| Living in the fast lane, New York City-based Chef Alex Dino talks about the run of his life
Story Annie Nisce
Photography Mark Jacob at CCA Kitchens in Eastwood Mall
In 2008 and 2010, Fortune Magazine cited Connecticut-based data and software company FactSet Research System as one of the "100 Best Companies to Work For." However the 2008 citation proved extra special for New York City-trained chef Alex, as Fortune likewise counted the company cafeteria under his helm as one of its top three corporate cafés. For one, owe that to his menu of healthy food, the favored cuisine for many US executives today.
Alex graduated at the top of his class at the Art Institute of New York and worked in New York City's prestigious Le Bernardin and Alta restaurants and at the Marriott Hotel. He owns Sachet d'Epices Catering and Personal Chef Services that caters a tri-state area. He is also a Road Runners Club of America (RRCA)-certified running coach.
All these accomplishments belie his humble, yet proudly Filipino roots. Alex was recently in Manila to do a series of healthy cooking demos-cum-outreach work at the new CCA Kitchens.
What does it take to be called "Chef?"
There is a perception that once you finish a culinary course and put up your restaurant, you can call yourself a chef. It doesn't go that way. I earned my title. I took on any job I could get just to be able to pay for my tuition. School started at 7:30AM. For two years, I had to be up by 5:30 to take the train from my place in Connecticut to New York. I had to be done by 2PM to work and be home by 11 or 12. On weekends, I worked at a deli sandwich station.
How would you describe your culinary style?
Neat and clean. I always want to show the food and not the garnish. I want the food to shine. And healthy, of course.
Any wise words for budding chefs?
Accept the fact that you have to be a slave for a while (that would be the right word for that) before you get to be called a chef.
 
More of Chef Alex Dino's Q&A in the June 2010 issue of Appetite.
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