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


 

Chef Kevin Abangan is an Senior Member of The World Association of Master Chefs. He is the Sous Chef Sunroom Restaurant & Fo'c'sle Pub in Canada

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

- The reason of why I chose this career path  is my father which I really look up to , even till now , at first he really didn’t want me to be in this career coz he knew that this will be a very stressful job, but still I pursued it because even then I was fascinated of the way he cooks and he always made it look easy. 

Did you consider other options before deciding on culinary arts?

- Even before then I am already decisive that “One day I will be like Him” and wanted to be a Chef.

Who is your greatest influence as a chef?

-My Dad

What would you consider as your greatest accomplishment this far? 

- So far, my greatest Accomplishment is that I made my parents proud of what I have and will achieve.

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

- It’ll be “Gisadong Manok” , it was the dish that I cooked for my granny when I was starting to cook meals for the family. And I couldn’t forget that night that she criticized it for it was so tough and tasteless. Since then, I told myself that every dish I’ll make I’m going to perfect it before I let anyone taste it.

What was the most challenging project you handled?

- The most challenging project that I handled by far was being one of the opening team of one of Abaca’s restaurant at the age of 20 as an Head Chef. With no clue of what to do , but with the guidance of my mentor Chef Pat , I can say we nailed it!

What other things are in your bucket list? 

- Opening my own restaurant either here in Canada or back in Philippines

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

- I would use it to build my empire with my family through cooking. Its always my dream to have my own restaurant run by my dad and I. I can even foresee that with the skillset we have we can be  one of the best restaurant.

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