ONE BIG ‘FORTY’
‘40’ is probably not the number we traditionally celebrate in society–unlike that of the jubilee numbers: 25, 50, 75 or 100.
However, the particular number may be special for this newspaper since it is, in fact, celebrating its 40th anniversary this 2025.
Moreover, other than this, world-renowned psychologist Carl Jung believes that “life does really begin at 40” (or in one’s forties), suggesting that by this stage of the life of a typical human being, he has already accumulated enough experience that can provide more clarity needed to pursue a more inner fulfillment. By this time, according to Jung, he is done with the “experimental” stage of his life. The polymath believes the first 40 years (the first half of life) were “preparation for our self-becoming”, wherein we do our “research”, learn about the world and figure out who we really are.
In short, when we’re young, we get to undergo that period of “absorbing”–forming, adjusting, adapting our values and beliefs until we reach that point of “real work”, wherein we start living life on our own terms.
This belief is likewise eagerly shared by Chef Edward Bugia, chef and part-owner of Flipside burgers and Easter Coffee Club, now already in his forties and has been in the food and beverage industry for 20 years now.
“Wala ka na doon sa what do I do with my life. Andun ka na sa what do I do next,” he divulged during an exclusive interview with Philippine Daily Inquirer Motoring. (You’re not anymore in ‘what do I do with my life. You’re in ‘what do I do next’.)
Furthermore, Bugia also shared that in his two decades as a culinary artist, he has already gained an ample amount of experience, eventually developing a certain kind of maturity through the years.
“If you watch Gordon Ramsay, in real life, we’re actually like that. It isn’t just a show on television. I believe that’s how we work,” he admitted.
“But as a chef now, I’m not that demanding anymore. As we get older, we’re calmer. We are more mature,” he then continued, pertaining to how life has taught him.
He added: “It’s a fact of life. People make mistakes. As chefs, we make mistakes.
Food is not supposed to be perfect. Food is supposed to be enjoyed”.
Practicality over style and performance
This nugget of wisdom has also trickled down to other areas of his life.
According to him, part of his job is checking and monitoring the several branches and restaurants that he owns around the metro, making his car an integral part of his daily life.
“Before, I used to own a Jeep Wrangler Sport, which is a gas guzzler,” he revealed.
This behemoth sports 3.6-L V-6 engine, which produces 285 hp and 354 N-m of torque, packed with a command-trac part-time 4×4 system, capped by 32-inch all-season tires.
“Imagine that as my daily driver.”
“Yes, it’s great for off-roading, overlanding, camping and all. But how often do we do that compared to how often I drive that to work on a daily basis,” he said.
“As I got older, I learned to be more practical. So, I sold it.”
Breaking the stigma
After selling his Jeep Wrangler Sport, he shared that he now prefers being behind the wheel of a Chinese car.
“I now drive a hybrid,” referring to his newly-bought BYD Sealion 6 plug-in hybrid electric SUV.
“For the very first time, it was one of the smartest decisions I’ve ever made in my entire life,” he jested.
Per Bugia, they have just moved to Antipolo in Rizal this year and they have branches all the way up to Alabang, reiterating the rigors of daily two-hour traffic gridlocks along those areas.
“Using a hybrid vehicle in these situations is so convenient,” even citing his car as his ‘third space’.
“I’m always stuck in my car. But oh man, the creature comforts, the drive itself, the convenience of everything, I’m just speechless. These Chinese cars, the stigma is unwarranted na.”
He even further underscored that the learning curve of these Chinese cars penetrating the Philippine market was “so fast”.
“You don’t have to worry about your fuel since you can charge in malls. Plus, my wife and I live in Antipolo, so unlimited downhills, meaning we get to maximize regenerative braking and all. Fuel efficiency is topnotch. The car is truly as advertised. They’re simply just great cars. ”
Culmination of all his years in the hospitality industry
Other than his thriving career as a chef, Bugia also shared that he currently leads his high school batch as chairman of their Alumni Grand Homecoming celebrations this December.
“It’s our 25th year as Silver Jubilarians for our Ateneo High school batch 2000 and I ‘ve been given this special task.”
He believes that ‘quarterbacking’ this whole homecoming has been a culmination of all his years as a chef.
“The food and beverage industry is a hospitality industry. And what is the alumni grand homecoming…it’s one big party!”
One big lesson he has strived to live by in not just organizing the big grand special affair, but in his life in general, is that “if he wants something, he would make sure that he would really work hard to earn it.”
“Nothing is ever given to us on a silver platter.”
In a nutshell, now being in his 40s and bringing along with him a treasure trove of wonderful lessons in his career, car ownership and just life practically, he disclosed that with the upcoming grand homecoming, ‘Chef Ed’ looks forward to celebrating his life together with his fellow batchmates, not just as Ateneans, but also as proper members of society itself whom which their humble university can be proud of.
Furthermore, according to him, his ultimate dream is to make sure our country has food security through proper support by the government, along with making sure that our ingredient eco-system is properly fixed.
His involvement in such a meaningful advocacy? Now, that still remains to be seen.
