I'm Billy Genterola. I came from the Philippines. I have management degree in the Philippines and worked with various multinational companies including retail and restaurant chains. I recently finished my Culinary Arts degree at OCC. I am actively volunteering in the dining room management classes. I love working in the restaurant especially in the dining room. I love talking with guest and suggesting wines to pair with their food. Last June 2012, I won the gold at SkillsUSA National Food and Beverage Competition held in Kansas City, MO.
What made you decide to pursue a culinary career?
I always love Cooking. My mom taught me how to cook when I was 7 years old. I came from a family of cooks too! My great grandfather was a cook during World War II. When I came to the US I decided to go back to school and pursue my first love.
What do you like to do in your spare time?
I love running. I read books (mostly cooking books). I carve fruits for display. I also like adventure and dining out with friends.
How did you find out about Cooking Matters?
I was talking to my friend about my volunteering activities and she told me about her volunteer job at Gleaners. So during an ACF convention I was able to talk to a CM coordinator and learned about the program.
Do you have a highlight from a Cooking Matters class that you’d like to share?
Nothing in particular. I taught seniors and teen classes. They were all great! They have lots of questions and always ask for my favorite foods.
Do you have a favorite recipe?
1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups 1/4 cup tahini 1/4 cup water 1/2 teaspoon freshly grated lemon zest 1 lemon (about 3 tablespoons), juiced 1 clove garlic, smashed 3/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley
1. Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. 2. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed. 3. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
Serve with the pita or vegetables, or refrigerate, covered, up to 1 day.