Meet your i-Workshop Instructor: Chef Waya Araos-Wijangco
Chef Waya Araos-Wijangco is the executive chef and owner of Gourmet Gypsy Art Café. She has 20 years of experience in the culinary scene and is one of the most respected movers and shakers in the food and beverage industry. When she’s not cooking up good food to her loyal customers, she prepares teenagers and young adults with special needs towards gaining independence through vocational courses and subsequent employment at Open Hand School for the Applied Arts.
Inside the kitchen, Chef Waya has championed safety and sustainability of food ingredients through innovative “Bottling and Food Preservation” techniques. These techniques extend the life of produce through jams, pickling, and bottling. By applying the correct procedures and exploring a multitude of ingredient possibilities, Chef Waya is able to create unique dishes with fruits, vegetables, and other materials that would otherwise be thrown out. It is also an exciting way to preserve ingredients that are soon to be out of season, since the technique centers on lengthening shelf life.
In a world that values sustainability, these methods have become a trend amongst customers, according to WGSN. There is a growing importance for sustainability and holistic experiences when it comes to food, as the mindset of nutrition and health grows in the market. The “Rooted Transendents” and “Sensory Seekers” are customer personas that are looking for food that is new, natural and sourced locally. Chef Waya’s i-Workshop recipes like the Strawberry Apricot Surprise and Spicy Tomato Jam cater to this market, and is sure to bring inspiration to your business.
Want to explore the possibilities of “Bottling and Food Preservation” with Chef Waya? Start your journey by picking up the professional tips and creative recipes she has to impart with you in her i-Workshop course.