wok

About Me



I am originally from the Philippines and have lived internationally at a very young age. My father's career with the United Nations brought the family to different parts of the world, like Thailand, Laos, Jordan, Israel, Congo, Pakistan and Switzerland. It was in Geneva where I met my Swiss husband, Daniel.


Daniel also followed the footsteps of my father. From Switzerland we were assigned to Taiwan. We adapted immediately with the people and of course the Chinese food. I learned Chinese cuisine in a culinary school for a few months with a Swiss friend. The other places that my husband's career took us was Brazil, Colombia, the Ivory Coast, Mexico and the United States and finally back to Switzerland to settle down here. During all those travels, from my childhood to the present I have always been fascinated by different cultures, the people, their language and their cuisine. My mother was the prime influence in my culinary interest. She is a great cook and thanks to her she encouraged and taught me how to cook. I carried with me the interest and curiosity of learning as I followed my husband to different assignments. I entertained a lot at home for friends, business associates and diplomats for my husband. We were invited frequently to international parties. Many of our friends are from different cultural backgrounds. One evening we would be eating Indian food, another evening it would be Chinese, Malaysian, European, Filipino and the list of countries goes on. When there is a dish that I specially liked, I would call the hostess and ask for the recipe. Fortunately I was never turned down. The hostess was always willing to share her secret. Having the passion of trying different dishes I joined different cooking classes in each country we lived in. I joined the International Women's Club, the Newcomer's Club and the American's Club. In Abidjan I formed the AsianWomen's Club and in Mexico I revived the Asian Women's Club.


Friends encouraged me to start a cooking class so that they could learn Asian dishes to add to their repertoire. So I started my first cooking course in Colombia and it was very successful. I had to form three different groups. When we moved to Abidjan I also started a cooking class. People enjoyed the dishes they were learning as they were different. Also my classes became a way of socializing specially for expat wives who did not have any activities.


I also participated in school Bazaars to raise funds for charity. My four sons' friends and classmates would be first in line with their beaming faces. With enthusiastic students and parents, within a short period the stand was wiped out of food. The most successful food were the spring rolls, samosas and noodles. People seemed to really appreciate Asian food.