hello everyone I’m people call me Michael Spears but yes you saw that
Michael Spears but yes you saw that
Michael Spears but yes you saw that they’re in the video it’s Michael but
they’re in the video it’s Michael but
they’re in the video it’s Michael but that’s my real name
public speaking is not really one of my
public speaking is not really one of my best attributes but when I found out
best attributes but when I found out
best attributes but when I found out about the topic of TEDx this year which
about the topic of TEDx this year which
about the topic of TEDx this year which is spaces I instant I grabbed the
is spaces I instant I grabbed the
is spaces I instant I grabbed the opportunity because it’s not every day
opportunity because it’s not every day
opportunity because it’s not every day that I get the chance to talk about my
that I get the chance to talk about my
that I get the chance to talk about my workspace not a lot of people know that
workspace not a lot of people know that
workspace not a lot of people know that in inside the kitchen there’s so much
in inside the kitchen there’s so much
in inside the kitchen there’s so much chaos there’s so much drama and that’s
chaos there’s so much drama and that’s
chaos there’s so much drama and that’s what I have to deal with every day and
what I have to deal with every day and
what I have to deal with every day and most people see the end product which is
most people see the end product which is
most people see the end product which is the food though already and it’s
the food though already and it’s
the food though already and it’s normally satisfying and beautiful okay
normally satisfying and beautiful okay
normally satisfying and beautiful okay during my during my presentation I’ll be
during my during my presentation I’ll be
during my during my presentation I’ll be showing photos of my workplace make it
showing photos of my workplace make it
showing photos of my workplace make it chin the people I work with and also the
chin the people I work with and also the
chin the people I work with and also the dishes that we create every day and I
dishes that we create every day and I
dishes that we create every day and I apologize in advance because you might
apologize in advance because you might
apologize in advance because you might get hungry especially towards the end so
get hungry especially towards the end so
get hungry especially towards the end so um okay right now I bake and cook in the
um okay right now I bake and cook in the
um okay right now I bake and cook in the Petit souffle and I have two branches I
Petit souffle and I have two branches I
Petit souffle and I have two branches I also have my first legit Bake Shop okay
also have my first legit Bake Shop okay
also have my first legit Bake Shop okay so these are the photos of the kitchen
so these are the photos of the kitchen
so these are the photos of the kitchen before and during construction and then
before and during construction and then
before and during construction and then what it is right now and then in the
what it is right now and then in the
what it is right now and then in the pity souffle and I have my first big
pity souffle and I have my first big
pity souffle and I have my first big shop called workshop it’s literally my
shop called workshop it’s literally my
shop called workshop it’s literally my workshop it’s literally my own space I
workshop it’s literally my own space I
workshop it’s literally my own space I create desserts there I also teach my
create desserts there I also teach my
create desserts there I also teach my team my staff how to create something
team my staff how to create something
team my staff how to create something out of nothing literally nothing I also
out of nothing literally nothing I also
out of nothing literally nothing I also have a craft cookie shop in century mall
have a craft cookie shop in century mall
have a craft cookie shop in century mall where I allow people to literally grab
where I allow people to literally grab
where I allow people to literally grab their ingredients the the kitchen is
their ingredients the the kitchen is
their ingredients the the kitchen is actually a very open where people can
actually a very open where people can
actually a very open where people can grab their ingredients to create their
grab their ingredients to create their
grab their ingredients to create their the cookies the cookies of the
the cookies the cookies of the
the cookies the cookies of the dream I literally designed it that way
dream I literally designed it that way
dream I literally designed it that way because I want to know my customers
because I want to know my customers
because I want to know my customers through cookies and milk I also have a
through cookies and milk I also have a
through cookies and milk I also have a salad bar and a custard bar and a an ice
salad bar and a custard bar and a an ice
salad bar and a custard bar and a an ice cream parlor in Bonifacio High Street
cream parlor in Bonifacio High Street
cream parlor in Bonifacio High Street which is called freezer burn it’s quite
which is called freezer burn it’s quite
which is called freezer burn it’s quite small literally it’s very small but I’m
small literally it’s very small but I’m
small literally it’s very small but I’m I’m really happy what with what we’ve
I’m really happy what with what we’ve
I’m really happy what with what we’ve done there what with what we’re doing
done there what with what we’re doing
done there what with what we’re doing right there and the people my team is
right there and the people my team is
right there and the people my team is very successful in doing what I’ve
very successful in doing what I’ve
very successful in doing what I’ve envisioned I’m also in my third year
envisioned I’m also in my third year
envisioned I’m also in my third year right now as the pastry consultant for
right now as the pastry consultant for
right now as the pastry consultant for Unilever and I also work in in their
Unilever and I also work in in their
Unilever and I also work in in their kitchen and also with selecta I have you
kitchen and also with selecta I have you
kitchen and also with selecta I have you familiar with Magnum that’s what yeah I
familiar with Magnum that’s what yeah I
familiar with Magnum that’s what yeah I don’t have samples right now sorry but
don’t have samples right now sorry but
don’t have samples right now sorry but if I planned this better I would have I
if I planned this better I would have I
if I planned this better I would have I would have brought some I’m also working
would have brought some I’m also working
would have brought some I’m also working with Malaysia Unilever and Singapore
with Malaysia Unilever and Singapore
with Malaysia Unilever and Singapore Unilever I’m also launching my dessert
Unilever I’m also launching my dessert
Unilever I’m also launching my dessert line for Philippine Airlines yes it’s
line for Philippine Airlines yes it’s
line for Philippine Airlines yes it’s coming April and in between that I cater
coming April and in between that I cater
coming April and in between that I cater with a I cater to the most important
with a I cater to the most important
with a I cater to the most important charity events in the country some of
charity events in the country some of
charity events in the country some of them we support certain causes like
them we support certain causes like
them we support certain causes like raising the bar for in terms of farming
raising the bar for in terms of farming
raising the bar for in terms of farming and also in agriculture and also helping
and also in agriculture and also helping
and also in agriculture and also helping future teachers of our country and reach
future teachers of our country and reach
future teachers of our country and reach their their goals which is having a to
their their goals which is having a to
their their goals which is having a to have a certificate in their license to
have a certificate in their license to
have a certificate in their license to teach whenever I have a spare time if I
teach whenever I have a spare time if I
teach whenever I have a spare time if I find any I compete abroad I also compete
find any I compete abroad I also compete
find any I compete abroad I also compete here locally and some people may say
here locally and some people may say
here locally and some people may say that I’m probably the busiest pastry
that I’m probably the busiest pastry
that I’m probably the busiest pastry chef in the country I definitely agree
chef in the country I definitely agree
chef in the country I definitely agree with them cuz it’s very difficult
with them cuz it’s very difficult
with them cuz it’s very difficult everyday it’s such a work it’s a
everyday it’s such a work it’s a
everyday it’s such a work it’s a rollercoaster ride for me every day
rollercoaster ride for me every day
rollercoaster ride for me every day but um but I know I have planned I’ve
but um but I know I have planned I’ve
but um but I know I have planned I’ve planned all of this
planned all of this
planned all of this I Miami this is my ambition to be and
I Miami this is my ambition to be and
I Miami this is my ambition to be and then flow and to influence people to eat
then flow and to influence people to eat
then flow and to influence people to eat desserts that I make and I really love
desserts that I make and I really love
desserts that I make and I really love what I do I’m very passionate and very
what I do I’m very passionate and very
what I do I’m very passionate and very giving and I just want to share I just
giving and I just want to share I just
giving and I just want to share I just want people to smile whenever they eat
want people to smile whenever they eat
want people to smile whenever they eat my desserts
my desserts
my desserts okay but that wasn’t always the case
okay but that wasn’t always the case
okay but that wasn’t always the case I started I had a very humble start in
I started I had a very humble start in
I started I had a very humble start in my career I started as a cash well
my career I started as a cash well
my career I started as a cash well employee in a really big hotel where no
employee in a really big hotel where no
employee in a really big hotel where no one knew my name and literally they
one knew my name and literally they
one knew my name and literally they didn’t know my name I was I would pass
didn’t know my name I was I would pass
didn’t know my name I was I would pass actually see them right now most of my
actually see them right now most of my
actually see them right now most of my colleagues before and then they wouldn’t
colleagues before and then they wouldn’t
colleagues before and then they wouldn’t even like they they don’t know that we
even like they they don’t know that we
even like they they don’t know that we worked together before so that was like
worked together before so that was like
worked together before so that was like ten years ago and this is my tenth year
ten years ago and this is my tenth year
ten years ago and this is my tenth year in the industry and I would carry sacks
in the industry and I would carry sacks
in the industry and I would carry sacks of flour and sugar every day but I look
of flour and sugar every day but I look
of flour and sugar every day but I look forward to doing this because I get to
forward to doing this because I get to
forward to doing this because I get to work inside a kitchen a pastry kitchen
work inside a kitchen a pastry kitchen
work inside a kitchen a pastry kitchen which is for me it’s my home it’s my
which is for me it’s my home it’s my
which is for me it’s my home it’s my it’s where I create things okay and you
it’s where I create things okay and you
it’s where I create things okay and you know I’m I was ready for for all of this
know I’m I was ready for for all of this
know I’m I was ready for for all of this where all the hardships I remember the
where all the hardships I remember the
where all the hardships I remember the first the first day that I decided to
first the first day that I decided to
first the first day that I decided to have hrim or hotel and restaurant
have hrim or hotel and restaurant
have hrim or hotel and restaurant institution management as my course the
institution management as my course the
institution management as my course the moment I decided and I went to our
moment I decided and I went to our
moment I decided and I went to our orientation in st. Benilde I remember my
orientation in st. Benilde I remember my
orientation in st. Benilde I remember my professor or the head chef during that
professor or the head chef during that
professor or the head chef during that time he told me you know the kitchen
time he told me you know the kitchen
time he told me you know the kitchen isn’t as glamorous as you think it’s not
isn’t as glamorous as you think it’s not
isn’t as glamorous as you think it’s not a glamorous space to work in and then I
a glamorous space to work in and then I
a glamorous space to work in and then I said what is glamorous is it like um
said what is glamorous is it like um
said what is glamorous is it like um like lots of clothes like fashion
like lots of clothes like fashion
like lots of clothes like fashion fabulous or something good and then he
fabulous or something good and then he
fabulous or something good and then he said he didn’t even bother expanding on
said he didn’t even bother expanding on
said he didn’t even bother expanding on that and then I got so confused and then
that and then I got so confused and then
that and then I got so confused and then but after that with I’m working for
but after that with I’m working for
but after that with I’m working for three hotels and more than a handful of
three hotels and more than a handful of
three hotels and more than a handful of restaurants I realized that what being
fun for me being glamorous is what you
fun for me being glamorous is what you make up apparently if you treat your
make up apparently if you treat your
make up apparently if you treat your workplace as something that um did you
workplace as something that um did you
workplace as something that um did you you live in that’s where you thrive you
you live in that’s where you thrive you
you live in that’s where you thrive you can turn it into something glamorous you
can turn it into something glamorous you
can turn it into something glamorous you can turn it to whatever you want it
can turn it to whatever you want it
can turn it to whatever you want it should be but that so I’d right now I
should be but that so I’d right now I
should be but that so I’d right now I didn’t believe I don’t know I don’t I no
didn’t believe I don’t know I don’t I no
didn’t believe I don’t know I don’t I no longer believed and what the chef told
longer believed and what the chef told
longer believed and what the chef told me because I turn it I turn my space
me because I turn it I turn my space
me because I turn it I turn my space into something that’s beautiful and
into something that’s beautiful and
into something that’s beautiful and something that is full of full of
something that is full of full of
something that is full of full of delicious pastries okay okay a four-bed
delicious pastries okay okay a four-bed
delicious pastries okay okay a four-bed but I remember I have to keep in mind
but I remember I have to keep in mind
but I remember I have to keep in mind that what did that chef mean by saying
that what did that chef mean by saying
that what did that chef mean by saying that it’s not glamorous for me what not
that it’s not glamorous for me what not
that it’s not glamorous for me what not a lot of people see is the chef’s
a lot of people see is the chef’s
a lot of people see is the chef’s actually do the cleaning every day I
actually do the cleaning every day I
actually do the cleaning every day I even clean the grease trap under the
even clean the grease trap under the
even clean the grease trap under the kitchen sink every single night when I
kitchen sink every single night when I
kitchen sink every single night when I was starting I always exceed the floor
was starting I always exceed the floor
was starting I always exceed the floor every night make sure that it’s spotless
but again I love what I do so much that
but again I love what I do so much that I’m I’m I’m open to doing this every
I’m I’m I’m open to doing this every
I’m I’m I’m open to doing this every single day the best part of being in the
single day the best part of being in the
single day the best part of being in the kitchen for me was I was able to
kitchen for me was I was able to
kitchen for me was I was able to exercise my talent and at this it made
exercise my talent and at this it made
exercise my talent and at this it made me who I am right now I have made uh for
me who I am right now I have made uh for
me who I am right now I have made uh for me this is where am i I make my dreams
me this is where am i I make my dreams
me this is where am i I make my dreams come true my kitchens vary in sizes uh
come true my kitchens vary in sizes uh
come true my kitchens vary in sizes uh some are bigger than the others
some are bigger than the others
some are bigger than the others um some are very tiny but but very
um some are very tiny but but very
um some are very tiny but but very efficient just like my ice cream parlor
efficient just like my ice cream parlor
efficient just like my ice cream parlor but all are designed to create desserts
but all are designed to create desserts
but all are designed to create desserts that are full of inspiration and passion
that are full of inspiration and passion
that are full of inspiration and passion behind it I have I may have worked in a
behind it I have I may have worked in a
behind it I have I may have worked in a lot of different kitchens here in abroad
lot of different kitchens here in abroad
lot of different kitchens here in abroad but for me it remains the same
but for me it remains the same
but for me it remains the same every every space is up I feel at home
every every space is up I feel at home
every every space is up I feel at home whenever like when I travel abroad and
whenever like when I travel abroad and
whenever like when I travel abroad and I’m not sure what I’m going to I what I
I’m not sure what I’m going to I what I
I’m not sure what I’m going to I what I make what I can expect from the team
make what I can expect from the team
make what I can expect from the team well I’ll be working with immediately
well I’ll be working with immediately
well I’ll be working with immediately after accepting out of the the airport
after accepting out of the the airport
after accepting out of the the airport and going to my the kitchen where I’m
and going to my the kitchen where I’m
and going to my the kitchen where I’m going to work I feel at home
going to work I feel at home
going to work I feel at home cost um it’s really literally my home I
cost um it’s really literally my home I
cost um it’s really literally my home I know instantly I know where where the
know instantly I know where where the
know instantly I know where where the tools are and it’s easy for me and it’s
tools are and it’s easy for me and it’s
tools are and it’s easy for me and it’s easy for me to understand what the
easy for me to understand what the
easy for me to understand what the equipments are for the back of the house
equipments are for the back of the house
equipments are for the back of the house is what we call the kitchen in the
is what we call the kitchen in the
is what we call the kitchen in the industry it’s what we commonly call it
industry it’s what we commonly call it
industry it’s what we commonly call it but for me it’s where the magic the real
but for me it’s where the magic the real
but for me it’s where the magic the real magic happens
it is where I poured so much of my
it is where I poured so much of my creativity especially when preparing for
creativity especially when preparing for
creativity especially when preparing for competitions I literally would spend
competitions I literally would spend
competitions I literally would spend like an entire week inside AB isolating
like an entire week inside AB isolating
like an entire week inside AB isolating myself inside the kitchen preparing for
myself inside the kitchen preparing for
myself inside the kitchen preparing for a big competition abroad and even here
a big competition abroad and even here
a big competition abroad and even here in the Philippines so and I’m happy to
in the Philippines so and I’m happy to
in the Philippines so and I’m happy to say that it all was worth it so I gained
say that it all was worth it so I gained
say that it all was worth it so I gained a lot of medals but in but before before
a lot of medals but in but before before
a lot of medals but in but before before getting those medals I would it is in
getting those medals I would it is in
getting those medals I would it is in the kitchen where I cried where I got so
the kitchen where I cried where I got so
the kitchen where I cried where I got so frustrated it’s also where I rejoiced
frustrated it’s also where I rejoiced
frustrated it’s also where I rejoiced and shared my experience with my
and shared my experience with my
and shared my experience with my workmates today
workmates today
workmates today I treat my kitchens as a place where I
I treat my kitchens as a place where I
I treat my kitchens as a place where I can teach I teach my staff every single
can teach I teach my staff every single
can teach I teach my staff every single day not just to bake not just to create
day not just to bake not just to create
day not just to bake not just to create things but also lessons in life because
things but also lessons in life because
things but also lessons in life because I know that if you’re if you experience
I know that if you’re if you experience
I know that if you’re if you experience a lot in your life it will only do you
a lot in your life it will only do you
a lot in your life it will only do you good
good
good because you already experience that even
because you already experience that even
because you already experience that even if it’s whether it’s bad or good you’ve
if it’s whether it’s bad or good you’ve
if it’s whether it’s bad or good you’ve experienced it and you can move forward
experienced it and you can move forward
experienced it and you can move forward you can easily you can easily learn and
you can easily you can easily learn and
you can easily you can easily learn and learn from it and also you can refer to
learn from it and also you can refer to
learn from it and also you can refer to it whenever you have you are faced with
it whenever you have you are faced with
it whenever you have you are faced with a challenge I also learn from my team
a challenge I also learn from my team
a challenge I also learn from my team every day through their experiences and
every day through their experiences and
every day through their experiences and their their mistakes and also their work
their their mistakes and also their work
their their mistakes and also their work I teach my team to create all the time
I teach my team to create all the time
I teach my team to create all the time and that’s and to eat what we make
and that’s and to eat what we make
and that’s and to eat what we make because we have we have the taste what
because we have we have the taste what
because we have we have the taste what we create every day it is where I try to
we create every day it is where I try to
we create every day it is where I try to influence people how to eat desserts
influence people how to eat desserts
influence people how to eat desserts because I have it in my head in my head
because I have it in my head in my head
because I have it in my head in my head it’s always that how I treat desserts is
it’s always that how I treat desserts is
it’s always that how I treat desserts is very different from most most of us
very different from most most of us
very different from most most of us because I know right now people think
because I know right now people think
because I know right now people think that desserts are only something that
that desserts are only something that
that desserts are only something that you can give give away or it’s not
you can give give away or it’s not
you can give give away or it’s not really for for you alone it’s for it’s
really for for you alone it’s for it’s
really for for you alone it’s for it’s something that you can share but how I
something that you can share but how I
something that you can share but how I treat it is it’s something very personal
treat it is it’s something very personal
treat it is it’s something very personal it’s something it’s like a prize at the
it’s something it’s like a prize at the
it’s something it’s like a prize at the end of a hard hard day’s work and
end of a hard hard day’s work and
end of a hard hard day’s work and eventually I want people to realize that
eventually I want people to realize that
eventually I want people to realize that and I want people to start treating
and I want people to start treating
and I want people to start treating desserts that way and I work with in a
desserts that way and I work with in a
desserts that way and I work with in a lot of different kitchens I work with a
lot of different kitchens I work with a
lot of different kitchens I work with a lot of different chefs some are
lot of different chefs some are
lot of different chefs some are extremely talented some are even
extremely talented some are even
extremely talented some are even handicapped and I work with someone
handicapped and I work with someone
handicapped and I work with someone who’s even deaf and mute that was really
who’s even deaf and mute that was really
who’s even deaf and mute that was really hard but we enjoyed working
hard but we enjoyed working
hard but we enjoyed working other because we’re we wanted to achieve
other because we’re we wanted to achieve
other because we’re we wanted to achieve something that is that we wanted to
something that is that we wanted to
something that is that we wanted to achieve something that is very similar
achieve something that is very similar
achieve something that is very similar which is pastries we want to create
which is pastries we want to create
which is pastries we want to create pastries that bring people together but
pastries that bring people together but
pastries that bring people together but give people smiles right now the
give people smiles right now the
give people smiles right now the circumstances might have it might be
circumstances might have it might be
circumstances might have it might be different from ten years ago but for me
different from ten years ago but for me
different from ten years ago but for me the kitchen will always be my second
the kitchen will always be my second
the kitchen will always be my second home um actually sometimes my my first
home um actually sometimes my my first
home um actually sometimes my my first home so because I I spend like literally
home so because I I spend like literally
home so because I I spend like literally 90 per 90 percent of every day in my
90 per 90 percent of every day in my
90 per 90 percent of every day in my kitchen and I just come home and then
kitchen and I just come home and then
kitchen and I just come home and then bake some more in my own kitchen at home
bake some more in my own kitchen at home
bake some more in my own kitchen at home and that’s always fun for me and I hope
and that’s always fun for me and I hope
and that’s always fun for me and I hope the next time you see or order a dish in
the next time you see or order a dish in
the next time you see or order a dish in a restaurant you’ll appreciate more or
a restaurant you’ll appreciate more or
a restaurant you’ll appreciate more or you’ll understand or try to understand
you’ll understand or try to understand
you’ll understand or try to understand what went on behind producing that
what went on behind producing that
what went on behind producing that certain piece of meat out of a certain
certain piece of meat out of a certain
certain piece of meat out of a certain piece of dish and or meat or a dessert
piece of dish and or meat or a dessert
piece of dish and or meat or a dessert so I hope I gave you enough visual and
so I hope I gave you enough visual and
so I hope I gave you enough visual and idea what went behind what goes behind a
idea what went behind what goes behind a
idea what went behind what goes behind a pastry kitchen every day so these are
pastry kitchen every day so these are
pastry kitchen every day so these are some of my works so this is something
some of my works so this is something
some of my works so this is something that I created for 18 hours I was given
that I created for 18 hours I was given
that I created for 18 hours I was given 18 hours to create on it’s just one of
18 hours to create on it’s just one of
18 hours to create on it’s just one of them this is a salted egg dessert and I
them this is a salted egg dessert and I
them this is a salted egg dessert and I created it in my home actually in my
created it in my home actually in my
created it in my home actually in my home because I didn’t have the time I
home because I didn’t have the time I
home because I didn’t have the time I was given the task to create this and
was given the task to create this and
was given the task to create this and they would dig the budget for Sean
they would dig the budget for Sean
they would dig the budget for Sean Manila which is the biggest food show in
Manila which is the biggest food show in
Manila which is the biggest food show in the world in Asia give me this
the world in Asia give me this
the world in Asia give me this opportunity to create a TV commercial
opportunity to create a TV commercial
opportunity to create a TV commercial and print ads for the event and then you
and print ads for the event and then you
and print ads for the event and then you know given that circumstance I was able
know given that circumstance I was able
know given that circumstance I was able to create something
to create something
to create something that’s very complex but yeah in my not
that’s very complex but yeah in my not
that’s very complex but yeah in my not so equipped space at home but I mean if
so equipped space at home but I mean if
so equipped space at home but I mean if you if you feel that way about where you
you if you feel that way about where you
you if you feel that way about where you work for sure you’ll create something
work for sure you’ll create something
work for sure you’ll create something beautiful every day that’s it thank you
beautiful every day that’s it thank you
beautiful every day that’s it thank you [Applause]
[Applause]
[Applause] [Music]
”
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