Chef Mark (right) with Steven Silva at the Marco Polo Hotel in Davao City.  

Chef Mark Figuracion, a PGS graduate in this institution is now the head chef @ Dos Amigos Mexican Restaurant, Davao City. The said restaurant is owned by foreigner investors specifically a South African and a New Yorker.

During his on-the-job training, Chef Mark was awarded as an Outstanding OJT at Marco Polo, Davao City. His outstanding performance opened a gateway for more and needed OJTs and Chefs from Gerardo’s.

            Chef Mark narrated during his interview for the Chef narrative report that PGS at Gerardo’s is really that serious and it means business. It is his business not only to finish the program but to be at his very best. His trainings here doesn’t only focused with the skills and ability to handle stress in the kitchen, but the values orientation that one should love his work or else work is no more. A commitment to give importance to work, values and skills are the things that Gerardo’s taught them well.

“If you don’t belong in the kitchen, get out!” This is one of the most challenging reminders at Gerardo’s that really equipped him to be alert at all times. He shared that it is a fulfillment to be called and acknowledge as Chef with every word of it. All what he has now, it is because of the trainings and exposures at Gerardo’s. The school has able to equip him indeed a world class training that he is able to cope with the demand in terms of intercultural adjustments basically when it comes to food, chef to client relationship, and that distinct food orientation in every culture.

            He shared too that working in the so called ‘real world’ doesn’t scare him that much like his co-workers.” This is not new to me because when I’m still schooling, Chef Gerry and Chef Faith have been giving us that “real world” so to speak. It’s a real harsh kitchen words and consequences if you would not do best in your work. I’m that lucky actually. Another instance that I met other chefs; they would even raised an eyebrow and even asked where is Gerardo’s located, or they would tease me, in GenSan? A culinary arts school? Now, to see is to believe. It feels good that I gained their respect through my work and not with words. My mentors shaped me to enhance my palette .I become more efficient with every food I prepared. I become more daring and creative to create new dishes and flavors . I’m happy too that the clients love my new food creations and recipes. And I become more excited with the every kitchen adventure especially now I’m a head chef. I never forget too to assist my staff to give their best which I learned that from my mentors. “

“Now that I have been working as a Head Chef, I would not stop being grateful to PGS, to TESDA and especially the Chefs who gave me a heart to heart   education and hands on .They gave me more than what the allowance and allotment from the scholarship…not only the commercial cooking know- how but culinary itself and even a lot more.”  said Chef Mark.

            He also wished that the PGS program will continue even after President Gloria Arroyo’s term. This has been a big help for students like him who never thought that dreams can come true through education.

            “I am proud to be a graduate of Gerardo’s. This is just the beginning for a brighter future in culinary. Walang atrasan kahit sinong chef sa trabaho.”Chef Mark proudly uttered with a beaming smile.

          This school had one best word to describe Chef Mark: A Total Transformation. “It’s been a long way up for him, but he never gave up. During his ojt , he just walked daily from his dorm to the hotel in order for him to minimize a ballooning needed allowance during his training .He started working at the age of 16, and believe it or not he was able to work in all food chains here in the city. During his training here @ Gerardo’s, he has acquired skills and first hand experiences to be a world class chef. His persistence, commitment and dedication brought him to where he is now.’

- Chef Gerry Arbis

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