Chef Mark “Moki” Javate started out as a Sous Chef in the early 2000’s working under the guidance of renowned Chef Arlene Atienzo, learning the knife skills, safe food handling, catering, along with cooking and pastry techniques. Chef Moki continued to perfect his skills as he cooked for four years at a collegiate housing (MAMAS) and improved his baking skills during his tenure at a specialties bakery.
Chef Moki’s cooking style is inspired by his travels through Asia (influenced by Southeast Asian and Japanese/Korean cuisine) and Europe (influenced by Italian and Spanish cuisine).
Chef Mark "Moki" Javate started out as a Sous Chef in the early 2000's working under the guidance of renowned Chef Arlene Atienzo, learning the knife skills, safe food handling, catering, along with cooking and pastry techniques. Chef Moki continued to perfect his skills as he cooked for four years at a collegiate housing (MAMAS) and improved his baking skills during his tenure at a specialties bakery. Chef Mark “Moki” Javate started out as a Sous Chef in the early 2000’s working under the guidance of renowned Chef Arlene Atienzo, learning the knife skills, safe food handling, catering, along with cooking and pastry techniques. Chef Moki continued to perfect his skills as he cooked for four years at a collegiate housing (MAMAS) and improved his baking skills during his tenure at a specialties bakery.
Chef Mark “Moki” Javate started out as a Sous Chef in the early 2000’s working under the guidance of renowned Chef Arlene Atienzo, learning the knife skills, safe food handling, catering, along with cooking and pastry techniques. Chef Moki continued to perfect his skills as he cooked for four years at a collegiate housing (MAMAS) and improved his baking skills during his tenure at a specialties bakery.Chef Mark "Moki" Javate started out as a Sous Chef in the early 2000's working under the guidance of renowned Chef Arlene Atienzo, learning the knife skills, safe food handling, catering, along with cooking and pastry techniques. Chef Moki continued to perfect his skills as he cooked for four years at a collegiate housing (MAMAS) and improved his baking skills during his tenure at a specialties bakery.
Chef Mark “Moki” Javate started out as a Sous Chef in the early 2000’s working under the guidance of renowned Chef Arlene Atienzo, learning the knife skills, safe food handling, catering, along with cooking and pastry techniques. Chef Moki continued to perfect his skills as he cooked for four years at a collegiate housing (MAMAS) and improved his baking skills during his tenure at a specialties bakery.
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Chef Mark "Moki" Javate started out as a Sous Chef in the early 2000's working under the guidance of renowned Chef Arlene Atienzo, learning the knife skills, safe food handling, catering, along with cooking and pastry techniques. Chef Moki continued to perfect his skills as he cooked for four years at a collegiate housing (MAMAS) and improved his baking skills during his tenure at a specialties bakery.
CSA Vegetables
HEllo World
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Boiling Water
- Pour water
Pour water it a pot. Any water will do; tap water, filtered water, mineral water, etc.
- Put the pot into a stove
Set the stove’s heat to hot/medium hot.
- Place Lid (optional)
To speed up the boiling process, cover the pot with lid and wait until the water starts bubbling. Congratulations you have just boiled water!
Chef Moki
says:HEllo World