Here at Food Lab we also value the importance of quality cookware in making cooking and eating more enjoyable and healthy. And with these tools we can come up with the best cooking and dinning experience for all of us to enjoy! Today we feature a new cookware line up by chef Mitchie Sison, who was part of the cooking show barkada ka-toque.
Chef Mitchie confesses that she came from a family that loves to cook and eat. While both her dad and mom did not have any culinary background (her father is an engineer and her mother is a psychology graduate), they were both enamored with the world of cuisine. They created the original tapsilog concept.
Unable to find a good restaurant that serves homey meals, the Sison couple started their own restaurant and in the process of serving tapa, sinangag and itlog to hungry patrons, the sinangag was born. The Sison’s business grew and for some time, they were managing five branches all over the metro. However, when Chef Mitchie’s parents retired in 2000, they decided to close the restaurants. The business may be closed but Epicureanism had already been cooked in the Sison children's DNA.With a degree in B.S. Hotel, Restaurant and Institution Management at the De La Salle-College of Saint Benilde, Chef Mitchie was sent by the school to audition for the new show QTV 11 was cooking and the rest, as they say, is history.
While Chef Mitchie was still doing the cooking show, she was also doing culinary consultancy for establishments such as Dolce Latte Café and Gourmet Bakeshop, and Chew Junior Express. She also appeared in various shows and food magazines. Hong Kong cookware brand Sunnex also saw the potential of the young chef, taking her in to become a chief endorser for Sunnex Philippines.
Since 2008, Chef Mitchie has been doing cooking demos for Sunnex, expanding her forte to include savory dishes and even delectable baby food. 
Chef Mitchie has also been operating her own commissary, Signatures by Miel Commissary, supplying various food products in food establishments and offering fine dining catering for small groups. But her biggest culinary dreams are to revitalize her parent’s restaurants, open her own cookie shop that offer endless variety of sweets and milkshakes, and start a bistro that serves healthy food.Chef Mitchie longs to travel and soak up different food culture. There are tons of good food being made from all over the world and when Chef Mitchie returns, expect to enjoy a plethora of real good food at our fingertips.
To join Chef Mitchie’s cooking demo, like Sunnex Philippineson Facebook.
Now, lets look and test the cookware to a cooking demo by chef mitchie herself!
She prepared two dishes, Apple and Pear Tart Tatin with Walnut Steausel and Chicken Marsala with Steamed Lemon Smashed Potatoes. And with the design and functionality of the cookware, it seems like she was just playing with the ingredients, but the results was very tasty and delicious!
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| Apple and Pear Tart Tatin with Walnut Steausel |
Mitchie’s Chef’s Classics cookware consists of a 28 cm open grill pan, 32 cm covered wok, 18 cm covered sauce pan, 24 cm covered sauce pot, 20 cm open skillet, 25 cm open skillet, 30 cm saucepan with steamer insert, and a 5 piece cookware set.
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| Chicken Marsala with Steamed Lemon Smashed Potatoes |
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| Knowing good cookware by the quality of materials and technology applied to it. |
These cookware will be available at stores starting April 8, 2011.
