#ChefsTable : With Ana De Ocampo

One of the founders of the metro’s go-to brunch destinations, Wildflour Café + Bakery and Farmacy, Chef Ana de Ocampo was responsible for getting people hooked on amazing cronuts a few years back and, now, on the opposite end of the culinary spectrum, she brought in Pinks Hotdogs. Beyond being a successful restaurateur, this culinary genius has got baking pastries down to a tee evident in the delectable delights available at Wildflour. Philippine Tatler picked her brain on our #ChefsTable interview set:

PHILIPPINE TATLER: How do you describe your style of cooking and how did this evolve? 

CHEF ANA DE OCAMPO: Growing up in my mother's kitchen, I saw how organically she approached ingredients and how fun and casual this looked to me. When I cook, it's almost a form of play and experimentation – and from what I've observed of some noted chefs, they are guided by a sense of childlike discovery. 

PT: How does Wildflour fit in with your above stated philosophy?

CADO: Wildflour at its heart is a casual environment where conversation flows and calories are not a cause for worry. We take our pastries seriously so our customers can focus on enjoying the moment. 

PT: What is the most challenging meal you have had to prepare?

CADO: People assume that because bread is made from such simple ingredients, that it is as simple to make. Quite the contrary. 

PT: Who would you like to cook for and what would you serve?

CADO: Because she represents the lighthearted lifestyle I aspire to, the Barefoot Contessa herself: Ina Garten. And fine, she can bring her gaggle of gays. 

PT: What is your idea of comfort food?

CADO: Comfort food brings you back to your childhood, plain and simple. No care about calories, gluten, or all the silly things that take away from a thing called flavour. 

PT: Do you cook for yourself? Why or why not?

CADO: The answer to this is a great lady I call Wilma, our home cook. After a day of hopping from branch to branch, the last thing I want to do when I get home is fire up the stoves.

PT: Where do you see the Filipino culinary scene in a couple of years? Are you happy with its progress? 

CADO: There is much to be excited about. The Filipino palate has always been sophisticated but with more people travelling, we are continuously sharpening our discernment when it comes to food. As restaurateurs, we are challenged to perpetually refine our cooking or literally bring something new to the table.