Maricel D. Sabasa
Graduate Chef from the Center for Culinary Arts, Manila.
I grew up in the heart of the Bicol region in the eastern Philippine Islands.
As a child I was famous for often disappearing from the playground, only to be found hiding in the corner and chewing on some food. My family still tease me about this to this day.
My grandmother seemed to be always cooking for our family, friends and neighbors, and for all sorts of occasions that brought people and good times together. Occasions such as birthdays, weddings and fiestas.
I began to help cook with my grandmother, and from her I developed many basic traditional cooking skills.
These were happy times, and especially the time that I spent with my grandmother and learning her cooking secrets.
From the age of six I was regularly preparing home cooked meals for my family while my parents were busy working. Keeping my family happy, healthy and well nourished felt important to me. Their smiles and full bellies also made me happy.
I started trying different local recipes and it was often a big hit. Watching my loved ones heartily devour my foods not only made me cheerful, but also encouraged me to cook more. I started to get creative in looking for new ways to make meals more healthy while still satisfying and tasty, and thus my journey began.
In my early twenties, out of necessity, I moved to Manila and completed a Computer Science degree. This was a good challenge for me, but ultimately unsatisfying.
I then moved on to complete a HRM degree at Fisher Valley College. I enjoyed this course and in fact I won the highest award in my class upon my graduation.
But it was the Culinary component of the course that really reignited my passions for cooking, creating, and the joy that comes from bringing people together with good food.
From that point there was no turning back. The Culinary Arts were to be my future, whatever it may take.
I recently successfully completed a challenging and inspiring Culinary degree at CCA Manila. The course included experience in some of the busiest and most demanding professional kitchens of Manila, and exposure to foods from all over the world.
I learned from some amazing chefs, and also from amazing team mates.
Over the past few years I have also had to good fortune to travel through Europe, South East Asia and Australia, enjoying the sights as much as relishing samples from all the local menus.
Currently I have been running a small business from home, nightly selling fine street foods and barbecue to my neighbors, which has been very successful.
I have also provided specialized catering to some local schools and events.
And I still cook regularly for my family and friends.
Thank you for reading this.
Salamat Po.
