Invited to our celebration of Manila Bulletin’s 125th anniversary Metiz chef Stephan Roxas Duhesme extols the positive shift in how the general public see cooksI can speak from the perspective of our craft as professional cooks. Not so long ago, perhaps 25 to 30 years ago, cooking was still considered strictly a blue-collar job. There has …
Invited to our celebration of Manila Bulletin’s 125th anniversary Metiz chef Stephan Roxas Duhesme extols the positive shift in how the general public see cooks
I can speak from the perspective of our craft as professional cooks. Not so long ago, perhaps 25 to 30 years ago, cooking was still considered strictly a blue-collar job.
There has been a positive shift in how the general public sees cooks, thanks to cooking shows, celebrity chefs, movies, books, and more recently, social media.
Not so long ago, perhaps 25 to 30 years ago, cooking was still considered strictly a blue-collar job.
This exposure has paved the way for better kitchen practices, better quality food and more sophisticated restaurants. It’s opened up new alleyways to this career path and has made it all the more rewarding for cooks and diners alike.
The focus on food has never been so detailed and has carved the way for nations to showcase their cuisine internationally. This shift has directly helped Filipino cuisine come to light in recent years.
We’re part of the few first generation of chefs who get to benefit from all of this.
What a time to be in this field!
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