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Wency Cornejo fulfills dream of becoming a pizza chef

Article (news)

Mye Mulingtapang

TFC News

<div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/171462760884220240502050556_WENCY 1.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Wency Cornejo</span> shows his pizza creation. <span style="color:rgb(29, 29, 29);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Mye Mulingtapang, TFC News Italy</em></span></span></span></span></div><p>MILAN -- Wency Cornejo, best known as the frontman of the OPM band After Image, is finally fulfilling his dream of becoming a chef.</p><p>However, the road to achieving this dream took an unexpected turn towards a particular culinary niche – pizza making.</p><p>Cornejo completed a pizzaiolo course in Italy last March, which not only imparted invaluable knowledge and skills in pizza-making but also delved into the intricate science behind crafting the perfect pie.</p><p>&quot;It&#x27;s quite fulfilling because it has been a lifelong dream for me to be a chef,&quot; Cornejo said in an interview. &quot;A lot of people mistake that pizzaiolos aren’t chefs; they are. They’re pizza chefs. It’s an easy way for me to get the title, but then again, after my three or four weeks here, I still don’t deserve to be called a pizzaiolo, to be called a chef because there’s so much for me to learn still.&quot;</p><p>His journey into the world of pizza making began with a realization during the pandemic. He found himself drawn to the culinary arts, particularly the art of pizza making. The allure of creating the perfect dough, experimenting with flavors, and mastering the science behind pizza-making ignited a new passion within him.</p><p>&quot;I fell in love with making pizza,&quot; Cornejo said. &quot;It’s not as simple as stretching the dough, putting cheese on it, tomatoes on it, tomato sauce, putting toppings, and putting it in the oven. No, it’s not as simple as that. There are a lot of things that go into it, the science behind it.&quot;</p><p>Determined to hone his skills, Cornejo decided to pursue formal culinary education in Europe, specializing in pizza making. Yet, despite the knowledge gained from the school, he found that the practical experience offered in a real pizzeria setting provided invaluable insights that complemented his theoretical learning.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/171462758503820240502050556_WENCY 2.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Wency Cornejo</span> prepares the pizza dough. <span style="color:rgb(29, 29, 29);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Mye Mulingtapang, TFC News Italy</em></span></span></span></span></div><p>&quot;The combination of what I learned, the science behind it, and the practical application of everything that I learned there – if you marry those things, that’s where the magic happens,&quot; Cornejo explained.</p><div><strong>Blending Filipino and Italian culinary traditions</strong></div><p>Fresh from completing his pizzaiolo course in Italy, Cornejo merged seemingly disparate culinary traditions into one harmonious creation. Under the mentorship of Filipino pizzeria owner Marvin Aguda, whose innovative offerings in Il Postino in Milan include the daring sisig pizza, Cornejo embarked on a culinary journey, fusing Italian and Filipino flavors that defy convention and delight the senses. </p><p>The result? Chicken adobo pizza -- hand-tossed and wood-fired oven-baked white pizza topped with shreds of chicken adobo flakes, adobo aioli, tomatoes, and arugula.</p><p>Combining two distinct culinary traditions posed challenges, particularly in balancing flavors and textures. Cornejo had to ensure that the adobo topping complemented the pizza base without overpowering it. Through experimentation and refinement, he successfully achieved harmony between the two cuisines.</p><p>The process of developing the adobo pizza recipe involved experimentation with cooking techniques to achieve the perfect balance of flavors. Cornejo meticulously crafted each element of the pizza, from the hand-tossed crust to the savory adobo flakes topping.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/171462755632820240502050556_WENCY 3.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Wency Cornejo</span> adding finishing touches to his pizza. <span style="color:rgb(29, 29, 29);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Mye Mulingtapang, TFC News Italy</em></span></span></span></span></div><p>When Cornejo first introduced the chicken adobo pizza, the initial reactions were overwhelmingly positive. Many were intrigued by the fusion of Filipino and Italian flavors and were eager to try this innovative dish.</p><p>Philippine Consulate General Elmer Cato was among the first to savor this fusion delight and expressed nothing but praise during his visit to the restaurant where Cornejo continues his internship under the mentorship.</p><p>“Those who came there with me all agreed it was a winner along with the sisig pizza and others with Filipino flavors that Marvin and his team prepared for us earlier this evening. Wency later asked us how his pizza was and we all replied: &#x27;Panalo!&#x27;” said Cato.</p><p>Cornejo underscored the significance of honoring the essence of Filipino cuisine while seamlessly integrating it into a classic Italian dish such as pizza. He meticulously combined every element of the adobo pizza, from the crunchy flakes to the unique adobo aioli sauce, highlighting the robust flavors of Filipino adobo while harmonizing with the pizza&#x27;s Italian roots.</p><p>In Cornejo&#x27;s opinion, the adobo pizza serves as a tangible representation of the cultural exchange between the Philippines and Italy. By marrying the flavors of Filipino adobo with the culinary tradition of Italian pizza-making, he celebrates the diversity and interconnectedness of global cuisines.</p><p>Cornejo&#x27;s adobo pizza stands as a testament to the creativity and ingenuity found at the intersection of Filipino and Italian culinary traditions. Through his innovative creation, Cornejo not only tantalizes taste buds but also fosters a deeper appreciation for the rich tapestry of flavors that unite two cultures.</p><p>As he continues to blend his creativity with culinary expertise, his journey into the world of pizza-making serves as a testament to the power of passion, persistence, and the pursuit of dreams. With each slice of pizza he creates, Cornejo brings a taste of his journey and a piece of his heart to the table.</p><div><a href="https://news.abs-cbn.com/entertainment/2024/4/21/wency-cornejo-thanks-fans-for-supporting-his-music-1517" rel="noopener noreferrer" target="_blank">Wency Cornejo thanks fans for supporting his music</a></div><div><strong>Related videos:</strong></div><div><span class="fr-video fr-deletable fr-fvc fr-dvb fr-draggable" contenteditable="false" draggable="true"><iframe width="640" height="360" src="https://www.youtube.com/embed/E61Ebida6pw?&amp;wmode=opaque&amp;rel=0" frameBorder="0" allowfullscreen="" class="fr-draggable"></iframe></span><br/></div><div><span class="fr-video fr-deletable fr-fvc fr-dvb fr-draggable" contenteditable="false" draggable="true"><iframe width="640" height="360" src="https://www.youtube.com/embed/z3P6DzIA6TE?&amp;wmode=opaque&amp;rel=0" frameBorder="0" allowfullscreen="" class="fr-draggable"></iframe></span><br/></div>

<p>Wency Cornejo, best known as the frontman of the OPM band After Image, is finally fulfilling his dream of becoming a chef.</p>

Wency Cornejo, best known as the frontman of the OPM band After Image, is finally fulfilling his dream of becoming a chef.