For the Love of Provence: The Pitch for La Pitchoune that was never submitted
I never had a formal culinary
background, but at one point in my life I did one of the craziest, boldest and
yes, I must say one of the best things I ever did in life. A Consular and
Diplomatic Affairs graduate from Lasalle
– turned Line and Pastry Cook for Manila’s pioneer Bakery & Café by the
name, Wildflour. I was unstoppable as
I sought to be the best Pastry Chef that I could ever be.
Fearless was my middle name.
My soul seeks to live, and
breathe, and cook, and bake and serve once again through this Divine gift - turning
simple, wholesome ingredients into delicious and nourishing dishes that warm
one’s heart. Our society has become so preoccupied with all other things that
we forget the importance of preparing our own food from scratch and really take
that time to channel loving energies into our food.
Cooking, in itself, indeed is an
Art. If given this opportunity, I would happily create and share warm fresh
herbed vegan butter to glaze on top of our freshly sliced baguettes, marvel and
fearlessly take part in cooking ingredients that may look and sound (sound, oh yes, definitely! laughs) foreign - challenging the “limits” I did set for
myself when it comes to what I could and couldn’t eat.
I don’t want to be afraid anymore.
I wish to revitalise my love and
excitement if not as a Cook, but even as a normal person who wishes to bless
her family, friends and loved ones with good food once again. This opportunity
to cook at La Pitchoune’s kitchen where the legendary
Julia Child left traces of her genius would hopefully (and yes, I mean who wouldn’t be inspired?) spark that brave soul
once again to not be afraid – to go deeply within and let intuition be my guide
me as I share such wonderful space with equally passionate souls – waking up
early to pick up freshly baked artisanal breads, breathing in Nature’s goodness
as we stroll around and explore Provence’s farmers markets, living like locals
even just for a few days. And as I can imagine the best part of it would be the
priceless moments of discovering well-kept culinary secrets, and genuinely
connecting to one another while enjoying a sumptuous dinner or while having
some croissants and jam for breakfast – reminiscing what good of a meal we had.
The best Chefs that I’m grateful to have known so far always seek to refine
their craft through this infinite knowledge – and I wish to experience every
single thing that Provence has to offer.
My soul irrevocably misses it. I
miss delighting people’s palates with my food and start taking ownership of my
life.
The kitchen would be a good place
to start, don’t you think?
Oh did I just hear you say La
Pitchoune? Well then, I bet we’re off to a great opportunity of a lifetime.
I’m just sayin’.
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