A retrospect….

I was drawn to bakery and pastry. It’s the same discipline you employ in dance – you take the instruction, and you keep on practicing, seeking perfection. You never achieve it, but you strive.

What drew you to cooking?

I have realized that I had a calling in the kitchen. I was raised and lived half of my life in a small family, often times my grandfather was in charge of homecooked meals. But it was him and my uncle who really exposed me to the intense “work” side of cooking. I remember waking up on weekends to the smell of fried egg. Fresh eggs were always available from our chicken cage. I would watch them prepare our Sunday meals because for me it was always special, we don’t have that much to enjoy grand meals every day, that is why I always look forward to Sunday meals. It was fun, nostalgic and it tickled my imagination that someday I will be able to cook special meal on a Sunday lunch too.

Because of my curiosity I always sneak out to play around with sugar, picking tomatoes or cucumber tree fruit to make a bottle of fruit preserve was my happy memories. In my early years we don’t have chocolates nor any expensive treats because we lived in the province, my mom worked abroad but it was not her priority to buy treats for me because she had other important responsibilities to cover.

In my high school, we had a food technology subject instead of home economics that further enhanced my interest. And then, finally I decided to take BSIHM-cloca or Bachelor of Science in International Hospitality Management Cruise line Operation in Culinary Arts at the Lyceum of the Philippines University-Batangas.

Did you always want to be in the pastry kitchen?

Not really. I always wanted to be in the “hot kitchen side” making savory dishes. This is what I thought till third year of college. I developed my skills in the hot kitchen first before I learned about anything pastry. One of the turning points in my early years in college was when I had my Advance Patisserie class. I always make sure that I am one chapter ahead to the module discussion because I really wanted to explore techniques on how to plate beautiful desserts. My interest in creating beautiful cakes, dainty desserts really helped me to excel in my studies.

I practiced at home every day while developing concept of plating and dessert composition, been soaking on many culinary books that I always borrow from our school library because I cannot afford to buy special culinary books. During my last OJT, i worked with the famous celebrity chef, the Laudico’s. They we’re known for their crafts, creating chocolate bonbons, creative desserts, wide range of pastries and others. It was like a dream seeing them everyday in the operation at the same time watching them on TV. From that experience I knew kitchen doors will open for me too….. no wonder years have passed, and my heart still beats for chocolate and sugar. I always consider my plate as a blank canvass to work on my masterpiece.