Sprouts Chef Training
De’Sean was placed at Alab SF under Chef Mikki Buñag. There, he helped complete meal prep with farm-fresh ingredients including healthy greens like kale and various herbs. He especially enjoyed getting to try new foods every week sampling everything from ochre, to chocolate granola cookies, to sol fish rolls with crab in the middle. Over the course of his internship, De’Sean’s knife skills improved, and he was able to slice veggies with precision and make even cuts. He also learned to cook and plate a variety of delicious dishes, with a veggie frittata being one of his favorites to make.
Making a difference in other people’s lives through food
Finding Purpose in organic food delivery
Mikki Buñag, Executive Sous Chef: The Kitchen Isn’t Just About Cooking
The Kitchen Isn’t Just About Cooking
MIKKI BUÑAG IS AN EXECUTIVE SOUS CHEF AT THE BOWERY HOTEL NYC, A LUXURY BOUTIQUE HOTEL IN DOWNTOWN MANHATTAN. HE FINISHED HIS BACHELOR OF SCIENCE IN INTERNATIONAL HOSPITALITY MANAGEMENT, MAJOR IN CULINARY ARTS AT ENDERUN COLLEGES IN THE PHILIPPINES. WITH SEVEN YEARS WORTH OF EXPERIENCE, BOTH PROFESSIONAL AND VOLUNTEER WORK, MIKKI’S HARD WORK HAS HELPED KEEP HIM ON TRACK WITH HIS CAREER GOALS. MIKKI’S KNOWLEDGE AND CURIOSITY BROADENED HAVING WORKED IN FRANCE AND NEW YORK, AND HIS PASSION FOR FOOD AND BUSINESS HAS INCREASED OVER THE YEARS THAT HAVE PASSED. HE LOOKS FORWARD TO LEARNING MORE AND BRANCHING OUT INTO DIFFERENT BUSINESSES, GUIDED BY HIS PASSION AND CRAFT.
#EnderunAlumniStoriesMikki
Mikki Buñag - BS International Hospitality Management with Specialization in Culinary Arts #EnderunAlumniStories
Mikki is the Executive Sous Chef at Bowery Hotel New York. This is his Enderun Alumni Story.
Nutritious, Sustainable & Delicious Meals - Alab SF
Nutritious, Sustainable & Delicious Meals - Alab SF
Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Mikki Bunag, Founder & Chef of Alab SF, located in San Leandro, CA, USA.