Maxine Syjuco: Child of Art

Artists are the select few with the gift of interpreting and bringing new life to the nature of things around us.

At first glance, Maxine Syjuco would strike you more as an artist's muse: she has an allure that captivates the senses of people around her, drawing them more to her with her naturally effervescent character.

Though not just a muse, Maxine is credited as one of the youngest and most promising artists of today. Maxine has already translated her deep passions for her own artistry in different mediums. Her family is quite well-known, dwelling in diverse forms of arts and expressions. Growing up around art and artists, it was inevitable that she imbibe the creative lifestyle around her. 

Having such a childhood provided her with a wonderful opportunity to bring the best out of her. Still, this is not the case for some children who have an innate talent waiting to be discovered. With this in mind, Maxine established her own art school called "The Little Picasso", to serve as a venue for her to teach and let children be involved in their artistic journey early. This lead me to inquire a few details, and pick the mind of one the youngest and most promising artists today.

Growing up, what were the major influences that directed you to the path of becoming a young artist?

Both of my parents, Cesare and Jean Marie Syjuco, are artists. As such, art was not just something that existed in our home— it was, in fact, a way of life. The culture in which I was raised was extraordinarily different from the traditional upbringing, specifically because I literally lived and breathed art. The major influences that directed me to my path as a young artist, therefore, were definitely my dad and mom. They have always been my major source of inspiration, and the passion that they pour into their art is both admirable and inescapably contagious.

What encouraged you to start "The Little Picasso", and extend your understanding on art to a much younger generation?

As a child, I always knew that my background was different and unique from that of most other children. In an instance as mundane as being seated at the breakfast table, for example, I was taught to see an orange as not merely a piece of fruit, but as a spherical and texturized object— one that, through the process of peeling, offers multi-layered possibilities of experience.

That type of thinking is precisely what has led me to my passion for sharing my love for art with children. To me, seeing life through artistic eyes is the greatest way to fully appreciate every single God-given creation around us.

What specific art form, topics or classes do you teach your students?

As a multi-media artist, I work with various mediums and through various processes. I don’t believe in confining art to strict and rigid genres based merely on a specific set of stylistic criteria. Given that, I encourage children to be mixed-media artists— providing them with all kinds of unusual materials to use in their artistic creations.

Normally, I begin each lesson with a basic overview of art history (I like to introduce them to the likes of popular artists such as Picasso, Van Gogh, Chagall, Magritte, Munch, Modigliani, Matisse, Seurat… sometimes even Andy Warhol and Jean-Michel Basquiat). From there, we proceed into an analytical discussion of the said artists’ masterpieces, followed by an hour or two of creating their very own interpretations of these works.

In a nutshell, I teach drawing, painting, sculpture, mixed-media and sometimes even installation art. It’s a case-to-case basis, really, depending on each child’s specific interests, which is why I refer to my workshops as “Individualized Programs for Children’s Arts and Crafts”.

What in your opinion is the ideal age for children to start learning about art? What are factors that can bring out and enhance a child's artistic side?

The ideal age for children to start learning about art is 2 and up. It’s my personal belief that early exposure to art is an essential aspect in the formation of deep creative-thinking and open-mindedness.

A child’s environment plays an integral role in his or her artistic development. Books, movies, music… even simple conversations and body language — each of these can greatly shape and influence a child’s subconscious mind (where most creative ideas are born). Providing a child with colorful and imaginative sources of inspiration is the key to enhancing his or her artistic awareness.

As an artist, what do you see are things that people can do to encourage the younger generations to be more aware about art, and give them a better appreciation of the craft?

You know, if I had it my way, I would love to fill the world with art. On TV, for instance, it would be magical to have programs that catered to the unbiased population of artists who create art simply for the sake of sharing themselves with the world. On the radio, it would be fantastic to have a more diverse line-up of musical genres— maybe even programs that streamed live poetry readings and discussions between artists from all walks of life. And on the road, wouldn’t it be wonderful to have murals and large-scale installations in place of billboards?

But alas, given the way that things are, I believe it is of utmost importance to provide the younger generations with things that have been created in an honest manner of self-expression and freedom. To me, one of the most amazing powers of art is its ability to inspire and influence others… Like a ripple in the ocean, it can generate eternities of magical change and wonder into the current of the world.





The Little Picasso 
327 Country Club Drive, Ayala Alabang Village, Muntinlupa City
syjucoart@gmail.com

Chef Melissa Sison: Internationally Acclaimed Culinary Guru

Cooking isn't the easiest to excel in for some, and becoming a chef might prove to be a more difficult challenge.

Still, for Filipina Chef Melissa Sison, her passion for food and cooking creates the right recipe of spices and flavor to her life and career. More than just a chef in the kitchen, she is one of the country's top culinary academe, playing the role of Program Director in one of the country's top culinary schools. Her determination to continuously innovate culinary education, and her sundry achievements in the field, has gained her an outstanding reputation. Last year, she was a recipient of the Presidential Medallion by the American Culinary Federation (ACF). The ACF is a prestigious organization in the culinary profession, promoting the highest standards in culinary education by designing programs, resources and the like to enhance the professional growth of both chefs and aspiring chefs.

For someone who hopes to dabble into cooking, I have always been curious on what it really takes to become a full-fledged culinary master. I frequently watch cooking shows and I am always amazed on how easy these tv chefs prepare these "on-air wonders". Talking to Melissa shed some light on some of the more interesting aspects in becoming a culinary guru.

What was your inspiration in your path to become a chef?

I have always wanted to cook and I feel this was the influence of my mother. When we were growing up, my sisters and I would take turns in going to the market with her and when we would return home, she would teach us to cook. My father, on the other hand, loved to entertain guests at home. There would often be parties growing up. This exposed us in cooking various types of dishes. In fact, my favorite books to read was my mom’s collection of "Cuisines of the World" books, which was about over 15 of them placed in the shelf in our kitchen.

Chef Melissa Sison with her mother Mila Sison

What became the turning point that urged you to be part of an academe?

Being an academe happened accidentally. I had just decided to leave the partnership I had with previous restaurants and I wanted to teach until I figure out what I wanted to do. I taught before but as a volunteer, so I felt teaching will give me the same fulfillment of giving back. Once I had one foot in, it was more than giving back. I actually enjoy the environment and the profession itself. 

Currently, I am the program director of CCA so more often, I run the administrative part of operating the school while I still occasionally teach. My experience here at CCA goes beyond a job; our positions in the food industry is very sensitive and critical because in our hands is the future. While at school, we must form these chef-students to be responsible and professional culinary individuals. Having this on our shoulders gives me great fulfillment when I see our alumni succeed. The feeling is almost like umami!

In the past years there was a surge in interest to take up culinary courses in our country. How has culinary education evolved in the Philippines in recent years?

In the last 10 years, many culinary schools have opened which I think is one of the biggest changes. As more players come in, the industry becomes highly competitive. I treat the “celebrity chefs and cooking shows” like a double-edged sword. Because they are so popular in influencing many to go to culinary school. But once in school, they get surprised that it is not that easy as it was presented in the cooking shows. 


As an educator, what do you think are the main reasons why students are interested to be chefs and what do you see are major contributors to the success of culinary students?

They enter culinary school attracted to the glamour of being a celebrity chef and only realize after the rigors they would have to overcome before becoming a celebrity chef. Because of the demanding hours and physical stamina of learning culinary arts, dedication, devotion, passion and hard-work will make every student complete our program successfully. Once the heart decided to pursue something, everything else will follow.

What are crucial lessons that you always hope to impart or maybe influence to aspiring chefs hoping to be outstanding in their future careers?


Humility is key. As they go through their careers, never let compliments or recognitions go to the head. Just always strive and improve to do better because the consistent thing about “being the best” will always change.

The best restaurant of 2012 will differ from 2013 because the standards of best will always alter. As a chef, we are committed to always strive to be better, we must always continue learning either through magazines, newspapers, seminars or conventions, or simply trying out other restaurants. Eat out! Just like what the great Chef Jiro said, you can only cook good food if you eat good! So, eating out in fast foods will not constitute to really eating out.

To be a chef, we must be wiling to try different kinds of food. Being a chef is not a profession but a commitment on how to live your life. As a chef, you will spend more time in the kitchen than in your home.

Curious about how she felt during the awarding, Chef Melissa shared to me the essay she wrote, following her acceptance of the Presidential Medallion.

"The General Session was attended by approximately 1000 of the chefs and the morning started with an opening remarks from Chef Michael Ty, CEC, AAC, National President and he went on giving away awards and suddenly I hear my name… The person beside me said, “that’s you, go up”, I did not know and just gave her my camera and hoping she can steal a few pictures. I was surprised wanting to jump and hug somebody only I was on stage and I did not know anyone I would be comfortable enough to hug. It was announced that I was awarded the ACF Presidential medallion with 5 other people and it was the highest honor an ACF member can get and I was recognized for my contribution to Culinary Education. I would not have gotten this recognition without CCA who provided the vehicle to execute my beliefs and passion in how Culinary Education should be and for this, I have to thank Ms. Annie Guerero and Ms. Badjie Trinidad for believing in me.

When I got the medallion, the first that came to my mind was the prayer “Our Father”, I said so much “thank you’s”  that day and I kept telling myself, don't let this get to my head.  I felt this was the most important thing for me to remember, humility. I rushed to my room, texted everyone I could and in between sobbed and gave out tears of joy.  I felt recognized and appreciated by my peers and this was beyond the school I work for and it FELT EXTREMELY GREAT!  But through that time “alone”, I promised myself one thing, I was not going to make this award get to my head because it will occupy that part of my head that needs to continue to think of more ways in improving culinary education and the future of the food industry in this country.  The challenge now for myself is what’s NEXT?

Through the 5-day convention the chefs were proud of their movement “Chef & Child” and “Chefs move to schools” which aims to support the cause of their First Lady, Michelle Obama to fight obesity in America.  Here I was seated in a room full of American Chefs whose main concern is their children are eating too much while I come from a country across the Pacific Ocean where most of the children have no food to eat… There was tinge in my heart that I have to do something about this, so I guess when someone comes to me and ask what’s next?

My answer is simple I want to help improve eating habits of the Filipino Children and my challenge to all my fellow chefs is simple, join me in this cause by creating recipes for a family of 4 for 2 meals a day that will not go over P100 and while creating these recipes, the ingredients must have brain food or what we call the “super foods”. So, to all chefs and aspiring chefs join me in creating these recipes and submit them to our Culinary Education Foundation and help fight hunger in this country and together as CCA we shall make another mark in culinary history!!!"

Secretary Lucille Sering: A Positive Change For Climate Change

How many people will matter in our lifetime?

I ask this simple question, curious on how all the sundry people we know affect our existence, or the existence of others. With my line of work, I have met a number of people who, from acquaintances or introductions, have become close friends or people I greatly admire. I have written about noteworthy people and I aim to highlight more individuals who, in their own profession or accomplishment, have piqued my interest and earned my respect.

My current advocacy speaks about the drastic changes in our living condition. Everyone has been affected with climate change and we all are suffering its effects daily. We have been complaining about the extreme heat we are experiencing, the ecstatic yet extreme typhoons, and all other issues about our environment, but little do most know that there is a government agency that has been working nonstop in initiating and rolling out steps to address these conditions.

I would like to introduce Secretary Lucille Sering, who I closely work with at the Climate Change Commission (CCC). Our commission is the government agency tasked to create, coordinate, and evaluate programs relating to climate change among others. The CCC team is composed of dynamic and passionate people who are working to make a difference for this generation and the ones ahead, performing studies and research to generate policies or action plans on climate change. 

One of the first few things I have learned from Secretary Sering about climate change is that dealing with this problem can not solely be done by just the CCC; it is a collective effort that involves every Filipino. I have always been concerned with climate change but to be honest, I knew very little about it. In the past months, after meetings with the secretary and the CCC team, I am learning more and understanding what I can do to contribute to a positive change. 

With all these in mind, I decided to interview and write about Secretary Sering to share her background and advocacy to everyone, and what is being done about climate change in the Philippines.

How did the passion and advocacy to address climate change come about?

I grew up in Surigao del Norte, a province regularly hit by typhoons. I was in high school when one of the deadliest typhoons called "Nitang" hit my town. The chaos somehow left a mark on me. I refused to believe that the wrath of nature is an excuse for the suffering that ensued. After passing the bar, I started teaching environmental law and then eventually brought me to my current job.

What is your daily work schedule as Secretary of the Climate Change Commission (CCC)?

I am an early waker but not an early riser. I wake up around 5 am and, even with eyes still closed, I reach out for my computer or ipad. I start browsing for news. Once done, I start reading policy papers published either by the World Bank, UN and other international organizations. I also read local policy papers. I start preparing for work around 8 am and I always arrive at work around 10. If I’m not at the office, almost always my day is spent outside for meetings. 

I used to play badminton or go to the gym after work - I’m trying to reclaim that part of my life again soon!

You’ve always stressed about spreading consciousness rather than just awareness on climate change. Why is that and what are the important steps being done by the CCC regarding this?

The world has been made aware of the effects of climate change since the early 90’s. But that awareness got stuck with governments including the Philippines. Climate change as a term is mentioned in some government policies but they were never taken seriously until weather events started getting extreme in the last 10 years. Although awareness and consciousness are considered one and the same in definition, I believe that the word consciousness pushes one to be more on guard thus one acts. 

Typhoon Ondoy in 2009 prompted congress to pass the Climate Change Act mandating government to mainstream climate change in all government plans and programs. Despite being a young organization, the CCC already crafted the first national action plan on climate change. But like all plans, unless implemented, it remains that, a plan. We need other government agencies to act as well. The role of the private sector is also crucial in implementing the plan. Hence the need for convergence among all sectors, public and private.  The National Climate Change Action Plan is not a plan of the CCC alone, but of everybody.

For this year, we are adopting the slogan "I Plan, I Act". The slogan starts from an individual but taken collectively. Every Filipino should own that plan so together we act to implement it. 

We have been pushing for lifestyle changes. With this, what are some of the more important things that you intend to instill in every Filipino’s consciousness?

Every Filipino must be made aware of the plan and thereafter to consciously make that effort to work together with government because government cannot do it alone. Every Filipino must demand from the government the services it deserves. But for a Filipino to do that, one must know what one asks. In short, be informed. 

Being a third world country, is there hope still in the Philippines in addressing climate change? Why?

We no longer refer to the Philippines as a third world country. We now call ourselves a developing country. And yes, there is still hope that the Philippines will be able to address climate change. We have proven to the world our resiliency in addressing a crisis. Climate change is not an exemption. We need to be able to adapt to changes and act as fast before it’s too late. I would not be in this job if I did not believe that there is still hope. The key: good governance leading to a strong political will. 

photo taken during the Greeneration Summit Cebu with student delegates

For more information on the Climate Change Commission, please visit:

http://www.climate.gov.ph

http://www.facebook.com/pages/Greeneration-Philippines

http://www.facebook.com/CCCPh

Jo Claravall: Creating Real Life Wonderlands

Have you ever wondered how it is to be Alice, wandering wonderland filled with all the wonderful wonders?

Ok! That was a little too much wonders played around in one sentence. Still, I would like to answer that question. Yes...

When I was a kid, I would imagine myself being transported to different worlds of fantasy and magic - the stuff you see on movies and cartoons. Growing up, I fell in love with trips and travels that gave me the chance to witness the life and culture in varying countries and surroundings, opening my eyes to understanding beauty all around. Now that my profession has somehow taken over me, attending events have become the more crucial aspect of life that I have enjoyed. 

Events have become a grand celebration for most everyone. From the traditional weddings and birthdays, to parties and product launches, the details in creating events have been hyped up to create an astonishing scene for everyone. Fortunately, there are people these days who recreate, and glamorize more the sundry gatherings in the metro. Coined as the events stylists, their jobs are to make the event not just beautiful or amazing, but also memorable. 

One such events stylist that I have admired is Jo Claravall. I have been to a couple of events styled by her and I stood sincerely at awe with her work. I persuaded her if I could write about her and post some of her works in the story and my request was lucky enough to be granted.

 

How did you become an event stylist?

Nine years ago, my sister hosted a party at our parents' home. I helped set it up with a full-on Asian theme. A friend of hers who happened to be an events organizer took notice and I was offered to style an event for them. Without batting an eyelash, I said yes and styled my very first event for a shampoo brand. 

 

What is your creative process? What transpires before you create the design in your mind?


Well, I become very quiet during meetings to listen to clients. I observe how my clients are and dissect everything they say because I picture everything in my thoughts, as clients describe what they want. It's like a mental imprint once I know who my clients are and what they want. Then, everything else just follows. I don't over think or analyze. Eventually, I know exactly what to do.

What do you love most about your work?

I love the fact that I can transform spaces and blow the mind out of clients and their guests. It still gets me excited to see them extremely amazed with the event spaces I've designed.

What is the most challenging aspect of your job?

Everything is a challenge, but I live for it. 

 

As someone who has had success in the industry, what do you want to tell people about your profession? Are there misconceptions about your line of work that you want to clarify?

People think its easy. A lot of people may think it's just putting stuff around and arranging flowers on a table, but I definitely think that only people with very strong styling point of views are cutout for this job. A lot of people think its as simple as how Martha Stewart does it, but they don't know that the Martha Stewart way of styling is extremely difficult: it's a discipline. A stylist has to be true to his or her own styling sensibilities and disciplines -- something that you can't fake since it's innate. It really is hard to pull of more or less fifty events a year, all distinctly different from one another, but thats why it's fun.

Check out events stylist Jo Claravall at: http://www.facebook.com/joclaravall.events