In this eye-opening episode of "Unfiltered Conversation," host Miko Santos interviews Chef Rommel Cao, a retired executive pastry chef and co-founder of the Filipino Chefs Association of Victoria. Chef Cao shares his remarkable journey from working as a waiter in the Philippines to becoming an executive pastry chef in Melbourne's prestigious hotels.
He discusses the challenges of the culinary industry, particularly the mental health impacts and work-life balance struggles that led to his retirement in 2014. Chef Cao also reveals how he's now dedicated to mentoring young Filipino chefs and building a collaborative culinary community in Australia rather than one focused on competition. His insights provide valuable lessons for aspiring chefs and highlight the importance of professional cooperation in elevating Filipino cuisine globally
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In this episode, we cover:
Chef Rommel Cao worked his way up from waiter to executive pastry chef at prestigious establishments including Crown Casino and what is now the Langham Hotel in Melbourne
After retiring from professional kitchens in 2014 due to stress and mental health concerns, Chef Cao transitioned to landscaping while maintaining his culinary passion
Chef Cao co-founded the Filipino Chefs Association of Victoria (FCAV) to mentor younger chefs on both culinary skills and maintaining work-life balance
The FCAV emphasizes collaboration over competition among Filipino chefs and restaurants to collectively elevate Filipino cuisine in Australia
Chef Cao is also active in the Filipino community through groups like Pinoy in Melbourne, which helps new migrants connect with resources and services
Resources and links mentioned in this episode:
Connect with Filipino Chefs Associations of Victoria
Join Pinoys in Melbourne
Detailed Synopsis
The episode begins with Miko Santos welcoming Chef Rommel Cao, introducing him as a retired chef and co-administrator of Pinoy in Melbourne. Chef Kao shares his extensive professional journey, starting in the 1980s as a home waiter in Manila before moving to the Manila Peninsula as a waiter. Despite lacking formal culinary education, he received on-the-job training and progressed through various kitchen positions, eventually working his way up to party chef.
In 1991, Chef Cao migrated to Australia with his family at the invitation of his wife's sister. In Melbourne, he worked at several prestigious establishments including the Region Hotel (now Show Hotel), Le Cordon Bleu in Malvern where he had a cake shop, Crown Casino for four years, and finally what is now the Langham Hotel where he was promoted to executive pastry chef.
Chef Cao describes the culinary industry as extremely stressful, which ultimately led to his retirement in 2014 due to mental health concerns. He highlights some of his most memorable experiences, including participating in Master Class events where chefs from around the world gathered to demonstrate culinary techniques, and creating elaborate Christmas decorations. However, he emphasizes that balancing family life with the demands of professional kitchens was extraordinarily difficult.
After retiring from the culinary profession, Chef Cao transitioned to landscaping and gardening, noting that while different from pastry work, it still allowed him to express his creativity and imagination on a large scale. During the COVID-19 pandemic, he observed the opening of many Filipino restaurants and began visiting them to taste their food and look for ways to promote and elevate Filipino cuisine in Australia.
This led to his partnership with business mentor Alex C. to found the Filipino Chefs Association of Victoria (FCAV). The organization's mission is to promote Filipino food, mentor Filipino chefs, support their mental health, and help them achieve better work-life balance. Drawing from his own experience with stress and mental breakdown in the industry, Chef Kao is passionate about teaching younger chefs the importance of balance in their lives.
Chef Cao emphasizes that the FCAV focuses on connection and collaboration rather than competition among chefs and restaurants. He contrasts this with the competitive environment he observed among Filipino restaurants in Melbourne during the 1990s, when businesses were often secretive and unwilling to share knowledge. The FCAV encourages knowledge exchange, menu development, and collective efforts to elevate Filipino cuisine.
The interview also touches on Chef Cao's involvement with other community organizations, including the Pinoy in Melbourne online platform that helps connect new migrants with resources like immigration lawyers, tradespeople, and other services. During the pandemic, these community connections were particularly valuable in providing support to international students.
When asked about his future aspirations, Chef Cao expresses a desire to bring Filipino chefs together to showcase their talents and promote Filipino cuisine to a wider audience.
What the Reader Will Learn
The career progression and challenges of becoming an executive pastry chef in Australia's competitive hospitality industry
How mental health concerns and work-life balance issues affect culinary professionals
The importance of mentorship and community building in the culinary industry
The mission and vision of the Filipino Chefs Association of Victoria
How collaboration rather than competition can elevate an entire culinary community
The unique challenges faced by immigrant chefs and how community organizations provide support
How culinary skills can transfer to other creative professions like landscaping
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
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