Sunday, November 30, 2014

How-To at TwentyTwo

Scenario One: You decided on a lunch meeting with your clients. You want to impress. Naturally, you'd want a bistro where the ambience is good, the food is fab, a great time is guaranteed --with financial damage you'd hardly feel at all.
Scenario Two: It was an excruciatingly hard day for you and your business friends. You want a well-deserved chill time. Naturally, you'd go for a bar where the ambience is good, the drinks are fab, a great time is guaranteed --with financial damage you'd hardly feel at all.


TwentyTwo is a much-needed haven along the long stretch of Jupiter St, Makati. What makes it different from the other joints there? It was put up by 12 friends, who like you, just wanted that perfect place to hang out in the middle of the day or after work. So this gang knows exactly what you want --and gives it. Lunch. Dinner. And beyond. Frontliners in this fun bunch are Vince Tanjutco as the bistro bar's President, and Marco Legasto, Executive Chef whose culinary creations are pretty much hotel-level at level: affordable.

Us bloggers got first dibs. And so, with excessive fanfare, here's my How-To at TwentyTwo!

Warning: Drooling is expected. Pull back. Keep your keyboard dry.

Lychee Shake
When at TwentyTwo, what do you order first? THIS. No ifs, no buts. This drink is a must. Believe me when I say heaven has never been this sweet, this cool, this white.

Appetizers, they've got tons. But my personal faves are:

Four Cheese Croquettas, Seared Tuna, Scallops with Foie Gras and Mushrooms, and Jalapeño Peppers Sampler
Shrimp Saffron with Chorizo Gambas

Nachos with Chorizo Cheese
My ultimate personal faves (because I'm completely biased like that) are the Croquettas and the Nachos. 'OMG!' is an understatement, I swear.

Now let's hit the Main Attractions!

Paella Negra
Truffle Pasta
Slow Cooked Ox Tripe and Tail 
Stuffed Squid
Bone Marrow and Foie Gras Burger
Bagnet with Thai Sauce
Tenderloin with Spiced Taro
Lamb Rendang
This is a highly inappropriate emotion, but I have fallen madly in love with the Bagnet. The Truffle Pasta made me swoon, too. And their menu yields so much more.

So how do you end such a fantastic gastronomic journey? With the dreamiest desserts, of course!

Rum Cake with Butter Dulce Gatas Sauce
Carrot Cake with Cream Cheese Icing
I can't choose. Really. I just can't. And this is just a couple from the rich dessert tray.

Oh, but your day's not done. As soon as the sun sets, TwentyTwo dims the lights and amps the entertainment with either a DJ manning house music or an acoustic band that changes genre per night.

And the bar gets severely amped, too. YESSIR!

Overall, expect an incredibly awesome time at TwentyTwo. Be it day or night.

Us bloggers, of course, got off with a little extra. Bagnet Thai Sauce and a P2,000 GC. Just in time for  hunnybunster's and my anniversary! It's not just for friends, clients, and business partners after all. So we'll see you again in a couple of weeks, TwentyTwo. Thanks!

See? I told you this gang knows exactly what you want --and gives it.

TwentyTwo Bistro Bar is at No. 22 Jupiter Street, Bel-air, Makati City, Philippines. 
Opens Mondays to Saturdays, 11am to 2pm and 5pm until you're overjoyed.
Find TwentyTwo Bistro Bar on Facebook, Twitter, and Instagram.

Sunday, November 2, 2014

"When i grow up, I wanna be a Freelancer!"

Honestly, who was the happiest camper when you decided to take that death-defying leap into Freelancing? Little Junior, of course. Finally, his mom can stay home and play with him, talk to him, and witness the rest of his milestones since you've already missed the crucial ones.

To him, Freelancing isn't just a bold career move his mother made. It's a lifesaver!
So was it any surprise when at Career Day, he brazenly declared "When I grow up, I wanna be a Freelancer!"?
I bet you fell off your chair then. I can guarantee you, so did his teachers.

And this is why, dear Freelancers, a talk with your little ones about the value of career pathing is important. Junior needs to know that Freelancing isn't a career you pull out of a hat. There's a certain journey you take to get there. The turns and bumps of said journey isn't the same for everyone, but for most, Freelancing isn't Door Number One.
Employment is. Going neck-deep into serious Mainstream.
Because before little Junior can jump into Independence, he will need…

He can't run a business solo unless he's familiar with the ropes. And I mean, every rope. Every learning curve while he's in Mainstream builds the back bone of his future accomplishments and future plans.

The longer he stays in Mainstream, the more people in the industry will get to see how much he's worth, and how much they can trust him even without the backing of a huge company.

Naturally, the longer he stays in Mainstream, the more people he'll meet, the more clients he'll please, the more partners he'll favour and vice versa. This sets up his contacts list as soon as he takes the leap.

Duh. He'll need capital to run his own home-based biz, right? That he will get from a sure 9 to 5 work sched with a 15/30 pay day. Facts of life. True story.

To make Junior understand it better, you can go with the 'Reap what you sow' metaphor. Better yet, tell him Freelancing is Level 20 which you reach after the Final Boss Battle --which you reach after the harrowing experiences of Levels 1 through 19.

After the talk, he may look at Freelancing as a reward after all the hard work. Or, he may take the opposite route and think Freelancing is a pain. Either way, so much like your own 'I think it's time I went Freelance' decision, he'll cross the bridge when he gets there.