Meet the chef
Meet the chef
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Supervising the students during the competition
Chef Bea took her formal culinary training in the USA as part of her profession
Chef Bea took her formal culinary training in the USA as part of her profession
It all started one night when I’m cooking spaghetti as our dinner, I usually take pictures of the food I am cooking for my family. Then I decided that what if I sell solo boxed spaghetti for "meryenda" here in our village. May 17, 2020 I posted and sell my spaghetti through our village private group and the rest is history.
I am now able to reach places and send all my love through the food I am cooking in whole areas of Las Piñas, and part of Alabang, Parañaque, Muntinlupa, Quezon City, Novaliches, Batangas, and Rizal provinces; Antipolo, Taytay, Binangonan, & Laguna.
Thank you everyone for your unending love and support! I love you all.
From our hearts, to your table.
Love,
Chef Bea
Chef Bea at the famous San Francisco, California - Golden Gate Bridge
Applying what I learned during my formal training in the USA, I managed to create a products that has a fusion twists with Philippine & Japanese Cuisine. I want to keep things interesting for my customers and share my passion for cooking through the dishes that I prepare.
Applying what I learned during my formal training in the USA, I managed to create a products that has a fusion twists with Philippine & Japanese Cuisine. I want to keep things interesting for my customers and share my passion for cooking through the dishes that I prepare.
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