“I am currently in Paris, but I’m originally from the Philippines.

Ever since I was young, I knew I had a passion for cooking. I come from a family who’s passionate about food and the food industry, which is what brought me to where I am now.

One of the reasons I stay in the field, even though the pressure is too much sometimes, is because I set my goals for myself and my team. I always want to be creative and think outside the box. Nowadays, things are innovating, and there is more to show to the people when it comes to the culinary industry.

Being a chef is a continuous learning process when you go to work every day. I have worked in diverse kitchens, worked with different people, and encountered many cultures and personalities. I learned to be humble, and no matter what you think, how good you are, there is still a lot to learn from each other every day. The important thing is to have a humble heart for learning, respect, and treat each other like a family.

Keep doing what you are doing; we all learn from each other. To be a cook takes a lot of challenges along the way, but stay true to yourself, show respect to your chefs and fellow cooks, and always remember that no matter what you do, big or small, you are indeed making a difference and an impact in this culinary world.”