FOOD & CUISINE
Culinary Experience & Awesome Eats Guide
MY CULINARY HISTORY
When I was 16 I moved to Finland from the Philippines to study Culinary Arts and not only did that kick started my passion for travel but the move opened so many possibilities for me, as well.
Before I moved to Finland I was absolutely ignorant when it comes to cooking. My mother cooked food for the whole family and I basically did all regular Filipino child who grew up in a traditional household – I went to school, did my homework and met with friends. I never cooked a single dish in my life until I came to Finland. True story. However, I’ve been so fond of cooking shows as a child and perhaps that was one of the reasons why I wanted to learn how to cook which eventually lead to my decision of becoming a professional ‘chef’ myself.
The cooking school went well and I eventually learned the basics but most of the things I know now is all because of the six years of kitchen cook experience under my sleeve (and counting). It is not much and I’m just a regular kitchen worker but most part of my interest in cooking comes from the people I’ve met and worked with – their passion for food is unbelievable and I love learning from them!
Sometimes the work itself becomes tiring but working as a cook opened a whole new world for me; all those people I’ve met and worked with, who all came from different culinary backgrounds, are amazing people who care about flavor and that is the kind of cook I want to be. That is how I became a cook. The passion is strong! ♥
PASSION FOR FLAVOR & COOKING
Kitchen work is hard work but it is also one of those jobs where you’re there because you chose it and you love it. Not a lot of young cooks, like myself, last long in this business because not only you need to be tough; you also need to be ready physically and emotionally to get through a working day. Yes, a working day! Plus, Chefs and cooks work on their feet with no breaks between 8 to 10 hours a day – and that is the normal working hours spent in a day for a regular line cook, it could spike up till 18 hours, depends on how busy or short of staff the kitchen is (I personally did many 16 hours days).
Most good chefs I know has dedicated their whole working career in the premises of a kitchen working like a mad man and all of that only to deliver the best-crafted foods which are all made with love and passion for flavor. Why I love this? For the same reason basically; I love the flavor and the scientific and chemical reasons behind how certain ingredients come together so beautifully when mixed together and how the weather, temperature, and humidity affects certain aspects of food making.
Overall, apart from traveling and creating art – cooking is yet another creative outlet that I have and something I know best where I can actually get paid. Also, I feel comfortable working in the kitchen, I can be all greasy and sweaty yet no one will judge me.
AWESOME EATS GUIDE
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