I hosted a Filipino gathering the other day, and let me tell you, my cooking skills were definitely put to the test. Growing up in a family of talented cooks, I spent much of my childhood navigating the delightful chaos of the kitchen. Picture Laura Esquivel’s “Like Water for Chocolate,” but with a more chaotic Filipino twist and a lot less magic. I’ve learned a lot from my mom, dad, aunts, and uncles—each of whom has a flair for cooking that far surpasses my own.

In fact, all five of us siblings could probably run a small restaurant if we weren’t busy with our actual lives. So, I suppose you could say I’ve been preparing for this ambitious culinary marathon my whole life. I decided to go big and made a feast that would make any Pinoy food lover’s heart flutter: Oxtail Kare-Kare, Kaldereta, Dinuguan, Pancit Palabok, Chili Garlic Prawns, Chicken Pork Adobo sa Gata, Beef Pares, Sisig, Mixed Vegetables, and Cassava Cake for dessert. Yes, it was an epic spread, and yes, I might have bitten off more than I could chew.

It took me eight hours to pull it all together, including prep time. I’ve made each of these dishes before, but never all at once. Ed did help out a bit, but he had to work and, let’s be honest, his cooking enthusiasm is about as high as my tolerance for a Star Cinema wig. So, I was mostly flying solo, trying not to set anything on fire or create a culinary disaster worthy of a reality show.

Not to brag—okay, maybe just a little—but the feedback was surprisingly positive. People loved the food, and a few even suggested I should consider cooking on the side. Because, of course, who wouldn’t want to turn a beloved hobby into a second job? But honestly, I enjoy cooking precisely because it’s something I choose to do, not because I feel like I have to for extra cash.

By the end of the day, I was running on fumes after a sleepless night. I finally collapsed into bed at 2:30 a.m., feeling utterly exhausted yet oddly triumphant. I may not be ready to open a restaurant anytime soon, but I can confidently say I’ve added a few memorable dishes to my repertoire—and hopefully a few more expertise to my life