Filipino chef breaks ground at the Canadian Embassy
‘I believe everything happens for a reason and that includes your time. We should move according to our pace. Life is not a race. Your time will come.’
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‘I believe everything happens for a reason and that includes your time. We should move according to our pace. Life is not a race. Your time will come.’
Canadian Ambassador to the Philippines David Hartman with chefs Joseph Gomez (leftmost), Mae Montalban and Crystal Cahayom, DLS-CSB alum.
To Market to Market Korea 2024 vacation with DLS-CSB Chefs Sabrina Gan and Leslie Bitoy.
Chef Margarita Marty (center, in blue) and Chef Thomas Carey (back row, center) with Benilde students and alum, February 2024.
Watermelon and Quinoa Salad with Whipped Ricotta and Aged Balsamic.
Pork Two Way Iberico Secreto and Pork Tenderloin with Mashed Sweet Potatoes and Pineapple Chutney.
Photograph courtesy of Chef Joseph Gomez
Seafood Linguine in Saffron Cream Sauce.
Seared Red Ocean Perch and Jonah Crab Cappellacci — Savour Nova Scotia Seafood Dinner.
Mixed Berry and Pistachio French Macarons.
Thanksgiving Stuffed Chicken Wings with Sweet Potato Mash.
A Filipino chef has had the distinct opportunity to curate the menu and muster the meals for the Canadian Ambassador to the Philippines, his family, guest diplomats and other stellar VVIPs. This is Joseph Gomez’s daily schedule. How’s that for a dream job?!
As a backgrounder, Joseph grew up in a household which loved food — though no one had any professional cooking experience. His Dad experimented at the kitchen, which led to bonding moments between the two.
“I would always put a chair near the counter and stand on top of it. My father would have me taste whatever he was cooking. These precious moments started my curiosity. When I was in grade school, I would buy affordable cookbooks from school fairs and try recreating them at home. This eventually started my interest and passion for cooking,” he shared.
As he was to enter college, a crisis arose. The young Joseph had a Political Science program waiting for him, for his eventual plan was to be a lawyer. After all, he was the student council president in high school and ran as a Sangguniang Kabataan councilor in their barangay.
But fate had different plans. He likewise passed the entrance exams at the De La Salle-College of Saint Benilde, and Culinary Arts was simply calling out to him.
“I was more certain that I wanted to take up culinary arts in college. My dad was initially hesitant, he wished for a more traditional four-year course. Besides, this particular field was rather expensive. However, it was really my lolo who convinced my dad to allow me to follow my choice. That’s where it all started,” he said.
Through his collegiate life, he gained valuable experience in and out of the kitchen. This culminated in internships at Lake Powell in Page, Arizona and at The Saint Regis Deer Valley in Park City, Utah.
“In Arizona, I was able to be with professional chefs and work in high volume, professional kitchen for the first time and was given the responsibility to work the ala carte and breakfast buffet. In Utah, I refined my skills at the hotel’s main restaurant, J&G Grill by Michelin Star Chef Jean-Georges Vongerichten. On the personal side, it was especially memorable since it was my first time seeing snow and working during winter season,” he expounded.
After internship, he was set to return to the United States for an arranged sponsored employment. However, a change in immigration policy threw a wrench in his plans. And thus, he had to search for other options. That’s when he discovered the opening for a chef at the Embassy of Canada in the Philippines. He clinched the series of interviews, and suffice to say, he has stayed through all these years.
Though no two days are the same, Chef Joseph normally prepares dishes for the ambassador and his family, ranging from simple meals to more formal ones.
“A typical plated dinner for official events ranges from six to seven courses. I try to use Canadian products as much as possible in my dishes, such as beef, pork, seafood and blueberries. Let’s not forget the maple syrup — of course! — since I also promote and showcase what Canada has to offer,” he shared.
His time at the embassy has been fruitful. “Being at the Embassy has given me immense responsibility to accomplish and excel in my various tasks to cook for the ambassador and VIP guests. I believe it’s also a major duty to contribute to diplomacy through food. Another lesson is adaptability. Since the Embassy hosts high-profile guests, one should always be sensitive and be able to cater to their expectations,” he stated.
But he also acknowledged the pressure that comes with it. “The stakes are higher. There is minimal room for errors.”
Thus far, Chef Joseph has had the pleasure to attend to several VIPs and high-level government officials from both countries, though some remain undisclosed due to privacy. But he remembers with fondness former Vice President Leni Robredo and Nobel Peace Prize winner Maria Ressa.
In terms of ingredient preferences, Chef Joseph absolutely adores butter! “I like spreading it on a good toast, sauté vegetables in it, and finish sauces. Butter gives richness to any dish.”
On the other hand, his most trusted kitchen tool is the rubber spatula. “It’s very handy. You can use it for cooking or baking. What I love the most about rubber spatula is you can easily scrape off anything using it.”
Chef Joseph’s most treasured recipe is kare-kare. “I’ve developed my own recipe out of frustration, since I cannot find good kare-kare whenever we eat out. My version is typical, but the cooking technique is different,” he revealed.
He admitted he had the most difficult time to master French macarons. “I started my obsession in perfecting macarons when I was in college. I was fascinated because it is a beautiful pastry. I started to learn how to bake it, from making my own almond flour, playing with oven temperatures and more. Macarons are very tricky. There are a lot of factors that can cause it to fail. It took me years before I could finally say that I have truly mastered it. Take note please, I am not a pastry chef!” he narrated.
On his days off, due to his busy schedule, Chef Joseph enjoys sleeping in and trying new restaurants.
At present, Chef Joseph is likewise currently a consultant to various soon-to-open restaurants. He continues to promote Canadian products through cooking demos.
Let’s listen to his reflections at the embassy:
On chef life at a resto vs an embassy
“For me, a life of a chef at the Embassy is more challenging compared to a restaurant mainly because it’s a one man show most of the time. It’s interesting, for I also plan for other Embassy events and participate in trade shows. Aside from that, the pressure of having VIPs as guests means I need to subject myself to a higher standard every time.”
On dream cooking show guest
“I am a fan of Ina Garten. I grew up watching her. I would love to share a cooking show with her, for she seems very approachable and fun to be with. Like a grandma, she seems willing to feed you good food all the time. I’d like to share a drink with her.”
On guest favorites
“It’s difficult to say, but our guests enjoy the overall experience when dining with us. When curating a menu for them, I try to personalize it as much as possible. In my six years at the Embassy, not one menu card has been the same, which I think is one of my personal achievements. Although staples like steak and mashed potatoes are always a favorite, I believe they also savor other menu items. My boss claims we have a reputation in the diplomatic community for having one of the best culinary and dining experiences!”
On motto
“‘If it’s your time, it’s your time.’ I believe everything happens for a reason and that includes your time. We should move according to our pace. Life is not a race. Your time will come.”
On advice to aspiring chefs
“Be a sponge. Absorb everything you learn as much as you can. Be open to try everything. As much as possible, acquire new knowledge and skills. And most importantly, do not be in a hurry to accomplish everything in one go. Be humble as well. Attitude is everything in the kitchen or wherever you work.”
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