Chef Boy Logro is a name that is not only recognized in the Philippines – he’s a chef known to some of the world’s most popular members of royalty. His success story is one that many admire, from being a restaurant staff to becoming the personal chef of a king. Somewhere in between that journey, however, the celebrated Pinoy chef created a dish that changed his life, and in cooking show Solane Kitchen Moments, Logro reveals the recipe to his breakthrough dish: Avocats aux Crevettes.
Logro started working at an early age. At the age of 13, he worked as a houseboy, cleaning floors and washing dishes. Hailing from Leyte where he was only able to finish elementary, he did not know how to speak Tagalog when he decided to move to Manila. Despite the language barrier, he sought out work in the food industry and landed a gig as a dishwasher, admiring the chefs and learning what they do. Upon seeing his eagerness, an executive chef offered Logro to be his protégé, and eventually, with the support of his friends, Logro sought work in Oman.
“It was like a dream,” the now internationally renowned chef recalled in Solane Kitchen Moments, reiterating his friends’ words of encouragement as a huge contributor behind his decision. “Lagi akong positive. Hindi ako nag-gi-give up. Pag sinabihan ako, nacha-challenge ako so nagagawa ko.”
(I always think positive. I don’t give up. When I’m told off, I feel challenged by what I come up with.)
Arriving in Oman, he was brought to the palace and introduced as the sous chef. One of his main responsibilities was to prepare the menu for the late Sultan Qaboos bin Said al-Said. In the Solane Kitchen Moments episode, Logro admits that he initially thought he was only joining the catering department, and so he was surprised to learn that he will be catering to the late Sultan himself. Still, with his positive mindset, he was determined to be good at the job and did a lot of studying on his own.
In Logro’s studies, one particular dish caught his attention – Avocats aux Crevettes, a cold French hors d’oeuvre mainly made of avocados and shrimp. With some adjustments, he made the recipe his own and served it to the Sultan, who shortly after called for the sous chef.
“Pinatawag ako. Iniisip ko uuwi na ako kasi wala naman talaga eh – mahirap [ako], walang pinag-aralan,” he shared. (The Sultan called for me and I thought I was going to get sent home because I didn’t have the credentials or proper training.) But the late Sultan gave Logro an opportunity instead that would change his career: “He said, ‘Effective today, you have to prepare this every day for as long as you’re in the palace.’”
Since then, Logro served as the personal chef of the Sultan – accompanying the latter in his travels and serving world-renowned guests including Queen Elizabeth, Princess Diana of Wales, George Bush Sr. and former Philippine president Fidel Ramos.
“Doon ko naisip na pwede palang ganun, ‘no? Elementary graduate ka pero okay pa din – walang discrimination,” he expressed happily. “Sabi nga nila kapag may tiyaga ka sa ginagawa mo, may nilaga.”
(That was when I realized that it was possible for an elementary graduate to turn out well and not be discriminated. Like they say, if you persevere, you will reap the fruits of your labor.)
Logro’s Avocats aux Crevettes is an appetizer made of avocados, shrimp, and a variety of cheeses among other easy-to-find ingredients. In Solane Kitchen Moments, he shows a couple of tricks on how to serve food fit for royalty, and according to host Suzi Entrata-Abrera, everything worked perfectly to give the dish a fresh, clean taste and creamy texture. It is a recipe that is definitely for royals – including you.
Watch the episode on how to recreate Chef Boy Logro’s success dish on Solane Kitchen Moments, and feel like royalty in your own home.
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