October 22 and 24, Vienna – Renowned chef-artist Claude Tayag led a two-day event, Kain at Kwento and Guhit at Gala, which offered a rich blend of culinary discovery and artistic inspiration. Claude Tayag is a celebrated Kapampangan/Filipino artist, chef, writer, and cultural advocate whose work spans multiple creative disciplines. Known for his deep appreciation of Philippine heritage, he has built an enduring reputation both in the visual arts and in the culinary world. The events were a collaboration between the Philippine Embassy in Austria and sige!, a network of Filipino artists in different disciplines based in Vienna.
Read more about last year’s creative days with chef Claude Tayag here.
Table of Contents
Cooking Demo
Kain at Kwento opened with an engaging cooking demonstration where Tayag shared the artistry and heritage behind sisig, the beloved Kapampangan dish.
The cooking demonstration was held at Andante, a cozy and inviting venue that provided the perfect setting for an evening of culinary storytelling. Known for its warm ambiance and contemporary charm, Andante features an intimate space with tasteful décor, comfortable seating, and a relaxed atmosphere ideal for creative gatherings and cultural events. Its well-equipped kitchen area and open layout allowed participants to watch the cooking process, creating an engaging and interactive environment. The venue’s friendly character and modern Austrian flair complemented the spirit of the event, making it an excellent backdrop for a flavorful cooking demo.
The event was graced by H.E. Philippine Ambassador to Austria Evangelina Lourdes Arroyo-Bernas along with Consul General Zoilo Velasco who thanked and welcomed chef Tayag in his opening remarks. “It is truly an honor to have this dish prepared by a person whose roots and cooking influences comes from the very community where sisig emerged,” he said. Thanks and credits also go to our cultural attaché Chryzl Sicat, Noemi Caceres, Eli Sevilla as dedicated members of the Philippine Embassy, sige! co-founder Gerard Rabara, as well as the kitchen team that night.
“Sisig” is one of the Philippines’ most iconic dishes, known today as a sizzling, tangy, savory mix often served on a hot plate. Its origins, however, stretch back several centuries.
The word sisig first appeared in a 1732 Kapampangan dictionary, where it referred not to a meat dish, but to a method of preparing food—particularly anything sour, usually fruits dipped in vinegar, salt, and pepper. Over time, the term expanded to include sour, chopped salads or dishes. The sisig we recognize today traces its roots to Angeles City, Pampanga, particularly in the 1970s. The American military base in Clark Airfield would discard parts of pigs’ heads that were not in demand—especially pig cheeks and ears. Locals retrieved these, boiled and grilled them, then chopped and seasoned them with calamansi, vinegar, onions, and chili, creating what eventually became the modern sisig.
“We called it initially “sisig babi” which is pork in Kapampangan. It’s (pig’s head and ears) soaked in vinegar, and then chopped onions is added. Which was also given to pregnant women to satisfy their cravings for something sour, and also in the belief that it will help develop the unborn child’s bones : what we call now as….collagen!,” chef Tayag explained. “From there it evolved to becoming man’s “pulutan” and sisig has now evolved to a lot of variations, you have tofu, bangus, and many more,” he added.
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Gerard Rabara, himself a culinarian and gourmand, played a key role in the cooking demonstration as both co-host and co-cook alongside Tayag, contributing greatly to the warm, engaging atmosphere of the event. (Read about Gerard’s foray at a Brazilian kitchen here, serving fusions of Filipino cuisine with a twist.)
Tayag walked participants through the traditional process of preparing sisig using pig ears cooked at varying degrees and methods, revealing techniques and little secrets that shape its authentic flavor and texture.
Adding a modern twist, the team also prepared adobo mushroom, giving everyone a taste of Kapampangan creativity. To complement the dish, the team also served congee topped with adobo flakes, weaving in the story of the accidental origin of the now-famous crunchy adobo topping.
As co-host, Rabara guided participants through the flow of the program with ease, helping bridge the culinary storytelling between Tayag and the audience. His thoughtful prompts, clarifying questions, and lively interaction ensured that attendees not only followed the cooking process but also understood the cultural and historical context behind each dish.
In the kitchen, Rabara and the team of assistants served as an enthusiastic collaborator, assisting Tayag in preparing the various components of the featured recipes. From helping with the meticulous preparation of sisig, from cutting up different vegetables and pig ears, to its seasoning and assembly—to supporting the creation of the adobo-filled mushroom and adobo-flake-topped congee, and serving to the audience, they contributed both hands-on support and energetic teamwork.
A Dish That Keeps Evolving
While Pampanga remains the “home of sisig,” the dish has evolved across the Philippines, with each region adding its own twist: From its humble origins as a simple sour salad to its rise as a sizzling beer companion and festival centerpiece, sisig has evolved with Filipino creativity. Whether crunchy, creamy, pork-based, seafood-inspired, or plant-forward, each version reflects the unique palate of the community that shaped it.
We know from chef Claude’s stories that sisig remains, at its heart, a story of resourcefulness, culture, and culinary innovation, a dish as rich in history as it is in flavor.
Urban Sketching
Guhit at Gala brought participants outdoors for an autumn art walk, an experience made even more colorful by Vienna’s crisp air and golden foliage. Tayag, together with his wife Mary Ann and a group of art enthusiasts, strolled through some of the city’s scenic spots: Maria-Theresien-Platz, framed by the Natural History and Art History Museums; the serene Burggarten; and the elegant Palmenhaus.
As a visual artist, Tayag is widely recognized for his masterful watercolor landscapes, architectural sketches, and vibrant depictions of Philippine life and culture. His art captures the serenity of rural scenes, the dynamism of fiestas, and the textures of natural environments. He is especially admired for his ability to convey atmosphere—light, movement, and emotion—using a delicate but confident hand.
Along the way, participants sketched the city’s charming fall scenery. Tayag offered tips on watercolor techniques and even demonstrated his process, all while the group enjoyed soup, Viennese coffee and desserts in true plein-air fashion.
The creative journey concluded with a warm and memorable dinner with the Philippine Embassy staff, where everyone enjoyed a spread of traditional Austrian dishes at Das Magazin restaurant with a menu tailored for the group. The feast included Wiener Schnitzel with potato salad, Viennese-style fried veal liver with mashed potatoes, and vegetable lasagna, followed by classic desserts Kaiserschmarrn, Apfelstrudel, and Schoko-Nuss-Kuchen. Ambassador Arroyo-Bernas thanked chef Tayag for his efforts and for being a cultural ambassador in his own right, whether painting a quiet landscape, sketching a historic building, or preparing a heritage dish. Tayag brings a unique blend of artistry, skill, and cultural pride. His dual identity as an artist and chef makes him one of the Philippines’ most distinctive creative figures—someone who not only practices art and culinary craft, but also preserves and shares Filipino culture with the world.
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A Celebration of Creativity and Community
Across two days of food, stories, sketches, and shared cultural appreciation, Kain at Kwento, Guhit at Gala celebrated creativity in all its forms—through taste, art, and the spirit of the Filipino art and foodie community. The event brought together individuals who share a passion for culture, whether expressed on the canvas/paper or on the plate, creating a unique space where culinary traditions met visual artistry. Participants not only learned from a master, but also connected with fellow enthusiasts, forming/rekindling a warm and collaborative atmosphere that reflected the best of Filipino hospitality and artistry.
By blending cooking demonstrations, cultural storytelling, and an autumn art walk through Vienna’s scenic landscapes, the two-day gathering highlighted Filipino creativity and how it thrives even beyond the homeland. It was a meaningful reminder that food and art, central parts of Filipino identity, have the power to bring people together, inspire new ideas, and celebrate heritage in ways both joyful and heartfelt.
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What a beautiful way to spend two days – creatively too! The food looks yummy!
Yes, not only were those “yummy” days, there were so much to learn! ^_^
I would love to join activities like these, especially urban sketching! I sometimes draw stuff I see when I travel and Vienna is one picturesque city worth painting/drawing!
We hope he comes back next year, and this will be a yearly thing!