When he was in college pursuing a career in law, Ricardo Bojador, then a working student, washed dishes at a five-star hotel in Ermita, Manila, to support himself.
Bojador, who hails from Bicol, had to drop out of college at University of the East – Recto to work full time and bring food on the table for his siblings and parents. “Washing vegetables and receiving deliveries were my first responsibilities in the kitchen. I would come early from my usual shift so I could finish my task and have extra time to learn more,” he told Rappler.“My mission was to gain the skills required to be great in my field, and I worked towards that every day. I put in the hours, worked silently and focused on my goal, hoping that my food and work would one day speak for itself,” he added.
Bojador’s exposure to the city’s high-end dining venues came in 2008 when he got a job as demi chef at Jumeirah Group Hotels where he worked for 5 years. “During that time I gained more valuable experience in running a kitchen. I continued working hard and got promoted thrice until I was given the position of sous chef,” Bojador said.In 2013, Bojador joined the trendy Katsuya by Starck as a senior sous chef.
“People always say, ‘You must love what you do,’ which is true. However, it is as important to love and believe in the team you work with and that alone makes a lot of difference,” he said.
Congrats!
Reminded me of that E-heads song, but with a happier setting: 🎶... Tagahugas ka raw ng pinggan sa may Ermita... 🎶 😊
Congrats Oragon!
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