True the best adobo is the adobo of my late grandmother which I ate when I grew up. She cooked it simple but you cannot explain the taste and I missed it very much 😢❤
I think this is the peak of FEATR's videos. Grabe yung presentation ng mga pagkain and the way the story flows ... And damn! Grabe yung mga food na na-feature. Takam na takam ako dun sa seafood kare-kare.
Grabe ang knowledge niya. I can feel, see and hear the passion in him. The way he talks about the history and background of our local cuisine, about each food.
This is the kind of video that you can keep and show future generations to come! We need more people like Claude who is proud of his heritage and shows it off not just locally but also internationally! Someone should start a petition for him to be nominated for National Artist for Culinary Arts.
He is very true about growing up with adobo! I grew up in a very heavy Ilocano community in Hawaii and California. Now that I’m in Texas, I am surrounded by a very small group of Visayans and it took me a while to figure out that Ilocano way of cooking the dishes is very different! I resorted to cooking my own food, but I now appreciate the fact of how diverse we are as a Filipinos.
Wow, Featr team. You delivered! This whole Pampanga feature production is very well-planned and researched. I’m a Kapampangan, born and raised in Angeles, and this is the kind of videos and content I would like to be documented to show to my future kids. Amazing storytelling by our Kapampangan artist, sir Claude Tayag. This is beautifully written and captured. As a creative, this inspires me to be a better storyteller. Kudos! Hope we can work together on your future projects here in Pampanga! ❤️👏
Like Claude, I grew up eating Kapampangan food. I didn't realise then how lucky I was eating slow cooked food with no shortcuts. My apo and ima always have to have fresh meat and vegetables bought every morning from the market,
I love an artist who can express himself with various medium. His atelier reflects his evolving artistry and creativity despite all of these Claude seemed humble and very relatable.
Working in Pampanga in the early 2000, I never turned down any invitation from Kapampangan colleagues for food gatherings. It can be a simple lunch or dinner at one's home, a handaan or town fiesta. Looking back, it was a memorable culinary experience. Dishes at its best. One of the highlights of working, of all places, the food capital of the Philippines. Pampanga, manyaman itang pamangan nyu!
I love when he said, "Pagkaing walang kwento, walang kwenta" because the essence of food anywhere in the world really, is shared, communal, stories be it by the maker (cook), the receiver (diner) and even for those whom you cook it for, from and about. This is a man who has gained such profound wisdom by doing what he loves, internalizing his shared experiences and turning it to something edible that goes beyond the metaphysical sense of food. Great job to you lot! Wonderfully made!
Just leave it to Filipino artists to explain and express what it is to be us, our history and culture. It keeps your heart aflame with wonder. As what Sir Tayag said, nakakataba ng puso at the same time nakaka-homesick. Filipino food forward. Just happy to be here watching and learning from amazing content and marvelous people.
Ang galing galing mo Sir. Claude Tayag isa kang inspirasyon para sa lahat ng mga Pilipinong nangngangarap maging isang professional artist at kusinero. Nakakatindig balahibo ang kwento na ito at malaki talaga ang pupulutan mong aral at dedikasyon sa mga dinanas ni sir sa hirap at tyaga. Bravo Sir. Claude! 😭🙏🤍
Sir Claude is such a treasure. So much insight and passion. Rinig na rinig mo sa boses nya kung gaano nya kamahal pagkain natin, so much excitement.. Buti na lang may mga natitira pang masarap ipaglaban dito sa Pilipinas. #filipinofoodforward
Watching him and listening to him explain was so delightful! A true artist and advocate of the Filipino culture. He is living the life I have always dreamt of living.
Tell them, Chef!!! Lord, I love how eloquently you speak about our province... It makes me so proud to be Kapampangan! I have seen Chef Claude at his restaurant a couple of time already, but was just too shy to approach him to tell him how much me and mom adore his cooking and celebration of great food!
I do appreciate much how Claude Tayag has defined Filipino Cuisine ….. as a food lover it is what we look for when eat as if it’s is exclusive to Filipinos but much to be shared with foreigners who are much appreciative of the different from their comfort food …. Congrats FEATR another vlog to be applauded …. Makes me proud in understanding our Filipino Cuisine!
Kapampangan always cooked tasty and delicious food. Kahit walang occasion we still cooking pang fiesta dish kahit simpleng araw and gusto namin malasa or malinamnam. Elementary palang kame marunong nang magluto because it is our tradition.
I super love this! Nakuha na ng Featr yung niche nila sa content, featuring and promoting people and dishes related to Philippine cuisine. I think nagstart ito dun sa salt. #PiliinAngPilipinas 😊 Anyway, the way this was curated eh ang galing nakaka-hooked, nabitin ako buti narecall ko Part 1 palang. Haha Aside sa it’s pleasing to the eyes (I am drooling while staring at those ulam na di lang aesthetic, looks delicious and fantastic too), full of wisdom yung mga sinasabi ni Sir Claude, I can’t wait to dine at Bale Dutung. Kudos to Team Featr! Keep doing what you are doing guys. VO palang ni Erwan nandito pero pasok sa banga. Salamat sa informative contents like this. ❤
wow you really had nice time in Pampanga, and you spent the most out of it, having and episode with Tito Claude is a must watch, well done to your production team.
it's always lovely to hear Mr. Claude Tayag speak. He reminds me of my hometown, kahit di nmn ako kababayan nya 😂. Prng ganun aura nya? Mala Amorsolo ng Cooking 😊
I met Claude Tayag in his restaurant in Angeles City. My wife is from Angeles City and we were having dinner with her sister and family. He came to our table and we chatted for the rest of the night, bought one of his books, took pictures for posterity. Get this, he is a relative of my wife’s family. January 2020
Ibang klase! Galing ng featr! Thank you sa inyo sa pagproproduce ng ganito ka kakalidad na content. Tyaka si sir claude paka lupet, someone you find comfort in looking up to.
I can listen to Sir Tayag all day. I love how excited and animated he expressed his story. And as a person who loves all forms of art, such as water color painting, cooking, and writing I deeply relate to him. ❤
6:32 This is very filipino. I experienced the same thing. When I told my grandparents I wanted to take fine arts they said “Anong gagawin mo jan? Drawing drawing? Walang pera jan.” This is why until now I'm still confused what course to take. ☹️
I totally agree with chef Claude the best food or dish is the one that you grew up with..that’s why for for me the best estofado was my father’s version sadly he passed away😢
He's so humble yet so great that his words are very meaningful! ❤❤❤ Eto yung perspective na dapat meron tayong mga Pilipino kung pagkain na ang usapan 💯
This video was fantastic! The content was well-organized and engaging, making it easy to follow along. The visuals were stunning, and the explanations were clear and concise. Thanks for providing such valuable information in such an enjoyable way. Looking forward to more great content from you!
Congratulations for featuring Mr Claude Tayag. I put him on my bucket list next time Im home! I want to meet him, see his paintings, and eat his food! Indeed an artist! Where can I get his books please?
Met the legend years back when me and my relatives enjoyed his many ways to eat lechon at Bale Datung. Such a humble person and down to earth who is passionate about Filipino food. The late Anthony Bourdain also enjoyed a feast when Chef Claude Tayag cooked traditional Kapampangan dishes. I hope I can meet Chef Tayag again so I can ask him to sign my Kulinarya cookbook (first edition) which was gifted to me by my late aunt.
Maraming Salamat for this wonderful episode. Claude’s story is deeply moving and made me ache for my homeland and the food I grew up eating. Iba ang lasa at sarap yung luto sa atin. My deeply felt wish is to one day eat at his restaurant. Fantastic piece! Thanks!
Such a great episode. I can feel how Mr. Claude's reminisce his past when it comes with food. Growing up, I guess food plays a big role on molding who we are. Families are really bonded with good food and good memories.
Hindi talaga si Tito Ray ang original nang sitaw style na karekare. Wow! Mindblowing.. Galing!! Ng mindset, sana someday, I’m will be like him, kaya ipag sabay ang art at pagluluto.
I grew up in Gapan Nueva Ecija in my Lola's house. She was a kapampangan. To me, she's the greatest cook ever. Her oily adobo was stored in big sealed glass jars and is eaten over a period of time and doesn't go bad
Thank for this informative and interesting video. The first time I saw Chef Claude with Jessica Soho and from foreign vloggers. Chef Sao Del Rosario is also famous from Angeles City. He is the owner of 25 Seeds restaurant. I am proud Cabale.❤
Lalo na kapag handaan ,kasalan ..masarap ang luto ng kapampangan .because they marinate for 3 hrs..then they boiled it with the sauce .final they will saute with that boiled sauce..so 3 times..talagang matatanggal ang lansa..unlike sa iba I saw them how to cook They saute it directly and thats it..afritada.mechado,menudo ..caldereta .adobo..3 steps cooking...marinate ,boiled with the marinated sauce and then igigisa nila.. .
"The best adobo is the adobo you grew up with" well said sir 👏
💯
Trueee!
Someone print this on a shirt! 😁
True the best adobo is the adobo of my late grandmother which I ate when I grew up. She cooked it simple but you cannot explain the taste and I missed it very much 😢❤
Fr
I think this is the peak of FEATR's videos. Grabe yung presentation ng mga pagkain and the way the story flows ... And damn! Grabe yung mga food na na-feature. Takam na takam ako dun sa seafood kare-kare.
"Pagkaing walang kwento, walang kwenta." Goosebumps. Just goosebumps.
This guy’s a genius and a national treasure
Grabe ang knowledge niya. I can feel, see and hear the passion in him. The way he talks about the history and background of our local cuisine, about each food.
This is the kind of video that you can keep and show future generations to come! We need more people like Claude who is proud of his heritage and shows it off not just locally but also internationally! Someone should start a petition for him to be nominated for National Artist for Culinary Arts.
He is very true about growing up with adobo! I grew up in a very heavy Ilocano community in Hawaii and California. Now that I’m in Texas, I am surrounded by a very small group of Visayans and it took me a while to figure out that Ilocano way of cooking the dishes is very different! I resorted to cooking my own food, but I now appreciate the fact of how diverse we are as a Filipinos.
Thanks for sharing!!
Wow, Featr team. You delivered! This whole Pampanga feature production is very well-planned and researched. I’m a Kapampangan, born and raised in Angeles, and this is the kind of videos and content I would like to be documented to show to my future kids. Amazing storytelling by our Kapampangan artist, sir Claude Tayag.
This is beautifully written and captured. As a creative, this inspires me to be a better storyteller. Kudos! Hope we can work together on your future projects here in Pampanga! ❤️👏
One of the best by Featr. Sana mag viral, for the 🇵🇭
Like Claude, I grew up eating Kapampangan food. I didn't realise then how lucky I was eating slow cooked food with no shortcuts. My apo and ima always have to have fresh meat and vegetables bought every morning from the market,
True.
I love an artist who can express himself with various medium. His atelier reflects his evolving artistry and creativity despite all of these Claude seemed humble and very relatable.
Working in Pampanga in the early 2000, I never turned down any invitation from Kapampangan colleagues for food gatherings. It can be a simple lunch or dinner at one's home, a handaan or town fiesta. Looking back, it was a memorable culinary experience. Dishes at its best. One of the highlights of working, of all places, the food capital of the Philippines. Pampanga, manyaman itang pamangan nyu!
I love when he said, "Pagkaing walang kwento, walang kwenta" because the essence of food anywhere in the world really, is shared, communal, stories be it by the maker (cook), the receiver (diner) and even for those whom you cook it for, from and about.
This is a man who has gained such profound wisdom by doing what he loves, internalizing his shared experiences and turning it to something edible that goes beyond the metaphysical sense of food.
Great job to you lot! Wonderfully made!
This is one if not the best of FEATR. Claude Tayag elevated the gourmet and the artist in him in the hallowed halls of Kapampangan cuisine.Bravo!
Just leave it to Filipino artists to explain and express what it is to be us, our history and culture. It keeps your heart aflame with wonder. As what Sir Tayag said, nakakataba ng puso at the same time nakaka-homesick. Filipino food forward. Just happy to be here watching and learning from amazing content and marvelous people.
The best interview on food I’ve watched. It made me appreciate that the best food is home-cooked. Thank you!
I only knew claude tayag as a cook I had no idea he was this incredible artist. This documentary is just everything. Wonderful work by featr.
Ang galing galing mo Sir. Claude Tayag isa kang inspirasyon para sa lahat ng mga Pilipinong nangngangarap maging isang professional artist at kusinero. Nakakatindig balahibo ang kwento na ito at malaki talaga ang pupulutan mong aral at dedikasyon sa mga dinanas ni sir sa hirap at tyaga. Bravo Sir. Claude! 😭🙏🤍
A beautiful documentary of an amazing man. 💕
Sir Claude is such a treasure. So much insight and passion. Rinig na rinig mo sa boses nya kung gaano nya kamahal pagkain natin, so much excitement.. Buti na lang may mga natitira pang masarap ipaglaban dito sa Pilipinas. #filipinofoodforward
Great content! Nice to watch one of Philippines' greatest.
Thanks for watching!
Watching him and listening to him explain was so delightful! A true artist and advocate of the Filipino culture. He is living the life I have always dreamt of living.
Tell them, Chef!!! Lord, I love how eloquently you speak about our province... It makes me so proud to be Kapampangan! I have seen Chef Claude at his restaurant a couple of time already, but was just too shy to approach him to tell him how much me and mom adore his cooking and celebration of great food!
"Ang Pagkaing Walang Kwento Walang Kwenta" - Proud Kapampangan Here!
This kind of content should be on TV! Grabe. Ang ganda❤ walang tapon sa videos !
I do appreciate much how Claude Tayag has defined Filipino Cuisine ….. as a food lover it is what we look for when eat as if it’s is exclusive to Filipinos but much to be shared with foreigners who are much appreciative of the different from their comfort food …. Congrats FEATR another vlog to be applauded …. Makes me proud in understanding our Filipino Cuisine!
Proud Kapampangan like Sir Claude👏🏼👏🏼
Kapampangan always cooked tasty and delicious food. Kahit walang occasion we still cooking pang fiesta dish kahit simpleng araw and gusto namin malasa or malinamnam. Elementary palang kame marunong nang magluto because it is our tradition.
I super love this! Nakuha na ng Featr yung niche nila sa content, featuring and promoting people and dishes related to Philippine cuisine. I think nagstart ito dun sa salt. #PiliinAngPilipinas 😊
Anyway, the way this was curated eh ang galing nakaka-hooked, nabitin ako buti narecall ko Part 1 palang. Haha Aside sa it’s pleasing to the eyes (I am drooling while staring at those ulam na di lang aesthetic, looks delicious and fantastic too), full of wisdom yung mga sinasabi ni Sir Claude, I can’t wait to dine at Bale Dutung. Kudos to Team Featr! Keep doing what you are doing guys. VO palang ni Erwan nandito pero pasok sa banga. Salamat sa informative contents like this. ❤
wow you really had nice time in Pampanga, and you spent the most out of it, having and episode with Tito Claude is a must watch, well done to your production team.
it's always lovely to hear Mr. Claude Tayag speak. He reminds me of my hometown, kahit di nmn ako kababayan nya 😂. Prng ganun aura nya? Mala Amorsolo ng Cooking 😊
Nakaka taba ng puso at the same time nakaka homesick yun yung nararamdaman ko ngayon here in abroad , i miss my family and food back home
I met Claude Tayag in his restaurant in Angeles City. My wife is from Angeles City and we were having dinner with her sister and family. He came to our table and we chatted for the rest of the night, bought one of his books, took pictures for posterity. Get this, he is a relative of my wife’s family. January 2020
Ibang klase! Galing ng featr! Thank you sa inyo sa pagproproduce ng ganito ka kakalidad na content.
Tyaka si sir claude paka lupet, someone you find comfort in looking up to.
Thank you, FEATR, for these kind of videos. High quality, pang-Netflix! Ang ganda ng writing at ng storytelling. Superb!
I can listen to Sir Tayag all day. I love how excited and animated he expressed his story. And as a person who loves all forms of art, such as water color painting, cooking, and writing I deeply relate to him. ❤
I just love how excited/ passionate he is to speak his mind.
6:32 This is very filipino. I experienced the same thing. When I told my grandparents I wanted to take fine arts they said “Anong gagawin mo jan? Drawing drawing? Walang pera jan.” This is why until now I'm still confused what course to take. ☹️
Lovely reflections about Filipino food. I hope I can also make the most of learning my mom's cooking.
I have fond memories of eating Kapampangan food cooked by my Lola. I do recognize that Kapampangan flair in my cooking now. A well-made documentary!
I totally agree with chef Claude the best food or dish is the one that you grew up with..that’s why for for me the best estofado was my father’s version sadly he passed away😢
So many good gems and love Sir Claude’s perspective. “Ang pagKain na walang Kwento walang Kwenta.”
Thumbs up to a Kapampangan artist, chef and writer!
He's so humble yet so great that his words are very meaningful! ❤❤❤
Eto yung perspective na dapat meron tayong mga Pilipino kung pagkain na ang usapan 💯
This video was fantastic! The content was well-organized and engaging, making it easy to follow along. The visuals were stunning, and the explanations were clear and concise. Thanks for providing such valuable information in such an enjoyable way. Looking forward to more great content from you!
I agree.
Love Claude Tayag! I have all his books.
So happy I came across this video! Checked out his cook book instantly! Very inspiring
Congratulations for featuring Mr Claude Tayag. I put him on my bucket list next time Im home! I want to meet him, see his paintings, and eat his food! Indeed an artist!
Where can I get his books please?
Thanks for your inputs! ❤
akagisnan ku ing asadung matwa and ikwa ke recipe, nung makananu lulutu. His knowledge on kapampangan food very historical. Proud Kapampangan here.
Thanks!
My favorite Featr episode so far ❤❤❤
What a great episode... Kudos to the team and thank you Mr. Tayag you are such an inspiration..
Love this episode, the food, the story, the artistry.
Met the legend years back when me and my relatives enjoyed his many ways to eat lechon at Bale Datung. Such a humble person and down to earth who is passionate about Filipino food. The late Anthony Bourdain also enjoyed a feast when Chef Claude Tayag cooked traditional Kapampangan dishes. I hope I can meet Chef Tayag again so I can ask him to sign my Kulinarya cookbook (first edition) which was gifted to me by my late aunt.
Maraming Salamat for this wonderful episode. Claude’s story is deeply moving and made me ache for my homeland and the food I grew up eating. Iba ang lasa at sarap yung luto sa atin. My deeply felt wish is to one day eat at his restaurant. Fantastic piece! Thanks!
I always love the way you tell stories...the editing, story telling, cinematographic effects..🎉🎉🎉
Such a great episode. I can feel how Mr. Claude's reminisce his past when it comes with food. Growing up, I guess food plays a big role on molding who we are. Families are really bonded with good food and good memories.
I agree with Chef Claude. I didn't know that our everyday food as a Kapampangan are special for other regions in the Philippines.
Chef Claude is truly an artisan.
This video is an art in itself. Salamat po sa lahat ng gumawa ng documentary na ito. ❤
Claude Tayag, you make us proud! FEATR, good job in putting this together and sharing with your viewers 😊
This is such a revelation. Thank you guys for this video
One of the BEST!!! Thank you Sir Claude Tayag and congratulations on this Episode #featr
Grabe FEATRE 🙌🙌🙌🙌🙌👏👏👏
And Chef Claude... 🫡
Proud to be kapampangan. Manyaman me!
The very much underrated chef Claude.Tayag❤
Hindi talaga si Tito Ray ang original nang sitaw style na karekare. Wow! Mindblowing.. Galing!! Ng mindset, sana someday, I’m will be like him, kaya ipag sabay ang art at pagluluto.
One of the best episodes this channel has produced.
Lucky and proud to be a kapampangan
Love Claude Tayag 💖🇵🇭 Nice interview
I grew up in Gapan Nueva Ecija in my Lola's house. She was a kapampangan. To me, she's the greatest cook ever. Her oily adobo was stored in big sealed glass jars and is eaten over a period of time and doesn't go bad
5:28 all great artists. Tropa pala ng tito ni Chef Claude si Malang and Vicente Manansala. Amazing! 🔥
So talented wow!!
To the featr team that produces these works of art you guys are amazing 🙌🏼
Thank for this informative and interesting video. The first time I saw Chef Claude with Jessica Soho and from foreign vloggers. Chef Sao Del Rosario is also famous from Angeles City. He is the owner of 25 Seeds restaurant. I am proud Cabale.❤
Proud Cabalen.❤❤❤
👍👍Thanks Chef Claude w/Featr.
Very well said Sir Claude Mabuhay po kayo! 👏🏻👏🏻
Ang talented ni Madam Claude...
Nakakatuwa na may mga ganitong videos at mga tao na nagtataguyod ng filipino cuisine
Tito CLOUD! I love his energy!
That basically ends the whole confusion on whats the best adobo. Salamat Claude!
Best video so far, Tito is really a Legend
Galing...Tama sir Tayag❤
Napakahusay talaga ng team niyo Featr❣️
So nice to see traditional kapampangan food 🎉 proud kapampangan here ❤ you make food yummier based on your ancestors cooking 😅
Very very nice feature
Lalo na kapag handaan ,kasalan
..masarap ang luto ng kapampangan
.because they marinate for 3 hrs..then they boiled it with the sauce .final they will saute with that boiled sauce..so 3 times..talagang matatanggal ang lansa..unlike sa iba
I saw them how to cook
They saute it directly and thats it..afritada.mechado,menudo ..caldereta .adobo..3 steps cooking...marinate ,boiled with the marinated sauce and then igigisa nila..
.
Claude Tayag 💜 Kudos! 👊
I know I have taste in food because of Chef Claude. 💛
I love your story.❤
Ang galiiinnnngggggg❤❤❤ “The best Adobo is the Adobo you grew up with” Nice episode FEATR🙌🙌🙌
I love every content of FEATR. Editing,thumbnails the aesthetic feels.
Wonderful video content and amazing sequencing 👍
Saw him first on Anthony Bourdain's show.... it was Bourdain's first time in our country.
The food looks so appetizing especially the buro with mustasa because its not something I usually eat.
such a nice episode. kudos!
I hope you interview chef gene gonzales his family is part of kapampangan, philippine and san juan culinary history.
I love this feature!
is Claude a National Artist? if not, when? he deserves it 🇵🇭