- How to Build Your Authentic Personal Brand Statement by Pauli Antoine
Your Authentic Personal Brand Statement:
I am [who you are, what you do and why you do it]. I help [target audience] solve or address [their problem or need] by [your unique proposition].
When you brand yourself using this approach, your personal brand statement becomes YOU™ — organic, authentic, and holistic. Your image will be strong, distinct, relevant, meaningful, and memorable. Suddenly, outside competition disappears and all you need to compete with is yourself – or your best selves.
- Elevator Pitch shared by Chef Sau del Rosario
Elevator Pitch
Chef Sau del Rosario
I am Sau del Rosario, a chef and restaurateur who loves to share my passion for cooking good food. I have been an advocate of organic and sustainable produce because I want to promote not just eating and living healthy, but also support local farmers and organic producers. I reach out to the youth and aspiring chefs to help them and future generations carve a niche for Filipino cuisine in the global market. I share my knowledge and experiences from traveling across the globe and immersing myself in different cultures and cuisines. I take a measure of pride in being looked upon as someone who has taught and helped his students become successful culinary professionals.
Elevator Pitch
Chef Jill Sandique
I am ―”Jill of all Trades,” a big-picture generalist, who sees the unseen interconnectedness of a project. It is a core-competency to have a good feel of the trade inside and out. As the Lead Trainer of the USDA Council of Chefs in Manila and a consultant to many companies, the most basic thing a client looks for is someone who can clearly understand what they need. They talk in broad strokes so I translate that into a language that brings everyone together.
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Elevator Pitches shared by Chef Sau del Rosario, Chef Jill Sandique and Chef JJ Viel
Elevator Pitch
Chef JJ Viel
Anyone can be schooled in cooking but not everyone has the heart for it. I am JJ Viel, a Rustic Italian Chef who does not compromise cooking methods and quality of ingredients. This was how my nonna and mamma did it back then and so shall it be done now. No short-cuts. It must be created from scratch with love, the Italian-style, because in the end, I am just a boy, standing in front of a stove, waiting for the pasta to get cooked! Buon Apetito Ragazzi!
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- F&B World Magazine’s columnist and French Baker Founder Johnlu Koa puts his hearth-baked pizza in the oven.
- Manila Hotel Executive Chef and Champagne Room Executive Sous Chef Christine Zarandin were responsible for the historical dishes in celebration of its 100th year.
- Chef Sau del Rosario with F&B World Magazine’s columnist and Etiquette de Manille Founder Pauli Antoine
- F&B World’s Marilen Fontanilla and Adolf Aran Jr. alongside Tajara Leisure’s Cyndy Jarabata and Tune Hotels’ Sahlee Zaldivia
F&B World | www.hip.ph | August-September 2012
Chef Editha Singian and Chef Sau Del Rosario
Pauli Antoine 