Reggie Aspiras: This is Me
From a celebrated chef to an entrepreneur and a writer, Reggie Aspiras has made a name for herself and carved her own space — by being her own woman.
This story appeared in the Modern Parenting Mother’s Day and Father’s Day May 2024 issue.
Chef Reggie Aspiras has always known the kitchen was meant for her since she was six years old. This might come as a surprise to many—after all, she has quite a storied history in the culinary scene, her passion shining through all her endeavors: exploring various international cuisines through her Kitchens of the World tours, her menu consultations for restaurants, her lifestyle cooking classes, her own line of products, and of course, her writing. Recently, she was awarded the Ambassador’s Commendation by the Japanese Government for her efforts in promoting the food culture in the Philippines.
But all stalwarts were beginners at one point in time, and Chef Reggie is no exception, with a fond memory of the first food item she’s ever made — cookies. “I made cookies and I burned them,” she says, with a laugh.
But that didn’t stop the culinary icon. Undeterred by this initial mishap, she charged through instead of quitting, moving on to other pastries.
One-woman show at home and at work
With so much on her plate, how does she manage to balance work with her personal life? The veteran chef says it’s simple: by being in charge of her own time. “The nice thing about what I do is I cater to when I like,” she says. Even building to this schedule was deliberate on Reggie’s part, despite her many culinary and writing endeavors. Part of this can be attributed to her son.
And that carries on to today. Chef Reggie still does most of her work in the kitchen, and since her son, Diego. is now 19, a football player, and also becoming quite busy himself, she’s able to ramp up her workload a lot more. As a one-woman operation, Reggie ensures her operation is relatively simple. She writes her books, makes her recipes herself, and stars in her own videos — all by herself. Is it difficult?
“Yes, because it’s a one-woman show. But is it easier? In a lot of ways, yes too, because you’re in control of things,” she says.
Nothing in life is constant but change
So where does Reggie get the energy to pursue these endeavors, especially when she does everything herself? For her, it’s about constantly finding things that inspire her. “The nice thing about what I do is that because it is so multifaceted. [Food is] really what I love doing. And a lot of things have sprouted from that love,” says Chef Reggie. “So there are a lot of facets to me and what I do. And that’s the reason why it’s never boring.”
Look into her column for the Philippine Daily Inquirer, Kitchen Rescue, or her work with Kitchens of the World, and you’ll see there’s enough variety to make room for creativity. And it’s that space that allows Reggie a constant stream of inspiration by preventing the slew of monotony that sometimes accompanies other endeavors. It’s important for her especially to keep things interesting since, in her own words, at a certain age, energy isn’t something that’s easy to come by.
Regardless, Chef Reggie comes off as a woman who is ever-evolving, ever inspired. And ever-balanced, despite her growing accomplishments and endeavors.
To read the full article, grab a copy of Modern Parenting Mother’s Day and Father’s Day May 2024 issue —available on sarisari.shopping. Download the e-Magazine from Readly or Press Reader for more exclusive features and stories.
Words PAMELA MUSNI
Photography EXCEL PANLAQUE of KLIQ, INC.
Make-Up MARY ANN PARBA
Hair SHARMAINE MANALO
Shoot Coordination ANTHONY MENDOZA
Sittings Editor MARGA MEDRANO-TUPAZ
Shot on Location at THE HENRY SUITES MIRANILA, QUEZON CITY
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