Chef Hasset Go Bloggers Night: The Press Release

PASIG CITY, Philippines – Chef Hasset Go Bloggers Night: The Il Mercanti Experience was held last May 5, 2012 at Il Mercanti Food Bazaar in Metrowalk. It marked the launching of Chef Hasset Go’s website, www.chefhassetgo.com, in an event attended by bloggers, social media influencers, media, sponsors as well as the friends and family of the young and multi-awarded chef and Sweets Master- Chef Hasset Go.

Chef Nando's famous Paella at Il Mercanti Food Bazaar

The event was opened through a welcome remarks by Ms. Analou de Castro, Marketing Manager of Il Mercanti Food Bazaar. It was followed by a live demo cooking by one of the concessionaires of the food bazaar, Chef Nando of Los Hermanos. He cooked his famous Paella in front of the guests and let each of them have a taste of it after the demo.

The highlight of the whole event is the live demo cooking of Chef Hasset Go, a product of Heny Sison Culinary School and co-owner of MedChef Homemade Cakes and Pastries. He cooked a pasta dish using products courtesy of King Sue and also his bestselling Pastry Tower using ingredients courtesy of Puratos.

Chef Hasset Go's bestselling Pastry Tower
ready to be demolished by
participating bloggers at the
Pastry Tower Demolition Contest

After every dish, the guests were given a chance to taste the final product which is how the event was differentiated from the usual cooking shows on TV. It offered a whole new way of experiencing a live cooking demo show within a new and emerging popular food bazaar in the metropolis.

The live cooking demos were followed by a Cake Fashion Show showcasing the cakes that are to be featured in Chef Hasset Go’s soon-to-be-launched recipe book entitled “Desserts to Go”.

Mark Joseph Delgado of Mediactiv8
being interviewed by ABS-CBN

Upcoming band Boyz Next Door and Tagalog-speaking Japanese singer Aisaku entertained everybody with their songs and punchlines in between the live cooking demos. DJ Churley of 101.9 Tambayan and Ms. Kathy Solis of ABS-CBN hosted the whole event.

The event was finally capped by a message from the organizer, Mark Joseph Delgado of Mediactiv8 Communications, who thanked everybody especially the Lord Almighty, the guest bloggers, the sponsors, the media as well as his friends and family who supported him with his “school” project- a requirement for the last module of his online classes at the Ateneo-DigitalFilipino Blog and Social Media Entrepreneur Program.

To know more about Mediactiv8, please click here.

Chef Hasset Go Bloggers Night: The Il Mercanti Experience is a project of Mediactiv8 Communications as part of the completion of Module 3 requirement at the Ateneo-DigitalFilipino Certified Blog and Social Media Entrepreneur Program. This event was fully supported by Chef Hasset Go of MedChef, DigitalFilipino.com, Il Mercanti Food Bazaar and concessionaires, Federated Distributors, King Sue, The Maya Kitchen, Puratos, Culinary Institute of Cagayan de Oro, Chef's Garb, The Blounge, Mr. Jayson Carlos of GUC, Mr. Jayson and Jamie Sy, Mr. Bert Sy, Mr. Eduardo Nabong of Nabong Property Specialist and Mr. Gary Alan of Gary Alan Media.

Call for Sponsors for Chef Hasset Go Bloggers Night: The Il Mercanti Experience

Chef Hasset Go Bloggers Night: The Il Mercanti Experience is to be held on May 5, 2012 (Saturday) from 7:00pm to 11:00pm at Il Mercanti Food Bazaar (Metrowalk) one of the emerging popular food bazaars in the metropolis.

The event shall be attended by different food and lifestyle bloggers as well as by the different concessionaires of Il Mercanti and their customers. We expect a high volume of food lovers to be present at the food bazaar as it was scheduled on a weekend - Saturday.

We believe that this event will help you immensely in building a stronger presence online as well as offline for your brands. Through this brand activation activity involving bloggers, concessionaires and food lovers, we believe that we will be able to highlight your brands to the perfect captive market.

Below is the list of support requirements as well as the benefits that you will get in supporting this event. Shall you have any questions, please don't hesitate to contact Mark Joseph Delgado at +63 917 838 7545 or at hello@chefhassetgo.com.

*We can also send you a formal sponsorship letter. Just send us your full name, company name and email address. Thank you.

SPONSORSHIP PACKAGES

Gold Sponsors (4 Slots)
PhP12,000 worth of cash sponsorship, products to be used during the live demo and Bloggers Kit containing marketing collateral and freebies for 50 bloggers

• Usage of the brand/s during the live demo
• Inclusion of the brand name on the demo recipe + external link to website
• Brand mention on all the blog posts from the participating bloggers + 1 external link to website
• Brand mention on the campaign announcement + 1 external link to website
• Inclusion of brand information on Chef Hasset Go.com’s Suppliers Directory
• 300 x 250 banner ad on Chef Hasset Go.com for 1 month
• Posting of up to 4 banners during the event
• Mention during the event as a Gold Sponsor
• Inclusion of marketing materials (e.g. brochures, freebies, flyers and etc.) on the Bloggers Kit

Silver Sponsors (3 Slots)
Php8,000 worth of cash sponsorship and Bloggers Kit containing marketing collateral and freebies for 50 bloggers

• Brand mention on all the blog posts from the participating bloggers + 1 external link to website
• Brand mention on the campaign announcement + 1 external link to website
• Inclusion of brand information on Chef Hasset Go.com’s Suppliers Directory
• Posting of up to 3 banners during the event
• Mention during the event as a Silver Sponsor
• Inclusion of marketing materials (e.g. brochures, freebies, flyers and etc.) on the Bloggers Kit

Bronze Sponsors (3 Slots)
PhP6,000 worth of cash sponsorship and Bloggers Kit containing marketing collateral and freebies for 50 bloggers

• Brand mention on all the blog posts from the participating bloggers + 1 external link to website
• Brand mention on the campaign announcement + 1 external link to website
• Posting of up to 2 banners during the event
• Mention during the event as a Bronze Sponsor
• Inclusion of marketing materials (e.g. brochures, freebies, flyers and etc.) on the Bloggers Kit

Chef Hasset Go Bloggers Night: The Il Mercanti Experience

Photo by Dessert Strip. Poster by Gian Pisuena. 

Free Recipe: Strawberry Cheesecake Springrolls

Ingredients

1 cup creamcheese, softened
2 cups powdered sugar
1 cup crushed graham crackers
1 can/cup strawberry preserves, filling
springroll wrapper / lumpia wrapper
cooking oil for frying
white sugar

Sauce
Prepared strawberry sauce

Procedures

1. Beat the creamcheese. Add powdered sugar. Mix for 10 minutes until creamy and well combined.
2. Fold in crushed grahams.
3. Add strawberry filling. Chill for 3 hours.
4. Scoop a tablespoon of the cheesecake mixture and place it on a springroll wrapper. Wrap and roll. Seal with water or flour-water paste.
5. Heat the oil and deep fry the springrolls.
6. Drain well and roll in sugar or crushed grahams.
7. Top with strawberry filling and dust with powdered sugar.

Free Recipe: White Chocolate Almond Cream Puffs

Choux Pastry

1 cup butter
2 cups water
1 teaspoon salt
2 cups all purpose flour
8 pcs eggs

Pastry Cream
4 cups fresh milk
1 cup sugar
4 pcs egg yolks
4 pcs whole eggs
1 cup cornstarch
1 tbsp. vanilla
½ cup butter

Garnish
500 grams white chocolate, melted
toasted almond flakes

Procedures

1. Preheat oven to 400F.
2. Choux: Combine first 3 ingredients in a saucepan. Cook over medium heat until it simmer and butter has melted. Add flour at once. Stir very well until it forms like a ball or a dough.
3. Beat using wooden spoon until slightly cooled. Add eggs one at time.
4. Transfer dough in a piping bag or you can just use ice cream scooper. Scoop dough and place it in a cookie sheet and bake for 25-30 minutes until it puffs. Set aside.
5. Pastry Cream: Combine 3 ½ cups of fresh milk and sugar in a saucepan. Let it boil.
6. Meanwhile, you can now dissolve cornstarch in ½ cup milk. Add eggs. Set aside.
7. Once the milk mixture boils pour half of the mixture unto the egg mixture. When the egg mixture has been tempered, you can now bring that mixture back unto the fire and continue cooking until thick. Turn off heat, add butter and vanilla. Let it cool.
8. Assemble: Fill each choux puffs with pastry cream by using piping bags. Dip each puffs unto the melted white chocolate and sprinkle top with almond chips.