FEATURE ON CHEFS ON PARADE COFFEE TABLE BOOK

It was after college that I always wanted to become a Chef, I was so eager to learn the tricks of the trade. I’m very enthusiastic and a go getter, I thought the food and beverage industry is full of glamor and fancy presentations, as the year goes by I realized it’s not that important. My profession requires pure hard work and dedication and being passionate to what you do. I have reached a point in my career that I got burned out with the routine job of running the food and beverage industry, after my stint abroad I established my own food and beverage consultancy company with a vision of helping newbie restaurateurs with their business and the most important thing what I really love right now is helping a small Hotel and Restaurant Management school here in Iloilo, students here came from the poorest municipalities in the Iloilo province, we train them to compete in various culinary competitions both national and international level. I have seen them grow and be acclaimed in the culinary competitions arena. We may not have the big name of established universities and culinary schools but they have reached to a point wherein they win and surpassed their culinary student counterparts. The discipline that I have learned before in Chefs on Parade had been transferred to all students who have dreamt in winning. I transform that dream into reality wherein these students have persevered and practiced so hard and to see them win is the greatest joy that I get from my profession. Seeing them succeed is the greatest thing I get from my profession.

I grew up in a family who enjoys simple but great tasting food from pasta to braised native chicken in tomato sauce, its already a fare that I remember from home. Usually I’m always out on assignments and projects visiting different provinces here and there. Whenever I have a meal that I want to cook I use to include that to my clients menu so that every time I’m going to visit them I could order the food that I like best. A perfect meal for me is savoring a meal with your closest friends and family. Enjoying a good conversation with each other and laughing to our hearts delight.

Each time that I’m home sick I always cook this dish called Guisadong Monggo at Liempo ng Baboy, a main course soup of yellow monggo with pork belly , its so good and heart warming. I share it with my friends over steaming rice. The meal would be great, feeling invigorated again and ready to face another challenge of the day.

I’ve been always influenced by my favorite mentor Ms. Erlinda H. Dimaculangan, she thought me the value of preserving the natural identity of Filipino Cuisine. She’s the best in the field that she knows best, operating the food and beverage department with competence, integrity and full of passion. In the years that we have worked with each other she thought me to love what you’re doing and you will never going to work for the rest of your life. The monetary reward is only secondary and if you are passionate, that is the best contribution that you can transfer to your colleagues at this present time.

I have always touched the lives of many because I think that is my purpose in life. For every person that I helped achieve their dream being a mentor, confidante and friend is truly rewarding.

The Chefs on Parade is the venue of the best students to showcase their craft and expertise, I have always been part of the working assistant and working committee for the COP I remember when I was in college the Philippine Women’s University Team garnered 5 National Championship trophies that

not a school today have reached that kind of glory. We had the chance to win in the Market basket category with a gold medal ranking winning the prestigious Chain de Rotisseurs award for posting the highest score in Market Basket. I told myself that someday I want to do all these fancy creations in my restaurant but sadly the Philippine Dining Society is not yet ready for this top notch artistry I’m constantly in the training the breed of students that will make that dream into reality, improving the level of customer dining experience.

I’m busy with my consultancy company doing restaurant concepts for my clients here in Iloilo. I believe that the dining scene here in Western Visayas is still young still far from its counter part like Cebu. However seeing the restaurant that I made flourish and be successful I’m very proud to say that we established jobs for culinary and service practitioners, graduates of H.R.M. and culinary courses. We’ve gave them a stepping stone to build their career in the wonderful and thrilling world of restaurant operations.

I’m always been a trainor , giving training to college drop outs and graduates teaching them to cook and serve, being professional into their jobs. I have seen personnel’s that doesn’t even know what is a parsley or celery but after months of training they have learned and be successful occupying Chef post in Cruise ships and Fine Hotels internationally.

7.What is your best cooking companion? an object,tool,person,

My best cooking companions are always been that students that I’ve had because it is where they learned from me their first brunoise and making their first chicken stock from scratch. I always believe in the saying Teach a person to cook and he will feed himself for the rest of his life. Its like putting water to an empty glass their trying to handle all the knowledge that I’m teaching them with out any hesitation. I truly treasure the students that I have worked before on all of restaurants and hotel projects. They are truly remarkable and passionate to their culinary career. They are truly a craftsman, a follower and a great leader someday. My special mention to Mr. Ear Auric Grate, Vincent Uy, Jim Bobis and Benedict Benedicto, they truly followed their heart and spread the great joy of cooking.