In this captivating episode, Chef Princess Anne shares her inspiring journey from being a service crew at Jollibee in the Philippines to becoming an Executive Sous Chef at Melbourne's Marvel Stadium, one of Australia's largest venues.
She reveals how she mastered Japanese cuisine, won the Australian Barbecue Championship with Filipino-Japanese fusion techniques, and overcame significant career setbacks during the pandemic. Chef Princess provides valuable insights on balancing creativity with business management and shares her approach to creating authentic fusion cuisine without losing cultural identity.
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In this episode, we cover:
Chef Princess started as Jollibee service crew in the Philippines and worked her way up through multiple positions in Australia, from dishwasher to Executive Sous Chef
She won the Australian Barbecue Championship by innovatively cooking lechon in just two hours using Japanese techniques
Her approach to fusion cuisine focuses on maintaining authentic flavors while applying different culinary techniques
The pandemic nearly ended her career when a restaurant partnership fell through, but she rebuilt with resilience
She emphasizes the importance of proper culinary education in basics, costing, and hands-on experience
Resources and links mentioned in this episode:
Detailed Synopsis
Early Career and Foundation
Chef Princess Anne began her culinary career as a service crew member at Jollibee in the Philippines. She credits this fast-paced environment as the foundation for her passion for the food industry. After completing her studies, she worked in various restaurants and hotels in the Philippines and was on track to become a professor, having nearly completed her master's degree, when her Australian visa was approved.
Starting Over in Australia
Upon arriving in Melbourne, Chef Princess had to start from scratch, beginning as a dishwasher and kitchen hand. She eventually found her way to a Japanese restaurant where her career trajectory changed significantly. She progressed from commis chef to Chef de Partie (CDP), cultivating skills in Japanese cuisine that would become her specialty.
The Nobu Experience
Her career reached new heights when she joined Nobu, the renowned Japanese restaurant at Crown Melbourne. There, she continued to climb the ladder from cook to CDP, sous chef, and eventually head chef. At Nobu, she refined her understanding of flavor profiles and learned to create menus on demand for elite clientele.
Japanese Cuisine Specialization
Chef Princess fell in love with Japanese cuisine because of its simplicity in presentation but complexity in technique. She appreciates how Japanese cooking emphasizes clean, sophisticated flavors while requiring precise skills, particularly in techniques like sashimi cutting.
Barbecue Championship Success
In a surprising turn, Chef Princess represented Australia in the Australian Barbecue Championship, where she showcased her Filipino-Japanese fusion approach. Instead of traditional Australian barbecue items like steak or lamb, she prepared lechon (Filipino roasted pig) using Japanese techniques. Her innovation included:
Butterfly-positioning the pork instead of traditional circular presentation
Removing large bones for faster cooking
Using precise charcoal heat management techniques
Incorporating Japanese sauces with Filipino flavors
Serving garlic rice wrapped in banana leaves and cooked on charcoal This unique approach impressed the judges and competitors alike, especially when she managed to cook a whole lechon in just two hours.
Flavor Development Process
When creating new dishes, Chef Princess follows a methodical approach:
Identifying the primary protein or main ingredient
Determining complementary flavors (garlic, soy sauce, lemon, and vinegar for chicken; apple and radish for pork)
Applying technical skills from her Japanese training
Ensuring authentic flavor profiles aren't compromised in fusion dishes
Balancing Creativity and Management
As Executive Sous Chef at Marvel Stadium, Chef Princess faces the challenge of balancing creative culinary aspirations with business constraints. She manages this by:
Sourcing quality ingredients within budget constraints
Working with suppliers to reduce labor costs
Thinking quickly and critically when unexpected situations arise
Reserving her most creative expressions for VIP boxes and special events
Mentoring other women in the food business
Pandemic Setback and Resilience
Chef Princess candidly shared her most challenging career moment – giving up her position at Nobu to pursue an opportunity with an investor to open her own restaurant. After a year of pop-up events, the partnership unfortunately dissolved, resulting in significant financial and emotional strain. She credits her family's support for helping her through this difficult period, and views her current position at Marvel Stadium as a "blessing in disguise" that has allowed her to pursue many of her culinary ambitions.
Future Aspirations
Looking ahead, Chef Princess still dreams of owning her own restaurant but is also focused on advancing to higher executive positions, such as Operations Manager or Executive Chef, within the next 2-3 years. She also expressed her desire to start a family, showing her commitment to building both professional and personal fulfillment.
Educational Philosophy
Drawing from her experience teaching at Registered Training Organizations (RTOs) in Melbourne, Chef Princess believes culinary education should emphasize:
Strong foundational skills and techniques, not just theory
Proper costing and business management skills
Hands-on experience and practical application She notes a difference between Filipino students who learn out of necessity and passion versus some Australian students who might be motivated by visa requirements.
Fusion Philosophy
Chef Princess takes a thoughtful approach to fusion cuisine, warning against "confusion" when combining culinary traditions. Her successful approach involves:
Maintaining authentic taste profiles from one cuisine
Applying techniques from another cuisine
Ensuring flavor integrity (e.g., not substituting barbecue sauce for soy sauce and calling it adobo)
Presenting familiar flavors in new, aesthetically pleasing ways
Music:
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/prigida/moonshine
License code: O6B7BV39QDARYJJZ
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/peter-lainson/over-the-sea
License code: UQ3B9QG1J47D7TOR
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/brock-hewitt-stories-in-sound/happiness
License code: HS0YLR4EYUGBWG9N
This podcast is powered by Kangaroofern, Australia's Independent Podcast Management Company.
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