Not too long ago, my St. Theresa’s College classmates and I celebrated our 60th high school reunion. Yes, you read that right — 60, quite a number of years ago.
Remarkably, however, when we were together, we quickly reverted to being the teenagers that we had been, giggling, laughing, talking, dancing and having fun, as if the years had not separated us. The truth of course was that we were older, some of our classmates had “gone on,” and through our laughter and joy, we felt our mortality.
After that joyous reunion, I considered our transience, and I felt the compulsion that we should leave something for our families, friends for the next generations, a small something of ourselves.
Since I’m a writer, I thought of a book project, but I didn’t want something demanding of my retired classmates who would balk if I asked them to write 2,500 words of something. My project would have to be simple and should include as many people as possible. The idea of a “cookbook project” started forming in my mind.
We all ate; we all loved food. I remembered the lengthy discussions we “girls” had as to which restaurant had the best food. And before we ate lunch or dinner, people took countless pictures of paella or lengua or kare-kare on the table. (I had to toss away quite a number of those food pictures when I sorted out my photographs.)
There was no doubt that food was a kind of glue that connected us all, and so a cookbook project would be embraced by all. Wouldn’t it be lovely to share the recipes of the food that we had prepared and enjoyed? Wouldn’t that be a nice legacy to share? Recipes that we fixed for birthdays, holidays, gatherings with friends and family members, where laughter and happiness prevailed; recipes that we learned from our mothers and grandmothers; recipes that we have tweaked because we now live in Australia or the United States and our lifestyles are simpler now — beloved recipes, in other words?
In order to have enough recipes for a book, I decided to open up my book project to all Theresians, not just my classmates. My initial idea was to collect recipes and categorize them in the traditional cookbook way: appetizers, soups, salads, main dishes, sides, desserts. I put out a call to submit. After a couple of “calls” with tepid responses, it became clear to me that when it comes to cooking, there are two kinds of Theresians: Those who cook, and those who don’t. I realized it would not be easy to gather a multitude of recipes for a “traditional cookbook.”
I considered giving up, but then, perhaps because I am primarily a fiction writer, I considered creating a food book that tells a story. The recipes could have short introductions. I could include longer food essays by Theresians. I could include recipes by friends of Theresians. I wanted the food book or cookbook to tell the story of St. Theresa’s College, from its beginning with our foundress, Mother Marie Louise De Meester, who started her religious life as an Augustinian canoness in Ypres, Belgium.
In 1897, she and another sister went to India to help a Belgian father who was dealing with the aftermath of a cholera epidemic. In India, Mother Marie Louise founded the ICM nuns (Immaculati Cordis Mariae or the Missionary Sisters of the Immaculate Heart of Mary). She later went to the Philippines where she founded what we know as the St. Theresa’s Colleges in Manila, Cebu, Quezon City and Baguio. In fact, the ICM sisters started other schools in the Philippines (Tagudin, Ilocos Sur; Tondo, Manila; Baguio City, Bontoc, Mountain Province; Carcar, Cebu; Banaue, Ifugao; Cervantes, Ilocos Sur) and numerous other schools worldwide.
Since I attended St. Theresa’s Colleges in Cebu and Manila, I wanted the cookbook to include Mother Louise’s and the ICM accounts. The cookbook would honor them, our STC teachers, as well as the students who like me were molded by St. Theresa’s College. My work would also be a kind of St. Theresa’s College memorabilia.
“Step Into Our Kitchens: Theresian Recipes and Tales” developed and Vibal Publishing was interested in publishing the cookbook. This food book, which will be released in May 2025, collects over 70 recipes and personal essays by STC alumni. Contributors to this food book include noted chefs, food bloggers and writers. The recipes included are a mixture of Filipino, Spanish, American and international dishes. Some are heirloom family recipes; some are elaborate pastries and cakes; some are practical dishes that can be prepared without much fuss.
Food scholar and writer Ige Ramos describes the cookbook well: “Step Into Our Kitchens: Theresian Recipes and Tales is not just a cookbook; it’s a time capsule of cherished family recipes and stories passed down through generations. As you explore these pages, you’ll discover more than just ingredients and cooking methods — you’ll uncover the love, laughter and traditions that have shaped a Theresian family’s culinary heritage. For those with a Theresian grandmother, mother, aunt, wife or sister, let these recipes serve as a bridge to the past, a connection to your roots and a reminder to savor the flavors of your family history for many years to come. This is a true culinary masterpiece that captures the heart and soul of Theresian values.”
Philippine food historian Felice Prudente Sta. Maria praises the book as well: “The culinary collection is endearment just waiting to be cooked and shared by others. Whether when mixing Mommy Consuelo’s Chiffon Cake or caramelizing syrup for Leche Flan the contributors honor the girly giggles, the morning Gregorian chants and even the strict Belgian discipline instilled by school nuns with wimples recalling Batman. It’s a delectable feast of teenage recollection and nurtured joy.”
Cebuana Theresians in the cookbook include Thelma Enage Arambulo, Ma. Patricia Manguerra Aberasturi, Cecilia Manguerra Brainard, Noemi Lardizabal Dado, Lorna Lardizabal Dietz, Seth Maria Angelo T. Enage, Teresita Cue Tiu, Maria Pamela Galeos-Relampagos and Catherine Ann Fructuoso Duarte (her daughter Maricar Duarte submitted on her deceased mother’s behalf).
On May 24, 2025, Chef Pam Relampagos and Patricia Aberasturi will be signing copies of “Step Into Our Kitchens: Theresian Recipes and Tales,” at Lost Books bookshop in Cebu. On May 30, Cecilia Manguerra Brainard will sign copies of the cookbook at Lost Books. A book launch in Manila is scheduled on June 7, 2025.