Chef Martin takes on teaching challenge

MANILA, Philippines - The guy just wanted to cook. But, before he knew it, the passion for cooking turned into service, then made way for a business venture, and has now brought him to teaching.

Martin Jickain, known as the former flame of actress-politician Aiko Melendez, took up culinary studies at the International School of Culinary Arts and Hotel Management and graduated with honors in 2006.

“I took up culinary arts simply because I knew cooking is that one thing I want to do for the rest of my life and my heart and passion is really into it,” the 20-something chef shares.

He became the executive chef of high-end hospital Cardinal Santos Medical Center. Then the passion for food turned into a business. Together with some friends, they put up Sofra Lounge Bar and Restaurant in a prime location at the Fort Strip. Martin personally thought of the concept of Sofra. “Sofra is a restaurant that offers fine gourmet food at a very reasonable price and after dinner, it turns into a lounge bar where you could hang out with friends and have cocktails while listening to the best compilation of songs played by our very own DJ,” Martin shares. Sofra’s existing menu was also personally supervised by Martin who says that every dish was given much attention.

The consultant of different restaurants in the Metro is now realizing his other dream — to become a chef instructor. Martin is now the executive program director of Cornerstone International College for Culinary Arts.

Opening this September, Cornerstone International College is an American school that uses an American-based curriculum. It is affiliated with hotels and restaurants in the USA and in Australia, assuring its students an employment right after they graduate.

Martin is proud to be part of this institution. He enjoys teaching culinary because he is doing what he loves to do best — cooking and sharing his knowledge at the same time. But the handsome chef is a bit strict as a teacher.

“The kind of teacher I am, I expect every student to be prepared the moment they step inside the kitchen. Kitchen time is no play time for me,” he relates. For Martin, learning does not stop after school and books are just guidelines; real success would come from the person himself.

Martin, whose specialties are fillet mignon with his special steak sauce and grilled pork barbecue belly, says that being a chef starts with a positive and humble mindset. To be a great chef you should always start from the bottom, he says. You earn the title “chef” through experience by handling a restaurant or working in a hotel. Otherwise you can only call yourself a cook.

Martin’s advice to all those who want to take up culinary arts: “It should be your passion. It should be something that you want and love to do. Many people think that being a chef is a glamorous job, what they don’t know is there is a lot of hard work you have to put into it and the demands of working under pressure are great.”