By Cynthia De Castro
MARCH 14, 2008
Asianjournal.com
Chef of Fortune
LOS ANGELES – The February 2008 issue I was promoted to sous chef or assistant to
of Fortune Magazine featured the best three the executive chef in Marriot.”
company cafeterias across America (Google, Two years ago, in 2006, Alex was hired as
Ebay, and Factset Research Systems) and executive chef and asked to run the Cafeteria
their outstanding chefs. Among the best of Factset Research Systems (the top 52nd
three chefs cited by Fortune is Chef Alex company in Fortune’s 100 best companies to
Dino, the brilliant Pinoy behind the “standout work for in America). “I guess they just really
cafeteria café” of Factset Research Systems in needed a chef at that time and they decided
Connecticut. to give me a shot,” said Alex humbly. “I think it
Born and raised in Tondo, Manila, Alex Dino has worked well for us,” he added.
is second to the eldest of 4 children. He and Dino’s job at Factset is no mean feat.
his brothers Lawrence and Dennis and sister Every working day, he is tasked to prepare
Khat have been exposed to the cafeteria
making food seasoning and pre-mixes.
breakfast and lunch for employees at the
business ever since they were children. What
They are also into trading different flavoring
cafeteria. He also personally serves around
used to be hard work for such a young boy
and spices. These job experiences, together
20 top managers who dine at a separate
proved to be the best training ground for his
with my early experience in my mother’s
dining room.
career of choice.
carinderia taught me a lot and gave me so
“My job and my name is always on the
“I remember growing up in the Philippines,”
much advantage as the lessons helped me
line, everyday,” states Dino. “My staff of 12
Alex related to Asian Journal. “My mother, Fe,
in my career,” said Alex.
and I have to feed 800 people within two
owned a cafeteria ( Fe’s Carinderia) which
Alex finally joined his family in Connecticut
hours at breakfast and at lunch. You can just
sustained our family since she and my father
in 2001. He decided to further study and
imagine how difficult that is! And we have
separated when we were all very young.”
master culinary arts at the Art Institute of
many different food stations at the cafeteria
He recalled his daily routine in Manila
New York City. “It was hard adjusting to the
— there’s the pasta station, the Chinese food
before his mother emigrated in the early
new life in the States. Specially when I started
station, the grill and carving stations (with
‘80s.
going to culinary school,” admitted Alex. “But
roasted filet mignon and other steaks), the
“My daily routine as I was growing up was
I was really so focused. I determined to be
baked goods, deli, pizza, soup and desserts
to wake up very early in the morning to go
a good student. So, every school term, I was
stations. I am in charge of preparing food
to Divisoria with my mom. We would shop
always in the honor roll,” he added.
daily for all those stations,” said Alex.
for all the food stuff that we needed for the
Alex worked full-time in a grocery and deli
“What I like about this job, is that I get
carinderia. As soon as we got back, I helped
shop while studying full time. “I graduated
to start my day very early and finish early
in preparing the viands that will be served
2003 and did my externship in Alta Restaurant
afternoon. Then, I still have time to do my
for lunch and dinner. I would then take a little
and Le Bernardin, in New York City. There,
other activities,” he said. “I’m a big cycling
rest before I got ready for school.”
I learned so many things about fish and
fan and I run marathon as well. In fact, I
Alex stayed behind and took a course in
seafood because both of these restaurants
have joined the Boston Marathon twice,
Business in the University of Santo Tomas.
are known for that.”
finishing around 400th,out of about 10,000
After college, his passion for food influenced
“After my internship, Alta restaurant hired
participants.”
his choice in looking for a job. He worked
me as a line cook. Being new, I was doing
Maybe it’s because he cooks so hard at
in the food industry while he waited for
the most menial jobs like washing the pots
work that Alex no longer has the energy or
his immigration papers to be processed.
and pans, mopping the floor, cleaning the
desire to cook when he gets home. “I only
Alex was first employed at Baltimore Spice
kitchen etc. That was my initiation period,”
cook at home for special occasions,” he
(Phils.), Inc., which is engaged in trading of
said Alex.
admits. “But not Filipino dishes. I love French
food ingredients and customized blending
From Alta restaurant, Alex later moved
cuisine.”
of spices and seasonings. He also worked
to Whole Foods Market as production
His advice to his kababayans who want to
at Mix Plant Inc. which offers a wide range
chef. “I was in charge of catering and daily
achieve the American Dream — “Don’t give
of pre-mixes for baking needs and various
production but my work ended early because
up. Open your eyes and ears and be a learner.
seasonings for poultry, other meat products
I was in the early morning shift. So, I was able
If you keep continuing to learn things and
and snack foods.
to get a second job. I worked in Marriot Hotel
skills, before you know it, you will outsmart
“The two companies are known for
as a banquet cook in the evening shift. Later,
everyone around you.” (AJ)
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