The coronavirus pandemic has rekindled his love for golf and celebrity chef JP Anglo wishes he has more time to play the game.
“It’s a very good stress reliever because it’s the art of discipline, the art of composure, the art of focus,” said Anglo, the 42-year-old owner of popular restaurant Sarsa.
Since returning to the game he first played at the age of 11, Anglo has been spending thrice a week at the driving range with swing coach Norman Sto. Domingo.
“It’s a good equalizer to a long day, you know, you just go hit the range at night and you forget about everything because you are so focused,” he said.
Anglo said he gets a round of golf at least once a week, sometimes twice.
“I play in the course at least once a week, twice maximum,” he said.
Sto. Domingo said Anglo had his first golf lesson during the second day of the year.
“At first, his problem was reverse pivoting with a low, flat and crossed backswing,” Sto. Domingo said.
“Since his backswing is low and flat, his downswing is steep, not enough space to drop it inside, we are also fixing that.”
Slowly, Anglo is making progress, according to Sto. Domingo.
The good chef is one of the many who have turned to golf during the pandemic since it is only one of the few activities allowed under community quarantine.
His affinity for the sport was further enhanced when Anglo scored his first hole-in-one last March.
Using a four-iron, he aced the 185-yard 13th hole at Aguinaldo.
Having played in a number of courses, Anglo also got to discover the good food served in the clubhouse.
A regular at Camp Aguinaldo, Anglo recommends buttered chicken and kinilaw served at the clubhouse and the iconic dinuguan at the eighth hole of the military course.
He also ranks lomi at Mt. Malarayat in Lipa, Batangas and sisig at Orchard in Dasmariñas, Cavite high on his list.
“At Valley, chicharon bulaklak, crispy chicken skin, pork barbeque and sisig,” Anglo added.
Before he became a prominent chef, Anglo told Lifestyle Asia about his fascination for kitchens, recalling an image of a chef cooking fried rice in a Chinese restaurant.
“You know how you can see the chefs cooking with a wok that they put over large flames? That ignited something inside me,” Anglo said. “Every time I would look at the kitchen, it would stimulate me. My mind would start to think, ‘how do I do that?’ So, I would try what I would see back at home. You can say that I’ve liked feeding people at a young age pa lang.”
Whether at the kitchen or the golf course, Anglo brings his passion to the table.