August 10, 2025 • 26 mins
In Part II of this engaging episode of Voice4Chefs, host Michael welcomes Maricel back for part two of her incredible culinary journey. Maricel shares her fascinating experiences from dazzling appearances on PBS, Hulu, and the Food Channel. She recounts unexpected yet serendipitous connections that led her to star on these platforms, including a humorous story about ignoring a potential PBS opportunity, which turned out to be legitimate. Maricel highlights key moments from cooking competitions and shows, such as 'Recipe Rumble' and a family cooking challenge with Cake Boss Buddy Valastro, and reveals behind-the-scenes experiences of filming and lessons learned. The conversation also delves into her success as a culinary instructor, her popular Asian fusion cookbook, and upcoming projects including live TV cooking classes and expanding her business. Maricel's passion for Filipino cuisine and dedication to sharing her culinary heritage shine throughout, inspiring listeners with her vibrant energy and adventurous spirit.
00:00 Introduction to Maricel's Culinary Journey
00:21 Maricel's PBS Experience
02:23 Adventures on Hulu and Food Network
05:27 Challenges and Learning Moments
08:28 Family Competitions and Traditions
11:52 Korean Seafood Ambassador
14:15 Maricel's Cookbook and Future Plans
20:08 Cooking Classes and Events
21:51 Final Thoughts and Contact Information
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 Michael Dugan (00:00):
Welcome back to another exciting
(00:01):
episode of Voice4 Chefs.
In part two, we diveinto Maricel incredible
culinary journey.
Experience her passion as shenavigates the food channel
and dazzles on Hulu and sharesculinary delights with PBS.
Stay tuned to be inspired byMaricel's flavorful adventures.
I find interesting isyou've been on PBS, you've
(00:24):
been on Hulu, and you'vebeen on the Food Channel.
Chef Maricel Gentile (00:27):
Oh my God.
Host Michae (00:28):
can you highlight a couple of these things?
What was it like and howdid you connect to PBS?
Chef Maricel Gentile (00:33):
Ow.
That was the, that wasan interesting question.
It's always interestinghow I connect with
these people, right?
So I was driving andsomebody called, of which
you could answer yourphone and there says.
The way he said it was,would you like to be on PBS?
(00:54):
I said, you're such a scam.
Boom.
Hang up, call back again.
I am really, seriouslyif you are I'm looking
for chefs that could go.
I said, I have no time.
I'm driving.
I said, hang up.
And then the third time hecalled, still on driving.
I said, okay if, you areinsistent, I said, just send
me an email so when I get backto my office, I'll call you.
Host Michael Dugan (01:18):
You sure?
Chef Ma (01:18):
I opened my email, it's the producer for PBS.
I said, oh my God, it'sthe same, it's just
it's the real thing.
Host Michael Dugan (01:26):
Sure.
Chef Maricel Gentile (01:27):
So they interviewed me after
that and then we connected
Host Michael Dugan (01:32):
Yep.
Chef Maricel Gentile (01:33):
and then all of a sudden, oh,
okay, I could do this.
And then we filmedthat in my kitchen here
The gentleman.
Who hosted it.
Host Michael Dugan (01:43):
Oh
Chef Maricel Gentile (01:44):
He's an Emmy Award winner of award.
That was his first season.
Host Michael Dugan (01:48):
Oh my gosh.
Chef Maricel (01:49):
That was his first season.
And I just wannashare it to you.
What he calls me the AsianIna Gordon, because he met
Paul and he says, the two ofyou are amazing how you work
together, stuff like that.
And he says, you'rethe Asian ina Gordon.
And then he end upcalling me my godmother.
(02:10):
I says, you are mygodmother because you
always take care of me.
He says and from that timeon the next, the following
year, he invited me again.
He only invited two peoplefrom his first year.
To come back to the show.
Hulu is another thing too.
It's just oh, what?
It's the first episode forthe what's that recipe?
(02:32):
Rumble for?
The Cake Boss.
That was also another likecall because who does all this?
It's my husband,
Host Michael Dugan (02:40):
Oh sure.
Chef Maricel Gentile (02:41):
entering me to this.
Host Michael (02:42):
you in and you're
Chef Maricel Gentile (02:43):
And then I would come home and he would say
did you get a call from PBS or.
food network, like whywould I get a call?
Oh nothing, And then allof a sudden they would
call me like, oh my gosh.
Food network is huge.
My God, they flew meto Phoenix, Arizona.
So we were there.
(03:03):
We were there for five days.
It was so cold early in themorning.
But
Host M (03:07):
cooked with Alex, right?
Chef Maricel Gentile (03:09):
yeah.
Yeah, Alex was the host.
Wonderful.
And you're asking mewhat are those moments?
Host Michael Dugan (03:16):
Yeah, just a few to highlight a few.
Chef Maricel Gentile (03:19):
Yeah.
So at the end of the show Alexand I were, talking, and then
I said I didn't win that day.
I was on top, but I did, Iknow the reason why I, and
then, you know what she saidto me, just Maricel, just
(03:39):
keep doing what you're doing.
You're very good at it.
That was like, oh myGod, this came from a
chef That like, okay.
It was just I ran with it.
I had the feeling thatI was the winner, but.
That saying to me is I'mthinking like, maybe I'm
doing something right.
Host Michael Dugan (04:00):
Sure.
Chef (04:01):
like before I started my, business, I feel like I'm
quitting my corporate job.
Would I get the money?
Would I, would peopleeven listen to me?
And then if years.
Now this is what's going on.
And I'm, me and myhusband have so many
goals for Maricel Kitchenwe're, trying to look
(04:22):
for another locationmy new cookbook
so excited about that.
I'm so happy it's in, ohmy God, so many things
happening, Michael.
Host Michael Dugan (04:34):
I love It.
Chef Mari (04:36):
I can't even tell you I said to myself, I'm 60,
but I have more energy now.
When I was 45,
Host Michael Dugan (04:44):
the same.
I'm pretty close, butI'm very much that way.
I have energy that goes beyond
Chef Maricel Gentile (04:50):
is just
Host Michael Dugan (04:51):
definition.
Chef Maricel Gen (04:52):
keep on going.
I said, who wants to retire?
Host Michael Dugan (04:56):
Yeah.
Chef Maricel Gentile (04:57):
when you're having so much fun?
Host Michael D (05:00):
That's so great.
Chef Ma (05:01):
it, it's a lot of work.
Host Michael Dugan (05:03):
Oh, I know.
Chef (05:05):
Sometimes I stand a 14, 16 hour day in the kitchen,
Host Michael Dugan (05:08):
Wow.
Chef Maricel Gentile (05:10):
and then you get up in the morning,
you do the same thing, butit's just, I'm always ready
to meet a lot of people.
The
Host Michael Dugan (05:20):
So, that's Hulu and that's PBS and, a
little bit of the food channel.
Chef Maricel Gentile (05:25):
yeah.
Host Michael Dugan (05:27):
Do you, was there anything that
kind of didn't go right?
In other words, I'veinterviewed a lot of chefs
from the food channel, mostlyChopped, and they talk about
you're doing a 15 hour day
Chef Maricel Gentile (05:39):
Yeah.
Host Michael Dugan (05:39):
exhausted and, you make mistakes
Chef Maricel Gentile (05:42):
Yeah.
Host Michael Dugan (05:43):
and, some of them are interesting.
One, one chef.
They actually roasted peppers,like roasted dry peppers.
I think it was.
It smoked out the whole kitchen,including the executives
Chef Maricel Gentile (05:54):
Hi.
Host Mic (05:55):
the staff, the judges.
They were all coughing and they
Chef Maricel Gentile (05:59):
Yeah.
Host Michael Dugan (06:00):
get through that whole thing and then
Chef Maricel Gentile (06:02):
Oh
Host Michael (06:02):
over or something.
And I thought thatwas so unique.
But is there
Chef Maricel Gentile (06:06):
yeah.
That's, what happenedto me in Food Channel
with the Food Network.
On the third thing, I fell,I tripped on something.
Host Mic (06:17):
was in Arizona, right?
Chef (06:18):
Yeah, this was in Arizona.
We tripped and then ofcourse my eggs flew like
And, lemme tell you, Alexwas the first one to run
and help me.
I says, forget about your eggs.
She says, forget aboutyour eggs, you'll
replace it right away.
At that moment I feltgeez, then I don't get this
(06:40):
anymore, and stuff like that.
But.
I find that whole experienceto be a learning experience
and it makes you humble.
It is just but all throughoutI felt so good though, even
though I didn't win that Ofcourse you always say I, should
(07:02):
have won because a lot ofpeople when I came back to East
Brunswick, can we call FoodNetwork because you should have
won blah, blah, blah, blah.
Host Michael Dugan (07:08):
Oh, okay.
Chef Mar (07:10):
I said, no, it's okay.
It's okay.
it's a Because with what thecomments they said during
the competition, that'sgood thing for me already.
That already told methat I did a good job.
Host Michael Dugan (07:26):
Yep.
Chef Maricel Gentile (07:27):
I don't have to prove myself
further because I thinkfrom what I created in
a, small amount of time,not a lot of people
could do that.
Lemme tell you that becauseyou could do your brain,
get yourself ready still,whatever is in that cart,
you never know and is.
(07:49):
You got to keep onchanging, right?
Host Michael Dugan (07:51):
Yeah.
Chef Maricel Gentile (07:52):
I'm So like, oh my God but I still find
that as a wonderful experience.
I won't even say that.
It's a failure.
I learned so much from that.
And let me tell you whatAlex told me was such a
wonderful ending of my day.
(08:12):
As I've said, I know where I am.
I know who I am.
Either people would like me orwho I am, I'm not gonna change,
Host Michael Dugan (08:22):
Right.
Chef Maric (08:24):
that's just me it's.
Host Mich (08:26):
No, that's fantastic.
And there was another one too,about Buddy and your family.
It was like a competitionbetween families.
Chef Maricel Gentile (08:33):
Yeah.
Host Michael Dugan (08:34):
Can you tell us a little bit about that show?
Chef Maricel G (08:37):
That is amazing.
I, think with that show, itcame out to be, I was like a
little or authoritative mom orsomething.
Host Michael Dugan (08:47):
my gosh.
Chef Maricel Gentile (08:50):
My, my son's friends were like.
Oh my God, your momis so mean to you.
Because I said, oh, just do it.
Just do it.
Of course I want to win.
Of course we want to win andstuff like that.
But that was good becauseit felt as a family, we
did something great, andwe didn't practice with it.
(09:15):
It, those are the thingsthat we do every holiday.
Host Michael Dugan (09:18):
Okay.
Chef (09:19):
Those are the recipes that we do every Christmas.
Host Michael Dugan (09:22):
Love it.
Chef Maricel Gentile (09:22):
You know, we do half and half,
half Filipino, half Italian.
paul's Italian it.
Oh my gosh, I love it.
what we put in that show.
like showing my Filipinotraditions as well as showing
my Italian traditions formy husband, because both
kids, I have two sons.
I want them to learn.
(09:43):
Both have both traditions.
So we, I'm.
I'm always, every Christmasthat's what we do.
So that's what weshared in that show.
And thankfully we won.
Even Buddy says oh my God,this is now my new way
of cooking hot chocolate.
Host Michael Dugan (10:03):
Yeah.
Chef Marice (10:03):
Ham, is to die for.
Host Michael Dugan (10:05):
So can you tell us just, so that people
may not know what, did you make?
I know hot chocolatewas in there.
Chef Maricel Gentile (10:11):
I made the traditional ham.
I, then I did candydms, and then I have my
Filipino egg rolls, right?
And then I did the bahala,the Italian bahala salad
and the fruit salad.
Yes, the Filipino fruitsalad, the de fruit
salad out the Filipinos.
So in two hours wemade five dishes.
(10:33):
And then you have todecorate the, table setting,
Host Michael Dugan (10:36):
but you're competing with one other family.
Chef Maricel Gentile (10:39):
Yeah, they own resturants Restaurants too.
They own two restaurants.
Host Michael Dugan (10:42):
Okay.
Chef Maricel Gentile (10:44):
I think they're Spanish or something.
A lot of things didn't workout on their part because
the flan didn't work out.
Host Michael Dugan (10:50):
Sure.
Chef Maricel Gentile (10:50):
I just enjoyed that show and buddy a
good Italian guy is so friendly.
PBS, you get to befriendly like Bookie.
To this day, he came tovisit for my book signing.
Host Michael Dugan (11:03):
He sounds like an incredible person.
Chef Maric (11:06):
He is my godson now.
Host Michael Dugan (11:06):
I just, I was so impressed.
I was just so impressed with theconnection between you and him.
I could sense this beyondjust professional, it
was like family kind of feeling.
Chef M (11:17):
It became like a family.
I could really sense it.
Treat him like a son to me.
I know.
I just like to, entertain.
I like to care for people.
To take care of people.
Especially feeding Ilike, because it's a
Filipino hospitality.
When you go to the Philippines.
You enter someone's home,Did you eat?
(11:38):
Come eat.
It's more about eatingright away, not like, how
do you do we don't do that.
Come on let's eat,let's go eat that, that,
that's what they eat.
Eating.
It's very importantin Philippines.
Host Michael Dugan (11:51):
I love that.
And you've been calledkorean Seafood Ambassador.
Chef Mari (11:55):
That's another story.
Did you know that we'redoing this for the
6th already with the food?
every year they come to methey, want me to teach introduce
Korean seafood to non Koreans.
All right?
So it was amazing whenthe president called me.
(12:16):
And they asked me if Icould come up with a recipe.
And I said sure.
But they said to me beforewe do that, we would like
to go to your place and wewanna taste how you cook.
Oh my God.
I felt what would I make?
with Korean Seafood
Host Mic (12:36):
So, now we're dying to know what did you make?
Chef Ma (12:40):
I did scallion pancake, seafood pancakes,
Host Michael Dugan (12:43):
I love that.
Chef Mari (12:45):
The fishcakes that we have, the broth, I made
the broth with that.
They love radish andstuff so I did that.
So it's really five dishes.
And when they were like tastingit, I'm like, oh my God please.
And Mr. Who is the,sidekick of the president.
(13:06):
It's just like you cookbetter than the Korean
people we know in Palisades.
They said to me.
Host Michael Dugan (13:12):
Oh my gosh.
Chef Maricel Gentile (13:14):
So that started the deal.
So the very first one waswe did invite 30 people to
do to this cooking class.
In fact it's always inour in my film when we do
this when they introducedme and stuff like that.
What an amazing production.
Host Michael Dugan (13:34):
Oh my God.
We rented
Chef Maricel Gentile (13:35):
one of the studios in Upper
North Jersey and Wow.
Incredible.
And we're having onecoming up in September.
I'm gonna be makingfresh abalone.
Host Michael Dugan (13:47):
Oh
Chef Maricel Gentile (13:47):
So those are the things I'm
gonna, and I make it congee
Host Michael Dugan (13:52):
Okay.
Okay.
Chef Maricel (13:52):
congee with that.
And then it is.
I could taste it right nowbecause I, love Abolone.
This is our sixth yearwith the K Seafood.
It's the Bureau ofFisheries in South Korea.
Host Michael Dugan (14:06):
Got it.
Chef Maricel Genti (14:06):
interesting.
Host Michael Dugan (14:07):
Yeah, I was reading a little bit about
that that's pretty incredible.
We haven't even had a chance,and we have to get this in.
Tell me please, aboutyour cookbook, the
idea of it, happened?
Just let's hear.
Chef Maricel Gentile (14:23):
At first I said, when my husband tells
let's, do a book, I said what?
Who would buy my book?
I said, who am I?
I'm just like a little.
Host Michael Dugan (14:33):
Yeah.
Chef Maricel Gentile (14:33):
I even have a copy for you like this,
right?
Host Michael Dugan (14:35):
I love it.
Oh my gosh, I love it.
Chef Maricel Gentile (14:39):
of course a portion of the
book is Filipino cuisine.
In fact we're, thinking ofwriting the second cookbook,
which is just all Filipinofood because this one has
Filipino, Cantonese, Japanese,Thai, Vietnamese, and Korea.
I love all those food so Idid at least twelve dishes
(15:02):
per cuisine, and just giveyou a good picture of what
a pantry would look like.
For an Asian thing.
And what's best is we did a QRcode on the recipe so that if
you want a detailed explanation.
I got such good reviewstoo about the book
Host Michael Dugan (15:21):
Oh my gosh
Chef Maricel Gentile (15:22):
And, it's, you could have really
actually buy from Amazon,
Host Michael Dugan (15:26):
We'll have a link in the show notes.
Chef Maricel Gentile (15:27):
Yeah, we got into Amazon and the
purpose of this book is.
I, can't say I'm the bestor the perfect cook right
there, or chef, whatever youwanna say, but I just wanna
share that you can't, youdon't have to be intimidated
to, to cook Asian food.
(15:48):
It's simple.
It's simple, basicingredients that you need
to know and that you couldfollow the recipes easily.
And then I've seen so many reyou know, reviews saying wow,
this is my BFF in my kitchen.
Now the cookbook is my BFF.
Asian cooking.
I made it simple.
Host Michael Dugan (16:08):
Wow.
Chef Maricel Gentile (16:09):
Easy to read, easy to follow.
The pictures are right thereso that you know what you're
expecting what would it looklike when you're done cooking?
'cause I've seen alot of cookbook that
it's all words, right?
No picture.
Host Michael Dugan (16:23):
Sure.
Sometimes if that's your firsttime cooking it, you have
no idea how it looks like.
But with my cookbook, youactually would see, oh,
that's how it should be.
Mm-hmm.
When
Chef Maric (16:36):
you're done with it.
I'm so excited.
It's almost a year we took this.
I was so tired doingthis because we flew in.
Our photographer,he was from Seattle,
Host Michael Dugan (16:47):
Oh my gosh thats where im from.
Chef Maricel Gentile (16:50):
He was here for five days.
We did 16 hours.
What happened is Ihave to cook it fresh
and then they do thefoot photo shoot, right?
And then I'm looking atthe at, the camera, and I
like, it doesn't look nice.
I have to cook it againtill I say, wow, that
is the right picture.
(17:10):
This is what I wanna capture.
So that's the story.
And then we got it.
got it printed.
Wow.
A lot of work,
Host Michael Dugan (17:20):
What's next for you on the horizon?
Chef Maricel Gentile (17:24):
Wow.
Host M (17:25):
Second cookbook perhaps.
Chef Maricel Gentile (17:26):
Yes.
It's on the plan, right?
I'm trying to do live TV cookingclass.
Yes.
My husband introducedthat and I love the idea.
I think we will do that then.
People could see andit's like a talk show.
Host Michael Dugan (17:45):
Okay,
Chef Maricel Gentile (17:46):
Like it, it's more like five
people in front of me.
We are, we're gonnabe cooking together
questions but it's live.
A lot of people couldreally see us cook.
Host Michael Dugan (17:57):
sure.
Wow.
Chef Mari (17:59):
then I hope sometimes when you say all the time,
it would happen, right?
So we're looking foranother location.
Closer to New York.
Same concept as what wehave in East Brunswick.
Host Michael Dugan (18:12):
Okay.
Chef Maricel Gentile (18:14):
We're, really getting we're blessed
that it's doing very well.
We wanna do it someother time, like some
other place I should say.
Host Michael Dugan (18:24):
Wow.
Chef Maricel Gen (18:26):
I'm loving it.
I don't wanna stop.
I, just wanna keepdoing what I'm doing.
It's interesting.
Host Michael Dugan (18:32):
feel it.
I feel when you think aboutit, the work that you're
doing is recognized by peopleand appreciated by them.
And you're connectingto all these people.
You're making these amazingfriends probably from around
the world and you knowthat's true joy, right?
Why would you want to stop?
Chef Maricel Gentile (18:51):
Yeah, I think it makes me feel younger
more than because your mind isconstantly like full of ideas.
Host Michael Dugan (19:00):
yeah.
Chef Maricel Gentile (19:02):
If you would go into my studio,
like when people first comein, they would say, wow.
This is such a nice venue.
And before I became a chef,I was an interior designer.
Host Michael Dugan (19:15):
Makes sense.
Chef Maricel Gentile (19:16):
so when I decorated the whole place, it
Host Michael Dugan (19:20):
Okay.
That really makes sense.
Chef Marice (19:22):
field that we want.
Host Michael Dugan (19:24):
yeah,
Chef Maricel Gentile (19:25):
We, have this barn door that we
got it from a salvage place.
But it's such a good patinawith the decoration and stuff.
That's what we have at theback of my, cooking studio.
It's, gorgeous.
We just have to find theright piece for, that place.
Host Michael Dugan (19:46):
yeah,
Chef M (19:46):
getting to be small now.
When we first moved in,we thought it is huge.
Now I feel like people arelike, can you take 50 people?
I have to turn it down.
I can't take 50 people,but we've been doing a
lot of, team buildingcorporate events catering.
Host Micha (20:06):
Just so people know.
Before we wrap up,Tell me about a couple
of the cooking classesthat are coming up just,
off the top of your head.
Chef Mar (20:14):
Oh, so of course we do a lot of empanada class.
Host Michael Dugan (20:17):
Okay.
Chef Marice (20:18):
Seven fillings that you're gonna learn.
Two kinds of dough.
A Thai glass.
We just had the Filipino.
And then on the comingweeks, we are featuring,
as I've said, chef's table.
We, created a new menu forthe chef's table and we're
adding Hawaiian feast.
(20:41):
A Kamayan feast, I should say.
And we're, addingdim sum classes.
A lot of people likedim sum, shalong, ba
it's the soup dumpling.
A lot of people like tolearn how to do that.
so we're in the process ofcreating more menus, more
(21:01):
recipes for the cooking classes.
meanwhile it's August,so we have bookings
now till November, but.
The corporate accounts arecoming in again for their
parties and stuff, and a lot ofprivate events, bridal showers,
maybe showers because they havethe option to recreate the room.
(21:24):
Like I have one couplethey're gonna be married in
their honeymoon is in Japan.
So for their bridal shower,they turned the whole room
into a Japanese, experience.
It was so beautiful.
I tell you the things thatpeople come and bring,
(21:46):
that even makes the wholedining room so, nice.
Host Michael Dugan (21:50):
Wow.
Do you have any final message?
First of all, how dowe reach out to you?
Because I think peopleare hungry right now.
I think they're interested.
Chef Maricel Gentile (21:58):
So we're gonna be in East Brunswick
Host Michael Du (22:00):
east Brunswick.
Okay.
Chef Ma (22:02):
Street, east Brunswick.
You could go to mywebsite, Maricel at
Maricel's kitchen.com.
We have an Instagram account.
All right, so you couldgo for Maricel's too.
We have TikTok account,we have Facebook account,
Maricel's Kitchen, USA.
We're, very quick in answeringemails and stuff like that yeah.
(22:23):
So that's how you couldconnect with me.
Host Michael Dugan (22:26):
And then the last thing is, I always
love to ask this, is thereany final message that you
wanna share with the world?
Because we're a global podcast.
And is there anything youwanna share about Philippine
cuisine, inspiring chefs?
Any, message?
Chef (22:42):
Yeah, so of course I want the Philippine cuisine to
be up in the bold stage, right?
It's being known now.
I love the hustle andbuzzle about Filipino
food, which is so good.
for the people who like tocook or would like to try
(23:04):
something, try the Filipinotry to cook Filipino food.
It's easy.
Simple, basic ingredients.
I know you would love it.
I've never introduced our eggroll or our rice noodle to
someone that didn't love it.
So you are gonna love it.
(23:25):
And of course, if youtry to buy my book
Host Michael Dugan (23:29):
Oh yeah.
Chef Maricel Gentile (23:30):
you could actually learn a lot of things
you could finally alsoread a portion of who I
am and where I came from,and in fact, one of the person
who was trying to review mybook is after reading the book,
I feel like I, I met a chattyfriend of mine, you know that.
Host Michael Dugan (23:50):
love it.
Chef Maricel Ge (23:50):
So I love that.
I like to reallyconnect with people.
Don't hesitate to call,don't hesitate to email us.
We'd love you to talkwith you, share with
you whatever we could.
Share with you, likePhilippine cuisine,
tradition, so that's it.
Host Michael Dugan (24:12):
I just wanna say Maricel, thank you so much
for coming on the show today.
Chef Maricel G (24:15):
Oh, thank you so much.
Host Michael Dugan (24:17):
It is very special to me.
I have a lot of emotiongoing on in this episode.
connected me to an amazingculture and, food, and I
just, I really think that youare truly a Voice4Chefs and
Chef Maricel Gentile (24:33):
oh.
Host Michael D (24:33):
grateful to know
Chef Maricel Gen (24:34):
Oh, thank you.
Thank you so much, Michael.
It's amazing.
Had a great time.
Host Michael Dugan (24:40):
Me, as well.
Welcome back to another exciting
(00:01):
episode of Voice4 Chefs.
In part two, we diveinto Maricel incredible
culinary journey.
Experience her passion as shenavigates the food channel
and dazzles on Hulu and sharesculinary delights with PBS.
Stay tuned to be inspired byMaricel's flavorful adventures.
I find interesting isyou've been on PBS, you've
(00:24):
been on Hulu, and you'vebeen on the Food Channel.
Chef Maricel Gentile (00:27):
Oh my God.
Host Michae (00:28):
can you highlight a couple of these things?
What was it like and howdid you connect to PBS?
Chef Maricel Gentile (00:33):
Ow.
That was the, that wasan interesting question.
It's always interestinghow I connect with
these people, right?
So I was driving andsomebody called, of which
you could answer yourphone and there says.
The way he said it was,would you like to be on PBS?
(00:54):
I said, you're such a scam.
Boom.
Hang up, call back again.
I am really, seriouslyif you are I'm looking
for chefs that could go.
I said, I have no time.
I'm driving.
I said, hang up.
And then the third time hecalled, still on driving.
I said, okay if, you areinsistent, I said, just send
me an email so when I get backto my office, I'll call you.
Host Michael Dugan (01:18):
You sure?
Chef Ma (01:18):
I opened my email, it's the producer for PBS.
I said, oh my God, it'sthe same, it's just
it's the real thing.
Host Michael Dugan (01:26):
Sure.
Chef Maricel Gentile (01:27):
So they interviewed me after
that and then we connected
Host Michael Dugan (01:32):
Yep.
Chef Maricel Gentile (01:33):
and then all of a sudden, oh,
okay, I could do this.
And then we filmedthat in my kitchen here
The gentleman.
Who hosted it.
Host Michael Dugan (01:43):
Oh
Chef Maricel Gentile (01:44):
He's an Emmy Award winner of award.
That was his first season.
Host Michael Dugan (01:48):
Oh my gosh.
Chef Maricel (01:49):
That was his first season.
And I just wannashare it to you.
What he calls me the AsianIna Gordon, because he met
Paul and he says, the two ofyou are amazing how you work
together, stuff like that.
And he says, you'rethe Asian ina Gordon.
And then he end upcalling me my godmother.
(02:10):
I says, you are mygodmother because you
always take care of me.
He says and from that timeon the next, the following
year, he invited me again.
He only invited two peoplefrom his first year.
To come back to the show.
Hulu is another thing too.
It's just oh, what?
It's the first episode forthe what's that recipe?
(02:32):
Rumble for?
The Cake Boss.
That was also another likecall because who does all this?
It's my husband,
Host Michael Dugan (02:40):
Oh sure.
Chef Maricel Gentile (02:41):
entering me to this.
Host Michael (02:42):
you in and you're
Chef Maricel Gentile (02:43):
And then I would come home and he would say
did you get a call from PBS or.
food network, like whywould I get a call?
Oh nothing, And then allof a sudden they would
call me like, oh my gosh.
Food network is huge.
My God, they flew meto Phoenix, Arizona.
So we were there.
(03:03):
We were there for five days.
It was so cold early in themorning.
But
Host M (03:07):
cooked with Alex, right?
Chef Maricel Gentile (03:09):
yeah.
Yeah, Alex was the host.
Wonderful.
And you're asking mewhat are those moments?
Host Michael Dugan (03:16):
Yeah, just a few to highlight a few.
Chef Maricel Gentile (03:19):
Yeah.
So at the end of the show Alexand I were, talking, and then
I said I didn't win that day.
I was on top, but I did, Iknow the reason why I, and
then, you know what she saidto me, just Maricel, just
(03:39):
keep doing what you're doing.
You're very good at it.
That was like, oh myGod, this came from a
chef That like, okay.
It was just I ran with it.
I had the feeling thatI was the winner, but.
That saying to me is I'mthinking like, maybe I'm
doing something right.
Host Michael Dugan (04:00):
Sure.
Chef (04:01):
like before I started my, business, I feel like I'm
quitting my corporate job.
Would I get the money?
Would I, would peopleeven listen to me?
And then if years.
Now this is what's going on.
And I'm, me and myhusband have so many
goals for Maricel Kitchenwe're, trying to look
(04:22):
for another locationmy new cookbook
so excited about that.
I'm so happy it's in, ohmy God, so many things
happening, Michael.
Host Michael Dugan (04:34):
I love It.
Chef Mari (04:36):
I can't even tell you I said to myself, I'm 60,
but I have more energy now.
When I was 45,
Host Michael Dugan (04:44):
the same.
I'm pretty close, butI'm very much that way.
I have energy that goes beyond
Chef Maricel Gentile (04:50):
is just
Host Michael Dugan (04:51):
definition.
Chef Maricel Gen (04:52):
keep on going.
I said, who wants to retire?
Host Michael Dugan (04:56):
Yeah.
Chef Maricel Gentile (04:57):
when you're having so much fun?
Host Michael D (05:00):
That's so great.
Chef Ma (05:01):
it, it's a lot of work.
Host Michael Dugan (05:03):
Oh, I know.
Chef (05:05):
Sometimes I stand a 14, 16 hour day in the kitchen,
Host Michael Dugan (05:08):
Wow.
Chef Maricel Gentile (05:10):
and then you get up in the morning,
you do the same thing, butit's just, I'm always ready
to meet a lot of people.
The
Host Michael Dugan (05:20):
So, that's Hulu and that's PBS and, a
little bit of the food channel.
Chef Maricel Gentile (05:25):
yeah.
Host Michael Dugan (05:27):
Do you, was there anything that
kind of didn't go right?
In other words, I'veinterviewed a lot of chefs
from the food channel, mostlyChopped, and they talk about
you're doing a 15 hour day
Chef Maricel Gentile (05:39):
Yeah.
Host Michael Dugan (05:39):
exhausted and, you make mistakes
Chef Maricel Gentile (05:42):
Yeah.
Host Michael Dugan (05:43):
and, some of them are interesting.
One, one chef.
They actually roasted peppers,like roasted dry peppers.
I think it was.
It smoked out the whole kitchen,including the executives
Chef Maricel Gentile (05:54):
Hi.
Host Mic (05:55):
the staff, the judges.
They were all coughing and they
Chef Maricel Gentile (05:59):
Yeah.
Host Michael Dugan (06:00):
get through that whole thing and then
Chef Maricel Gentile (06:02):
Oh
Host Michael (06:02):
over or something.
And I thought thatwas so unique.
But is there
Chef Maricel Gentile (06:06):
yeah.
That's, what happenedto me in Food Channel
with the Food Network.
On the third thing, I fell,I tripped on something.
Host Mic (06:17):
was in Arizona, right?
Chef (06:18):
Yeah, this was in Arizona.
We tripped and then ofcourse my eggs flew like
And, lemme tell you, Alexwas the first one to run
and help me.
I says, forget about your eggs.
She says, forget aboutyour eggs, you'll
replace it right away.
At that moment I feltgeez, then I don't get this
(06:40):
anymore, and stuff like that.
But.
I find that whole experienceto be a learning experience
and it makes you humble.
It is just but all throughoutI felt so good though, even
though I didn't win that Ofcourse you always say I, should
(07:02):
have won because a lot ofpeople when I came back to East
Brunswick, can we call FoodNetwork because you should have
won blah, blah, blah, blah.
Host Michael Dugan (07:08):
Oh, okay.
Chef Mar (07:10):
I said, no, it's okay.
It's okay.
it's a Because with what thecomments they said during
the competition, that'sgood thing for me already.
That already told methat I did a good job.
Host Michael Dugan (07:26):
Yep.
Chef Maricel Gentile (07:27):
I don't have to prove myself
further because I thinkfrom what I created in
a, small amount of time,not a lot of people
could do that.
Lemme tell you that becauseyou could do your brain,
get yourself ready still,whatever is in that cart,
you never know and is.
(07:49):
You got to keep onchanging, right?
Host Michael Dugan (07:51):
Yeah.
Chef Maricel Gentile (07:52):
I'm So like, oh my God but I still find
that as a wonderful experience.
I won't even say that.
It's a failure.
I learned so much from that.
And let me tell you whatAlex told me was such a
wonderful ending of my day.
(08:12):
As I've said, I know where I am.
I know who I am.
Either people would like me orwho I am, I'm not gonna change,
Host Michael Dugan (08:22):
Right.
Chef Maric (08:24):
that's just me it's.
Host Mich (08:26):
No, that's fantastic.
And there was another one too,about Buddy and your family.
It was like a competitionbetween families.
Chef Maricel Gentile (08:33):
Yeah.
Host Michael Dugan (08:34):
Can you tell us a little bit about that show?
Chef Maricel G (08:37):
That is amazing.
I, think with that show, itcame out to be, I was like a
little or authoritative mom orsomething.
Host Michael Dugan (08:47):
my gosh.
Chef Maricel Gentile (08:50):
My, my son's friends were like.
Oh my God, your momis so mean to you.
Because I said, oh, just do it.
Just do it.
Of course I want to win.
Of course we want to win andstuff like that.
But that was good becauseit felt as a family, we
did something great, andwe didn't practice with it.
(09:15):
It, those are the thingsthat we do every holiday.
Host Michael Dugan (09:18):
Okay.
Chef (09:19):
Those are the recipes that we do every Christmas.
Host Michael Dugan (09:22):
Love it.
Chef Maricel Gentile (09:22):
You know, we do half and half,
half Filipino, half Italian.
paul's Italian it.
Oh my gosh, I love it.
what we put in that show.
like showing my Filipinotraditions as well as showing
my Italian traditions formy husband, because both
kids, I have two sons.
I want them to learn.
(09:43):
Both have both traditions.
So we, I'm.
I'm always, every Christmasthat's what we do.
So that's what weshared in that show.
And thankfully we won.
Even Buddy says oh my God,this is now my new way
of cooking hot chocolate.
Host Michael Dugan (10:03):
Yeah.
Chef Marice (10:03):
Ham, is to die for.
Host Michael Dugan (10:05):
So can you tell us just, so that people
may not know what, did you make?
I know hot chocolatewas in there.
Chef Maricel Gentile (10:11):
I made the traditional ham.
I, then I did candydms, and then I have my
Filipino egg rolls, right?
And then I did the bahala,the Italian bahala salad
and the fruit salad.
Yes, the Filipino fruitsalad, the de fruit
salad out the Filipinos.
So in two hours wemade five dishes.
(10:33):
And then you have todecorate the, table setting,
Host Michael Dugan (10:36):
but you're competing with one other family.
Chef Maricel Gentile (10:39):
Yeah, they own resturants Restaurants too.
They own two restaurants.
Host Michael Dugan (10:42):
Okay.
Chef Maricel Gentile (10:44):
I think they're Spanish or something.
A lot of things didn't workout on their part because
the flan didn't work out.
Host Michael Dugan (10:50):
Sure.
Chef Maricel Gentile (10:50):
I just enjoyed that show and buddy a
good Italian guy is so friendly.
PBS, you get to befriendly like Bookie.
To this day, he came tovisit for my book signing.
Host Michael Dugan (11:03):
He sounds like an incredible person.
Chef Maric (11:06):
He is my godson now.
Host Michael Dugan (11:06):
I just, I was so impressed.
I was just so impressed with theconnection between you and him.
I could sense this beyondjust professional, it
was like family kind of feeling.
Chef M (11:17):
It became like a family.
I could really sense it.
Treat him like a son to me.
I know.
I just like to, entertain.
I like to care for people.
To take care of people.
Especially feeding Ilike, because it's a
Filipino hospitality.
When you go to the Philippines.
You enter someone's home,Did you eat?
(11:38):
Come eat.
It's more about eatingright away, not like, how
do you do we don't do that.
Come on let's eat,let's go eat that, that,
that's what they eat.
Eating.
It's very importantin Philippines.
Host Michael Dugan (11:51):
I love that.
And you've been calledkorean Seafood Ambassador.
Chef Mari (11:55):
That's another story.
Did you know that we'redoing this for the
6th already with the food?
every year they come to methey, want me to teach introduce
Korean seafood to non Koreans.
All right?
So it was amazing whenthe president called me.
(12:16):
And they asked me if Icould come up with a recipe.
And I said sure.
But they said to me beforewe do that, we would like
to go to your place and wewanna taste how you cook.
Oh my God.
I felt what would I make?
with Korean Seafood
Host Mic (12:36):
So, now we're dying to know what did you make?
Chef Ma (12:40):
I did scallion pancake, seafood pancakes,
Host Michael Dugan (12:43):
I love that.
Chef Mari (12:45):
The fishcakes that we have, the broth, I made
the broth with that.
They love radish andstuff so I did that.
So it's really five dishes.
And when they were like tastingit, I'm like, oh my God please.
And Mr. Who is the,sidekick of the president.
(13:06):
It's just like you cookbetter than the Korean
people we know in Palisades.
They said to me.
Host Michael Dugan (13:12):
Oh my gosh.
Chef Maricel Gentile (13:14):
So that started the deal.
So the very first one waswe did invite 30 people to
do to this cooking class.
In fact it's always inour in my film when we do
this when they introducedme and stuff like that.
What an amazing production.
Host Michael Dugan (13:34):
Oh my God.
We rented
Chef Maricel Gentile (13:35):
one of the studios in Upper
North Jersey and Wow.
Incredible.
And we're having onecoming up in September.
I'm gonna be makingfresh abalone.
Host Michael Dugan (13:47):
Oh
Chef Maricel Gentile (13:47):
So those are the things I'm
gonna, and I make it congee
Host Michael Dugan (13:52):
Okay.
Okay.
Chef Maricel (13:52):
congee with that.
And then it is.
I could taste it right nowbecause I, love Abolone.
This is our sixth yearwith the K Seafood.
It's the Bureau ofFisheries in South Korea.
Host Michael Dugan (14:06):
Got it.
Chef Maricel Genti (14:06):
interesting.
Host Michael Dugan (14:07):
Yeah, I was reading a little bit about
that that's pretty incredible.
We haven't even had a chance,and we have to get this in.
Tell me please, aboutyour cookbook, the
idea of it, happened?
Just let's hear.
Chef Maricel Gentile (14:23):
At first I said, when my husband tells
let's, do a book, I said what?
Who would buy my book?
I said, who am I?
I'm just like a little.
Host Michael Dugan (14:33):
Yeah.
Chef Maricel Gentile (14:33):
I even have a copy for you like this,
right?
Host Michael Dugan (14:35):
I love it.
Oh my gosh, I love it.
Chef Maricel Gentile (14:39):
of course a portion of the
book is Filipino cuisine.
In fact we're, thinking ofwriting the second cookbook,
which is just all Filipinofood because this one has
Filipino, Cantonese, Japanese,Thai, Vietnamese, and Korea.
I love all those food so Idid at least twelve dishes
(15:02):
per cuisine, and just giveyou a good picture of what
a pantry would look like.
For an Asian thing.
And what's best is we did a QRcode on the recipe so that if
you want a detailed explanation.
I got such good reviewstoo about the book
Host Michael Dugan (15:21):
Oh my gosh
Chef Maricel Gentile (15:22):
And, it's, you could have really
actually buy from Amazon,
Host Michael Dugan (15:26):
We'll have a link in the show notes.
Chef Maricel Gentile (15:27):
Yeah, we got into Amazon and the
purpose of this book is.
I, can't say I'm the bestor the perfect cook right
there, or chef, whatever youwanna say, but I just wanna
share that you can't, youdon't have to be intimidated
to, to cook Asian food.
(15:48):
It's simple.
It's simple, basicingredients that you need
to know and that you couldfollow the recipes easily.
And then I've seen so many reyou know, reviews saying wow,
this is my BFF in my kitchen.
Now the cookbook is my BFF.
Asian cooking.
I made it simple.
Host Michael Dugan (16:08):
Wow.
Chef Maricel Gentile (16:09):
Easy to read, easy to follow.
The pictures are right thereso that you know what you're
expecting what would it looklike when you're done cooking?
'cause I've seen alot of cookbook that
it's all words, right?
No picture.
Host Michael Dugan (16:23):
Sure.
Sometimes if that's your firsttime cooking it, you have
no idea how it looks like.
But with my cookbook, youactually would see, oh,
that's how it should be.
Mm-hmm.
When
Chef Maric (16:36):
you're done with it.
I'm so excited.
It's almost a year we took this.
I was so tired doingthis because we flew in.
Our photographer,he was from Seattle,
Host Michael Dugan (16:47):
Oh my gosh thats where im from.
Chef Maricel Gentile (16:50):
He was here for five days.
We did 16 hours.
What happened is Ihave to cook it fresh
and then they do thefoot photo shoot, right?
And then I'm looking atthe at, the camera, and I
like, it doesn't look nice.
I have to cook it againtill I say, wow, that
is the right picture.
(17:10):
This is what I wanna capture.
So that's the story.
And then we got it.
got it printed.
Wow.
A lot of work,
Host Michael Dugan (17:20):
What's next for you on the horizon?
Chef Maricel Gentile (17:24):
Wow.
Host M (17:25):
Second cookbook perhaps.
Chef Maricel Gentile (17:26):
Yes.
It's on the plan, right?
I'm trying to do live TV cookingclass.
Yes.
My husband introducedthat and I love the idea.
I think we will do that then.
People could see andit's like a talk show.
Host Michael Dugan (17:45):
Okay,
Chef Maricel Gentile (17:46):
Like it, it's more like five
people in front of me.
We are, we're gonnabe cooking together
questions but it's live.
A lot of people couldreally see us cook.
Host Michael Dugan (17:57):
sure.
Wow.
Chef Mari (17:59):
then I hope sometimes when you say all the time,
it would happen, right?
So we're looking foranother location.
Closer to New York.
Same concept as what wehave in East Brunswick.
Host Michael Dugan (18:12):
Okay.
Chef Maricel Gentile (18:14):
We're, really getting we're blessed
that it's doing very well.
We wanna do it someother time, like some
other place I should say.
Host Michael Dugan (18:24):
Wow.
Chef Maricel Gen (18:26):
I'm loving it.
I don't wanna stop.
I, just wanna keepdoing what I'm doing.
It's interesting.
Host Michael Dugan (18:32):
feel it.
I feel when you think aboutit, the work that you're
doing is recognized by peopleand appreciated by them.
And you're connectingto all these people.
You're making these amazingfriends probably from around
the world and you knowthat's true joy, right?
Why would you want to stop?
Chef Maricel Gentile (18:51):
Yeah, I think it makes me feel younger
more than because your mind isconstantly like full of ideas.
Host Michael Dugan (19:00):
yeah.
Chef Maricel Gentile (19:02):
If you would go into my studio,
like when people first comein, they would say, wow.
This is such a nice venue.
And before I became a chef,I was an interior designer.
Host Michael Dugan (19:15):
Makes sense.
Chef Maricel Gentile (19:16):
so when I decorated the whole place, it
Host Michael Dugan (19:20):
Okay.
That really makes sense.
Chef Marice (19:22):
field that we want.
Host Michael Dugan (19:24):
yeah,
Chef Maricel Gentile (19:25):
We, have this barn door that we
got it from a salvage place.
But it's such a good patinawith the decoration and stuff.
That's what we have at theback of my, cooking studio.
It's, gorgeous.
We just have to find theright piece for, that place.
Host Michael Dugan (19:46):
yeah,
Chef M (19:46):
getting to be small now.
When we first moved in,we thought it is huge.
Now I feel like people arelike, can you take 50 people?
I have to turn it down.
I can't take 50 people,but we've been doing a
lot of, team buildingcorporate events catering.
Host Micha (20:06):
Just so people know.
Before we wrap up,Tell me about a couple
of the cooking classesthat are coming up just,
off the top of your head.
Chef Mar (20:14):
Oh, so of course we do a lot of empanada class.
Host Michael Dugan (20:17):
Okay.
Chef Marice (20:18):
Seven fillings that you're gonna learn.
Two kinds of dough.
A Thai glass.
We just had the Filipino.
And then on the comingweeks, we are featuring,
as I've said, chef's table.
We, created a new menu forthe chef's table and we're
adding Hawaiian feast.
(20:41):
A Kamayan feast, I should say.
And we're, addingdim sum classes.
A lot of people likedim sum, shalong, ba
it's the soup dumpling.
A lot of people like tolearn how to do that.
so we're in the process ofcreating more menus, more
(21:01):
recipes for the cooking classes.
meanwhile it's August,so we have bookings
now till November, but.
The corporate accounts arecoming in again for their
parties and stuff, and a lot ofprivate events, bridal showers,
maybe showers because they havethe option to recreate the room.
(21:24):
Like I have one couplethey're gonna be married in
their honeymoon is in Japan.
So for their bridal shower,they turned the whole room
into a Japanese, experience.
It was so beautiful.
I tell you the things thatpeople come and bring,
(21:46):
that even makes the wholedining room so, nice.
Host Michael Dugan (21:50):
Wow.
Do you have any final message?
First of all, how dowe reach out to you?
Because I think peopleare hungry right now.
I think they're interested.
Chef Maricel Gentile (21:58):
So we're gonna be in East Brunswick
Host Michael Du (22:00):
east Brunswick.
Okay.
Chef Ma (22:02):
Street, east Brunswick.
You could go to mywebsite, Maricel at
Maricel's kitchen.com.
We have an Instagram account.
All right, so you couldgo for Maricel's too.
We have TikTok account,we have Facebook account,
Maricel's Kitchen, USA.
We're, very quick in answeringemails and stuff like that yeah.
(22:23):
So that's how you couldconnect with me.
Host Michael Dugan (22:26):
And then the last thing is, I always
love to ask this, is thereany final message that you
wanna share with the world?
Because we're a global podcast.
And is there anything youwanna share about Philippine
cuisine, inspiring chefs?
Any, message?
Chef (22:42):
Yeah, so of course I want the Philippine cuisine to
be up in the bold stage, right?
It's being known now.
I love the hustle andbuzzle about Filipino
food, which is so good.
for the people who like tocook or would like to try
(23:04):
something, try the Filipinotry to cook Filipino food.
It's easy.
Simple, basic ingredients.
I know you would love it.
I've never introduced our eggroll or our rice noodle to
someone that didn't love it.
So you are gonna love it.
(23:25):
And of course, if youtry to buy my book
Host Michael Dugan (23:29):
Oh yeah.
Chef Maricel Gentile (23:30):
you could actually learn a lot of things
you could finally alsoread a portion of who I
am and where I came from,and in fact, one of the person
who was trying to review mybook is after reading the book,
I feel like I, I met a chattyfriend of mine, you know that.
Host Michael Dugan (23:50):
love it.
Chef Maricel Ge (23:50):
So I love that.
I like to reallyconnect with people.
Don't hesitate to call,don't hesitate to email us.
We'd love you to talkwith you, share with
you whatever we could.
Share with you, likePhilippine cuisine,
tradition, so that's it.
Host Michael Dugan (24:12):
I just wanna say Maricel, thank you so much
for coming on the show today.
Chef Maricel G (24:15):
Oh, thank you so much.
Host Michael Dugan (24:17):
It is very special to me.
I have a lot of emotiongoing on in this episode.
connected me to an amazingculture and, food, and I
just, I really think that youare truly a Voice4Chefs and
Chef Maricel Gentile (24:33):
oh.
Host Michael D (24:33):
grateful to know
Chef Maricel Gen (24:34):
Oh, thank you.
Thank you so much, Michael.
It's amazing.
Had a great time.
Host Michael Dugan (24:40):
Me, as well.
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