14/12/2020
Started peeling kilos of garlics, segmenting crates of fruits, washing tons of vegetables, LOOONG hours standing, even remembered that I have to ask my Chef frequently for bathroom breaks just so I can sit, crying because my feet is swollen already, and thinking if I did the right decision to enter this industry 😅 this are my 1st few experiences when I started as a trainee in Oakwood Premier Joy Nostalg. Fast forward, worked overseas and experienced humiliation from my chef (d lang nya ako gusto talaga 😅) worked 18 hrs, crying in my locker, skipped holidays and special occasions, sleeping in the pantry 🤫 and mmooore 🤭. But this kept me wanting, learning and striving more from who I become today as a chef. I worked in different hotels, and restaurants, learned from different chefs and experiences.
This photo is my first catering for Porsche Club Oman, from Menu Planning to executing the plan, designating tasks to 5 Nepali staffs, despite differences in language we pulled it together, and the rest is history. 😊
and now, from simpleng " gawa ka page ng food mo - jmb" to coming up with a business name and sharing my food experiences to you 😊
Second Servings is still far from being a success, but for me this is a success story 😁 Dadating tayo dyan, kasama kayo! 💪 ♥️
I'm encouraging to share your stories to post with a hashtag and tag Second servings 😊
Let's build a community and grow together ♥️
