Chef Stories: Chef Rey Parreno II, Chef Patron of Rebel Burgers and Region 6 Council Officer for WAMCPH


Chef Rey Parreno II, is an Executive Member of The World Association of Master Chefs and current Region 6 Council Officer of the Philippine Chapter. He is also Chef Patron of Rebel Burgers
 

What started you off in your career path as a chef? 

-I started off when I was quite young, used to watch Saturday morning cooking shows and tried experimenting or recreating them after I took some notes. Fast forward to my trainee days as an HRM student, I was more fascinated witnessing the fast paced action inside the kitchen, although I was not assigned there, I would report early or would stay late, talking to the chefs, asking to help out and even begged the manager or captain waiters of I could spend more time in the kitchen as a food runner,dishwasher,prepper,etc. All reasons I could think of for a chance to be transferred in the kitchen.

Did you consider other options before deciding on culinary arts?

-Before I went to a proper culinary school after finishing HRM, my option was joining the military or any special forces because of my martial arts background, I was a varsity athlete scholar in Taekwondo from my previous highschool and college,there was a special opening or opportunity for applicants with black belt status or advanced martial arts degree during the day.

Who is your greatest influence as a chef?

-I think my greatest influence is Marco Pierre White. He was quite the rebel! It's his philosophy with regards to cooking and being a chef that really got me. How he gave up his Michelin stars, that he was already happy, why would he tire himself in defending his title. Cooking should be fun, dont do it for fame, do it for your legacy. This gave way to Gordon Ramsay and Heston Blumenthal just to name a few. They were his legacy.

What would you consider as your greatest accomplishment this far? 

-My greatest accomplishment I guess was being able to survive the business that I founded way back pandemic times. Being able to forge unexpected friendships with whom I thought were my competitions, being able to train people who found their true potential under my guidance, being able to balance time, manage failures, achieving the impossible. To sum it all up my greatest achievement...I found myself.

If there was one recipe to remember you by, which one would it be and why? 

-The single recipe that would remember me by, I guess would be my Wagyunnaise, because I had the audacity to make one from scratch and made my iconic signature burger out of it. Some have tried recreating it but doesnt come close to what I have concocted. It's an unwritten recipe. If you know it by heart it would always come out the same, just like the principles I instill to my staff. Don't force things, take a breather, then carry on.

What was the most challenging project you handled?

-The most challenging project I handled was building a concept restaurant from the ground up. From the design, menu engineering, equipments and procurement, trainings and actual operation. But the most challenging part was educating the owners with no hospitality or food and beverage background. Regardless of how much you dedicate your time and effort, if the business only means "business", no growth and possibilities, we as chefs can only do so much, we as chefs are only straining ourselves.

What other things are in your bucket list? 

-I still have a lot on my bucketlist but crossed out some recently, I had the chance to lead the kitchen and restaurant team of a popular resort by myself and hopefully will get to cross out two more. Opening a progressive dining and bar in an island setting and expansion of my current business.

If given a blank check to finance any dream project, what would you work on?

-If well funded, my dream project would be a large scale commissary where I would produce, innovate and develop my own products with its own cold storage that would supply my chain of franchises, my stand alone flagship restaurant, my industrial partners and also a space for rent. A space where I may be able to assist and help small start up businesses like foodtrucks,kiosks or pop ups with less or no kitchen equipments and space at all.

Comments

Popular posts from this blog

Chef Stories: Chef Gerald Basilio, Chef Patron of Stella Restaurant, Skye Cafe, and Basilico Ristorante and Catering Services Tarlac

Chef Stories: Chef Lois Macorol - Chief Cook at Ahrenkiel Steamship GmbH & Co.KG and Chief Cook at Marlow Navigation Phils. Inc.

Chef Stories: Chef Kevin Abangan, Sous Chef Sunroom Restaurant & Fo'c'sle Pub Canada