August 10, 2025 • 31 mins
In this episode of Voice4Chefs, we welcome Chef Maricel Gentile, a celebrated chef educator, and ambassador of Philippine cuisine. With roots in her grandmother's kitchen in Manila, Chef Maricel's career has spanned top restaurants in New York to founding Maricel’s Kitchen in New Jersey. She has been featured on Hulu, PBS, and the Food Network, sharing the bold flavors and stories of the Philippines. Chef Maricel discusses the influence of her grandmother on her cooking, her experiences at markets in Manila, the inspiration behind her career, her classes at Maricel's Kitchen, her cookbook and her experiences appearing on various TV shows. She also shares highlights from her cookbook and upcoming projects, emphasizing her passion for keeping Filipino cuisine authentic and accessible. Join us as we explore her journey and celebrate the rich culinary traditions of the Philippines.
00:00 Introduction to Chef Maricel
00:53 Connecting Through Chef Mimi Lan
02:07 Influences from Lola's Kitchen
08:00 The Authenticity of Filipino Cuisine
10:19 Chef's Table and Kamayan Feast
17:41 Memories and Mentorship
22:52 The Rising Cost of Seafood
24:34 Corporate Team Building at Maricel's Kitchen
27:32 A Picky Eater's Transformation
28:45 From Cooking Class to TV Stardom
29:14 Unexpected Opportunities and PBS
31:03 Hulu and Food Network Adventures
37:20 Family Competitions and Traditions
40:56 Korean Seafood Ambassador
43:21 The Journey of Writing a Cookbook
46:27 Future Plans and Cooking Classes
51:06 Final Thoughts and Contact Information
Contact Chef Maricel:
IG:@maricelskitchenusa
Website: https://maricelskitchen.com/
Facebook: maricelskitchenusa
Youtube: @maricelskitchenusa
Season2
Welcome Chef Steven Leung as our new cohost.
IG: themindfulwok
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Host Mi (00:00):
Welcome to Voice4Chefs.
Today's guest is Chef MaricelGentile, a celebrated chef
educator, and ambassadorof Philippine cuisine.
Her journey began in herLola's kitchen in Manila,
and led to top restaurantsin New York before funding
Maricel's Kitchen in New Jersey.
Featured on Hulu, PBS and theFood Network, Maricel brings
(00:24):
the stories and bold flavorsof the Philippines to life.
She also founded a Philippine.
Cooking school, inspiringa new generation to embrace
their roots through food.
Let's welcome ChefMaricel to the show.
Chef Maricel Gentile (00:42):
Hello.
Host Michael Dugan (00:43):
Hi.
Thanks for being with us.
Thanks for taking the time.
Thank you so much.
Excited that you're here.
We should get intoit really quick.
How we, connected isthrough my friend and
your friend chef Mimi Lan.
She's a Michelin trainedchef out of Florida and she
(01:04):
came and did a cooking classat your cooking school,
which I thought was phenomenal.
I kept telling her, I wanna meether, I wanna meet her.
I want to talk to Maricel.
And we had about you.
Months before and part.
Oh yeah.
And part of that is because ofthe conference in Las Vegas.
Chef Maricel Gentile (01:26):
Yes.
Mapp?
Host Michael Dugan (01:27):
Mapp and, the women in hospitality.
And to me that was the mostamazing experience that
I've ever been involved inwith my podcast and
almost with my life.
Just meeting all theseincredible people and
through Mapp I'm a Mappmember and you're a Mapp member.
Chef Maricel Gentile (01:46):
And I am a Mapp
Host Michael Dugan (01:47):
I love Joanna James and what she's
Chef Maricel Gentile (01:50):
Yeah.
Host Michael Dugan (01:51):
for women in hospitality.
Chef Maricel Gent (01:52):
Amazing lady.
And the mom.
Host Michael Du (01:55):
And a mom Yeah.
Chef Maricel Gentil (01:57):
is amazing.
Host Michael Dugan (01:58):
Oh, Val.
Val.
Yeah.
Val's incredible.
A shout out to Mimi,Joanna, and Val before we get
started too deeply.
But what, has been if you lookback at your life growing up.
What I really wanna know iswhen you think about your
(02:21):
journey starting in yourgrandmother's kitchen or
your Lola in Manila, what
Chef Maricel Gentile (02:28):
Yeah,
Host Michael Dugan (02:28):
from that still influence
your cooking today
Chef Maricel Gentile (02:32):
I,
Host Michael Dugan (02:33):
teaching?
Chef Mar (02:34):
I think it's about the authenticity of the food,
she's a wonderful cook.
Never went to a culinaryschool, but she has such
flavors and the techniques.
I don't know where shegot all the techniques.
How did she do that?
(02:55):
And watching her inspiredme it's because wow, this
lady is amazing and everytime she creates something
it, it's just so flavorful.
And also the way I learnedfrom her is simplicity.
Getting fresh seafood,getting fresh vegetables
(03:18):
creates an amazing food.
When you, you cook it with care,with love, it is it just, that
is the most inspiring thing thatI've seen is like how she dealt
with food and how she cookedit, how she actually developed
these recipes and techniques.
(03:38):
That was amazing.
She didn't have all thegadgets, I should say.
So the gadget that I alwaysremember, and to this day
it's actually, I have apicture of that in my kitchen.
My studio
Host Michael Dugan (03:55):
mm-hmm.
Chef Mari (03:55):
is the stone grinder.
Host Michael Dugan (03:57):
Oh yeah, I remember you talking about that.
Chef Maricel G (03:59):
It's two stones.
There's a hole in the middleof that stone, and there's a
wood that would turn the stone.
So in the middle you droprice, let's say rice,
Host Michael Dugan (04:12):
Okay.
Chef Mari (04:13):
it, and then you turn the stone, it grinds it
and it becomes rice flour
Host Michael Dugan (04:17):
Wow.
Chef Maricel Gen (04:18):
in the middle.
You put peanuts, you grindit to becomes peanut butter.
Host Michael Dugan (04:23):
Oh Roasted peanuts, right?
Roasted,
Chef Maric (04:27):
Roasted the flavors.
All right.
No processed food involved.
Host Michael Dugan (04:34):
Right.
Chef Mar (04:35):
why it tastes so good.
It's so authentic, I would
Host Michael Dugan (04:38):
Oh my gosh.
And I think you, I rememberreading something about
traveling into different markets
Chef Maricel Gentile (04:46):
Yes.
With your
Host Michael Dugan (04:46):
Lola.
Can you talk about that?
What does it look like
Chef Maricel Gentile (04:49):
Ah,
Host Michael Dugan (04:50):
in a market?
Chef Maricel Gentile (04:52):
okay.
I have to say I'm oldalready, so this is.
Host Michael Dugan (04:56):
Me too.
Chef Maricel Gentile (04:57):
This is, I would say 60 years ago, right?
Or, 55 years ago.
So by then we go to Manila Bay.
All right?
So we are right inthe center of Manila.
We have a compound there.
So we go to Manila Bayand all the boats coming
in early in the morning.
They bring all thefreshest catch shrimp,
(05:20):
different kinds of fish.
And you know what?
They're all stilljumping inside.
No coolers.
It's just the fish isstill jumping, and amazing.
And we would just buy.
And then in our fresh marketsof fresh produce, these are
people that just came earlyin the morning, traveled from
the provinces, came down toManila and sell their goods.
(05:43):
That's how fresh it is.
And you see all thoseports hanging, just got
butchered early that morning.
Host Michael Dugan (05:50):
Mm-hmm.
Chef Maricel Gentil (05:52):
The flavor.
I tell you, it's so different,and we also have a rest house.
We have a house in the provincewhere in, she has all different,
she has rice, she had, we growrice, we have different fruits.
My gosh.
She really pick it up and thenwe just eat it like amazing
(06:13):
the flavors I tell you.
And you know what, to thisday I could still taste it.
Host Michael Dugan (06:17):
Yeah.
Chef Maricel Gentile (06:19):
It, you don't forget those flavors.
So it's in me.
It doesn't go away.
Host Michael Dugan (06:25):
Oh, sure.
Did she have afarm or something?
Did I read that
Chef Maricel Gentile (06:29):
We have, a rest house in the
province and it's a big lot.
So
Host Michael Dugan (06:34):
Okay.
Chef Maricel Gentile (06:35):
she tries to plant different things,
but we don't stay there.
We go there on weekends or
Host Michael Dugan (06:40):
Oh, okay.
Chef M (06:43):
And she has a caretaker.
So we go there and then it's.
Host Michael Dugan (06:46):
The Philippines are on my list.
I have another friend.
Yeah.
Chef Maricel Gentile (06:51):
because
Host Michael Dugan (06:52):
I interviewed another chef
who's a friend of mine.
She's coming that Imentioned to in Seattle.
She's coming in Septemberand I'm so excited.
that's isi laureano, and Ithink she lives, I'm pretty
sure she lives in Manila.
Chef Maricel Gentile (07:07):
Oh
Host Michael Dugan (07:08):
But oh, she described a lot of things
about the Philippines and
Chef Maricel Gentile (07:12):
yeah,
Host Michael Dugan (07:13):
and we travel all over the world.
So I think that's gonna beon our list pretty soon.
Chef Maricel Gentile (07:18):
Yeah, and if you need recommendations,
Host Mi (07:21):
Okay, I will reach out.
for sure.
Chef Maric (07:23):
I'll definitely tell you all the places
Host Michael Dugan (07:26):
Yeah.
As, we talk and followyour journey was there any
defining moment that madeyou wanna become a chef
or wanna teach cooking or
Chef Maricel Gentile (07:38):
Uhhuh, you know when I came here, I went
to New York Restaurant School.
All right.
And the goal there is aftergraduation, I go back to Manila.
I go to a hotel and work there.
I wanna be in the hotelbusiness, but of course I met
my husband so that there goesgoing back to the Philippines.
(08:00):
But my goal really is toshare Filipino food.
Okay.
It's always been in me that.
I always think like whenpeople wanna go out for dinner,
1990, lemme talk about 1990,right?
They never mentionedFilipino food.
(08:21):
If, you were gonna goto a restaurant, what
would you like to eat?
Oh, let's go for Italian,let's go for Chinese.
But never mentionedFilipino food.
I'm so proud of my Filipinocuisine, my Filipino
culture, our tradition.
So of course I work my wayup to the corporate world
until inside me I can't stop,but not think about just do
(08:47):
what I like to share Filipinocuisine to all people that
I would be able to reach out
Host Michael Dugan (08:53):
Okay.
Chef M (08:54):
because I'm proud of it.
It's becoming to be a realitythrough my cooking studio now.
I just had a cookingclass the other day.
Yesterday, I should say.
And these people have never,ever tasted Filipino food.
And then we made four dishes thefirst thing that they like, wow.
(09:16):
That's all they said.
They says, wow.
And at that point.
I figured I did my job.
Host Michael Dugan (09:23):
Yeah.
Chef Maricel (09:25):
I reached my goal
Host Michael Dugan (09:26):
Wow.
Chef (09:27):
sending, making other non Filipinos taste our food.
And I said to them, Iam not into fusion food.
Nothing against it.
But for you to understanda cuisine, you really
have to learn the basic.
Host Michael Dugan (09:42):
Yep.
Chef Mari (09:44):
How do they eat this?
And I even tell them when weeat spring rolls, we don't
do sweet and sour sauce.
Host Michael Dugan (09:49):
Okay.
Chef Maricel Gentile (09:50):
We use vinegar, garlic, fresh
garlic, and that's what youput on your, and they did it.
I said, I even toldthem how to eat it.
You have one bite.
said,
Host Michael Dugan (10:01):
that.
Chef Maricel Gentile (10:01):
get a bite on top and then you pour the
sugar, the garlic, and then theytaste it like they says, wow.
Host Michael Dugan (10:08):
Love it.
Chef Mari (10:09):
that's how we eat it.
That's basically the mostsimplest egg roll you're
gonna get, be eating.
But that's Filipino
Host Michael Dugan (10:18):
Yeah.
Yeah.
Chef Maricel Gentile (10:19):
And then to top it all at the end of our
class, because I do Chefs Table,I do Filipino Chefs Table.
Host Michael Dugan (10:26):
Let's explain what Chef's Table
is for people listeningaround the world because
Chef Maricel Gentile (10:30):
oh yeah.
So it's a tasting menu,
Host Michael Dugan (10:33):
Mm-hmm.
Chef Maricel Genti (10:34):
plated menu.
So for us, we do 11 dishes.
Host Michael Dugan (10:37):
Wow.
Chef Maricel Gentile (10:39):
And in fact, my tasting, I say
it's not tasting becauseI give big portions.
Filipinos are not meantto have small portions.
We always eat familystyle loads of food.
So I tell you on your sixthplate, you're like, okay, let's
have a little break becausethey're getting so full.
(10:59):
But I like that.
So that's what we do.
So once a month or twicea month, we put chef's
table in our calendar.
Then that's one.
And we also havethis kamayan feast.
It's called Woodle Fight.
So no exaggerated 16foot table covered with
banana leaves and all thefood is all on top of it.
(11:23):
And we make 21 dishesfor you to taste.
Host Michael (11:28):
That's incredible.
That is absolutely incredible.
Maricel
Chef Maricel Gentile (11:33):
it is an experience so it's two things
For those people who haven'texperienced that and they do
experience it, they feel like,wow I'm sure there's other
Filipino places that couldoffer that, but I would say we
do a good job in in, in, doingthat but the second thing is.
(11:55):
For those Filipinos who grewup in the Philippines and
came here in the States tohave that experience brings
back so much memories.
Sometimes they get tearyeyed when they, oh, this
is how my father made this.
This is I get teary eyed justlistening to their comments, and
(12:18):
that's the best connection ever.
I said, if ever.
That would be myprize possession.
Are those comments are,those feelings, are
those emotions that getstriggered when they eat?
My, my food?
Host Micha (12:36):
I have to be honest, it's also your personality.
You, have this incredible,humble giving spirit
that is so rare.
There are a few people thatI've interviewed in four years
that I will Gunawan, like Isaid, it's one of them, but,
and Chef Kirk Bachman is thepresident of August Escoffier
(13:00):
Institute, in Colorado.
Incredible human being andwas a thrill to interview him,
and there's several peoplelike that really affected me.
And the conversation we hadbefore this interview really
affected me because you'reso transparent and genuine.
(13:21):
And watching some of the clipsand different videos that
I did to prepare for thisinterview, I just couldn't
believe the interactionsthat you had with people.
And I can sense that'swhat keeps you going
is that connection.
There's a great saying byCraig Valentine he is a
(13:41):
world champion in publicspeaking in Toastmasters.
he says, it's notabout perfection,
it's about connection.
And I think that is the biggestlesson we can all learn.
And, you have that andit's really powerful.
So I can imagine sitting thereat this incredible chef's table.
(14:01):
I just visualizebeing there, you know
Chef Maricel Gentile (14:04):
I hope you couldn't come.
Oh,
Host Mic (14:05):
that would be amazing.
I, have friends in NewJersey and I'm gonna reach
out to 'em and say, theyhave to come see you.
There's three or four alreadyI can think of immediately.
Chef Maricel Gentile (14:16):
Oh I, would love to cook for you and
I want you to try our, food.
It's, it gets me soexcited when we talk about food.
Host Michael Dugan (14:25):
of course.
Chef Ma (14:27):
It's, I know that it's,
Host Michael Dugan (14:30):
Mm-hmm.
Chef Maricel (14:30):
share, I want you
Host Michael Dugan (14:31):
Is so rare and so special,
and I think that's why.
They brought you intothe food channel and
PBS and Hulu because of thatpiece That is, it's so unique.
And see, it's part of yourculture too, because most of the
Filipinos I meet are like that.
Naturally it's just natural,
Chef Maricel Gentile (14:52):
Yeah.
Host Michael Dug (14:52):
To work at it.
And, I've been likethat my whole life.
Chef Maricel Gentile (14:56):
too.
I, did I mention to you Ilike talking to you before it?
Host Micha (14:59):
Oh yeah, absolutely.
Chef Maricel Gentile (15:01):
I said I connected with you
all also when we first
Host Michael Dugan (15:07):
that comes from my grandmother,
my Lola, like she wasamazing with people
and she taught me thatat a very early age.
I wouldn't say shewas the best cook,
but I would say that her passionfor people and birds, that was
the other one, was the birds.
She loved the AudubonSociety and, Birds and.
(15:28):
taught me a lot about that.
And she had a cottage inCape Cod, and as kids we
used to go up to the cottageand stay for part of the summer
and cook lobster and seafoodand things are the memories
that rush back to me right nowas we're talking
because that's where theconnection came from for me.
Chef Maricel Gentile (15:47):
Exactly.
Host Mi (15:48):
And I'm betting it came from your grandmother
and your family.
Chef Ma (15:52):
She, hosts big parties.
On her birthday in December,lemme tell him like a few
days before her birthday,
Host Michael Dugan (16:01):
Yeah.
Chef Maricel Gentile (16:02):
She would get goats, chicken, Turkey, pig.
And we have a, compoundin Manila, right?
We have a big place where wecould store that, those animals.
Host Michael Dugan (16:15):
Oh my gosh.
Chef Maricel Gentile (16:15):
and they, she would feed them the best.
Grass and stuff like that.
So that, of course whenwe slaughter them, it's
gonna be is so good.
It's so good.
You could hear squealingof the pig and stuff
early in the morning.
I it's all in hereand it's all in here.
Host Michael Dugan (16:35):
Yeah.
Chef Maricel (16:36):
I could smell it.
I could picture it.
I could still see it Vivid
Host Michael Dugan (16:42):
Mm-hmm.
Chef Maricel Gentile (16:43):
and I think those are the memories
that make me wanna continue.
On what I wanna do, like
Host Michael Dugan (16:50):
Yeah.
Right.
Like sharing
Chef Maricel Gentile (16:50):
the food, the culture, our tradition.
I say nowadays everythingis so technical.
Everything phone, what Ialways say everybody should
go back to the basic,
Host Michael Dugan (17:04):
Yeah.
Che (17:04):
simple life, simple living.
If, you'll find peace.
I think I just saythat it's amazing.
It's, true.
And your husband, Paul,is into technology, he's
the most techie guy ever.
I don't wanna learn anythingbecause I know my boys
will take care of me.
Host Michael Dugan (17:25):
Uhhuh.
Chef Maricel Gentile (17:25):
at work, it says, even my
admin would say, oh, chef,you gotta just, what?
Just do it for me.
I don't,
Host Michael Dugan (17:32):
Yeah.
Chef Maricel Gentile (17:32):
cook.
I said I don't need to learn
Host Michael Dugan (17:33):
Yeah,
Chef Maricel Gentil (17:34):
technology.
I just wanna cook and sharemy food to everyone else,
Host Michael Dugan (17:41):
Going along in cooking, is there
anyone that mentored you?
Is there anyone that took youunder their wing and said,
I'm gonna show you this, likemaybe in New York restaurants
Chef Maricel Gentile (17:51):
Yeah.
Working in differentrestaurants.
All right.
When I was at the St. Regis, I,I didn't really cook but I saw
Chef Koons manage and teach allthese people, and I feel like.
Like sometimes visual justby looking at things, see
if you really have thepassion for cooking and
(18:12):
stuff, by looking at it, youknow how to do it already.
Just, and that's what I did.
And you said you travel.
We travel a lot too.
So every time I go to aspecific place I try to
go into cooking class,like in Japan,
Host Michael Duga (18:32):
That so cool.
Chef Maricel Gent (18:34):
it's amazing.
And it was funny, we just cameback from our two week cruise
the Mediterranean, right?
In the cruise ship I went fora French cooking class, oh my
gosh, and then it's so funny,at the end of the show, I was
almost trying to tell themwhat my, kitchen is all about.
I brought my book, Igave the chef my book.
(18:57):
It, went the other way.
Now they like, they'retrying to learn from
me what but same thing.
We, were just in Marseillelast two weeks ago, and
there's a place therethat all the fishermen
bring their fresh catch.
And I said to Paul the nexttime we come here, I want an
(19:19):
Airbnb so that I could cook.
Host Michael Dugan (19:23):
Uhhuh.
Chef Maricel Gentile (19:25):
This thing, and I I've tasted a lot
of food and I said, I feel likeI wanna do this in Barcelona.
Those ink.
Squid ink.
Oh my God, I love it.
So I came back, I alreadyordered my squid ink because
I'm making pasta with that.
I'm making risotto with it.
it.
I'm making everythingthat I've tasted in
(19:46):
Corfu or wherever I was.
I'm imitating it.
I'm, just gonna try to do it.
In fact, I did oneI, this afternoon
I did the Boullibasekind of thing
Host Michae (19:58):
I love Boullibase.
Chef Maricel Gentile (19:59):
My chef, I said Audrey taste, her
name's artists, eight artists.
She says, oh my gosh,chef, this is so good.
I said, and that'sthe first time this's.
The first time I made a berries.
And it was just like,it's because sometimes
when you put in, you knowhow to taste it already.
So
Host Michael Dugan (20:17):
Yeah.
True.
You know what it's going totaste
Chef Mar (20:20):
I was reading my book,
Host Michael Dugan (20:21):
mm-hmm.
Chef Maricel Gentile (20:21):
when I was writing my book, I
should say I I'm, trying tolike, you know how, what to
teaspoon of salt tastes like
Host Michael Dugan (20:32):
Sure.
Chef Maricel Gentile (20:32):
It it got, I've been cooking for 50 years.
Host Michael Dugan (20:37):
Yeah.
Wow.
Chef Maricel Gentile (20:39):
years.
It's so old like,
Host Michael Dugan (20:42):
you have a wonderful life and
you should just feel goodabout that, honestly.
it's very inspiring.
Maricel.
Chef Maricel Gentile (20:49):
Blessed.
So blessed and thankful.
Host (20:52):
But Boullibase , you got me there because I make it
with Dungeness crab here
Chef Maricel Gentile (20:56):
my God.
Host Michael Dugan (20:57):
And shrimp and scallops and
halibut Muscles, Yep.
My dad used to make itand funny thing, he wasn't
really that great at cooking.
He would.
He would just do one or twothings, but literally I try,
I tried to teach him aftercoming out of cookie school.
Now teaching your parents,that's the reverse, right?
(21:18):
It's a littlechallenging, right?
I taught my mom,and my mom loved it.
My dad was like, you'renot gonna tell me
how to cook shrimp.
I'm like, you don'tjust boil them.
It's like you need to simmer
Chef Maricel Gentile (21:31):
Yeah.
Host Michael Dugan (21:31):
delicate.
And so he would just turn it on,turn the stove on, walk away.
But it was stilldelicious, right?
ButI learned to perfect it, and I
became like a Cioppino andBoullibase snob, I would
say, because it was justabout the right texture
of that seafood, the rightflavor combination.
Chef Ma (21:51):
the flaking of the fish
Host (21:55):
Think about Bouillabaisse here's the funny thing.
It was, a poor man's fish stew.
Chef Maricel Gentile (22:01):
Exactly.
Host Michael Dugan (22:01):
was created by fishermen on a boat that had
Chef Maricel Gentile (22:04):
Exactly.
Yes.
Yes.
Host Michael Dugan (22:06):
now we pay Fortune for that dish.
Chef Maricel Ge (22:09):
it's per plate.
That's what Tour Guide said.
Yes.
Host Michael Dugan (22:14):
And I'm thinking it's crazy, but it's
like that signature dish now.
Chef Mar (22:20):
Exactly that what our tour guide would say.
If you're paying 20 euros onyour Bouillabaisse that means
it's frozen fish that they got.
If you're paying 120 Euros for aplate of you got the real plate
and that, this is the word,that's what French people do.
They save their money forthat one best Bouillabaisse
(22:41):
that they're gonna eat.
I went, oh
Host Michael Dugan (22:43):
Yeah,
Chef Maricel Ge (22:43):
that's amazing.
Host Michael Dugan (22:44):
it's interesting that you
mention that 'cause I amobsessed with seafood and I
live in a place where seafood.
is just everywhere, but thecost has gone skyrocketing.
Chef Maricel Gentil (22:54):
just crazy.
Host Michael Dugan (22:56):
Crab here and they get it from Alaska.
It's not far away, is like$89 a pound or something
crazy like that.
Dungeon ness is likesometimes 1499 a pound.
I used to get it for 3 99.
Chef Maricel Gent (23:10):
I don't know.
Host Michael Dugan (23:11):
It was 2 99 and now it's outta control.
Chef Maricel Gentile (23:15):
you, can't get them on sale.
Now.
I, used to get it in the store,like Special Lobster 4.99.
Now you can eat 8 99 isthe cheapest that you could get.
Know, and
Host Michael Dugan (23:26):
your menu goes up when you serve
that seafood and people needto recognize and understand
that is that's a partof whats changed.
Chef Maricel Gentile (23:34):
Yeah.
Yeah.
Host Michael Dugan (23:35):
go, oh, it's too expensive, but
they don't understand thatthere's a lot that's
built into the cost.
Chef Ma (23:40):
It has gone up so much.
I, was even talkingto my sous chef.
I said my gosh, our half traysprice right now, it used to
be price of the whole tray.
Now same price for a wholetray is just the size, the
price for the half a tray.
(24:01):
I was like, oh my gosh.
And I say people when theyreally like to eat they
would spend the money, Iwould say.
Host Michael Dugan (24:11):
True.
If you're passionateand dedicated
I, don't even thinktwice anymore.
I'm like, it's aboutthe experience.
And it's alsoabout honoring the.
people that createthe experience.
That's why I do the podcast.
It's about honoringthe people that
create The experience.
Chef Maricel Gentile (24:27):
In my cooking studio, we do a lot
of corporate team building andstuff like that, and most of the
time I would ask them, what madeyou come to Maricel's Kitchen?
They would always say, first ofall, you have the best reviews.
They said,
Host Michael Dugan (24:43):
Oh you do.!
Chef Maricel Gentile (24:44):
They are
Host Michael Dugan (24:44):
almost all five star and they're
honest, and I'm like,that's incredible
Chef Maricel Gentile (24:47):
and then, and then the second part
is we want experience now.
We just don't like eating out.
And after that's gone.
So what they do is we,have the cooking class.
I explain them everything,and it's hands on.
It's really hands on.
It's not a demo.
Everybody's doing their mis plusand then go ahead, cook it, and
(25:10):
then after that they're so happywith what they made and then
they're gonna sit down and eatThis is amazing.
And of course when I cook,I talk with my hands.
I give them
Host Michael Dugan (25:19):
Right.
Chef Maricel Gentile (25:19):
stories and they get entertained.
So it's, a show I saidWelcome to the show,
not a cooking class.
So that's what it is.
Host Michael Dugan (25:30):
I think it's amazing to me that
you bring this, right?
And you do, you have fivestar reviews all the way,
and I've, read a few of'em and I'm just like, wow.
So I'm gonna share one with youand share one with our audience
and just take a step back.
So this is from Lauren.
(25:52):
I'm picking 'em atrandom, so here we go.
This one is fromLauren Kalonovich.
It says, the classwas intimate and fun.
Maricel and her staff mademe feel comfortable in
the kitchen and excited tomake and eat something new.
The food was delicious.
All the recipes weused where authentic.
She wrote a long one.
(26:14):
We walked through each stepby step with love and care.
It was the best cookingclass experience, and
the location was clean,convenient, and beautifully
decorated.
Now you have to understand, Ijust glanced over and looked
at a few of these and pickedone at random, so that is
pretty impressive to me.
Chef Maricel Gen (26:33):
Oh, thank you.
Thank you.
Host Michael Dugan (26:35):
A little bit embarassing for you
maybe, but I had to share.
Chef Maricel Gentile (26:37):
I know I, try not I, love reading them
Host Michael Dugan (26:41):
Yeah.
Chef Maricel Gentile (26:42):
Let's go back to my kids' classes, right?
Host Michael Dugan (26:44):
Yeah.
Chef Maricel Gentile (26:46):
And so one of the kid that
came in didn't eat anythingAllergic or what they think.
It's and the parents arevery concerned if she
would be able to go alongwith the cooking class.
'cause everything needsto be tasted and stuff.
(27:07):
The parents just send us ana wonderful email because.
Every, everything.
Now she eats
Host Michael Dugan (27:15):
Oh my gosh.
Chef Maricel Gentile (27:17):
The, thing that she doesn't wanna try.
Now she tries everything,even in my cooking class,
right there and there.
I said, sweetheart,did you try this?
And oh, the parents werelike, how did you do it?
Because for the longesttime, they're letting
this kid try something.
And she's no.
(27:38):
Today they can't.
Thank me enough what hasgone from not tasting
anything to now taste.
She tastes everything.
She eats everything.
Parents, the first daythey brought her lunch, I
said, she doesn't eat lunchbecause we're feeding it.
No, we don't think thatshe's gonna eat your food.
(27:59):
Let me tell you,
Host Michael Dugan (28:00):
Wow.
Wow.
We
Chef M (28:01):
give them a lot of food.
She finishes everything
Host Michael Dugan (28:04):
Oh my gosh.
Chef Maricel Gentile (28:05):
That's why the parents were like, oh
my God, what happened there?
Host Michael Dugan (28:08):
right.
Chef Maricel Gentile (28:10):
And, now she, she booked for six weeks,
Host Michael Dugan (28:13):
Hmm.
Chef Maricel Gentile (28:14):
Six continuous weeks for, this, and
she lights up when she comes tothe kitchen, her eyes are like,
okay, we're starting to cook.
I love her.
She's a sweetheart.
Host Michael Du (28:25):
That's amazing.
So as, we move on, I reallywant to get to some of these
pieces and what, I findinteresting is you've been on
PBS, you've been on Hulu, andyou've been on the Food Channel.
Chef Maricel Gentile (28:39):
Oh my God.
Host Michae (28:40):
Can you highlight a couple of these things?
What was it like and howdid you connect to PBS?
Chef Maricel Gentile (28:45):
That was an interesting question.
It's always interestinghow I connect with
these people, right?
So I was driving and somebodycalled, of which you could
answer your phone and he says.
The way he said it was,would you like to be on PBS?
Host Michael Dugan (29:05):
In part two, we dive into the inspiring
journey of Maricel Gentileas she transforms her love
for cuisine into a vibrantcareer, discovering her
captivating stories with Hulu.
PBS that unveil theheart and soul behind
her culinary passion.
Stay tuned for part two.
Welcome to Voice4Chefs.
Today's guest is Chef MaricelGentile, a celebrated chef
educator, and ambassadorof Philippine cuisine.
Her journey began in herLola's kitchen in Manila,
and led to top restaurantsin New York before funding
Maricel's Kitchen in New Jersey.
Featured on Hulu, PBS and theFood Network, Maricel brings
(00:24):
the stories and bold flavorsof the Philippines to life.
She also founded a Philippine.
Cooking school, inspiringa new generation to embrace
their roots through food.
Let's welcome ChefMaricel to the show.
Chef Maricel Gentile (00:42):
Hello.
Host Michael Dugan (00:43):
Hi.
Thanks for being with us.
Thanks for taking the time.
Thank you so much.
Excited that you're here.
We should get intoit really quick.
How we, connected isthrough my friend and
your friend chef Mimi Lan.
She's a Michelin trainedchef out of Florida and she
(01:04):
came and did a cooking classat your cooking school,
which I thought was phenomenal.
I kept telling her, I wanna meether, I wanna meet her.
I want to talk to Maricel.
And we had about you.
Months before and part.
Oh yeah.
And part of that is because ofthe conference in Las Vegas.
Chef Maricel Gentile (01:26):
Yes.
Mapp?
Host Michael Dugan (01:27):
Mapp and, the women in hospitality.
And to me that was the mostamazing experience that
I've ever been involved inwith my podcast and
almost with my life.
Just meeting all theseincredible people and
through Mapp I'm a Mappmember and you're a Mapp member.
Chef Maricel Gentile (01:46):
And I am a Mapp
Host Michael Dugan (01:47):
I love Joanna James and what she's
Chef Maricel Gentile (01:50):
Yeah.
Host Michael Dugan (01:51):
for women in hospitality.
Chef Maricel Gent (01:52):
Amazing lady.
And the mom.
Host Michael Du (01:55):
And a mom Yeah.
Chef Maricel Gentil (01:57):
is amazing.
Host Michael Dugan (01:58):
Oh, Val.
Val.
Yeah.
Val's incredible.
A shout out to Mimi,Joanna, and Val before we get
started too deeply.
But what, has been if you lookback at your life growing up.
What I really wanna know iswhen you think about your
(02:21):
journey starting in yourgrandmother's kitchen or
your Lola in Manila, what
Chef Maricel Gentile (02:28):
Yeah,
Host Michael Dugan (02:28):
from that still influence
your cooking today
Chef Maricel Gentile (02:32):
I,
Host Michael Dugan (02:33):
teaching?
Chef Mar (02:34):
I think it's about the authenticity of the food,
she's a wonderful cook.
Never went to a culinaryschool, but she has such
flavors and the techniques.
I don't know where shegot all the techniques.
How did she do that?
(02:55):
And watching her inspiredme it's because wow, this
lady is amazing and everytime she creates something
it, it's just so flavorful.
And also the way I learnedfrom her is simplicity.
Getting fresh seafood,getting fresh vegetables
(03:18):
creates an amazing food.
When you, you cook it with care,with love, it is it just, that
is the most inspiring thing thatI've seen is like how she dealt
with food and how she cookedit, how she actually developed
these recipes and techniques.
(03:38):
That was amazing.
She didn't have all thegadgets, I should say.
So the gadget that I alwaysremember, and to this day
it's actually, I have apicture of that in my kitchen.
My studio
Host Michael Dugan (03:55):
mm-hmm.
Chef Mari (03:55):
is the stone grinder.
Host Michael Dugan (03:57):
Oh yeah, I remember you talking about that.
Chef Maricel G (03:59):
It's two stones.
There's a hole in the middleof that stone, and there's a
wood that would turn the stone.
So in the middle you droprice, let's say rice,
Host Michael Dugan (04:12):
Okay.
Chef Mari (04:13):
it, and then you turn the stone, it grinds it
and it becomes rice flour
Host Michael Dugan (04:17):
Wow.
Chef Maricel Gen (04:18):
in the middle.
You put peanuts, you grindit to becomes peanut butter.
Host Michael Dugan (04:23):
Oh Roasted peanuts, right?
Roasted,
Chef Maric (04:27):
Roasted the flavors.
All right.
No processed food involved.
Host Michael Dugan (04:34):
Right.
Chef Mar (04:35):
why it tastes so good.
It's so authentic, I would
Host Michael Dugan (04:38):
Oh my gosh.
And I think you, I rememberreading something about
traveling into different markets
Chef Maricel Gentile (04:46):
Yes.
With your
Host Michael Dugan (04:46):
Lola.
Can you talk about that?
What does it look like
Chef Maricel Gentile (04:49):
Ah,
Host Michael Dugan (04:50):
in a market?
Chef Maricel Gentile (04:52):
okay.
I have to say I'm oldalready, so this is.
Host Michael Dugan (04:56):
Me too.
Chef Maricel Gentile (04:57):
This is, I would say 60 years ago, right?
Or, 55 years ago.
So by then we go to Manila Bay.
All right?
So we are right inthe center of Manila.
We have a compound there.
So we go to Manila Bayand all the boats coming
in early in the morning.
They bring all thefreshest catch shrimp,
(05:20):
different kinds of fish.
And you know what?
They're all stilljumping inside.
No coolers.
It's just the fish isstill jumping, and amazing.
And we would just buy.
And then in our fresh marketsof fresh produce, these are
people that just came earlyin the morning, traveled from
the provinces, came down toManila and sell their goods.
(05:43):
That's how fresh it is.
And you see all thoseports hanging, just got
butchered early that morning.
Host Michael Dugan (05:50):
Mm-hmm.
Chef Maricel Gentil (05:52):
The flavor.
I tell you, it's so different,and we also have a rest house.
We have a house in the provincewhere in, she has all different,
she has rice, she had, we growrice, we have different fruits.
My gosh.
She really pick it up and thenwe just eat it like amazing
(06:13):
the flavors I tell you.
And you know what, to thisday I could still taste it.
Host Michael Dugan (06:17):
Yeah.
Chef Maricel Gentile (06:19):
It, you don't forget those flavors.
So it's in me.
It doesn't go away.
Host Michael Dugan (06:25):
Oh, sure.
Did she have afarm or something?
Did I read that
Chef Maricel Gentile (06:29):
We have, a rest house in the
province and it's a big lot.
So
Host Michael Dugan (06:34):
Okay.
Chef Maricel Gentile (06:35):
she tries to plant different things,
but we don't stay there.
We go there on weekends or
Host Michael Dugan (06:40):
Oh, okay.
Chef M (06:43):
And she has a caretaker.
So we go there and then it's.
Host Michael Dugan (06:46):
The Philippines are on my list.
I have another friend.
Yeah.
Chef Maricel Gentile (06:51):
because
Host Michael Dugan (06:52):
I interviewed another chef
who's a friend of mine.
She's coming that Imentioned to in Seattle.
She's coming in Septemberand I'm so excited.
that's isi laureano, and Ithink she lives, I'm pretty
sure she lives in Manila.
Chef Maricel Gentile (07:07):
Oh
Host Michael Dugan (07:08):
But oh, she described a lot of things
about the Philippines and
Chef Maricel Gentile (07:12):
yeah,
Host Michael Dugan (07:13):
and we travel all over the world.
So I think that's gonna beon our list pretty soon.
Chef Maricel Gentile (07:18):
Yeah, and if you need recommendations,
Host Mi (07:21):
Okay, I will reach out.
for sure.
Chef Maric (07:23):
I'll definitely tell you all the places
Host Michael Dugan (07:26):
Yeah.
As, we talk and followyour journey was there any
defining moment that madeyou wanna become a chef
or wanna teach cooking or
Chef Maricel Gentile (07:38):
Uhhuh, you know when I came here, I went
to New York Restaurant School.
All right.
And the goal there is aftergraduation, I go back to Manila.
I go to a hotel and work there.
I wanna be in the hotelbusiness, but of course I met
my husband so that there goesgoing back to the Philippines.
(08:00):
But my goal really is toshare Filipino food.
Okay.
It's always been in me that.
I always think like whenpeople wanna go out for dinner,
1990, lemme talk about 1990,right?
They never mentionedFilipino food.
(08:21):
If, you were gonna goto a restaurant, what
would you like to eat?
Oh, let's go for Italian,let's go for Chinese.
But never mentionedFilipino food.
I'm so proud of my Filipinocuisine, my Filipino
culture, our tradition.
So of course I work my wayup to the corporate world
until inside me I can't stop,but not think about just do
(08:47):
what I like to share Filipinocuisine to all people that
I would be able to reach out
Host Michael Dugan (08:53):
Okay.
Chef M (08:54):
because I'm proud of it.
It's becoming to be a realitythrough my cooking studio now.
I just had a cookingclass the other day.
Yesterday, I should say.
And these people have never,ever tasted Filipino food.
And then we made four dishes thefirst thing that they like, wow.
(09:16):
That's all they said.
They says, wow.
And at that point.
I figured I did my job.
Host Michael Dugan (09:23):
Yeah.
Chef Maricel (09:25):
I reached my goal
Host Michael Dugan (09:26):
Wow.
Chef (09:27):
sending, making other non Filipinos taste our food.
And I said to them, Iam not into fusion food.
Nothing against it.
But for you to understanda cuisine, you really
have to learn the basic.
Host Michael Dugan (09:42):
Yep.
Chef Mari (09:44):
How do they eat this?
And I even tell them when weeat spring rolls, we don't
do sweet and sour sauce.
Host Michael Dugan (09:49):
Okay.
Chef Maricel Gentile (09:50):
We use vinegar, garlic, fresh
garlic, and that's what youput on your, and they did it.
I said, I even toldthem how to eat it.
You have one bite.
said,
Host Michael Dugan (10:01):
that.
Chef Maricel Gentile (10:01):
get a bite on top and then you pour the
sugar, the garlic, and then theytaste it like they says, wow.
Host Michael Dugan (10:08):
Love it.
Chef Mari (10:09):
that's how we eat it.
That's basically the mostsimplest egg roll you're
gonna get, be eating.
But that's Filipino
Host Michael Dugan (10:18):
Yeah.
Yeah.
Chef Maricel Gentile (10:19):
And then to top it all at the end of our
class, because I do Chefs Table,I do Filipino Chefs Table.
Host Michael Dugan (10:26):
Let's explain what Chef's Table
is for people listeningaround the world because
Chef Maricel Gentile (10:30):
oh yeah.
So it's a tasting menu,
Host Michael Dugan (10:33):
Mm-hmm.
Chef Maricel Genti (10:34):
plated menu.
So for us, we do 11 dishes.
Host Michael Dugan (10:37):
Wow.
Chef Maricel Gentile (10:39):
And in fact, my tasting, I say
it's not tasting becauseI give big portions.
Filipinos are not meantto have small portions.
We always eat familystyle loads of food.
So I tell you on your sixthplate, you're like, okay, let's
have a little break becausethey're getting so full.
(10:59):
But I like that.
So that's what we do.
So once a month or twicea month, we put chef's
table in our calendar.
Then that's one.
And we also havethis kamayan feast.
It's called Woodle Fight.
So no exaggerated 16foot table covered with
banana leaves and all thefood is all on top of it.
(11:23):
And we make 21 dishesfor you to taste.
Host Michael (11:28):
That's incredible.
That is absolutely incredible.
Maricel
Chef Maricel Gentile (11:33):
it is an experience so it's two things
For those people who haven'texperienced that and they do
experience it, they feel like,wow I'm sure there's other
Filipino places that couldoffer that, but I would say we
do a good job in in, in, doingthat but the second thing is.
(11:55):
For those Filipinos who grewup in the Philippines and
came here in the States tohave that experience brings
back so much memories.
Sometimes they get tearyeyed when they, oh, this
is how my father made this.
This is I get teary eyed justlistening to their comments, and
(12:18):
that's the best connection ever.
I said, if ever.
That would be myprize possession.
Are those comments are,those feelings, are
those emotions that getstriggered when they eat?
My, my food?
Host Micha (12:36):
I have to be honest, it's also your personality.
You, have this incredible,humble giving spirit
that is so rare.
There are a few people thatI've interviewed in four years
that I will Gunawan, like Isaid, it's one of them, but,
and Chef Kirk Bachman is thepresident of August Escoffier
(13:00):
Institute, in Colorado.
Incredible human being andwas a thrill to interview him,
and there's several peoplelike that really affected me.
And the conversation we hadbefore this interview really
affected me because you'reso transparent and genuine.
(13:21):
And watching some of the clipsand different videos that
I did to prepare for thisinterview, I just couldn't
believe the interactionsthat you had with people.
And I can sense that'swhat keeps you going
is that connection.
There's a great saying byCraig Valentine he is a
(13:41):
world champion in publicspeaking in Toastmasters.
he says, it's notabout perfection,
it's about connection.
And I think that is the biggestlesson we can all learn.
And, you have that andit's really powerful.
So I can imagine sitting thereat this incredible chef's table.
(14:01):
I just visualizebeing there, you know
Chef Maricel Gentile (14:04):
I hope you couldn't come.
Oh,
Host Mic (14:05):
that would be amazing.
I, have friends in NewJersey and I'm gonna reach
out to 'em and say, theyhave to come see you.
There's three or four alreadyI can think of immediately.
Chef Maricel Gentile (14:16):
Oh I, would love to cook for you and
I want you to try our, food.
It's, it gets me soexcited when we talk about food.
Host Michael Dugan (14:25):
of course.
Chef Ma (14:27):
It's, I know that it's,
Host Michael Dugan (14:30):
Mm-hmm.
Chef Maricel (14:30):
share, I want you
Host Michael Dugan (14:31):
Is so rare and so special,
and I think that's why.
They brought you intothe food channel and
PBS and Hulu because of thatpiece That is, it's so unique.
And see, it's part of yourculture too, because most of the
Filipinos I meet are like that.
Naturally it's just natural,
Chef Maricel Gentile (14:52):
Yeah.
Host Michael Dug (14:52):
To work at it.
And, I've been likethat my whole life.
Chef Maricel Gentile (14:56):
too.
I, did I mention to you Ilike talking to you before it?
Host Micha (14:59):
Oh yeah, absolutely.
Chef Maricel Gentile (15:01):
I said I connected with you
all also when we first
Host Michael Dugan (15:07):
that comes from my grandmother,
my Lola, like she wasamazing with people
and she taught me thatat a very early age.
I wouldn't say shewas the best cook,
but I would say that her passionfor people and birds, that was
the other one, was the birds.
She loved the AudubonSociety and, Birds and.
(15:28):
taught me a lot about that.
And she had a cottage inCape Cod, and as kids we
used to go up to the cottageand stay for part of the summer
and cook lobster and seafoodand things are the memories
that rush back to me right nowas we're talking
because that's where theconnection came from for me.
Chef Maricel Gentile (15:47):
Exactly.
Host Mi (15:48):
And I'm betting it came from your grandmother
and your family.
Chef Ma (15:52):
She, hosts big parties.
On her birthday in December,lemme tell him like a few
days before her birthday,
Host Michael Dugan (16:01):
Yeah.
Chef Maricel Gentile (16:02):
She would get goats, chicken, Turkey, pig.
And we have a, compoundin Manila, right?
We have a big place where wecould store that, those animals.
Host Michael Dugan (16:15):
Oh my gosh.
Chef Maricel Gentile (16:15):
and they, she would feed them the best.
Grass and stuff like that.
So that, of course whenwe slaughter them, it's
gonna be is so good.
It's so good.
You could hear squealingof the pig and stuff
early in the morning.
I it's all in hereand it's all in here.
Host Michael Dugan (16:35):
Yeah.
Chef Maricel (16:36):
I could smell it.
I could picture it.
I could still see it Vivid
Host Michael Dugan (16:42):
Mm-hmm.
Chef Maricel Gentile (16:43):
and I think those are the memories
that make me wanna continue.
On what I wanna do, like
Host Michael Dugan (16:50):
Yeah.
Right.
Like sharing
Chef Maricel Gentile (16:50):
the food, the culture, our tradition.
I say nowadays everythingis so technical.
Everything phone, what Ialways say everybody should
go back to the basic,
Host Michael Dugan (17:04):
Yeah.
Che (17:04):
simple life, simple living.
If, you'll find peace.
I think I just saythat it's amazing.
It's, true.
And your husband, Paul,is into technology, he's
the most techie guy ever.
I don't wanna learn anythingbecause I know my boys
will take care of me.
Host Michael Dugan (17:25):
Uhhuh.
Chef Maricel Gentile (17:25):
at work, it says, even my
admin would say, oh, chef,you gotta just, what?
Just do it for me.
I don't,
Host Michael Dugan (17:32):
Yeah.
Chef Maricel Gentile (17:32):
cook.
I said I don't need to learn
Host Michael Dugan (17:33):
Yeah,
Chef Maricel Gentil (17:34):
technology.
I just wanna cook and sharemy food to everyone else,
Host Michael Dugan (17:41):
Going along in cooking, is there
anyone that mentored you?
Is there anyone that took youunder their wing and said,
I'm gonna show you this, likemaybe in New York restaurants
Chef Maricel Gentile (17:51):
Yeah.
Working in differentrestaurants.
All right.
When I was at the St. Regis, I,I didn't really cook but I saw
Chef Koons manage and teach allthese people, and I feel like.
Like sometimes visual justby looking at things, see
if you really have thepassion for cooking and
(18:12):
stuff, by looking at it, youknow how to do it already.
Just, and that's what I did.
And you said you travel.
We travel a lot too.
So every time I go to aspecific place I try to
go into cooking class,like in Japan,
Host Michael Duga (18:32):
That so cool.
Chef Maricel Gent (18:34):
it's amazing.
And it was funny, we just cameback from our two week cruise
the Mediterranean, right?
In the cruise ship I went fora French cooking class, oh my
gosh, and then it's so funny,at the end of the show, I was
almost trying to tell themwhat my, kitchen is all about.
I brought my book, Igave the chef my book.
(18:57):
It, went the other way.
Now they like, they'retrying to learn from
me what but same thing.
We, were just in Marseillelast two weeks ago, and
there's a place therethat all the fishermen
bring their fresh catch.
And I said to Paul the nexttime we come here, I want an
(19:19):
Airbnb so that I could cook.
Host Michael Dugan (19:23):
Uhhuh.
Chef Maricel Gentile (19:25):
This thing, and I I've tasted a lot
of food and I said, I feel likeI wanna do this in Barcelona.
Those ink.
Squid ink.
Oh my God, I love it.
So I came back, I alreadyordered my squid ink because
I'm making pasta with that.
I'm making risotto with it.
it.
I'm making everythingthat I've tasted in
(19:46):
Corfu or wherever I was.
I'm imitating it.
I'm, just gonna try to do it.
In fact, I did oneI, this afternoon
I did the Boullibasekind of thing
Host Michae (19:58):
I love Boullibase.
Chef Maricel Gentile (19:59):
My chef, I said Audrey taste, her
name's artists, eight artists.
She says, oh my gosh,chef, this is so good.
I said, and that'sthe first time this's.
The first time I made a berries.
And it was just like,it's because sometimes
when you put in, you knowhow to taste it already.
So
Host Michael Dugan (20:17):
Yeah.
True.
You know what it's going totaste
Chef Mar (20:20):
I was reading my book,
Host Michael Dugan (20:21):
mm-hmm.
Chef Maricel Gentile (20:21):
when I was writing my book, I
should say I I'm, trying tolike, you know how, what to
teaspoon of salt tastes like
Host Michael Dugan (20:32):
Sure.
Chef Maricel Gentile (20:32):
It it got, I've been cooking for 50 years.
Host Michael Dugan (20:37):
Yeah.
Wow.
Chef Maricel Gentile (20:39):
years.
It's so old like,
Host Michael Dugan (20:42):
you have a wonderful life and
you should just feel goodabout that, honestly.
it's very inspiring.
Maricel.
Chef Maricel Gentile (20:49):
Blessed.
So blessed and thankful.
Host (20:52):
But Boullibase , you got me there because I make it
with Dungeness crab here
Chef Maricel Gentile (20:56):
my God.
Host Michael Dugan (20:57):
And shrimp and scallops and
halibut Muscles, Yep.
My dad used to make itand funny thing, he wasn't
really that great at cooking.
He would.
He would just do one or twothings, but literally I try,
I tried to teach him aftercoming out of cookie school.
Now teaching your parents,that's the reverse, right?
(21:18):
It's a littlechallenging, right?
I taught my mom,and my mom loved it.
My dad was like, you'renot gonna tell me
how to cook shrimp.
I'm like, you don'tjust boil them.
It's like you need to simmer
Chef Maricel Gentile (21:31):
Yeah.
Host Michael Dugan (21:31):
delicate.
And so he would just turn it on,turn the stove on, walk away.
But it was stilldelicious, right?
ButI learned to perfect it, and I
became like a Cioppino andBoullibase snob, I would
say, because it was justabout the right texture
of that seafood, the rightflavor combination.
Chef Ma (21:51):
the flaking of the fish
Host (21:55):
Think about Bouillabaisse here's the funny thing.
It was, a poor man's fish stew.
Chef Maricel Gentile (22:01):
Exactly.
Host Michael Dugan (22:01):
was created by fishermen on a boat that had
Chef Maricel Gentile (22:04):
Exactly.
Yes.
Yes.
Host Michael Dugan (22:06):
now we pay Fortune for that dish.
Chef Maricel Ge (22:09):
it's per plate.
That's what Tour Guide said.
Yes.
Host Michael Dugan (22:14):
And I'm thinking it's crazy, but it's
like that signature dish now.
Chef Mar (22:20):
Exactly that what our tour guide would say.
If you're paying 20 euros onyour Bouillabaisse that means
it's frozen fish that they got.
If you're paying 120 Euros for aplate of you got the real plate
and that, this is the word,that's what French people do.
They save their money forthat one best Bouillabaisse
(22:41):
that they're gonna eat.
I went, oh
Host Michael Dugan (22:43):
Yeah,
Chef Maricel Ge (22:43):
that's amazing.
Host Michael Dugan (22:44):
it's interesting that you
mention that 'cause I amobsessed with seafood and I
live in a place where seafood.
is just everywhere, but thecost has gone skyrocketing.
Chef Maricel Gentil (22:54):
just crazy.
Host Michael Dugan (22:56):
Crab here and they get it from Alaska.
It's not far away, is like$89 a pound or something
crazy like that.
Dungeon ness is likesometimes 1499 a pound.
I used to get it for 3 99.
Chef Maricel Gent (23:10):
I don't know.
Host Michael Dugan (23:11):
It was 2 99 and now it's outta control.
Chef Maricel Gentile (23:15):
you, can't get them on sale.
Now.
I, used to get it in the store,like Special Lobster 4.99.
Now you can eat 8 99 isthe cheapest that you could get.
Know, and
Host Michael Dugan (23:26):
your menu goes up when you serve
that seafood and people needto recognize and understand
that is that's a partof whats changed.
Chef Maricel Gentile (23:34):
Yeah.
Yeah.
Host Michael Dugan (23:35):
go, oh, it's too expensive, but
they don't understand thatthere's a lot that's
built into the cost.
Chef Ma (23:40):
It has gone up so much.
I, was even talkingto my sous chef.
I said my gosh, our half traysprice right now, it used to
be price of the whole tray.
Now same price for a wholetray is just the size, the
price for the half a tray.
(24:01):
I was like, oh my gosh.
And I say people when theyreally like to eat they
would spend the money, Iwould say.
Host Michael Dugan (24:11):
True.
If you're passionateand dedicated
I, don't even thinktwice anymore.
I'm like, it's aboutthe experience.
And it's alsoabout honoring the.
people that createthe experience.
That's why I do the podcast.
It's about honoringthe people that
create The experience.
Chef Maricel Gentile (24:27):
In my cooking studio, we do a lot
of corporate team building andstuff like that, and most of the
time I would ask them, what madeyou come to Maricel's Kitchen?
They would always say, first ofall, you have the best reviews.
They said,
Host Michael Dugan (24:43):
Oh you do.!
Chef Maricel Gentile (24:44):
They are
Host Michael Dugan (24:44):
almost all five star and they're
honest, and I'm like,that's incredible
Chef Maricel Gentile (24:47):
and then, and then the second part
is we want experience now.
We just don't like eating out.
And after that's gone.
So what they do is we,have the cooking class.
I explain them everything,and it's hands on.
It's really hands on.
It's not a demo.
Everybody's doing their mis plusand then go ahead, cook it, and
(25:10):
then after that they're so happywith what they made and then
they're gonna sit down and eatThis is amazing.
And of course when I cook,I talk with my hands.
I give them
Host Michael Dugan (25:19):
Right.
Chef Maricel Gentile (25:19):
stories and they get entertained.
So it's, a show I saidWelcome to the show,
not a cooking class.
So that's what it is.
Host Michael Dugan (25:30):
I think it's amazing to me that
you bring this, right?
And you do, you have fivestar reviews all the way,
and I've, read a few of'em and I'm just like, wow.
So I'm gonna share one with youand share one with our audience
and just take a step back.
So this is from Lauren.
(25:52):
I'm picking 'em atrandom, so here we go.
This one is fromLauren Kalonovich.
It says, the classwas intimate and fun.
Maricel and her staff mademe feel comfortable in
the kitchen and excited tomake and eat something new.
The food was delicious.
All the recipes weused where authentic.
She wrote a long one.
(26:14):
We walked through each stepby step with love and care.
It was the best cookingclass experience, and
the location was clean,convenient, and beautifully
decorated.
Now you have to understand, Ijust glanced over and looked
at a few of these and pickedone at random, so that is
pretty impressive to me.
Chef Maricel Gen (26:33):
Oh, thank you.
Thank you.
Host Michael Dugan (26:35):
A little bit embarassing for you
maybe, but I had to share.
Chef Maricel Gentile (26:37):
I know I, try not I, love reading them
Host Michael Dugan (26:41):
Yeah.
Chef Maricel Gentile (26:42):
Let's go back to my kids' classes, right?
Host Michael Dugan (26:44):
Yeah.
Chef Maricel Gentile (26:46):
And so one of the kid that
came in didn't eat anythingAllergic or what they think.
It's and the parents arevery concerned if she
would be able to go alongwith the cooking class.
'cause everything needsto be tasted and stuff.
(27:07):
The parents just send us ana wonderful email because.
Every, everything.
Now she eats
Host Michael Dugan (27:15):
Oh my gosh.
Chef Maricel Gentile (27:17):
The, thing that she doesn't wanna try.
Now she tries everything,even in my cooking class,
right there and there.
I said, sweetheart,did you try this?
And oh, the parents werelike, how did you do it?
Because for the longesttime, they're letting
this kid try something.
And she's no.
(27:38):
Today they can't.
Thank me enough what hasgone from not tasting
anything to now taste.
She tastes everything.
She eats everything.
Parents, the first daythey brought her lunch, I
said, she doesn't eat lunchbecause we're feeding it.
No, we don't think thatshe's gonna eat your food.
(27:59):
Let me tell you,
Host Michael Dugan (28:00):
Wow.
Wow.
We
Chef M (28:01):
give them a lot of food.
She finishes everything
Host Michael Dugan (28:04):
Oh my gosh.
Chef Maricel Gentile (28:05):
That's why the parents were like, oh
my God, what happened there?
Host Michael Dugan (28:08):
right.
Chef Maricel Gentile (28:10):
And, now she, she booked for six weeks,
Host Michael Dugan (28:13):
Hmm.
Chef Maricel Gentile (28:14):
Six continuous weeks for, this, and
she lights up when she comes tothe kitchen, her eyes are like,
okay, we're starting to cook.
I love her.
She's a sweetheart.
Host Michael Du (28:25):
That's amazing.
So as, we move on, I reallywant to get to some of these
pieces and what, I findinteresting is you've been on
PBS, you've been on Hulu, andyou've been on the Food Channel.
Chef Maricel Gentile (28:39):
Oh my God.
Host Michae (28:40):
Can you highlight a couple of these things?
What was it like and howdid you connect to PBS?
Chef Maricel Gentile (28:45):
That was an interesting question.
It's always interestinghow I connect with
these people, right?
So I was driving and somebodycalled, of which you could
answer your phone and he says.
The way he said it was,would you like to be on PBS?
Host Michael Dugan (29:05):
In part two, we dive into the inspiring
journey of Maricel Gentileas she transforms her love
for cuisine into a vibrantcareer, discovering her
captivating stories with Hulu.
PBS that unveil theheart and soul behind
her culinary passion.
Stay tuned for part two.
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