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This is where we're gonna stay for the next couple of days. We are here for a marriage retreat. Yes.

I don't know what to look forward to. I don't know what to expect. I don't know what I'm getting myself into.

I just know we're in good hands and I think because of this, you know, things will get better.

It's not that it's bad. It's just, you know, of course, we also want to improve our relationship with our loved ones, right?

Okay.

The wind here in Baguio is so thin. But it's cold.

Look at that view. Let's start the day.

Okay.

Pero bago tayo mag-start, guys. Teka lang.

I just want to talk about other important things aside from food and eating, which is brushing our teeth and gargling after.

The reason why I use GumTech is because it focuses on the gums and not just the teeth.

Guys, real quick. I know you're still here.

I just want to stress out, guys, that this is important. Our oral health is important.

Because we, as cooks, that's our weapon, our asset, our flavor.

So let's protect our palate, our teeth, and our gums.

And that's why we have GumTech.

So let's go brush our teeth and gargle.

Kung yung ibang tao may kape, ako, kailangan ko mag-brush ng teeth.

I'm sure naga-agree kayo lahat sa akin, diba?

Yun talaga yung isa sa pinakauna mong ginagawa eh.

The moment you brush your teeth, gising ka na.

And ako, I actually like brushing my teeth because yun yung time na, yun yung me time mo.

Your alone time.

And also, it's the time where you get to meditate.

Think about your day, your plans, reflect.

Okay, ang tama ng daldal ko na, magsipilyo na tayo.

Next step, yung ating mouthwash.

Yung pinakapaboritong shot sa umaga.

Again, kung yung iba may espresso, ako, may mouthwash.

Okay, I'm ready to start my day.

Where's the key? There.

Cheer for me, baby.

The first team to win, you raise your hands right away together.

The first five teams to win, get the prize.

On your marks, get set, go!

Okay, ano oras tayo, Alice, ulit?

So, we're not doing lunch, we're doing heavy brunch, etc.

No, actually, ano to, early dinner.

Magiging ganun.

No, no, no.

Sinasabi niya bago tayo umalis.

Ah, bago pumunta.

Kasi tomorrow, if you wanna eat lunch, I can host lunch.

Amanda!

Hindi ako naginuto, pero dadalito kami sa restaurant.

Amanda.

Sarap, sarap yan.

Pero baka maubos oras natin.

So, guys, yan. Ito na yung aming...

Nag-meeting the advance na yung ating camp trip,

which is right after this marriage seminar.

Three days kami dito sa Baguio Country Club

and then segue kami sa ating camp.

So, pinaplano lang namin yung mga kabagay-bagay

para we won't waste time tomorrow.

Gaya, gaya tayo.

Ito na yung last day ng aming retreat.

Pero bago tayo mag-last day, mag-almusal muna tayo.

Chef, ano nga pangalan nyo?

Chef Rudy po.

Nice.

I was just telling sila, chefs, na for the past three days,

sobrang sarap ng pagkain.

Walang palya.

Yung tipong bultuhan yung lutoan,

yung mga pangalan,

Walang palya.

Yung tipong bultuhan yung lutoan.

Di ba normally pag medyo marami na nagsasuffer na yung quality,

dito, yung quality nandyan pa rin eh.

Kaya, galing-galing.

Yun yung tinatawag disiplina, ano?

So, we just finished and concluded our marriage retreat.

Sobrang akong...

If I may be a little bit emotional,

parang na-realign ako ulit,

na natauhan ako ulit,

nasuntok ako na ayusin ko yung

pagkatao ko bilang partner, bilang husband,

and bilang, you know,

son of God or son of Jesus Christ, parang ganun.

Yeah, I mean, di ba lahat naman tayo may Diyos.

In different forms, right?

Pakanya-kanya.

And I just remember growing up,

my ama, my lola,

was very malapitin sa kanyang,

you know, sa church.

And I remember, because of her,

na-introduce ako sa,

I mean, you know, sa spirituality.

And, you know, I would always go to that chapel, Carmelite,

and pray by myself.

Kasi I can't really sit in a mass,

kasi siguro dahil sa ADHD ko.

Pero, you know, I try to pray,

and I try to,

malapitin ako sa mga madre.

May isang mother,

si Mother May of Carmelite,

mother superior namin,

ah, mother superior ng Carmelite,

Mother May,

I love you, I miss you,

I am where I am because of you.

And ang dami nilang prayer sa akin,

sa mga pinaka-importante kong,

you know, like pivots in my life and evolution.

Anyway, mag-pivot na tayo sa kain.

Ah, okay, dito sa Hamada.

I mean, growing up dito sa Baguio,

syempre BCC, Baguio Country Club, diba?

Baguio, BCC yan.

Hindi basta-bastang lugar yan.

And then, you know,

I can't believe that I'm here,

I played golf,

ah, you know,

attended a really good marriage seminar.

Anyway, sige guys, kain na tayo ito.

Pakita ko sa inyo.

So, ito siya.

Oh, my God.

Nandyan na yung chef.

Excited for this meal.

Really, really looking forward to this meal.

Alam mo, diba,

pagbata ka, ito yung uso,

yung misono table.

Hello.

Morning.

And yun na yung chef natin.

Hello. Hi, chef.

Siya yung magluluto para sa atin dito.

Oh, may isang DJ.

Anong ginagawa mo dyan?

Camp ready na tayo.

Camp ready? Camp ready?

Ready na?

Let's go.

Susulat na si Camille ng market list

kasi si Chavvy ay bibili

ng lahat naming ingredients.

Tomatoes, onions, bell pepper, potatoes.

Yan.

Acts of service, ha.

Ito na ang ating misono rice, I believe.

So, yung backstory ko dito sa misono rice.

Diba, growing up,

makain tayo sa Japanese restaurant,

misono style,

tapos magluluto sila ng misono rice sa harap nyo.

So, yun.

Doon nag-start yung parang

cooking education ko

in front of the misono table.

Gutom ka na?

Yung rice na ito, para sa amin ito?

Okay.

Kailan tayong magsasart magluto?

Okay, okay, okay.

Sige. Yung dahilan lang naman nagtatanong ako

kasi kailangan kami umalis ng

nguan.

Ayan na yung tempura.

Yan.

Ito yung tempura sauce na

maganda kasi

umiinit-init pa.

Diba normally

isang kusinero lang magluluto?

Bakit tatlong kusinero nandito?

Dahil ba yung tatlong kusinero rin yung nandito?

I-agree lang yung kusinero, man.

Hindi pa rin.

Ginagawa niyo kami, sir.

Kasi muna kami kayo, e.

Arre, stop.

Okay, si Baka.

Yes.

Excuse me, ma'am.

Anong pangalan niyo, chef?

My name is Jeff Turbo

and my colleague is Denver.

Denver. Okay.

Ano una natin kakainin, chef?

We have the fried rice

and the vegetable tempura.

Let's start with a simple exhibition, ma'am.

Okay.

Ready?

Thank you very much, ma'am.

Okay lang, sir. Ready?

Okay lang po sila matamaan.

Balik ko sayo.

Ega lang, kunin ko nga rin yung kutsilo ko.

Helicopter.

Hinahanap mo na.

Upo na lang ako.

Anong mantika yan?

Or sauce?

May welcome.

Eggs, sir.

Eggyan?

Japanese eggs.

Kasi Japanese restaurant.

Naman, naman.

Ready? 1, 2.

Baby fire.

Ready? 1, 2, 3.

Siguro dapat maginito tayo sa camera.

Ano?

You just read my mind.

Okay.

Wala naman po silang allergies, po?

Wala, wala.

Pag hindi masarap yun lang yung...

Ay, nangangati talaga ako.

Wag mo yung stress.

Wag mo yung stress, uy.

Stress, uy.

Ah, sige. Babaan na lang ako.

Wala na ako.

Hindi na.

Alam niya naman, eh.

Narinig niya na yun, eh.

Ayun, sir.

For the bride and groom.

Totoo pala yun.

Balot pala yun.

Sinadya ako po yun para tumakot.

Hi!

Mamaya pa po yun, sir.

Sama ka na lang sa camp namin.

Problema siya yung gantipan lang, po.

Ayan, ang paborito ko.

Oo nga. Narinig niya na.

Ito naman.

Kung inaaral yung paano din yun,

inaaral ko paano yung lagay sa kaot yan.

Madami natin magawa dyan, oh.

Just like, like,

house of fire under.

Gas lang yan.

Camp ship lang yan.

Oo.

Madami magandang stainless sa gas.

Oo.

Actually, yung bigay mong camp ship grill, eh.

Pwede, masyado lang siyang maliit.

Lalakihan lang.

May nakita ako noon,

na three burner yung sako.

Oo.

Kaya yun.

Pero I don't think this is

just pure stainless.

Kasi,

mas kinakalawang ito

kapag hindi

inaantikalan.

Yan.

Hindi siya stainless.

May carbon steel siya,

pero hindi ko alam

kung ganyan yung kulay niya.

May particular sigurong bakal.

May particular sigurong bakal.

Actually,

hirap nga rin magluto

kapag

tumitingin sa'yo

mga kusinero, no.

Kasi,

pag nag,

pag isang mali ka lang,

ah,

nagkamali siya sa ganyan.

Ah,

nasobrahan niya sa'ng

pagluto yung carrot.

May isip na ako po na

kung back out kanina siya.

Kapag back out ka?

Kaya pala,

kanina nagtutulokan sila.

Ang nangatap no dapat siya.

Galit siya lang.

Kung ako sa lugar mo,

hindi na rin ako lalabas.

Sikma ko nga ito.

Ah!

Ano,

pwede?

Pwede?

Sinig mo, no?

Butterfly!

May joke na naman ako sa vlog.

Nako,

may bago na naman tayong aabangan.

Butterfly.

Ano ba ito? Pila-pila?

Parang ano yun lang,

pag nagkamasahin ka sa labas,

hindi lang yung hagod nila.

Kasi yung mga

mga nagkamasahin siya,

sabay-sabay na tatakos.

Bating hard po.

Bating hard po.

Sir, bating hard po,

pero sa inyo po,

baka ibang friend nakikita niyo.

Ay, iba yan ah.

Sir, hindi po yung bubble back ka.

Magamot na yan.

Matingin mo na yan.

Nakabago lang, sir.

Si Chef Chavie busy

nago-order na mga aming mga supplies

for our camp.

Kaya busy talaga siya.

Uy, brah!

Oh, nakangangaw.

Nakangangaw.

Ina mo, siya po, nakangangaw.

Dito lang akong kakain talaga ng

one cup or two cups of rice

pag anito klaseng luto.

Tatlo lang yan.

Misono rice,

salted fish fried rice,

at masarap na masarap na garlic rice

galing sa Chicken Express.

One, two, three.

Uy!

Sa amin, si Sandeep,

paginawangan mo.

Ready?

One, two, three.

Andak na talaga ako.

Matalino ka talaga, no?

Parang sa French cooktop.

Oo.

Parang sa French cooktop.

Yung sa mga French,

yung ginala yung sa gitna.

Yes, yes, yes.

Ready?

One, two, three.

Sa guests, wala pa naman.

Pag sa guests po,

kung mayroon po siguro,

baka wala na po dito yung nagluto.

Excuse me, ma'am, sir.

Once again,

thank you po for dining here

at Ramada,

and for your food,

and maaaring natugos sa imas.

Maaaring natugos sa imas.

Every time kasi,

pag nagkakamp kami,

kailangan si Joel yung

lilayout ng aming mga rigs.

Maliit?

Okay.

Ah, one-in, one-out.

Ang sarap kain mo, sir.

Ito yung main campsite.

Ito yung entrance ng hotel.

Dito yung main campsite.

And then mayroon pagdahanan dito po ba?

Dito yung secondary campsite.

Since dapat to scale and realistic tayo.

Bye-bye, Baguio Country Club.

Now off to the next destination,

which is camp.

Okay, sana, Lord,

bless us with good weather.

Alright, let's roll.

So from our retreat,

na medyo

happy na kaming lahat,

and at the same time medyo

draining in a sense

kasi marami kang tinake in,

marami kang inabsorb.

So,

I mean,

parang ganun.

Pero at the same time,

ready for the next chapter.

And so here we are.

We are,

where are we going again, Camille?

I forgot the name of the camp, eh.

Balikan ko kayo sa tangalan ng camp.

Pero basically, it's

30 to 40 minutes away from Baguio.

And

Ninong Ry,

Joel,

Marvin,

and sila,

group nilang Ninong Ry susunod.

Ngayon, naka-convoy tayo with them.

Ayan, so

hindi naman masyadong traffic.

And

ganda ng daan.

It's well-paved.

And

ito yung favorite part ko,

yung twisties.

Pero sa iba na

nahihilo,

so kailangan yung drive mo,

hindi yung pagnongyari.

Ako yan.

O, kasi

ito yung

parang

parang

parang

parang

parang

Ako yan.

O, kaya

maybe there's a way of driving.

Hindi ako expert ha.

Pero

yung tinatawag nilang apex

na natutunan ko

kay Mark Su

na kung mahit mo yan,

hindi siya as

swervy.

Anyway,

Ah, si Chavi pa pala.

Nakalimutan ko.

Si Chavi, si Baguio Mountain Man.

He is

doing the market.

Yes.

Si Camille gusto sana sumama sa market

kasi mahilig si Camille sa Brutas.

Pero nagpag-uli na lang siya kay

Millie,

yung wife ni Chavi.

So susunod sila.

So anyway,

medyo umulan-ulan konti.

Sana mamayang hapon

tumigil

and makaset up tayo.

Yung goal lang namin right now

is

makaset up kami before

mag set ang sun

which hindi natin makikita ngayon

kasi ma

ano nga sa Tagalog

sa Tagalog, ano nga yan?

Makulimlim.

Yan, makulimlim.

Okay.

Sige.

Si Camille magka-siesta muna

kasi

napagod rin siya.