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.
