Being Human

25/01/2023

We made this during the lock down. Let's brew another one? ;)

07/12/2020

Specialty Coffee - Gold Cup, The First Specialty Coffee in Palawan.

The story behind every cup of coffee and why it is so good!
Gold • Cup Specialty Coffee

Specialty Coffee - Gold Cup, The First Specialty Coffee in Palawan Gold Cup is a place for coffee lovers. I am a fan of good coffee and Gold Cup is my go-to ...

11/11/2020

Chef MC is a seasoned chef. He trained and worked at the best places in the Philippines and abroad. He was able to train with top chefs in the US when he worked at the Penrose Room, a 5 star, 5 diamond restaurant at the heart of Colorado Springs. His passion for food was further developed at Amanpulo Resort in Palawan.

He never thought cooking would be his career path. In college, he hopped through different schools and different courses. Only attending classes for the first few days and will ghost the school or in his case "schools" afterwards. "I have the attention span of a puppy" as he would say. His parents never gave up on him though. Then came culinary school as his mother's last resort. That is the time he realized his passion for cooking. He got serious enough to attend all his classes and even got accepted for an internship in Colorado.

I asked him how they ended up with their Diet delivery business.

"We were eating at this pizza place with my wife who is a dietitian and a chef too. And at first, I was afraid to eat my picha pie, thinking this is not food this is a picha pie. So I thought to myself that we should start a healthy food delivery business! Although tortang talong will definitely make you strong. In the long run, you need to eat healthier food choices. So here we are, Delivering healthy food at your doorstep. "

Chef MC of Chef MD Diet Rx

09/11/2020

As a girl whose name was taken from the scientific name of a fire tree “delonix regia,” I know I am unique; of course, who would else be named after a fire tree? I am the only known Chef Dietitian in our city, Puerto Princesa, in the Philippines.

Actually, there’s really not a “worst moment” in my life story. My parents brought me up to be God-fearing, carefree and I am loved by everybody since I am the youngest. Loved by everybody may mean I am more dependent on my parents than any of my siblings. I can say that I had trouble deciding on my own. That is why in college, my mom suggested or should I say decided for me to take up BS Nutrition. I have always wanted to be a chef but growing up in a family of academically inclined individuals,
I guess I should finish a university degree first before pursuing my passion. There were no regrets, really. I believed that for one to grow maturely, he has to decide on his own. Four and a half years in college plus a licensure exam in dietetics is not a walk in the park. I remember those days when I just wanted to quit school and be a cook. That’s what I really wanted to do in the first place. Good thing I followed mom’s advice. That road I took was actually a good investment in my career. Being the only chef dietitian in my town was an advantage. I am only seeing now the product of my hard work throughout the years.

Flashback in 2009, I made my own decision to study culinary arts. That was the most exciting year because finally, I can live my passion. My family behind me to support is really important and encouraging. However, graduating from a culinary school doesn’t make you a chef. You have to take the lowest role in the kitchen brigade when you start working in a real kitchen setting. I had an opportunity to train in the US and work in Dubai. Those times when reality strikes, I was having a hard time because I felt like I didn’t belong. I remember asking myself, “What am I doing? I am here hiding in pots and pans when I know I can do more to live!” I really thought I was going to be stuck. Doing a 12-hr shift every day even took a toll on my health. I was diagnosed with PCOS (Polycystic Ovarian Syndrome) and I felt devastated. This kind of lifestyle is slowly killing me! I should really start being healthy! Then I realized, every decision you make in life molds you into a better version of yourself. I decided to pick myself up and use what I learned about health and proper nutrition & culinary arts. One secret to what I have right now is staying focused on my goals and strive to be better but also grounded every day; then, everything follows.

Currently, my husband and I are all occupied with our businesses and with our kids, Matthew and Aia, who I still exclusively breastfeed up until now. I guess, turning into healthy living at the same time living my passion will not only
benefit me but also the people around me. As my name implies, this woman right here is “on fire” to be an advocate of good health and proper nutrition. Juggling the business, being a wife and a full-time mom is not easy but I am grateful to God because I am blessed!

(For a consultation, message Chef Dina at Chef MD Diet Rx)

01/08/2019

Sheilla of Goldcup as Being Human

“Tatlo kami dito sa Goldcup as partners. Nagmeet kaming tatlo sa Abu Dhabi and we opened a specialty coffee. We enjoyed a lot kasi we really know each other until we realised na we don’t have to work and work and work haha! Nakakapagod din pala talaga and we decided to have a business na. So si Banch talaga ang nag open sa amin ng idea na “kailangan natin mag-ipon. May plano ako.”
We tried our very best to save money as much as we can. After a year pinayagan naman kami magbakasyon pero di na kami bumalik haha. Siguro leading na rin ni Lord sa amin na it is time na para magkaroon kami ng sarili naming business kaya nabuo si Goldcup.
Nagda-doubt pa kami nung umpisa kung itutuloy pa ba namin or hindi kasi nagpaplano rin kami magwork sa Canada or Australia. Parang alanganin kasi ang budget for Goldcup pero kinaya naman! I think God’s will din talaga kaya sige lang, kapit lang kami kasi marami naman na taong tutulong.
So ito na siya, si Goldcup, katas ng aming pinaghirapan! Goldcup is our baby!
Si Goldcup kasi ang first specialty coffee dito sa Puerto Princesa. Kaya nung nag open kami kinakabahan kaming lahat kasi paano namin iintroduce ang specialty coffee sa tao. So far open minded naman ang mga taga dito at na-appreciate nila. I’m so happy kasi may mga Palaweño na na nakaka-experience na ng real coffee. Shini-share din namin ang na-experience namin sa ibang bansa dito kahit hindi ako taga dito. From Antique kasi ako at nine years na ako pababalik balik so one of the locals na rin talaga haha!”

30/07/2019

Sheryl of Goldcup as Being Human

“Hi Im Sheryl, bago pa lang ako sa specialty coffee. Newbie pa rin naman ako pero I can say, naglilevel up na ako kasi hindi naman ako nagsimula sa pagbabarista. Nagstart ako sa Shakey’s, then Max’s, at wala talaga ang pagbabarista sa profile ko. From being a server, naging customer service assistant, kaya nasanay din ako sa tao. So from Batangas, nag-Manila na ako.
Pagdating sa Manila, ang first job ko sa JCo. Doon ako natuto magbarista. Actually frontliner barista ako roon. Hindi pa talaga full-pledged barista. Parang all around lang ako. So kahit ano ipagawa, gagawin ko. Kahit ang pangarap ko talaga ang maging flight attendant, nagustuhan ko rin talaga ang pagbabarista. I can see the world pa rin naman dahil sa coffee kasi naniniwala ako makakarating ako sa kung saan-saan dahil sa kape haha! Hindi kasi talaga mawawala ang kape sa buhay ng tao, lalo na sa amin haha at lalo na sa akin kasi iniinom ko dati kapeng barako kasi taga Batangas ako. Lalo na pag ang lolo ko ang nag-brew. Gustong gusto ko talaga. Ganoon mga iniinom ko dati bago pa nag specialty coffee. Tapos pag wala talaga, mga 3 in 1 hahaha! Mga normalan na timpla. Tapos sa JCo, mga coffee with syrups naman lalo na yung Oreo Frappe na may taste ng vanilla.
After three years sa JCo, nagkaroon ng throw down. Nagkataon naman na kami ni Banch ang nagkaharap. Ang kailangan gawin eh heart, ito naman si Banch nag tulip na naging heart. Ang akin naman, ‘yung heart ko natapon. Hindi ko nabuo. Kaya ayun, sibak hahaha! Hindi ko talaga makalimutan. Tapos nalaman ko na si Banch ang magiging manager ko sa Rain, sabi ko talaga sa employer namin “Boss! I know that guy! We competed before, and I will never forget that day!” haha. Ang hirap naman kasi talaga mag latte art. Three months na ako ‘yung heart ko hugis sibuyas pa rin. Tapos paunti unti nakagawa na ako ng heart, tapos nag tutulip na ako. Siguro one year ko rin talaga natutunan ang magandang pagbuhos sa latte. Hanggang sa minahal ko na rin ang pagbabarista.
Napromote kasi ako as manager tapos puro paperworks. Ayaw ko talaga ng paperworks kaya nagresign ako. Ayaw ko ng nakaupo tapos nagcocompute lang. Gusto ko in action ako eh. Kaya after nun, nag Shanri La BGC ako. Ilang months lang din ako sa Shang. Hindi naman kasi regular ang duty namin. Tapos on call kami sa ibang hotel. Kaya napapaisip na ako noon kung saan ba talaga ako papunta. Kaya apply ako ng apply sa kung saan-saan. Ang init-init tapos laging hindi pasok sa minimum requirement ng mga airlines. Kaya nagtry na ako mag abroad.
Sa abroad, nagsimula ako sa isang restaurant, Cafe Bateel sa UAE. Barista na ang inapplyan ko. Ang hirap din pala. Mabuti na lang walang placement fee sa agency na pinag applyan ko. One year din ang itinagal ko sa Bateel.
Tapos nag apply na ako sa Rain. Nakakatuwa kasi kami ang pioneer nila Banch at Shiella. Saktong mahilig din akong umikot ikot. Marami rin kasing specialty coffee sa area kaya kung saan-saan ako nakakarating sa pagbisita sa mga coffee shops lalo na ‘yung mga nakikita ko sa Facebook na nagchachampion doon. Hanggang sa naging kaibigan ko na rin ang mga barista nila. Pinupuntahan ko talaga sila.
Dahil sa Rain, mas natutunan ko ang coffee, mas minahal ko ang coffee. Parang hindi mabubuo ang araw ko pag walang coffee. Parang blood type ko na nga ang coffee eh haha! Lalo pa at na sa coffee shop kami. So nasanay ang na dila ko sa kape, nasanay din ang pakikitungo ko sa mga tao at sa mga coffee enthusiast. Binibisita rin kami ng mga ibat-ibang coffee roaster at iba’t-ibang barista. Pati mga Arabs na gusto maging barista ay pinupuntahan kami. Hindi naman kami madamot sa knowledge kaya tinuturuan namin sila. Nakakatuwa rin talaga roon kasi ‘yung mga tao willing din talaga matuto. So as long as gusto talaga, magshishare kami ng alam namin. Tapos mahilig din sila sa social media. Part din ng lifestyle nila ang social media eh. Karamihan nga sa kanila oorder ng coffee, tapos kukunan ng picture, tapos post. Hindi nila uubusin. May mga nakaka-appreciate rin naman mga black coffee. pag nagbrew kami tapos pinapatikim namin sa kanila, nagugustuhan din nila. So next time na bisita nila, hinahanap na nila ‘yung pinatikim namin sa kanila. Minsan nga nagdadala na sila ng sarili nilang beans eh. Kung okay samin ang lasa, iseserve namin. Pero pag hindi, hindi namin pinipilit.
Naisipan ko magbakasyon, at umuwi na for good. Noong andito na kami, hindi pa namin naisip na magtayo ng business. Nag usap-usap muna kami tapos nagbakasyon ako sa Palawan ng one month, pinag uusapan lang namin kung mag aabroad pa ba kami or mag oopen na ng business. Syempre if abroad ulit, may risk pa rin. Plan namin sa Canada or sa Australia. Kaya nagkabit na lang kami ng keychain ng Canada para abot pa rin namin ang Canada kahit sa keychain na lang haha! Pero sana marating pa rin namin ang Canada pero bakasyon na lang, hindi na work or kung magka-branch si Goldcup, sa ibang bansa na.”

22/07/2019

Adler of Goldcup as Being Human

“Ako pala si Ads, isang barista at chef, 24 years old, nag aaral ako sa isang TESDA school. Ito ang ginagawa namin ng kuya ko (pagbabarista), natupad na rin ang business namin. Ilang months na rin kami sa business na ito. Tulong tulong lang kami, parang pamilya na rin. Paunti-unti napapalaki namin ito. Susunod, pag ako na ang naging manager kung sakaling mag asawa na siya haha or pag may bagong business na siya, ako na ang magiging abala sa Goldcup.
Sana makatulong din kami sa ibang tao or mainspire namin sila lalo na ang mga gusto maging barista. Sana makapasyal din sila dito sa amin para matikman nila ang iba’t ibang uri ng kape at kung anong klaseng beans ang ginamit. Pati na rin syempre ang pagkain namin dito.”

21/07/2019

Mich of Goldcup as Being Human

"I can not say na assistant barista eh kasi hindi naman ako barista but I am passionate in what I do. Noong nagsimula ako dito, I wasn’t really into coffee but I drink coffee. Kaya pagdating ko dito, mas marami akong nalaman tungkol sa coffee. Mas naintindihan ko ang coffee. Hindi lang pala siya basta coffee. Part din siya ng lifestyle ng iba. ‘Yong mga tipong hindi kayang mabuhay ng walang kape haha."

21/07/2019

Banch of Goldcup as Being Human

"Dreamer, a dreamer to have better coffee here in our province. Dito kasi sa atin sa Palawan ang alam lang ng karamihan is to drink coffee, just to appreciate coffee or to use coffee for socials. Parang part lang siya ng social life natin. I am not saying na perfect ang coffee namin pero wala naman talaga makakagawa ng ganoon, walang barista na kayang gawin ang 100% exact taste na nagawa nya or to duplicate it ? hard to imagine. Magiging perfect lang ‘yon dipende sa umiinom, how they appreciate coffee. Kaya kami dito sa Goldcup, ibibigay namin ‘yong best experience ng coffee dito sa Palawan. Hindi siya ‘’yong magiging best coffee at best coffee shop dito, pero siya ang birth ng specialty coffee sa Puerto Princesa or here in Palawan. We are trying to educate people or we are informing the people na mayroong tinatawag na GOOD COFFEE which is about flavour, appreciation of coffee, i-appreciate ‘yong mga farmers, from crop to cup, ‘yong hirap nila para sa farm mula seedlings hanggang sa harvest pati pag process. Alaga kasi ‘yon eh."