At 19, he’s quite shy, soft-spoken and reserved. But, when he’s in the kitchen, chef Mark Vengco can be tough, focused and driven to whip up the best food his diners can truly enjoy and appreciate.

And, for his girlfriend of two years, he can be sleek and smooth, warming her heart with French food of Chicken with Allemande Sauce, or Spanish Paella, or Japanese fusion Grilled Honey-Glazed Salmon.

While his teasing brown eyes, braced teeth and sheepish smile can easily melt anyone’s heart, his culinary flair adds to his “pogi points.”

“I’ve always loved cooking ever since I was young,” says Vengco, who’s from Cebu and is an avid Bobby Flay fan.

He started pottering around in the kitchen in high school. He would see his mom cook Filipino favorites, such as kaldereta, kare-kare, sinigang, chili con carne, and got interested in cooking them.

Vengco first took up Hotel and Restaurant Management at St. Paul’s University in Quezon City, then shifted to Culinary Arts at Global Culinary and Hospitality Academy.

“I realized I really wanted to become a chef,” says Vengco, who’s partial to French cooking. “I wanted to concentrate more on cooking and the discipline that goes into it.”

His on-the-job training was in the kitchen of BluFish and The Flying Pig, both sister companies of Red Crab, at Eastwood City Mall in Libis, QC.

Here, he learned how to run a kitchen, using various ingredients and whipping up dishes. Because he passed his hands-on training with flying colors, Vengco was eventually offered a job in the restaurant.

“If we see students with big potential, we absorb them and further train them,” says Nell Badere, executive sous chef of Red Crab group of restaurants.

Cooking and dating

Even when tired from work, Vengco makes sure he gets to see his girlfriend—his first ever—on weekends after work. His girlfriend, a Psychology graduate, knows he cooks well and loves his paella.

Although Vengco says he’s not the typical romantic guy, he has definite ideas about the ideal dinner with his significant other.

“Candlelit dinner with very simple food, no frills,” Vengco says. “In fact, I prefer that we eat chicharon bituka as our appetizer and sinigang bangus belly as main dish. Halo-halo for dessert. That’s it. I know she would appreciate whatever I’d prepare. What’s important is you’re spending time together.”

But, of course, “Nothing beats seafood to win the heart.” Here, he chooses to prepare Grilled Honey-Glazed Salmon, which is also a favorite at BluFish.

“Fish is always easy to cook,” Vengco says. “You won’t spend much time in the kitchen.”

The dish offers a sweetish flavor, with nori adding some texture. The salmon is seasoned with salt and pepper, and nicely grilled. The soba noodles, laced with teriyaki sauce, are drizzled with honey glaze.

It looks intricate on the plate, but he assures it’s easy to cook at home.

Vain

Though he spends most of his time enduring the heat in the kitchen, Vengco, who stands 5’6”, knows how to keep himself looking good amid the pots and pans.

“I’m quite vain,” he admits. He applies wax on his hair before putting on a hair net or toque. He used to go to the gym before landing his job.

To keep his skin smooth and clear, he applies fresh milk on his face.

“I mix milk, calamansi juice and oats and leave it on my face for 20 minutes,” explains Vengco, who learned this vanity regimen from the Internet. He’s been doing it for two years now.

He recommends this milk formula to friends whenever he’s asked why his skin is smooth and pimple-free. His mom also does the same routine, thanks to him.

Vengco does his regimen religiously every morning after breakfast and removes it when taking a bath.

Grilled Honey-Glazed Salmon

300 g salmon fillet

Salt and pepper to taste

120 g soba noodles

60 ml teriyaki sauce

Dressing:

30 g honey

15 g miso paste

3 g cracked pepper

3 g salt

Garnish: