White House Filipina Chef lectures at CHE event
(July 9)—"If you want it, pursue it. Pursue it really, really hard."
A simple yet powerful piece of advice emanated from the lobby walls of the College of Home Economics in the University of the Philippines- Diliman a rainy Friday afternoon last June 21, courtesy of the first female Executive Chef of the White House - a true Filipina pride and UP Alumnus, that is Chef Cristeta Comerford.
The University of the Philippines Society for Hotel and Restaurant Progress (UP SHARP) hosted its semestral event, “Learning from the Masters” to a crowd of students, faculty and staff, giving them all a chance to meet and listen to the woman who holds the highest position within the White House kitchen.
The Learning from the Masters series of the UP SHARP features successful icons in the hospitality industry who share insights, tips and stories about their career and work experiences. It is mainly designed to educate and encourage students of the HRIM program of the vast opportunities that await them. Thus, Chef Cristeta Comerford became the ‘Professor of the Day’ to everyone. Despite her busy schedule, she welcomed the invitation with open arms, as it was a great homecoming for the former UP Food Technology student, who has not set foot on the campus since her migration to the U.S in 1983.
Chef Comerford spoke of her journey, emphasizing on the importance of passion, continuous learning, and perseverance to excel and improve while staying true to her roots as a Filipina. It was a great privilege to have a Filipina chef of international stature grace the premises of the CHE and give and enriching and insightful talk about her journey and experiences.
UP President Alfredo E. Pascual and officers and members of the UP Home Economics Alumni Association graced the event. Former CHE Dean Dr. Ma. Lourdes Catral, gave the introduction for Chef Comerford while Dottie Aguilar and Miriam Floresta of UP SHARP were the program emcees.
The UPHEAA hosted an afternoon tea party at the CHE Tearoom in honor of Chef Comerford after the lecture.—College of Home Economics