Fine Dining at Home? Hire a Personal Chef

Shirley Jaro was eight years old when she had her first hand in the kitchen. From the simple act of cooking rice, she began to cook traditional Filipino dishes under the tutelage of her late grandmother. Little did she know that this bonding moment between them would prepare her for a career in the kitchen.

At the age of 12, Shirley developed her love for cooking while making dishes for both her family and friends. This passion was further developed when she took Fundamentals in Culinary Arts at the International School of Culinary Arts and Hotel Management (Iscahm) in college.

Even though she graduated as a top student, Shirley knew there are more things se has yet to learn in cooking. She eventually took some short courses on Espresso 101 and Service and Operation Course from CCA and the basics of baking from Heny Sison. Apart from joining works, attending culinary seminars and training in the Mandarin Oriental Hotel in Makati for three years, she also traveled to different European and Asian countries to further improve her cooking skills.

It was also during these times that she started specializing in French and Italian cuisine; primarily because her children favored these foods during their travels. But no matter where she went and what culinary secrets she discovered, Shirley would never forget the Filipino dishes she had been cooking since the age of twelve. Thus, she would incorporate Filipino dishes in her menus and developed special fusion fares.

After years of experience as a chef, Shirley realized that it was time to try another challenge—to open her own restaurant. In 2001, with her determination and with the help of her four partners, she opened Citron Rogue Bar and Restaurant in Pasay Road.

Everything seemed to run smoothly, manning her first business while still looking after her family. In 2003, she opened an Italian restaurant called Il Jordino Ristorante in Tagaytay, which was promising, attracting followers all the way from Manila and the nearby provinces. However, after a few years, she closed it down.

“I closed it because I want to spend my time with my children.” It was a tough choice but Shirley knew it was for the best as manning another restaurant will compromise her time with her children. Still filled with eagerness to cook world-class cuisine, she entertained the idea of being a chef in private parties.

She started cooking for family and friends until more and more people would contact her to cook for them. Shirley’s expertise in private parties made her the top choice for VIPs, all of whom enjoyed the meal she prepared for them.

“Hiring a professional chef is better because it is more personal. You can feel at home and get top-notch food and service.” Shirley shares that not only is the concept more special, it is more practical as well. She convenes with the client and works on their budget without compromising the quality of the food.

“It’s like eating in a fine-dining restaurant. You can choose or suggest the right food for your guests.”

--This article was published in the Business Section of Philippine Daily Inquirer on February 25, 2008.