A City of Beauty and Kindness

More than the excitement of traveling, I try to find something more to do when I have the opportunity to be on a foreign land.

Bangkok has always been deemed as one of the world's shopping mecca - with almost everyone I asked giving the same reaction to me. It was my first time in Bangkok and I wanted to explore as much as I can to witness the uniqueness of its culture and tradition. I spent hours researching all that can be done during my short stay, hoping to imbibe the vibrance and life of Bangkok. In the end, I was acquainted with a beautiful city and its kind people, making this one of my most memorable travels to date.

My first day didn't go according to plan. I initially wanted to visit the Erawan Museum (Chang Sam Sien) to see the artistry and peculiarity that people have been raving about. But since it was my first time in Bangkok, I had no idea what the distance or travel times are to get to the different points in the city. It was already quite late after we checked-in our hotel, and I was concerned that we might not have ample time to visit the museum. So, I did what most people go to Bangkok for. Shop. 

A few hours after settling in our hotel in Sukhumvit, my mom, brother and me took the BTS Skytrain and was off to Siam. I enjoyed looking at all the quirky and stylish boutiques and grand shopping malls all next to each other. Still, I had an itinerary in Siam. 

Other than the shopping, it was in my list to have a tranquil moment and visit the Pathum Wanaram Temple and the Erawan Shrine. While doing some research on the internet, I read people's comments about spending time to visit Buddha, amidst the bustling streets and countless shopping destinations in Siam. While traversing the walkway, we walked pass the grand Bangkok police station, with a huge photo of King Bhumibol Aduyadej of Thailand. 

The first temple we were able to go to was the Pathum Wanaram Temple. We arrived nightfall and wasn't able to see much of the place anymore. The place was quite serene and the all white exterior of the temple made it seem like a giant sand castle. 

 

We almost got lost looking for my next destination. We had a hard time asking for the location of the Erawan Shrine since most of the Thais had no idea what it was in English. So, we decided to keep walking, hoping to accidentally stumble upon it.

While on the walkway, I suddenly spotted a brightly lit corner and was so ecstatic when I realized it was finally the Erawan Shrine. It's not a grand site to behold, but what I appreciated most was the devotion of the people as they lit incense sticks and offered flowers to the Buddha of the shrine. It was almost late night and there was still a crowd of people waiting for their turn to kneel and pray. My mom, who was partially tired from walking, sat at one of the benches and admired the number of people who were still arriving at the shrine.

Something to look forward to is the worship performance that the traditional Thai women offer when a prayer is asked from them. They perform a brief song and dance ritual as they pray for whoever made a request. It is accompanied by a group of musicians playing ethnic musical instruments.

  

On our second day, we took the MRT Subway and got off at the farthest point at Hualampong station. From there, it was a ten minute walk to the Wat Traimit where the largest sitting golden Buddha was found. It was a hot day and we had to climb all the way to the top of the temple to see the giant Buddha. 

 

Just a few minutes from the temple was Yaowarat Road or Bangkok's Chinatown. While checking the area, I felt transported back to Gandara or Nueva Street in Binondo, Manila where rows of small family owned businesses and shops were found. It was like a trip down memory lane in Binondo where I spent part of my life at.

We intended to try the street food market of Yaowarat but found out that it was only open at night. We decided to just go back in the evening and spend the afternoon some place else. From there, we decided to take Bangkok's legendary means of transportation, the tuktuk. A piece of advice in taking the tuktuk, as much as possible take the government owned vehicles, and learn how to haggle.

We got off at the River City Pier and decided to take a taxi boat around the Chao Phraya River. While talking to one of the locals, taking a taxi boat has become one of the more efficient means of transportation in Bangkok. With heavy traffics congesting the roads of the city, some people have to take alternative means of transportation to get around the city.

It was a sunny day but the sights along the river made it an interesting experience. Unfortunately, the taxi boat can get really crowded and a lot of people have to stand while the boat is sailing. We stopped at the Tha Chang Pier and had our first street food market moments in Bangkok.

 

After our late afternoon lunch, one of the locals suggested for us to visit the newly opened shopping district called Asiatique. It is located at the Central Pier station, and has a designated boat that brings guest to and fro its pier. 

The Asiatique is a relaxing area to walk around in the late afternoon. Posh restos to a fastfood area can be found, with a lot of shopping options. The theme has a very old colonial feel, with the lamp posts and red bricks giving the place a really vintage look. One has the option to dine by the river as some fancy restos were situated near the pier. This place is highly recommended for an afternoon to shop and dine with friends or a tour with the family.

 

  

I became spiritual and more relaxed on our third day in Bangkok. It was one of my most anticipated part of the itinerary. I was about to enter Wat Pho for the first time.

Slowly taking my steps in the Wat Pho temple, I was in awe with the colorful architecture and interior of the temple's complex. It was a vast area that housed numerous temples, one of which for the majestic Reclining Buddha. It was difficult to take a photo inside since a number of people were crowding near the head of the Buddha to take a photo with it. The inside of the temple was filled with artistic depictions of ancient Thai life through pictures. What I found most interesting were the markings on the soles of the Reclining Buddha's feet.

But other than the Reclining Buddha, my plan was to experience the traditional Thai massage in the Wat Pho temple. After a long walk, we finally reached the massage area where rows of couches where arranged for the foot massage, and mattresses were all lined-up for the body massage. I don't normally opt for a hard pressure massage and it was a little uncomfortable when the therapist was exerting a little too much force on my body. It was surprising that even in my jeans, I can feel the pressure as the therapist's fingers pressed on my knees and legs.

After the session, I was so relieved. My body felt rejuvenated even after days of walking around Bangkok. The experience was worth it!

 

  

 

 

When the temple closed a little before nightfall, we decided to take the ten minute walk to check out the flower market of Bangkok. I love going to Manila's famous "Dangwa" where rows of flower stalls are found. I was quite curious how Bangkok's flower market fared so we went around to take a look. I was hoping to see different breeds of flowers, other than those that I always see in Manila, but the variety was a little less.

 

Before ending this post, I would like to commend the team running the Sofitel Bangkok Sukhumvit for making our stay more than wonderful. The room was quite cozy, and sleeping in the humongous yet comfortable bed was so relaxing. The accommodating staff made it feel like it was my home in Bangkok. 

My first time in Bangkok will most definitely not be the last. I was impressed with how friendly all the Thais are, truly living up to their monicker as the "City of Smiles", with my mom constantly praising the politeness and decorum of the city's people. This made me believe that other than the sites and shopping that the city is known for, its wonderful people are one of its most valuable assets.

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!!!"