Cook Magazine Marks It's 8th Anniversary And is Still Going Strong!

How time flies.

Next thing I knew, it's already Cook Magazine's 8th Holiday bash. But it was more like an anniversary celebration recollecting the happy memories and cherishing them again.
I'll be forever grateful for the good people behind the success of Cook Magazine, who value the people around them as well. 2018 was indeed a notable year for them for many reasons. Showered with so many blessings and shared them to everyone.

Because of Cook Magazine's Holiday bash, I've met good old friends and found new ones to share friendship with.
This year’s celebration, “Slumber Ball – A High Gloss Pajama Party”, was conceptualized by the COOK team to provide guests with a relaxed and fun-filled atmosphere.

The theme reflects the working environment at COOK - laid-back, filled with dreamy food and recipes, and lots of fun and laughter. While publishing a monthly magazine isn’t a walk in the park, 18 years in the industry is proof that when you do what you love, it won’t ever feel like work.

This yearly celebration is an opportunity to personally thank all of advertisers for their continued support of COOK through the years and the highlight of the evening is the awarding of all the top advertisers. It also gives the COOK team a chance to introduce themselves, along with their columnists and contributors – everyone involved in making COOK Magazine what it is.

As the longest running and only monthly culinary magazine in the country today, they’ve outlasted the trends, the ups and downs, even the shift to other platforms. They’re very proud of this achievement but they know that without all the support from advertisers and friends in the industry, COOK Magazine wouldn’t exist.

House Manila has once again provided an awesome venue.
COOK’s very own Editor-in-Chief, Chef Dino Datu has prepared something for all guests, courtesy of Canadian Beef.
Chefwix Catering prepared a spread of Buttered Vegetables, Creamy Pesto Chicken and Indonesian Pork BBQ Spareribs.
Cowboy Grill prepared some Pork Sisig, Beef Caldereta Adobo, Chicken Teriyaki, Steamed Veggies and Coffee Jelly for dessert.
Kitchen Seventy-One owned by Chef Jhic De Guzman Dimagiba prepared Beef Caldereta, Thai Grilled Porkchop, Cajun Chicken and Baked Mac.
Pedro ‘N Coi presents their specialty Filipino dishes like Pansit, Pakbet, Sisig, Bistek, Roast Chicken and their famous Pinoy street food, Tunog Kalye (fish ball).
Since no celebration is complete without lechon, no less than the famous crispy lechon from Lydia’s Lechon is present.
For sweet endings, there’s the Cheese Bar, Inutak, Assorted Kakanin, Pastillas Pops, Suman Cake, Pastillas Cake and Latik Fondue served by Aging’s Food Delight and delectable desserts from Sweetilicious Homemade Goodies by Chef Jojo Cuesta-Javier.
Filled the glasses with drinks from: Lick Iced Tea, Coffee from the Illy booth, Gato Negro Wines and the Open Bar of House Manila.

Lucky guests took home major prizes such as the Bosch Fully Automatic Espresso Machine, Whirlpool Refrigerator, Bosch Mum Kitchen Machine (All in one food processor and mixer), Bosch Universal Slicer, Tecnogas Oven, and two sets of a seven piece induction cookware from Masflex. Other prizes raffled off included hotel accommodations, round trip ticket, gift certificates for buffets and spas, water filter, skin care products, and a whole lot more.

As per tradition, guests wearing the most dazzling sleepwear had a fashion parade with a prize awarded to the one with the best outfit. Mayda Chua provided the night's entertainment by serenading the crowd. The event was hosted Choi Soriano and COOK Magazine's very own Advertising Manager and a good friend, Marlon Aldenese.