2 weeks and a fulfillment of a dream

It's been 2 weeks since I last updated my blog.  And now I'm almost adjusted to my work including the long commute I have to go through everyday.

First day was tough as I didn't know what to expect. I was not sure why I felt so nervous then aside from the fact that I will be adjusting yet to another environment. But earlier that day I was watching How I Met Your Mother while having my breakfast and there I found the reason why. The episode was about Ted who kept on postponing on what he should be doing-calling clients. His roommate then, Robin, told him that he should start calling clients. Ted explained to her that the reason why he haven't called is because he was scared. Postponing what he should be doing for him was his way of making his dream of contributing to the skyline of New York be as solid as it should be. And he said that if he starts calling clients he might turn his dream into a disaster. I am just like Ted. I was so scared that when I'm already in there I'll make a disaster out of myself. This has been my dream and I don't want to disappoint myself. But at the end of the day, I had to make it happen. First day was tough only to find myself making my dream happen everyday.

Here's how it happens...

1. THE LOOK.

Since I am still an aspiring chef, I look like this. This means that I would have to do all the dirty work. Those gorgeous chefs people see on TV have already proven something in the art and science of culinary that is why they look so proper and dolled-up. Everyday I am  wearing hair net, white under shirt, chef's uniform, black pants, black apron and chef shoes. I also bring with me my personal towel to use for my face/hands, tickler and pen to write down every new recipe I learn, and one big tumbler (1.5 L) for my water.

 

2. SUPPORTIVE MENTORS.

There are I think 12 of us in the kitchen assigned to different stations. They are all my friends and they teach me things I need to know. 

Kuya Jimmy (cooking the pasta). He is my first mentor being assigned in the salad/desserts/burger station.

Kuya Roland. He is the least closest cook to me (but lately he talks to me now pero hanggang "kim paabot ng egg", "kim pakiplate mo naman ito", or "kim ano kasama ng tenderloin, ng bolognese?" ) but the most that got the looks (sabi ni Kuya Ken).. Next time I'll get a better shot!

Chef Ric. Inspires me to become a chef. :) A good mentor and friend too!

3. THE OWNER.

She is the reason why I am training at Marciano's. She is Nikki Nicolas, my sister's good friend. Ate Nikki as I call her is the corporate chef and part owner of the Sumo Sam, John and Yoko, Mr. Kurowasaki, and Marciano's together with Marvin Agustin and Chef Florabelle. Her family also owns Red Crab.

In here is her photo shoot for a magazine.

4. THE FOOD.

For my first two weeks, I was assigned in the salad/desserts/burgers station. Also, I often do dispatching (plating and making sure everything (taste and appearance)on the plate is okay) and pizza making (that is why I am now a member of their so-called ALPHAPASO GANG). I was so proud of myself that at times I can do things on my own in the kitchen but there's a long way to go! But for now, here are some of the food prepared inside the kitchen of Marciano's.

Insalata Caprese. The first on my tickler. One of the 6 salads of Marciano's. Best seller is Marciano's Signature. 

Apple Crumble.  The entry to the world of baking. (Crumble on top to cover the apples isn't placed yet)

 

Pecan Pie. These two almost got burned! (This is not yet the finished pecan pie.) 

  

Peach Almond Pie. Haven't tried making this one yet. But I have the recipe! Kuya Jimmy told me we'll be making this soon!

Vanderbilt Oysters. Kuya Roland prepared this one. :)

Chef Ric's Pudding. This is sinfully delicious! This isn't part of Marciano's menu. Chef Ric served this one when the big bosses had a meeting at the restaurant. 

Mushroom Burger. This is served with house salad and potato wedges with honey mustard/vinegar aioli dipping sauce. 

  Chef Ric's Mushroom Crepe. Not in Marciano's menu but this is another amazing food from Chef Ric. The mushrooms were mixed with white sauce. On top of the crepe is pomodoro sauce. 

4. SUPPORTIVE FAMILY AND FRIENDS

Joyce and Mae were the first ever to visit me at work. I was really surprised and overwhelmed. Later that week, they came back together with Vern and Cathy. Love love <3

I really can't express how overwhelmed I am with all of these things happening. This is a rare opportunity I was able to get. A finance graduate who had a shot in doing an internship in culinary. I just hope and pray that I will be able to keep this up and not disappoint myself and those people who believed and supported me through this. Cheers to more weeks at Marciano's!

The Revelation: GAME ON!

I think it was on October 22, 2010 when the opportunity had opened for me. I was about to meet mom and she chose to dine in this restaurant where Ate Nikki (my sister's friend) is a part owner of. The ambiance was really superb and my sister told me that it was refurbish so that people wouldn't think of it as a too classy and expensive restaurant. I was just expecting a dinner. Just dinner. Even when Ate Nikki came, I was still expecting "just dinner". But when she told me that she could bring me to their kitchen and let me meet the chefs, I was in high spirits. :) Then at the kitchen, Ate Nikki told me that I could be a trainee in their restaurant if I will my resume to their HR. BOOOOM. In as much as I would want to jump, I can't because the place was really elegant looking. (Hahahaha) Instead, I was really smiling hard that I think my jaw will break. 

After almost 3 months...

Yes, I will be a trainee under the culinary expertise of the chefs of Marciano's. :)

This is my big revelation. And yes, it is big because it has been my dream to experience the professional way of cooking. Through the years, I have been cooking in our home in Pampanga for my family usually with my mom. I was learning the art and science of cooking through my mom which I am very thankful for because she really has taught me a lot. And also through her I was able to develop this passion that I have. 

Like most aspiring chefs, I would watch several cooking/lifestyle shows which would help me to do better through the different techniques and styles of cooking different ingredients. Cooking reality shows, on the other hand, are inspiration, most especially the recent cooking reality show craze Masterchef. Through this show I was more determined to pursue this ambition. Just like those amateur chefs in the show, they are/were in a completely different field but because of their passion and willingness to learn culinary, they were able to be part of the selected few. They were able to show to billions of people that everybody can cook as long as you have the heart that you can put along with your ingredients. 

I may not be part of a cooking reality show (but I would want to if there's a chance), but this great opportunity is already good enough because it would open me to new experience in the world of culinary. 

This is the second step, (first was the challenge to be my mom's assistant/proxy in kitchen duties at home) to this lifelong dream. 

To my excitement, I already tried looking for the chef's uniform the minute I was told that I could start work. When I was trying the uniform, I was so happy looking at myself wearing it for the first time. It was almost a dream come true for me. :) I am just hoping that I will be a good trainee the way I look good on my uniform. I would like to give justice to the expensive uniform. Hahahaha! We'll see about that on Monday! :)


I am still very nervous about this apprenticeship to the point that it overpowers the excitement I should feel. Nevertheless, GAME ON!

Forevermore, sinigang.

Sinigang na baboy (sour soup)


Yes, this is my favorite Filipino dish of all-time. I remember when I was a kid and we have to go to Manila for us to go shopping and eat out, I would usually tell my parents when asked where do I want to eat, "Kahit saan basta may SINIGANG NA BABOY!". I loved it so much that it is all I ever wanted to eat. 


The sour taste of the soup is the biggest factor why it tastes so good for me. The more sour it is, the better. In our home, I would usually separate my soup and add more sour taste to it because my mom would usually get mad whenever I am the one preparing it. But now I no longer add too much tamarind in our sinigang because I get to prepare it more often and experimented its taste. 


Sinigang na salmon is another winner for my taste. I've never liked any sinigang before but sinigang na baboy. But after mom prepared sinigang na salmon, it was refreshing. This would be an alternative for those who suffer from high cholesterol or in my case, who are on diet. 


This dish is really just easy to prepare. I believe this is one of the easiest and yet the most delicious! 


1. In a pot with water and meat (liempo would be the best cut for me), put it into boil until meat is tender. You can put a spoon to speed up the process.
2. Put gabi (taro) just about when the meat is in its halfway of getting tender. Or if you wish to mash the gabi to give the soup a thicker consistency, boil it at the same time with the meat.
3. Add tomatoes,radish, and tamarind. 
4. Add a pinch of salt.5. Add the green vegetables (kangkong, sili, and okra)  just about you are to serve the food.


Yummy!! Just had sinigang for dinner. :) You can experiment on this dish as I've tasted several sinigang which have different tastes. There is one of my Lola Letty's (mom's side) whose sinigang is more on the salty side. And another from my Tito Dennis who likes everything spicy on his food which results to his spicy beef sinigang. It really depends on your taste! 


I hope to taste more of the many varieties of sinigang! : )

First.

I've always wanted to write. I had kept several diaries back then and update them as frequent as possible because I really find it fascinating whenever I get to read my entries and laugh about them. It also gives me a sense of fulfillment at times as I felt I became better. Now, I am trying to bring back what I use to do. My blogs could be just about anything. It could be my means of coping with my emotions (which would be most of the time I believe), or the expression of random thoughts when my head starts to float in the air. But what I would want to fulfill in here is tell all the things that I know and would want to know about food. After all, it is the reason why I've decided to create an account. 

The food diary and more is my path to that 'ultimate dream' of becoming a chef or owning restaurants. I have started this journey with food since my mom asked me to help her in going to the market and preparing meals. Since then, I never stopped being in the kitchen. I got curious with how food are being prepared by my mom as she is really a great cook. For all the knowledge and experience on food, it is my mom who is to blame. Now that I am much older, I would want to acquire more of what I have. And I hope I will be able to get them on my next challenge which will be revealed as soon.