Food memories with fathers
Fatherhood is many things to different people. For some it may be a symbol of strength or guidance, while to others it’s the foundation of the values they carry today. These F&B dads reflect on the traditions they observed with their own fathers around food and how they’re creating new ones with their own family.
Jorge Mendez
Chef and owner of Mõdan, Some Thai, Makanai
Jorge Mendez has seen a sharp expansion of his concepts in the recent year. But this doesn’t stop him from making time for his family. “Most of my free time is spent with my wife and children every Sunday since they don’t have work or school. Our tradition is to enjoy a long outdoor lunch followed by what we call Sunday Steak Dinner, celebrating together after a busy week of work and studying,” he says.
Michael Concepcion
Creative director, Standard Hospitality Group
“My dad [John Concepcion] was the ice cream man growing up. He made ice cream for a living, so that was always fun as a kid,” he says. With two young girls of his own, Concepcion wants to recreate that childhood. “I love taking my girls out on ice cream dates. We tried the no sweets thing early on, but the occasional treat with them is too fun and special to pass up.”
Lawrence Tion Cua
Co-founder, Bun Appetit
“Becoming a dad completely changed how I see the dining experience,” muses Lawrence Tion Cua. “It makes me want to do better for every guest who walks in with a little one.” Since Cua isn’t in the kitchen or on the floor for Bun Appetit, he spends most holidays with his three-year-old son Benjamin. “Sunday brunch has always been our thing even before Benjamin came along. Now our boy is part of it, too. Some traditions just grow into themselves,” he says.
Bruce Ricketts
Chef and co-founder of Iai, La Chinesca, Sensei
“We didn’t really have food traditions but I have strong memories of things we ate a lot growing up,” says Bruce Ricketts about his days with his father. Now, he is also excited to introduce the world of taste to his son Galo. “I feel like I will be reliving my childhood food cravings with him when he can eat more adult things and we can really have a conversation about taste and texture.”
Martin Kaspar
Chef, L’Entrecote
“Every Father’s Day, we would gather around a pot of cheese fondue… and my father had a set of fun rules. If your bread slipped off and disappeared into the fondue, there was a penalty!”
Ken Alonso
Founder, Proudly Promdi
Ken Alonso’s young daughter Ines is exposed to the work he does since in many instances all she has to do is walk downstairs to see him at work.
“When she visits me in the commissary, she always asks for a strawberry shot, which is just strawberry syrup with water in a shot glass! It’s definitely different from being a corporate dad for sure. I’m grateful that I can spend more time with her depending on my work schedule.”
Read the full story on lifestyle.inquirer.net
