In this issue

November has always been special for the COOK team. On one evening every November, we try to show our appreciation to our valued advertisers by throwing a party for them. Part of the fun is that everyone comes in costume, with this year’s theme being K-Pop. We share food, laughs, some games and prizes all in the spirit of gratitude for standing by our beloved publication all these years.

All the anticipation has got me reminiscing about how it all started for me at COOK Magazine way back in 2005. I was then looking for a job that involved food but wasn’t too keen on the daily kitchen grind. Without any job openings, I went ahead and sent my resumé to every publication in existence then. I must have sent out five or six and didn’t hear from anyone for a couple of months. While waiting, I saw an advertisement for a sales position at a luxury sportscar dealership. Eager to get employed, I sent them my resumé and in just a few days, I was due for an interview. While I loved food and even went to school after college for it, I just couldn’t see myself in a kitchen, slaving away everyday. And since I liked cars too, I thought of going in another direction, just to test the waters. But as luck would have it, a day before my job interview at the car dealership, I got two calls. Two food magazines were interested in seeing me!

It’s hard to imagine that it’s been 14 years since I first stepped foot at the COOK Magazine office. Thanks to my former editor and now ninang, Nancy Lumen, and lifelong friends Marlon and Maggie, every one of those 14 years has been a blast. Before COOK, I couldn’t even hold a job past 6 months, and here I am, 14 years into my job and still loving it. If not for COOK, I might have opted to return to the UK and find work there, which is the last thing I want. It was also through COOK that I met my wife and started another unexpected path.

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.