Cook the Philippines, dish by dish, from your own kitchen

Maybe you've been staring at a recipe for sinigang for years — saving it, almost making it, then closing the tab because you weren't sure where to find tamarind, or whether your broth would taste anything like the one you remember. Or maybe you've never eaten Filipino food in your life, but something about it — the bold, layered flavors, the warmth of it, the way every dish seems to tell a story — has been pulling at you, and you're ready to finally answer that pull.

I want you to know: you don't need a special kitchen, a Filipino grandmother on speed dial, or a whole pantry of imported ingredients to cook this food well. What you need is someone to walk with you through the logic of it — the way sourness and savory depth talk to each other in a broth, the reason you let the pork keep cooking long after you think it's done, the small moves that make garlic fried rice taste like that. That's what I've built this school to be.

We start from the ground up: your pantry, your substitutions, your mise en place. Then we move through the dishes that matter most — adobo, kare-kare, sinigang, lechon kawali, pancit, and more — not as isolated recipes, but as a connected culinary education. Every module builds on the last. By the time you're rendering pork fat for sisig or balancing the tamarind in your sinigang, you'll be doing it with real understanding, not just following instructions blindly.

The part I care about most isn't the plating or even the technique — it's the moment you taste something you made and it tastes right. That moment when the flavor is familiar, or newly beloved, and you realize you did that. That's what Filipino cooking gives people, and it's what I want to give you.

This school is for the homesick and the curious, for the weeknight cook and the weekend host, for anyone who has ever wanted to bring a little more warmth and flavor and story to their table. Come cook with me — the rice is already on.