Cook Magazine’s 5th Holiday Bash

My friends and I were  invited to attend Cook Magazine’s exciting, fun filled, disco fever themed night as a way to celebrate their 5^th Annual Holiday Bash last November 24, 2015 at Houze Manila, Remington Hotel, in Resorts World.  They celebrate it every year as a thanksgiving party to everyone who has supported the magazine for the past year.  I tremendously enjoyed the party, with delicious food, overflowing drinks and cocktails, the Lydia’s Lecon, Magnum Ice Cream, lots and lots of raffle prizes, loot bags, giveaways and a lot lot more.  This is my 1^st party for the coming Christmas season and I must say “What a way to start the Holidays!” Thanks Cook Magazine for the memories!

Cook Magazine, hosted a generous fun night with their event and food sponsors , advertisers and media partners.It was indeed a wonderful gathering for Cook magazine Family!  Let’s see how can they top off their beautiful celebration next year!

Cook Magazine, in celebrating its 15th year of publication, continues to look for ways to involve our readers and evolve into a more complete experience. While sharing recipes and food finds through articles and pictures are what we’ve been doing for over a decade, we’d like to bring the reader closer to the action and actually take them along in our journeys of food discovery.

Last year, we launched the Cook Magazine Studio Kitchen, a venue where cooking, eating and food photography all seamlessly blend. The kitchen has had a bit of a spruce up recently, with Mother’s Best sponsoring kitchen cabinetry and a new backsplash. The addition added some warmth to the kitchen and provides a space to display products like Mother’s Best condiments.

On the editorial side, we also added a couple of new sections to the magazine. Our Home & Living section contains crafts, decorating and DIY projects. The Health & Wellness section by our good friend, Dolly Dy-Zulueta features food and beverage products, restaurants and destinations that promote wellbeing. 

COOK CLUB

Being in the food publication industry, restaurant invitations are a daily occurrence for the Cook team. Whether it is to try out and feature newly opened places, new menu items from old favorite digs or to meet and greet clients and potential advertisers, eating is and has always been a part of our job. But among our numerous dining adventures, our Foodie Road Trips are the most fun and most anticipated. These are the trips out of town we do to discover dining destinations, a food tour that takes us to towns big and small in search of the best eating a province has to offer. Of course, it doesn’t just stop with the eating. These trips are also opportunities to see the sights, enjoy the hotels and resorts and meet fellow food lovers all around the country. 

Cook Club was established for our loyal readers, so that we can take them along on these food tours and share with them the discoveries we make. Travelling by land provides us the opportunity to bond with our members during the journey, while at the same time having the flexibility to stop and make detours as we wish. Aside from the food, Cook Club members will also experience the same hospitality extended to us by partner hotels and resorts throughout the country. 

As part of Cook Club, members also get to share their favorite recipes and foodie finds. Not only will these be posted on our Facebook page and website, but our favorite members’ posts will also be published in Cook Magazine every month. It is our way of giving our readers the complete Cook Magazine experience, bringing them along in our journey of food discovery and sharing these experiences with the world through our magazine, website and through social media. Cook Club literally lets each reader become a member of the Cook Magazine team.

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