A MONTH ago, I was invited by my high school batchmate Mimi Vergara-Tupas for a dinner with her family, relatives and friends in the media.
It was the Center for Asian Culinary Studies (CACS) skills program legacy buffet dinner.
Mimi and her husband Jun’s eldest kid, Antonio “Uno” Tupas was one of the students.
He made his parents’ proud after he was chosen as the executive chef of his class which was surprising since he was the youngest among his batch.
“It was a big surprise for me when my batch mates voted for me to be the executive chef. I never thought I had it in me because I was never a student leader type who excelled in school,” says Uno as he recalled the moment he was named the class’ executive chef.
The 19-year old young man admits that he was confused with what career path to take before he enrolled in CACS.
To many, Uno was more known as an EDM DJ, is considered as one of the up-and-coming DJs in Davao under the wing of Manic Nightnings Productions responsible for producing massive one-of-a-kind parties and music festivals in Davao and in Mindanao.
“I started my career as a DJ around 3 years ago. My dad used to DJ as well before so I've been very exposed to house music,” Uno said.
His dad, Jun Tupas is one of the iconic DJs here in the city and once was at the forefront of the club music scene in Davao.
Picking up from his dad, the young man became active in a rejuvenated music party landscape and was part of the line-up in the city’s top EDM (Electronic Dance Music) events such as Carte Blanche 2014 and 2015, Liberalia, and Arcadia.
“Right now I play mostly Trap and Deep House. I play some Progressive house and Electro as well but not as much as I used to. I don't really have a genre that I play exclusively. It all depends on my mood and the crowd,” Uno describes his music.
In a career shift, his parents suggested that he enrolled at CACS mainly to help in the family business. Mimi and Jun have become food entrepreneurs, the couple behind Soul Kitchen Company known for their line of healthy food (mostly oats, salad and meatloaf) and pressed juices.
Uno said that he wasn’t enthusiastic at first but as soon the first day at the culinary school ended he fell in love with the kitchen.
“As we went on through the course, I learned not only complex and exquisite recipes but I also learned about leadership and coordination and being organized and how I can apply that to my life. I grew to love being in the kitchen. I loved the high pressure, I loved the heat, and most especially, I loved learning something new everyday.” Uno recalls the three-month course.
The eldest among three siblings, Uno says his stint as CACS culinary student and as the class’ executive chef showed him direction and perhaps showed him what he really want to be… as a chef.