Asked to whip up a dish, Noel Nathaniel prepared a recipe passed down from generation to generation, specifically inherited from his mother.
Bicol Express, named after the region Bicol located in the southeastern area of Luzon in the Philippines, was a staple on his family’s dinner table.
The dish has a cherished connection to home. Growing up, this rich, creamy, and spicy dish, made with tender pork cubes cooked in coconut milk and chili peppers, remains a memory of his childhood in Cebu.
Now, living thousands of miles away in Toronto, Nathaniel carries his mother’s recipe with him, cooking Bicol Express whenever he feels homesick.
“Every week, my mom sends new family recipes so that I can cook them over here,” Nathaniel mentioned.
It’s pure comfort food for him, bringing memories of family gatherings and his mom’s nurturing presence.
Nathaniel, a 30-year-old international Culinary Arts student at Humber Polytechnic’s North campus, is adjusting to a fresh beginning while pursuing his love for culinary arts.
He moved to Toronto, known for its diversity and vibrant culinary scene, to pursue his dream of becoming a chef.
“I chose Canada because it’s a melting pot of cultures. It’s been a great opportunity to experience different cuisines and learn from top chefs,” he said.
Adjusting to life in Canada has been a challenge for Nathaniel.
“Budgeting here is tricky, and I wasn’t used to this kind of public transportation, but I got the hang of it eventually,” he said.
However, living with other Filipinos has provided a sense of comfort and belonging.
“I’m lucky to live with a Filipino household where we all hang out during our free time,” he said. This sense of community has helped ease his transition, making the foreign feel familiar.
In the kitchen, Nathaniel is continuously developing his skills.
“I’ve learned techniques like butchering and perfecting mother sauces, and it’s exciting when my chefs compliment my dishes,” he said.
Nathaniel wants to work as a banquet or fine dining chef, progressing from sous chef to head chef. He is also working to earn the Red Seal certification and becoming a certified Chef de Cuisine.
For Nathaniel, being a Filipino at Humber is more than honing his culinary skills — it's about expressing his culture and embracing new experiences.
