March 22, 2024 • 32 mins
Say hello to the one and only Fuzion Exotic Chef, Coco P. Cruz, with Cirimille Paglinawan on the #LasVegasFilipinoResourceGuide Radio Show! Tune in to savor the delightful blend of flavors and cultures!
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(00:05):
The Las Vegas Filipino Resource Guide isa vital tool and a helpful media outlet
for business enterprises to connect and toreach out to Filipino American consumers. For
more information, go to www dotLas Vegas FRG dot com or you can
email at Las Vegas FRG at gmaildot com. It's the ultimate guide to
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anything Filipino and Las Vegas. Thisis the Las Vegas Filipino Resource Guide Radio
show on PHLV Radio. Hello everybody, welcome back to another episode of the
Las Vegas Filipino Resource Guide here atPHLV Radio. I am your host,
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Miss Sarah mool Paglino want thank youfor tuning in. For those who don't
know about our show, we arelive every Thursday at six pm. You
can watch us on YouTube, onFacebook, on Amazon Fire Tv, listen
to our podcast on Spotify or ApplePodcast, and also download PHLV radio app
and listen to us directly on there. Okay, before we get to today's
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guests. Next month is April,so it's the Filipino food movement, which
is a really exciting event for allof us because I'm sure we all love
food and food really connects people together. So to kick things off. We
have a very fun and surprise guesttoday as well as her fellow entourage.
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Let me do a little bit ofan introduction before we pan to her.
So, her name is Chef Cocopa Cruise. She is a celebrity executive
chef for over twenty years and thefirst female nationwide chef. She's the owner
and founder of Chef Coco Pea Cruise. Her cooking show Sorry, will be
televised nationwide starting next year of Springtwenty twenty five. She is the owner,
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founder and executive chef and along heralongside her today we have her executive
director at the Cell Mendosa and herexecutive manager at the Christine Buena Vista.
Okay, hello, thank you forcoming on the show. Thank you for
having us. Yes, I'm soexcited to be here. You are,
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Yeah, Chef Coco, you wannagive a little bit of an introduction to
yourself. Again, I want tosay thank you very much for having me.
My name is Chef Coco Pie Cruz. And oh well, I'm so
blessed to be here on PHLV andagain thank you for the beautiful host,
the partner that they have inside thestudio. And I also want to say
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thank you to my executive director andmy executive manager Shelle of course and Christine.
So I'm so excited to be here. And as for me, I'm
based here, back here again inLas Vegas. I was based in California
for a few years, and nowI'm back because, yeah, our cooking
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show got picked up to become thefirst national cooking show here in America.
So I'm so excited. Wow,how exciting? So you were you weren't
in Vegas originally? So I did? I do live in Las Vegas.
I've been living in Vegas for twentyfive years. Okay, okay, but
what happened was I moved to California. Yeah, because I had I purchased
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my own cooking show in California.So I invested on myself to be on
k xl A for ten months.I had two seasons. Wow, and
oh girl, it's like a veryawesome journey because I even sold my house
just to be on televison. Reallyyeah, but then who would have thought
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my show got picked up to becomethe first national cooking show. So that's
you know, it's a it's agood it's a good investment. Yeah,
you took a chance on yourself andI did I've been doing that. Yes,
absolutely, well welcome, well,I mean you've been here, but
welcome back to you all right,yeah, thank you, thank you.
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And then to your side we alsohave at Christine. Yes, you want
to give a little bit of anintroduction and tell us a little bit about
yourself. Yes, hi everyone,I'm Christine Buonavista. Just met to Las
Vegas also just and I'm so thankfulto be here today phil ILV radio.
It's my first time here and I'mso blessed to be next to chef and
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yeah, thank you Christine at thecell. Yes, I'm Shell Mendoza.
I'm Chef Coco P. Cruz,executive director and we've been like together for
like about a year now so,but actually also moved from Maryland. So
I recently moved like a year anda half ago. I thought you've been
here for it's because we may bebecause of the Kavida Association of Yeah,
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but I've only been here almost liketwo years so, but I was in
Maryland all along for twenty one years. Wow. But I love it here.
I feel like there are so manyfamily and friends here, so that's
why I moved so you'll stay herefor yes, because Christie, she's new
here Hawaii, she moved from Hawaii. How are you liking it? I
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love it. It still feels likehome. It's our ninth island, all
the food, all the people.My coworkers also are from Hawaii, so
oh my god, I hope youenjoy and stay here a long time too.
Born and raised, I haven't left. So I love when I meet,
you know, new people and theyreally love it here because yeah,
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it just means like, hey,I picked a good hometown to be born.
How did you all get connected,the three of you? Well,
I first started last year. Ifirst met Shell. I went to her
and kind of like a grand openingor something like that. And then right
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away, my my, my guardenangel was telling me, Coco, look
behind you look. Yeah, Idid saw her the first time she walked
in. She was with a coupleof people, and I right away I've
noticed her, like, you know, like, oh, there's something about
her, maybe because the way shewear her clothing or she like she has
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that beautiful personality. And then itkeeps telling me just look look. And
the next thing, you know,my bodyguard, Carlos, he told me,
if I want you to meet Shelland I looked like, oh my
gosh, just like that. It'slike right away an Instagram, like that's
the person I wanted to meet.But we were like prying to be at
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the bar. We were meeting withMikayla because we were there for something.
Yeah, so we were there some well like president like of the Comedian
Association before. So we went thereto find a space for the Christmas and
oh yes, okay, so andwe're like looking for a space. That's
why we met with Biquila to checkout their bor And that's how I'm medical.
(07:13):
Yeah, like small Worland, that'show it started. Yeah, it's
like you manifested. Yeah, Iwill. Actually I was already looking for
a director executive director because when theytold me that, chef, if you're
not going to look for your crew, I do have a solid crew for
my production. We've been together forover twenty years. Can they helped you
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in California? Yeah, that's sothat's my production. Of course, I'm
the producer of my whole show.But they told me to look already for
a president that's going to handle youthen, and you need another executive director
to help, I mean a managerto help her. And then so I'm
looking and I'm looking and then yeah, I guess it's meant to be.
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And then I have Yeah, Ihave a skincare adults, so I have
this Hellal certified skin produc So feewas great. And so my friend,
my friend invited her to my officeand that's how I met her. And
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right away I said, do youwant to be friends? She's like,
she's six foot old lady, andI mean here, I am about five
feet and I said, oh mygosh, do you want to be my
friend? And then they looked upto her, you know, yes.
So that's how I all started fromever since then. And I didn't know
that they were going to be connectedwithout me. They got connected. We're
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not connected and met without so thenit all just came together. Yeah,
yeah, oh you do know eachother. Yeah, we're from there.
And just I said, oh mygosh, because I recruited her to comte
the associations, of course is amember, and oh my gosh, I
love that because I can tell fromwhen I first met you, the energy
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of everyone's you know, aura justfix like a puzzle piece. So you
called them out and yeah, father, God did it has to be because,
like what I said, I've beenwalking on my my own so I'm
a product myself. So being aproduct myself, there's a lot of journey
that you have to go through.So, like what I said in the
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beginning, even before we had startedthat, I even said, I sold
my house just to be on television. So I'm very dedicated on my love
of passion, not because of cooking. It's just I know I'm gonna be
somebody. But you yeah, Isaid, Father, you know you're gonna
pick out another chef next to MarcusStewart anyways, and she's one of my
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favorite, so might as well,you know, have that kind of mentality.
So so, but I didn't knowin my direction where where Father God
led me. He led me toto work with good people. He led
me to become a private chef.He led me. I was so happy
because even I didn't even know Iwas going to be a chef because my
(10:07):
first degree was INTERI Decorator, soI have that's where I graduated from.
And then and then one day asI was talking to my mom, I
said, Mom, all of uscan cook. My mom is a cook.
She cooked, she cooks for Princessand Princesses of India for twenty years.
My grandma was an executive chef forheel Too in Beverly Hills for twenty
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nine years. So I asked mymom. I said, Mom, that
anybody went to culinary. She says, no, Coco, we just learned
on our own. We cook good, just but when you cook, your
cook with love. And then Isaid, okay, well then well in
culinary they told me, ay,Coco, you wanted to be a cook,
right, I said, yeah,well if you if you want,
they're giving scholarship okay, human resourceOkay, and I said, oh,
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okay, then let me try it. And then they looked at my schedule
and they said, oh, Ithink you qull it I to become a
professional cach And I said, yeah, sure, why not? You know?
So I applied and then when Ihad When I had applied, they
told me, we will pay foryour scholarship, but you have to be
like a a student. Yeah's good. If you don't, then you pay
(11:16):
for you. They said, wellhelp you. You just have to make
sure. You just have to makesure. Well I didn't know I was
gonna. I was so blessed.I didn't know that I got I graduated.
I was a plus. There's onlytwo of us, so mgm Araje
Culinary paid for my whole scholarship.That's what I'm saying, Like, when
it's meant to be for you,it's meant but there's a lot there for
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you. Yeah, there's a lotof hard work. Education is not easy.
That's the thing that people forget becausethey just see, you know,
the surface as they don't know whatyou're doing. Yes, it's not Yeah,
So that that's kind of what myfollow up question was, this wasn't
your original career plan? So thatso was it your mom that inspired you
to follow it? Or number oneis my mom? Okay, but more
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like, because one time I hadto post something on Facebook and this was
twelve years ago, and there wasthere was a girl her husband was executive
chef also, and I keep posting, you know how good we can cook?
So she commented, Yeah, shecommented, Hey, Coco, you
keep posting food in Facebook. Didany of you guys went to culinary?
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That kind of hit me. Isaid, oh, you know, like
for for for for I'm like,why not? Yeah, you know I'm
better Anyway, It's like a sign. Yeah, and that was twelve years
ago. And I said, oh, none, So I called my mom
and then Mom goes. I said, Mom, did, why are you
such a great cook? Yeah?And then I said did you? Did
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you even go to any school oreven great grandma or great roma? She
says, I only finished sixth grade? You know. So that made me
like, hmm, you know whynot? Right? But the difference me
is when when I really cook,like uh, like it's like a science
to me, Like, you know, I can come up with recipe that
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was never made before. Yeah,Like I made five cookbooks like it's oh,
it's literally like a science. WhenI sit there, I can make
like fifty recipes, can just putstuff together. Yeah. So I know,
I said, oh, I havea chance, you know, but
I have to manifest. I haveto ask for the guy. This is
what I really want to do becauseI don't want to leave my career.
I'm an interior decorator. Yeah.I work for a se too. Yeah
(13:33):
yeah so and then plus I makea lot of money. But don't get
me wrong, I made more moneyas a cocktail waitress. I was a
cocktail waitress. Yeah, but notinside the see you know, I was
a cocktail waitress at the pool foreight years. And you can you imagine
working at the pool. You know, it's twenty degrees. But I'm a
hustler. I said, I willpay for this, honestly have imagined that,
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you know, you know, yeah, take care of my mom,
my dad, my formerly. Ihave a big family. And I said,
okay. But then that that's thatled me to something like great,
like oh, that's why I wasin and Colin and that's why I was
a cocktailatress because I'm going to getto the culinary. And then I didn't
know I was gonna graduate a pluswhere they paid for all you get.
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So it's just all yeah. Andthen next thing, you know, I
said, you know what I think. I think I have a chance.
I want to create my own YouTubechannels. Yeah, I opened up my
own YouTube channel. I bought twocameras, I bought five lights, five
lightings. I bought two microphones.So I taped myself eighteen hours every week
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and I did it. I editedevery three days. Yeah, well by
my everything, myself, they think, well they already know, they called
me everything. I was young,but I guess I'm so like from the
very beginning. Anyways, when Iwas six years old, I was already
starting making camera from the news.Okayer, So my parents think I'm an
I'm a you know, there's somethingwrong, but you know, dreams don't
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come to but you're just gonna haveto do it yourself. And then so
I said, okay, I'm gonnastart doing my YouTube channel. I did
my own YouTube channel. It becamevery successful. But there's a lot of
not sleeping, not you know,I have to gamble my last money.
I have to. Sometimes I don'teat because I have to do all,
you know, because you don't sleep. Girl. It's like, yeah,
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but but look, I'm gonna checkout your YouTube. Google her. You'll
find it. Okay, Yeah,what about you both? Do you have
a passion in cooking too, orI do service on the side. Yes,
yes, that's how we get.But I'm more like a baker,
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okay, like desserts and desserts andcakes and bread. I'm more on that
side. Okay, Okay, whatabout your Yeah, I have to taste
all the food. That's such agood job to have. And I love
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to do social media stuff. I'mnot solely building building the social media And
she's really if you have a backgroundin that or no. No, I
just like I've been you know,on Facebook, Instagram for many years.
So hopefully, yeah, I getto do something that's actually being in an
(16:25):
entertainment business. That's my real goal. But I'm in the medical field and
financial services. But you know,I'm actually just living my dream. Now
you kind of get to do youhave your your normal everyday life, and
then you have your like side,yes, my side us your passions,
right, your hobbies and stuff likethat. That's awesome. And then with
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dishes. I know you sent somepictures. Well we'll probably pull them up
in a little bit. What aresome of your favorite dishes to make?
So I do call it fusion,and I cook exotic. So if you
ask me what the most I loveis fried chicken, Okay, it's gonna
be so much, Okay, butI cook everything, Okay. What I
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do is, I'm so good atmarrying different kinds of nationality, culture,
culture, and then my food tomarriage, to marry, just be married.
So that's what I'm very good atfusion. But when it comes exotic,
I do cook exotic vegetables, exoticmeat, exotic fruits. So I
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really love that like for example,like okay, I'm gonna give you one.
Okay, so like water snakes,right of course you're yeah, so
what I did to a water snake, I made it as a meatball,
but I put my macarel with it, so I married Macarell. Yeah,
if you find you fun and yeah, some people, you know, if
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you look at it, it's it'sthe show is very genuine. You can
already tell you're gonna have fun becauseyou know, I what I cook is
what you have inside your puntry.But of course you have to be in
America a little bit. Yeah,you know. But the food is really
literally is different from how it could. But it's super simple to make if
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you want to. But if youtalk about my career wise, I create
exotic food. You know, thethe money wise, they can get really
really high, like you, superhigh. So but I do cook for
celebrities. I do cook for people, and some of them I can't say
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it, Okay, I do contracts, so since I'm a private and yeah,
yeah, and people buy my recipesas well. So if if you
have a restaurant, or you wantto open a restaurant, or if whatever
you want trying to share, youcan share. Yeah, I can share,
like for example, Eddie Griffin,So okay, I can say that
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because Edie Griffin and I didn't havethe end, so I did. So
I can't say his project because it'sthe secret secret, but I did.
I did cook for him vegetarian andvegan recipes. Yeah. Yeah. Are
there any celebrities you're allowed to know? Most in my face book they tell
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me like, why don't you postpeople? And but I can't really I
wish I can't, but you know, because of the you know you can't
post this? You can? Yeah, then of course as a privacy.
But mostly I cook for a lotin the consulate, for people in the
con I have a lot of yeah, clients that are celebrity, but they
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don't just want to is it likeyou you have to cook it in their
homes? Yeah, okay, soto go there. Yeah. So let's
say you have a private party oranniversary or you only have fifty guests,
you know, so I yeah,like thinking of I also I also do
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prep meals, so if you wantto be healthy, I have three hundred
recipes for vegan, vegetarian, pascatarian, and key to dyet. And this
one is based on three hundred spicesand herbs, and it's very helistic because
we only use a Himalaine salt,so it's very good for it for your
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skin, for you know, likefor example, I have clients that lost
twenty nine pounds in eight from thelittle pie. Yeah, we do have
cabs on the male plank. Butgood good healthy cood health. I mean,
all carbs are good. It's justyou know, of course we're Filipino,
right, but plus you you're Americanguy. I love pasta. We
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were talking about. Yeah, she'sAmerican girl is like part of our now
because we live here. But thereare so when I do pasta, I
do sweet potato, so I makethat as a pasta is very good.
I do pasta from carrots. Ido pasta from a squash, so it's
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a very it's a very engineered mealprep. I probably have to so my
mom has some health issues too,and it's so hard to you know,
find time to do it yourself.Even when you go out to eat,
you can't really enjoy what they make. This is it's very good. Like
what I said, the sauce isactually literally based on three hundred spices and
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herbs and the sauce are fruits andvegetables. So even my pasta, like
I mean, I have my executives. I haven't managed there won't lie I
made you and you know it's notit's not the good posta. But I
tell you know, the sauce issuper, super good. It is based
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on butter, and it has eighteenspices and of and she pought it's so
good for you too, and ithas a lot of pepper, so you
know, I mean healthy wise.Yeah, that was my I think we
can go back to that question.What's your favorite dishes that she's made so
far? So for me, shecooked she she married the pork and the
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steak, the ribs she made semiyeah, we have that Chanel, I
have that clip. But it wasso good. She added the spices lemon
grass and put lemon grass in there. The gobby the girl, Oh yeah,
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so that was super good. I'mgonna have to what's your YouTube channel?
What about you? Oh, you'renot going to believe this. I'm
not really a fan of gold.It's very she may try it. So
Actually she cooked for the famous athletesfor pool billiards. So they were here
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a few weeks ago and last Vegasince she cooked for that, she didn't.
Okay, so she cooked a patateam and card camba before. I've
never tried or goat like before.So but this one, Oh my gosh,
it tastes like clam and beef inbetween. It tastes good. You
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can't tell it's good because I can'ttell. I've had dishes. But the
first time I tried goat, Icould tell it. Yeah. I was
like, oh, this is nota I gotta try exotic. Yeah,
she she was even the week beforethat because I know I'm going to cook
for there was There were at leastmore than twenty celebrities from the pool because
(23:49):
they're competing for photo billionaires. Yeah, and Carlo Carlo Peato and he's one
of the special guests over there.He ate the car director twice and yeah,
him and his wife. But likewhat I said, you know,
I was surprised because my my directorshow, uh literally doesn't it goes Yeah.
(24:12):
Yeah, try, Oh my god, it's so good. Yeah,
oh my god, that's good.Thank you, Thank you both of you.
Wow, I'm excited to try.Probably as soon as I get home,
we'll try it and text year,Yeah, you have a fresh post.
They're waiting for you. I didwant to ask you. Are you
(24:34):
allowed to talk a little bit aboutyour show too? Yes, okay,
please tell us about it so onthe television show, yeah, okay,
So yeah, I'm excited. Ohmy gosh, it comes out next year,
right, so the commercial will comeout next year. So what happened
was when my show got this covered. It's supposed to be only one stage,
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okay, so that was the planfor But then they said, oh,
I think she has a chance tobecome national because they're looking for a
fusion exotic chef. But now theonly difference of being a chef, which
is very very sad, ninety sevenpercent are male chef to be on television.
(25:18):
And to me, you know,I'm not against that. I actually
love it. But you know,seven to five percent are only females.
So this was never been done beforewhere they had the first female chef.
But they think I have a chance, yeah, you know, to become
national. So I said, sowhen they told when they told me Chef
your show got picked up, andI said, oh my gosh, you
(25:38):
are they going to air it?Ouh? You know, of course I
can't pronounce I can't say yeah,just for her social media. Yeah.
Actually a lot of people already,I would say five percent kind of know
about it because like like what Isaid, this was never been done before.
If it did, it was youknow, a long time ago,
(25:59):
a long time ago. Yeah.But for me, I'm just happy,
you know, for for a firstFilipino female chef, for all the or
for all the female chef out there. So like when I tell people,
hey, I'm almost fifty, youknow, if my dreams can come through
it, you can make your dreamscome through all age. Yeah, and
Yesla and father guys will give youa good crew. Anyways, So anyways,
(26:22):
the plan was only just one state, and then they said, I
think she has a chance because there'salready a food network, a discovery channel.
They want to put me there becauseI cook exotic and I'm a hunter.
So in my country, I usedto be very poor, and there's
a couple of times we become homeless, and so how we eat what we
(26:45):
have to hunt our food and that'swhat makes it great, right, so
I said, especially when it rains, like there's eight of us, like
attack, you know, like youwere telling us an attack or hunt snakes,
you know, But mostly I loveto hunt frogs, nails, potato,
(27:07):
everything that's underneath. I'm just becauseit's easy to dig. Okay.
So so when they saw the resume, but my executive manager already saw,
she says, there's something about thisgirl because she's very loved. Everywhere we
bring her, she's loved. Butthen the show was very you know,
like, okay, give us oneepisode. So I gave them an episode
(27:29):
where I kissed the frog. Yeah, so I gave them one of the
episode and they said they have Ithink I have they have a shot.
And so they gave it to themain main president and they said, oh
my gosh, tell her, Ithink she has a shot to become national.
(27:51):
And they gave it to the presidentand then they said, okay,
let's put her to them, tothe distributor. And when they so,
of course, the distributor is theone who's going to decide, you're right,
that's still America. You know,like the same as Oprah Winfrey.
You know, everyone that became national, Michael Jordans, those are the people
that became national, right, Imean, you could be a star,
(28:15):
but to become national is a greatopportunity to have. There And when they
said, okay, what they sawit. They said, oh my gosh.
The distributor almost cried because they said, she just kissed a death.
They were not. Nobody's expecting that, nobody but my story though, it's
the story that behind it really broughteverything. Yeah. So and then they
(28:40):
said, congratulationship Cocope Cruise. Youwill be the first, you know.
So yeah, I like literally meetmy mom and my dad, Like we
broke down. You didn't even knowwhat to say. But you know,
they told they told us, justget ready. It's a lot of work.
It is a lot of work.It is a lot of work.
I mean, and I'm very happybecause it became me and you're in the
(29:02):
process of taping it. So wealready did the pilot. Yeah so the
yeah, so now we're gonna we'rejust gonna have to finish the set the
final pilot. So the payload tothe one that we're going to finish,
that's the one that's gonna be outnext year. Okay, it's only going
to be a commercial coming soon thefirst you know, Philip, you know,
(29:22):
stay tuned for the commercial. Yeah, we're gonna be all over.
It'll just all over every network,every network, Okay, it's uh,
it's you'll be shack who I orit's gonna be actually yeah, I mean
I want to say it, butyeah, we're gonna get a little surprise.
And for everyone listening, please rememberthe name Cocoa Pek and we also
(29:45):
like post some of her upcoming popup live teking show if you follow her
on Facebook under like Chef Cocoa PeaCruise okay, and if you follow her,
we post all her upcoming coming eventsand what an event? Yeah,
that's my follow up question. Areyou guys able to tell us about any
events coming up maybe next month orthat towards the sea end of this year
(30:07):
or whatever. Yes, we haveone coming up on April twenty seven.
It's going to be at C threeSeafood Okay, Spring Mountain Okay, so
there are two, so make sureit's the one in Spring Mountain. So
if you need to reserve tickets,please contact me Chilman Doza or find me
on Facebook Chilman Doza or contact meat two four zero six hundred five two
(30:29):
three three. There we go.And that's is there a name for that
or it's just going to be atThey just have to make sure it's at
C three. It's at SEED three, but they need to purchase the tickets
ahead of time because we're almost sold. There are like three different segments,
so we have a show at twelvepm, the next one is at three
pm, and the next one isat six pm. But the six pm
is almost sold okay, so wehave very few tickets left, so please
(30:55):
contact us and if you have anyquestions, please let us know. Yes,
please, everybody. I hope tosee you all there because we need
to taste some of chef cochins tonight. I'm really excited. Any last words
before we wrap this up. We'rejust thankful that we are here. Thank
you for your family. You guyshave me and my crew here. Thank
(31:19):
you very much. We're honored.Thanks for this is amazing. Uh,
this is so easy to talk toyou guys. I love it so again.
If you all want to attend ChefCoco's event, it's going to be
April twenty seventh at C three,reach out to atticel Ati, Christine or
Chef Coca herself. Please get yourtickets before they sell out. I know
(31:42):
it's already the end of March,so it's probably gonna sell out. Within
the next week, so I hope. So again, thank you for tuning
in to another episode. We willsee you next Thursday at six pm.
Again this ceremon your host signing offand my beautiful at this here Shain coo
(32:04):
coo, Anti Christine and anti Cell. Thank you. We'll see you next
week. Thank you boy h
The Las Vegas Filipino Resource Guide isa vital tool and a helpful media outlet
for business enterprises to connect and toreach out to Filipino American consumers. For
more information, go to www dotLas Vegas FRG dot com or you can
email at Las Vegas FRG at gmaildot com. It's the ultimate guide to
(00:28):
anything Filipino and Las Vegas. Thisis the Las Vegas Filipino Resource Guide Radio
show on PHLV Radio. Hello everybody, welcome back to another episode of the
Las Vegas Filipino Resource Guide here atPHLV Radio. I am your host,
(00:51):
Miss Sarah mool Paglino want thank youfor tuning in. For those who don't
know about our show, we arelive every Thursday at six pm. You
can watch us on YouTube, onFacebook, on Amazon Fire Tv, listen
to our podcast on Spotify or ApplePodcast, and also download PHLV radio app
and listen to us directly on there. Okay, before we get to today's
(01:12):
guests. Next month is April,so it's the Filipino food movement, which
is a really exciting event for allof us because I'm sure we all love
food and food really connects people together. So to kick things off. We
have a very fun and surprise guesttoday as well as her fellow entourage.
(01:36):
Let me do a little bit ofan introduction before we pan to her.
So, her name is Chef Cocopa Cruise. She is a celebrity executive
chef for over twenty years and thefirst female nationwide chef. She's the owner
and founder of Chef Coco Pea Cruise. Her cooking show Sorry, will be
televised nationwide starting next year of Springtwenty twenty five. She is the owner,
(02:01):
founder and executive chef and along heralongside her today we have her executive
director at the Cell Mendosa and herexecutive manager at the Christine Buena Vista.
Okay, hello, thank you forcoming on the show. Thank you for
having us. Yes, I'm soexcited to be here. You are,
(02:23):
Yeah, Chef Coco, you wannagive a little bit of an introduction to
yourself. Again, I want tosay thank you very much for having me.
My name is Chef Coco Pie Cruz. And oh well, I'm so
blessed to be here on PHLV andagain thank you for the beautiful host,
the partner that they have inside thestudio. And I also want to say
(02:45):
thank you to my executive director andmy executive manager Shelle of course and Christine.
So I'm so excited to be here. And as for me, I'm
based here, back here again inLas Vegas. I was based in California
for a few years, and nowI'm back because, yeah, our cooking
(03:06):
show got picked up to become thefirst national cooking show here in America.
So I'm so excited. Wow,how exciting? So you were you weren't
in Vegas originally? So I did? I do live in Las Vegas.
I've been living in Vegas for twentyfive years. Okay, okay, but
what happened was I moved to California. Yeah, because I had I purchased
(03:30):
my own cooking show in California.So I invested on myself to be on
k xl A for ten months.I had two seasons. Wow, and
oh girl, it's like a veryawesome journey because I even sold my house
just to be on televison. Reallyyeah, but then who would have thought
(03:50):
my show got picked up to becomethe first national cooking show. So that's
you know, it's a it's agood it's a good investment. Yeah,
you took a chance on yourself andI did I've been doing that. Yes,
absolutely, well welcome, well,I mean you've been here, but
welcome back to you all right,yeah, thank you, thank you.
(04:10):
And then to your side we alsohave at Christine. Yes, you want
to give a little bit of anintroduction and tell us a little bit about
yourself. Yes, hi everyone,I'm Christine Buonavista. Just met to Las
Vegas also just and I'm so thankfulto be here today phil ILV radio.
It's my first time here and I'mso blessed to be next to chef and
(04:38):
yeah, thank you Christine at thecell. Yes, I'm Shell Mendoza.
I'm Chef Coco P. Cruz,executive director and we've been like together for
like about a year now so,but actually also moved from Maryland. So
I recently moved like a year anda half ago. I thought you've been
here for it's because we may bebecause of the Kavida Association of Yeah,
(05:02):
but I've only been here almost liketwo years so, but I was in
Maryland all along for twenty one years. Wow. But I love it here.
I feel like there are so manyfamily and friends here, so that's
why I moved so you'll stay herefor yes, because Christie, she's new
here Hawaii, she moved from Hawaii. How are you liking it? I
(05:26):
love it. It still feels likehome. It's our ninth island, all
the food, all the people.My coworkers also are from Hawaii, so
oh my god, I hope youenjoy and stay here a long time too.
Born and raised, I haven't left. So I love when I meet,
you know, new people and theyreally love it here because yeah,
(05:46):
it just means like, hey,I picked a good hometown to be born.
How did you all get connected,the three of you? Well,
I first started last year. Ifirst met Shell. I went to her
and kind of like a grand openingor something like that. And then right
(06:08):
away, my my, my guardenangel was telling me, Coco, look
behind you look. Yeah, Idid saw her the first time she walked
in. She was with a coupleof people, and I right away I've
noticed her, like, you know, like, oh, there's something about
her, maybe because the way shewear her clothing or she like she has
(06:30):
that beautiful personality. And then itkeeps telling me just look look. And
the next thing, you know,my bodyguard, Carlos, he told me,
if I want you to meet Shelland I looked like, oh my
gosh, just like that. It'slike right away an Instagram, like that's
the person I wanted to meet.But we were like prying to be at
(06:51):
the bar. We were meeting withMikayla because we were there for something.
Yeah, so we were there some well like president like of the Comedian
Association before. So we went thereto find a space for the Christmas and
oh yes, okay, so andwe're like looking for a space. That's
why we met with Biquila to checkout their bor And that's how I'm medical.
(07:13):
Yeah, like small Worland, that'show it started. Yeah, it's
like you manifested. Yeah, Iwill. Actually I was already looking for
a director executive director because when theytold me that, chef, if you're
not going to look for your crew, I do have a solid crew for
my production. We've been together forover twenty years. Can they helped you
(07:34):
in California? Yeah, that's sothat's my production. Of course, I'm
the producer of my whole show.But they told me to look already for
a president that's going to handle youthen, and you need another executive director
to help, I mean a managerto help her. And then so I'm
looking and I'm looking and then yeah, I guess it's meant to be.
(07:56):
And then I have Yeah, Ihave a skincare adults, so I have
this Hellal certified skin produc So feewas great. And so my friend,
my friend invited her to my officeand that's how I met her. And
(08:16):
right away I said, do youwant to be friends? She's like,
she's six foot old lady, andI mean here, I am about five
feet and I said, oh mygosh, do you want to be my
friend? And then they looked upto her, you know, yes.
So that's how I all started fromever since then. And I didn't know
that they were going to be connectedwithout me. They got connected. We're
(08:37):
not connected and met without so thenit all just came together. Yeah,
yeah, oh you do know eachother. Yeah, we're from there.
And just I said, oh mygosh, because I recruited her to comte
the associations, of course is amember, and oh my gosh, I
love that because I can tell fromwhen I first met you, the energy
(09:01):
of everyone's you know, aura justfix like a puzzle piece. So you
called them out and yeah, father, God did it has to be because,
like what I said, I've beenwalking on my my own so I'm
a product myself. So being aproduct myself, there's a lot of journey
that you have to go through.So, like what I said in the
(09:22):
beginning, even before we had startedthat, I even said, I sold
my house just to be on television. So I'm very dedicated on my love
of passion, not because of cooking. It's just I know I'm gonna be
somebody. But you yeah, Isaid, Father, you know you're gonna
pick out another chef next to MarcusStewart anyways, and she's one of my
(09:45):
favorite, so might as well,you know, have that kind of mentality.
So so, but I didn't knowin my direction where where Father God
led me. He led me toto work with good people. He led
me to become a private chef.He led me. I was so happy
because even I didn't even know Iwas going to be a chef because my
(10:07):
first degree was INTERI Decorator, soI have that's where I graduated from.
And then and then one day asI was talking to my mom, I
said, Mom, all of uscan cook. My mom is a cook.
She cooked, she cooks for Princessand Princesses of India for twenty years.
My grandma was an executive chef forheel Too in Beverly Hills for twenty
(10:30):
nine years. So I asked mymom. I said, Mom, that
anybody went to culinary. She says, no, Coco, we just learned
on our own. We cook good, just but when you cook, your
cook with love. And then Isaid, okay, well then well in
culinary they told me, ay,Coco, you wanted to be a cook,
right, I said, yeah,well if you if you want,
they're giving scholarship okay, human resourceOkay, and I said, oh,
(10:52):
okay, then let me try it. And then they looked at my schedule
and they said, oh, Ithink you qull it I to become a
professional cach And I said, yeah, sure, why not? You know?
So I applied and then when Ihad When I had applied, they
told me, we will pay foryour scholarship, but you have to be
like a a student. Yeah's good. If you don't, then you pay
(11:16):
for you. They said, wellhelp you. You just have to make
sure. You just have to makesure. Well I didn't know I was
gonna. I was so blessed.I didn't know that I got I graduated.
I was a plus. There's onlytwo of us, so mgm Araje
Culinary paid for my whole scholarship.That's what I'm saying, Like, when
it's meant to be for you,it's meant but there's a lot there for
(11:37):
you. Yeah, there's a lotof hard work. Education is not easy.
That's the thing that people forget becausethey just see, you know,
the surface as they don't know whatyou're doing. Yes, it's not Yeah,
So that that's kind of what myfollow up question was, this wasn't
your original career plan? So thatso was it your mom that inspired you
to follow it? Or number oneis my mom? Okay, but more
(12:03):
like, because one time I hadto post something on Facebook and this was
twelve years ago, and there wasthere was a girl her husband was executive
chef also, and I keep posting, you know how good we can cook?
So she commented, Yeah, shecommented, Hey, Coco, you
keep posting food in Facebook. Didany of you guys went to culinary?
(12:26):
That kind of hit me. Isaid, oh, you know, like
for for for for I'm like,why not? Yeah, you know I'm
better Anyway, It's like a sign. Yeah, and that was twelve years
ago. And I said, oh, none, So I called my mom
and then Mom goes. I said, Mom, did, why are you
such a great cook? Yeah?And then I said did you? Did
(12:48):
you even go to any school oreven great grandma or great roma? She
says, I only finished sixth grade? You know. So that made me
like, hmm, you know whynot? Right? But the difference me
is when when I really cook,like uh, like it's like a science
to me, Like, you know, I can come up with recipe that
(13:09):
was never made before. Yeah,Like I made five cookbooks like it's oh,
it's literally like a science. WhenI sit there, I can make
like fifty recipes, can just putstuff together. Yeah. So I know,
I said, oh, I havea chance, you know, but
I have to manifest. I haveto ask for the guy. This is
what I really want to do becauseI don't want to leave my career.
I'm an interior decorator. Yeah.I work for a se too. Yeah
(13:33):
yeah so and then plus I makea lot of money. But don't get
me wrong, I made more moneyas a cocktail waitress. I was a
cocktail waitress. Yeah, but notinside the see you know, I was
a cocktail waitress at the pool foreight years. And you can you imagine
working at the pool. You know, it's twenty degrees. But I'm a
hustler. I said, I willpay for this, honestly have imagined that,
(13:54):
you know, you know, yeah, take care of my mom,
my dad, my formerly. Ihave a big family. And I said,
okay. But then that that's thatled me to something like great,
like oh, that's why I wasin and Colin and that's why I was
a cocktailatress because I'm going to getto the culinary. And then I didn't
know I was gonna graduate a pluswhere they paid for all you get.
(14:16):
So it's just all yeah. Andthen next thing, you know, I
said, you know what I think. I think I have a chance.
I want to create my own YouTubechannels. Yeah, I opened up my
own YouTube channel. I bought twocameras, I bought five lights, five
lightings. I bought two microphones.So I taped myself eighteen hours every week
(14:37):
and I did it. I editedevery three days. Yeah, well by
my everything, myself, they think, well they already know, they called
me everything. I was young,but I guess I'm so like from the
very beginning. Anyways, when Iwas six years old, I was already
starting making camera from the news.Okayer, So my parents think I'm an
I'm a you know, there's somethingwrong, but you know, dreams don't
(15:01):
come to but you're just gonna haveto do it yourself. And then so
I said, okay, I'm gonnastart doing my YouTube channel. I did
my own YouTube channel. It becamevery successful. But there's a lot of
not sleeping, not you know,I have to gamble my last money.
I have to. Sometimes I don'teat because I have to do all,
you know, because you don't sleep. Girl. It's like, yeah,
(15:22):
but but look, I'm gonna checkout your YouTube. Google her. You'll
find it. Okay, Yeah,what about you both? Do you have
a passion in cooking too, orI do service on the side. Yes,
yes, that's how we get.But I'm more like a baker,
(15:43):
okay, like desserts and desserts andcakes and bread. I'm more on that
side. Okay, Okay, whatabout your Yeah, I have to taste
all the food. That's such agood job to have. And I love
(16:04):
to do social media stuff. I'mnot solely building building the social media And
she's really if you have a backgroundin that or no. No, I
just like I've been you know,on Facebook, Instagram for many years.
So hopefully, yeah, I getto do something that's actually being in an
(16:25):
entertainment business. That's my real goal. But I'm in the medical field and
financial services. But you know,I'm actually just living my dream. Now
you kind of get to do youhave your your normal everyday life, and
then you have your like side,yes, my side us your passions,
right, your hobbies and stuff likethat. That's awesome. And then with
(16:48):
dishes. I know you sent somepictures. Well we'll probably pull them up
in a little bit. What aresome of your favorite dishes to make?
So I do call it fusion,and I cook exotic. So if you
ask me what the most I loveis fried chicken, Okay, it's gonna
be so much, Okay, butI cook everything, Okay. What I
(17:11):
do is, I'm so good atmarrying different kinds of nationality, culture,
culture, and then my food tomarriage, to marry, just be married.
So that's what I'm very good atfusion. But when it comes exotic,
I do cook exotic vegetables, exoticmeat, exotic fruits. So I
(17:32):
really love that like for example,like okay, I'm gonna give you one.
Okay, so like water snakes,right of course you're yeah, so
what I did to a water snake, I made it as a meatball,
but I put my macarel with it, so I married Macarell. Yeah,
if you find you fun and yeah, some people, you know, if
(17:56):
you look at it, it's it'sthe show is very genuine. You can
already tell you're gonna have fun becauseyou know, I what I cook is
what you have inside your puntry.But of course you have to be in
America a little bit. Yeah,you know. But the food is really
literally is different from how it could. But it's super simple to make if
(18:17):
you want to. But if youtalk about my career wise, I create
exotic food. You know, thethe money wise, they can get really
really high, like you, superhigh. So but I do cook for
celebrities. I do cook for people, and some of them I can't say
(18:38):
it, Okay, I do contracts, so since I'm a private and yeah,
yeah, and people buy my recipesas well. So if if you
have a restaurant, or you wantto open a restaurant, or if whatever
you want trying to share, youcan share. Yeah, I can share,
like for example, Eddie Griffin,So okay, I can say that
(18:59):
because Edie Griffin and I didn't havethe end, so I did. So
I can't say his project because it'sthe secret secret, but I did.
I did cook for him vegetarian andvegan recipes. Yeah. Yeah. Are
there any celebrities you're allowed to know? Most in my face book they tell
(19:21):
me like, why don't you postpeople? And but I can't really I
wish I can't, but you know, because of the you know you can't
post this? You can? Yeah, then of course as a privacy.
But mostly I cook for a lotin the consulate, for people in the
con I have a lot of yeah, clients that are celebrity, but they
(19:41):
don't just want to is it likeyou you have to cook it in their
homes? Yeah, okay, soto go there. Yeah. So let's
say you have a private party oranniversary or you only have fifty guests,
you know, so I yeah,like thinking of I also I also do
(20:04):
prep meals, so if you wantto be healthy, I have three hundred
recipes for vegan, vegetarian, pascatarian, and key to dyet. And this
one is based on three hundred spicesand herbs, and it's very helistic because
we only use a Himalaine salt,so it's very good for it for your
(20:25):
skin, for you know, likefor example, I have clients that lost
twenty nine pounds in eight from thelittle pie. Yeah, we do have
cabs on the male plank. Butgood good healthy cood health. I mean,
all carbs are good. It's justyou know, of course we're Filipino,
right, but plus you you're Americanguy. I love pasta. We
(20:48):
were talking about. Yeah, she'sAmerican girl is like part of our now
because we live here. But thereare so when I do pasta, I
do sweet potato, so I makethat as a pasta is very good.
I do pasta from carrots. Ido pasta from a squash, so it's
(21:10):
a very it's a very engineered mealprep. I probably have to so my
mom has some health issues too,and it's so hard to you know,
find time to do it yourself.Even when you go out to eat,
you can't really enjoy what they make. This is it's very good. Like
what I said, the sauce isactually literally based on three hundred spices and
(21:33):
herbs and the sauce are fruits andvegetables. So even my pasta, like
I mean, I have my executives. I haven't managed there won't lie I
made you and you know it's notit's not the good posta. But I
tell you know, the sauce issuper, super good. It is based
(21:56):
on butter, and it has eighteenspices and of and she pought it's so
good for you too, and ithas a lot of pepper, so you
know, I mean healthy wise.Yeah, that was my I think we
can go back to that question.What's your favorite dishes that she's made so
far? So for me, shecooked she she married the pork and the
(22:22):
steak, the ribs she made semiyeah, we have that Chanel, I
have that clip. But it wasso good. She added the spices lemon
grass and put lemon grass in there. The gobby the girl, Oh yeah,
(22:44):
so that was super good. I'mgonna have to what's your YouTube channel?
What about you? Oh, you'renot going to believe this. I'm
not really a fan of gold.It's very she may try it. So
Actually she cooked for the famous athletesfor pool billiards. So they were here
(23:06):
a few weeks ago and last Vegasince she cooked for that, she didn't.
Okay, so she cooked a patateam and card camba before. I've
never tried or goat like before.So but this one, Oh my gosh,
it tastes like clam and beef inbetween. It tastes good. You
(23:26):
can't tell it's good because I can'ttell. I've had dishes. But the
first time I tried goat, Icould tell it. Yeah. I was
like, oh, this is nota I gotta try exotic. Yeah,
she she was even the week beforethat because I know I'm going to cook
for there was There were at leastmore than twenty celebrities from the pool because
(23:49):
they're competing for photo billionaires. Yeah, and Carlo Carlo Peato and he's one
of the special guests over there.He ate the car director twice and yeah,
him and his wife. But likewhat I said, you know,
I was surprised because my my directorshow, uh literally doesn't it goes Yeah.
(24:12):
Yeah, try, Oh my god, it's so good. Yeah,
oh my god, that's good.Thank you, Thank you both of you.
Wow, I'm excited to try.Probably as soon as I get home,
we'll try it and text year,Yeah, you have a fresh post.
They're waiting for you. I didwant to ask you. Are you
(24:34):
allowed to talk a little bit aboutyour show too? Yes, okay,
please tell us about it so onthe television show, yeah, okay,
So yeah, I'm excited. Ohmy gosh, it comes out next year,
right, so the commercial will comeout next year. So what happened
was when my show got this covered. It's supposed to be only one stage,
(24:56):
okay, so that was the planfor But then they said, oh,
I think she has a chance tobecome national because they're looking for a
fusion exotic chef. But now theonly difference of being a chef, which
is very very sad, ninety sevenpercent are male chef to be on television.
(25:18):
And to me, you know,I'm not against that. I actually
love it. But you know,seven to five percent are only females.
So this was never been done beforewhere they had the first female chef.
But they think I have a chance, yeah, you know, to become
national. So I said, sowhen they told when they told me Chef
your show got picked up, andI said, oh my gosh, you
(25:38):
are they going to air it?Ouh? You know, of course I
can't pronounce I can't say yeah,just for her social media. Yeah.
Actually a lot of people already,I would say five percent kind of know
about it because like like what Isaid, this was never been done before.
If it did, it was youknow, a long time ago,
(25:59):
a long time ago. Yeah.But for me, I'm just happy,
you know, for for a firstFilipino female chef, for all the or
for all the female chef out there. So like when I tell people,
hey, I'm almost fifty, youknow, if my dreams can come through
it, you can make your dreamscome through all age. Yeah, and
Yesla and father guys will give youa good crew. Anyways, So anyways,
(26:22):
the plan was only just one state, and then they said, I
think she has a chance because there'salready a food network, a discovery channel.
They want to put me there becauseI cook exotic and I'm a hunter.
So in my country, I usedto be very poor, and there's
a couple of times we become homeless, and so how we eat what we
(26:45):
have to hunt our food and that'swhat makes it great, right, so
I said, especially when it rains, like there's eight of us, like
attack, you know, like youwere telling us an attack or hunt snakes,
you know, But mostly I loveto hunt frogs, nails, potato,
(27:07):
everything that's underneath. I'm just becauseit's easy to dig. Okay.
So so when they saw the resume, but my executive manager already saw,
she says, there's something about thisgirl because she's very loved. Everywhere we
bring her, she's loved. Butthen the show was very you know,
like, okay, give us oneepisode. So I gave them an episode
(27:29):
where I kissed the frog. Yeah, so I gave them one of the
episode and they said they have Ithink I have they have a shot.
And so they gave it to themain main president and they said, oh
my gosh, tell her, Ithink she has a shot to become national.
(27:51):
And they gave it to the presidentand then they said, okay,
let's put her to them, tothe distributor. And when they so,
of course, the distributor is theone who's going to decide, you're right,
that's still America. You know,like the same as Oprah Winfrey.
You know, everyone that became national, Michael Jordans, those are the people
that became national, right, Imean, you could be a star,
(28:15):
but to become national is a greatopportunity to have. There And when they
said, okay, what they sawit. They said, oh my gosh.
The distributor almost cried because they said, she just kissed a death.
They were not. Nobody's expecting that, nobody but my story though, it's
the story that behind it really broughteverything. Yeah. So and then they
(28:40):
said, congratulationship Cocope Cruise. Youwill be the first, you know.
So yeah, I like literally meetmy mom and my dad, Like we
broke down. You didn't even knowwhat to say. But you know,
they told they told us, justget ready. It's a lot of work.
It is a lot of work.It is a lot of work.
I mean, and I'm very happybecause it became me and you're in the
(29:02):
process of taping it. So wealready did the pilot. Yeah so the
yeah, so now we're gonna we'rejust gonna have to finish the set the
final pilot. So the payload tothe one that we're going to finish,
that's the one that's gonna be outnext year. Okay, it's only going
to be a commercial coming soon thefirst you know, Philip, you know,
(29:22):
stay tuned for the commercial. Yeah, we're gonna be all over.
It'll just all over every network,every network, Okay, it's uh,
it's you'll be shack who I orit's gonna be actually yeah, I mean
I want to say it, butyeah, we're gonna get a little surprise.
And for everyone listening, please rememberthe name Cocoa Pek and we also
(29:45):
like post some of her upcoming popup live teking show if you follow her
on Facebook under like Chef Cocoa PeaCruise okay, and if you follow her,
we post all her upcoming coming eventsand what an event? Yeah,
that's my follow up question. Areyou guys able to tell us about any
events coming up maybe next month orthat towards the sea end of this year
(30:07):
or whatever. Yes, we haveone coming up on April twenty seven.
It's going to be at C threeSeafood Okay, Spring Mountain Okay, so
there are two, so make sureit's the one in Spring Mountain. So
if you need to reserve tickets,please contact me Chilman Doza or find me
on Facebook Chilman Doza or contact meat two four zero six hundred five two
(30:29):
three three. There we go.And that's is there a name for that
or it's just going to be atThey just have to make sure it's at
C three. It's at SEED three, but they need to purchase the tickets
ahead of time because we're almost sold. There are like three different segments,
so we have a show at twelvepm, the next one is at three
pm, and the next one isat six pm. But the six pm
is almost sold okay, so wehave very few tickets left, so please
(30:55):
contact us and if you have anyquestions, please let us know. Yes,
please, everybody. I hope tosee you all there because we need
to taste some of chef cochins tonight. I'm really excited. Any last words
before we wrap this up. We'rejust thankful that we are here. Thank
you for your family. You guyshave me and my crew here. Thank
(31:19):
you very much. We're honored.Thanks for this is amazing. Uh,
this is so easy to talk toyou guys. I love it so again.
If you all want to attend ChefCoco's event, it's going to be
April twenty seventh at C three,reach out to atticel Ati, Christine or
Chef Coca herself. Please get yourtickets before they sell out. I know
(31:42):
it's already the end of March,so it's probably gonna sell out. Within
the next week, so I hope. So again, thank you for tuning
in to another episode. We willsee you next Thursday at six pm.
Again this ceremon your host signing offand my beautiful at this here Shain coo
(32:04):
coo, Anti Christine and anti Cell. Thank you. We'll see you next
week. Thank you boy h
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