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.
Thursday, September 29, 2011
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.
http://www.philstar.com/Article.aspx?articleId=728356&publicationSubCategoryId=87
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.
Saturday, September 17, 2011
Shamcey's chilling
What is your advice to your fellow young people?---------------------
Try to be someone. Do not settle for anything less. Do not be complacent with the status quo. Try to be better. Contribute to progress, don’t just be nakiki-uso (being a conformist). Think and try new ideas, new things, be innovative in different fields. I like one of UP’s mantras: “When everyone is sitting down, we stand up. When everyone is standing up, we stand out.” We should all try to be better, to go to another level.
I heard you love reading. What are your favorite books?-----------------
I enjoy simple books, like Harry Potter. (Laughs). When I was in Japan as an exchange student, my host family gave me the first Harry Potter novel, which I read in one night only. I’ve actually read the entire Harry Potter series 10 times, because I’m hooked on this saga. The author J. K. Rowling is very talented. The story is simple but makes you believe in a world like that. Other books I enjoy are the suspense and mystery novels of Agatha Christie. What I like about all her novels is they’re unpredictable, there’s always a unique twist in the plot. I want to have a collection of all her novels.
What are your secrets for getting the highest grades?--------------------
I don’t memorize textbooks word for word. I just read, and if time permits, I read the book three times. First, to get an idea; second, to understand the concept; and third, to remember important data very well. It’s important to understand what you’re reading.
Try to be someone. Do not settle for anything less. Do not be complacent with the status quo. Try to be better. Contribute to progress, don’t just be nakiki-uso (being a conformist). Think and try new ideas, new things, be innovative in different fields. I like one of UP’s mantras: “When everyone is sitting down, we stand up. When everyone is standing up, we stand out.” We should all try to be better, to go to another level.
I heard you love reading. What are your favorite books?-----------------
I enjoy simple books, like Harry Potter. (Laughs). When I was in Japan as an exchange student, my host family gave me the first Harry Potter novel, which I read in one night only. I’ve actually read the entire Harry Potter series 10 times, because I’m hooked on this saga. The author J. K. Rowling is very talented. The story is simple but makes you believe in a world like that. Other books I enjoy are the suspense and mystery novels of Agatha Christie. What I like about all her novels is they’re unpredictable, there’s always a unique twist in the plot. I want to have a collection of all her novels.
What are your secrets for getting the highest grades?--------------------
I don’t memorize textbooks word for word. I just read, and if time permits, I read the book three times. First, to get an idea; second, to understand the concept; and third, to remember important data very well. It’s important to understand what you’re reading.
Thursday, September 15, 2011
Boat or Showboat
And, hey, this is after all --- uh, the Miss Universe beauty pageant? Winning that much desired crown is not tantamount to any position of responsibility in an international arena like the United Nations or an appointed item in the International Monetary Fund. The job of this queen for a year is to be the official spokesperson for the Trump Group of Companies. So let's make that clear in our heads, OK?
Wednesday, September 14, 2011
In 5 days
start of September and ber months. Positive thinking
he secret of joy in work is contained in one word — excellence. To know how to do something well is to enjoy it.
he secret of joy in work is contained in one word — excellence. To know how to do something well is to enjoy it.
Saturday, September 3, 2011
Discover the magic, power of language
The glamour of grammer
http://business.inquirer.net/16609/discover-the-magic-power-of-language
http://business.inquirer.net/16609/discover-the-magic-power-of-language
Subscribe to:
Posts (Atom)