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For the past 17 years, The Filipino Express has provided the Filipino American community the best news, arts and entertainment coverage from around the United States and the Philippines.
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This website includes selected articles from this week's edition of the Filipino Express. Not all the stories published in the printed version appear on this site.
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Jersey City, NEW JERSEY, September 30, 2004 --- Isagani C. Puertollano of Union, NJ was chosen as one of this year’s Twenty Outstanding Filipino-Americans (TOFA) in the United States and Canada.
Puertollano and 19 other awardees will be honored on Oct. 22 at the 12th annual TOFA ceremony, to be held at the J.W. Marriot Hotel on Pennsylvania Avenue in Washington, D.C.
The award was given by the Fil-Am Image, a member magazine of the Federated Filipino-American Media Association.
TOFA recipients are from different regions of the U.S. and Canada representing cross-sections of Filipino leadership and accomplishments, as well as various talents and expertise in different fields of endeavor.
Puertollano is an active leader and member of several NJ-based Filipino-American organizations, paving the way to unite and improve the Filipino community.
The 20 TOFA awardees will be featured in the Fil-Am Image’s souvenir issue, which will be first distributed during the awarding ceremony. The magazine will also be circulated to various regions in the U.S., Canada and the Philippines.
“This is only one of its kind in the U.S. and Canada,” said David Guillermo of Los Angeles, Ca. “The event attended by ‘Who is Who’ among Filipinos in North America. It makes one proud to be a Filipino.”
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NEW JERSEY --- A 10-year-old Filipino-American kid completed recently two classes from a prestigious culinary school in Manila.
Gino Ray Bolandrina, who goes to Douglas Elementary School and Iskwelahang Pilipino in Boston, Ma., completed while on summer vacation the “Edible Gifts for Christmas” and “Commercial Bread Baking” classes at the Heny Sison Culinary School.
He was under the instruction of Jill Sandique, who was educated and trained in the U.S. by culinary experts Nick Malgierei, Richard Simpson and the late Peter Kump of New York Cooking School.
As part of the “Edible Gifts for Christmas” class, Bolandrina was successfully able to make chocolate pecan coffee cake, orange-glazed Bundt cake, Lattice topped apple pie with cider sauce, chocolate caramel tart, Christmas cookies and chocolate chip banana loaf.
His special class on “Commercial Bread Baking” involved instructions and hands-on participation to produce Spanish bread, pan de sal, hot dog bun, pan de coco, choco bread, hamburger bun, meat roll and other bonus recipes.
Bolandrina, his mentor and other students of the Sison Culinary are set for October to meet in New England to attend cheese-making and tour around the Ben and Jerry’s Ice Cream Factory in Vermont.
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