My Trip to the Philippines, Part Two
I am often invited to speak at various leadership conferences around the world. I always enjoy attending these events, so I can learn about other businesses and the inspiring men and women behind them.
My recent trip to the Philippines centered around my appearance at the ANC Leadership Series. ANC, the ABS-CBN News Channel, is the country’s first 24-hour English language all-news cable channel. The event was held at the Sofitel Philippine Plaza Manila - more than 600 business leaders, executives, government officials, students, and entrepreneurs were in attendance. I spoke about my own career and offered advice for building and maintaining a strong and productive business. I also answered audience questions and shared my tips for working and living well. It was an honor and a joy to address such an enthusiastic crowd.
Here are some photos of the event and the lovely dinner we enjoyed that evening.
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- While in the Philippines, I stayed at the Sofitel Philippine Plaza Manila, a hotel located in Pasay City overlooking Manila Bay. Every morning, we enjoyed a lovely breakfast just downstairs from the lobby at the well known Spiral buffet.
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- Spiral includes 21 different stations including sushi and sashimi, l’épicerie, hot Japanese, French stove, rotisserie, wood-fired oven, churrasco, North Indian, Asian noodles, Peking duck oven, steam basket, Chinese wok, Filipino, Thai, Korean, boulangerie, patisserie, chocolaterie and creamery.
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- The boulangerie has fresh baguettes, croissants, and breads – including, of course, the traditional Filipino pandesal bread roll made with flour, eggs, yeast, sugar, and salt.
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- There’s also a dessert bar, where we enjoyed many different sweet and refreshing treats.
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- My ANC talk was scheduled for 2pm at the Sofitel, but we also had several press events and a special luncheon before my interview.
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- Here I am with Filipino journalist, radio broadcaster, newsreader and television presenter, Karen Davila. Karen was my interviewer.
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- The doors opened to ticket holders and the public at 1pm. The event was held at the Sofitel’s grand ballroom.
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- The room filled quickly – gold ticket holders sat at large tables while silver ticket holders sat in theatre style rows.
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- I talked about my business and how it evolved over the years. I reminded the audience of my mottos – when you are through changing, you are through, change is good – don’t be afraid of it, and learn something new every day. I also told them that perseverance is very important and believing in what you are creating and what you are making is key.
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- After my moderated discussion, the floor was opened to Q & A with the audience. There were some terrific questions, including one asking whether we will conduct another American Made event – I would like to. Others asked how to maintain a good work environment, and what makes a good idea. I told them to find an idea that appeals to a broad audience, and to find what doesn’t exist that you love that you have in your mind that can fill that void that everybody wants. Need and want and void — those three words are very important in business.
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- After the event, I had a photo-shoot for a local publication. The photographer was excellent. I wore one of my favorite and most comfortable dresses by Lanvin.
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- That evening, I went out with my friends, Daisy Schwartzberg Toye, and Lis Barron. We stopped for this quick photo before leaving for dinner.
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- Dinner was at the gorgeous home of Doris Magsaysay Ho, president and CEO of the Magsaysay Group, one of the largest conglomerates in the Philippines. This is her beautiful pool and outdoor patio.
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- Filipino guitar music was played inside.
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- Before we sat down to eat, Doris planned several designers to share their works of art. This is Patis Tesoro who does amazing embroidery.
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- Patis Tesoro also showed some embroidered pina pieces – done on cloth woven from fiber taken from the fronds of pineapple plants.
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- Maricris Floirendo is conserving the art of weaving abaca into Tinalac made by the Tiboli tribe. Maricris brought in these pillows.
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- Bea Valdes makes intricate bags with elaborate beading. Several of her bags were displayed on the bookshelf.
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- Bea also brought this gorgeous necklace.
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- This blanket was presented by Irene Marcos Araneta, the daughter of the former First Lady of the Philippines, Imelda Marcos and the late President Ferdinand Marcos. Irene has devoted her life to preserving the weaving of the northern Ilocanos region. She and her partner Al Valeriano make beautiful blankets.
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- Irene also gifted me with some pastillas wrapped in tissue paper cut with my name – Martha.
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- Jacques Christophe Branellec and his wife, Mia, brought samples of their south sea pearls – they’re exquisite.
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- Celestina Ocampo shared her silver and copper woven handbags.
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- Then it was time for dinner. This is Chef Gilbert Pangilinan who prepared a delicious variety of Filipino dishes for our meal. Chef Gilbert trained in the United States and also worked at Nobu in New York and at the Savoy in London. Today he is chef and co-owner of his own restaurants and catering businesses in the Philippines.
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- We started with clam ginger soup served in green papaya.
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- There was a rice station with paella negra, a dish that originated in Valencia, Spain. It is composed of rice, squid, and lots of squid or cuttlefish ink.
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- There was also a trio of steamed Japanese rice, a mix of mountain province rice, and Java rice.
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- Condiments for the rice include fried dilis or smelt fish, chicken adobo flakes, tinapa smoked fish flakes, fried shallots, and fried garlic.
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- There was also a lechon station. Lechón is a Spanish word referring to a roasted suckling pig – a very popular dish served in the Philippines.
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- Fresh vegetables and sliced pork were displayed on this platter.
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- At the crab station – cold crab claws with Sinamak chili vinaigrette.
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- This platter was filled with crab claws served with gata crab fat.
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- There was a traditional Kare-kare station. Kare-kare is a Philippine stew complimented with a thick savory peanut sauce. It is made from a base of stewed oxtail, pork, beef stew meat, or occasionally offal or tripe. This one was prepared using Wagyu beef oxtail. It was very tender.
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- Here is my first plate – I always taste a little bit of everything. And everything was delicious.
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- After everyone was seated, Doris gave a brief welcome and introduced all the guests.
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- The dessert buffet included sherbet, rice cakes, custard, and a variety of fresh fruits.
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- I had this halo-halo, also spelled haluhalo, a popular Filipino cold dessert which is a mix of crushed ice, evaporated milk and various ingredients including, ube or purple yam, sweetened beans, coconut and other fruits.
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- Dinner was spectacular. Here I am in front of a painting done by Anita Magsaysay Ho – the mother of Doris, who was a very well-known Philippine artist. Tomorrow, I will share photos from my day in the Philippine province of Pampanga, and planting rice – something I’ve always wanted to do!
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