My Lady Chef

Hello there.

My name is Elena Valdez and I am 24 years old.

Friends and Family call me Ely for short.

And I am a world-renowned chef.

I grew up in a family of three with a single mother struggling to work three jobs to keep a roof over our heads ever since my father passed away.

My mother would often rely on me to care for my two younger siblings. There was Joseph who was a bratty and energetic kid. He loves to play outside and is always seen dribbling a dirty football whenever he can spare.

And then there is Dante, who was the baby of the family. He was always the quiet one and as he grew up, I would often see him reading books from magazines to comics even taking interest in school-issued books.

Needless to say, I had to work at a McDonalds near us the moment I turned 15 and then at a coffee shop and cafes when I was older just to help my mother meet ends and to help with our education.

Even during those hard times, I found cooking and baking for my family to be something that makes them forget their worries and put a smile on their faces.

I can never forget the day I seared my very first steaks and we had a fancy dinner for my family after my mother got promoted to head manager at the hotel she worked at.

She was almost crying at how delicious it was and my brothers who were in high school in their "fast food" phase, even offer praises as to how it tastes like what fancy people eat.

And I actually got this recipe online.

That was when I realized why I am always happy working with food and that I have the talent for it.

I love to cook and bake. The smiles and joy I see in my family's faces or even my customers when they enjoy my cooking takes away my fatigue and inspires me.

That was when I decided to be a chef.

I only started on this career path after Sef graduated from college and was able to help us send Dante to medical school while he landed a job as a local sports manager.

At first, I attended culinary arts school at night while still balancing work and studying. But seeing as how I improved my techniques as I worked and researched online on our lessons.

It felt so much fun.

out the aroma and flavor

I did not care. No matter how weird the method was or how lengthy the cooking process is. I would read

but when I explained my methods and they taste my dish;

as a genius

really.....the reason why I am this good was

they evolved from one form

so many ways. It is the very aspect that made people want to

endless love for the culinary arts translated into a very prestigious stagiaire job in

and I absorbed their experience and expertise in the field all while expanding my never-ending thirst for

there was even a time where I resigned the moment Dante graduated and found

healthy despite her advancing age. I got to experience how different culture prepare their food, how climate plays a role in shaping the food even how one food is prepared a different way depending on the

Japan, ramen noodles differ from every region, and how the food served in Tokyo is

wide variety of beer and

them and put them on YouTube to

who enjoyed my videos and my approach

I returned home. I was allowed to write several books, host several competitions, and even headed my cooking shows which ran for 5 seasons before I

from VIPS came not too soon after and I soon learned how much more cutthroat the

they also made sure not

style anymore or they are in it for the money they

made me appreciate what got me into cooking and every time I would waver, I thought of why I cook and it always seems to help me

even enrolled in business courses to

but my fame skyrocketed when

because I used social media as an advertising tool and even

and yet somehow in the whirlwind of success, I was still happy

was because

and erratic schedule to visit me at one of my cafes and Joseph would often invite me out to

and chat outside or we would go back to my condo so that we

be myself because they were my beloved brothers who worry for me and love me despite my

I retire as

But I was wrong.

a special summer menu for my cafe, I heard a few things