“My grandmother, a housewife, basically ignited my passion in cooking. And that’s how my relationship with the kitchen all began.”

Hailing from Pampanga, the culinary capital of the Philippines, such inclinations were of no big deal. “Honestly, it all started as a chore back when I was still a kid. Funnily enough, she forced me to crack and separate egg yolks for her leche flan,” DC Marcelo admitted.

“When I finally noticed through the years my family and friends enjoyed the dishes I made, I felt satisfied! So, I decided to pursue a career in the culinary industry,” he continued.

The entire family are foodies. The matriarch, a consultant to top domestic companies, has the innate cooking skills of a Kapampangan. While the sister may be a lawyer, whenever they reunite, food brings them together. They likewise travel and try out the culinary delights of destinations, both local and foreign.

Equipped with a Culinary Arts degree from the De La Salle-College of Saint Benilde, he firmly grasped the essential know-how required in the field.

“The responsibility of a chef is to take care of and properly use ingredients to avoid any wastage. Let us not wait for the time when we cannot get fresh produce from our markets and groceries,” he stated as one of his core learnings at the college.

In time, he opted for an internship at the college’s Angelo King International Center and then swiftly transitioned to the highly respected Brasserie on 3 of the five-star hotel Conrad Manila.

“They taught me how to efficiently utilize high-pressure stoves. I even had lessons on how to accurately control fire and heat, which are essential in the field, as to not overcook or burn ingredients. Would you believe they even trained me to handle large woks?”

After graduation, he served as an on-call employee for Conrad Manila. When the life-altering Covid-19 pandemic hit, he was retrenched. But this did not hinder his pursuits.

“It didn’t stop me from doing and learning what I enjoy most. I watched gastronomy videos and read culinary books, gained more knowledge that assisted me when everything returned to normalcy. I even launched a small online business during this time,” he narrated.

“As the world slowly settled down, I was contacted by a kitchen manager for an interview — and I qualified!” he recalled. This began his love affair with the Rockwell-based sophisticated fine dining restaurant The Test Kitchen by Josh Boutwood, who heads several daring culinary concepts in the country.

DC started out as a line cook and was quickly promoted to assistant restaurant chef. Time blazed by, for just after four months, he was once again elevated to his current post, the head chef and kitchen manager.

“As a young chef, I wanted to absorb as much wisdom as possible. I knew The Test Kitchen was the place to be. Training under and being mentored by chef Josh honed both my cooking and leadership skills,” the gentleman expounded.

As he now heads the gastronomic aspect of The Test Kitchen, they continue to offer both a la carte and taste menus for discerning upper-crust customers. The secret behind their success? “Time is an ingredient. This will always be a guiding principle of The Test Kitchen,” he revealed.

Today in a leadership position, he takes on the role of a servant-leader as he tirelessly and relentlessly inspires, encourages and aids his team to further develop their talents and perfect their craft.

“Seeing our guests enjoy our food and appreciate our hospitality, they create memorable memories in the company of loved ones and friends. This gives me great joy and significant fulfilment,” he says with a contented smile.

When asked about his favorite ingredient, “It’s rice! As Filipinos, of course we adore rice. It is versatile and can be used as a base for various dishes. It may be cooked in many ways.”

He never leaves home without his trusty chef’s knife. “One thing I consider before using a knife is its weight. I like to handle light ones rather than the heavy.”

He looks at pressures as challenges to overcome. However, when the situation gets out of hand, he recollects and reorganizes his thoughts. “This allows me to formulate a clear plan of action.”

During his free time, he shares financial literacy advice as an advocacy. “Being of service to other people — I want to do this inside and outside of the kitchen.”

On his rare off days, he just stays indoors and relaxes. “My body requires a lot of rest since I work 14 hours a day, six days a week. Whenever I have extra energy, I venture out and travel to different places.”

He wishes to collaborate with his role models, the molecular gastronomy genius Grant Achatz and mind-bending desserts expert Reynold Poernomor. “They have changed the way I view food. The way they reimagine classical dishes always leaves me in awe,” he said with a glint in his eyes.

Let us listen more from this talented chef.

The Test Kitchen

Located at The One Rockwell East Tower, The Test Kitchen by Josh Boutwood has an open space where patrons can watch us create their dishes. The restaurant has a sophisticated atmosphere and a cozy environment that complements the culinary experience. It is ideal for intimate dining and meetings, and great for groups and family. It seats 50.

Ingredients

We source most of them locally. Our produce comes from the farms of Nueva Ecija, while most of our proteins are from Pampanga. Some items are imported from other parts of the world, such as Japan, Australia and New Zealand.

Bestsellers

It has to be the Tasting Menu, which we switch up twice a year. For a la carte, the best picks are the Duck Prosciutto on Toast, Seared Seabass paired with Roasted Cauliflower Puree, with our XO and Smoked Dashi Sauce.

One of our staples is the Pan Seared Chicken Supreme, filled with Black Truffle Farce, alongside White and Caramelized Onion Puree and Black Truffle and Cream Sauce.

And, of course, our Honey Cream with Wild Honey, Honey Comb and topped with Bee Pollen. 

Being head chef

It is satisfying to see my team hone their skills and grow as professional cooks and chefs. Challenges include menu development, high pressure and stress. These require culinary skills and adaptability on the fast-paced endless changes. Naturally, errors and failures are part of the process.

Motto

“One day or day one, you decide,” by the esteemed author Paulo Coelho.

Advice to aspiring chefs

Use every opportunity to learn. Equip yourself with the knowledge and skills. Practice and more practice.

Being a chef requires passion, a strong will and drive. It might burn you out, but like I said, sometimes you need to pause, breathe and recollect your thoughts.

The world of culinary arts is diverse —­ one lifetime is not enough to know everything. Most specially today, young chefs transform the industry almost every single day. You need to have versatility. Your imagination is the only limitation you have!