I am a man loaded with tattoos on my sleeve, just a random guy you’ll see wearing a cap and eyes are hidden under those glasses. People call me ‘gangster’, but they don’t know that this gangster has a heart for dishes.
I am Chef Eric Dotollo, 29 years old, and one of the owners of District 7 Grandeur Buffet. I have been in the cuisine industry for almost 12 years.
I grew up in Cebu and transferred in Puerto Princesa Palawan during 2014. I don’t know, but I guess I am called to cook for Palaweños. Before I start my story as a chef, let’s time travel back to how I started—on a burnt fried duck egg.
IT STARTED WITH AN OVER TOASTED FRIED DUCK EGG
Let me tell you how I became a chef. Well, it all started with a fried egg.
I always adore my father who was really, really good at cooking. So, I tried to cook a fried egg, but I burnt it out. I was so disappointed by myself, saying that my dad was a good cook and so should I.
And there, the road to my cooking passion began. I was so inspired by my dad that I began inventing and discovering recipes. It was a rollercoaster of fun and excitement.
Until college came, I enrolled as an IT student but I knew I was taking the wrong way. And so, I crossed the right direction; I took Bachelor of Science in Hotel and Restaurant Management.
Studying my passion and knowing I’ll get the degree I ever wanted was more than a rainbow. Until, my dooms day took a smirk on me, my mom and dad separated that me and my siblings had to survive alone.
I stood as “Padre de familia”. I worked as part time on hotels and restaurant to sustain the needs of my family.
I can still recall how difficult living was, but I knew I had to get up and hone my skills in cooking when during that time was my only shield.
Until, I graduated, “Yaaaaaay!” I can hear the graduation music speaking softly in my hears. I felt I was walking on cloud nine, imagining myself wearing white uniform, an apron and a chef hat. And yes, on my next journey, I would entitle it as a “Food, a gift of dream”.
FOOD, A GIFT OF DREAM
After academe, after studying the sciences of food, dishes and different cuisine, I moved now to the next level—cooking as a profession.
Right after getting my degree, I worked on big restaurant companies, for I knew that working there will be my training grounds.
I enjoyed all the hardships, the stinging pain in the back after several hours of cooking, the heart crumbling pressure.
Kitchen became my playground.
Next, I studied Culinary Arts, also mastered international cuisines. After so many years of self-studying and training, I have been to several countries for work, businesses and travels.
Long story went with my career, until a luck came into my life that I could describe in just four words: Palawan, food, and District 7.
Biggest realization in my life came when I have District 7 in Palawan—this business is all about food, passion and love.
DISTRICT 7: BUILT WITH PASSION AND DETERMINATION
It all started with a plan; a plan with my friends. We planned and looked for partners, but no one agreed to tie up with us. I know, it was a risk. But we have gambled for this game.
District 7 at first was so plain and boring. It looked like a box with just a food.
Pero ako kasi, ang lagi kong gusto ay quality food. I was shocked when a lot of customers came on the opening.
Seeing people waited patiently just to have a taste on our food is more than happiness; it’s like a dream come true.
True joy, for me, is when people feels my passion with dishes.
It’s amazing how food always bring joy.
Food is always a gift of healing, and it is my duty to send people the gift of healing every day.
FOOD, AN ART OF LOVE
“Love, love, love” laging natatawa mga kusinero ko kapag sinasabi ko parati ‘yan sa mga chefs ko dito sa District 7.
I always chant them “Love, love, love”, y’all want to know why? Because food should be always be made with love.
The good old saying “The secret recipe on any dishes is love” is a classic and timeless for me; it is a saying each and every chef should know.
Pag galit ako, pag broken hearted ako, parang lahat ng luto ko may kulang, parang pangit ang lasa, but when someone is in love and is on the mood, a masterpiece dish is born.
For 12 years of cooking, I have been amazed by how food can bridge culture. A sushi, is not just a sushi, it’s a food with lots of culture and history behind.
A pizza, is not just a pizza, it is a food that gives a trademark for a certain country. A doughnut, is the living legacy of its inventor, Hanson Gregory. See how food became a bridge of culture and legacy?
I also believe how food can be a channel of love, catching the heart while filling in those tummies.
Food is more than something that we chew, and what we digest, it is a signature of home, especially for Filipinos.
Yung kusinang Pilipino kasi iba talaga. Every time I taste an adobo, it’s always my grandma that comes to my mind.
Food is also a gift of healing, it has the power to lighten up someone’s day. It has the power to heal a broken heart, to break depression, and to strengthen a diminishing body.
Food is more than a dish. It is what the world needs. It is what others don’t have; it’s what others long to have.
Food is gift from God. Anyone, everyone can be blessed with food and everyone can have success with food.
How about you? What is food for you? For me, food is an art of love, and I, your Chef Eric is always here to cook you the food of love.
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