When all-around foodie Erwan Heusaff opened a pop-up carinderia for one day last year to promote his newest online game, the organizers of this year’s “Buhay Carinderia… Refined” immediately knew whom to tap as their content creator.
Being a restaurant and bar investor, an online personality, the husband of actress and TV host Anne Curtis as well as the brother of actress-TV host Solenn Heusaff; he has managed to create his food and beverage niche. After all, his blog “thefatkidinside” has been viewed by millions since 2011, his Facebook page has about one million likes, with 1.14 million followers on Twitter, half a million subscribers on YouTube, and 1.9 million on Instagram.
But there’s more to Erwan than just internet popularity: he has long been an advocate of healthy and affordable eating. His recent crusade, where he came up with a P150/day meal plan to prove that if you eat local, you don’t need to break the bank, only endeared him to more Filipinos. A quick look at his YouTube channel will prove that he is making lots of shows in the Philippines–from travel, to food, to farming and sustainability, and that a true love for country resonates in his content. He also recently produced a show called Origins, which is all about eight different provincial areas in the Philippines. In the show Erwan showcases everything from fishing for Octopus with the Dumagats in Isabela, to spending hours on a boat with fishermen trying to catch Dorado in Batanes, to documenting the rice harvest festival in the Mountain Province. The show was shot for the American market and will soon be distributed by an international network.
“For us, he clearly represents the ‘Buhay Carinderia… Redefined’ advocacy: to focus and understand the history of local dishes, to popularize the use of natural and native ingredients, and to accentuate Filipino home-cooked flavours,” explains Linda Legaspi, organizer of the annually-held event.
“I may not be a Filipino food expert yet; there are so many dishes that I still need to discover, but I’m curious to keep learning and I am a staunch advocate of our culinary culture,” says Erwan.