Most celebrities find it difficult to manage their time for work and studies.
Despite the hectic schedule, Kapuso talent Mayton Eugenio makes time for her studies and doesn’t want to set it aside.
Mayton believes that her educational background is her key to a successful future, knowing that joining the showbiz industry doesn’t really guarantee you anything.
PEP.ph (Philippine Entertainment Portal) was able to interview the young dancer-actress during the Tech Bloggers conference held last February 13, at the GMA Network Center in Quezon City.
Mayton is currently half-way on finishing her one-year culinary course at the Center for Asian Culinary Studies under Café Ysabel.
“I started going to school six months ago, which is three times a week,” Mayton told PEP.
“Simula noon, medyo nag-lie low muna ako. So, sabi ko, pag nakapa ko na iyong schedule ko, maybe eventually [I can do it simultaneously].
She said that its has been her life-long dream to become a pâtissier or pastry chef.
“Kasi matagal na talaga akong nagbe-bake. As in bata pa lang ako, from instant baking to career.
“Tapos, noong nag-start ako mag-showbiz, nandoon pa rin iyong... I was eager to learn how to do it.
“Minsan, sa bahay, I make something and then sell it.”
“Tapos, sabi ko, 'Why not go for it?' Iba pa rin iyon pag meron kang professional background sa culinary.”
At first, Mayton wanted to focus on baking, but instead, she enrolled in a crash course in Culinary Arts and the Fundamentals of Cooking.
She said, “Noong nag-enroll ako, dapat pastry lang, kaso they gave me this program, na one-year program, na kasama na iyong fundamentals of cooking.
“Dapat baking lang kasi sa baking malamig, hindi ka nasa mainit na kusina tapos relax lang.
“So, noong sabi nila, ‘Try mo na cooking,’ iyong first week ko, grabe. Mahirap siya.”
After her studies, the 22-year-old daughter of top choreographer Geleen Eugenio wants to open her own restaurant.
Mayton draws inspiration from local restaurants and hopes to open one in the future.
“I’m a big fan of local restaurants na sobrang patok,” she said.
“Marami dito sa Metro Manila, sobra, even if you go to The Fort or Makati.
“One of my favorites is Mom and Tina’s. Iyong mga ganoon pa lang, doon ko pa lang hinuhugot iyong mga… I study their menu.
“Tapos minsan, ginagawa ko, nilalagyan ko ng twist.”
What most people don’t know is that being a chef is not an easy job . But Mayton has a few tips for those who, like her, would want to pursue a career in culinary arts.
She said, “Kailangan ano ka, e, kailangan cowboy. Kailangan sanay ka sa mainit.
“Kailangan pag may palpak ka na pinansin nila, dapat di mo [masyadong dinidibdib], kasi that’s how it is in the kitchen na maraming tao ang hindi nakakaalam.”