My San Pellegrino Young Chef Adventure

November 25, 2024; Monday

I can't believe it's been over a month since I competed in my first huge competition, the San Pellegrino Young Chef. I got chosen as one of the

Top 10 Regional Finalists among 400+ Young Chefs all over Canada who applied.

And, made it to the Top 4 winning the Fine Dining Lovers Food For Thought Award.

The competition opened so many doors for me that I made it to all these fantastic outlets. Thank you to all of you.

Toronto Star

Shoutout to Mark from the Toronto Star for the article ❤️

click on the images to go to their webpage

Canada's 100 Best

OMNI Television: Filipino Edition

Thank you to Josef and Theresa from OMNI TV as well as Patricia from Chef and Co Canada for the cutest dim sum cart apron from her HK series ❤️

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Credits to the San Pellegrino Photographers for the amazing professional photos below and to my boss, mentor, and stage work-dad Chef Johnson for mostly all of them from his phone.

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Feeling all the love from my previous co-workers at the Le Germain Hotel which happens to also be the hotel we're staying at! And to Julie for my game day socks :)

October 23, 2024; Wednesday - COMPETITION DAY

Would you believe I stress-ate the entire night before leading up to this day? Anybody who knows me would tell you that sounds about right.

Crazy nerves for the entire duration and I'm just so happy I didn't have a single cut on my finger and finished on time.

5 HOURS, 10 PLATES: 4 hours 40 minutes of cooking, 20 minutes of plating.

Peek Chef Johnson telling me he got me a cookie and a brownie to snack on while I was on serious mode, but also starving 😂

Talking part of it though? Oooooof, it was a tiny bit rough.

I spent a good minute out of the 15-minute allotted time in silence because no words would just come out of my mouth!! Thankfully Chef Johnson patted me on the back and gave me my phone to read my explanation off of.

So, here it is! My dish, my whole heart and soul. It is me on a plate.

The pinnacle of different influences and techniques I've learned from the different chefs throughout my career.

Duck Sinigang (Tamarind Consommé)

Sous vide Duck Breast with Duck Skin Crumble, Okra Crisp, Taro Chips, and Turnip Medallion with Tamarind Consommé, Arroz Caldo (Filipino congee) Arancini

• The Tamarind Consommé was made from duck stock simmered for 3 hours (out of the 5-hour cooking time) using duck bones and Sinigang (A type of Filipino soup) flavors which are mainly tamarind paste, tomatoes, onions, garlic, and fish sauce

• Duck thighs and tenders were used to make a raft for the consommé

• Arroz Caldo (Filipino Congee) Arancini was made with sushi rice, green onion, garlic, fish sauce, duck stock, and meat from the duck neck

• Eggplant Aioli was inspired by my favorite Filipino dish, Tortang Talong or Eggplant omelet where we roast the eggplant on charcoal or, in my case, the burner!

• The duck breast was sous vide to medium rare and topped with duck skin, Okra Crisp, and Taro Chips

• The duck skin was baked until crispy and turned into crumbs with Maldon salt

• Turnip medallion was seared off and braised in duck stock

Thank you to: Bondi Produce , The Butcher Shoppe , Mosto Foods Inc. and Everyday Micros Farm

The 3 judges, Chefs Jason Bangerter, Nuit Regular, and Normand Laprise all said very wonderful things about my dish. It felt so amazing getting recognized for my hard work and dedication to my culture and told they would drink 2 more cups of the consommé!

Here's a clip of the judging part :) Thanks to Julie for this video!

HUGEEEE thank you to my biggest supporters who got to be here during the competition day, my mentor Chef Johson of course. Julie aka my work sister and my godmother, Aunt Debbie also my 2nd mom, who is representing my family in the Philippines that weren't able to be here for this.

October 24, 2024; Thursday - AWARDING DAY

I'm so grateful I got a chance to meet all these fantastic chefs, especially my

co-young chefs whom I competed with. They are all so incredibly talented and I'm just so happy I got to cook alongside them.

The Judges: Chef Nuit and Chef Jason (missing Chef Normand)

HUGEEE thank you to James and Nicole for supporting me throughout this competition as well. Apart from Chef, these two have also been my mentors and have helped me so much in my career. I've known these 3 wonderful people since I moved to Canada 6 years ago and I'm so grateful to have them not only in my professional but also in my personal life.

A giant thank you to my boss/mentor/work dad, Chef Johnson Wu for all the guidance and support throughout my career in Canada and especially in this competition. Wouldn't be able to achieve this without him.

Credits to James for this video!

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Here's to everyone who believed in me, even when I couldn't believe myself.

To my family, relatives and friends from the Philippines, the US and here in Canada. My work family at Islington Golf Club, especially my Kitchen team, who all endlessly supported and cheered for me and Inna who made me a cake the very next day I got back to work.

THANK YOUUUUU to every single one of you who sent all your love, well wishes, and support from all over the world. This means so much to me.

My heart is so full.

Just being a part of this incredible and humbling experience has been the top highlight of my career so far. I'm eternally grateful for this opportunity that has opened many doors for me.

I couldn't imagine a better way to say goodbye to my 20s.

xx Lots and lots of love,

Mary