Latest news with #Boutwood
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GMA Network
24-06-2025
- Business
- GMA Network
Chef Josh Boutwood rolls out affordable lunch menu at Juniper
Chef Josh Boutwood has launched a new lunch menu at Juniper, his latest restaurant concept, offering more accessible price points for diners seeking a quick yet satisfying midday meal. Designed with busy professionals in mind, the lunch menu features a selection of rice bowls and sandwiches priced between P375 and P485. Hearty rice bowl options include Gyudon (P485), Soy-Glazed Salmon (P485), Teriyaki Pork Belly (P425), and Miso-Marinated Wings (P425). For sandwich lovers, Juniper offers Grilled Cheese and Turkey Ham sandwiches, both priced at P375. Speaking to GMA News Online, Boutwood shared the new offerings aim to cater to those working onsite who are looking for a convenient and comforting lunch break option. Juniper is located at the ground level of Shangri-La Plaza in Ortigas CBD In a previous episode of 'Power Talks with Pia Arcangel,' Boutwood talked about why he transitioned into a silent kitchen and how the emotions of a chef can transfer to a dish. Boutwood is the chef behind Helm, The Test Kitchen, Ember, and Juniper. He announced the closure of Savage in 2024, but he is set to reopen it some time in 2026. Juniper's lunch menu is available from Monday to Friday, 11 a.m. to 2 p.m. It's located at Streetscape in Shangri-La Plaza, Mandaluyong City. — LA, GMA Integrated News
GMA Network
03-06-2025
- Entertainment
- GMA Network
Why Chef Josh Boutwood advocates for silent kitchens
In an industry often romanticized by the chaos of clattering pans, barking orders, and high-stakes pressure – best demonstrated in the Emmy award-winning series 'The Bear' – Chef Josh Boutwood offers a compelling counterpoint: silence. In the latest episode of 'Power Talks with Pia Arcangel,' the chef behind Helm, The Test Kitchen, Ember, and Juniper said he transitioned to silent kitchens about a decade ago. For Boutwood, communications in the kitchen do not have to be loud to be heard and effective. 'It doesn't benefit the food, screaming or shouting. It doesn't add flavor. It doesn't help the staff's morale,' he told Pia. Boutwood likened the system of a silent kitchen to an orchestra, where one person sets the tempo and everyone plays their part. 'What if we could take out all of the talking and make sure everybody knows exactly what to do at exactly the right time, with just one person controlling the tempo, much like an orchestra?' he said. '[A silent kitchen] has been a lifesaver for me because I no longer get stressed at work, my team members no longer feel pressured, and we are still putting out the best food we possibly can,' he added. Boutwood also believes that the emotions of a chef can transfer to a dish. "You cook with love, it will taste delicious. You cook with anger, it will taste different. You know, you can give the same recipe to two different people in two emotional states and no matter if they follow it line for line, because of their emotional state, that dish will taste different," he shared. You may watch the full episode of Boutwood's 'Power Talks with Pia Arcangel' below. —Hermes Joy Tunac/CDC, GMA Integrated News
