Pinoyspotting: Crispy Pata on a Viking River Cruise
/Viking, even with its much smaller longships plying the rivers of Europe, is no exception. On our recent Rhine River cruise on the Viking Mani, out of 50 crew members, 12 were Filipinos.
When we boarded in Amsterdam, the first crew member we met was Danny Logina of Bacoor, Cavite, who welcomed us and carried our luggage to our room.
At the dining room, we met the three others – Benz Helvethia of Taytay, Rizal; Francesca Paula Santos of Bacoor, Cavite; Cherry Ann Nadela of Cebu City; in addition to Danny. All hold the title Chef de Rang, although Cherry (in whose section we gravitated to after finding out that we are both Cebuanas) holds the additional assignment as bar waitress.
The Viking Mani Chefs de Rang: (L-R) Benz Helvethia (Taytay, Rizal), Francesca Paula Santos (Bacoor, Cavite), Cherry Ann Nadela (Cebu City) and Danny Logina (Bacoor, Cavite)
Where were the other Filipinos?
Rex Anjo Abaño of Pasig City was the lone Filipino stateroom steward in Viking Mani (the name of the ship).
Rex Anjo Abaño, on the right, is a Viking stateroom steward from Pasig. With him are Danny Logina and Benz Helvethia, both Chefs de Rang.
The rest – Jun Espara of La Trinidad, Benguet; Michael Balatbat of San Jose del Monte, Bulacan; Elizabeth Posadas of Alabang, Muntinlupa; Rino Bernardo of Paete, Laguna; Dindo Oliveros of Alabat Island, Quezon; and Eros Evangelista of Paete, Laguna -- are Chef de Partie with specific specializations in the kitchen.
The Sous Chef who would take over as Executive Chef whenever the latter is on vacation is Joseph Dalo of Baguio City.
The Viking Mani galley team: (L-R) Jun Espara (La Trinidad, Benguet); Michael Balatbat (San Jose del Monte, Bulacan); Joseph Dalo (Baguio City), the Sous Chef/Executive Chef; Elizabeth Posadas (Alabang, Muntinlupa); Rino Bernardo (Paete, Laguna); Dindo Oliveros (Alabat Island, Quezon); and Eros Evangelista (Paete, Laguna).
During the German food night (which required Cherry and Paula to don fraulein attires) that included pig knuckles (basically crispy pata) on the menu, our table got a special platter of crispy balat (pork skin). There were only four Filipinos on this particular sailing – Loui and Jessie Ubaldo of Los Angeles, and my husband Irwin and me – and we feasted on the treat, cholesterol levels be damned. Our tablemates from Indiana – Phil and Nancy Kinder – who never had Filipino food before, enjoyed it as well.
(L-R) Jessie and Loui Ubaldo of Los Angeles, the author and husband Irwin Ver, Phil and Nancy Kinder of Indiana; Standing are Constantin and Cherry, our Chefs de Rang/waiters.
The next night, our last, our table was served sisig, left over from the previous dinner’s crispy pata. This in addition to the usual sumptuous gourmet offerings for every meal.
It didn’t end there. For breakfast, Cherry whispered that there was arroz caldo, did we want some? How could we say no?
The “kababayan syndrome” (a term coined by our editor Rene Ciria Cruz to describe the natural inclination of Filipinos anywhere to help each other) was alive and well in Viking’s world.
