2023 marked a year of self-development, and considering it’s been a while since I’ve penned a year-end blog post, I thought it fitting to immortalize this fantastic year on my website.
This year brought its fair share of highs and lows, much like the ones that came before. However, I faced the challenges with renewed strength and vitality. Most importantly, the blessings far outweigh any setbacks that may have occurred. As I bid farewell to 2023, join me as I take you through the various eras of my 2023—covering everything from food to fashion and beyond!
Faculty Era – The year started off with my short-lived stint as a college instructor. After graduating last year, my first job was to teach. I was offered the chance before I even graduated, and was given ample time to decide whether I would take it. Lo and behold, I pursued it part time since I also have Old Town on the side. The semester I had [earlier this year] was the most fun for it was my first time to teach face-to-face. It was a positively reinforcing job since I dress up for work and meet new people. Iykyk 🤭. I’ve been deprived of social interactions for three years, and that was what I looked forward to most, rather than the income. Gone are the days when my outfit costs more than my monthly paycheck, and my driver earns more than I do. 🤫 (yes, I was being chauffeured to and from school kaya talagang abonado pa ako 😂)
In the midst of this work experience, I told myself that I wanted to become the teacher I needed when I was younger. I’m confident that I have imparted more knowledge to my students. I went beyond what is in the plan and took an extra mile to teach them about the things I know—psychology, food, pop culture, and skin care, to name a few. I feel good because they [my students] are also almost the same age as me, so it’s not as difficult to get along with them and because we understand each others’ college struggles. I felt more like a big brother to them rather than a college instructor. And to top it all off, my class is also the breather class. It’s just fun understanding ourselves when we meet.
My teaching job was fulfilling in a way that I also got my psychology degree to good use, and that I was able to be an instrument of knowledge to the young ones (like me 😛). I also crossed things off of my teaching bucket list such as discussing lessons face to face, picking out index cards and seeing their nervous faces 😎, proctoring quizzes and term examinations, and paneling a thesis defense. I had a lot of fun in my Sir Andrei era. Adios. 🫡
Fitness Era – Alongside my teaching stint, I also started working out for the first time in forever! If you’d tell 16 year old me that the 24 year old me will work out religiously, he would’ve laughed at you! My fitness journey was never linear. I had no plan in mind but to lose weight because I was incessantly called fat—the happenstance that opened a pandora’s box about my physical and mental health.
While hitting the gym is typically associated with muscle gain, I’ve taken a different approach. I don’t bulk up because I struggle to consume enough food. Why? My genetic predisposition to Chronic Kidney Disease (CKD), a condition my dad is currently dealing with, restricts my protein and overall food intake. I’d rather maintain a slim and slender physique than risk approaching the brink of dialysis. Protein supplements and being on a calorie surplus are simply not options for me—I find the thought nauseating. I don’t want to suffer the same fate as my dad. Kumbaga, pang 128 GB lang talaga capacity ng tiyan ko, di ko kayang mag-expand to 512 GB.
On another note, I’ve noticed that the body dysmorphia I’ve developed is becoming more pronounced. There were days when I felt guilty about eating, leading to an unhealthy obsession with checking my weight daily and meticulously noting the numbers. I’ve become fixated on these figures. If I sense even a slight bloat or notice my stomach isn’t as flat, my brain signals panic, urging me to cut back on my food intake. There was even a moment when I considered getting braces solely to further restrict my diet. The most exhausting part was meticulously documenting every bit of food I ate each day. It was an unhealthy phase in my life, and I sincerely hope not to regress into those habits.
When the workout gets too intense, combined with the stress and work load in the kitchen, I become weak and easily get sick. Hence, I’d stop working out and be on Day 1 over and over again. Name it: flu, skin problems, hyperacidity, vertigo, the list goes on. It was the latter that ultimately halted my fitness phase. I got a bad bad bad case of vertigo early November that I had to wear a neck brace for four days. I was advised to avoid all strenuous activities in hopes of treating my dizzy spells. Furthermore, the holiday rush at Old Town also prevented me from working out.
At the moment, I’m still 9 kilos lighter from my weight last January 1. The holiday season may (or may not) have caused a slight weight gain but I’m trying to rewire my brain to think that food is a friend, not an enemy. I have to eat so I can get stronger, so I can work better, so I can be healthier. Food and fitness don’t have to cancel each other out. I honestly can’t wait to hit the gym again. Working out helps me regulate my mood and emotions, and I’ve learned first hand how moving your body really makes a huge difference in the quality of your life.
Fundamentals in Pastry Arts Era – My long time plan of entering culinary school was realized on my very birthday. My pastry arts journey kicked off last July and since then, I have realized many many things about myself and our food culture. One of which is that I’m more inclined towards the pastry kitchen rather than the hot kitchen.
In the first few meetings, I got really really bored. As in, bored, inaantok levels. We were being taught basic things in the pastry kitchen, which I believed I’ve mastered already throughout the years. It wasn’t new, it really bored me that it got me thinking, “am I in the wrong class?” and “am I really doing this?”. But it was those days that instilled in me that I should master the fundamentals; that when kitchen conundrums arise, something along the way must have been done incorrectly.
Apart from those thoughts, it was in these few meetings that I’ve seen the difference between the food preferences of Kapampangans and non-Kapampangans; as well as the stark contrast between the taste profiles of the Philippines and the West. My classmates were all from different provinces. Only 2 or 3 of us are locals. We’ve had endless conversations about food, and it was in these conversations that I’ve seen our diversity.
We Filipinos like things sweet, the West like things bland. Same goes with Kapampangans who love sweet and savory dishes. Those who live outside our province get overwhelmed with our flavor preferences. May mga pagkaing para sa kanila masarap, pero sa atin hindi. And vice versa. And it’s in these moments na ang hirap makipag-argue kasi iba yung kinalakihan nilang panlasa sa panlasang meron ka. Kaya minsan iniisip ko kung ganoon ba ako katindi mang-bash, o sadyang di talaga maganda taste ng iba. LOL.
In an epidemic of paid and sponsored food reviews, it’s hard to discern kung ano talaga ang masarap o hindi. Ang daming bumabawi lang sa visuals, but the taste is meh. And as a Kapampangan, I can go on and on but I’m afraid I’ll be cancelled. I might as well just shut up. Basta, I believe in Kapampangan taste supremacy. Enough said. Baka ma-bash ako! Charot! Basta ‘wag na ‘wag niyo lang lalagyan ng itlog ang sisig, utang na loob! Yes, Kapampangan Pork Sisig. Ayan, complete na. Baka ano-ano na naman ipaglaban niyo na sisig is a method chuchuchu. Ay tama na, shut up na me.
In the next few classes, the boredom was gone since we explored challenging pastry creations. I love a good baking challenge. You know me, I like to experiment with intricate bakes, to see which products can be marketed and which is just a seasonal delight. And it was in the subsequent sessions that our baking skills were put to test.
Over the course of this program, I’ve been reminded of the importance of not settling for what I already know. In the realm of pastry arts, especially, the technique is the key to success. You could have identical ingredients, but one incorrect method or a slight formula change could fuck with the entire process. Baking unfolds as a continuous learning journey, where accuracy and precision play a crucial role—a topic I’ll delve into in a future blog post. It will always be back to the basics. It’s important that you b a k e i t r i g h t.
Perhaps another highlight of 2023’s food era was me knowing how to bake all our products. All this time, it was only mom who can bake the ensaimada. And it was the only thing I don’t know how to bake. I promised that I can’t let 2023 pass without learning the recipe since it’s our flagship product. I was able to learn it and I’ve taken a more active role in the business ever since. I am and will always be in my food era.
Fashion Era – As I’ve aged, I find myself increasingly leaning towards prioritizing comfort over style at times. While my fashion sense remains true to my classic, laid-back, and streamlined preferences, I’ve become more discerning about the clothes I invest in. Embracing the capsule wardrobe trend aligns seamlessly with my style values—opting for quality and timeless pieces that maximize wearability, allowing me to mix and match outfits sustainably. Minsan, okay lang rin pala na I’m buying clothes in all their available colors since I can mix and match them. At talagang jinustify ko pa ang gastos!
Moreover, investing in tailored clothing has become crucial. Since losing weight, I’ve had my pants altered, enhancing both their appearance and fit. Custom tailoring ensures a personalized and refined look that aligns perfectly with my evolving style. It’s important that even when you buy from fast-fashion stores, you make sure that the clothes would still fit well. In my case, it’s always the length and waist line that gets tailored.
Simultaneously, I’ve consciously cut down on clothing purchases as part of my efforts to declutter, save money, and observe the cost per wear. Every new clothing acquisition is balanced by letting go of 2-3 items in my room. Kahit ano pa yan, damit, bag, whatever item, basta kung may papasok, dapat may lalabas. This practice that ensures I approach clothing shopping with mindfulness and avoid impulsive buys. I can proudly say that I can go to Uniqlo or Zara without buying anything, all because I’m not in the mood to let go of stuff. Or if I do, masinsinang pagdo-donate talaga hahaha! This intentional approach not only streamlines my wardrobe but also contributes to a more mindful and sustainable fashion lifestyle
Thank You Lord for the good and grace-filled year that was 2023!
To all of you who reached this part of the blog, a big thank you for partaking in my journey! As we say goodbye to this year, I’d like to extend my heartfelt gratitude to all who made this year special. Here’s to the memories and the adventures yet to come. Wishing you a fantastic 2024 ahead! Thanks for being a part of my 2023 eras! 🎉
Love,
Andrei
andrei 