiences. Jobs also sought innovation in the customer-service experience. When he first came up with the concept for the Apple Stores, he said they would be different because instead of just moving boxes, the stores would enrich lives. Everything about the experience you have when you walk into an Apple store is intended to enrich your life and to create an emotional connection between you and the Apple brand. What are you doing to enrich the lives of your customers?
6. Master the message. You can have the greatest idea in the world, but if you can't communicate your ideas, it doesn't matter. Jobs was the world's greatest corporate storyteller. Instead of simply delivering a presentation like most people do, he informed, he educated, he inspired and he entertained, all in one presentation.
7. Sell dreams, not products. Jobs captured our imagination because he really understood his customer. He knew that tablets would not capture our imaginations if they were too complicated. The result? One button on the front of an iPad. It's so simple, a 2-year-old can use it. Your customers don't care about your product. They care about themselves, their hopes, their ambitions. Jobs taught us that if you help your customers reach their dreams, you'll win them over.
There's one story that I think sums up Jobs' career at Apple. An executive who had the job of reinventing the Disney Store once called up Jobs and asked for advice. His counsel? Dream bigger. I think that's the best advice he could leave us with. See genius in your craziness, believe in yourself, believe in your vision, and be constantly prepared to defend those ideas.
Carmine Gallo is a communications coach, a popular keynote speaker and author of several books including The Presentation Secrets of Steve Jobs and The Innovation Secrets of Steve Jobs. His latest is The Power of Foursquare (McGraw-Hill, 2011).
Tuesday, October 11, 2011
Thursday, October 6, 2011
Stanford in a Job's way
The phrase "end of an era" is often overused, but today, it perfectly captures the shock and sadness of learning that an icon and genius has passed away at age 56.
Steve Jobs is dead.
It's still hard to believe.
Like many Pinoy netizens, I found out about the shocking news first on Twitter, and as you might expect RIP Steve Jobs is currently the number one Trending Topic. People have also been tweeting that he is now in iHeaven, which explains why this is also one of the top Trending Topics.
Apple's homepage now shows its legendary co-founder's photo, linking to this page where the company is encouraging people to share their thoughts , memories and condolences to rememberingsteve@apple.com
It's a testament to his genius that the death of Steve Jobs transcends the world of technology. He made technology cool, and allowed people from all over the world to accept and embrace it as part of their lives. It was OK to be geeks, and the geeks and the cool kids could be one and the same.
On the Yahoo! Philippines Twitter account @yahooph, we asked Yahoo! Philippines readers to share their thoughts about his life and death.
http://ph.news.yahoo.com/blogs/the-inbox/time-limited-paying-tribute-steve-jobs-030646516.html;_ylt=AmG4E7skySdGp1tZEbWGD2IFWMd_;_ylu=X3oDMTQ1N2plYjdoBG1pdANGZWF0dXJlZCBCbG9nIFBvc3RzBHBrZwNhZDRlMjc2OS0wNmM4LTNhODQtYmYxYi1iMDU4ZjZjOWI0ZGYEcG9zAzEEc2VjA01lZGlhRmVhdHVyZWRMaXN0BHZlcgM0ZGRhYmUyMi1lZmU4LTExZTAtYjc4MS03OGU3ZDFmNTg1M2M-;_ylg=X3oDMTJ0MGpwYmppBGludGwDcGgEbGFuZwNlbi1waARwc3RhaWQDZDhjYzBlNGQtOTFiOC0zNDU1LThkNDktODYyNzJiOWMxMWUxBHBzdGNhdAN0ZWNobm9sb2d5BHB0A3N0b3J5cGFnZQ--;_ylv=3
Steve Jobs is dead.
It's still hard to believe.
Like many Pinoy netizens, I found out about the shocking news first on Twitter, and as you might expect RIP Steve Jobs is currently the number one Trending Topic. People have also been tweeting that he is now in iHeaven, which explains why this is also one of the top Trending Topics.
Apple's homepage now shows its legendary co-founder's photo, linking to this page where the company is encouraging people to share their thoughts , memories and condolences to rememberingsteve@apple.com
It's a testament to his genius that the death of Steve Jobs transcends the world of technology. He made technology cool, and allowed people from all over the world to accept and embrace it as part of their lives. It was OK to be geeks, and the geeks and the cool kids could be one and the same.
On the Yahoo! Philippines Twitter account @yahooph, we asked Yahoo! Philippines readers to share their thoughts about his life and death.
http://ph.news.yahoo.com/blogs/the-inbox/time-limited-paying-tribute-steve-jobs-030646516.html;_ylt=AmG4E7skySdGp1tZEbWGD2IFWMd_;_ylu=X3oDMTQ1N2plYjdoBG1pdANGZWF0dXJlZCBCbG9nIFBvc3RzBHBrZwNhZDRlMjc2OS0wNmM4LTNhODQtYmYxYi1iMDU4ZjZjOWI0ZGYEcG9zAzEEc2VjA01lZGlhRmVhdHVyZWRMaXN0BHZlcgM0ZGRhYmUyMi1lZmU4LTExZTAtYjc4MS03OGU3ZDFmNTg1M2M-;_ylg=X3oDMTJ0MGpwYmppBGludGwDcGgEbGFuZwNlbi1waARwc3RhaWQDZDhjYzBlNGQtOTFiOC0zNDU1LThkNDktODYyNzJiOWMxMWUxBHBzdGNhdAN0ZWNobm9sb2d5BHB0A3N0b3J5cGFnZQ--;_ylv=3
Thursday, September 29, 2011
NATHANIELS
Eat's hometown food favorites at Marquee Mall
Susie’s Cuisine, home of native kakanin since 1972, has a convenient new store at the Marquee Mall.
| Zoom
In our country’s not-so-distant past, the town plaza was the main place where members of a community gathered to socialize, celebrate, or simply shoot the breeze.
Things have changed since then. Although the town plaza still remains an important gathering place for the community during certain parts of the year, people head for the malls the rest of the time. And why not? With so much to do and see in the modern, well-planned, and climate-controlled spaces, today’s malls have become convenient places for entertainment, shopping, dining, and even culture.
For those who want to sample Pampanga’s famous cuisine, there is Marquee Mall just off the Northern Luzon Expressway. As the new home to several of the area’s most popular homegrown dining outlets, Marquee Mall in Angeles City showcases some of the province’s enduring and edible treats.
Pasalubong treats from Susie’s Cuisine made more accessible
“Marquee’s location makes it easy for travelers to make a quick stop for pasalubong shopping,” says food entrepreneur Glenn Yabut of Susie’s Cuisine. ”In the past, they would sometimes be discouraged by the idea that they would have to travel too far from the main highway.”
Susie’s Cuisine, is named after Susie, Yabut’s wife. It best known for home-style native kakanin made the old- fashioned way. The venture, started by Yabut’s mother-in-law Anicia Ayson in 1972, is a place where delicious native kakanin are carefully made the old-fashioned way.
“We have stayed true to tradition and continue to make our kakanin without shortcuts,” says Yabut. He relates that since he and his wife took over the management of Susie’s Cuisine in 2000, the food has grown to 11 branches from the original store in Nepo- Mart. That first store’s specialty of tibok-tibok (P450 per bilao), or rice pudding made with carabao’s milk and topped with latik remains immensely popular to this day. For the EAT Dining Festival with The Philippine STAR, Ayala Malls and BPI that runs until Sept. 30, this has been designated the Star Dish and is renamed Umaatikabong Tibok Tibok.
Other favorites from Susie’s Cuisine are the mochi, or finger- shaped glutinous rice cakes with a sweet mung bean paste filling, sapin sapin or a colorful layered rice cake, and leche flan (egg custard.) Their palabok sprinkled with crunchy bits of chicharon is likewise a favorite.
Halo halo is the Star attraction at Kabigting’s
“When I was young, the original Kabigting’s was in a rented house in Arayat town close to where we lived,” relates Benjie Miranda. He adds, “I was a great fan of their halo halo. In fact, whenever friends or relatives visited, I always urged them, ‘Let’s eat at Kabigting’s Halo-Halo.’ I never got tired of it.”
Benjie Miranda is now married to Irynne Kabigting, eldest daughter of the couple who formulated the original Kabigting’s halo halo. “My parents- in-law encouraged me to go on with the business,” he says. Currently, they have seven stores and look forward to building more. “We work many hours but the effort is worth it because this venture has improved our lives. We are happy that people continue to enjoy our food. That is our greatest fulfillment.”
“Other fast-selling items in our outlets are the pancit luglug and arroz caldo,” continues Benjie. He looks forward to expanding the menu in the future, but is definite that Kabigting’s halo-halo with carabao’s milk and pastillas will always remain a personal favorite.
Since the Kabigting halo halo’s popularity was first fueled by a feature written by lifestyle columnist and Pampanga native Claude Tayag in The Philippine STAR, the halo halo has been renamed Kabigting’s Halo Halo Scoop in for the newspaper’s 25th anniversary.
The Old Spaghetti House: Following Pampanga’s culture of excellent cooks & foodies
Putting up a restaurant in a province that is famous for a surfeit of excellent cooks could be likened to selling ice to the Eskimos. But when the restaurant owners are unfazed, and their store is subsequently embraced by a food- loving community, it is entitled to well-deserved respect.
The Old Spaghetti House (TOSH) has branches in Market!Market! in Taguig City and at the Marquee Mall in Pampanga. It is a popular dining destination for families, groups of friends, and couples on dates. With the EAT Dining Festival, diners can also be lucky winners of Samsung products if they choose TOSH’s designated Star Dishes of Star Marinara or Philly-Pine Star Cheese Steak pizza.
“ But what values of your restaurant are reflective of the Kapampangan food culture?” we asked JB Bolanos, TOSH group marketing manager. “This is a culture of excellent cooks and foodies who consider the subject of food as serious business; in fact (some take it to extremes so that) food is an extended member of the family,” he points out. “But in essence, food culture is all about celebrating the value of family through shared enjoyment of good food passed down from generation to generation.”
And just as the talented Pampanga cooks tutor the younger generation in the culinary arts, the TOSH chain of restaurants ensures that the quality of food in their newest outlets are just as good as the rest in the group.
Nathaniel’s is a family effort
With sister Faye Nerissa, Francis Nathaniel Co worked at his family’s business since childhood. “I started to help out at Nathaniel’s when I was 10 years old,” he says.
But while the 25-year-old BS Manufacturing Engineering and Management graduate of De La Salle University admits that the food ventures entail long hours of work, he also recognizes its rewards. “It is always a pleasure to see a lot of customers in our store,” he shares. “I am flattered when I meet new people from far-flung areas who know of us and our products.”
Nathaniel’s began 1994 in the Co family’s old house in San Fernando, Pampanga. “My mom, Nelly, was a simple housewife who knew how to cook. She wanted a small business and started making siopao which was our first product,” relates Francis. “With my dad Fernando, she went around the market to find dealers of our siopao. From 10 buns a day, production grew to 30, then to 100 pieces. By then, my mom was thinking of other products that they could sell so she formulated our pork siomai.” After some missteps, the business grew through word of mouth. Currently, there are three branches of Nathaniel’s, including the store at Marquee Mall.
Apart from the original siopao and siomai, popular food items at Nathaniel’s include macapuno tarts, puto pao (puto with siopao filling), and mochi. Of course, there is the star of Nathaniel’s menu — their version of buko pandan salad appropriately renamed Ang Ma-Star-ap na Buko Pandan Salad for the duration of the EAT Dining Festival. Exactly how good is it? “I can consume half a gallon in one sitting,” says Francis Co. Go figure.
Susie’s Cuisine, home of native kakanin since 1972, has a convenient new store at the Marquee Mall.
| Zoom
In our country’s not-so-distant past, the town plaza was the main place where members of a community gathered to socialize, celebrate, or simply shoot the breeze.
Things have changed since then. Although the town plaza still remains an important gathering place for the community during certain parts of the year, people head for the malls the rest of the time. And why not? With so much to do and see in the modern, well-planned, and climate-controlled spaces, today’s malls have become convenient places for entertainment, shopping, dining, and even culture.
For those who want to sample Pampanga’s famous cuisine, there is Marquee Mall just off the Northern Luzon Expressway. As the new home to several of the area’s most popular homegrown dining outlets, Marquee Mall in Angeles City showcases some of the province’s enduring and edible treats.
Pasalubong treats from Susie’s Cuisine made more accessible
“Marquee’s location makes it easy for travelers to make a quick stop for pasalubong shopping,” says food entrepreneur Glenn Yabut of Susie’s Cuisine. ”In the past, they would sometimes be discouraged by the idea that they would have to travel too far from the main highway.”
Susie’s Cuisine, is named after Susie, Yabut’s wife. It best known for home-style native kakanin made the old- fashioned way. The venture, started by Yabut’s mother-in-law Anicia Ayson in 1972, is a place where delicious native kakanin are carefully made the old-fashioned way.
“We have stayed true to tradition and continue to make our kakanin without shortcuts,” says Yabut. He relates that since he and his wife took over the management of Susie’s Cuisine in 2000, the food has grown to 11 branches from the original store in Nepo- Mart. That first store’s specialty of tibok-tibok (P450 per bilao), or rice pudding made with carabao’s milk and topped with latik remains immensely popular to this day. For the EAT Dining Festival with The Philippine STAR, Ayala Malls and BPI that runs until Sept. 30, this has been designated the Star Dish and is renamed Umaatikabong Tibok Tibok.
Other favorites from Susie’s Cuisine are the mochi, or finger- shaped glutinous rice cakes with a sweet mung bean paste filling, sapin sapin or a colorful layered rice cake, and leche flan (egg custard.) Their palabok sprinkled with crunchy bits of chicharon is likewise a favorite.
Halo halo is the Star attraction at Kabigting’s
“When I was young, the original Kabigting’s was in a rented house in Arayat town close to where we lived,” relates Benjie Miranda. He adds, “I was a great fan of their halo halo. In fact, whenever friends or relatives visited, I always urged them, ‘Let’s eat at Kabigting’s Halo-Halo.’ I never got tired of it.”
Benjie Miranda is now married to Irynne Kabigting, eldest daughter of the couple who formulated the original Kabigting’s halo halo. “My parents- in-law encouraged me to go on with the business,” he says. Currently, they have seven stores and look forward to building more. “We work many hours but the effort is worth it because this venture has improved our lives. We are happy that people continue to enjoy our food. That is our greatest fulfillment.”
“Other fast-selling items in our outlets are the pancit luglug and arroz caldo,” continues Benjie. He looks forward to expanding the menu in the future, but is definite that Kabigting’s halo-halo with carabao’s milk and pastillas will always remain a personal favorite.
Since the Kabigting halo halo’s popularity was first fueled by a feature written by lifestyle columnist and Pampanga native Claude Tayag in The Philippine STAR, the halo halo has been renamed Kabigting’s Halo Halo Scoop in for the newspaper’s 25th anniversary.
The Old Spaghetti House: Following Pampanga’s culture of excellent cooks & foodies
Putting up a restaurant in a province that is famous for a surfeit of excellent cooks could be likened to selling ice to the Eskimos. But when the restaurant owners are unfazed, and their store is subsequently embraced by a food- loving community, it is entitled to well-deserved respect.
The Old Spaghetti House (TOSH) has branches in Market!Market! in Taguig City and at the Marquee Mall in Pampanga. It is a popular dining destination for families, groups of friends, and couples on dates. With the EAT Dining Festival, diners can also be lucky winners of Samsung products if they choose TOSH’s designated Star Dishes of Star Marinara or Philly-Pine Star Cheese Steak pizza.
“ But what values of your restaurant are reflective of the Kapampangan food culture?” we asked JB Bolanos, TOSH group marketing manager. “This is a culture of excellent cooks and foodies who consider the subject of food as serious business; in fact (some take it to extremes so that) food is an extended member of the family,” he points out. “But in essence, food culture is all about celebrating the value of family through shared enjoyment of good food passed down from generation to generation.”
And just as the talented Pampanga cooks tutor the younger generation in the culinary arts, the TOSH chain of restaurants ensures that the quality of food in their newest outlets are just as good as the rest in the group.
Nathaniel’s is a family effort
With sister Faye Nerissa, Francis Nathaniel Co worked at his family’s business since childhood. “I started to help out at Nathaniel’s when I was 10 years old,” he says.
But while the 25-year-old BS Manufacturing Engineering and Management graduate of De La Salle University admits that the food ventures entail long hours of work, he also recognizes its rewards. “It is always a pleasure to see a lot of customers in our store,” he shares. “I am flattered when I meet new people from far-flung areas who know of us and our products.”
Nathaniel’s began 1994 in the Co family’s old house in San Fernando, Pampanga. “My mom, Nelly, was a simple housewife who knew how to cook. She wanted a small business and started making siopao which was our first product,” relates Francis. “With my dad Fernando, she went around the market to find dealers of our siopao. From 10 buns a day, production grew to 30, then to 100 pieces. By then, my mom was thinking of other products that they could sell so she formulated our pork siomai.” After some missteps, the business grew through word of mouth. Currently, there are three branches of Nathaniel’s, including the store at Marquee Mall.
Apart from the original siopao and siomai, popular food items at Nathaniel’s include macapuno tarts, puto pao (puto with siopao filling), and mochi. Of course, there is the star of Nathaniel’s menu — their version of buko pandan salad appropriately renamed Ang Ma-Star-ap na Buko Pandan Salad for the duration of the EAT Dining Festival. Exactly how good is it? “I can consume half a gallon in one sitting,” says Francis Co. Go figure.
A Singapore weekend with superstar chefs
http://www.philstar.com/Article.aspx?articleId=731957&publicationSubCategoryId=81
Let the food trip begin: The chef at Waku Ghin Restaurant in Singapore
| Zoom
MANILA, Philippines - Singapore was always on my list when it came to food trips. It’s an easily accessible place via a quick plane ride, great hotels, and most of all amazing local eats everywhere. This food trip, though, was different from our usual Singapore itinerary as our meals voyaged joyously from one celebrity chef restaurant to another. Wanting to make the most out of it, all reservations were made prior to the trip as we took the first flight out at 6 a.m. to reach our lunch date. Accommodations were carefully planned wherein the best way to save time was to stay where these restos were. It’s quite amazing that all these superstar chefs have made Marina Bay Sands their habitat! With a total of five meals for the weekend, we had to make a cuisine priority list making breakfast and merienda optional so it would not interfere with our appetites!
Only the freshest: Japanese abalone with polenta, tomato and garlic cream at Waku Ghin
Friday Lunch: Pizzeria Mozza
The brainchild of Nancy Silverton, Joe Bastianich, and the famous Mario Batali, Pizzeria Mozza opened in LA in 2006. Singapore is not only the first Asian branch but also only their second branch.
After a quick check-in we journeyed through the mall with our tummies grumbling at the thought of hot pizza! We couldn’t resist ordering a few antipasti, especially where bone marrow was concerned. I’m a bulalo lover and the bone marrow al forno did not disappoint — a buttery, rich, melt-in-your-mouth experience served with crunchy bread and roasted garlic. Spoon it on bread with mashed garlic. The fried squash blossoms with homemade ricotta was tasty but forgettable; however, the meatballs and clams al forno with salsa Calabrese was simple yet surprisingly good!
Our finale was the egg, bacon, Yukon gold potato, cipollini and thyme pizza, which was definitely worth the wait! The combination of the runny egg with bacon, potato and that amazing crust in your mouth was incredible. More than the topping, the crust is quite special — chewy and crunchy with salt crystals. It was no surprise that the crust seemed bigger than usual. I’ve always wanted to try pizza with a sunny side-up egg on top that may sound a bit like breakfast, but don’t knock it till you’ve tried it!
Friday Dinner: Guy Savoy
With a total of five Michelin stars under his belt — three from Guy Savoy Paris and two from Guy Savoy Las Vegas — it would be no surprise if he earns more stars, especially for his Singapore site.
It was pre-decided before our trip that we were definitely having the Menu Prestige, the signature degustation of Guy Savoy, but our plan quickly rebooted to having what I call our “personalized degustation.” As our server went through the menu, he explained to us that we had the option of having half-orders of anything on the menu, from starters to dessert, since their serving size was not done the usual French way. This was perfect for us since my husband and I are the type to try a variety of things to get the full experience of the restaurant! Before we even began they gave us several amuse bouche to tease our palates. First were pieces of foie gras in between wheat toasts — a great start! Second was a parmesan and black pepper waffle, which was sweet and savory with a hint of spiciness from the black pepper, and third was the spring onion and celery broth with a hint of ginger powder, which was quite refreshing paired with lightly smoked salmon with poached beets.
With much thought we created our own tasting menu starting with Joselito Jamon Iberico that was carved tableside, then the oysters in gelee with two new styles — these are three kinds of oyster dishes: the salad with oyster vinaigrette, the oyster in gelee, which is fresh oyster served cold in this yummy gelee with crème fraiche underneath, and the slightly poached oyster in dashi broth topped with rice crisps, which had an Asian flair.
The Maine lobster “raw cooked” in cold steam were layers of lobster from tartar, carpaccio, and steamed surrounded by a lobster broth, which gave the full essence of the lobster in different textures. Next was the Colors of Caviar — wonderful layers of Oscietre caviar from Russia and Israel topped with caviar sabayon — a dish that truly made caviar the star. I’m glad I only had a half-order because the intense caviar flavor can get a bit overwhelming with its über-rich taste, but it’s definitely a must-try.
Our main course was the roasted veal chop, black truffle potato puree, summer vegetables glazed with veal jus … this was the most tender veal chop I’ve ever had! The veal chop from Holland was so juicy and perfectly paired with the super-creamy yet fluffy potato puree.
We begged off from dessert and cheese as we had reached the level of gluttony, but just as I thought I didn’t have room for anything more, an amazing amuse bouche dessert trolley rolled over to our table, which included jars of cookies, canisters of homemade ice cream, plates of tarts and macarons, pots of crème caramel and chocolate mousse, and bowls of candies! The caramel and fromage blanc ice cream was delightful, but my faves were the raspberry-and-white chocolate and chocolate-caramel macarons.
Flawless service, incredible food, and perfect detailing created an amazing dining experience, and with a handful of cookies and candies, my husband and I ended our first day completely satisfied!
Saturday Brunch: DB Bistro Moderne
By Daniel Bouloud
As another gastronomic day began I already knew what I wanted to order as soon as I woke up. The DB burger has been haunting me for quite some time now … think juicy burger patty with a mouthwatering piece of foie gras in the center surrounded by braised short ribs, wherein the patty is easily thicker than the parmesan bun, making it the center of attention. I’ve enjoyed several imitations but never the original, so you can imagine my anticipation! I literally ate around my burger trying to save the best (foie gras) for last! My husband’s burger was amazing as well; it actually tasted equally good! He had the Frenchie Burger — a beef burger topped with confit of pork belly (yup, a crispy piece of liempo), caramelized onions, Morbier cheese, arugula, and cornichons on a black-pepper bun. The crispy liempo is much better than your typical bacon because it cuts the salt by half, plus the Morbier cheese gave that creamy punch while the bittery-spicy arugula broke into the richness of the whole burger.
We could not be satisfied with just that as we could not resist a half dozen market-fresh oysters as well as fried eggs Lyonnaises with duck confit and mesclun salad — tender pieces of duck confit and potato topped with a perfectly runny egg, making a perfect mélange in your mouth!
Saturday Dinner: Waku Ghin
Tetsuya Wakuda may be missing those stars, but nevertheless he is highly acclaimed and respected by other chefs as one of the top chefs in the world. He’s more known for his Sydney restaurant Tetsuya’s, where the three-month waiting list is no joke ever since he opened in 1989. Waku Ghin is the only other restaurant he has opened, so my husband and I wanted to make sure that we got two of those lucky 25 seats in his Singapore eatery!
Their “no menu” degustation is quite intriguing; they rely on what’ s fresh and available daily before they create the unique 12-course meal. The brilliant bar-style seating makes it much more fun and interactive as we are face-to-face with our personal chef cooking each of our dishes with its dizzyingly wonderful aroma enveloping our senses and heightening the anticipation. The chef does the plating as well, describing each element he adds to create a stunning dish, a real work of art!
We started with the succulent Cotton Bay oyster with ginger and rice vinegar — one piece was definitely not enough but it was a good teaser for what was to come. The marinated botan ebi with sea urchin and Oscietre caviar was oh-so-rich but extremely crave-worthy with a cold poached egg yolk in the center of it — I would have licked the urchin shell if it weren’t for the other people dining!
Next was the beginning of a long list of warm dishes, opening with the grilled anago with steamed foie gras and zucchini — a piece of zucchini layered with velvety foie gras and topped with sweet anago created a symphony of flavor with each bite. The pan-grilled Japanese abalone with polenta, tomato and garlic cream was super-tender and buttery in taste, while the braised Canadian lobster with tarragon was like an amazing deconstructed bisque. The sumiyaki of Tasmanian grass-fed beef tenderloin was enjoyable but the Japanese Ohmi Wagyu roll was to-die-for! Served with Maitake mushroom, freshly grated wasabi, and ponzu sauce, the Wagyu melted in my mouth while the flavor was enhanced by the fresh wasabi. Next came the consommé with Japanese rice topped with a lightly grilled snapper, which completed the hot dishes. They served us Gyokuro, which is a rare green tea that was lightly brewed enough to release the umami taste and served lukewarm.
We were then transferred to the dessert room overlooking the bay just in time for the amazing light and fountain show they have at Marina Bay Sands. The last three courses started with the granita of Kyoho grapes — refreshingly satisfying and not too sweet. The Ghin cheesecake was airy and light with a thin sponge cake on the bottom that made me want more, while an assortment of petit fours capped our degustation, an incredible meal that showcased the food philosophy of Tetsuya Wakuda — refined and clean flavors using the highest-quality ingredients influenced by both his Asian heritage and French techniques.
Sunday Lunch: Ippudo
When we were in New York our friends raved about Ippudo having the best ramen in town. Often frequented by the Japanese NYC residents as well as repeatedly featured by known food show host, critic, and writer Anthony Bourdain, Ippudo did not fail to satisfy and actually exceeded our expectations with its Master Broth — slightly thicker than the usual and full of flavor — obviously simmered for long days and nights.
Wanting to recreate our NYC experience, we headed over to the Mandarin Gallery and had to wait in line for a bowl of mouthwatering hot ramen to cap our foodie weekend in Singapore. We started with the Ippudo buns, which is similar to the NYC branch’s Hirata buns — steamed buns with pork and Ippudo sauce, except that the NY version is double the size, and the pork slice is three times thicker and has way more of the yummy sauce. The Buta Supearibu No Pirikarani were braised pork ribs that were incredibly tender and had this sweet and tangy flavor. I had the Shiromaru Motoaji, which is the classic Hakata style of ramen with simmered pork loin, while my husband had the Karaka-Men, which is the ramen with spicy miso broth and ground pork. Both ramens fulfilled our cravings. Though it was not as good as the New York outpost, it still had that Ippudo taste, which kept us satisfied!
With so many restaurants and not enough meals, our weekend definitely needs a part two. Not only did we eat our way through Singapore but it was also our five-month-old son’s first trip, so for us, our weekend was definitely one for the books!
Let the food trip begin: The chef at Waku Ghin Restaurant in Singapore
| Zoom
MANILA, Philippines - Singapore was always on my list when it came to food trips. It’s an easily accessible place via a quick plane ride, great hotels, and most of all amazing local eats everywhere. This food trip, though, was different from our usual Singapore itinerary as our meals voyaged joyously from one celebrity chef restaurant to another. Wanting to make the most out of it, all reservations were made prior to the trip as we took the first flight out at 6 a.m. to reach our lunch date. Accommodations were carefully planned wherein the best way to save time was to stay where these restos were. It’s quite amazing that all these superstar chefs have made Marina Bay Sands their habitat! With a total of five meals for the weekend, we had to make a cuisine priority list making breakfast and merienda optional so it would not interfere with our appetites!
Only the freshest: Japanese abalone with polenta, tomato and garlic cream at Waku Ghin
Friday Lunch: Pizzeria Mozza
The brainchild of Nancy Silverton, Joe Bastianich, and the famous Mario Batali, Pizzeria Mozza opened in LA in 2006. Singapore is not only the first Asian branch but also only their second branch.
After a quick check-in we journeyed through the mall with our tummies grumbling at the thought of hot pizza! We couldn’t resist ordering a few antipasti, especially where bone marrow was concerned. I’m a bulalo lover and the bone marrow al forno did not disappoint — a buttery, rich, melt-in-your-mouth experience served with crunchy bread and roasted garlic. Spoon it on bread with mashed garlic. The fried squash blossoms with homemade ricotta was tasty but forgettable; however, the meatballs and clams al forno with salsa Calabrese was simple yet surprisingly good!
Our finale was the egg, bacon, Yukon gold potato, cipollini and thyme pizza, which was definitely worth the wait! The combination of the runny egg with bacon, potato and that amazing crust in your mouth was incredible. More than the topping, the crust is quite special — chewy and crunchy with salt crystals. It was no surprise that the crust seemed bigger than usual. I’ve always wanted to try pizza with a sunny side-up egg on top that may sound a bit like breakfast, but don’t knock it till you’ve tried it!
Friday Dinner: Guy Savoy
With a total of five Michelin stars under his belt — three from Guy Savoy Paris and two from Guy Savoy Las Vegas — it would be no surprise if he earns more stars, especially for his Singapore site.
It was pre-decided before our trip that we were definitely having the Menu Prestige, the signature degustation of Guy Savoy, but our plan quickly rebooted to having what I call our “personalized degustation.” As our server went through the menu, he explained to us that we had the option of having half-orders of anything on the menu, from starters to dessert, since their serving size was not done the usual French way. This was perfect for us since my husband and I are the type to try a variety of things to get the full experience of the restaurant! Before we even began they gave us several amuse bouche to tease our palates. First were pieces of foie gras in between wheat toasts — a great start! Second was a parmesan and black pepper waffle, which was sweet and savory with a hint of spiciness from the black pepper, and third was the spring onion and celery broth with a hint of ginger powder, which was quite refreshing paired with lightly smoked salmon with poached beets.
With much thought we created our own tasting menu starting with Joselito Jamon Iberico that was carved tableside, then the oysters in gelee with two new styles — these are three kinds of oyster dishes: the salad with oyster vinaigrette, the oyster in gelee, which is fresh oyster served cold in this yummy gelee with crème fraiche underneath, and the slightly poached oyster in dashi broth topped with rice crisps, which had an Asian flair.
The Maine lobster “raw cooked” in cold steam were layers of lobster from tartar, carpaccio, and steamed surrounded by a lobster broth, which gave the full essence of the lobster in different textures. Next was the Colors of Caviar — wonderful layers of Oscietre caviar from Russia and Israel topped with caviar sabayon — a dish that truly made caviar the star. I’m glad I only had a half-order because the intense caviar flavor can get a bit overwhelming with its über-rich taste, but it’s definitely a must-try.
Our main course was the roasted veal chop, black truffle potato puree, summer vegetables glazed with veal jus … this was the most tender veal chop I’ve ever had! The veal chop from Holland was so juicy and perfectly paired with the super-creamy yet fluffy potato puree.
We begged off from dessert and cheese as we had reached the level of gluttony, but just as I thought I didn’t have room for anything more, an amazing amuse bouche dessert trolley rolled over to our table, which included jars of cookies, canisters of homemade ice cream, plates of tarts and macarons, pots of crème caramel and chocolate mousse, and bowls of candies! The caramel and fromage blanc ice cream was delightful, but my faves were the raspberry-and-white chocolate and chocolate-caramel macarons.
Flawless service, incredible food, and perfect detailing created an amazing dining experience, and with a handful of cookies and candies, my husband and I ended our first day completely satisfied!
Saturday Brunch: DB Bistro Moderne
By Daniel Bouloud
As another gastronomic day began I already knew what I wanted to order as soon as I woke up. The DB burger has been haunting me for quite some time now … think juicy burger patty with a mouthwatering piece of foie gras in the center surrounded by braised short ribs, wherein the patty is easily thicker than the parmesan bun, making it the center of attention. I’ve enjoyed several imitations but never the original, so you can imagine my anticipation! I literally ate around my burger trying to save the best (foie gras) for last! My husband’s burger was amazing as well; it actually tasted equally good! He had the Frenchie Burger — a beef burger topped with confit of pork belly (yup, a crispy piece of liempo), caramelized onions, Morbier cheese, arugula, and cornichons on a black-pepper bun. The crispy liempo is much better than your typical bacon because it cuts the salt by half, plus the Morbier cheese gave that creamy punch while the bittery-spicy arugula broke into the richness of the whole burger.
We could not be satisfied with just that as we could not resist a half dozen market-fresh oysters as well as fried eggs Lyonnaises with duck confit and mesclun salad — tender pieces of duck confit and potato topped with a perfectly runny egg, making a perfect mélange in your mouth!
Saturday Dinner: Waku Ghin
Tetsuya Wakuda may be missing those stars, but nevertheless he is highly acclaimed and respected by other chefs as one of the top chefs in the world. He’s more known for his Sydney restaurant Tetsuya’s, where the three-month waiting list is no joke ever since he opened in 1989. Waku Ghin is the only other restaurant he has opened, so my husband and I wanted to make sure that we got two of those lucky 25 seats in his Singapore eatery!
Their “no menu” degustation is quite intriguing; they rely on what’ s fresh and available daily before they create the unique 12-course meal. The brilliant bar-style seating makes it much more fun and interactive as we are face-to-face with our personal chef cooking each of our dishes with its dizzyingly wonderful aroma enveloping our senses and heightening the anticipation. The chef does the plating as well, describing each element he adds to create a stunning dish, a real work of art!
We started with the succulent Cotton Bay oyster with ginger and rice vinegar — one piece was definitely not enough but it was a good teaser for what was to come. The marinated botan ebi with sea urchin and Oscietre caviar was oh-so-rich but extremely crave-worthy with a cold poached egg yolk in the center of it — I would have licked the urchin shell if it weren’t for the other people dining!
Next was the beginning of a long list of warm dishes, opening with the grilled anago with steamed foie gras and zucchini — a piece of zucchini layered with velvety foie gras and topped with sweet anago created a symphony of flavor with each bite. The pan-grilled Japanese abalone with polenta, tomato and garlic cream was super-tender and buttery in taste, while the braised Canadian lobster with tarragon was like an amazing deconstructed bisque. The sumiyaki of Tasmanian grass-fed beef tenderloin was enjoyable but the Japanese Ohmi Wagyu roll was to-die-for! Served with Maitake mushroom, freshly grated wasabi, and ponzu sauce, the Wagyu melted in my mouth while the flavor was enhanced by the fresh wasabi. Next came the consommé with Japanese rice topped with a lightly grilled snapper, which completed the hot dishes. They served us Gyokuro, which is a rare green tea that was lightly brewed enough to release the umami taste and served lukewarm.
We were then transferred to the dessert room overlooking the bay just in time for the amazing light and fountain show they have at Marina Bay Sands. The last three courses started with the granita of Kyoho grapes — refreshingly satisfying and not too sweet. The Ghin cheesecake was airy and light with a thin sponge cake on the bottom that made me want more, while an assortment of petit fours capped our degustation, an incredible meal that showcased the food philosophy of Tetsuya Wakuda — refined and clean flavors using the highest-quality ingredients influenced by both his Asian heritage and French techniques.
Sunday Lunch: Ippudo
When we were in New York our friends raved about Ippudo having the best ramen in town. Often frequented by the Japanese NYC residents as well as repeatedly featured by known food show host, critic, and writer Anthony Bourdain, Ippudo did not fail to satisfy and actually exceeded our expectations with its Master Broth — slightly thicker than the usual and full of flavor — obviously simmered for long days and nights.
Wanting to recreate our NYC experience, we headed over to the Mandarin Gallery and had to wait in line for a bowl of mouthwatering hot ramen to cap our foodie weekend in Singapore. We started with the Ippudo buns, which is similar to the NYC branch’s Hirata buns — steamed buns with pork and Ippudo sauce, except that the NY version is double the size, and the pork slice is three times thicker and has way more of the yummy sauce. The Buta Supearibu No Pirikarani were braised pork ribs that were incredibly tender and had this sweet and tangy flavor. I had the Shiromaru Motoaji, which is the classic Hakata style of ramen with simmered pork loin, while my husband had the Karaka-Men, which is the ramen with spicy miso broth and ground pork. Both ramens fulfilled our cravings. Though it was not as good as the New York outpost, it still had that Ippudo taste, which kept us satisfied!
With so many restaurants and not enough meals, our weekend definitely needs a part two. Not only did we eat our way through Singapore but it was also our five-month-old son’s first trip, so for us, our weekend was definitely one for the books!
Thursday, September 22, 2011
Architecture
Jun Palafox builds memories of Dubai, Paris and New York
CITIZEN OF THE WORLD By Edu Jarque (The Philippine Star) Updated September 18, 2011 12:00 AM Comments (0)
Captive bonding: The Palafox family — Jun, Wilma, Katrina and Philip — that cruises together, stays together aboard a cruise liner, Celebrity Eclipse.
| Zoom
As a young, raring-to-go sacristan, Felino “Jun” Palafox Jr. would rise at the break of dawn to ring the Spanish iron bells of the historic church of Sarrat in Ilocos Norte, where he would serve the parish priest in the first celebration of the Holy Eucharist of the day.
He studied at Christ the King Seminary in preparation for the priesthood. But he soon realized it was not his calling. He enrolled and graduated with a Bachelor of Science in Architecture at the University of Santo Tomas, followed by a master’s degree at the University of the Philippines, as a United Nations Development Program scholar in Environment Planning.
Together with his young wife, whom he met at a Mendiola rally, and their eldest daughter, he found himself packing their bags and headed for Dubai, United Arab Emirates, where as a Filipino he joined other nationals that helped dramatically transform the once- traditionally-bound desert country into the modern, bustling metropolis we know and emulate today.
From then on, there was simply no stopping Palafox, the architect and urban planner, environmental planner and development consultant.
A Palafox is a Palafox is a Palafox: The Palafox couple in their late 20s with their preschool daughter Katrina in front of Cine Palafox along Calle Palafox in Madrid, Spain.
Rich in experiences money couldn’t buy, Jun looked forward to returning to our shores upon the invitation of mall tycoon Henry Sy, and became the leading consultant for several real estate projects of epic proportions.
He likewise joined Ayala Land Incorporated, where as an architect and urban planner he handled projects such as Ayala Alabang, Ayala Heights and the Cebu Business Park.
Just before he turned 40 years old and found himself at life’s crossroads, he decided to establish his very own company, Palafox Associates.
Achieving the goals he set through the years, the firm became the number-one architectural company in the country within 10 years. Within the next three years, it became the top firm in Southeast Asia. Recently, Palafox Associates ranked 94 in the much-coveted roster of the leading 100 global architectural offices.
Among his works are commercial and retail projects such as SM and Robinsons Malls, residential estates such as the Las Casas de Cola Buena in Cavite, the real estate development of Rockwell Center, and high-rise buildings like Rizal Tower and Amorsolo Square in Makati City. He is likewise responsible for the planning of environmental parks, golf communities, and the conceptual master plans for towers, urban centers, provinces, and even islands. Believe me, the list goes on and on, not to mention what the firm has achieved in countries like the United Arab Emirates, Indonesia, and the United States.
In an earlier interview, the hands-on Palafox, who continues to work close to 20 hours a day, 24/7, admits he is “passionate about his advocacy for a well-planned Philippines, thus making it a more safe and secure, more livable place to be.”
Inspire the inspired: The then up-and-coming architect and urban planner soaking it all in within the ruins of the Acropolis in Athens, Greece.
However, he laments that his vision “remains out of reach.” But he is not one to give up for he truly believes in the Filipino.
PHILIPPINE STAR: After traveling for 35 years, what do you remember most about your first trip abroad?
JUN PALAFOX: I was 27 years old when I left for Dubai, United Arab Emirates, where I was hired and named urban planner for the Municipality of Dubai. I initially stayed at the Carlton Hotel for two weeks before eventually transferring to an apartment building together with engineers from the UK. Since my wife Wilma and daughter Katrina didn’t follow for another five weeks, naturally I had to do the household chores. I remember being watched by my officemates — all residents in the same building — going over the manual on how to operate the washing machine.
What won’t you leave home without?
My rosary, eyeglasses, mobile phone, and camera.
Describe your present passport photograph.
I look a bit older in my new passport photograph.
How do you pass time at airports?
I read the books that I usually bring with me every time I travel. I likewise visit airport bookstores, browse through books and magazines. I purchase those I find useful and informative to add to my office library for my staff.
Who are your ideal traveling companions?
My wife Wilma and my children Katrina, Karina and Philip.
Architect’s dream: June and Wilma across the iconic Burj Al-Arab, the world’s only seven-star hotel.
What is the first thing you do upon checking in at a hotel or resort?
I immediately request for hotel and destination brochures. I thoroughly review how best to see the city comprehensively in the shortest time possible.
What would you consider a must-do activity in every foreign destination you visit?
Study how the area was planned and how it evolved, taking into consideration the history and architecture, the arts and culture, the cuisine and its tourist attractions.
Describe your most memorable trip.
A number of trips come to mind. One would be the first around-the-world tour with my wife in 1978. Starting from Dubai, our itinerary included exciting stopovers in Athens, Amsterdam, Paris, London, New York, San Francisco and Honolulu. By the time we landed in Manila, we had flown over the two huge bodies of water: the Atlantic and Pacific Oceans. Our final destination was our temporary base in Dubai.
The other memorable trip was when I took my wife and the children — the first time we were all complete on an European holiday — to a 14-night Scandinavia and Russia cruise, which was truly unforgettable. Before embarking at Southampton in the United Kingdom we took a side trip to Paris, which I consider to be an “almost perfect” city. We were also impressed by Lyon due to its rich history and significant role during the medieval ages in Europe. The cruise took us to Bruges, Tallinn, St. Petersburg, Helsinki, Copenhagen and Stockholm. Oh, yes, from St. Petersburg we joined the group that toured Moscow. The cruise was a great family bonding time. It provided us time to relax, discover new places and everything that it offered. After the cruise, we found time to visit Stonehenge and enjoyed London for another two days before finally going back home.
What a dish: A younger Jun in an Arba dishdash in Dubai, United Arab Emirates.
What do you miss most when you’re away from home?
I miss my family when I travel alone. Now that all our children are adults, I bring my wife on three-day or longer trips, most especially where visas are not hard to acquire. Believe it or not, I do miss the day-to-day activity of work.
What is the best travel advice you were given?
I always plan to travel as light as possible for you don’t know what awaits you — delayed or cancelled flights. But I guess that seldom happens, for upon my return from seminars and site visits, I end up bringing home books and brochures.
What is the strangest thing you’ve done on a trip?
I took the Air France Concorde from Paris to New York, where I arrived at 9 a.m. before I had to rush to a meeting at 11 a.m. And yet my hotel room was not ready until 1 p.m., so I attended the conference without freshening up after a flight.
Let’s talk favorites now. Name your favorite city abroad.
It’s hard to single out a particular city. I would say, Paris, for it’s architecture, fashion and food. New York for the many things it offers — a city that never sleeps. I also love Moscow and St. Petersburg.
Name your favorite spot in the Philippines.
Boracay for the beaches, Palawan for the natural beauty and the Ilocos region for heritage, architecture and sand dunes.
Mortarboard moment: Proud parents at Karmi’s graduation from Oxford Brookes University in Oxford, England.
Favorite airline?
Emirates Airlines has never ceased to amaze me on every flight.
Favorite airport?
Without a doubt Dubai, because it has huge business-class and first-class lounges with amenities beyond compare. It’s my favorite hub where I connect to other destinations.
Favorite museum?
The Louvre.
And if you could take home a piece of art, which one would it be?
The Mona Lisa.
Favorite hotel?
The Ritz-Carlton in San Francisco, California, and The Grand Hyatt in Macau, China.
Favorite landmark, building or park?
The Guggenheim in New York City. The Burj Al Arab. It’s the only seven-star hotel in the world. It stands magnificently on the Persian Gulf.
Favorite musical or play?
Meeting of minds: Jack Nicklaus, one of the world’s renowned golfers and topnotch golf course designers, shares his latest project plans with the visiting leading Filipino urban designer at the Nicklaus family home in Florida.
Broadway and West End musicals such as the Phantom of the Opera, Miss Saigon and Cats.
Favorite mall?
The new malls in Dubai.
Favorite store?
My favorite store is The Sharper Image, as it houses “cool toys for the big boys.”
Favorite restaurant or bar?
Any favorite restaurants or bars frequented by the locals.
Name an event anywhere in the world you would like to participate in?
The Mardi Gras in Rio de Janeiro, Brazil.
What are your pasalubongs — inbound and outbound?
Outbound: several. As an example, whenever I go to Ho Chi Minh, our clients and friends would always request Magnolia Ice Cream.
Inbound: I usually bring home books and magazines.
What is the worst souvenir you’ve ever bought back from a trip?
I feel bad when I find things purchased abroad that are available in our own local markets.
Ole! Ole! Ole!: Jun happily dances the night away in an over-eight-hour wedding celebration in Alicante, Spain.
Aside from unpacking your suitcase, what is the first thing you do upon returning home?
I check on my family and then take a long, warm shower.
Name a city you have never visited but would like to someday.
The city closest to Mount Everest and many others, including Cairo, Egypt; Petra, Jordan; Johannesburg, South Africa; and Prague, Czech Republic.
Name a country you wish to explore?
It would be Tibet.
What would you say is the best part of travel?
Being in an event, place or city without getting a backgrounder on it, then experiencing what comes your way, like running into an acquaintance or expecting the unexpected.
What is the worst part of travel?
It’s really sad to say, but it would be departing from and arriving at the Ninoy Aquino International Airport. It’s an obstacle course, pure and simple. The airport has continued to deteriorate for the past 35 years of my frequent-flying days, while other airports elsewhere in the world continue to improve, expand and modernize.
Global doers and movers: Jun with his classmates at their graduation from Harvard University’s Graduate School of Design.
If you could reside anywhere in the world aside from the Philippines, where would it be?
It would be Nancy, pronounced “nasi” in French, a city in the northeastern part of France, where the weather is very pleasant. The average temperature is about 10ºC with a high of 24ºC in the summer months of July and August.
By the early 18th century, Nancy had gained a reputation for the arts. Talented French and Italian artists and architects of the Renaissance, such as Jacques Callot, Hieronimo Citoni and Orfeo Galeani not only brought with them their exceptional talents but also served as inspirations for future generations. In 1901, the Ecole de Nancy, a group of artists and architects founded by the glass master and furniture maker Emile Galle, worked in the Art Nouveau style. It was principally their work that made Nancy a center of art and architecture that rivaled Paris.
http://www.philstar.com/Article.aspx?articleId=728356&publicationSubCategoryId=87
CITIZEN OF THE WORLD By Edu Jarque (The Philippine Star) Updated September 18, 2011 12:00 AM Comments (0)
Captive bonding: The Palafox family — Jun, Wilma, Katrina and Philip — that cruises together, stays together aboard a cruise liner, Celebrity Eclipse.
| Zoom
As a young, raring-to-go sacristan, Felino “Jun” Palafox Jr. would rise at the break of dawn to ring the Spanish iron bells of the historic church of Sarrat in Ilocos Norte, where he would serve the parish priest in the first celebration of the Holy Eucharist of the day.
He studied at Christ the King Seminary in preparation for the priesthood. But he soon realized it was not his calling. He enrolled and graduated with a Bachelor of Science in Architecture at the University of Santo Tomas, followed by a master’s degree at the University of the Philippines, as a United Nations Development Program scholar in Environment Planning.
Together with his young wife, whom he met at a Mendiola rally, and their eldest daughter, he found himself packing their bags and headed for Dubai, United Arab Emirates, where as a Filipino he joined other nationals that helped dramatically transform the once- traditionally-bound desert country into the modern, bustling metropolis we know and emulate today.
From then on, there was simply no stopping Palafox, the architect and urban planner, environmental planner and development consultant.
A Palafox is a Palafox is a Palafox: The Palafox couple in their late 20s with their preschool daughter Katrina in front of Cine Palafox along Calle Palafox in Madrid, Spain.
Rich in experiences money couldn’t buy, Jun looked forward to returning to our shores upon the invitation of mall tycoon Henry Sy, and became the leading consultant for several real estate projects of epic proportions.
He likewise joined Ayala Land Incorporated, where as an architect and urban planner he handled projects such as Ayala Alabang, Ayala Heights and the Cebu Business Park.
Just before he turned 40 years old and found himself at life’s crossroads, he decided to establish his very own company, Palafox Associates.
Achieving the goals he set through the years, the firm became the number-one architectural company in the country within 10 years. Within the next three years, it became the top firm in Southeast Asia. Recently, Palafox Associates ranked 94 in the much-coveted roster of the leading 100 global architectural offices.
Among his works are commercial and retail projects such as SM and Robinsons Malls, residential estates such as the Las Casas de Cola Buena in Cavite, the real estate development of Rockwell Center, and high-rise buildings like Rizal Tower and Amorsolo Square in Makati City. He is likewise responsible for the planning of environmental parks, golf communities, and the conceptual master plans for towers, urban centers, provinces, and even islands. Believe me, the list goes on and on, not to mention what the firm has achieved in countries like the United Arab Emirates, Indonesia, and the United States.
In an earlier interview, the hands-on Palafox, who continues to work close to 20 hours a day, 24/7, admits he is “passionate about his advocacy for a well-planned Philippines, thus making it a more safe and secure, more livable place to be.”
Inspire the inspired: The then up-and-coming architect and urban planner soaking it all in within the ruins of the Acropolis in Athens, Greece.
However, he laments that his vision “remains out of reach.” But he is not one to give up for he truly believes in the Filipino.
PHILIPPINE STAR: After traveling for 35 years, what do you remember most about your first trip abroad?
JUN PALAFOX: I was 27 years old when I left for Dubai, United Arab Emirates, where I was hired and named urban planner for the Municipality of Dubai. I initially stayed at the Carlton Hotel for two weeks before eventually transferring to an apartment building together with engineers from the UK. Since my wife Wilma and daughter Katrina didn’t follow for another five weeks, naturally I had to do the household chores. I remember being watched by my officemates — all residents in the same building — going over the manual on how to operate the washing machine.
What won’t you leave home without?
My rosary, eyeglasses, mobile phone, and camera.
Describe your present passport photograph.
I look a bit older in my new passport photograph.
How do you pass time at airports?
I read the books that I usually bring with me every time I travel. I likewise visit airport bookstores, browse through books and magazines. I purchase those I find useful and informative to add to my office library for my staff.
Who are your ideal traveling companions?
My wife Wilma and my children Katrina, Karina and Philip.
Architect’s dream: June and Wilma across the iconic Burj Al-Arab, the world’s only seven-star hotel.
What is the first thing you do upon checking in at a hotel or resort?
I immediately request for hotel and destination brochures. I thoroughly review how best to see the city comprehensively in the shortest time possible.
What would you consider a must-do activity in every foreign destination you visit?
Study how the area was planned and how it evolved, taking into consideration the history and architecture, the arts and culture, the cuisine and its tourist attractions.
Describe your most memorable trip.
A number of trips come to mind. One would be the first around-the-world tour with my wife in 1978. Starting from Dubai, our itinerary included exciting stopovers in Athens, Amsterdam, Paris, London, New York, San Francisco and Honolulu. By the time we landed in Manila, we had flown over the two huge bodies of water: the Atlantic and Pacific Oceans. Our final destination was our temporary base in Dubai.
The other memorable trip was when I took my wife and the children — the first time we were all complete on an European holiday — to a 14-night Scandinavia and Russia cruise, which was truly unforgettable. Before embarking at Southampton in the United Kingdom we took a side trip to Paris, which I consider to be an “almost perfect” city. We were also impressed by Lyon due to its rich history and significant role during the medieval ages in Europe. The cruise took us to Bruges, Tallinn, St. Petersburg, Helsinki, Copenhagen and Stockholm. Oh, yes, from St. Petersburg we joined the group that toured Moscow. The cruise was a great family bonding time. It provided us time to relax, discover new places and everything that it offered. After the cruise, we found time to visit Stonehenge and enjoyed London for another two days before finally going back home.
What a dish: A younger Jun in an Arba dishdash in Dubai, United Arab Emirates.
What do you miss most when you’re away from home?
I miss my family when I travel alone. Now that all our children are adults, I bring my wife on three-day or longer trips, most especially where visas are not hard to acquire. Believe it or not, I do miss the day-to-day activity of work.
What is the best travel advice you were given?
I always plan to travel as light as possible for you don’t know what awaits you — delayed or cancelled flights. But I guess that seldom happens, for upon my return from seminars and site visits, I end up bringing home books and brochures.
What is the strangest thing you’ve done on a trip?
I took the Air France Concorde from Paris to New York, where I arrived at 9 a.m. before I had to rush to a meeting at 11 a.m. And yet my hotel room was not ready until 1 p.m., so I attended the conference without freshening up after a flight.
Let’s talk favorites now. Name your favorite city abroad.
It’s hard to single out a particular city. I would say, Paris, for it’s architecture, fashion and food. New York for the many things it offers — a city that never sleeps. I also love Moscow and St. Petersburg.
Name your favorite spot in the Philippines.
Boracay for the beaches, Palawan for the natural beauty and the Ilocos region for heritage, architecture and sand dunes.
Mortarboard moment: Proud parents at Karmi’s graduation from Oxford Brookes University in Oxford, England.
Favorite airline?
Emirates Airlines has never ceased to amaze me on every flight.
Favorite airport?
Without a doubt Dubai, because it has huge business-class and first-class lounges with amenities beyond compare. It’s my favorite hub where I connect to other destinations.
Favorite museum?
The Louvre.
And if you could take home a piece of art, which one would it be?
The Mona Lisa.
Favorite hotel?
The Ritz-Carlton in San Francisco, California, and The Grand Hyatt in Macau, China.
Favorite landmark, building or park?
The Guggenheim in New York City. The Burj Al Arab. It’s the only seven-star hotel in the world. It stands magnificently on the Persian Gulf.
Favorite musical or play?
Meeting of minds: Jack Nicklaus, one of the world’s renowned golfers and topnotch golf course designers, shares his latest project plans with the visiting leading Filipino urban designer at the Nicklaus family home in Florida.
Broadway and West End musicals such as the Phantom of the Opera, Miss Saigon and Cats.
Favorite mall?
The new malls in Dubai.
Favorite store?
My favorite store is The Sharper Image, as it houses “cool toys for the big boys.”
Favorite restaurant or bar?
Any favorite restaurants or bars frequented by the locals.
Name an event anywhere in the world you would like to participate in?
The Mardi Gras in Rio de Janeiro, Brazil.
What are your pasalubongs — inbound and outbound?
Outbound: several. As an example, whenever I go to Ho Chi Minh, our clients and friends would always request Magnolia Ice Cream.
Inbound: I usually bring home books and magazines.
What is the worst souvenir you’ve ever bought back from a trip?
I feel bad when I find things purchased abroad that are available in our own local markets.
Ole! Ole! Ole!: Jun happily dances the night away in an over-eight-hour wedding celebration in Alicante, Spain.
Aside from unpacking your suitcase, what is the first thing you do upon returning home?
I check on my family and then take a long, warm shower.
Name a city you have never visited but would like to someday.
The city closest to Mount Everest and many others, including Cairo, Egypt; Petra, Jordan; Johannesburg, South Africa; and Prague, Czech Republic.
Name a country you wish to explore?
It would be Tibet.
What would you say is the best part of travel?
Being in an event, place or city without getting a backgrounder on it, then experiencing what comes your way, like running into an acquaintance or expecting the unexpected.
What is the worst part of travel?
It’s really sad to say, but it would be departing from and arriving at the Ninoy Aquino International Airport. It’s an obstacle course, pure and simple. The airport has continued to deteriorate for the past 35 years of my frequent-flying days, while other airports elsewhere in the world continue to improve, expand and modernize.
Global doers and movers: Jun with his classmates at their graduation from Harvard University’s Graduate School of Design.
If you could reside anywhere in the world aside from the Philippines, where would it be?
It would be Nancy, pronounced “nasi” in French, a city in the northeastern part of France, where the weather is very pleasant. The average temperature is about 10ºC with a high of 24ºC in the summer months of July and August.
By the early 18th century, Nancy had gained a reputation for the arts. Talented French and Italian artists and architects of the Renaissance, such as Jacques Callot, Hieronimo Citoni and Orfeo Galeani not only brought with them their exceptional talents but also served as inspirations for future generations. In 1901, the Ecole de Nancy, a group of artists and architects founded by the glass master and furniture maker Emile Galle, worked in the Art Nouveau style. It was principally their work that made Nancy a center of art and architecture that rivaled Paris.
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Entrep
Entrepreneur
An entrepreneur is a person who has possession of a new enterprise, venture or idea and is accountable for the inherent risks and the outcome.[1][note 1] The term was originally a loanword from French and was first defined by the Irish-French economist Richard Cantillon. Entrepreneur in English is a term applied to a person who is willing to launch a new venture or enterprise and accept full responsibility for the outcome. Jean-Baptiste Say, a French economist, is believed to have coined the word "entrepreneur" in the 19th century - he defined an entrepreneur as "one who undertakes an enterprise, especially a contractor, acting as intermediatory between capital and labour".[note 2]
Leadership attributes
The entrepreneur leads the firm or organisation and also demonstrates leadership qualities by selecting managerial staff. Management skill and strong team building abilities are essential leadership attributes for successful entrepreneurs. Scholar Robert. B. Reich considers leadership, management ability, and team-building as essential qualities of an entrepreneur. This concept has its origins in the work of Richard Cantillon in his Essai sur la Nature du Commerce en (1755) and Jean-Baptiste Say (1803 or 1834)[note 3] in his Treatise on Political Economy.
Entrepreneurs emerge from the population on demand, and become leaders because they perceive opportunities available and are well-positioned to take advantage of them. An entrepreneur may perceive that they are among the few to recognize or be able to solve a problem. Joseph Schumpeter saw the entrepreneur as innovators and popularized the uses of the phrase creative destruction to describe his view of the role of entrepreneurs in changing business norms. Creative destruction encompasses changes entrepreneurial activity makes every time a new process, product or company enters the market.
Influences, personality traits, and characteristics
The most significant influence on an individual's decision to become an entrepreneur is workplace peers and the social composition of the workplace. Entrepreneurs also often possess innate traits such as extroversion and a propensity for risk-taking.[2] According to Schumpeter, an entrepreneur characteristically innovates, introduces new technologies, increases efficiency, productivity, or generates new products or services. An entrepreneur acts as a catalyst for economic change and research indicates that entrepreneurs are highly creative individuals who imagine new solutions by generating opportunities for profit or reward.[3]
There is a complexity and lack of cohesion between research studies that explore the characteristics and personality traits of, and influences on, the entrepreneur. Most studies, however, agree that there are certain entrepreneurial traits and environmental influences that tend to be consistent. Although certain entrepreneurial traits are required, entrepreneurial behaviours are dynamic and influenced by environmental factors. Shane and VenKataraman (2000) argue the entrepreneur is solely concerned with opportunity recognition and exploitation; however, the opportunity that is recognised depends on the type of entrepreneur which Ucbasaran et al. (2001) argue there are many different types dependent on their business and personal circumstances.
Psychological studies show that the psychological propensities for male and female entrepreneurs are more similar than different. Perceived gender differences may be due more to gender stereotyping.[4] There is a growing body of work that shows that entrepreneurial behavior is dependent on social and economic factors. For example, countries which have healthy and diversified labor markets or stronger safety nets show a more favorable ratio of opportunity driven rather than necessity-driven women entrepreneurs. Empirical studies suggest that women entrepreneurs possess strong negotiating skills and consensus-forming abilities.[5]
New research regarding the qualities required for successful entrepreneurship is ongoing, with work from the Kauffman Institute forming the statistical basis for much of it.
Types of entrepreneurs
Social entrepreneur
A Social entrepreneur is motivated by a desire to help, improve and transform social, environmental, educational and economic conditions. Key traits and characteristics of highly effective social entrepreneurs include ambition and a lack of acceptance of the status quo or accepting the world "as it is". The social entrepreneur is driven by an emotional desire to address some of the big social and economic conditions in the world, for example, poverty and educational deprivation, rather than by the desire for profit. Social entrepreneurs seek to develop innovative solutions to global problems that can be copied by others to enact change.[6]
Social entrepreneurs act within a market aiming to create social value through the improvement of goods and services offered to the community. Their main aim is to help offer a better service improving the community as a whole and are predominately run as non profit schemes. Zahra et al. (2009: 519) said that “social entrepreneurs make significant and diverse contributions to their communities and societies, adopting business models to offer creative solutions to complex and persistent social problems”.
Serial entrepreneur
A serial entrepreneur is one who continuously comes up with new ideas and starts new businesses.[7] In the media, the serial entrepreneur is represented as possessing a higher propensity for risk, innovation and achievement. Serial entrepreneurs are more likely to experience repeated entrepreneurial success. They are more likely to take risks and recover from business failure.[8]
Lifestyle entrepreneur
A lifestyle entrepreneur places passion before profit when launching a business in order to combine personal interests and talent with the ability to earn a living. Many entrepreneurs may be primarily motivated by the intention to make their business profitable in order to sell to shareholders. In contrast, a lifestyle entrepreneur intentially chooses a business model intended to develop and grow their business in order to make a long-term, sustainable and viable living working in a field where they have a particular interest, passion, talent, knowledge or high degree of expertise.[9] A lifestyle entrepreneur may decide to become self-employed in order to achieve greater personal freedom, more family time and more time working on projects or business goals that inspire them. A lifestyle entrepreneur may combine a hobby with a profession or they may specifically decide not to expand their business in order to remain in control of their venture. Common goals held by the lifestyle entrepreneur include earning a living doing something that they love, earning a living in a way that facilitates self-employment, achieving a good work/life balance and owning a business without shareholders. Many lifestyle entrepreneurs are very dedicated to their business and may work within the creative industries or tourism industry,[10] where a passion before profit approach to entrepreneurship often prevails. While many entrepreneurs may launch their business with a clear exit strategy, a lifestyle entrepreneur may deliberately and consciously choose to keep their venture fully within their own control. Lifestyle entrepreneurship is becoming increasing popular as technology provides small business owners with the digital platforms needed to reach a large global market.[11]
See also
An entrepreneur is a person who has possession of a new enterprise, venture or idea and is accountable for the inherent risks and the outcome.[1][note 1] The term was originally a loanword from French and was first defined by the Irish-French economist Richard Cantillon. Entrepreneur in English is a term applied to a person who is willing to launch a new venture or enterprise and accept full responsibility for the outcome. Jean-Baptiste Say, a French economist, is believed to have coined the word "entrepreneur" in the 19th century - he defined an entrepreneur as "one who undertakes an enterprise, especially a contractor, acting as intermediatory between capital and labour".[note 2]
Leadership attributes
The entrepreneur leads the firm or organisation and also demonstrates leadership qualities by selecting managerial staff. Management skill and strong team building abilities are essential leadership attributes for successful entrepreneurs. Scholar Robert. B. Reich considers leadership, management ability, and team-building as essential qualities of an entrepreneur. This concept has its origins in the work of Richard Cantillon in his Essai sur la Nature du Commerce en (1755) and Jean-Baptiste Say (1803 or 1834)[note 3] in his Treatise on Political Economy.
Entrepreneurs emerge from the population on demand, and become leaders because they perceive opportunities available and are well-positioned to take advantage of them. An entrepreneur may perceive that they are among the few to recognize or be able to solve a problem. Joseph Schumpeter saw the entrepreneur as innovators and popularized the uses of the phrase creative destruction to describe his view of the role of entrepreneurs in changing business norms. Creative destruction encompasses changes entrepreneurial activity makes every time a new process, product or company enters the market.
Influences, personality traits, and characteristics
The most significant influence on an individual's decision to become an entrepreneur is workplace peers and the social composition of the workplace. Entrepreneurs also often possess innate traits such as extroversion and a propensity for risk-taking.[2] According to Schumpeter, an entrepreneur characteristically innovates, introduces new technologies, increases efficiency, productivity, or generates new products or services. An entrepreneur acts as a catalyst for economic change and research indicates that entrepreneurs are highly creative individuals who imagine new solutions by generating opportunities for profit or reward.[3]
There is a complexity and lack of cohesion between research studies that explore the characteristics and personality traits of, and influences on, the entrepreneur. Most studies, however, agree that there are certain entrepreneurial traits and environmental influences that tend to be consistent. Although certain entrepreneurial traits are required, entrepreneurial behaviours are dynamic and influenced by environmental factors. Shane and VenKataraman (2000) argue the entrepreneur is solely concerned with opportunity recognition and exploitation; however, the opportunity that is recognised depends on the type of entrepreneur which Ucbasaran et al. (2001) argue there are many different types dependent on their business and personal circumstances.
Psychological studies show that the psychological propensities for male and female entrepreneurs are more similar than different. Perceived gender differences may be due more to gender stereotyping.[4] There is a growing body of work that shows that entrepreneurial behavior is dependent on social and economic factors. For example, countries which have healthy and diversified labor markets or stronger safety nets show a more favorable ratio of opportunity driven rather than necessity-driven women entrepreneurs. Empirical studies suggest that women entrepreneurs possess strong negotiating skills and consensus-forming abilities.[5]
New research regarding the qualities required for successful entrepreneurship is ongoing, with work from the Kauffman Institute forming the statistical basis for much of it.
Types of entrepreneurs
Social entrepreneur
A Social entrepreneur is motivated by a desire to help, improve and transform social, environmental, educational and economic conditions. Key traits and characteristics of highly effective social entrepreneurs include ambition and a lack of acceptance of the status quo or accepting the world "as it is". The social entrepreneur is driven by an emotional desire to address some of the big social and economic conditions in the world, for example, poverty and educational deprivation, rather than by the desire for profit. Social entrepreneurs seek to develop innovative solutions to global problems that can be copied by others to enact change.[6]
Social entrepreneurs act within a market aiming to create social value through the improvement of goods and services offered to the community. Their main aim is to help offer a better service improving the community as a whole and are predominately run as non profit schemes. Zahra et al. (2009: 519) said that “social entrepreneurs make significant and diverse contributions to their communities and societies, adopting business models to offer creative solutions to complex and persistent social problems”.
Serial entrepreneur
A serial entrepreneur is one who continuously comes up with new ideas and starts new businesses.[7] In the media, the serial entrepreneur is represented as possessing a higher propensity for risk, innovation and achievement. Serial entrepreneurs are more likely to experience repeated entrepreneurial success. They are more likely to take risks and recover from business failure.[8]
Lifestyle entrepreneur
A lifestyle entrepreneur places passion before profit when launching a business in order to combine personal interests and talent with the ability to earn a living. Many entrepreneurs may be primarily motivated by the intention to make their business profitable in order to sell to shareholders. In contrast, a lifestyle entrepreneur intentially chooses a business model intended to develop and grow their business in order to make a long-term, sustainable and viable living working in a field where they have a particular interest, passion, talent, knowledge or high degree of expertise.[9] A lifestyle entrepreneur may decide to become self-employed in order to achieve greater personal freedom, more family time and more time working on projects or business goals that inspire them. A lifestyle entrepreneur may combine a hobby with a profession or they may specifically decide not to expand their business in order to remain in control of their venture. Common goals held by the lifestyle entrepreneur include earning a living doing something that they love, earning a living in a way that facilitates self-employment, achieving a good work/life balance and owning a business without shareholders. Many lifestyle entrepreneurs are very dedicated to their business and may work within the creative industries or tourism industry,[10] where a passion before profit approach to entrepreneurship often prevails. While many entrepreneurs may launch their business with a clear exit strategy, a lifestyle entrepreneur may deliberately and consciously choose to keep their venture fully within their own control. Lifestyle entrepreneurship is becoming increasing popular as technology provides small business owners with the digital platforms needed to reach a large global market.[11]
See also
Wednesday, September 21, 2011
A life for life
Life according to Ping
COMMONNESS By Bong R. Osorio (The Philippine Star) Updated September 19, 2011 12:00 AM Comments (0)
Lord of the Ping: The tandem books Ping: A Frog in Search of a New Pond and The Way of Ping: Journey to the Great Ocean by marketing consultant and motivational speaker Stuart Avery Gold
| Zoom
Are you living your finest life, the life of your most profound longings? This is the key question that the tandem books Ping: A Frog in Search of a New Pond and The Way of Ping: Journey to the Great Ocean posits. Both are authored by marketing consultant and motivational speaker, Stuart Avery Gold, and support the belief that one’s “most superb existence” can be attained through a life of option, preference and action, a truism that shouts out to anyone who would care to quiet down and pay attention.
The cover of “Ping number one” says that it is “a parable about adapting to change and overcoming obstacles, while “Ping number two” talks about taking risks and discovering a new path.”
In the genre of The Present, Aesop’s Fables, Who Moved My Cheese, The Little Engine That Could, and my all-time favorites The Little Prince and Jonathan Livingston Seagull, both share the charming story of the life-changing passage of a high-jumping frog named Ping. Peppered with wit and humor, they offer precious nuggets of business and life lessons, and do not make any attempt at downplaying the notion that challenges, obstacles, and out-and-out upheavals are parts of authentic professional and personal living.
“Ping number one” talks about the frog’s setbacks and struggles as he leaves home in search of a new pond. In the process, he meets an insightful owl that mentors him on how to find the real meaning of life and leap to new altitudes. In “Ping number two,” the frog has become the teacher as he shares his past experiences and lessons learned with two young, inquisitive and rebellious frogs as he challenges them to question the certainty of their current state. Let me share some food for thought picked up from Ping. You may consider most of them “nydak” (nothing you don’t already know), but they remain constant reminders of what The Financial Express describes as “the importance of living an intentional life.”
• It’s hard to let go when fear lies in wait inside you. Make the choice to let go of the past, connect to the future, and excitedly launch the great new idea of your life. Have a final glimpse of the surroundings you dearly adore, let go all the wonders of past exploits and make the most precise jump into the greatest adventure of all.
• The dream does not begin unless you do. Don’t just wait for the right time and right place to do something. The very act of waiting actually pushes the desired event away. You must do in order to be.
• Change — authentic change — is unsettling. When change happens, it can create the kind of fear that can take hold of even the most confident of people. Fear of change can grip, grab, and seize you with such strength, it can paralyze you. But only if you let it.
• If the path you travel has no obstacles, it leads nowhere. The “way” is not the path; it is the landscape of the soul that the universe fills with its breath. Within you and without you, it is there for you. Be open to this, and the universe will always lift you up, not keep you down. All else is futile struggle.
• Failure is one of nature’s wonderful teachers. Each failure will be painful and make you cringe and cry and give up in a minute, because that is what failure can do. But just as water effortlessly nourishes all things, failure enriches — it imparts truth and wisdom, insight and knowledge that help you grow.
• Talent comes naturally, while skill must be learned. Talent is incomplete when not aligned with skill. Talent may open doors, but skill will allow you to go through. You must develop both or you will never be a master of your life.
• The flow knows where to go. Go with it. Happiness is not a destination. It is a process — a wondrous, winding journey. Following the flow is a way of life that sustains you, guides you, and leads you to boundless joy and insight. You are a traveler, journeying with others, allowing your truest destiny to take its path.
• There is a bigger world outside your pond. It can indeed be found outside your little kingdom. True, there is nothing bigger, nothing more stimulating, and nothing more rewarding than your pond if you don’t explore. If you take the journey of discovery, however, you can come face to face with the magnificence and reality the great ocean brings. “What is greatly dreamed is nobly dared. The journey begins with you. It takes shape when you take a leap of faith into the beckoning darkness, and see how your own belief becomes evident beyond doubt.”
• Believing what’s inside of you is better than believing what’s outside of you. Meditation is the stillness within you, where the truth of the heart surrounds the mind. It is stillness that harmonizes the body and mind to recognize the limitless possibility that exists for you. Strengthening the body is done by making it move and strengthening the mind is achieved by bringing it to rest. Through reflection, you discover that while it is the brain that moves the body, it is the mind that moves the world.
• The “way” is your daily bread. It is awakening your mind and seeing your true nature. It is letting go of the attitudes and expectations of others so that you may enter the stream of your own destiny, flowing with the wellspring of all possibility. It is a life where you do what you like and like what you do by being who you are and not what others have dictated. The “way” does not ask you to be what you are not, but to be more fully aware of what you are.
• Every living thing has a place in the natural order of things, with a destiny to fulfill. When you focus on your deepest hopes and aspirations, you not only discover the starting point of your life but the source of it, your inborn reason, the life you were born to live. Let everything be what it naturally is. Within the “way,” there always exists two alleyways — the alleyway of what is and the alleyway of what can be, and through the choices you take, you can traverse the alleyway or not. It is up to you.
• A rock that stops you is a rock that you can step on. The path of reality is the one most often overlooked. Know that every problem that exists outside of you has a solution inside of you. Work in harmony with life’s circumstances as you become aware of your ability to correct your course and move onward. To change your life you must be willing to change your mind. Alternative options can be hidden by the unwillingness to listen or the unwillingness to see. Greet a challenge with change; see it with new eyes. When you change the way you look at things, the things you look at change.
• The rise to success is achieved by lifting others. A great part of the journey is whom you choose to travel the path with. One of the grand gifts of your existence is being a compassionate companion, knowing that you can depend on friends and be depended on by them, through adventure and hardship.
• The silence in bamboos speaks divine wisdom. The bamboo works in harmony with nature. It remains flexible in its response to external conditions. While the strongest tree can be uprooted and knocked over in a storm, the bamboo prevails in adverse conditions by bending and yielding to the prevailing winds.
• No one can deliver you a rainbow. It is you who must take responsibility for doing what you want to do and being what you want to be. If you believe in yourself, you don’t need the belief of others. Obstacles are there to prevent you. Distractions are there to pull you. Fear is there to keep you where you are. To live your dream, do not worry about what to do, just do what needs to be done. Decisions, not conditions, determine your destiny.
• The best things you’ve accomplished have no permanence, only peaks. But you must not stay and be comfortable on your highest points. You must always go beyond them. When you let go of all meaning, only what is truly important becomes meaningful. By letting go of things as they are, you can experience things as they might be. Unattached action is action that invites your future.
• The lack of will and willingness obstructs your trail. Never lose sight of what you desire or where you wish to be. Hang on to your idealism, hold fast to your dreams. Do not let the pressure of doubt and discouragement determine your fate. Focus on what you really want for yourself. Use the commitment of your own reality to confront the conflict and confusion of others. Persistence overcomes resistance. Stay brave.
• The purpose of life is a life of purpose. Nobody can show you the truth, only the way to the truth. True joy can be had if your life is dedicated to a purpose you recognize as a mighty one. Years can wrinkle your skin, but to live without purpose wrinkles the soul.
The only thing constant in life is change. It is an oft-repeated line, but it continues to ring true, especially as you take on the rapid changes around you that are driven mainly by the technology revolution. Your environment and the way you live are indeed changing at an unimaginable pace. You have to ride the massive waves of change; nobody is spared from it anyway.
COMMONNESS By Bong R. Osorio (The Philippine Star) Updated September 19, 2011 12:00 AM Comments (0)
Lord of the Ping: The tandem books Ping: A Frog in Search of a New Pond and The Way of Ping: Journey to the Great Ocean by marketing consultant and motivational speaker Stuart Avery Gold
| Zoom
Are you living your finest life, the life of your most profound longings? This is the key question that the tandem books Ping: A Frog in Search of a New Pond and The Way of Ping: Journey to the Great Ocean posits. Both are authored by marketing consultant and motivational speaker, Stuart Avery Gold, and support the belief that one’s “most superb existence” can be attained through a life of option, preference and action, a truism that shouts out to anyone who would care to quiet down and pay attention.
The cover of “Ping number one” says that it is “a parable about adapting to change and overcoming obstacles, while “Ping number two” talks about taking risks and discovering a new path.”
In the genre of The Present, Aesop’s Fables, Who Moved My Cheese, The Little Engine That Could, and my all-time favorites The Little Prince and Jonathan Livingston Seagull, both share the charming story of the life-changing passage of a high-jumping frog named Ping. Peppered with wit and humor, they offer precious nuggets of business and life lessons, and do not make any attempt at downplaying the notion that challenges, obstacles, and out-and-out upheavals are parts of authentic professional and personal living.
“Ping number one” talks about the frog’s setbacks and struggles as he leaves home in search of a new pond. In the process, he meets an insightful owl that mentors him on how to find the real meaning of life and leap to new altitudes. In “Ping number two,” the frog has become the teacher as he shares his past experiences and lessons learned with two young, inquisitive and rebellious frogs as he challenges them to question the certainty of their current state. Let me share some food for thought picked up from Ping. You may consider most of them “nydak” (nothing you don’t already know), but they remain constant reminders of what The Financial Express describes as “the importance of living an intentional life.”
• It’s hard to let go when fear lies in wait inside you. Make the choice to let go of the past, connect to the future, and excitedly launch the great new idea of your life. Have a final glimpse of the surroundings you dearly adore, let go all the wonders of past exploits and make the most precise jump into the greatest adventure of all.
• The dream does not begin unless you do. Don’t just wait for the right time and right place to do something. The very act of waiting actually pushes the desired event away. You must do in order to be.
• Change — authentic change — is unsettling. When change happens, it can create the kind of fear that can take hold of even the most confident of people. Fear of change can grip, grab, and seize you with such strength, it can paralyze you. But only if you let it.
• If the path you travel has no obstacles, it leads nowhere. The “way” is not the path; it is the landscape of the soul that the universe fills with its breath. Within you and without you, it is there for you. Be open to this, and the universe will always lift you up, not keep you down. All else is futile struggle.
• Failure is one of nature’s wonderful teachers. Each failure will be painful and make you cringe and cry and give up in a minute, because that is what failure can do. But just as water effortlessly nourishes all things, failure enriches — it imparts truth and wisdom, insight and knowledge that help you grow.
• Talent comes naturally, while skill must be learned. Talent is incomplete when not aligned with skill. Talent may open doors, but skill will allow you to go through. You must develop both or you will never be a master of your life.
• The flow knows where to go. Go with it. Happiness is not a destination. It is a process — a wondrous, winding journey. Following the flow is a way of life that sustains you, guides you, and leads you to boundless joy and insight. You are a traveler, journeying with others, allowing your truest destiny to take its path.
• There is a bigger world outside your pond. It can indeed be found outside your little kingdom. True, there is nothing bigger, nothing more stimulating, and nothing more rewarding than your pond if you don’t explore. If you take the journey of discovery, however, you can come face to face with the magnificence and reality the great ocean brings. “What is greatly dreamed is nobly dared. The journey begins with you. It takes shape when you take a leap of faith into the beckoning darkness, and see how your own belief becomes evident beyond doubt.”
• Believing what’s inside of you is better than believing what’s outside of you. Meditation is the stillness within you, where the truth of the heart surrounds the mind. It is stillness that harmonizes the body and mind to recognize the limitless possibility that exists for you. Strengthening the body is done by making it move and strengthening the mind is achieved by bringing it to rest. Through reflection, you discover that while it is the brain that moves the body, it is the mind that moves the world.
• The “way” is your daily bread. It is awakening your mind and seeing your true nature. It is letting go of the attitudes and expectations of others so that you may enter the stream of your own destiny, flowing with the wellspring of all possibility. It is a life where you do what you like and like what you do by being who you are and not what others have dictated. The “way” does not ask you to be what you are not, but to be more fully aware of what you are.
• Every living thing has a place in the natural order of things, with a destiny to fulfill. When you focus on your deepest hopes and aspirations, you not only discover the starting point of your life but the source of it, your inborn reason, the life you were born to live. Let everything be what it naturally is. Within the “way,” there always exists two alleyways — the alleyway of what is and the alleyway of what can be, and through the choices you take, you can traverse the alleyway or not. It is up to you.
• A rock that stops you is a rock that you can step on. The path of reality is the one most often overlooked. Know that every problem that exists outside of you has a solution inside of you. Work in harmony with life’s circumstances as you become aware of your ability to correct your course and move onward. To change your life you must be willing to change your mind. Alternative options can be hidden by the unwillingness to listen or the unwillingness to see. Greet a challenge with change; see it with new eyes. When you change the way you look at things, the things you look at change.
• The rise to success is achieved by lifting others. A great part of the journey is whom you choose to travel the path with. One of the grand gifts of your existence is being a compassionate companion, knowing that you can depend on friends and be depended on by them, through adventure and hardship.
• The silence in bamboos speaks divine wisdom. The bamboo works in harmony with nature. It remains flexible in its response to external conditions. While the strongest tree can be uprooted and knocked over in a storm, the bamboo prevails in adverse conditions by bending and yielding to the prevailing winds.
• No one can deliver you a rainbow. It is you who must take responsibility for doing what you want to do and being what you want to be. If you believe in yourself, you don’t need the belief of others. Obstacles are there to prevent you. Distractions are there to pull you. Fear is there to keep you where you are. To live your dream, do not worry about what to do, just do what needs to be done. Decisions, not conditions, determine your destiny.
• The best things you’ve accomplished have no permanence, only peaks. But you must not stay and be comfortable on your highest points. You must always go beyond them. When you let go of all meaning, only what is truly important becomes meaningful. By letting go of things as they are, you can experience things as they might be. Unattached action is action that invites your future.
• The lack of will and willingness obstructs your trail. Never lose sight of what you desire or where you wish to be. Hang on to your idealism, hold fast to your dreams. Do not let the pressure of doubt and discouragement determine your fate. Focus on what you really want for yourself. Use the commitment of your own reality to confront the conflict and confusion of others. Persistence overcomes resistance. Stay brave.
• The purpose of life is a life of purpose. Nobody can show you the truth, only the way to the truth. True joy can be had if your life is dedicated to a purpose you recognize as a mighty one. Years can wrinkle your skin, but to live without purpose wrinkles the soul.
The only thing constant in life is change. It is an oft-repeated line, but it continues to ring true, especially as you take on the rapid changes around you that are driven mainly by the technology revolution. Your environment and the way you live are indeed changing at an unimaginable pace. You have to ride the massive waves of change; nobody is spared from it anyway.
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