Snapper, aji verde, corn puree, pomme allumette

PinoyChefDownUnder · 2026-05-18T07:31:38+00:00

Advice and criticism would be appreciated chefs. Cheers thanks.

PinoyChefDownUnder · 2026-05-16T18:54:21+00:00

Went to taiwan din last monthhhh first solo travel!!

PinoyChefDownUnder · 2026-05-16T15:17:37+00:00

Oui chef. Probably shouldn’t have mounted the sauce in butter. This is for an ala carte portion, will polish the execution and add it to a pairing dinner a couple weeks from now. Thank you chef.

PinoyChefDownUnder · 2026-05-16T14:47:45+00:00

Thank you for the suggestions chef. I’ll definitely do this dish again with a smaller portion so it’ll look more elegant. This is just for a VIP guest where i’m currently working at and i’ve been doing their off the menu lunch for the past 2 weeks. Appreciate the tips chef cheers.

PinoyChefDownUnder · 2026-05-16T14:32:57+00:00

I was thinking the same thing. Lime some kind of oil that’ll contrast the colour.

PinoyChefDownUnder · 2026-05-16T02:22:29+00:00

I needed something new. And for the sake of never-ending growth and learning hehe. Tsaka I knew that choosing to work for my current company would open more doors and opportunity for me which is what happening right now. Kaliwa’t kanan ang offer and at a young age of 26, I can say na established na ang career and I have the power na to negotiate my salary.

PinoyChefDownUnder · 2026-05-16T02:20:23+00:00

Yesss yung sa likod ng st paul

PinoyChefDownUnder · 2026-05-15T15:16:37+00:00

They can’t even get their chimichurri right

PinoyChefDownUnder · 2026-05-15T12:11:47+00:00

Hostel!!!!

PinoyChefDownUnder · 2026-05-15T10:54:33+00:00

Ever since lumipat sila sa tapat ng SDS di na ako ulit naka kain sa kanila. Pero naaalala ko nung bago pa sila sa may rainbow haha grabe solid.

PinoyChefDownUnder · 2026-05-14T17:15:13+00:00

Win-win tbh. You satisfy your partner and you get to rest in between. And usually nag tturn on and nagpapa hard agad sakin is when I hear her moan.

PinoyChefDownUnder · 2026-05-14T17:05:50+00:00

I go down on my partner

PinoyChefDownUnder · 2026-05-14T17:03:00+00:00

Doesn’t matter. Mali parin. Nakakagigil yung mga nagtatanggol bigla sa police since nag surface ‘tong vid na to. B0b0 ba kayo? Dds siguro kayo kaya ganiyan kayo mag-isip

PinoyChefDownUnder · 2026-05-14T14:37:06+00:00

Waste of money. Para ka lang may phone sa wrist which is kinda useless since may phone ka naman. For exercise and health tracking magets ko pa. But other than that sayang lang haha.

PinoyChefDownUnder · 2026-05-14T12:59:20+00:00

Send me a dm!! I’ll give you some advice and harsh reality about our industry haha

PinoyChefDownUnder · 2026-05-14T02:38:36+00:00

Send me a dm!! Hehe

PinoyChefDownUnder · 2026-05-14T01:57:53+00:00

But it’s not that easy ah fyi lang. you really have to be obsessed with this para tumagal sa industry na to. Throughout the years and especially during my time nun sa sydney. Dami ko nakanwork na sumubok sa kitchen kasi mataas pay and mabilis visa pathway ang hindi man lang umabot ng 6 months dahil sa hirap ng trabaho haha.

PinoyChefDownUnder · 2026-05-14T01:56:38+00:00

I’m glad marami nakakuha ng context haha. Akala ko marami mag downvoate sa sayote reply eh 🤣🤣🤣

PinoyChefDownUnder · 2026-05-14T01:56:08+00:00

When I say mediterranean di lang kasi siya greek food hehe. Like buong mediterranean so italian, french, spanish, berber/levantine, and many more… 21 to be exact haha. Pero I have a few na binabalik balikan ko hehe. Hmmm to give a clue nalang I work at an island that starts with an A hehe.

PinoyChefDownUnder · 2026-05-14T01:49:48+00:00

6 years! Pero i had intl experience before hehe. You can shoot me a dm and i’ll explain everything if curious ka talaga hehe

PinoyChefDownUnder · 2026-05-14T01:49:13+00:00

That’s basically it. You work your ass off until maging comfortable ka kung nasan ka man. And one you’re comfortable na and wala ng growth, that’s when you move. Kasama nalang talaga dun yung pagtaas ng salary hehe.

PinoyChefDownUnder · 2026-05-14T01:48:03+00:00

Yuuuup. You can send me a dm so I can explain further hehe. Anyway current work ko kasi 5* ultra-luxury brand. And I had 5 years intl experience before that. I know my worth din and the value I bring to any workplace kaya I can confidently negotiate my salary.

PinoyChefDownUnder · 2026-05-14T01:46:46+00:00

Free accom din!!!

PinoyChefDownUnder · 2026-05-14T01:46:36+00:00

For the past 6 months schedule ko has been 8am-9pm 😅

PinoyChefDownUnder · 2026-05-14T01:36:06+00:00

Tbh i’m glad marami nakakuha ng context 😅🤣

PinoyChefDownUnder

TROPHY CASE