She's just some girl who dreamt of wearing her own toque one day. Ends up teaching these young chefs in the making.
Let me tell you the story about me being a teacher, my passion for cooking and helping these young kids baking their dreams.
I'm a barrio lass. I grew up in Mabolo, Cebu City where I spent my kindergarten days. At the age of 6, we transferred residence to Mactan, Lapu-Lapu City, still in the province of Cebu. Childhood was fun! We would play in the sun, get dirt in our shirts, get bruises, gather sugar apples and tamarind, play hide and seek, ride bikes, play jumping rope and Chinese garter, yoyo, marbles, fly kites. It was real fun!
I didn't remember being scolded for not studying or finishing my assignments. I felt responsible at an early age. I would help doing household chores. But my most favorite, was helping out Mama fixing dinner for the family. I'd love to hold the knife, slicing carrots, potatoes, onions, mincing garlic. I love how the kitchen smells. Apart from that, I've great appetite! I love eating as much as I love cooking. Mama would cook her humba, adobo, afritada and pansit. And I would always be her sous chef. She's the best!
I'm a sous chef to this best chef in the world <3
I finished high school at a time when Papa lost his job as a welder. Mama is a dressmaker. We get by. I didn't get to study becoming a chef. Instead, I've become a teacher.
At the age of 21, I got my first teaching job at my high school Alma Mater, Mactan National High School where I'm still teaching now. I'm blessed! I didn't get to cook in restaurants, but I was able to teach these kids cook their dreams. I am teaching Cookery to junior high school students.
I would always start the class asking them who they want to be 10 years from now. Be that. Create yourself. Make something of yourself.
Groupfie with my 10-Jade after eating together
With my 9-Cream celebrating Teacher's Day
My class is composed of boys and girls, 30-45 students per section. One time, I was struck with a student's question: Ma'am, how do you know if your cooking is good, even without tasting it? Everyone laughed at her question. And I said: Cook with your heart. Make love your secret ingredient. Always think of that person whom you're cooking the dish for.
You can't go wrong. Anything that's made out of love is splendid!
Shrimp Pasta
Palitaw, a Filipino snack/dessert made from glutinous rice flour with nuts, grated coconut and sugar
Seafood and Spinach Pasta
A pose with my 9-Tangerine, cooking under the trees
Chef Azucena at work
Chef Danna with her sweetest smile making her Espagnole or brown sauce
Chef Azucena's Eggplant Bites
Chef Rosalie's plating: Chicken Cordon Bleu with Mango Salsa, Mashed Potatoes and Buttered Vegetables
Mango Crepe
I also have these students who are boys, who would sometimes feel inferior about their cooking. And we'd talk. I'll never miss telling them that the best chefs are men. Cooking is a world dominated by men. Never settle. Always dare. Never be afraid in risking, in failing. You can't credit yourself a failure if you haven't tried anything. And I must say, talking to them by heart boost their confidence. I love seeing passion in a person's eye, the drive to be better and better everyday.
Meet Chef John
My Grade 10-Ruby
Having fun while cooking
It's an honor and a humbling experience to be a teacher, to be a part of their journey making their dreams into reality. I would always take pride in meeting old students who have pursued their passion in cooking. Their success is my own!
Now this girl might not have her toque, but seeing these kids creating and living their dreams, is like I've won a thousand toques. I love this job! It's a privilege to be able to inspire these young minds.
You know what I consider as my greatest reward? It's the random, little moments when my students give me their sweetest smile and would shyly say: Ma'am, salamat ma'am.
XoXo,
Rosie
