Victor Neri reveals why he left showbiz in 2007: “I felt na parang nag-plateau or may wall na.”

May bagong pinagkakaabalahan ang dating action star na si Victor Neri. Ito ang pagluluto sa kanyang sariling restaurant na Sauté, na pormal nang binuksan noong January 24. Nag-aral ng pagluluto si Chef Victor sa Le Cordon Bleu sa Thailand.


Aktibo na muli ang dating action star na si Victor Neri, pero hindi sa telebisyon o pelikula, kundi sa kusina.

Kuwento niya sa PEP.ph (Philippine Entertainment Portal), “My last action film, if I'm not mistaken, was 2001. And then from 2001 to 2007, I was doing drama already.

“But you know, I think I enjoy what I am doing now very much. I get the same fulfillment cooking in the kitchen as I did acting on TV and movies.”

Tumigil maging aktibo si Victor sa showbiz noong 2007.

Lahad pa ng 38-taong-gulang na si Victor, “That time, parang feeling ko… I was doing very, very well. I was doing shows, actually I was taping two shows at that time for GMA, Bakekang and Muli.

“I had afternoon and evening shows. Tuluy-tuloy, e. I think I was very fortunate. Since I started in the business in 1992, hindi ako nabakante ‘till 2007.

“Siguro, naano lang. I felt na parang nag-plateau or may wall na. Parang ang ginagawa ko, parang just keep it there, maintain it. For any artist, if there's no growth, it’s pointless already.

“Kasi parang kung gagawin mo 'to for pera, parang mali na yung intensiyon mo," aniya.

Nakausap ng PEP si Victor sa grand opening ng kanyang restaurant na Sauté noong January 24. Matatagpuan ito sa kanto ng Scout Rallos at Tomas Morato sa Quezon City.

(Photo by Arniel Serato)

CULINARY INTEREST. Kailan ba nagsimula ang interes niya sa pagluluto?

Saad nito, “The interest started, bata pa lang, at home. But professionally... one day my friend who had a restaurant overseas invited me 'cause I was not doing anything.

“Sabi nung friend ko, ‘Kailangan ko ng isa pang tao sa kitchen, may party akong malaki.’

“So sabi ko tutulong ako. After nun, ayoko nang umalis. Gusto ko na yung ginagawa ko. This was about four-and-a-half years ago.”

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Nag-aral din si Victor ng pagluluto sa Le Cordon Bleu Culinary School sa Thailand.

Ngayong bukas na ang kanyang restaurant, araw-araw daw siyang nakatutok sa kusina para lutuin ang orders ng mga customers.

Siya rin daw ang namamalengke ng mga sangkap na lulutuin.

Kabilang sa mga specialties ng kanyang restaurant ay Sisig Cottage Pie, Crispy Pork Leg over Asian Sauerkraut, Ox Tripe and Tail Stew, and Southern Fried Chicken.


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