Pinoy chef Claude Tayag to share passion for food in Memphis Festival

Claude Tayag — he is a writer, an artist, but most of all a renowned chef whose popularity is going beyond Philippine borders. In May, Tayag will be one of the featured chefs in the "Memphis in May" international festival in the United States. "Memphis in May" hosts large events such as the "Beale Street Music Festival," the "World Championship Barbecue Cooking Contest" and the "Sunset Symphony." In a news release, the Philippine Department of Foreign Affairs (DFA) said a special selection of his dishes will be debuting in the menu of the Peabody Hotel’s Chez Philippe restaurant on May 11 and 12.  Tayag has taken up Architecture and Economics courses in the University of the Philippines.  He was mentored by none other than the late writer and painter Emilio “Abe” Aguilar Cruz whom he considers as his greatest influence.   On Wednesday, Tayag shared with GMA News Online his personal journey as a chef, artist, and writer.    How did you start your career as an artist, chef, and columnist?  “As an artist, it’s what I’ve dreamt to be since I was a kid. I had my first one-man exhibit when I was 22 (am 56 this year) and haven’t stopped creating/exhibiting since. My being a chef came about naturally, being a Kapampangan and coming from a large family (9th of 12 children). I was exposed to being surrounded with so many people, having constant activity in the kitchen, and naturally, plentiful food to be shared. I have no formal culinary training. It’s the same with becoming a columnist – it came about as a natural extension of interests in art, food and travel.”   What motivates you to do what you do? “I guess it’s my passion for art, food and travel. I’m by nature a very curious and inquisitive person.  One has to keep challenging oneself, pushing it to the limits.”    How do you balance being an artist, chef and columnist all at the same time? “There’s no need to balance anything if there’s nothing imbalanced. I do one thing at a time, focusing on whatever task I am doing at the moment and give it the best I can.”   If you were to choose only one of your present careers, which among the three would you pursue? “Why choose if you can do all? Don’t limit yourself on what you (think) can or cannot do. Keep challenging yourself. Early in my artistic career I’ve vowed not to fall into the “comfortable practice” (trap) of repeating myself, not to tread water in my artistic output.”   Would you have any message for your fellow Filipinos who are aspiring to be either an artist, chef, or columnist like you? “In any field one chooses, be the best you can be, and keep in mind no job is too small. One is only as good as his last work, and that applies to any endeavor you may find yourself doing. Make a difference. We have only one shot in life, go for it!”   Tayag owns a restaurant in Angeles City — the Bale Dutung (House of Wood) — that offers authentic Kapampangan delicacies and dishes with a personal touch.   To get a reservation, you may contact: Mobile:    09175359198 Landline: (02) 6684038, (02) 5024527  Email:      reserve@baledutung.com - VVP, GMA News