Supreme Food and Beverage Consultancy (SFBC) is a company devoted to addressing the special needs and problems of the food industry. The firm is composed of experienced professionals in Western and Asian cuisines, patisserie, confectionery, bread and flour technology, and marketing and communications.
The company, being the first of its kind in the Philippines, is currently engaged in various projects throughout the country. It applies to each of these projects the dynamic ideas that have given its clients a definite edge over their competitors. Emphasis has been placed on strategic planning reinforced with modern concepts, comprehensive research, and the long and varied experience of the company’s specialists.
The interdisciplinary approach adopted by the partners, all of whom have well-defined fields of specialization, enables each project to have a clear and rational path to the attainment of the client’s objectives.
It is our belief that there is no problem that cannot be tackled suc- cessfully by our specialists. Food consultancy, like any undertaking requires highly trained and well-motivated individuals backed up by a well-organized and wide-range database.
Constant Research and recurrent training by our partners keep them up-to-date in the trends, innovations, equipment changes and technological breakthroughs in the food industry.
The most important aspects of our philosophy is our policy of personalized attention. This is the hallmark of every senior partner’s involvement with each project.
A core of food industry professionals provides the basic pool of specialists. The members are divided into teams dedicated to service the specific requirements of each account.
The interdisciplinary method of consultancy comes into play among the project managers and other partners of SFBC’s board.
A secondary pool of professionals provides additional support as required along with support for other concerns such as food, equipment, supplies and training facilities required by the project.
The company offers a wide range of services any client would require related to the food industry.
FOOD & BEVERAGE DIRECTORATE SERVICES
- Menu Planning – Specialty Menu conceptualization based on the current worldwide trends covering Culinary, Pastry, Bread, Health and Medical Lines.
- Beverage Section – Updated bar and wine choices.
- Cost Control Systems and Evaluation – Higher Profitability & Margins in Sales.
- Project Study Conceptualization and Supervision
- Damage Control Implementation
- Gourmet Hospital, Spa and Clinical Culinary Service Product Marketing and Design
- Personnel Training for Service and Culinary
- Marketing and Communication Services.
- Food Styling for Print and Video
- Product and Visual Merchandising
- Short-term projects for Restaurant and Manufacturing concerns
- Medium & Long-Term Retainer Plans
PROJECT CONCEPTUALIZATION AND SUPERVISION
- Operational Maintenance
- Outlet Expansion & Franchising
FOOD PROCESSING TECHNOLOGY
- Product Conceptualization
- Product Research and Development
- Flavours and Additives Formulations
The client’s ultimate achievement of targets in sales and image is primary in SFBC’s thrust. The highly reputable specialists that form the pool of consultants combined with the interdisciplinary method of related fields ensure the client of credible and sound recommendations.
The firm is headed by the country’s ablest professionals who, among them, have at least two decades of experience in the various fields of cuisine. Their collective wealth of experience includes servicing numerous and varied clients such as hotels, restaurants, beverage suppliers, bakeries, flour millers, flavor and essence manufacturers, particularly in the esoteric fields of menu planning, culinary training, and flavor research and development in Western and Asian cuisine.
THE PEOPLE BEHIND SFBC
Gene R. Gonzalez, the Chairman, comes from a family of restaurateurs. At the age of 23, he opened, as chef-owner, Cafe Ysabel in San Juan, M. Mla. Gene is also President of the Center for Asian Culinary Studies. Aside from a series of apprenticeships in France and Italy, he has completed various specialized courses in food arts, Culinary Institute of America and the California Culinary Academy. He has undertaken research and development projects with major food manufacturers and flavor laboratories. He is a co-founder of the Alta Cocina Filipina, the movement for contemporary Filipino cuisine. As an avid writer, he is editor to a weekly food page for one of Metro Manila’s major daily newspapers and authored 15 cookbooks including “Cocina Sulipena” a book on nineteenth century recipes from Pampanga. He is the only Ten Outstanding Young Men awardee in Culinary Arts and at present author to a book series in Philippine cuisine. Chef Gene is also board member of the College of Saint Benilde and at present conseiller culinaire of the National board of the Chaine des Rotisseurs, a Paris based worldwide gourmet society and also member of the London based International Wine and Food Society.
Junjun De Guzman, President and Executive Chef of the Café Agogo chain. He is a graduate of the British owned Peregrine school and is at present consultant to several coffee shops and restaurants. He is a Chef instructor to Professional and Recreational programs at the Center for Asian Culinary Studies. He graduated from an Intensive Chocolate training program form the Barry Callebaut Chocolate College. He is a member of the United States Department of Agriculture Council of Chef and is Chef Trainer in their culinary demonstration facility. Recently, he took advanced courses in baking from the American Institute of Baking, Manhattan, Kansas and advanced cooking courses from the Institute of Culinary Education, Manhattan, New York.
Gino Gonzalez, graduated top of his culinary class and is at present Head Instructor in Professional classes at the Center for Asian Culinary Studies. He is the Executive Chef of Café Ysabel. He completed a culinary program sponsored by the USDA under the Cochran fellowship program. Gino recently graduated from an Intensive Chocolate training program form the Barry Callebaut Chocolate College and recently trained in France under the professional culinary program at the ADF- Le centre de Formation d’ Alain Ducasse. He is a graduate of the Food Styling course at the Culinary Institute of America, Hyde Park. Gino spent some time in Napa Valley taking several courses at the world renowned Culinary Institute of America, Greystone campus.
Giannina Gonzalez, A communication Arts graduate from Dela Salle University, she took her culinary training at the Center for Asian Culinary Studies. Giannina became a specialist in Food Communication design having her computer and technical skills. Eventually, to complete her specialization in Food and Beverage Visual media, she trained with Delores Custer at the Culinary Institute of America and with Denise Vivaldo at Food Fanatics in California. At present, she is doing food styling for photo and video productions. Creating food images for ads, restaurants, cookbooks for medium to large Philippine food conglomerates and the Philippines top food magazines. She also develops and teaches CACS Professional Food Styling program.
Lawrence ‘Toto’ Erfe, A graduate of the professional program, Chef Toto is currently the assistant of Chef Gene. He belonged to the team of Chef Gene Gonzalez when they represented the country in the Philippine Gastronomic Festival at Meritus Mandarin Singapore and was the Master Planner for Logistics in Catering for the Asian Tourism forum in 2006 that catered to 3,000 delegates for one whole week in Davao. He is now a fly-in professor at the Center for Asian Culinary Studies Davao, a food writer for the Manila Bulletin and currently Sous Chef of Café Ysabel. Chef Toto also trained with chefs of top schools in Vietnam and Thailand.
Ana Baluyot, Well known wedding cake designer and pastry chef. Ana by far is the only individual to take perfect scores in her pastry course which is why she is one of the preferred wedding cake decorations in the country. Ana took extensive studies in the United States mastering the Wilton method and took other classes under cake decorating author Nikolas Lodge. Ana handles both recreational and professional classes at the C.A.C.S
Shim Kheun Huh, is from Pusan or the classical court area of Korea. Her experience in teaching Korean cuisine has made her consultant to air line catering principals and to Tagaytay Highlands International Resort and Country Club. She is also a member of the Center for Asian Culinary Studies faculty.
Francisco Roman III, is a certified servesafe trainor and holds several training certificates in Butchery, Bread and Asian Cuisine. He is presently the new head of the Center for Asian Culinary Studies Program in C.A.C.S.
Arvin “King” Estolano, is chef and Agriculturist with a wide background in provincial and ethnic ingredients. He is also a specialist in TV and video Production work centered on Food and cooking shows and has extensive experience having been part of several production projects.
SOME CUSTOMER REFERENCES:
Tagaytay Highlands International Golf and Country Club
Nestle Phils., Inc.
Villa Margarita Hotel, Davao City
Magnolia Ice Cream Division – Ice Cream Parlor
Suhiro Fast Food
Café Breizh Davao
Vivere Richville Suites
Seattle’s Best Coffee
Kenny Rogers Roasters
Meal Solutions Inc.
Mug Café, Lucena City
Ichizen Japanese Restaurant– SM malls and free standing outlets
Waterfront Hotel, Lahug Cebu City
Tostada Filipino Bakery and Restaurant
Herrick’s Art of Beverage
Max’s Fried Chicken
Two Seasons Hotel Boracay
Two Seasons Coron
Grand Dame Hotel – Emilion, Iloilo
JD Bakeshop, Iloilo
Chef Mia’s Catering
Todd’s Restaurant, Dagupan City
Universal Robina Corp
Hot and Cold Café, Batangas
Paradis, Quezon City
Vikings, SM MOA
Vikings, SM NORTH EDSA
7th High Club, Taguig City
Marco Polo Beijing
La Tondeña Mobile Bar – GSM
28 Gastro Bar
Hot & Cold Café – Batangas
Provincial Government of Albay – Tourism & Food Development Project