“I didn’t have a permanent address back then. I was travelling the world aboard different superyachts, doing what I loved while discovering new places.” Mula sa mga kusina ng restaurant sa Pilipinas at Australia hanggang sa mga superyacht sa iba’t ibang panig ng mundo, naging puno ng oportunidad at pambihirang adventure ang culinary journey ng Filipino-Australian chef na si Ginger Mendoza—isang karerang nagdala sa kanya sa iba’t ibang bansa.
Key Points
- Dumating ang chef na si Ginger Mendoza sa Australia mula sa Pilipinas mahigit 20 taon na ang nakalipas sa ilalim ng employer-sponsored visa.
- Nang makuha ang kanyang Australian citizenship, pinasok ng noo'y dala ang pagiging private chef sa mga superyacht, isang career na nagdala sa kanya sa iba’t ibang lugar sa mundo.
- Tinatayang nasa 6,000 hanggang 10,000 ang aktibong superyacht chef ang mayroon sa mundo ayon sa yachtlycrew.com; Sa Australia; tinatayang aabot sa higit 81,500 ang bilang ng personal at private chef sa bansa ayon sa Jobs and Skills Australia.
- Para kay Ginger, hindi sapat ang husay sa pagluluto. Ang matibay na restaurant experience, mastery of the basics, adaptability at disiplina ang naging pundasyon ng kanyang tagumpay bilang private chef.
Higit isang dekada na nagtrabaho sa mga superyacht si Ginger Mendoza, bagaman walang permanenteng tirahan kundi sakay ng mga malalaking yate, napuno naman ng aral at karanasan ang buhay niya bilang isang private chef.
Your creativity really gets put to to the test. There are also challenges when you’re a private chef on a superyacht—for example, the weighing scale doesn’t work so you have to improvise. You can’t become a private chef on a superyacht without a restaurant background because that’s fundamental to being a chef. You need to understand service times and know how to plan and prepare for the entire day. In a way, it’s one of the steps toward becoming a well-rounded chef.Ginger Mendoza, chef and entrepreneur
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