I’ve always believed that food is a language of love. It brings comfort, creates memories, and connects people in ways that words sometimes cannot. As someone who writes about food and attends culinary-related events around Davao, I often witness the work of great chefs—but rarely do I get the chance to stand behind their counters, hold their tools, and learn the craft from their perspective.
That changed in December 2024, when I received an invitation that would take my passion for food to an entirely new level.
The theme for that class was Vietnamese cuisine, a cuisine I’ve always admired for its freshness, balance, and calming comfort. Little did I know that this first invitation, given in the holiday season of 2024, would spark a year filled with unforgettable culinary experiences and a deeper appreciation for the art of cooking.
First Invitation: Embarking on a Vietnamese Culinary Journey
Walking into the CACS kitchen for the first time felt like stepping into a different realm. Stainless steel counters, organized tools, fresh ingredients laid out like a palette of colors—everything was pristine yet inviting.
But the highlight of it all was seeing Chef Gene Gonzalez in person.
He had a confident calmness about him—firm yet warm, experienced yet open. You could easily tell that years of teaching, cooking, and writing had shaped him into someone who didn’t just cook food; he understood food. He respected food. And he wanted us to respect it, too.
Vietnamese Cuisine: A Symphony of Freshness
If there’s one thing that stood out immediately, it was how fresh, vibrant, and balanced Vietnamese food is.
Unlike heavier cuisines, Vietnamese dishes thrive on:
✔️ bright herbs like mint, basil, and cilantro
✔️ fresh vegetables
✔️ light broths
✔️ subtle spices
✔️ sweet, sour, salty, and umami harmony
Chef Gene reminded us that Vietnamese cooking is about respecting the ingredients, letting natural flavors shine, and avoiding unnecessary heaviness.
🥢 What We Cooked
Although I don’t remember every single dish because it’s been a year, a few things remain crystal clear:
And through all of them, one dish became my absolute favorite:
The Spring Rolls
I fell in love with how refreshing and wholesome they were. Soft rice paper wrapped around vermicelli noodles, herbs, vegetables, and protein—it was simple, but it tasted like a gentle hug. And dipping them into the Vietnamese-style sauce? Heaven.
Even now, whenever I eat spring rolls, I remember my first time creating them at CACS. The aroma of fresh herbs. The coolness of the rice paper. The subtle but meaningful balance in every bite.
That’s what Vietnamese food does—it lingers.
A Truly Hands-On Experience
One thing I admired about this class was that we weren’t just watching Chef Gene cook. We did the work:
* slicing vegetables
* rolling spring rolls
* balancing sauces
* assembling noodle bowls
* tasting broths
* adjusting flavors
There were no shortcuts and no spectators—only students ready to learn.
And even though we were influencers from Davao, that day, our cameras took a backseat. We weren’t there to pose. We were there to cook.
🎓 Certificate of Completion—Worth ₱5,000
At the end of the day, CACS awarded us a Certificate of Completion worth ₱5,000.
It wasn’t just a certificate for me. It was a symbol of effort, learning, and stepping outside of my comfort zone.
Cooking Vietnamese dishes with my own hands made me appreciate the cuisine in a deeper, more personal way.
Toward the end of June, Dianne messaged again.
This dessert had been going viral online—creamy, pistachio-rich, indulgent. And to think that Chef Gene was going to teach us how to craft it? I was thrilled.
Sadly, due to prior commitments, I had to decline.
To this day, it remains one of those “sayang!” moments in my content creator life. But I always believe that timing has its own wisdom. If that experience was meant for me, it will come again someday.
And thankfully, another opportunity did come.
Returning to CACS: My Fresh Pasta Journey
This month, I received yet another exclusive invitation from Dianne.
This time, I didn’t even think twice. I said YES immediately.
Fresh pasta.
From scratch.
Made by me—with my own hands.
Making Pasta From Scratch
There’s something so grounding about working with dough. It demands patience. It teaches focus. And it rewards you with something delicious.
Under Chef Gene’s guidance, we mixed, kneaded, rolled, and shaped our own pasta dough.
We didn’t use artificial coloring.
In my recipe, I used beet, giving my pasta a natural, stunning pink hue. While other's used octopus ink for a black hue.
As I kneaded the dough, I could feel my arm muscles working. There was weight to it, pressure, and intention. It reminded me that cooking is also a physical act—one that connects you to the ingredients and to yourself.
🍝 I Created Two Beautiful Pasta Dishes
I’m proud to say that I created not just one but two pasta dishes—each with its own identity.
This dish was creamy and comforting.
The Alfredo coated the beet pasta so beautifully.
The walnut gave it crunch and character.
And the basil pesto added vibrancy and depth.
It was rich but not heavy.
Pretty but not complicated.
Comforting but not boring.
🍝 2. Beet Spaghetti Aglio Olio with Mixed Seafood + Wine + Basil
This one was the star.
Garlicky.
Aromatic.
Elegant.
The mixed seafood soaked up the flavor of the oil and wine perfectly. The basil added the final touch. And the beet spaghetti gave everything a vibrant, Instagram-worthy appeal.
This dish felt like something you’d proudly serve at a restaurant.
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What These CACS Classes Taught Me Personally
Beyond recipes and techniques, my CACS journey taught me:
❤️ 1. Food is storytelling
Each ingredient has a purpose.
Each dish has a memory.
Each flavor has a truth.
❤️ 2. Learning has no age
You’re never too old to try something new.
Never too busy to learn.
Never too late to pursue a passion.
❤️ 3. Creativity grows when you step into new places
Cooking Vietnamese dishes and making fresh pasta unlocked skills I never knew I had.
❤️ 4. Passion is best shared
Cooking with other food lovers, guided by a chef who lives and breathes his craft, made the experience even more meaningful.
Would I Return to CACS
My answer is simple. Yes. Over and over again.
Every class changed me—even in the tiniest ways.
Every dish taught me something new.
Every moment inside that kitchen reminded me of the magic of food.
To Dianne Sia, thank you for believing in me and inviting me into these exclusive learning spaces.
To Chef Gene Gonzalez, thank you for sharing your knowledge with humility, passion, and heart.
To CACS, thank you for giving me memories I’ll always carry with me.
This journey wasn’t just about cooking.
It was about rediscovering myself through flavors, textures, and experiences I never expected.
And I can’t wait to see what’s next.
Thinking of Taking Your Own Culinary Journey?
If reading about my experience made you curious—or even inspired—to step into a professional kitchen and learn the craft, CACS is the perfect place to start. Whether you’re a beginner, a food enthusiast, or someone dreaming of turning passion into profession, CACS offers hands-on training guided by industry experts who truly care about shaping future culinary talents.
Unlock your culinary potential! Enroll now and start creating magic in the kitchen.
📍 Center for Asian Culinary Studies – Davao
Don Dionisio Complex, J.P. Cabaguio Avenue, Davao City
📞 (082) 317-4564
📱 0995-175-1589
📧 [cacs.davaocity@gmail.com](mailto:cacs.davaocity@gmail.com)
🌐 [www.centerforasianculinarystudies.com](http://www.centerforasianculinarystudies.com)
Follow them for updates and classes:
📸 Instagram: @cacsdavao
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