Din’s Rustic Kitchen

Din’s Rustic Kitchen Din’s Rustic Kitchen is a home-based food business aims to cater on the go kind of occasion, level

.They say health is wealth, and in this industry, your legs are your most valuable asset. 💡 12+ hours on the line, miles...
25/03/2026

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They say health is wealth, and in this industry, your legs are your most valuable asset. 💡 12+ hours on the line, miles of walking between stations, and the mental focus to keep it all moving. Taking the time to strengthen the foundation so I can keep showing up at my best. No shortcuts, just steady work. 👟🔥

Tablea discs are traditional Filipino, 100% pure, roasted, and ground cacao beans, often used to make tsokolate(hot choc...
11/03/2026

Tablea discs are traditional Filipino, 100% pure, roasted, and ground cacao beans, often used to make tsokolate(hot chocolate) and champorado(chocolate rice porridge). These unsweetened, rustic tablets are created from fermented, dried, and ground cacao beans, molded into discs. They are rich in antioxidants, iron, and magnesium.

📌Available

.It wasn’t a straight path. There were detours, delays, and a lot of moments where I had to silence the "it’s too late" ...
10/03/2026

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It wasn’t a straight path. There were detours, delays, and a lot of moments where I had to silence the "it’s too late" voice in my head. But the view from the finish line is even sweeter because of the climb.

Proof that dreams don’t have an expiration date. 📃🎓

.FROM THE COMPETITION MATS TO THE INTERNATIONAL LINE 🔪I’ve spent years coaching for Regional & National Skills—obsessing...
07/03/2026

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FROM THE COMPETITION MATS TO THE INTERNATIONAL LINE 🔪

I’ve spent years coaching for Regional & National Skills—obsessing over {6mm} dice, scrap-bowl audits, and the surgical precision of the rubric. But leading an international kitchen like the Newmont Clubhouse? That’s where the "Points" meet the "Pressure."

Here’s the real talk on the evolution of a Chef-Coach: Real #8

🎯 Precision is the Floor, Not the Ceiling
In competition, we train to win a trophy. In an international kitchen, we train to BE the standard. I’m not just coaching you to hit a recipe; I’m coaching your hands to move with surgical accuracy even when the rail is full and the printer is screaming.

📉 The "1% Rule" Still Rules
I don’t care if it’s a Gold Medal plate or a clubhouse burger—if your station looks like a crime scene, you’ve already lost. We don’t "get it right" once. We train until we can’t get it wrong.

🌍 The Universal Language
From the competition floor to a global clubhouse, excellence is the only language that doesn't need a translator. Whether you're playing for a scorecard or a member's palate, the goal is the same: Zero. Room. For. Error.

In your National Skills days, precision was the goal. Now, as an International Head Chef, you realize that precision is just the entry fee. The real work is teaching your team how to maintain that precision while managing the chaos of a live service, the diverse needs of global guests, and the business of a clubhouse.

The Lesson: You used to coach people to win a trophy. Now, you coach them to be the standard. ---

ChefCoach InternationalKitchen MiseEnPlace WinningMentality CulinaryArts NoShortcuts

.A stunning reflection of Mt. Apo, capturing the moment heaven and earth unite. After working 28 days straight, these da...
03/03/2026

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A stunning reflection of Mt. Apo, capturing the moment heaven and earth unite. After working 28 days straight, these days off are much-needed. A short visit here is the perfect way to pause and relax.

.Find your path, your purpose, your dream. Then go for it. Really go for it.” 💫Real #7I’ve been sitting with these wo...
24/02/2026

.Find your path, your purpose, your dream. Then go for it. Really go for it.” 💫Real #7

I’ve been sitting with these words from Eric Dane- fave Dr. Mark Sloan(Grey's Anatomy), and they hit different when you realize they come from a place of true survival.
He reminds us that chasing a dream isn't just about the "wins"—it’s about finding the thing that makes you want to get up in the morning, especially during your darkest hours.

My biggest takeaways:
1️⃣ Stop the Replay: No more "I should have done this." The past is for regrets; the present is for living.
2️⃣ Fall in Love with the Work: Find a passion that excites you but doesn’t define you. Let it be your anchor when things get tough.
3️⃣ Choose Your Tribe: Surround yourself with the people who show up with no judgment and no conditions.

The future is unknown, but the present is all we have. Like Eric says: Don’t just chase the dream. Really go for it. 🚀
LiveInTheNow Persistence

.That is such a cool moment for the team! It’s not every day the "heart of the house" gets the spotlight, especially for...
24/02/2026

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That is such a cool moment for the team! It’s not every day the "heart of the house" gets the spotlight, especially for a publication like Daily News-Newmot USA Team. Usually, the focus is all on the heavy machinery and the pits, so having the kitchen crew featured is a well-deserved nod to the people who keep the whole operation running.
Since Newmont is a global giant, these photos often end up in company-wide newsletters or even annual sustainability reports to show the "human side" of the mining world.

*It’s officially Filipino Night on set! 🇵🇭 We’re gearing up for a shoot filled with bold flavors, incredible company, and—of course—plenty of rice to keep the energy up. Stay tuned for a taste of the action!

.Day off after 22/28Out of the kitchen, into the deep blue. 🌊Mali Island: Where the sun hits different. 🌅No filters need...
22/02/2026

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Day off after 22/28
Out of the kitchen, into the deep blue. 🌊

Mali Island: Where the sun hits different. 🌅

No filters needed when you’re in the heart of the Lihir Group. Just salt air, turquoise water, and the best hospitality in PNG. 🇵🇳✨
Is Mali on your bucket list yet? It should be. 🏝️👇

Low-key, high-vibe, and 100% authentic. PNG, you beauty! 🇵🇳❤️

.Honored to be heading to Rome 🇮🇹 this June 16th to represent Worldchefs and the WFF Young Chefs Programme! 👨‍🍳 I’ll be ...
19/02/2026

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Honored to be heading to Rome 🇮🇹 this June 16th to represent Worldchefs and the WFF Young Chefs Programme! 👨‍🍳
I’ll be leading a Masterclass on Food Safety—but we’re looking beyond just checklists. We’re exploring how rigorous safety standards are actually our best tool for Zero Waste ♻️.
When we master the science of food protection, we protect our planet’s resources. Let’s cook for a safer, more sustainable future! 🌍🧼

.“What else is it that a Filipina cannot do?” — My boss, after my song performance(Valentine's Concert). 🎤✨Proof that we...
19/02/2026

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“What else is it that a Filipina cannot do?” — My boss, after my song performance(Valentine's Concert). 🎤✨

Proof that we bring more than just skills to the table; we bring soul. ❤️🇵🇭

.Purpose > Sustainability 🌿My schedule might be heavy, but my "Why" is heavier.It’s easy to get buried in the "busy," bu...
19/02/2026

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Purpose > Sustainability 🌿

My schedule might be heavy, but my "Why" is heavier.

It’s easy to get buried in the "busy," but today I made sure to carve out time for the reason I’m here in the first place: Sustainability Advocacy.

I had a fantastic first talk with Mr. Kevin, Principal of Lihir International School. We’re already looking at how we can bridge education with environmental impact- Food Heroes. Worldchefs - World Association of Chefs Societies.

It’s one thing to have a job; it’s another to have a mission.

.We’ve all worked under someone who could cook but couldn’t lead. Great food, terrible culture. Yelling, panic, fear. No...
18/02/2026

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We’ve all worked under someone who could cook but couldn’t lead. Great food, terrible culture. Yelling, panic, fear. No one grew.

Leadership is a different skill. It’s how you talk to people, how you handle pressure, how you correct without belittling someone, how you actually make your team better over time. The kitchen remembers the chef who built them up just as clearly as the one who tore them down.

Being a chef is about the food.
Being a leader is about your team.

18/18 no days off, tired but good.

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Davao City
80000

Telephone

+63 928 725 0524

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