The Filipino Chef for Filipino Food
When I wrote about the passion that I have for Filipino Food and beckon other Filipinos to write about it, I never ever in my wildest imagination thought of a chef writing with us here at myfilipinokitchen. Click this to read the article about that invitation to write about Filipino Food. I would like to introduce him and tell you a lot about him but I would leave that to you. Ask him any question you want and please readers, say hi at least. - Ziggy
People always ask me why I chose to be a chef.
Well, the answer is far from simple. I never really chose this career. I was never the type of person who would work twelve to eighteen hours a day, seven days a week, especially when standing up in front of the heat in the kitchen. Ever since I was a kid, I have always wanted to be in the field of visual arts. Probably in ADVERTISING, INTERIOR DESIGN, ARCHITECTURE or the likes (or probably be a TV CELEBRITY haha). Cooking was really just a task that I share with my Mom on a saturday morning where we cook different dishes good enough for the week for the whole family.
But don’t get me wrong. It is one of the days that I look forward to since every week, my mom would teach me different recipes and cooking methods being a major in Nutrition in college (yes, it does run in the family). So we would cook five to seven dishes the whole day, every week without realizing that it was already becoming my hobby.
I remember when I was young, whenever I do not have any money to buy what I want, I would have a small menu card with a few items like grilled cheese sandwich or hotdog sandwich, and I would sell it to my parents. But really, I am just cooking the ingredients they purchased and selling it to them again haha. Who would think I would end up doing it as a career?
Going back to my story, after high school I studied Architecture because I thought it was for me. Well, it was not. I did not do well with Architectural Physics and college Algebra. The same year, my mom passed away so it all became one big blurred path and I did not know what to do, although one life changing morning my dad talked to me and asked me if I was still interested in going to Culinary school, and that he would support me with it and so I agreed.
When I was in culinary school I realized that this is what I have always wanted to do. I felt like I could express my thoughts more on food than with a piece of parchment paper and a pencil and the construction of a structure did not really go away. But this time my medium is fish, pork, vegetables, fruits – the possibilities are endless. I was still combining colors but this time it is with sauces, oils, and marinades and boy did I have a blast! Haha! Finally, something I love and something I would potentially be recognized with. Soon, I was awarded Chef’s and Director’s Award for Asian and Filipino Cuisine. I was on a quest, but I was just getting started. I knew I had a long way to go. School was very much different from the “real thing”.
In the Industry, I was given a break when I became Executive Chef for a modern Filipino restaurant “Kainan sa Kalye Kanluran Food Revolution” where I honed my first knowledge on modern Filipino and Asian cuisine and it was one of the most unforgettable experiences for me. We tried to revise some classical Filipino dishes to turn them into something more “restaurant quality”, like separating the dinuguan sauce from the fried pork to make it a little more exciting and appetizing. Making sinigang na Lechon to highlight the different textures and identity of the ingredients. I also opened two Neo-Filipino Restaurants “Obra” and “Luna” where I served grilled Tanigue wrapped in banana leaf with a coconut-butter sauce and White Wine-Aligue Cream Linguini. I also did a twist on Bulalo – making a Bulalo estofado with Garlic confit and Lemon Oil, similar to the Italian Osso Buco but with a Filipino flare (the sauce had to be a little sweet like our Filipino spaghetti. I was planning to put hotdogs but good thing i did not, haha) Oh, Forgive me for feeling a little too excited, it is just that I get a certain chill whenever I try to look back where I was before and how I found my way to passion, dedication and inspiration where I hopefully can share with you through my recipes and articles in the weeks to come.
Now I am currently teaching in a Culinary school trying to pass on the knowledge that I have acquired from the ten years of working in the industry and continuously promoting Filipino cuisine as one of the big cuisines rising in the West. I will be posting recipes which I have learned from my mom, my work and from the people that I worked with so that I can pass to you my warmth for Filipino food and help, hand in hand in promoting our “super sarap” na cuisine..
So going back to the big question… why this career? Is working as a chef worth it? Let me put it this way…being a chef, you need to ADVERTISE yourself, DESIGN menus, create the structure of food like an ARCHITECT and odds are, if you are really good, you get to be a public PERSONALITY. It is a very demanding job but if you really put your heart into it, and pair it up with a little passion as you go, then it will just be a walk in the park, you will never even notice that money is starting to come in.
Being a chef is not just a career… it is indeed, a calling.
welcome aboard Chef…
@mish go ahead, ask the chef any questions. hahaha!
very nice post
i also know someone who is very good in design and is a great chef as well. maybe they do tend to go together sometimes and you really just have to choose which is your “calling” 
This was an inspirational post. Thank you for sharing.
what do you do when you’re not in the kitchen?
any “Kitchen Confidential” you can share to us?
And the tribe thrives! Welcome aboard!
@Grafton & Misha- thank you for the warm welcome and if you have any questions in the future regarding food or anything connected, please feel free to let me know
@ Carmela- you know most of the chefs that I worked with also came from architecture and engineering… Isn’t it weird how it is connected?
@ joy – thank you! I am glad to know that you find my post inspirational. I believe that inspiring people is one of my responsibilities as a leader in the kitchen and as a culinary instructor and if there is anything I can help you with, please let me know.
@ Justin N – one thing that I can share with you is when I am not working, I watch a heavy dose of tv and movies while eating a lot of junk food like chips, burger and pizza. Sometimes I would cook my own tv snacks but I usually end up with something deadlier than ordinary fast food haha
Chef I have 3 questions.
1. What was the feeling on your first year in Culinary school?
2. How did your views on cooking change when you went to Culinary School?
3. And this last one is silly, is there a chef that has a bad palate?
@Chef Mike: yes, i know!
but i guess some skills are applicable in both areas. precision, artistry & instinct to name a few. i think chefs have those as well, just my own observation.. i’m merely the kitchen hand most of the time. LOL
hi chefmike. welcome to MFK, i can’t tell you how excited seigfred is when you agreed to write for the site.
we’ve been to KKK when we were in the Philippines back in 2006 and we loved the food.
we’re awaiting the day when Filipino food will achieve the renown it deserves.
i just have a very random question: what do you think about heston blumenthal and his cooking methods/techniques?
Hey Ziggy, let me answer your questions…
1. My first year in Culinary School was really one of the best moments in my life. I was starting to learn a lot of things and it felt like they’re not even forcing me to learn like when I was in highschool or college. It really felt like it was for me.
2. Since I was about 9 years old, my mom would teach me Filipino techniques, and Filipino recipes so it came as a little of a culture shock when I was being taught classical french techniques in Culinary school. everything was so different, from cutting methods to the actual cooking. And of course, the never ending food costing and cost control
3. Is there a chef that has a bad palate??? Would you like me to name some? Hahaha ( just joking ) Seriously, I consider cooking an art. One great food to a person may seem the worst for another… Our dishes are only as good as the people who appreciate it and in this industry, you will never be able to please everybody…
Hi Lei, the feeling is very mutual. I am also very excited, writing for MFK. I think Chef Heston Blumenthal’s Cuisine is very trendy, very modern and very fine dining, in the sense that this cuisine has a high demand for accessibility of materials and equipment like liquid nitrogen, methocel F50, aljunate etc. Though what’s good about chef heston’s cuisine is that he still retains the integrity of food and still manages to make the ingredient’s the “star of the show” unlike other chefs who are into molecular gastronomy but all they do is freeze dry everything haha
hello,i am looking forward to your easy to follow recipes chef mike.
[...] 28 February 2011 No Comment Written by: JLeo on February 28, 2011.I would have interviewed Chef Mike as well, but asking about his familiarity with Filipino food would really be silly since he is THE [...]
Hi Zee! Yes I will be featuring some of my “easy” recipes soon. Thanks!
Nice job brah! A bottle of wine soon? Like the old days?=)
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