I am originally from Monterey, CA, and my kitchen journey has been relatively short, but it has led me down a long road of learning. After high school, I changed my major three times, took a break from school, and then decided to attend culinary school.

Although I have always loved cooking and baking, I never took it as seriously, and then I felt like I had found my passion and calling. Following culinary school, I landed my first job at a fine dining restaurant, @Animae.sandiego, where I currently work. Many people tell me I am lucky and spoiled, and I agree. Starting, I was so green that my chefs found it easy to teach me because I was like a sponge.

Despite having only two years of experience, I have learned a lot. The skills and knowledge I have gained in the kitchen have positively impacted my everyday life. I use what I have learned every day. I genuinely love what I do and do what I love. Since starting this job, I have become a better and calmer person. I am more organized in my thoughts and actions because of this job. I have become more confident and believe in myself because I constantly strive to be better than I was yesterday. I strive to be the best I can be. Even though I may have started at what some consider an “older” age of 31, it has not stopped my eagerness and will to keep learning and growing in the realm of cooking and baking.

I am proud of Filipino culture and proud to be working for a Filipino executive chef. Chef Tara once told me, “If you want to be a chef, act like one,” and I took his advice seriously. He has had a significant influence on my life. If there’s something I could change in this industry, it would be to see more women, people of color, and different cultures represented. We work hard in this labor-intensive, physically and mentally tiring job because we love it, but it would be fair to get paid more. I hope the industry evolves to be less toxic because we all know it’s tough and not for the weak.

Photo & interview by @mwatsonnyc