Chef Boy Logro at Chef JR Royol collab! | Unang Hirit
Yum yum yum! Ping Ping ping! Ang food explorer Chef JR, makakaharap at makiki-collab kasama ang kusina master— Chef Boy Logro. Ano kaya ang masarap na dish ang kanilang iluluto para sa kanilang collab? Panoorin ang video.
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FunTranscript
00:00 Good morning guys!
00:01 This is our extra special breakfast for today.
00:04 Mateo, not just one chef, but two chefs will be cooking for us this morning.
00:09 That's right, our UH Food Explorer, of course, the one and the only Chef JR.
00:13 Collab, the kitchen master chef, of course, Bossing Boy Logro.
00:19 Woohoo!
00:20 It's delicious!
00:22 Chef, let's start your powerful collab.
00:26 Hi, Chefs!
00:28 Morning, Chef!
00:30 Yes, Sir!
00:31 A blessed morning, Kapuso!
00:33 A blessed morning to you all in the studio.
00:36 And yes, Kapuso, it's so special that it's Monday and it's our first airing of June
00:42 because we're here at an old-fashioned BBQ ribs restaurant here in Commonwealth,
00:48 where Mexican and American are on their menu.
00:53 But Kapuso, do you know why this restaurant is so special?
00:59 The answer is because it's owned by the one and the only, the one and the only,
01:07 Kusina Master Chef, Boy Logro.
01:10 But… I smell something…
01:12 Ping, ping, ping! Yum, yum, yum!
01:14 Guys?
01:15 Ping, ping, ping! Yum, yum, yum!
01:16 What? Can you hear that?
01:18 Ping, ping, ping! Yum, yum, yum!
01:19 I know you missed that!
01:21 There it is!
01:22 Chef!
01:23 Hello, hello, hello!
01:24 A blessed morning, Chef!
01:26 How are you?
01:27 The one and only, as we said, I know we missed that, the one and the only, Chef Boy Logro.
01:33 Wow! Thank you so much for having me here.
01:37 Welcome, welcome to our La Parellada!
01:40 That's why, Chef, I smell like I'm in the BBQ heaven.
01:45 You're the one who prepares the food.
01:48 Because you're my special guest.
01:50 Of course, the first dish is very expensive, right?
01:52 Of course.
01:52 That's why you're here.
01:55 Thank you so much, Chef.
01:57 And to all of your fans, to all of your viewers,
02:01 I'm very excited about your new venture, Chef.
02:04 Thank you, thank you.
02:05 Congratulations!
02:06 Thank you, thank you.
02:07 You know what we say,
02:10 when you eat, you smell the food, you're hungry.
02:14 Yes, Chef.
02:15 This is really… the smell is really…
02:18 I can hear the hunger you're giving me.
02:22 Yes, thank you, thank you.
02:25 To all of our fans, we're sure that we'll be getting a lot of "ping, ping, ping"
02:30 and "yum, yum, yum".
02:31 What do you expect them to cook for us?
02:35 My specialty is, I guarantee 100%, our Beef Brisket.
02:41 Because when we say "BBQ and ribs",
02:45 that's where the Brisket really comes in.
02:49 And it's tender. I'm sure it's 100% tender.
02:51 That's the most important part.
02:53 Oh my God. Here it is, my dear viewers.
02:55 Wait for the grandest collaboration with the one and only
03:01 Kusina Master, Chef Boy Logon.
03:03 Right here, in your country.
03:05 More on the show, wherever you're always the first to…
03:07 First to hit it!
03:10 Master of all.
03:12 What's your special master?
03:14 Especially in golf.
03:16 I always want to win because our breakfast is free.
03:20 So that we'll be happier this Monday morning, we'll eat our breakfast.
03:25 This is a very special Balay Balustre menu.
03:29 Balay Balustre, that's…
03:31 Extra special breakfast, my dear viewers.
03:33 "Yum, yum, yum. Bang, bang. Ping, ping, ping."
03:37 "Yum, yum, yum. Ping, ping, ping."
03:39 We'll make it delicious because it's so tender.
03:41 Because our one and only Kusina Master, Chef Boy Logon.
03:47 There you go.
03:49 Meets, of course, the one and only UH Food Explorer, Chef JR.
03:53 There you go. This is a great collaboration.
03:57 It's already lessen.
03:59 Anjo really can't wait.
04:01 Chef Boy, let's give it a try.
04:03 Because of their kitchen heat rate, they usually cook for us.
04:07 "Bang, bang, bang. Ping, ping, ping."
04:09 "Bang, bang, bang. Ping, ping, ping."
04:11 "Bang, bang, bang. Ping, ping, ping."
04:13 "Ping, ping, ping."
04:15 Let's do it like that.
04:17 "Bang, bang, bang. Ping, ping, ping."
04:19 "Bang, bang, bang. Ping, ping, ping."
04:21 "Bang, bang, bang. Ping, ping, ping."
04:23 That's his trademark.
04:25 "Bang, bang, bang. Ping, ping, ping."
04:27 "Ping, ping, ping."
04:29 Let's see what they're going to cook for us this morning.
04:31 Chef JR and Chef Boy, let's start cooking.
04:37 [music]
04:41 "Ping, ping, ping."
04:43 "Ping, ping, ping."
04:45 "Yum, yum, yum."
04:47 Welcome to the Grand Kusina collab with the one and only Master Kusina, Chef Boy Logro.
04:58 Thank you, thank you, thank you, son of RJ and JR.
05:02 You know, it's a privilege to be back in Unang Hirit.
05:06 I know that Chef Boy missed wearing his Unang Hirit apron.
05:10 I know that our viewers are still waiting for you to come back.
05:16 And they know that when it goes "Ping, ping, ping."
05:18 And it goes "Yum, yum, yum."
05:20 You'll definitely win.
05:22 Thank you so much, Chef JR.
05:24 You know, we really miss Unang Hirit, especially our guests in the studio.
05:30 Sir Egan, Ma'am Susan, and Mathew.
05:34 Try it, it's delicious.
05:37 It's solid.
05:38 And Chef Boy, you brought us to a new open branch of your restaurant.
05:42 The theme is old-fashioned barbecue and ribs.
05:46 Yes, that's right.
05:47 It's simple, Chef.
05:48 We said barbecue.
05:50 Yes, this is brisket.
05:51 We're going to cook it.
05:52 Yes.
05:53 Brisket with garlic pasta.
05:55 Yes, that's right.
05:56 We need a combination like that.
05:58 Not just rice.
06:00 Of course, we also have rice as an option.
06:02 Yes.
06:03 Chef Boy and our dear viewers, there are so many options here.
06:09 How did you start your concept of your old-fashioned restaurant?
06:13 Well, Chef JR, here's the thing.
06:16 When I was abroad, I was in Spain.
06:19 That's where it started.
06:21 I thought that when I go back to the Philippines,
06:23 I should try what I learned there so that they can also taste our specialty.
06:30 Of course.
06:31 And you mentioned, Chef, that one of the countries you went to was Spain.
06:36 If you haven't asked and if you don't know,
06:38 you should know that Chef Boy is one of the first Filipino chefs.
06:45 Wow, executive chef.
06:46 Executive chef.
06:47 Five-star hotel.
06:48 Of a five-star hotel here in the Philippines.
06:50 Yes, that's right.
06:51 Chef, I'm from the hotel industry.
06:53 So, for us, that's a big deal.
06:55 It's a great honor to be an executive chef.
06:57 Thank you.
06:58 What more of a first Filipino executive chef of a five-star hotel.
07:03 That's right. It's all about luck.
07:05 Wow.
07:06 You should be ready to face challenges.
07:12 And of course, you should have preparation.
07:15 You shouldn't just rely on luck.
07:18 You should have it before it happens.
07:20 Because of Chef Boy's success, he became a brand ambassador.
07:25 That's right.
07:26 Chef has a busy schedule.
07:27 He's been endorsing his products and the companies that are with him.
07:31 And of course, he's a TV host.
07:33 We all know that.
07:34 I mean, I'm just a manager.
07:37 The original.
07:38 Here it is.
07:39 Here it is.
07:40 I'm giving you the throne.
07:41 I'm a successor.
07:42 Chef Boy will never get the throne.
07:45 You're the younger generation.
07:47 Younger generation.
07:48 But Chef, we always celebrate your success.
07:51 In fact, very recently, Chef Boy celebrated his 50th anniversary.
07:58 That's right.
07:59 It's rare to get that.
08:01 Of course.
08:02 In everything, Chef.
08:03 Yes.
08:04 It's a blessing, especially in a profession.
08:07 Yes, in cooking.
08:08 How does it feel, Chef, to celebrate your 50th anniversary in the culinary industry with your friends and family?
08:18 I'm thankful to all the chefs.
08:20 Chef Daud Laudico, Chef Tatong, all the chefs.
08:24 I'm almost there.
08:26 It's a pleasure to reach that age.
08:30 Of course, on your 50th anniversary, you're our mentor.
08:34 Thank you.
08:35 Chef Boy is a master.
08:36 Thank you.
08:37 And now, as a food explorer,
08:39 Yes.
08:40 as a humble food explorer,
08:42 Chef, can you teach us your specialty here in the restaurant?
08:47 Yes, of course.
08:48 What is our specialty, Chef?
08:49 This is the beef brisket that I grew.
08:52 Beef brisket.
08:53 We'll grill it.
08:54 You'll cook, I'll cook, you'll plating, I'll plating, you'll garnish, I'll garnish.
09:00 But Chef, before we grill it,
09:02 this preparation is not a joke.
09:04 Yes.
09:05 When we say beef brisket,
09:07 it's really time and day that we spend to make it delicious.
09:11 That's right.
09:12 It's been brined for three days.
09:15 It's been brined.
09:16 It's been soaked in water with a few ingredients.
09:21 Yes, for flavor.
09:23 After three days,
09:24 we'll bake it in the oven or roasting in the oven.
09:28 We'll roast it.
09:29 Slow cooking for six to eight hours.
09:31 Chef, is it very critical to slow cook the beef brisket?
09:35 Yes, it should be because it shrinks when overheated.
09:38 The temperature shouldn't be too high.
09:40 So, slow cooking will create a good taste and flavor of our beef.
09:45 Of course.
09:46 So, we sliced it.
09:48 This is upon order.
09:50 And we'll grill it.
09:51 And we'll grill it.
09:52 So, it's like this.
09:54 It's for you.
09:55 Okay, thank you, Chef.
09:56 Alright, so we'll just put it here.
09:59 I'll put it here.
10:00 So, my dear viewers, look at their grill, Chef.
10:03 Lava rocks.
10:05 Lava rocks.
10:06 It's called environmental friendly.
10:10 That's right.
10:11 So, we're grilling this.
10:12 Chef, I have a question.
10:14 Although we don't see you on TV often,
10:19 you're still very active, Chef Boy, in terms of cooking.
10:24 Yes.
10:25 Chef, you're often on your farm.
10:27 Yes, I am.
10:29 There's nothing better than being on a farm.
10:32 I can say that if you have money, go to a farm.
10:38 Yes.
10:39 And enjoy it.
10:40 Especially for my age.
10:41 Yes.
10:42 Fresh air.
10:43 I enjoy going to a farm.
10:44 So, Chef Boy is at the point where he's just enjoying his own pleasure.
10:49 Yes, that's right.
10:50 You're giving yourself time to enjoy the farm life that's a bit slow down.
10:55 Yes.
10:56 And it's just chill.
10:58 But Chef Boy is still teaching his YouTube page on your channel.
11:05 Yes, I'm still active.
11:06 Chef Boy's YouTube channel is very active.
11:10 So, we'll learn a lot from his cooking techniques.
11:14 And I can't forget the lessons you're giving to your viewers.
11:19 Not just in cooking.
11:21 Yes, I have to teach them.
11:23 That's the dream of being a chef like Chef JR.
11:27 Yes.
11:28 It's good because he said that you're free to eat.
11:31 Before the owner eats, you should eat first.
11:33 That's true, right?
11:34 Yes, of course.
11:35 Because Chef, in a way, if that happens,
11:38 you'll feel like you're hurt or you'll feel negative like you're hungry.
11:43 Yes.
11:44 Will it affect your cooking?
11:45 Yes.
11:46 You should be full and have peace of mind.
11:49 Okay.
11:50 So, Chef, when the beef is roasted, we'll slice it.
11:54 Yes.
11:55 There.
11:56 Because it's already cooked, we should slice it.
11:58 Yes.
11:59 The last touch we'll add is the La Parellada.
12:03 I mean, La Parellada.
12:04 So, what will happen is, we'll plate it.
12:08 There.
12:09 We can plate it now.
12:11 But Chef…
12:12 Yes.
12:13 There.
12:14 There.
12:15 We'll put it here.
12:16 Wow.
12:17 So, this is how it's served in a restaurant.
12:19 And guys, you know that this is prepared because the meat is so tender.
12:26 And when we're talking about beef brisket, it should be tender.
12:33 Chef, our serving won't be complete without your signature.
12:40 Okay, let's do it.
12:41 Okay.
12:42 Let's do it.
12:43 Challenge.
12:44 [Laughs]
12:45 Okay, so…
12:46 Alright.
12:48 There.
12:49 Here it is, my fellow chefs.
12:51 This is the Grand Cuisine of Cola.
12:54 There.
12:55 We need to be loud.
12:57 This is the next generation.
12:58 Let's do it together.
12:59 Ping, ping, ping, ping, ping, ping, ping, ping, ping.
13:02 Now.
13:03 This is solid.
13:04 Right?
13:05 This is delicious.
13:06 We know that this has been prepared for a few days.
13:08 Go ahead.
13:09 It's been garnished by the kitchen master.
13:11 So, you're the star there.
13:12 We don't have anyone else to love.
13:14 You can also be the tender.
13:16 But this is mine, Chef.
13:17 Go ahead, use your hands.
13:18 That's yours.
13:19 [Laughs]
13:20 How is it?
13:22 The tenderness, Chef, is like I'm in heaven right now.
13:26 Wow.
13:27 And the smoky flavor, Chef.
13:29 Right, right, right.
13:30 It's like we grilled the char last time.
13:34 Yes, that's right.
13:35 Use your hands too.
13:36 There.
13:37 It's hot.
13:38 It's always a pleasure, Chef, to be with you.
13:42 We missed you, Taga Unang Hirit.
13:45 And thank you so much for letting us taste your cooking again.
13:49 Oh my God.
13:50 It's delicious.
13:51 Best job ever, Chef.
13:52 Egan, try it.
13:54 There.
13:55 Sir Egan, right?
13:56 Ma'am Susan, Sir Ivan, Brother Mateo, Sir Syrah.
13:59 You're all so brave.
14:00 Yes.
14:01 Here.
14:02 Continuously.
14:03 Later, Kapuso.
14:04 Our Grand Cuisine collab won't end there because,
14:07 Chef, we have a challenge for you later.
14:10 Really?
14:11 Wow, I'm ready.
14:12 I'm sure.
14:13 I'm going to play a game.
14:14 We know that.
14:15 Of course, it's always fun to be with Chef Boy Logro, the one and legendary.
14:19 Thank you.
14:20 Culinary artist of the Philippines.
14:21 Thank you.
14:22 Our food adventure will continue here in Commonwealth, Quezon City.
14:25 Just a tip, here in your country, Mauritius, where you're always the first to…
14:29 Unang Hirit!
14:31 Mga Papa, yum, yum, yum.
14:33 Ping, ping, ping.
14:34 We're really enjoying our breakfast.
14:37 This Monday morning, we have a collab.
14:40 Chef JR and Chef Boy Logro.
14:42 Ping, ping, ping.
14:43 And if they were in a tandem when cooking earlier,
14:46 now they'll be competing in the Ping, Ping, Ping Challenge.
14:49 They'll chop quickly, like one of Chef Boy's signature moves.
14:55 Chef JR, are you ready?
14:57 I'm so excited.
14:58 Chef Boy Logro, how are you?
15:00 Yes, Ma'am Susan.
15:03 Of course.
15:04 Of course, of course.
15:06 My dear friends, we're ready in the studio.
15:11 Yes, I'm ready, Ma'am Susan, Syrah, and Matthew Gachelle.
15:15 I'm ready, Ma'am.
15:17 You're ready.
15:18 I'm sure Chef Boy and our friends enjoyed eating in the studio earlier.
15:25 We cooked.
15:26 Earlier, we had a collab where you taught me one of the recipes of the dishes you serve here.
15:32 It's an old-fashioned barbecue and grill restaurant here in the Commonwealth.
15:37 Yes.
15:38 So even if Chef Boy is usually busy,
15:40 no worries, my dear friends,
15:42 because you'll still be able to taste the deliciousness of his recipes here in his restaurant.
15:47 In La Parellada.
15:48 There, Chef.
15:49 Yes.
15:50 And Chef, what are the delicious dishes here?
15:54 Of course, all of them, my dear.
15:55 This is delicious, right?
15:56 Yes.
15:57 This is our Quesadillas.
15:58 Our Quesadillas.
15:59 Yes, taste it first.
16:00 Mmm.
16:02 Tacos.
16:03 We have tacos as well.
16:04 This is a Quesadilla with toppings.
16:06 Okay.
16:07 This is the roast beef.
16:09 That's the beef we cooked earlier, Chef.
16:10 That's the beef we cooked earlier, Chef.
16:11 We cooked it earlier.
16:12 Okay.
16:13 And this is our burritos.
16:16 Of course, you can't miss out on the burritos.
16:18 Yes, you know, this is filling and cheap.
16:20 It's only P119.
16:21 One roll.
16:22 One or two?
16:23 One roll.
16:24 Wow, wow, wow.
16:25 Alright.
16:26 So, here it is, Chef.
16:27 Okay.
16:28 Chef, I'm sure that you're going to chop this on cam.
16:31 Yes.
16:32 And you're not even looking at it.
16:33 Yes.
16:34 You know what I mean.
16:35 Whatever you're going to do, Chef, this is our challenge.
16:37 It's very simple.
16:38 Chef.
16:39 I'll just make it quick.
16:40 Okay.
16:41 Timer.
16:42 Start.
16:43 Starts now.
16:45 Kids, don't do this at home.
16:55 Yes, we need to.
16:56 We need to have supervision from your parents.
16:58 Yes, that's right.
16:59 Okay, carrots.
17:00 Okay.
17:01 We're going to get it, Chef.
17:08 There.
17:09 There.
17:11 Hey.
17:14 It's like we're playing rock and roll here.
17:17 Alright.
17:25 I'm getting slower.
17:26 Here it is, Chef.
17:28 It's our finale, Chef.
17:30 The finale.
17:31 Here it is.
17:32 The finale.
17:33 Yeah.
17:34 Alright, show.
17:38 Alright.
17:39 Ping, ping, ping, ping, ping, ping, ping, ping, ping, ping, ping, ping, ping, ping, ping, ping.
17:43 My dear friends, this is really yum, yum, yum.
17:46 This is really yum, yum, yum.
17:47 Here it is.
17:48 The winner, the winner.
17:49 Go.
17:50 And of course, Chef, thank you for inviting us to our challenge.
17:52 Yes, you're welcome.
17:53 And of course, as a gift from our Unang Hirit family, we have a simple gift for you, Chef.
18:00 Wow, it's simple.
18:01 It's simple, Chef.
18:02 Oh my.
18:03 You'll miss this.
18:04 So that while you're farming in your paradise in Davao, you'll wear the Unang Hirit T-shirt.
18:10 Thank you.
18:11 And there's another one.
18:12 This is the apron, if I'm not mistaken.
18:15 Is this a room?
18:16 And Sir Egan will answer, the room.
18:18 Sir Egan, is this a room?
18:19 [Laughs]
18:20 Mateo Gauchiele.
18:21 [Laughs]
18:22 And this is a cake.
18:23 Wow.
18:24 Happy 50th Anniversary, Chef.
18:25 Oh, thank you, thank you.
18:26 Wow.
18:27 To a legend.
18:28 Thank you very much to Unang Hirit, Egan, and Ma'am Susan, Shira, and Matthew Gauchiele.
18:36 Thank you.
18:37 Thank you very much.
18:38 Thank you very much, my U.S. family.
18:40 Yes, Chef Boy is really a family of Unang Hirit.
18:43 And of course, to all the people who were inspired, Chef, to all the people who are watching you,
18:48 and to all the people who literally taught you, Chef Boy, this is your 50th Anniversary, Chef.
18:54 Yes.
18:55 The Food Adventure continues.
18:57 Thank you.
18:58 Chef Boy, this is Unang Hirit.
19:02 [Applause]
19:03 [Music]
19:04 [End of Audio]