10 Conyo Commandments

1. Thou shall make gamit "make+pandiwa".

ex. "Let's make pasok na to our class!"
"Wait lang! I'm making kain pa!"
"Come on na, we can't make hintay anymore! It's in Andrew pa, you know?"

2. Thou shall make kalat "noh", "diba" and "eh" in your pangungusap.

ex. "I don't like to make lakad in the baha nga, no? Eh diba it's like, so eew, diba?"
"What ba: stop nga being maarte noh?"
"Eh as if you want naman also, diba?"

3. When making describe a whatever, always say "It's SO pang-uri!"

ex. "It's so malaki, you know, and so mainit!"
"I know right? So sarap nga, eh!"
"You're making me inggit naman.. I'll make bili nga my own burger."

4. When you are lalaki, make parang punctuation "dude", 'tsong" or "pare"

ex. "Dude, ENGANAL is so hirap, pare."
"I know, tsong, I got bagsak nga in quiz one, eh"

5. Thou shall know you know? I know right!

ex. "My bag is so bigat today, you know"
"I know, right! We have to make dala pa kasi the jumbo Physics book eh!"

6. Make gawa the plural of pangngalans like in English or Spanish.

ex. "I have so many tigyawats, oh!"

7. Like, when you can make kaya, always use like. Like, I know right?

ex. "Like, it's so init naman!"
"Yah! The aircon, it's, like sira!"

8. Make yourself feel so galing by translating the last word of your sentence, you know, your pangungusap?

ex. "Kakainis naman in the LRT! How plenty tao, you know, people?"
"It's so tight nga there, eh, you know, masikip?"

9. Make gamit of plenty abbreviations, you know, daglat?"

ex. "Like, OMG! It's like traffic sa LRT"
"I know right? It's so kaka!"
"Kaka?"
"Kakaasar!"

10. Make gamit the pinakamaarte voice and pronunciation you have para full effect!

ex. "I'm, like, making aral at the Arrhneo!"
"Me naman, I'm from Lazzahl!"

trying my hand at baking

before i entered CCA, we had to take a discovery course to determine if we're fit
for the course.
we had to cook a couple of meals per group, a bread and a dessert.
they told me that am good for culinary, but not really for baking!hahah!:))
i had "hot hands" that chocolate melts easily on my hands.

so when i got to ISCAHM...i enrolled myself to the culinary program, with that
knowledge at hand. i knew that pastry wasn't the thing for me since i hate measuring..
am not that meticulous. i like the "eye ball" system of culinary.."tansa tansa"!:D

but since we transferred here in makati, i've been so effin bored.
so aside from the meals i cook everyday, i've been trying my hand at baking cookies.
i posted a couple of pics of the stuff i've baked...and i must say..
am loving baking:) but am still not that "OC" about it..
semi "tansa" pa rin...but slowly getting the hang of weighing all the ingredients.

i've been pairing my cookies with milk, coffee or tea..
experementing on which will match etc...

so the next time i bake something (which is later), i'll try to post it.
(but my sister's cam is busted, so we'll see)

to my PASTRY FRIENDS - - Pahingi recipes!;)

love love!♥

my new life

starting tom (april 14),
i'll start working na.
alam ko i didn't really tell anybody, especially my batch mates sa iscahm.
at first i was embarrassed about it..but i realized na...
"why should i be? this is a friggin decent job and hard times call for these kinds of moments"
so, i want the whole world to know na starting tom..
you will often see me at STARBUCKS - CORINTHIAN HILLS.
yes, i am a BARISTA. i am DAMN proud of it.

coffee is one of my passions...if you've known me for a long time.
alam niyo na nagbarista ako before for Seattle's Best.
those were such good times for me na i know i will have fun in starbucks too.

my iscahm friends know that i love that branch din. i studied for my midterms
and finals there, brained stormed about competition there while eating sa santis and just
chilled there with my handy laptop.

it's been such hard times for us that i cannot just sit around and wait for a KITCHEN job to come around. i have to do something about it. ayaw ko na umaasa ako sa parents ko for
money. nakakahiya na maging palamunin e.

my parents didn't approve at first, but they realized that they need me also to start earning money to help out with the bills here at home.

my friends from way back, understood why i did this. of course maraming nanghinayang, ako rin naman e..pero eto muna. kailangan na makatulong e.
this is the first job that went my way..why not grab it diba?
so the next time you head over to corinthian hills...text me. i might be there.:)

i know deep in my heart that i will work in the kitchen in the future.
this is my pit stop in the grand prix of life!:)

finding a job

at the farthest most corner of a small coffee shop with free wifi.
that's where i was sitting...
tinkering with my mom's laptop..while looking for a job.

i've used all the job finding sites i could think of..and i can't still seem to find a
job that would fit my qualifications.
i still don't have experience..that's the thing that they are looking for now.
now..those jobs that i can apply to i have to pay a recruiter to get me.
money that i don't have.

so i go straight to the hotel's websites and check out the jobs there.
i think i have a better chance if i go straight there.
the shangrila website shows you the career opportunities that they have.
shangrila mactan has an opening for kitchen staff, i hurriedly copied my resume and applied for the position.
i hope to get this one. * cross fingers *

i hope this won't take forever!!!
i need the money already..let's be practical...we work because we are passionate about it..and we need money!!!
amen?!:D

2 days of work

i've been online for sometime now,
just staring at my monitor and thinking about so many things.
i wasn't able to go to work today due to some issues i had here at home.

how was my week at work?
i was just able to go to work for 2 days..and that was a handful.
MONDAY:
when i got in, the list was already prepared.
and it was a long list, but i knew i had to finish it
before they got back at 5 pm.
so i worked my ass off to get it done and guess what?! i did.
my adrenaline was so high that i was pumped up to do
more.
i had my dinner and just chilled.
during service time, i was assigned to 2 stations. i had to run all over the kitchen for everything. it was just like running the NEW YORK MARATHON.
it was RRREEEAAALLLYYY tiring, but i learned alot.
i had my game face on, i knew that i had to work my ass off that day.
i knew that my station needed me, so everytime am done with my tasks
at the other station..i ran back to my station.

TUESDAY:
was a pretty easy day, not much things to do.
so i just went along with my typical starting it slow and
just doing what i had to do.
during service, i worked really hard, but had so much fun.
i just hated it that somebody didn't trust the work that
i was doing and didn't appreciate that i was working my ass off
for it.
oh well..as a friend of mine said..."you shouldn't mind him that much".
its all good..part of any job.

i had my day off the days after that and as i've said..
i wasn't able to go to work today.

am still thinking about my future as a chef..
i mean..i still want to explore the other branches of culinary.
in time i know i will...
this will take time and i promised myself so many things
and i intend to keep them.

am about to hit the sack now...i have work later!:)
SATURDAY:our busiest day...wish me luck!!;)

apprenticeship

hey there!:)
i am a chef apprentice at one of the newest restaurants here in Manila.
i'll be here for atleast 400 hours...roughly that's 2 months.

so i've been in this restaurant for atleast 200 hours already.
200 more to go and am DONE!!:D

how has it been so far?
it gets harder by the day, but am learning new things every day.
like the last time i was at work, i learned that sugar is not really enough
to suppress your allergy (i am very allergic to shrimps..even the smell of it).
i think i had 4 tablespoons of sugar already and am still not feeling well.

what else did i learn?
it's really tough to go back to work after a long vacation.
you're just in the "vacation vibe" and you just work EXTREMELY slow!!

i also learned how to make
a "BORLOTTI CASSOULET". it's just like pork and beans, except you use
borlotti beans instead of kidney beans and use bacon instead of big chunks of pork.

as of now,
am learning more about life lessons than recipes.
i am actually learning more about myself as a budding chef than the recipes itself.
am starting to question myself, is this what i really want? kitchen work that is.
i know there is more to culinary than kitchen work, but i have to.
if i want to earn my stripes, i really have to work hard.
but i have to convince myself that i can work harder than the way i work now.

well..this is a start of something...
more to come in the future...I HOPE!!;)

shout out to all young chefs out there!;)