THE TRAVELING CHEF
Chef RV MANABAT traverses the world over in search of culinary bits of wisdom to share
He was baptized Rudolf Vincent T. Man a bat. However, he is commonly known as Chef RV Manabat—a name familiar to some, due to his massive online presence, with approximately 185,000 YouTube subscribers and 675,000 Facebook followers. And it consistently grows each time he opens his oven!
This 30-year-old kitchen whiz from Biñan, Laguna has regularly explored the world, immersing himself to as many culinary experiences as possible. This he does so he can successfully share his lessons learned back home to whoever is interested.
And he has not stopped. Ever!
Armed with a Culinary Arts degree from the School of Hotel, Restaurant and Institution Management of the De La SalleCollege of Saint Benilde in 2012, he opted to teach at a local college in Sta. Rosa, Laguna for a year. This was in preparation to pursue a postgraduate Masters in Gastronomy, Major in Food, Wine and Cheese Studies from the Boston University, a private research institution by the Charles River.
With a passion to further impart his expertise locally, Manabat became a chef-instructor at the Maya Kitchen Culinary Center Manila, which is a mainstay household brand for nearly five decades. He followed this up by a teaching stint with the Christian Brothers at his alma mater.
It was at this period he authored his bestselling cookbook Baking Secrets, followed by the sequel More
Baking Secrets six years later.
He soon ventured to foreign shores once again. His goal now was a diploma course in French Patisserie at the Ecole National Superiore de la Patisserie in Yssingeaux, an idyllic commune in south-central France.
Manabat eventually took a leap of faith and opened his home kitchen to seven housewives and home-bakers who wished to acquire the fundamentals of pastrymaking. The once-a-week sessions immediately ballooned to thrice-aweek meetings with 35 participants.
Yearning for more enlightenment, he found himself enrolled in a Master Chocolatier Program at the Chocolate Academy, a long-standing institution with international guest chefs, in the quaint municipality of Wieze in Belgium.
To update his craftsmanship, he signed up for a revered cake decorating course at the Institute of Culinary Education in New York City, which specializes in award-winning entrepreneurialfocused programs.
Upon his return to our islands, he decided to focus his full-time efforts on his growing number of eager apprentices. He
eventually launched his Boutique Cooking and Baking Studio which showcases international cuisine, lifestyle baking and catering programs.
This was coupled with his eponymous café-restaurant in his beloved hometown to provide a physical and community venue for supportive and loyal patrons to his home-cooked, proudly
timplang Biñan meals and home-baked treats of delectable selections of cakes and pastries.
In the years after, he followed his desire to travel to most continents, to include courses at the French Pastry School in Chicago, as well as specialty certificate courses in Asian cuisine in Malaysia, Thailand, Vietnam, and South Korea, to absorb, assimilate, master and finally impart tidbits, formulas, conundrums and secrets.
Due to the current COVID pandemic, his face-to-face workshops and seminars have been put to a halt and his dining operations are presently limited only to take-out.
Not a minute wasted, he instantly ramped up his social media presence—he has been a well-known internet personality since 2019—and doubled his efforts in creating cooking and baking video tutorials for those who seek a new hobby or start a new business.
One recent afternoon, we had the opportunity to chat with this man who leaves no stone unturned. Then he shared his persevering adventures (at times, misadventures) as he tried to obtain secrets of his todream recipes.
“ThoughI trustcooking schools,I wandered aroundthe marketsand sidewalksto observehow thelocalscook thisdish”