For the record, I am not YET a Chef.

Though I’m still a couple of steps away from becoming one, I’m already equipped with a great deal of dedications… an overwhelming commitment that can be evidenced by the pages of this cookbook—the fruits of my passion.

In coming up with such a piece of work, my only initiative is my intense admiration for good food.

My fascination for food is not merely skin deep… I am absolutely obsessed with it! I love preparing it, preserving it and then serving it to people.

“Preserving” entails maintaining the natural quality of a particular ingredients. Each ingredients is sacred and essential in forming a particular dish; it should be treated with utmost care.

There are numerous reasons why I love food. One is because of the indubitable pleasure that it provides. Nothing can basically substitute the excitement and enjoyment that food brings. My motivation to cook definitely comes from other people. Just by seeing them smile every time the indulge with each and every dish that I serve gives me sense of fulfillment.

Cooking for others is definitely a profound challenge as I believe that it is the taste of others that really matters and not that of the one who prepares the food. Thus capturing the taste that satisfies other people, I suppose, is the true essence of being a chef.

Let this piece of work be your guide in preparing “good” food for friends, families, customers and loved ones as noted by Italian Chef Vito Anttonio Mancino.

For me, there are no such things as a “perfect’ recipe. What makes a dish close to perfection depends heavily on the preparation—on the ingenious hands of the cooking it. All recipes in this book are precisely and carefully drafted. Most of them are based on my short time kitchen experience as a passionate cook for my family and friends.

Nevertheless, as I’ve said it all depends on the one who’s cooking since not all of us the same taste when it comes to appreciating good food.

“Feel free to revise the recipes according to your desires and way of appreciating food. Feel free to experiment on the difference ingredients and the cooking aspires for more “good” food, there will always be more to come.

Always consider the famous line the Chef Gusteau from the movie Ratatouille: “Anyone can cook”

But I tell you, for a better outcome of a recipe, “Cook with your heart.”

Some people may find me too young for this kind of profession, but mind you, a chef’s boots and toque can indeed fit anybody regardless of age —it’s the passion that really counts.

I love food and I live a significant part of my being for it!

NBS.

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