Cooking for guests and cooking for people at home are two totally different things. When expecting guests, the preparation is much more tedious and dishes tend to be a cut above what you usually serve on a daily basis.
Imagine the pressure that comes with preparing for not just any ordinary guest. Imagine serving a company of powerful men in the world.
By no means is it an easy task and there’s only few capable enough to thrive in such an environment. Chef Louis Esguaras is one of those gifted few who have taken their talents and flourished in one of the most high profile kitchens in the world – the White House.
Chef Esguaras has had the pleasure of serving former United States president George H.W. Bush and Bill Clinton and their families, along with diplomats and dignitaries from all over the world, taking with him the pride of his mother country. “It’s all about attitude in this industry,” Chef Esguaras shared. “The reason I got chosen out of 250 people from my culinary school was because I was always smiling. I was always happy and I always made sure that anything I could do, I would do it,” he added.
During a cooking demonstration held at the Center for Culinary Arts (CCA) on Katipunan Avenue, Quezon City, Chef Esguaras shared cooking tips he acquired in over 25 years of culinary experience. In front of students, faculty, and some of the most renowned culinary practitioners in the country, Chef Esguaras lit up CCA’s Culinary Theatre with masterful dishes that he was able to whip up during his tenure in the White House.
“When I started planning my international tour, I wanted to do it in Manila first. This is where I’m from and this is where I was born,” Chef Esguaras explained. Born and raised in the Philippines, Chef Esguaras grew up in the streets of Mandaluyong until his family migrated to the United States when he was 13 years old. “Although you can’t see it by the way I look, pero marunong ako mag-Tagalog,” the world-renowned chef quipped.
Chef Esguaras made four wonderful dishes that came from the “Presidential Menu,” all of which he took part in preparing and serving at significant events during his stint as a presidential chef. One of the dishes he prepared was Crab Cakes with Cajun Remoulade, which was a personal favorite of former president George Bush, Sr. “He enjoys a lot of seafood, but what he really likes are crab cakes so I wanted to show that,” Chef Esguaras revealed.
The browned Crab Cakes have that perfect consistency of crispiness that locked in the rich and juicy crab meat inside. The dish is rounded out by a Cajun Remoulade dip that adds that distinct Southern Spice to each bite.
Chef Esguaras also prepared a Vodka-Marinated Salmon with Cucumber Salad and Kasha Pilaf, a dish he prepared at a state dinner for former Russian president Boris Yeltsin during the Clinton administration. The dish consists of rich textures and levels of flavor from the light Cucumber Salad, the Vodka-infused Salmon, and the nutty Kasha Pilaf grains, all of which are brought together to offer a familiar taste and experience for the special guest.
Also included on the list was a dish served during a state dinner for the Emperor of Japan. The Grilled Arctic Char with Wild Mushroom Risotto was a dish made by the White House Kitchen to present a light yet complex entrée. The unique character of the Arctic Char when grilled takes precedence because of its distinct texture complemented well by a bed of mushroom risotto that provides such a flavorful canvas.
Chef Esguaras saved the best for last when he prepared the Layered Late-Summer Vegetables with Lemongrass and Red Curry. This intricate and eye-catching dish was served during a state dinner for former South African president Nelson Mandela. “This one was very memorable for me. Nelson Mandela just got out of prison and he came to the White House and he was able to share with the world his knowledge,” Chef Esguaras recalled.
The labor intensive dish consists of preparing each ingredient separately and making use of a ring mold to stack them into a tower. The dish, however, is well worth the trouble because of how various textures and different flavors came together in a light yet multi-layered plate.
Chef Esguaras has come a long way from when he learned his first dish, Spaghetti and Meatballs cooked Pinoy style as taught to him by his mom. Despite his success and having served high profile personalities, this kitchen artisan has remained humble and has learned to keep things fresh and simple.
“Presidential cuisine, in a sense, shouldn’t be anything that is super hard or anything that you can’t do at home,” Chef Esguaras shared. “People think that these people like all these glorified food but really they’re normal just like us,” he added.
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