Papal Visit
Louise Nicole R. Dabu Journalism
2 JRN 3 500 words
Chef Noreen De Guzman: The Papal Experience
01/26/15- Top of the Citi Restaurant with Chef Noreen De Guzman
Chef Noreen de Guzman, a pastry chef at the Chef Jessie Restaurant and one of the Chefs who served during the Papal Nunciature said that she wasn’t always a chef. She said that she graduated as a Medical Technology student back in college and did purchasing work for Chef Jessie’s Restaurants before becoming a chef.
“I asked my boss if I can work sa kitchen just to learn how to bake a chiffon cake. After rendering sometime sa kitchen, nagustuhan ko magbake. So I left my position in the office and studied pastry baking, eventually nagwork na ako after two months of practice.”
De Guzman was delighted when she together with Chef Jessie were chosen among hundreds of other chefs in the country. She heard the news as early as September last year.
“Nakita ko yung letter nakasabi “Papal Nunciature”, I was still in doubt at first but after learning that the Pope was really coming, I was really brought down into tears. Tears of joy.”
They had been chosen by the papal visit commitee led by the Apostolic Nuncio Giuseppe Pinto and archbishop of Manila, Luis Antonio Cardinal Tagle. Their restaurants was apparently known to Pinto, who would dine at Chef Jessie.
NOTHING EXTRAORDINARY
“We started cooking for the Pope nung January 16 at the Nunciature. We would wake up as early as 4am to go there and cook food for him.”
They were told that Pope Francis was a very simple man. They made the menu simple. They served Pope Francis a five-course meal but they narrowed it down to three because the Pope wanted a simple meal.
“We would serve him simple healthy dishes and cook food in less oil or no oil at all because he didn’t like oily dishes, maybe because he’s taking care of his health.”
Pope Francis also loved bread and had a sweet tooth, especially for chocolate. They would serve him
2 JRN 3 500 words
Chef Noreen De Guzman: The Papal Experience
01/26/15- Top of the Citi Restaurant with Chef Noreen De Guzman
Chef Noreen de Guzman, a pastry chef at the Chef Jessie Restaurant and one of the Chefs who served during the Papal Nunciature said that she wasn’t always a chef. She said that she graduated as a Medical Technology student back in college and did purchasing work for Chef Jessie’s Restaurants before becoming a chef.
“I asked my boss if I can work sa kitchen just to learn how to bake a chiffon cake. After rendering sometime sa kitchen, nagustuhan ko magbake. So I left my position in the office and studied pastry baking, eventually nagwork na ako after two months of practice.”
De Guzman was delighted when she together with Chef Jessie were chosen among hundreds of other chefs in the country. She heard the news as early as September last year.
“Nakita ko yung letter nakasabi “Papal Nunciature”, I was still in doubt at first but after learning that the Pope was really coming, I was really brought down into tears. Tears of joy.”
They had been chosen by the papal visit commitee led by the Apostolic Nuncio Giuseppe Pinto and archbishop of Manila, Luis Antonio Cardinal Tagle. Their restaurants was apparently known to Pinto, who would dine at Chef Jessie.
NOTHING EXTRAORDINARY
“We started cooking for the Pope nung January 16 at the Nunciature. We would wake up as early as 4am to go there and cook food for him.”
They were told that Pope Francis was a very simple man. They made the menu simple. They served Pope Francis a five-course meal but they narrowed it down to three because the Pope wanted a simple meal.
“We would serve him simple healthy dishes and cook food in less oil or no oil at all because he didn’t like oily dishes, maybe because he’s taking care of his health.”
Pope Francis also loved bread and had a sweet tooth, especially for chocolate. They would serve him