Rafael grew up in Pampanga, known as the culinary capital of the Philippines. From a young age, he helped his mother in the kitchen, chopping vegetables and stirring pots while she prepared family meals. Food, for him, was more than just sustenance it was love, celebration, and memory. By the time he was in his twenties, Rafael was already working as a cook in a local carinderia, where people praised his flavorful dishes and warm service.
But life at home was financially challenging. His wife worked part-time, and their two children were still in school. When Rafael was offered a chance to work as a cook in Singapore, he hesitated. The thought of leaving his family was painful, yet he knew the opportunity could provide stability and a brighter future for them. With a heavy but determined spirit, he accepted the job.
In Singapore, Rafael was assigned to a busy restaurant that catered to both locals and tourists. The kitchen environment was intense orders came in nonstop, chefs barked instructions, and the heat from the stoves was overwhelming. At first, he struggled with the pace. The menu included dishes he wasn’t familiar with, and mistakes were met with sharp criticism. There were nights when he went home exhausted, doubting if he had made the right decision.
Still. Rafael refused to give up. On his days off, he studied recipes, practiced techniques, and asked questions from senior chefs. Slowly, he gained confidence. He learned how to prepare Singaporean classics like laksa, chicken rice, and satay while also sharing Filipino favorites like adobo and sisig with his colleagues. To his delight, they loved the flavors and sometimes asked him to cook Filipino meals for staff dinners.
The job tested not only his cooking skills but also his endurance. Standing for hours, chopping vegetables endlessly, and working through the rush of dinner service left his body aching. Yet, every time a customer complimented the food, Rafael felt renewed energy. Good food makes people happy, he reminded himself. And if I can bring joy to others, I can surely bring joy to my family through this sacrifice.
The hardest moments came late at night, when he would video-call his children. His youngest often cried, asking Papa, kelan ka uuwi? (Papa, when are you coming home?) Those words broke his heart. But he explained gently, Papa is cooking here so that one day, you can reach your dreams.
Over time, Rafael’s dedication paid off. His employer noticed his consistency and promoted him to assistant chef, giving him higher pay and more responsibilities. With his savings, he was able to send his children to good schools, help his wife open a small food stall back home, and slowly build their dream house.
When he finally returned for vacation after two years, Rafael cooked a grand feast for his family everything from kare-kare to lechon kawali. As they gathered around the table, his children hugged him tightly, saying, Papa, this is the best meal ever because you’re here with us.
Rafael’s story as a cook in Singapore shows that being an OFW is not just about earning money it is about pouring love and sacrifice into every task. Just as he seasoned every dish with care, he also seasoned his family’s life with hope, resilience, and the promise of a better tomorrow.
