Lessons learned at the CIA

(Second of 2 parts)

Here are two no-table lessons I’ve learned from the experience:

First, never take simple things for granted, even the fundamental skill of cooking rice. We live in a country where rice is served 24/7, a staple in all our meals, from break time to merienda (sweet sticky rice cakes, such as bibingka, and kalamay, not to mention all those convenient mixed rice toppings in boxes) and midnight cravings for arroz caldo. I thought the assigned menu given to me as part of my practical exams would give me an edge: I was to prepare a combination of roast chicken with pan gravy, seasoned vegetables, and rice pilaf medley using wild, brown, and long grain rice. There are ratios of grains to liquid and cooking time to follow in cooking these three grains, like 1:3 for wild rice with a cooking time of 30 to 45 minutes, 1:3 for brown rice with a cooking time of 40 minutes, and lastly, for the long grain rice, 1:1-1/2 to 1-3/4 liquid with cooking time of 18 to 20 minutes. Therefore, each type of rice grain should be cooked separately and combined together after they have been cooked. The wild and brown rice came out fine. Of all things that could go wrong, the white long grain rice got burned. And to think that I come from a country where every Filipino man, woman, and child consider cooking white rice (sinaing) as fundamental as brushing one’s teeth. This is where complacency got the best of me. That was a lesson learned the hard way. Never, ever take anything for granted.

Second, time waits for no one. Foodservice and cooking are two different things. I am accustomed to beating deadlines and meeting orders, but I have never worked in a hotel or restaurant and experienced cooking under time pressure. As a baker, I have lived by the principle that patience is a virtue. I am used to waiting, waiting for the dough to rise, or the meringue to form its perfect peaks, or to keep redoing an elaborate design on a wedding cake until I am fully satisfied. My profession gives me the luxury of time.

In the foodservice industry, there is no such thing as second takes and time is gold. This I learned the hard way when I was given just a time limit of two-and-a-half hours to prepare. How to come up with a masterpiece under time constraint? With a lot of planning, speed and knowledge, and an unnerving degree of composure! A la Iron Chef, the air was filled with tension as the seconds ticked by to the deadline. Due to the burnt rice, my game plan was foiled, and I had to start cooking the long grain rice all over. We had to present four servings of the menu each assigned to us: one for presentation, the other three to be served to our chef mentors who would critique our finished product. And to think that my batchmates and I teased chef David Bruno for being such an OC he would go to the extent of posting his game plan for the day at his kitchen station. After what happened, it looked like he had the last laugh, and since then, I have picked up on some of his organizing skills, like doing a timeline and prep list as I do the assigned task for the day.

On that same afternoon, we also took our practical on egg cookery and knife skills. This time, I proudly did fine in both.

On our final day, right after our last exams, results would be tabulated, after which there would be a simple affair honoring those who made it. We all made it through the fire and passed. In a simple but dramatic ceremony (well, I considered it dramatic, being the sentimental drama queen that I am) all six of us took our oath, putting our hands on a book, the Pro Chef manual, which is considered our bible. The vows we took are as follows:

The Prochef Oath

"I, _____ do solemnly swear to uphold those values which rightfully represent the Professional Chef."

"The mastery of my craft, the pursuit of perfection, a passion for life-long learning, the sharing of my knowledge, respect for my peers and commitment to those I serve, are virtues to which I aspire.

"I promise to carry myself in all that I say and do as an exemplary model of those who share my honor to be certified as a Professional Chef."

It was a solemn moment to be savored, till one of our mentors, chef David Kamen, interrupted and said, "Now, you may kiss the bride." We all cracked up in fits of laughter. Wine was brought out and we all raised a glass to toast to each other’s success.

With this, I once more am richly indebted to the USDA (United States Department of Agriculture)-ATO Manila office, Dennis Voboril, Patrick Quianzon, Ramona Singian, and Ryan Scott of USDA Emerging Markets Program from Washington DC for making this opportunity possible, and to my distinguished mentors who I shall fondly miss, chefs Hinnerk Von Bargen, David Kamen, and John DeShetler. They serve as an inspiration to me both as a chef and a teacher. Their natural ability to inspire and bring joy is contagious, and it is in the same manner that I want to share what I have learned.

On the practical side, investing one’s time and effort in getting a certificate provides a standard and widely recognized statement of your skill development. It is a portable credential you carry with you as you move from one job to another. It is an ideal career progression ladder preparing you for the roadmap to success, and maybe propelling you to the highest levels of the foodservice industry.

For me, it is a moving and rewarding accomplishment, which just enhances my love for the craft. My culinary journey doesn’t stop there. The adventure has just begun. Albert Einstein said, "A love affair with knowledge will never end in heartbreak." He is right. My relationship with food is a lifetime love affair.