Chef Neslly Bretana graduated from American Hospitality Acamedy taking Culinary Arts and Entrepreneurship. She’s now a chef in Seagulls Resort in Townsville, Queensland.
How would you describe yourself?
Answer: I’m very a passionate, well rounded and goal oriented person
Where did you grow up? Can you tell me about your family?
Answer: Paranaque, my family loves to eat and they are also passionate about cooking, we rarely go out to eat so that we cook our own food, that’s how I describe my family
What university/college did you graduate from? What course did you take up and why?
Answer: American Hospitality Academy in Manila. Culinary arts and entrepreneurship for 6 months.
What is your goal in life?
Answer: My goal is to be able to have my own restaurant.
Why did you become a chef?
Answer: Because this is what I love to do and I enjoyed it a lot.
When did you know you wanted to be a chef? Who’s your inspiration?
Answer: Ever since when I was twelve, I started to learn how to cook
What is the feeling to cook food to your customers?
Answer: It feels great especially if they really love the dish and they got the concept of what you’re doing.
What is your weakness in terms of cooking?
Answer: Honestly, I don’t like to roast a whole chicken because it’s really hard to cook it so maybe , roasting.
Are there any foods you don’t like?
Answer: Yes. Ballot and Durian. It’s not good.
What is you specialty?
Answer: My specialty, a lot, but I’ll say Dinugu-an and blue cherry cheese cake.
While achieving your dreams, did you experience any trials in your life? If yes, How did you overcome it?
Answer: Yes, the long hours of works, standing and also I only get to go home during night and my family is sleeping already.
What are the biggest learning being a chef?
Answer: To have patience and to be serious on what you’re doing while enjoying it.
Do you have any advice for those people who are inspiring to be a chef someday?
Answer: Be honest to your customers; don’t cheat them because without them you’re nothing.
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