Showing posts from September, 2007


And so it's come to pass. One month of stressful worrying has come to a wonderful end. I wish to write about lot of things, but I'm just relieved it's finally over.
Our first setup in a hotel setting has taught us several lessons. For The Peninsula, we learned 'patience' above all things. Were it not for the nice people we met here, I would have sworn never to work here ever again because of the heightened paranoia of the security. Since we had to do the arrangements in the garden area, this means we had to call security to open the gate whenever we need to deliver the centerpieces to the ballroom (and it takes what, 30 minutes before a guard actually makes an appearance?). All that waiting meant delays and we finished in the nick of time - around 40 minutes before the doors were opened to receive the early birds. Eventually, we stopped calling security and simply passed the centerpieces over the gate to a waiting crew. So stressful.

Another souce of stress was a ce…


That's the major question that's been bugging us lately. It can get quite tricky to introduce ourselves as a florist when we seldom do the actual arranging. To be honest, we do most of the conceptualizing - and we actually draw it on paper - and leave it to our team of florists to execute.

Stylist? Maybe. We usually make sure that we take control of the entire look and feel of an event. In a wedding, for example, we take care of everything from flowers to guest seating down to the carpet. Sometimes we even take over some of the work of inept on-the-day event coordinators just to save an event from becoming a total disaster.

What's in a name anyway? There are so many florists and stylists in Manila who are trying very hard to outdo each other. In the end, it all boils down to the service cost and how well you do your work.


Had my mock setup yesterday, September 19, at Nillado Room of The Peninsula. This is for the 25th Anniversary of Wordtext Systems, Inc. on the 28th to be held at the Rigodon Ballroom. The mock setup also coincided with the food tasting so the company's representatives had a closer look at the things to come on D Day.

Special thanks to Ms. Tina Victoria, A.E., for helping make the setup as seamless as possible.
Clean and crisp with just the right blend of color. The centerpiece is an attempt at recreating the three-levels-of-life arrangement symbolizing heaven, man, and earth. I however think that this is not very faithful to that philosophy.
A collection of the unusual. I gathered several unusual flowers, leaves, and palm fruits to make one unusual centerpiece. For florists and stylists, these are already common, but these are not seen by guests on a daily basis. I loved the pink chrysanthemums from China. They are definitely not very common these past two years. Do I sense genetic …


One thing I like about working in the wedding industry is that I get to bump into a member of the family. Guys, meet Lambert Wilson Yap Uy, my first cousin, currently Pastry Chef of Hizon's Catering. Here he is photographed preparing me a mango crepe. Sorry for the bull cap, but he was on a break when he was doing this and he just couldn't refuse his Kuya, he he!

He used to live with us when he was still attending culinary school, but he is now staying in-house with Hizon's. He wakes up at dawn when there's loads of things to do (desserts for 300 guests? Bring it on!). He will be enrolling in pastry class soon and in terrine class after that.

Way to go, cousin! See yah around!

Some of the hard-working crew from Hizon's Catering! They were at The Mango Farm lately for the now almost-annual grand food tasting.