WRITER, WORRIER EXTRAORDINAIRE
I grew up between two worlds: too Filipino for suburban America, yet too American for Quezon City. But "home" is now several places: Chicago, and the Philippines, too. You second generation folks feel me out there.
For Street Food Around the World: An Encyclopedia of Food and Culture (ABC-CLIO, 2013) I ate balut in dark alleys, dirty ice cream. It was the best first assignment I could have asked for. I've written and edited many of the blog entries you see on Filipino Kitchen, contributed the Chicago chapter for 101 Places You Need to Get F*cked Up Before You Die (St. Martin's Press, 2014) and the Filipino food chapter for the forthcoming book, Food City, The History of Chicago's Food (University of Illinois Press, 2017). I have contributed to Hyphen Magazine, the country's longest-running Asian American magazine, and to Plate Magazine's Filipino Forward issue, March-April 2016.
When I'm not writing about Filipino food or culture, I am the assistant editor for AmazingRibs.com, by far the world's most popular barbecue and grilling website.
Born and raised in Metro Manila and in Laguna, Philippines, I grew up in a household that loves food (cooking, baking and eating) but ironically, I was one of the pickiest eaters as a child.
Exploring my love for food -- especially Filipino food -- didn't come around until college when my beloved Pinoy food was suddenly out of reach.
Lesson learned--you don't know what you have until it is gone.
Filipino Kitchen is my outlet to creatively educate people that Filipino cuisine isn't restricted to adobo or pancit... It goes beyond that, and there is always a story behind each dish.
PROJECT MANAGER, FOOD SERVICE COORDINATOR, HONORARY FILIPINO
I grew up immersed in my mom's kitchen. Her cookbook collection rivals the Library of Congress, to say nothing of her 30 years' worth of Gourmet Magazines. She was a foodie before foodies and never stops enriching my food-centered worldview.
After spending a few summers working in kitchens, I came to appreciate the significance of bringing people together around a meal. There's something primal and deeply urgent about the connection between food and community.
I create so I don't get claustrophobic. The medium isn't important--sometimes it's food, sometimes it's words, sometimes it's snarky cross stitch. As long as there's a sense of the absurd, I'm in.
We would like to thank AC Boral, Bert Ganzon, Raven Guerrero, and Riko Rosete for their contributions to the development of Filipino Kitchen.