Why I Love Flambé
I love flambés. I used to take great delight watching our chefs at Cebu Plaza Hotel (now Marco Polo Plaza Cebu Hotel ) pour alcohol to their hot pan (steak, crepe, fruits and all others) so they would be able to create a burst of flames right there in the middle of the restaurant, in front of all the guests. No, I don’t like the danger it brings, but I do love the smell of burning food and the wonderful sight of chefs expertly navigating their way through the routine. And yes,, it was a great diversion from the yawn most of us Sales Account Managers had while entertaining clients. It was during those moments when I fully realized that anything done in excess can really be stifling. I used to really love dining out, go to parties, cocktails and premieres—it was a job any girl would really love (I was 25 back then). But when it came to the point when we were required to entertain our corporate clients three times a day, fifteen times a week, on top of all the corporate function