My 48th Blog

Where Flour Meets Fire: My Return to the Kitchen

 

After my Bread and Pastry Class, I wrapped up that chapter with flour-dusted hands and a quiet sense of accomplishment. I figured I had the basics down—no need to return for another TESDA-accredited course, especially not in Cookery. I knew my way around the kitchen. Or so I thought.

 

A few good friends who I gained in my baking class egged me into attending this cookery class, although they knew I was more interested in dressmaking.   Yet somehow, I found myself once again at the familiar doorstep of MCHA. This time, I was suited up in black—a humble apron and hairnet replacing the pristine chef’s coat. It wasn’t just a shift in attire, but a shift in mindset: open, curious, ready.

 

It turns out this wasn’t a step backward. It was a continuation. A renewal. Perhaps even the beginning of something richer than just learning technique—a quiet rediscovery of why I cook at all.


Then reality checked in—I’m currently on a keto diet. I wondered how I’d navigate that in a traditional culinary course. And then Chef Sonia’s words echoed: “You may know how to cook, but do you know the techniques?” She was right. I knew recipes. But technique? That’s where I’d grow. And regardless of the dietary path I’m on, these lessons will serve any dish I create—keto or otherwise.

 

And so the journey begins: a new teacher, Chef Sonia, full of warmth and wisdom; classmates all younger than I am, each carrying their own spark; and a room humming with possibilities.  I may be the experienced (oldest) one in the room, but there’s magic in being a beginner again. May this be a season of growth, flavor, and unexpected joy.

 

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