Chef Anniel Prats
Chef At Home In Las Piñas
Get to know me better
Passionate is over used. But its the simplest way i can describe myself. Been cooking since i could physically possibly can and i love what i do
I don't have any formal culinary degrees, i came from a lineage of chefs and thats where the basics were instilled in me. I started prepping for meals until i was able to whip up the meals myself.
When i was 19 i started selling food, started with chicken wings and innovated from that day on. Pandemic happened and i started selling pastries from my small apartment kitchen. Hopped on the trendy strawberry donut concept last 2021 and my career skyrocketed from there.
I started teaching pastry and cuisine the next year as lifestyle courses and a little content creation, i garnered a student baseline formed by 15,000 people, worked with esteemed brands and focused on pastry when i was originally in love with cuisine and the hot kitchen
By starting to become a private chef, i get to come back to my roots and cook for people without the workload of opening up a restaurant. And thats all i could ever ask for.
More about me
For me, cooking is...
Cooking is a love language, enjoying someones food is also a love language. Its a cycle that many people enjoy. Most of all cooking is a reminder.
I learned to cook at...
Learned to cook at 11 years old when i had to take care of my younger brother and the love i have for it never faded actually since i was 6 years old
A cooking secret...
To keep the classics as is as a sign of respect to the chefs who paved the way. And innovate without forgetting your dishes roots
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