How This Chef is Preserving Bicolano Food | Pandemic Kitchens

Traditional Bicolano food is known to make use of coconut milk and chilies mixed with fresh produce and meat that are easily accessible in the area. Arnold knew that the taste of home could not be easily replicated outside his province in Iriga City, Camarines Sur. After months of research and trials, Natúk was born. Learn how Arnold’s business blossomed during uncertain times and witness how he managed to bring the taste of Bicolano dishes to the different parts of the world. Have a taste of his bestsellers: Santol sa Gata, Libas sa Gata, and Laing ala Pobre today!
Order here: natukbicol.com/
Natuk - Iriga City, Camarines Sur
Expert:
Chef Billy Genterola, Culinary Educator
Local production team:
Oliver Collins Films
Jump to:
(0:00) Intro
(0:47) What is Bicolano Food?
(1:11) Libas sa Gata
(1:28) Natúk
(4:09) Making Libas sa Gata
(6:27) The Inspiration
(7:30) Business So Far
(9:04) Outro
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The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Kleo Balares - Editorial Producer
Julius Rivera - Videographer
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Mary Lournette Baligod
Patricia Beatrice Te Seng
Hans Rivera
Mary Zarrahmaiden Cabrera
Alyssa Gwyneth King
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