The Traveling Chef

July 18, 2017

Some travel for work, while some work in order to travel. STI College – General Santos alumnae Mark Louie Motong does both. He only used to dream of travelling around the world and experience different food culture, but now, he is living the dream.

Mark gained his competency in Commercial Cooking Level 2 last 2010 it served as a turning point for his career. He worked in several local industries in various competencies to hone his skills, but in the long run, he fell in love with kitchen.

Mark never stopped dreaming. He pursued his degree in BS Hotel and Restaurant Management, and after he graduated, he served as a Line Cook in Little Rock Country Club, Arkansas, USA. He was mainly responsible for the preparation of AM and PM Line; for the cooking of quality food for the club members; for the good food presentation and service to the members and; for the practice of proper sanitation in work place.

When his contract ended in USA, he returned home and trained for a sea-based work in Star Cruises. He was assigned in MV Henna that voyages in Asian countries like Korea, Vietnam, Taiwan, and China. Mark served as the Western Cook for ten months. It was the perfect opportunity to discover Asian food cultures which greatly enriched his experience in the kitchen.

Another door for opportunity opened yet again for Mark to work in The Red lion Inn, Massachusetts, USA as a Line Cook. Through his excellence, he was awarded as Employee of the Month. In the same year, he was hired as a Production Supervisor in The Bakery Depot Pte Ltd, Singapore and is working up to date.

Indeed, Mark shows us that there’s nothing more fulfilling than living the dream you dreamt of living. So, dream big, continue to seek for ways to better yourself, and persevere because you attract opportunities that you’re ready for.