🔴 The Kitchen Story of Chef Miko Aspiras From Manila to Sydney

🔴 The Kitchen Story of Chef Miko Aspiras (From Manila to Sydney)
blog: awesome.blog/2021/06/chef-mik...
Chef Miko Aspiras: What Does it Take to Succeed in Sydney and the World?
[00:00:00] Chef Miko Aspiras Introduction
[00:02:14] How did you start in Sydney?
[00:05:04] What does it take to succeed in Sydney compared to the Philippines?
[00:07:38] In terms of Career, is it harder to stand out in Australia?
[00:08:53] Can you talk about career opportunities in the Culinary Industry in Sydney for Filipinos?
[00:10:56] Can you tell us the story of your new project in Sydney?
[00:13:10] What do consumers expect in Sydney vs. in Manila?
[00:15:03] What was the hardest part in opening a restaurant in Sydney?
[00:18:47] What are your favorite restaurants in Sydney?
[00:20:56] What are your learnings on how can Filipinos elevate our game in the global level?
[00:22:29] Where can they contact or follow your adventures?
[00:22:55] Can you tell us more about your pandemic project?
[00:27:22] Any Final thoughts, Chef Miko?
Chef Miko: I've been in the industry, specifically the pastry kitchen industry for, I think around 14 years now. I started working in the restaurant scene in 2007. My first mentor, I guess I can call him men tor even though he's not in the pastry department was Chef Sau del Rosario. Most Filipinos know him for being famous for his very avant-garde type of approach in food. So I guess I inherited that kind of I can call it Style in terms of my approach in pastry. I know it's a very far from pastry and hot kitchen, medjo magka layo but I was able to find a way to merge that kind of like a braveness when it comes to mixing flavors. And that's where it all started.
Then I joined several hotels like the Shangri-La, Resorts World Manila and dami na. And then after that I continued on opening several restaurants where I think I met you. I think we often see each ot her sa Magnum cafe noon.
That was one of one of my biggest breaks throughs to be coming household name in the Philippines and when it comes to pastry. So but even before that, I was already competing helping the Philippine pastry scene get some medals from competition all over. I was able to do that successfully and I'm really proud of that.
One of my most memorable move that I had to do was to partner with a restaurant group called Tasteless Food Group. From then on tuloy tuloy na, we opened so many restaurants together. And that was a lot of challenge. I've met so many wonderful people that helped me sustain my creativity and allowing me to be as creative as possible. And then now I'm here in Sydney, Australia because I just want to continue. Me and my husband JV, we really just wanted to explore a different environment .
I guess moving here, we thought it was going to be a smooth transition, but no, it was, I'll tell you more about it in awhile, but it was a totally different environment, but I guess it was necessary for me to learn more and to grow more.
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Chef Miko Aspiras: What Does it Take to Succeed in Sydney and the World?
awesome.blog/2021/06/chef-mik...