Mariano deGuzman is a culinary arts student passionate about plant based cuisines.

About me

My name is Mariano deGuzman, and I reside in Ventura, California. My parents, who immigrated to Wisconsin from the Philippines before my birth, both had backgrounds in the food industry. My father’s family cultivated rice, while my mother’s family owned a restaurant. Despite serving traditional Filipino cuisine, my grandmother possessed a rebellious and creative streak. She emphasized the cultural significance of Filipino recipes while refining them to cater to the American palate, making her restaurant a beloved establishment among stationed US military personnel.

In Wisconsin, my mother continued the culinary legacy. We rarely ate out, and she always prepared homemade meals. Her culinary preferences evolved, and she began experimenting with lighter and healthier Filipino dishes, influenced by her upbringing. Through her cooking, I gained valuable insights and developed a profound appreciation for the joy, beauty, and sense of community that comes from preparing meals for others.

I attended undergraduate studies in Madison, Wisconsin, where I was introduced to a diverse culinary scene that exposed me to the delightful flavors of international cuisines. The African food stand offered pungent and spiced meat curries, the Thai-Malaysian hole-in-the-wall served spicy but not sweet Pad Thai that remains unmatched, and the Tibetan restaurant showcased a variety of Buddhist vegetarian dishes that converted many to become vegetarians. I was deeply connected to the culture of food and, as a result, worked in restaurants, starting as a dishwasher and gradually progressing to a line cook position. Additionally, I gained experience in catering and food service during my four years at the University of Wisconsin-Madison.

Afterward, I embarked on a journey that took me to various cities, including Seattle, Chicago, New York, Atlanta, Boston, and eventually, the Appalachian Mountains in North Carolina. During this time, I pursued graduate studies in Sustainability at Harvard University. My travels led me to work in International Development, working in Sub-Saharan Africa, Asia, and Latin America. One thing that consistently captivated me during these experiences was the quest to discover foods that embodied the essence of each culture. The vibrant flavors and the passion in creating dishes solidified my decision to pursue culinary education.

Currently living in Ventura, California, I am fortunate enough to have the opportunity to fulfill my dream of joining the professional culinary world. I enrolled in the Plant Based Culinary Arts Program at the Institute of Culinary Education and I am actively seeking an externship with people and places I admire.