{"id":10196,"date":"2016-01-27T18:55:41","date_gmt":"2016-01-27T10:55:41","guid":{"rendered":"https:\/\/booky.ph\/blog\/?p=10196"},"modified":"2019-08-04T13:52:38","modified_gmt":"2019-08-04T05:52:38","slug":"meet-the-chef-20-questions-with-miko-aspiras","status":"publish","type":"post","link":"https:\/\/booky.ph\/blog\/meet-the-chef-20-questions-with-miko-aspiras\/","title":{"rendered":"Meet the Chef: 20 Questions with Miko Aspiras"},"content":{"rendered":"

There are 20 things you should know about the chef behind Le Petit Souffl\u00e9<\/a>.<\/p>\n

<\/p>\n

If you follow Chef Michael \u201cMiko\u201d Aspiras on Instagram, the likelihood of salivating on well-plated desserts is extremely high. He has unlocked an avalanche of creative and innovative culinary ideas that manifests in every cake, cookie, souffl\u00e9 or any pastry he creates. With his unwavering drive in taking Philippine food a notch higher, Chef Miko has been racking up gold medal awards in prestigious culinary competitions in the country and abroad while \u00a0also growing his reservoir of foodie fans, even prior to opening his restaurants such as Le Petit Souffl\u00e9<\/a>, Scout\u2019s Honor<\/a>, and Garde Manger<\/a>. Most recently, he was chosen as one of the presenters of the upcoming Madrid Fusi\u00f3n Manila 2016.<\/p>\n

\"Chef<\/p>\n

One night, we sat down with Chef Miko to get to know him in and out of the kitchen. Here\u2019s how it went down:<\/p>\n

What drove you to become a chef?
\n<\/strong>It started when I decided to study culinary kasi I want to expand my knowledge and to know the basics.<\/p>\n

How do you stay creative in the kitchen given that you create a lot of desserts in a continuous basis?
\n<\/strong>I update myself every day. I read books, and profiles about chefs and artists. I just update myself; I watch TV.<\/p>\n

How do you balance creativity and consistency?
\n<\/strong>I\u2019m lucky enough to be partnered with the people I work with. Charlie Paw would give me the freedom and then Kristine Lotilla would restrict me. I need those kind of people kasi when I create, I don\u2019t stop.<\/p>\n

How would you describe your lifestyle in terms of balancing work and personal life?
\n<\/strong>I treat my work, which is creating desserts, my life. I don\u2019t feel like I\u2019m working. Siguro pag nagpoproduction lang ng todo todo na mga than 15 hours, dun ko mafefeel na work siya.<\/p>\n

Do you have those days when you just want to drop everything and leave?
\n<\/strong>I get frustrated at times, but not to the point na I\u2019ll leave, magagalit sakin yung pastry. What I always tell my staff, this is the risk when you join me. You\u2019re not just learning recipes from me. For me, maiiyak kayo kasi di niyo ko nasasatisfy. Pagnasatisfy ako, tigil na learning niyo. I get frustrated, but not to the point I would give up.<\/p>\n

What is the most exciting and\u00a0hardest part of being a chef?
\n<\/strong>For me the most exciting part is to share your knowledge. At start, the most exciting thing is to learn, but right now I want to share what I have been learning.\u00a0 It is also the hardest part to teach others, especially now that we are expanding.\u00a0 Making people like your food and explaining to people why you do what you do through your food are also hard.<\/p>\n

What is the hardest and most exciting part of running a restaurant?
\n<\/strong>The most exciting part is opening a new restaurant since everything is fresh and you have a lot of new ideas. People are excited about your food. The hardest part is keeping it consistently good.<\/p>\n

Can you recall your biggest failure?
\n<\/strong>When I compete professionally, I focus on getting the gold. I once lost and I learned a lot from\u00a0that experience, which is to always give my 100%. If you only give your 99%, you will not get it. I lost and it doesn\u2019t feel so bad. Before that, I was afraid to lose.<\/p>\n

What\u2019s your biggest success thus far?
\n<\/strong>Realizing that I am blessed with the talent for creating desserts.<\/p>\n

When you\u2019re not in the kitchen, what do you usually do?
\n<\/strong>I watch movies, talagang sinisingit ko manood ng movie. I love to shop. If JV\u2019s here, my boyfriend, we just cook and watch DVD.<\/p>\n

What\u2019s your typical day like?
\n<\/strong>Recently, I run and spin. I also do errands in the morning like if may kailangan ipick sa suppliers, then I go straight here [Century City Mall]. I check Scout\u2019s Honor and Garde Manger, then Le Petit Souffl\u00e9. After that, I usually have meetings regarding restaurants we will be opening or features. Around 6pm kailangan ko na magproduction hanggang 9pm or 11pm; it\u2019s either at Le Petit or Scout\u2019s Honor. After that, I answer emails.<\/p>\n

What\u2019s the last film you saw?
\n<\/strong>5th<\/sup> Wave<\/p>\n

What kind of diners do you love to have?
\n<\/strong>Dessert lovers<\/p>\n

\"Chef
Matcha Red Bean Souffl\u00e9 Pancake is a sufficient reason to temporarily forget about your diet.<\/figcaption><\/figure>\n

What\u2019s your favorite travel destination?
\n<\/strong>Australia kasi grabe yung\u00a0 ingredients. If you know how to bake, ang mura ng ingredients. Baking there is a luxury \u00a0because of the perfect temperature; hindi ganun kainit, hindi ganun kalamig.<\/p>\n

What\u2019s your favorite food?
\n<\/strong>Sinigang na baboy, sour and thick because of the gabi.<\/p>\n

What\u2019s your favorite dessert?
\n<\/strong>Cookie<\/p>\n

What\u2019s your favorite dessert to prepare?
\n<\/strong>Currently, I love to make corn panna cotta.<\/p>\n

What\u2019s your favorite restaurant in the Philippines that\u2019s not yours?
\n<\/strong>I love Antonio\u2019s. At Breakfast at Antonio\u2019s, I love the sinigang na wala na sa menu!<\/p>\n

Name a dessert place that appealed to you and is not one of your establishments.
\n<\/strong>Foodcraft in Australia, they have the best dougnuts. Meron silang Nutella doughnut, parang one cup yung nasa loob, the dough\u2019s just enough.<\/p>\n

What would you do if you weren\u2019t a chef?
\n<\/strong>Be a tennis player.<\/p>\n

\"\"
Chef Miko poses after plating Le Petit Souffl\u00e9\u2019s Valrhona Grand Crus.<\/figcaption><\/figure>\n

In case you didn’t know, Le Petit Souffle is Booky Prime<\/a> partner, which means you can now book a table through our app or the web and get up to P150 off your total bill. You can even get a surprise free dessert before your meal ends!<\/p>\n

Book a table now!<\/a><\/strong>
\nView the full menu<\/a>
\nView their\u00a0Instagram account
\n<\/a>3\/F Century City Mall, Kalayaan Ave, Poblacion, Makati
\n+63 2 718-5681<\/p><\/blockquote>\n

Photos by: ANGELO FRANCISCO<\/a>
\nArticle by: CATHIE CARPIO<\/strong><\/h5>\n","protected":false},"excerpt":{"rendered":"

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