Passion.

Growing up, we were frequently asked what we want to be when we grow up. Looking back, I realized how silly I was as a kid. It started when I wanted to become a cashier- pressing the cash register and giving out change seemed so much fun when I was young. Then, I changed my mind that I wanted to become a teacher. I was so engaged in school when I was younger, that I love going to school every day. (What happened now? Haha!) I also thought about being a flight attendant but I don't have the height for it. When I was already in high school, I knew what I wanted to become, what I can see myself doing for the rest of my life, and it's to become a Chef. 

I wasn't given the chance to be in a culinary school right when i graduated high school 5 years ago since my dad didn't allow me to. Instead, he enrolled me in a nursing school. He always wanted me to become a doctor- probably to fulfill his dream to become one. To cut the story short, it is only after 5 long years that he finally allowed me to take up culinary arts. Now, I'm currently taking up Bachelor of Science in International Hospitality Management Major in Culinary Arts in Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig City. After almost a year of being in this school, I've learned so many things about being in this industry- Food&Bev.

Currently, I am enrolled in CA202-ADF class, which is Basic French. Some techniques are hard that you need to practice and practice and practice until you get the hang of it. The class meets twice a week, Mondays and Thursdays. Kitchen Demo starts from 10am until 1pm, and the Kitchen Lab starts from 1pm down to 4pm. First, we have to watch and pay attention to Chef Marc as he demonstrates the techniques needed for the day. Each class meeting, there are a number of dishes assigned. My favorite part is tasting the finished product, and keeping in mind the flavors. Then we transfer to the kitchen where we are paired up, and have to work as a team. Lab could be so much tiring but at the end of the day, I love what I'm doing so I can't complain. 

P.S Sometimes I take home what I cooked since it's so good. 

Here are some of the dishes I have cooked already:

Stew of Small Squid with Corail sauce.

Crab Bisque with homemade croutons.

Gaspacho.

Roasted Chicken with glazed red onions and potatoes.

Pork Chop with sauce Charcutiere and mashed potatoes.

Gratinated Oysters with Sabayon.

Stuffed Shellfish.

Watch out for rore posts about the dishes I'll be cooking.

Bon Appétit!

-Jules :)