“Eat Like a Local” with Kwentong Kaldero


Kwentong Kaldero’s second set of hands-on cooking workshops featuring simple down-home dishes found in local restaurants, pit stops and homes. The 2020 sessions are held on Saturdays: February 29 (SOLD OUT), April 18 (CANCELLED) and June 13 (Buy tickets: https://www.eventbrite.com/e/88455425559) from 9am-12pm at 12 Mudge Road, Bedford MA 01730.

Each student gets to learn to cook 3 recipes. They take home their take-out dishes in a souvenir Kwentong Kaldero tote bag.

Workshops are can be booked on Eventbrite. Space is limited. Classes are intimate and guided by the best Fiipino nurturing chefs.

Adobo, 3.5 Ways


There’s more to Adobo than you think!

There’s the standard chicken and pork, adobong seafood, adobong vegees and the “0h the possibilities” on what to do with the leftovers!

Hands on classes. 
It’s not YouTube, it’s DO-tube!

Kwentong Kaldero: Adobo 3.5 ways
Saturday, August 24, 2019
9a – 12 pm
12 Mudge Way, Bedford, MA 01730

Spaces are filling up.
Inquiries: kwentongkaldero@gmail.com
Or book on eventbrite:

Iskwelahang Pilipino adult Education program, ALAM.

LUMPIA, THREE WAYS til Saturday!


Kwentong Kaldero Workshop #1: LUMPIA, 3 Ways
Saturday, June 29, 2019
12 Mudge Way, Bedford, MA 01730

Learn (hands on) the basics, the twists, and the lores of the beloved Filipino Lumpia. They’re sweet, savory and so Sarap! (yum)

Sign up and enjoy a fun class: kwentongkaldero@gmail.com
$55 per workshop ($45 if enrolled by June 15 for Lumpia)
Class includes ingredients, and a cotton tote bag to go for PABAON!

Kwentong Kaldero workshops are sponsored by Iskwelahang Pilipino ALAM, an adult education project for the Fil-Am second Gen community to learn about the Filipino culture through their culinary heritage. The workshops are open to all adults, 18 years and older.

Other workshops:
#2 Adobo, 3 Ways: August 24, 2019, 9am – 12pm
#3 Pancit, 3 Ways: October 19, 2019, 9am – 12pm

All workshops are held at 12 Mudge Way, Bedford, MA 01730

I Am A Filipino And This is How We Cook


                                            Nicole Ponseca and Miguel Trinidad                                                   2019 James Beard Foundation Book Award Finalist

MAY 5, 2019, Bedford, MA

Nicole Ponseca, book author, entrepreneur/restaurant owner visited Iskwelahang Pilipino on a regular Sunday session. She judged the annual ‘Lutuan cook-off” along with another food author, Regina Tolentino Newport, as they inspired our future chefs with encouraging words. Nicole later sat down with the community and talked about her pride growing up as a Filipino-American in San Diego and now living in the East making Filipino food mainstream in the culinary world with her new book, I Am A Filipino and This is How we Cook, a 2019 James Beard Foundation Book Award finalist.




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A show-and-tell project of Iskwelahang Pilipino. “Kahon” means “box”.

The Kahon is filled with Filipiniana icons for the children to bring into their classroom or school fairs to promote the Filipino culture. Like a library book, the family borrows the Kahon for their special event and returns the box once their presentation is done.

A sample of one of the the icons is the Bahay kubo, nipa hut.

Lutuan Cook-off

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December 4, 2016 IP’s first Lutuan cook-off. IMG_9044

6 teams. Winners all.
One stand out competitor was thinking-out-of-the-box! White chocolate champorado with bacon bits (salty & sweet), rice crispies (texture) and “chocNuts” sprinkles (novelty). Innovative. Thoughtful. Well played.

Other yummy entries included a complete Tapsilog Breakfast, Lumpia, Ensaymada and Mamon. Congratulations to all the chefs!


The following post was written by Miguel Zialcita, blogger for Pinoy Jeepney,

http://pinoyjeep.blogspot.com/2014_07_01_archive.htmlservice crew

It’s that time of year! With the dates July 25 to 27 circled on your calendar, there’s no escaping the Lowell Folk Festival. It’s an integral part of your experience as an IP student (Lowell to IP is like Mecca to Muslims), or parent for the matter, and isn’t that way without reason. Lowell is vital to our school’s funds and is the culmination of scrupulous planning, management and effort. In a way, Lowell has become an entity of its own, requiring our utmost care and attention.

Such events demand heavy preparation like The Workshop. Perhaps sacrificing a beautiful Saturday afternoon to stab strips of meat and slice vegetables isn’t the greatest trade-off, but it needed to be completed. Everyone assembled and worked dutifully at his or her station, sweaty elbows bumping, occupied in conversation. An early 4 o’clock release testified to the group’s efficiency. Some of us teenagers decided to savor the gorgeous weather right after and held our own basketball and tennis games. There’s nothing like unwinding.

Then came the Folk Festival: our Superbowl. Hungry and curious stomachs lined the street, eager to taste Iskwelahang Pilipino’s selection of aromatic foods, served onto paper plates by amicable youngsters. Customers who had never heard of the school inquired. Others showed loyalty, claiming: “This our xth year of eating here!”.

IP’s booth is always a hub of activity. The simple idea of serving customers food is much more difficult than it sounds, since a spectrum of jobs are required to accomplish the task. A hardy group of men operate between the grills, smoke billowing into their faces. Parents team on the pancit and rice, while a table row of Titas fold lumpia and turon. However, crucial to the schematic is the participation of runners, whose job is to bridge input (cooks) to the output (servers). Runners must deliver heavy loads of rice or pancit, a physical toll on one’s back. When a particular food is empty, runners become the lifeline to the servers and customers by updating them on the next batch’s status. Upon delivery, their arrival is similar to that of Santa Claus to a child, bringing the much anticipated and fresh goods. Servers, who interact with the customer, are the faces of IP. They represent the school and, in the case of Lowell, our Filipino culture. Servers are mostly comprised of students, whose youthfulness project a cheerful attitude. Their smaller, quicker physique allows them to handle plates with dexterity.

Any bystander looking past the servers and behind the scenes might refer to our operations as a soup of chaos, considering the innumerable amounts of tools, equipment and labor. Personally, I’ve always wondered how someone from the outside might view our practically makeshift restaurant. It’s fascinating that in a span of three days, we can lay down our tents and claim a section of a street as home, well beyond outfitted. Our section even dedicates a portion of its space to the workers! But with big ambitions come big costs. The Titos and Titas that’ve tackled Lowell’s logistics deserve a nice applause, and thanks to their diligent management, our school can stay afloat. Maybe it’ll eat a bit of your weekend, but everyone needs to contribute, and hey, we have food! IP’s site in Lowell is truly an experience for customer or volunteer.