CHEF MARIA REMEDIOS “PIXIE” RODRIGO SEVILLA CITES FLEXIBILITY AND THIRST FOR LEARNING AS MUST-HAVES IN THE “NEW NORMAL”
CHEF PIXIE SEVILLA CITES FLEXIBILITY AND THIRST FOR LEARNING AS MUST-HAVES IN THE “NEW NORMAL”
The New Normal has become the benchmark for many businesses when it comes to survival and innovation. More than offering good food, the food and beverage industry has been tested to become more flexible and innovative when it comes to offering a satisfying dining experience.
As the New Normal has tested for restaurateurs and other home-based food businesses to become smarter and more innovative in its approach to good food, TasteSetters is also highlighting the savvy culinary and entrepreneurial mind behind bakeries, cafes and bars. This served as the centrepiece for the second run of “Age of the New Norms” webinar program.
Representing bakers is Chef Maria Remedios “Pixie” Rodrigo Sevilla, pastry chef and the owner of Forget Me Not Specialty Cake and Desserts, as well as La Brazzoria de Lasevil. With over 20 years of experience tucked under her belt, Chef Pixie has adapted an open mind and a gung-ho spirit as response to the many changes that swept the rug under the local food and beverage industry.
“The new normal is a mix of new ideas and traditional ones. Since there’s more time to spend at home, it’s natural that bonding between family members became more essential than ever. This awakens traditions, sentiments and leads to emotional connection between family members, oftentimes accompanied with good food and happening right in the middle of a hearty meal,” shares Chef Pixie, noting the opportunity that frequent gatherings offer to the home-based food industry.
In order to succeed, Chef Pixie encourages businesses to be flexible and to take each day as an opportunity to learn and develop new skills by taking advantage of resources that are already made possible for everyone.
Foremost in the fast-changing industry, especially during times of uncertainties, is to be agile to learning and introducing new things to your customers. Chef Pixie believes that the food service industry will never go 100% digital due to the nature and value of a communal dining experience. During times like these, opportunity for gatherings – albeit on scaled mode – will always be a top priority for families and friends. And always complementary to a gathering are heart-warming, comfort meals that not only bring nourishment for the body, but also warm the heart and soul of the people gathered around it.
Because of this, the food service should be ready and able to step up. She shares, “People appreciate food that took time and effort to prepare. Be flexible…but keep operations simple. Prioritize going digital and establishing an online presence. Make that extra effort for customers to feel safe and comfortable with the food they order.”
At the end of her talk, Chef Pixie hopes that it will inspire the TasteSetters community to continuously learn and share their discoveries, thus further cultivating the culture of learning and creativity within the TasteSetter community.
Tastesetters, a community of restaurant practitioners, owners, chefs, purchasing and foodies with the intention to further promote the next taste trends, is back again with its advocacy of promoting innovation and creativity in the local food and beverage industry through its latest round of learning programs.
