From Kitchen to Executive Office

As projected by a popular soda cracker TV ad, all of us will have our own break. The ultimate chance may come once-in-a-lifetime and if you let it pass, whether accidentally or not, there might be no magic charm that could help you turn back the lost time.

Most of life’s successes are not only tough luck. They require passion, faith, willpower and more constructive thoughts—much like the case of JM Matienzo, a master baker turned boy helper, administrative assistant, personal assistant and now, managing director of Ariva! Events Management. When his break came, he simply took the shot and the rest were history.

While JM manages his own event management company, he acts as a leader of a committee of experts that organizes business seminar-workshops for various types of people and training needs. He treats his team not as subordinates but as business partners. “Whatever responsibility they have, they have full ownership to it,” is what he says in order to express his trust on them.
And now that he is already settled in his corporate seat, the 31-year old entrepreneur is not afraid to look back a little at his past and share his inspiring story to others.

In 1995, JM stopped schooling and started working as a baker in a small pastry shop in Paco, Manila to support his family. Shortly, he applied as a boy helper after seeing the job ad in a newspaper. He was hired, and he would later find out that this would become the turning point of his life.

At that same year, JM worked as an administrative assistant for Megavision, a company owned by motivational speaker Harry Pound. JM showed exemplary performance despite the fact that he has not completed his studies. Harry then made him his personal assistant after discovering his leadership skills and potentials. When Harry retired from work five years later, the young trainee took over the duties he left behind. JM became the president and managing director of a newly established training and consulting firm, and eventually he founded Ariva!, his own event management company.

JM aimed and managed to reach high and far. With all his immeasurable successes, he holds some guiding principles from Harry. Aside from the passion to help others, he also learned the “Be-Do-Have” attitude. “You have to BE before you can DO. And DO before you can HAVE,” as JM shares the key factor to winning a break.

For more business coaching, contact JM Matienzo and Ariva! View Ad

The Needlecraft of Success

Everyone wants his or her own place on earth. Choosing a life to live and finding a fortune may take a long period. Blessed are those gritty enough to pursue their dream at an early age and enjoy continuous success — much like how the story of Cherrie G. Cariaga, owner of a fashion house called Drezzee has been created.

A certified public accountant, Cherrie graduated from Assumption College where she became a student of President Gloria Macapagal-Arroyo in Microeconomics. But perhaps accounting was not her calling. In 1985, something happened that served as her inspiration to shift career path.

“At the age of twenty-seven, I was employed (in a financing company) when I met a client who was into garments and I could see how glamorous she was. I thought maybe her business was doing well. Then, I imagined myself in her shoes,” Cherrie shares.

In 1987, Cherrie resigned from her job after a friend with a clothing line in Cinderella proposed a partnership. With five borrowed sewing machines and a few staff hired, she took the risk of putting up a fashion house of her own, which she called Drezzee. Initially, the business catered to the entertainment industry, making dressy (that is why it is called “Drezzee”) outfits for female entertainers who work at night. And Cherrie made it. Yet, like any other business start-ups, it’s not a smooth ride to the top. Shortly after forming the business, Cherrie’s partner left but that didn’t put her spirits down.

“I was able to survive because I have excellent designers, equipment and outlet (Cinderella) where I can supply my dresses,” says the 51-year old entrepreneur, who looks much younger than her age.

However, just as when Drezzee managed to create a niche in the fashion industry, one of her designers and good friend (the now famous) Larry Espinosa, sought independence from Drezzee and went solo. She then changed their brand from “Larry Espinosa for Drezzee” to “Drezzee by Cherrie Cariaga”.

“I guess it was also a blessing in disguise when he left, because I learned how to stand on my own,” she asserts.

With her achievements, Cherrie is a living proof that absence of formal training is not a hindrance to success. She may not be a graduate of any fashion course but experience and creativity seemed enough for her to go on with the business: “I have fashion sense. I know what’s nice, what’s in and what’s baduy. But now that the competition is getting tighter, it pays to have a relevant educational background. The good thing for me is I can still use my accounting skills in balancing my finances. And as I go along with managing the fashion house, I’m learning how to execute well.”

Now, Drezzee carries beautifully detailed gowns and dresses for weddings, debuts, cocktail parties, clubbing or any other occasion from ready-to-wear to made-to-order. According to Cherrie, new clothing piece is being sewn everyday. “We already have followers who come to our outlets to look for latest designs. So, we are always on our toes with fashion. We have to do a lot of research. We go with the trend and we never stop working. It’s exciting and stressful at the same time.”

Stressful her job may be, but she feels a sense of fulfillment when people stop by her shop and say "your dress made me feel so special," or "thank you for making me feel like a princess on my wedding day”. Knowing that her clients are satisfied and happy makes her feel great, as she believes in making a difference in their lives by making sure that occasions become real special moments. (Myka Santiago)


To contact Drezzee by Cherrie G. Cariaga, VIEW AD.

Mastering the Filipino Art of Self-defense

When the situation puts you into a fight, face the enemy and never run away. This philosophy momentarily describes the life well lived by a dignified warrior—Grandmaster Vicente Sanchez, founder of Kali Arnis International.

GM, as his apprentices politely address him, is not just an ordinary arnisador or arnis player. He is widely known for his craft not only in the Philippines, but also in the international sports scene. He has been teaching arnis to hundreds of Filipino and foreign (commonly American, Australian and Korean) students for 48 years now. And at the prime age of 75, retirement is still and will remain quite far from his mind.

Every story has its own beginning, and nothing is more encouraging than one’s chronicle of success. GM started on with his athletic profession when he was about 15 or 16 years old. He would always go home with a bruise, black eye or cut until his father, a fine player of dumog, a form of Filipino wrestling, made him learn self-defense from an arnis master. “My father wasn’t able to teach me dumog because he was assigned in Manila for work while I stayed behind in Mindanao. Pero talagang arnis ang gusto ng tatay sa akin noon pa,” shares GM.

The history and discipline of arnis

According to GM, arnis is an ancestral heritage born during the Spanish Colonization Period. Natives like Lapu-lapu were essentially used to itak, kris and bolo. When the Spaniards realized it, they banned the sharp weapons and replaced them with yantok. “Kaya sa pagtuturo ng arnis, ang palo pataga. May paraan para salagin ang blade nang hindi nasusugatan, dahil ang kamay natin may mga weak points. So, I always say that we practice arnis to learn the blade.”

Arnis is an extension of the arm. Without arnis, you can use your hands using the same principle—mano-mano. Its original name is arnis de mano, and it has several techniques from distant fighting to ground fighting. “‘Pag arnisador ka, marunong kang pumalo, marunong kang sumanggi ng pamalo at ng panaksak. Now, arnis is one of the most famous (forms of) martial art that even foreigners are very much interested to learn it,” he states.

Just like other sports, one must avoid vices (drinking, smoking, etc.), eat right, and practice regularly. “Practice every other day or at least three times a week for three to four hours a day. If you can do it every day, that’s better,” advises the grandmaster saying that practicing only once a week will slow down the learning process.

On mastering the finest techniques

GM initially learned the dominant style of Cinco Terros (five strikes: four cuts and one thrust) from his very first grandmaster-trainer, Antonio Javier. Then, he learned Kasilagan (crown strike) from Jhony Panuringan who was teaching such style of arnis in Pangasinan. His journey to the arnis world continued on as he became a stuntman and choreographer of fight scenes in local movies. “Ang grupo namin ng mga stuntman ay may kanya-kanyang specialty. ‘Yung iba magaling sa suntukan, sa karate, sa kung fu. Pero kapag arnis na ang kailangan sa pelikula, ako na ang tinatawag ng mga direktor,” he says proudly.

It was in the movie industry that GM met then popular action star Roland Dantes who later became his close friend and kumpadre. Dantes introduced him to founder and Grandmaster of Modern Arnis (a self-defense system composed of injury-free training methods and developed to preserve older Arnis systems), Remy Presas, the leading arnis instructor who propagated the martial art outside the country and to Grandmaster Ben Luna Lema of Lightning Scientific Arnis International who knew Tersia Serada, Cadenilla y Espada y Daga (bolo fighting and dagger fighting). The two grandmasters taught him their respective arnis styles.

“I learned four techniques. Iba-iba sila, pero pare-parehong maganda. I started at 16, and I became a teacher when I reached 20. Until now, I still teach.”

On becoming a grandmaster and further

GM relates that all arnisadors start as a black belter. He (Lakan) or she (Dayang) will have to take ten levels before turning into a red belter. When an arnisador has been teaching for fifteen years, he or she will be promoted to the position of a master. And in order to be a grandmaster, he or she must continue to propagate the way of arnis for another fifteen years. Upon reaching the 30th year, an arnisador will be automatically promoted to the highest possible rank, which is the grandmaster level.

“(Sad to say), the government has no program for us. I will only stop if I cannot move anymore. I may not have the same energy (just like before), but at 75, I can still move as much as anyone can. But I feel like I’m getting stronger every time. Retirement is very far from my vocabulary. We keep on going. Sometimes, we call ourselves the unsung heroes because we are propagating arnis not just in the Philippines but throughout the world,” concludes GM. MYKA SANTIAGO

Catch Grandmaster Vicente Sanchez all-week round at Marikina Sports Center. For inquiries, View Ad.

Making a Statement through Woven Art

A 27-year-old architect-cum-artist-cum-writer has been making a statement in the world of fine art. And it’s not just a statement – it’s a Filipino statement woven in his every masterpiece. The first and only painter of acrylic on banig as canvas, Jomike Tejido has given our very own hand-woven mat a new purpose in life – to promote environmental awareness and showcase the richness of Filipino art and culture.

One need not be seriously arty to be able to appreciate Jomike’s works. It was such a wonder seeing his paintings in his mini studio at his residence in New Manila, Quezon City. It felt more like wandering in the woods with all the colorful natural creations than visiting an intimidating art museum. The large art piece of “Ang Mga Ibon sa Bundok Tabor” inspired from a chapter of our very own Ibong Adarna tale, grabbed attention with its vivid colors and detailed execution. “Morning Forest,” on the other hand was a delight to the senses. The bright color combination of yellow and orange can move one to a happy state and say “Good morning, sunshine!” Significantly, the texture of banig makes his every art work more impressive.

Even more exciting was talking to the man behind the amazing banig paintings, who despite his many accomplishments has remained humble and modest. From his first banig art, which was sent as an entry to Japan-based Noma Concours 2000 and the ones that won a finalist medal in NC 2006, Jomike has created more that very well speak of his high regard for the environment and the Filipino culture. Here, Jomike speaks more about his love for art and the purpose of his endeavors.

Please tell us something about yourself.

I am an only child and have been into art since I was very little. I studied in Ateneo from grade school to high school and in UST for college. My parents, who are both architects, influenced me a lot while growing up, and reminded me of a balanced life of academics, art, enviro-awareness, sports and family life. The school kept me in a competitive level, as art teachers let me join competitions and the general academic-driven school taught me to multitask.

What is your specialization as an architect?
After I graduated in 2005, I worked for JT Manosa & Associates, then since 2007 when I got my license, I have been working for our own firm, Tejido Architecture and Art.We do modern Filipino designs. We infuse local materials and sometimes infuse these to modern homes and condo interiors. Our current project, the Acacia Grove Hotel which is set in Alabang, is a Filipino-inspired hotel and will bear banig precast concrete as part of our statement. It is currently in its design stage.

How did you get into painting?

I got into painting because it is just my favorite thing to do- create, draw, paint-- anything creative that I can get my hands into. I pioneered the banig painting in the Philippines and plan to make a mark in the world of fine art.

How did you get into banig painting, in particular?

I joined a contest called Noma Concours in 2000 and I entered banig painting as a way to showcase our country's agri products and therefore to serve as a statement as well as a unique art form which no one else has done. Gusto ko kasing kakaiba, yung hindi pa nagagawa. May gumawa na sa kahoy, may gumawa na sa papel yung sa canvas. So may list ako ng mga hindi pa nagagamit tapos nag- cancel out lang ako. Hanggang nauwi sa banig.

I did not win (the contest), and then I entered again in 2006 and won a finalist medal. I received a travel grant from the NCCA (National Commission for Culture and Art), and I was able to go to Japan and claim my award in the ceremony. There have been only 14 Filipinos who have won this award since the competition started in the early 1980's. I was the 13th. This success jumpstarted my career and made me decide on keeping banig as my signature look.

What inspired you to do such innovation?

The contest inspired me, as well as the fact that I pioneered it. Having my own identity set it apart from other painting media. The double-purpose of promoting fine art, Filipino culture, Filipino products and innovation in the world of fine arts makes me feel I’m doing something for myself (to achieve) a second career, and for the country, as I bring my works abroad for exhibits.

What is your very first banig painting?

The first one was more of an illustration and was done using non-acrylic paints. It gave a transparent look and it was for the 2000 Noma Concours. As for painting, I first made small rectangles and did non -representational abstract and sold them in Kish, a home designer store used to be located in Greenbelt 3 (Ayala Center, Makati). The reception was slow, but there were buyers. That audience-test was sufficient for me to study how I can improve and develop it.

When did you first showcase your work outside the Philippines?

As a Noma Concours finalist, I had a warm reception from the Japanese and other nationalities from Asia Pacific and the Carribean. I was part of the group show in Ueno, Tokyo, where everyone was happy to see my Fil-Muslim (Maranao) inspired works.

My first exhibit outside the country was in 2008 in the Volvo art loft in Singapore. I applied for it independently and the Philippine consul general was glad to assist us in various ways when we got to Singapore. It was a rich experience to showcase the works to different nationalities, noting that Singapore is known as a melting pot of various nationalities from Americans to Canadians, Chinese, Indians and art university professors. They all have not seen a banig painter and I was happy for that response.

What sets a banig painting apart from the traditional canvas?

The texture is a great deal, and its preparation may be more expensive due to the added materials and preparation needed. The mats come from an export banig supplier which treats the mats prior to delivery and has assured quality.

How does it differ in terms of execution?

The paint applies roughly and often is difficult to achieve small details. The mat surprises me at times with regards to how the paint adheres. This process makes it unpredictable and makes me create things I do not expect.

What are the memorable banig paintings you have created?

The Butanding, the Tree that Captured the Stars, and the Castles series.

Butanding was one of the largest (art) pieces that I have made – 8 ft. x 3ft. diptych, meaning, two 3 ft x 4 ft paintings glued together. In 2008, I partnered with Haribon Foundation for an art exhibit. That night, there’s also a musical play. The audience of the musical, became my viewers, too. There came the buyers of Butanding, a Canadian couple based in the Philippines.

Do you consider yourself nationalistic?

I’m nature-oriented. Even as a child, my art works were geared toward environmental awareness. That’s my interest, also animals. When I reached high school and then college, the idea of using art to promote my country grew on me.

As an artist, who are your influences?

I look into a lot of artists in different fields, and even architectural designs that can be translated into painting. The Bauhaus and the De Stijl movements are schools of thought that have inspired me to work with squares and work out of them, distort them and combine a series of contrasting shapes and forms that make up a balanced piece.

Who has created the greatest impact on your career? Why?

All people, especially Filipinos who have made their mark in the world for doing something great. I want to be part of those who have done what they love doing, and make a serious effect in making the world better through their creations. WILLETH LAUS

Besides being a licensed architect and banig artist, Jomike Tejido is also an award-winning children’s book illustrator and writer. He is the creator of Transformers-inspired Foldabots, folder-made robots that transform into automobiles, and former host of ABC 5’s art show, Art is Kool. View Ad.

Touching Hearts through Tunes and Lyrics

“It is extra-fulfilling for me to play a song back for a client and hand them some tissue when they get teary-eyed listening to my work. Moments like those are priceless.”

- Trina Belamide, Professional Songwriter

Innovative songs are being born everyday, as the classic ones continue to create history. Every song is magical in its own way. “L.S.S.” or “Last Song Syndrome” has been an ongoing Pinoy expression—a set phrase that describes how a certain melody would stick to one’s sub-consciousness. And what makes a song extra magical is when the so-called syndrome lasts not just for hours but for years.

“Now that I Have You” is a song that The CompanY, Philippines’ premiere vocal ensemble, recorded in the early 90s and its magic goes on after more than a decade. It is fair enough to owe it to the musical band that popularized the charming love song, but someone else deserves the initial glory. And that someone’s name, who is also behind other inspirational titles, is none other than Trina Belamide—a songwriter, record producer, vocal arranger, singer and entrepreneur rolled into one.

Trina did not take any formal songwriting workshops (aside from her seven years of piano lessons), but she started on with this hobby during her high school days in St. Paul College of Pasig. It was also at this time that she started competing in interclass and interschool songwriting contests. She chose to take up AB Communication in Ateneo de Manila University but she continued on with her passion for music by joining the college glee club. Trina’s professional career in music began in 1991, a year after her graduation in Ateneo, when Joey Albert recorded one of her songs after her friend Moy Ortiz of The CompanY asked her to submit songs for the said artist.

At present, Trina manages the family business, a small beach resort in Batangas, and The Trina Belamide Song Shop, a songwriting business that she has established. Read on to find out more about her sweet successes.

How’s the song shop business doing now?
Like many music-related businesses, we've seen better days. I can't quite say that The Song Shop is in full blast because lately I've been more focused on our resort business. But songwriting is something I always like to do, and nothing beats being paid for what you enjoy doing. I’m not exactly flooded with projects, and that’s a good thing on my part since I am able to give each product a lot of attention. It is always fulfilling to have clients come away with a song that is meaningful to them because I was able to give them the attention needed.

My clients are, most often, brides-to-be who would like a special gift for their future spouse. But there are also some who ask me to do songs for special occasions like birthdays or reunions, as well as corporate clients or those who are from non-profit organizations. So, while I can't say that the business is "booming", there are enough clients to keep it alive.

What has inspired you to go into this kind of business?

Just the simple enjoyment in the process of songwriting and discovering I had a gift and that people appreciate it. It's a wonderful creative outlet and it's great to be recognized for something you enjoy doing.

Who and what are your (musical) influences?

Barry Manilow was my main influence. I am also influenced by everyday music that I listen to—pop songs on the radio, even movie songs and soundtracks.

What is your latest songwriting project?

My last one was a collaboration with Mr. Jose Mari Chan on a project for one of his clients. It's my first collaboration with him that finally pushed through. I'm looking forward to more.

What about your favorite songwriting project?

There are many memorable ones but what immediately comes to my mind is the song "Where Peace Begins" which I wrote for Global Peace Festival 2007. I had to write and produce the song in a matter of days in time for the event at Quirino Grandstand, which had no less than Martin Luther King III as one of the speakers. The song went into production a day or two before my birthday, so it was extra fun working with friends who celebrated with me that time, and musically, I was very happy with the output—the arrangement, the singing, the mix and the song itself. It's always a great thing when I'm able to listen to my own works later on and give myself goosebumps! “Where Peace Begins” has since been translated into other languages and it has been such a blessing to be able to see that the song has touched many hearts and continues to do so.

What is the biggest challenge you have encountered so far as a songwriter? How did you handle it?

I once had to work with a client who was overly meticulous with the lyrics and demanded a lot of messages to be expressed in the song, which is really impossible to do when you have only 3-4 stanzas and 3-5 minutes worth of music to work around.

Knowing he was more particular about the lyrics, I worked on that part first and we kept going back and forth and editing. There were lines that didn't sound musical anymore, but I gave in to client demands and just gave him credit as far as the lyric-writing was concerned (I refused to have only my name as lyricist for that particular song!). Eventually, he approved of it when he realized that the deadline for his event was very close and we had no more time to edit any further.

What makes you different from other songwriters (here and abroad)?

My being a Filipino songwriter already makes me different from songwriters abroad, if only for my ability to write lyrics in my native language. What I think makes me different from other songwriters here is my being a very lyric-oriented songwriter who pays closer attention to lyric-writing compared to most of my colleagues. I believe I'm able to capture whatever message a client wants and put that into a piece of work that will move or stir them. It is extra-fulfilling for me to play a song back for a client and hand them some tissue when they get teary-eyed listening to my work. Moments like those are priceless.

I know that you have already achieved much in the music industry, but do you still have plans on expanding your career?

I continue to dream of being able to pitch songs to foreign artists.

If you’re not a songwriter, what do you think you’d be instead?

I might have tried to become a broadcaster or simply have my own business (which is what I have now). I've come to realize that there is nothing better than being your own boss and having total control over your time. MYKA SANTIAGO

For skillfully-crafted songs, contact Trina Belamide. View Ad.

Rocking the Hot Kitchen

“Chefs are actually rock stars in their own way. When they own a restaurant and it is successful, all the attention is on them.” -Rudolf Ranada, Professional Chef

Chef is not a title that is easily acquired. The hyped word requires vast achievements in the culinary industry and endorsement from the Hotel and Restaurant Association of the Philippines. And while there are many posers in this lucrative industry, one man stood out and showed that he deserves what it takes to be called a professional chef.

Rudolf Ranada has been an executive chef since 1990. He is a part owner of Lemuria, a French Mediterranean fine dining restaurant in Quezon City and a part-time instructor in MOST Institute Culinary School. He also does consultations for anything that involves food and beverage.

An engineering graduate, Chef Rudolf has made a noteworthy travel along the road to becoming a successful chef. Read on as he shared stories on how he strived to take culinary lessons while studying to become an engineer and what he did to earn a prestigious scholarship in Culinary Institute of America in New York.

What inspired you to take culinary lessons and be a professional chef?
When I was about 13 or 14 years old, I already knew what I wanted, which is to be a cook. During the 80’s, I saw a teeny-bopper film and I couldn’t forget a scene that depicts a chef passing by. And I said, “Whoa, that’s interesting!” I figured I could make a career out of that.

Also, I grew up in a family who considers food as the number one thing in life. My father is Ilocano and my mother is Ilongga, so I’m getting the best of the two worlds. We believe that if you want a good meal, you must know how to cook. Presently, there are four professional chefs in our family (including his wife, Golda May). So, food is a very important aspect that keeps our family together.

How did you start in the culinary industry?
My mom wanted me to take an engineering course just like my dad. She said HRA (Hotel and Restaurant Administration) and HRM (Hotel and Restaurant Management) are for women only, and since she was going to pay for my tuition, pinagbigyan ko siya. I took up Electronics and Communications Engineering in Don Bosco College. But she didn’t know that I was taking food and beverage seminars and short courses during sem-breaks and summers. Days after my graduation, a cousin of mine got married and the reception was in Le Souffle. There, I met Chef Billy King who introduced me to the pastry department. And I fell in love with it.

What does it take to become a professional chef?
From 1990 to 2000, my focus was on pastries alone. But from 1998 gearing up to 2000, I was already playing around in the hot kitchen. I incorporated what I knew in pastry with the main kitchen, and it became easier. Now, I am what they call a well-rounded chef. Whether you ask me to make bread or a main course, I can execute. You must know everything, not only baking or cooking, but (also) management and accounting. Because no matter how good you are as chef, you’ll still screw if you suck at managing your people.

A chef is a title given to you by your peers. You don’t give it to yourself. The Hotel and Restaurant Association of the Philippines will review you and your accomplishments, and that would be the only time that you will be recognized as a professional chef.

Why pastry? What is so interesting about it? My mom is an HE (Home Economics) graduate from UP, and during holiday seasons, she would bake fruitcakes, brownies and other goodies to be sold as giveaways. That’s how my interest in pastries developed. Pastry is the most difficult area because everything has to be measured. There is a lot of science in pastry—chemistry…you use baking soda, baking powder, cream of tartar, and you mix ingredients; biology…you use yeast in making bread and yeast is a form of bacteria; physics…you should know where the pressure is when you put a wedding cake on top of the table. It’s actually an exact science, and it teaches you discipline.

What are the disciplines of a professional chef?
My wife and I are already professionals in our field. We’ve been in the industry for more than 10 years. But no matter how perfect the dishes we prepare at family gatherings, the older people always have something to say—“Maybe you should put a little bit of this.” or “It’s a little salty for me.” In any business, I believe that you should have an open mind. You should be open to all criticisms because it makes a better person out of you.

What makes you different from other chefs?
I consider myself a hardcore cook not a chef. A chef is just a glorified name for a cook. Bottom line is kusinero lang naman ako. I still work inside the kitchen. If my staff will scrub the floor to make my kitchen clean, I will do it before them. If my staff eats pritong galunggong for staff meeting, I will eat it with them. I do not want any barriers. I practice what I teach. I practice principles in being a professional and as a human being. And these are the same principles that I have been living by for the 37 years of my life.

Most people might wonder what kind of dishes a chef like you eats at home.

I’m a breakfast person. I eat and eat breakfast and sometimes skip lunch. I love danggit, and corned beef and sardines with premium onions, eggs and lechong kawali. They still think we eat gourmet food like lamb or sea bass. But I even eat with my hands at home since I am allowed to do so. Those kind of food that you eat in a restaurant, diba nakakasawa na. You still go back to the kind of food that you are used to.

What is your favorite food/cuisine?
Any food that somebody else cooked. I love the lechon from Cebu. It’s so good, it doesn’t need sauce. And believe or not, I love street foods like isaw, kwek-kwek, abnoy, balut, one-day old and soup no. five. French food is good if I look at it in the aspect of being a chef. But me as a normal human being, I’d go for Japanese and Thai.

If you are not a chef, what do you think you’d be instead?
I’d be like a Japanese carpenter up in the mountains or a fisherman, but not an engineer because I hate numbers.

What advise would you like to give to aspiring chefs?
Education is very important, and as Jack Sparrow would say, “It’s your leverage.” Iba na ‘yung may pinanghahawakan ka. Practice makes perfect. If you don’t practice, what’s the point? It’s either you became a burger flipper or a culinary artist or craftsman. I don’t want to use the word “artist”. Because when you say artist, you use your emotions, while chefs have to do the things they do every single day as perfect as possible like craftsmen. Lastly, speak your mind and stand for everything you say.

At the age of 37, I am happy to say that I have my own piece of the world. MYKA SANTIAGO


Want to be a professional chef like Rudolf Ranada? Enroll in a high-quality culinary arts school. Click here

Turning Ordinary Photographs into Extraordinary Art

Earning a decent sum of money by doing what you do best describes one’s dream job. Only a few talented individuals are given the special privilege to work their own way and Jesser Khmer Levi A. Sumalabe or simply Bodz, an employed lead artist and freelance graphic artist, happens to be one of them.

Twenty-three year old Bodz is a graduate of Bachelor of Fine Arts major in Painting from Far Eastern University. He oil paints as a hobby, and had his works exhibited in schools and public places like Rizal Park. This wacky artist shares that he used to have a deep interest in dinosaurs and had first thought of becoming an archaeologist someday, but he took a painting course instead since he enjoys drawing so much. His parents had a full support on his desire to be a painter. His addiction to computers and games however, drove him into taking Advanced Computer Graphics in First Academy of Computer Arts after his college graduation.

“Simula nu’ng nakakita ako ng pentab (a ballpen-like digital art tool that allows one to thoroughly draw digital images), pinangarap ko nang makabili nu’n. Tapos, naisip kong mag-aral ng digital arts para mapalawak ko ‘yung na-self study ko na PS and Illustrator. ”

Bodz works as a lead artist in a digital media display systems company where he does animations and digital ad campaigns. But aside from his full-time work, this classic painter turned digital artist also accepts freelance services on graphic design, layout design, web design and web banner animation. Among all these sidelines, vector art is the most-requested service especially last Valentine’s Day.

Vectoring is the art of using geometrical concepts such as points, lines, curves and shapes in order to create a more advanced and whole image. “In creating a vector art, first you need a reference. It’s mostly tracing, then, ikaw na ang bahala kung paano mo didiskartehan ‘yung style,” explains Bodz. “It’s basically playing around with the picture and the background through a vector creating program like Corel Draw, PS or AI. Kailangan sanay kang mamulikat ang daliri mo, kasi precise dapat ang pagtuldok mo ng brezier point,” he adds. According to him, vector art is colorful, cartoony and clean compare to an ordinary photograph, which makes it a unique, personal and charming present for any special occasion.

For only one thousand pesos, Bodz can vector a small picture into a fine art, and framed it to a perfect look. He will visualize the design concepts for all its bits and pieces (just don’t give him a blurred picture or he may need an extra charge). To let his creativity pour, Bodz would ask a few interesting questions to his clients such as the likes and dislikes of the receiver and the date of the last couple’s fight.

Wonder why he’s curious about the relationship status? Well, believe it or not, he can base his work on that. Amusing as he is, Bodz relates, he once used a pop art style in a positive-negative film for his couple client who often fights with each other. On the other hand, he would do a pop art style and beach colors with swirly brushy background for a couple who shares smooth relationship. Now, that’s what we call “personalized gift item”.

Since he has a morning job, Bodz can finish an art work in three nights but it still depends on the picture and the theme preferred by the client. He is more than thankful that no clients have ever rejected his vector art projects, which simply shows that this artsy guy does his job quite professionally. Myka Santiago

For professional computer graphics and other related services, contact Bodz Sumalabe here.