Month: March 2015

Of First Princes, Princesses and Loss: Some Words of Thanks

That part of childhood where one starts believing in princes and princesses, but more importantly, in magic; that good triumphs over evil; and that there is more to life than riches and looks — lessons from fairytales, wonderful stories he used to read to me at bedtime. Those lazy afternoon snack times where he whips up his home-made pancakes; his artsy self creating elaborate birthday stages. Upon adulthood, the one prayer he had for us cousins to find our own princes and princesses who wouldn’t ever turn into frogs. Thank you, tito Nam, be at peace now, you are so loved.

On Failure, Finding One’s Path and The Continuous Pursuit

It feels like ages ago today since a friend and I ventured into an experiment that lost us a lot of time, effort and capital. It was not a successful undertaking — we were naive, inexperienced, and suffice it to say, now older and wiser, there are a lot of things we would have done differently. For a few years I regretted the decision to go into the business, and subsequently, fail at it. But there is a lot of truth to this, though a cliche — that failure, I have found, helps shape you. Professionally, I wear many hats. I went to college for business, subsequently found myself in communications, graphic design, web, digital and marketing. I was speaking to a colleague a few weeks back who has just recently started an online business of her own, which led me to reveal to her my personal history down the path of entrepreneurship. In the few minutes we spoke about ideas for her venture, I realized that had I not tried — failing at it, …

My Mental Health Day at Pangea

The trend in the food world these days seems to be pop ups — places that set up at selected spots at a limited time, with a theme and specific menu. In recent years, established restaurants have also done pop ups, bringing their food closer to people other than those living in their own cities. This weekend my boyfriend and I had the opportunity to go to one of these pop ups — the Culinary Institute’s Pangea. We had learned that the director of Pangea was given limited resources to come up with a concept, turn one of the students’ former dining rooms (if you are not familiar with the Culinary Institute, it is where arguably, the best chefs are trained) into a restaurant, a menu befitting the CIA’s reputation and a specific deadline. What they have come up with is very impressive, an “earth-conscious” menu that takes into consideration the way we “produce and harvest” the food we eat, drawing into it many cultural and culinary techniques while remaining true to the ingredients. Aside …