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Award Winning Chef Morris Danzen
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Chef Morris Danzen: From Humble Beginnings to Being a Master Chef in Italy
This story of triumph is like a plot and storyline that we see in movies and television that started from nothing to something. Morris Danzen Catanghal’s success in life does not come to him in a silver platter, he worked doubly hard to achieve it.
His struggles in life started when his father became blind while his mother and sister were both working abroad. He needed to find a good paying job to have enough money to feed himself, his father and a younger sibling. His hardship doubled when her mother lost her job abroad so he needed more income to support all of their financial and daily essentials.
There came a time that Morris had to cook “experimental food” from left over ingredients just to have food for his father and brother and to eat three times a day. Morris admitted that there were times also that they will eat only once a day because of lack money to buy food. These hardships forced Morris to try his luck in other countries like singing and playing guitar in Cambodia and China, where he met his future wife Maria, an Italian student.
Their whirlwind love affair brought Morris and Maria back to the Philippines to introduce her to his family and have a civil wedding. After having enough money, the couple went to Maria’s family home in Sicily, Italy to introduce Morris to her parents and have their church wedding.
After wedding and staying in Sicily, Morris started helping in the kitchen of Maria’s family owned restaurant business.
At first, Morris had a hard time adjusting to his job in the kitchen because he’s not used in doing that thing. While helping in the kitchen, Morris started cooking Filipino dishes in his free time and let Maria’s family experience eating the foods he prepared. There are times that Morris will experiment cooking Filipino dish combined with Italian dish and to his surprise, Maria’s family and some of their Italian friends loved it.
Morris’ “gift” in cooking inspired him to join a prestigious cooking competition in Italy titled “Gino Cerca Chef” which was participated by more-less 2-thousand chefs and he was the only Filipino contestant. As an obvious “underdog”, Morris admits that never in his dream and wildest imagination that he will win the contest, dominated by Italian chefs and judged by Italians and French.
And as the competition continue, the number of participants became fewer and fewer until it was narrowed down to just 10. Then the final stage of competition has come with only three of the contestants remained on the stage including Morris. The host carefully and slowly announced that the Grand Champion of the prestigious “Gino Cerca Chef” competition is Morris Danzen Catanghal.
Chef Morris Danzen was the poor boy from Calumpit, Bulacan, Philippines who strived hard, overcame all the struggles and problems he encountered in life to become what he is today. And despite being in Sicily, Italy with his Italian wife and kids, Chef Morris Danzen remained a down to earth and a humble person that remains to be a proud Filipino!
by Paolo Oliveros
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Spoons of Spices PISTACHIO CRUSTED MONKFISH & FILIPINO INSPIRED CAULIFLOWER 3 WAYS
Winning dish by Chef Morris Danzen Catanghal
Based in Italy, Chef Morris Danzen Catanghal was originally from Calumpit, Bulacan. He has 7 years of experience in the kitchen, working as the chef patron at Ristorante La Bottega Del Porto in Sciacca, Sicily, Italy. His cooking now specializes in gourmet fusion cuisine, mostly Mediterranean and Oriental.
Chef Morris won as the Grand Champion of Italian Cooking Competition that was hosted and judged by Chef Gino D’Acampo & Maître Fred Siriex. And he is now also a proud member of WAMC Philippines. To further showcase his talent and passion for cooking, he produces and uploads videos on his Chef Morris Danzen channel on YouTube.
Interested more about Chef Morris Danzen? Send him a message on chefmorrisdanzen@gmail.com.
Instructions
PISTACHIO CRUSTED MONKFISH
1. Wash and clean the monkfish tail and remove the skin and bones. Dry with a kitchen towel to avoid excess water. You can also use other kinds of fish fillet if monkfish is not available. 2. Marinate the fish for 10 to 15 minutes with curry powder, olive oil, garlic, ginger, salt, and pepper. 3. Pre-heat one pan, then drizzle some olive oil. Start to sear the fish with 1 minute on each side, and baste with a good amount of butter, garlic, and herbs. 4. Let it rest in a tray for 2 minutes, brush with mayonnaise, then coat with the chopped pistachio. 5. Put in a pre-heat oven (200 degrees Celsius) for 4 minutes. 6. Rest for 2 minutes before cutting and serving.
View the full recipe on mabuhaynews.ca
Ingredients
• 300g MONKFISH TAIL (or any fish fillet available) • 25g pistachio, ground • 25g curry powder • 1tbsp ginger, sliced • 1 clove of garlic • 25g Butter • 25g Mayonnaise • 200g Pistachio (chopped) • Olive oil • Salt and pepper to taste
CAULIFLOWER PUREE • 200ml Coconut Milk • 500g White Cauliflower • 1 tbsp ginger • 1 clove garlic • Salt & Pepper to taste
CAULIFLOWER CEVICHE • 200g Cauliflower • 2 lemon zest & juice • 2 tbsp olive oil • 1 tbsp sugar • Salt & Pepper to taste
View full list of ingredients on mabuhaynews.ca
Award Winning Chef Morris Danzen
Spoons of Spices
PEA & BASIL CREAM SEAFOOD IN COCONUT MILK PASTA
by Chef Morris Danzen Catanghal
This delicious recipe is inspired by the fresh ingredients found in Sicily. It is a combination of Filipino and Sicilian cuisines.
Instructions
Pea & Basil Cream 1. Blanch the green peas and the basil in boiling water for 5 seconds, to achieve a bright green color for the pasta. 2. Put in an ice bath to stop the cooking process. 3. Blend it with salt and pepper, 2 tablespoon of olive oil, and some pasta water until it has a creamy texture.
Seafood In Coconut Milk 1. In one pan, sauté one clove of crushed and peeled garlic , chopped parsley, and chili flakes in olive oil. Remove them when the garlic turns to golden brown in color. 2. Then, sauté the seafood for 2 minutes. 3. Add the coconut milk, then salt and pepper to taste.
Pasta 1. In one pot, start to boil 2 liters2L of water with 20 grams (20g) of salt. 2. Prepare the pea and basil cream and seafood in coconut milk. 3. Cook the pasta until it is al dente. The timing will depend on the what kind of pasta will you use. 4. Once, al dente, add the pasta to the green pea basil cream in one pan on in a medium-low heat. Add some pasta water to create the cream while mixing with a wooden spoon for 2 to 3 minutes. 5. Start to plate the pasta. Then, drizzle some coconut milk on top and add the seafood toppings. 6. Put some smoked paprika and fresh herbs for finishing touches. 7. Serve and enjoy!
Ingredients
Pea & Basil cream • 200g green peas • 100g fresh basil leaves • Olive oil • Salt & pepper
Seafood In Coconut Milk • 150g coconut milk • 30g shrimps • 30g squid • 30g mussels • 30g clams • 1 clove of garlic
View full list of ingredients on mabuhaynews.ca
Award Winning Chef Morris Danzen
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