Chef Alvin Cailan is the founder of the massively popular Eggslut restaurants. I mean, I did to make them happy. Meat, milk and eggs are tops on the list. Thank you so much for taking the time to be with us today. Wanting to keep her 15-year-old son out of trouble, she ushered him among the wimples. I tried to get a corporate job. You worked in sales before making that leap to go be trained as a chef. âI didnât grow up eating Gerber baby food,â Alvin Cailan tells his friend, filmmaker Alexandra Cuerdo. That, to me, is what I look at first and foremost because I look at it as - sometimes, as a cultural appreciation when people like Andy Ricker, the famous chef from Pok Pok, who is just in love with Thai culture and has really embraced it - I think situations like that is awesome. Marshawn Lynch is adding a burger from chef Alvin Cailan to his Emeryville restaurant, Rob Benâs, for a limited time. When a cook didn’t show up for a shift, Mr. Cailan was handed a knife. Alvin Cailan, Self: View & Chew. Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less! Ginger Zee takes to Instagram to make chef Alvin Cailan's signature Filipino stir-fried noodle dish affectionately called "Lola's Pancit Bihon." Alvin Cailan has returned to L.A. â this time, it seems, for good. Alvin Cailan Alvin Cailan's career began with a classical French culinary education at Oregon Culinary Institute, followed b stints at some of the West Coast's finest restaurants. song about fear of immigrants (“If you catch me at the border I got visas in my name”) and a celebration of “a child’s first foray into building your own thing,” he said. “We still actively eat it.”. CAILAN: Oh, yeah. NPR's Debbie Elliot speaks with Eggslut restaurant franchise founder Alvin Cailan about his new cookbook-cum-memoir Amboy, which features his favorite Filipino comfort food. “The runoff of the egg yolk, the smoky, fatty crumbled bacon. He is the host of the popular The Burger Show on YouTube and lives in New York City. Work for a big corporation and better myself and the generation after me. ELLIOTT: And it's like a sweet bread, right? And it would be unfair for white people or whatever to appropriate a person's culture and cuisine. Filipino food is real. PHOTO: Lolaâs Pancit Bihon by chef Alvin Cailan. Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. And part of his culinary heritage could wind up on the Paper Planes menu, too: He’s working on a country pâté that evokes Spam but whose ingredients are “actually identifiable.” Back in Los Angeles, “my mom has a cabinet in her garage full of Spam, corned beef, Vienna sausage,” he said. CAILAN: That's kind of the line, right? Cailan is sharing his experience in a new cookbook titled "Amboy," short for American boy. âWhen the sunâs out, you kind of just want to lounge around and like, drink.â Alvin Cailan built his reputation on perfectly photogenic oozy egg sandwiches at Eggslut, first a truck and now a mini chain with four brick-and-mortar locations spread across LA and Las Vegas. The authoritative record of NPR’s programming is the audio record. And when they had me, I think they already had my life planned out as soon as I was born, you know? Alvin Cailan and Alexandra Cuerdo. I really uncovered and unearthed a bunch of memories through the process of being interviewed. Alvin Cailan's career began with a classical French culinary education at Oregon Culinary Institute, followed b stints at some of the West Coast's finest restaurants.Chef Alvin first grabbed the public's attention as a trailblazer in the culinary world when he launched the Eggslut food truck in Los Angeles. Instead, by the end of the year, Mr. Cailan hopes to open Paper Planes, which he envisions as part all-day restaurant, part “nouveau deli.” (He is currently scouting locations in downtown Manhattan.) 56.8k Followers, 1,197 Following, 2,313 Posts - See Instagram photos and videos from ALVIN (@alvincailan) And I didn't speak to my parents for another four years after. His new cookbook is called "Amboy.". - because Filipino food is not a concept. And I've been in this business long enough to where, at Eggslut, I've had people go on their first date, and I've catered their wedding. Too fussy, too heavy, and it falls to the floor.”. But I think it's also a matter of how they do it. Chef Alvin first grabbed the attention as a trailblazer in the culinary world when he launched the Eggslut food truck in Los Angeles. You say it's less of a recipe and more of a philosophy. Chef Alvin Cailan turned a breakfast sandwich into a must-have for all the hype beasts out there, with long ⦠CAILAN: I think they still don't understand the long hours. Mr. Cailan went on to culinary school and to stints at fine-dining restaurants, then found fame in 2011 with Eggslut, a food truck devoted to egg sandwiches. Chef Alvin Cailan is the founder of the massively popular Eggslut restaurants. ELLIOTT: We reached Alvin Cailan in the busy dining room of one of his restaurants also called Amboy. ELLIOTT: Before we let you go, I'd like to get your take on the racial reckoning that we're seeing happening in the food scene now. You're cooking an entire culture - recipes that mean so much and traditions that are involved. Alvin Cailan's career began with a pedigree comparable to many fine dining chefs: a classical French culinary education at Oregon Culinary Institute followed by stints at some of the West Coast's finest restaurants. I mean, my great-grandmother - she was like the matriarch of the family. Heat skillet over medium high until hot.Add oil or reserved bacon drippings, and swirl to coat skillet. Honestly, if it wasn't for food and if it wasn't for being good at what I do, I wouldn't be able to experience that. CAILAN: Oh, a hundred percent. Melissa Bailey | Kaiser Health News April 15, 2020 Wisconsin teacher accused of enslaving Filipina mother and son after bringing them to US Rae Ann Varona September 7, 2019 CAILAN: When I give the food to my customers and they love it, it's the best feeling in the world. ELLIOTT: I want to talk a little more about pan de sal. Hummus with grilled bread and prosciutto. But also a bunch of legumes and pickles, which help the digestive system.”, On the side, Mr. Cailan has been running a Filipino barbecue pop-up called Amboy in an alley off Essex Street in Chinatown, with dishes available for delivery via UberEats; the two dining concepts may eventually share the same space. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Every weekend for the entire weekend, she would help - make us help her cook for all nine of her great-grandchildren and grandchildren. Break eggs into skillet, and reduce heat to lowest setting. So Alvin Cailan, the chef behind Eggslut who's currently doing a tenure at Chefs Club Counter in New York, made a new show to figure out, in his words, "how it got there, why it ⦠But there's also the food trend people who say, oh, I will make a concept. ELLIOTT: That was chef Alvin Cailan. Visit our website terms of use and permissions pages at www.npr.org for further information. The smell of savory beef stew, the communal preparation of lumpia, egg rolls or making lugaw, a rice porridge he calls a hug in a bowl - all of this connects him to his family's roots. “Throw it in the air, sometimes it flies,” he said. And I got to see their family grow. (It worked: His brother grew up to be a sommelier.). And a lot of people who have seen the recipes kind of relate to it because they also grew up here in America and cooked similar cuisine. And Eggslut was born (laughter). Copyright © 2020 NPR. I went to college. Facebook is showing information to help you better understand the purpose of a Page. He added that he sees it as a metaphor for the risks he’s taken with his career. Out with egg sandwiches; in with salty-sweet bowls of yogurt, chia seeds and fermented coconut water. Waits stretched to two hours long. She was like the pillar. “I’m getting older.” (He turned 34 in January.) For the Noodles: Soak the noodles in a large bowl of cold water for 5 ⦠And she would make me do all of her prep work, so I got the repetition of making Filipino desserts 'cause she was very famous for her Filipino desserts. Chef. How do you see that playing out? ELLIOTT: What is it about making food that makes you happy? There's been a backlash over cultural appropriation. ELLIOTT: It sounds like cooking was a big part of your family and very much a family affair for you growing up. For the latter four years of my career, when I was still employed by other chefs, I was always promised a better position and never given it and always overlooked for other chefs who were - they were all white that got pushed up above me with less experience. CAILAN: After making Eggslut, I was cooking egg sandwiches, you know, 20 hours a day for five years. And there was a lot of things that - I had to really dig deep to find why I love food. CAILAN: Yeah, it's comparable to, like, a Portuguese soft bun. I - it's something that I love doing, and they're going to have to deal with it (laughter). You know, revelations about pay disparities. ELLIOTT: You know, growing up, being a chef was not in the picture. And I'm American, but I'm not American enough because of being Filipino. He learned his way around a stove and, at home, started doctoring dishes to coax his finicky younger brother to the dining table. Chef Alvin first grabbed the public's attention as a trailblazer in the culinary world when he ⦠Go to college. Alvin Cailan, Anthonyâs brother, is still the Usualâs chef. Every now and then on Special Sauce, I just hit it off with a guest, feeling immediately as if I've known them all my life. ALVIN CAILAN: I'm Filipino, but I'm not Filipino enough to most Filipinos. It brings joy to my heart. They say that I'm killing myself by working so much, but I don't look at it in that way. By the time he was a senior in high school, Cailan was cooking and rose to kitchen manager. ELLIOTT: Now, the memoir parts of this book were written with Alexandra Cuerdo. We really just started talking to each other again three years ago. Alvin Jackson N.D. is the author of the Earth-shaking book, 'Eat Butter, Smoke Marijuana, Kill Cancer, and Live To 100!' Highly anticipated restaurant openings, and an industry in transformation. You worked in construction. But ultimately, I was really passionate about food. A recent survey by market research firm C+R Research found that 85% of American consumers report paying more for groceries during the pandemic. Yeah, my parents migrated here. And that's some of the best experiences I've ever had. Long before Alvin Cailan was the chef of Eggslut in Los Angeles, making his name with wantonly yolk-oozing breakfast sandwiches, the first diners to taste his cooking were the Carmelite Sisters of the Most Sacred Heart. I don't know what made me different, but I didn't want to follow that traditional route. And my aunt came to live with me in, like, the early '90s, and she was a caterer by trade. (Chef Alvin Cailan) Directions. “It has a dan dan mian feel to it,” he said. So mung bean noodles in miso-ginger dressing will come topped with bacon and, yes, a soft-cooked egg. NPR transcripts are created on a rush deadline by Verb8tm, Inc., an NPR contractor, and produced using a proprietary transcription process developed with NPR. But none are planned for New York. They thought that I was, like, wasting my life. And when I actually finally told them that I was going to go to culinary school, my mom was so upset. What was that like? 707 likes. CAILAN: (Laughter) Yeah, I mean, everyone in the Philippines and Filipino Americans in America have pan de sal for breakfast with their coffee. Star Sommelier Resigns After Accusations of Sexual Assault [NYT] A Celebrity Sommelier Is Accused of Sexual Assault [NYT] This is a heartfelt and passionate story of the journey of Filipino food into the American mainstream. And we didn't talk for the entire duration of me being in culinary school. And for him, the best comfort food came from the kitchen of his childhood home in Pico Rivera, Calif. Eggslut’s Alvin Cailan Tries Healthy Indulgence at Paper Planes. Classic Double (left) and DH Burger at Amboy (Alvin Cailan). The former Eggslut chef opened a new burger counter and butcher shop in Chinatown called Amboy Quality Meats & Delicious Burgers in late May.. So I am amboy (laughter). And it really did, like, help me close chapters in my life because I really lay it all out there. So if you respect that, I respect it. You went to college. Alvin Cailan, chef and owner of Eggslut, poses with a bacon, egg, and cheese sandwich at the new Cosmopolitan location in Las Vegas on Wednesday, June 8, 2016. Alvin Cailan grew up in Los Angeles in a Filipino household, and to keep him out of trouble, Cailanâs parents got him a job washing dishes at a retreat house. See high school TV and movie icons then and now, from "Buffy the Vampire Slayer" and more favorites.See the gallery “Sometimes it’s a dud. And when I started Eggslut, my parents again didn't believe that I should be doing this. ALVIN CAILAN, chef at The Usual in NYC, first grabbed nationwide attention with the wildly popular Eggslut in LA. Alvin Cailan of Eggslut is one of the well known names contributing his tale, but all the experiences combined here become something even more delicious and nourishing together. They didn't want to see their son be a cook. For some reason, I was ashamed to use SPAM, so I switched it out to bacon. And as far as cultural appropriation, I think that opportunities are a lot harder for people of color. What was it like reflecting on your story with her? The name Paper Planes is a nod to the cheeky M.I.A. ELLIOTT: I'm curious. This text may not be in its final form and may be updated or revised in the future. Four brick-and-mortar locations followed. Their first child is born, and they bring their child over to the restaurant. Go to school. Chef Alvin Cailan is the founder of the massively popular Eggslut restaurants. I asked him why he wanted to make Filipino recipes go mainstream. The menu, including selections he’s been testing out at Stephane De Baets’s Chefs Club Counter in SoHo, reflects his new approach to eating — “the sanity I have when I eat healthier,” he said. The Eggslut sandwiches - bacon, egg and cheese - was really typically pan de sal, SPAM, egg and cheese growing up. Accuracy and availability may vary. 5. CAILAN: Oh, no. Has your family embraced your success now? Alvin is now focusing on his true passion: bolstering the modern Filipino food movement. CAILAN: Oh, my gosh, it felt like therapy. It's a nickname his grandmother in the Philippines gave him. His mother — a Filipino immigrant who keeps a list of Roman Catholic churches in the Los Angeles metropolitan area that she likes to drop into for daily Mass — found out that the nuns needed a dishwasher at their retreat house in Alhambra. NPR's Debbie Elliot speaks with Eggslut restaurant franchise founder Alvin Cailan about his new cookbook-cum-memoir Amboy, which features his favorite Filipino comfort food. And that wasn't exactly received well by your family. We like to put bread crumbs on the top of the bun, like, almost like how sesame seeds are with burger buns. Catchy title, huh?! All rights reserved. And for him, the best comfort food came from the kitchen of his childhood home in Pico Rivera, Calif. ELLIOTT: And was that sort of the beginning of the Eggslut sandwich? And for him, the best comfort food came from the kitchen of his childhood home in Pico Rivera, Calif. So at a young age, I was, like, making Filipino sal, kutsinta, which is more, like, relatable to mochi with shredded coconut. This doesn’t mean the end of dripping yolks and melting cheese. And I was like, I just want to make food that I love, food that speaks to me. Alvin Cailan has returned to L.A. â this time, it seems, for good. Long before Alvin Cailan was the chef of Eggslut in Los Angeles, making his name with wantonly yolk-oozing breakfast sandwiches, the first diners to ⦠“We all want to be healthy, but we all want indulgence,” he said. And I think it's great for food. Alvin Cailan grew up in East L.A., the son of Flilipinx immigrants who, as legend has it, got him a job washing dishes to keep him busy. Paper Planes, no location yet, by year’s end. That's what happened when I talked with Eggslut founder, chef-restaurateur, and ruckus-causer Alvin Cailan.. 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