Hindi lang sa kusina umeeksena kung hindi maging sa harap ng camera! Si hunky chef at actor Jose Sarasola ang bibida ngayong linggo sa Surprise Guest with Pia Arcangel!
Paano nga ba ang buhay chef at artista at the same time? Kumusta ang lagay ng kaniyang love life at ano-ano ang mga proyektong aabangan natin sa kanya?
Stream 'Surprise Guest with Pia Arcangel' on:
Spotify: https://tinyurl.com/zk5695u9
Google Podcasts: https://tinyurl.com/4w7tw59r
Apple Podcasts: https://tinyurl.com/3x4rhe7n
Paano nga ba ang buhay chef at artista at the same time? Kumusta ang lagay ng kaniyang love life at ano-ano ang mga proyektong aabangan natin sa kanya?
Stream 'Surprise Guest with Pia Arcangel' on:
Spotify: https://tinyurl.com/zk5695u9
Google Podcasts: https://tinyurl.com/4w7tw59r
Apple Podcasts: https://tinyurl.com/3x4rhe7n
Category
🗞
NewsTranscript
00:00 Surprise! And good morning, good afternoon, good evening, whatever time of day you're listening to our podcast.
00:07 But hello to everyone who's listening and tuned in to Surprise Guest with PR Kang Hel.
00:12 And another special episode is up for today and it's gonna be a surprise conversation
00:16 because we don't know who will be joining us today.
00:20 But I will be receiving a set of clues so let's all try and guess who our surprise guest for today is.
00:26 Alright, first clue. Are you hungry? Worry no more because our hunky chef is knocking at your door.
00:33 Aha, next clue. A chef who's also an artist. Wow, I think I might know who our next guest is.
00:44 Is our chef a teleserie or a soap for today?
00:50 He became an online chef in the first round. Oh, during the pandemic.
00:56 And then sometimes, if you cook pizza in real life, there can only be one.
01:01 Chef Jose Sarasola. Hi, Chef Jose. How are you?
01:06 Hi, hello. I'm glad you got the clues correctly. I might not be able to say it.
01:10 Yes, but you know what? The dead giveaway is the hunky chef.
01:14 And the pizza, maybe, during the pandemic.
01:17 And the pizza. But how are you? It's been a while.
01:21 Yay, I'm interviewing somebody that I have met in person.
01:24 So how are you, Chef Jose?
01:27 I'm good, Miss P. It's been, what, two years, I think, since we last talked.
01:32 So yeah, things have changed. The bar is still there. It's still in BF Homes, Avenue 75.
01:36 I'm still running it. And yeah, still with GMA, you know, just keeping the work, improving to be a better chef.
01:42 So yeah, it's been good.
01:43 It's been good. Everything on the professional front and on the personal front.
01:49 Things are different.
01:51 Things are different. Yes, they are. We're single now.
01:55 Single. Because I remember a huge bulk of our interview then was about your love life at that time.
02:02 But we'll talk about that later.
02:04 But you know, Chef Jose, so earlier, one of the clues was, you're a chef and an artiste.
02:10 Do you have any upcoming or new shows coming up?
02:13 Yeah, Miss P, I'm actually part of the cast of Love Before Sunrise.
02:17 So I play a chef as well.
02:19 You know, when I first joined GMA back in 2020, during the pandemic time,
02:22 my team, Miss Tracy, Kuya Wil, they really wanted to focus more on the chef life, chef career.
02:28 So the acting would be kind of secondary.
02:30 But since then, I've been doing a bit of guesting on Wishko Lang, Tadhana, Investigador.
02:36 So it's just one day, one day taping.
02:39 But the TV series, there's nothing yet.
02:42 But when this role came our way, and it was a chef role then, I play a chef called Chef Judah,
02:48 they were like, "Okay, you're a chef there. So it's a waste. Who else will they hire?"
02:52 I was like, "Okay." So yeah, it's been fun playing a chef as well.
02:57 But in The Lost Recipe, you were already also part of that.
03:00 And you also played a chef there, right?
03:02 Yes, but that was very short, Miss P.
03:04 Two to three days only. So I can't really say that I had a full experience of being in a TV series with GMA.
03:09 But I think in my three years with the network, this is the first role that I can say that I was really part of the show.
03:17 So this is the first big one.
03:19 It's a small character, but then I tried to really bring the element of me being a real chef in real life to the scene.
03:26 Because my scenes are usually in the kitchen, in the story, in the restaurant.
03:30 So there are parts that require the expertise of being a chef.
03:34 So even if it's like, once in a while, Miss P. believes in me, I still try to bring my A-game as a chef to really show them that it's part of my life of cooking.
03:44 It must be hard to always be shooting in the kitchen because it's so hot, right?
03:48 I remember whenever it's a cooking segment, I'm like, "It's so hot!"
03:52 Actually, true. All my scenes are in the kitchen.
03:56 So I work for Miss Andrea Torres who plays Zarina.
04:00 So the restaurant's called Zarina also.
04:02 So I'm always in the kitchen.
04:04 So it's really hot all the time.
04:06 I'm also sweaty.
04:07 But I'm sure you're used to it.
04:09 Because I mean, your normal working condition is in the kitchen.
04:13 Yeah, yeah, definitely.
04:14 I'm used to the heat in the kitchen.
04:16 But luckily, the takes of Direct Mark are very quick.
04:19 So we have time to freshen up after.
04:22 Oh wait, you said you're the chef who works in the restaurant of Zarina, the character played by Andrea Torres.
04:29 So is there a love triangle? Because this is the class.
04:34 Dennis Trillo, Bea Alonzo.
04:36 Yes, yes.
04:37 Do you have a love interest there?
04:40 As of now, in the script, there's none, Miss P.
04:42 It's basically I work. I'm the head chef of the restaurant which Miss Andrea owns.
04:47 And I'm kind of always trying to work my way up in terms of my position in the restaurant.
04:54 So I play the chef here.
04:55 But my goal is to be an assistant manager, to be a manager.
04:59 But these positions are taken up by Dennis.
05:02 So I have a little bit of jealousy towards Dennis.
05:05 A little bit of jealousy.
05:06 He always gets the better share of what Andrea has in the restaurant.
05:10 So I always have a little bit of jealousy towards him.
05:13 I'm not very friendly with Dennis. Atom, the one in the show.
05:17 So I try to kind of work my way up.
05:19 But then, Atom is always there. So he's always a bit of a nuisance to me.
05:23 So it's like that.
05:24 What's it like working with Dennis Trillo? Is it the first time you're working with him?
05:28 Most of my scenes are with Dennis and Andrea.
05:31 I never actually had scenes with Miss Bea.
05:33 So it's my first time to work with Andrea and Dennis since I don't really do tele series in GMA.
05:39 So it's my first time to work with them.
05:40 But they're really nice people.
05:41 Easy to get along. They make the working environment very fun.
05:44 No pressure. Even if the lines are long.
05:47 I'm just enjoying the experience of finally being in a GMA tele series.
05:52 And us playing a chef makes it more meaningful for me, Miss Bea.
05:56 Working with Andrea and Dennis is very fun.
05:58 I can imagine.
05:59 Of course, working long days in the set is inevitable.
06:05 You're going to develop friendships also off-cam.
06:07 Yeah, true.
06:08 I mean, usually in restaurant scenes, we're only three in the set.
06:12 Andrea, me, Dennis, and no artist.
06:16 So there are times when there's dead air.
06:18 We talk about cooking, about doing food at home,
06:24 what can be quick recipes or for a specific dish on the scene.
06:29 Dennis will ask, "Is this the right way to do this?"
06:31 So things like that.
06:32 And those small talks kind of develop chemistry and friendship at the same time.
06:37 Wow, so you're the one who teaches.
06:38 I wonder if they already cooked the things you taught them at home.
06:42 The things that you cook on set, do you eat them too?
06:45 We've never really had a cooking scene.
06:49 It's like, the scenes are in the kitchen, like frying a steak, doing a sauce.
06:54 But in terms of food tasting, although one time we had a dish,
06:58 like a pepper sauce pork that was grilled.
07:01 There was a scene where Andrea was tasting it.
07:04 In a few days of taping, there was a peeking and fortune,
07:08 and commenting on the food.
07:09 So we don't always have a scene.
07:10 I thought you were waiting for them to cook.
07:14 Not yet.
07:16 But Jose, you were also part of the cheating game, right?
07:20 Oh yes, yes.
07:21 I mean, not that you're doing the cheating game in real life, but the show.
07:26 Yes, yeah. Good thing you remembered.
07:29 It's a cameo role, but it's working with a good friend of mine, Ray Ver and Julie.
07:34 Ray Ver and me and Rodjun go way back.
07:37 We were Southboys way back since mid-2000s.
07:41 It's my first time to work with Ray in GMA.
07:45 It's his movie with Julie, their first movie together.
07:48 So when I got the call to do a cameo role,
07:51 which is like a blind date with Julie on the set,
07:54 I couldn't say no to the project.
07:56 It was a fun scene.
07:58 It was just one scene, but I made a mark in terms of being a different chef, Jose.
08:03 We're a bit different here.
08:05 Basically, Julie goes out on a blind date, meets like five different people, and I'm one of them.
08:10 Was it your first movie?
08:11 Under GMA, yes.
08:14 So it was something that I was really looking forward to.
08:16 Because at first, I was like, "What's my character?"
08:20 My handler, Kuya Will, said, "As chef, Jose."
08:23 I said, "Oh, okay. So I'll be playing myself, but then a different chef."
08:27 A different version.
08:28 Yes. A bit arrogant, a bit arrogant, trying to impress, a bit arrogant.
08:33 So I said, "Okay, that sounds fun."
08:35 And it was just one or two sequences.
08:37 I said, "Okay, why not? Let's do it."
08:39 It's good that you agreed because people might be too protective of their image.
08:43 They might not want to ask you yourself using your name, but a different personality.
08:48 At least, you're very game.
08:50 It was fun.
08:51 The first thing, Miss P, was I'd be working with--
08:54 Well, I didn't really have scenes with Raver, but just to be part of his first movie with Julie,
08:58 I couldn't say no to that.
09:00 I didn't really think it would affect my image because it was for fun, and I'm still a chef.
09:06 So I think they'll see a very funny side of me.
09:10 I don't really do comedy, but I think the people who watch it will be amused.
09:14 I remember, you mentioned earlier that you and Raver are very close friends,
09:18 you're the South boys.
09:19 I remember you told me this before when I interviewed you for "Tunay na Bulay."
09:23 And you guys work out together, right?
09:26 And it's not just you and Raver. Who are with you?
09:28 With me?
09:29 With Mar-- Yeah, with Rojun, Marco Alcaraz, those are the South peeps.
09:34 But you know, it's funny that it's bittersweet because we all moved on to different places.
09:39 I moved to BGC, Rojun moved to Fairview.
09:43 Marco actually is now in Canada, trying a new life with Lara in Canada.
09:48 So they're trying in Canada now.
09:49 Raver is the only one who's left in BF.
09:51 So it's kind of sad that we all used to live in the South, but now we're all with our separate ways.
09:56 But we still see each other once in a while for dinner or even just Zoom.
10:03 So, you and Raver used to work out together, right?
10:07 Who's with you now?
10:09 Now? No one.
10:11 You're all alone.
10:12 I'm all alone here in BGC.
10:15 I moved out two years ago, so I've been living alone.
10:18 A lot of things change when you live alone.
10:21 You cook by yourself, you work out alone, you do things that you wouldn't think doing when you lived in a house with your family.
10:27 So, what happened has changed in the past two years.
10:31 Was it an eye-opener or did it speed up the process of maturing?
10:37 Wow, that's a good question. I think so, Miss Pia.
10:39 Because I'm an only child, actually.
10:41 So, living my whole life with my parents in the South, and then you move to an area like BGC.
10:50 It's fun, but the first few months were hard because you'd wake up, you're alone, you don't have household help, you don't have your parents.
10:58 You're really alone.
10:59 So, it took time to adjust.
11:01 But then, after three or four months, you kind of cope with the situation.
11:06 You kind of get past that point of being poor and sad.
11:10 And once you get past that point, you're used to it.
11:13 I'm curious as to what made you decide to move out?
11:17 Because it's not really popular here in the Philippines to leave your parents' house unless you're getting married.
11:22 Or sometimes, even if you're getting married, you still stay with your parents.
11:25 So, in your case, what was it that made you want to live alone?
11:28 Basically, I think we all get older.
11:31 So, my dad's thing was maybe you want your own place now, you know, privacy.
11:35 Maybe you want to explore things of living alone.
11:38 You try it out.
11:39 So, I was like, "Okay."
11:40 I mean, I was a bit taken aback because, as you said, we're not used to that.
11:44 Especially, I'm an only child.
11:45 I was like, "Is this hard? Can I do this?"
11:48 But then, you know, there's a blessing from my parents.
11:50 And, you know, they're always there for me.
11:53 But they're very happy that I'm doing well with the network.
11:56 You know, there's always work.
11:57 So, my dad said, "Okay, you can do this alone."
12:01 But you still see each other often?
12:03 Every weekend?
12:04 Yes, at least once a week for lunch or dinner.
12:07 Usually, I go to Alabang, meet up with my mom and dad and my grandma.
12:11 Or they come to BGC and have lunch or dinner in the area also.
12:14 So, at least once a week.
12:15 And then, when I go to the bar, around twice a week, usually they're there for like merienda or early dinner.
12:20 So, you know, we still see each other.
12:22 Oh, right. Because your bar is still in the South.
12:24 Yes, yes. They're in the South.
12:26 But you have to go by every day.
12:28 We're talking, of course, of the bar that you run.
12:30 You have to be there every day?
12:32 No, not really, Miss Pia.
12:33 The good thing, I've had my staff for like the past 13 years.
12:36 Most of them are like the original from 2010 pa.
12:39 So, they can kind of handle stuff there.
12:41 But I go now usually twice or three times a week.
12:44 One midweek trip, like a Wednesday or Thursday.
12:46 And then, on Saturday, when there are a lot of people, I have to be there to check things and facilitate.
12:52 But if I'm not there, they can handle it.
12:54 Hold on. Now that you live alone, do you enjoy cooking for yourself?
12:59 I mean, every night, you have to cook your own food?
13:02 Yeah, I think that's a good question.
13:04 I always tell people, even if I'm a chef and I know how to cook, it's so hard to cook for one person.
13:10 You have to make adobo for one, or cefire for one.
13:15 Yeah, right?
13:16 Or, you know, once in a while, I'll cook once, super once in a while.
13:22 But if not, Miss Pia, I'm guilty.
13:24 I'll just call delivery or go down and buy food.
13:27 Yeah, it's hard to portion. Unless, maybe, if your neighbors become your friends, you can give them food, right?
13:35 Yeah, actually, before, during our UH days, every time I would cook for Unang Hirit,
13:41 of course, I would cook a big batch and then I would actually just plate one for the next day live.
13:47 I would still show it.
13:48 It's hard usually.
13:50 So, at that time, when I first moved here, the guards in my building,
13:54 I would always try the food that I cook.
13:57 They really enjoy it, I'm sure, when you need to cook for UH.
14:02 "Chef, is there a UH tomorrow? Maybe there is."
14:04 The way you describe it, Jose, I can really imagine it.
14:08 It's like life is single.
14:10 Here it is.
14:11 Yeah, here it is. I mean, you don't have to answer.
14:14 No, it's fine. It's fine.
14:16 No, but what I see is somebody who's enjoying being single.
14:24 I don't know, correct me if I'm wrong, but it seems to me that you like your current situation
14:30 where you get to explore, you get to be independent, and all those things.
14:34 Yeah, I think you read me pretty good there.
14:37 Moving out was a big step, coming to a different area.
14:42 It was a big change, from South Boy, BF Homes, to BGC.
14:47 It's a big change.
14:49 It was a big step moving forward in terms of being more mature,
14:53 dealing with tough problems by yourself, being away from your family,
14:58 focusing on work at GMA.
15:00 So, me and Maria went our separate ways.
15:04 So, a lot has happened over the course of moving here.
15:07 But, yeah, I think I'm enjoying, I'm blessed having my career with GMA.
15:12 As I said, in 2020 when I joined them, everyone didn't have work much,
15:16 but I was blessed enough to be part of Unang Hirit for almost a year.
15:20 And that really opened my career with GMA.
15:23 Then eventually, our show with Ia, Eat Well, Live Well, Stay Well,
15:26 the cooking scene with GMA, Miss Pia, is still there.
15:29 Even if we didn't have Ia's taping, there were other shows that came in.
15:33 Like Love Before Sunrise. So, it's a journey, Miss Pia.
15:37 The past two and a half years, a lot has happened.
15:40 So, I think I'm just enjoying the ride.
15:42 These kinds of opportunities don't come often to people,
15:46 especially in our industry.
15:48 So, I'm just enjoying and being happy with what's happening in my life now.
15:52 When you moved out of the house, was that the same time that you guys went your separate ways?
15:58 Maria and you?
15:59 I actually moved out, Miss Pia, at the end of 2020, the first year of the pandemic.
16:05 That was November, December.
16:07 Me and Maria went our separate ways the following year, 2021, November.
16:12 November, we went our separate ways. But we're still friends.
16:16 Actually, it was about us because you're super okay to talk about it.
16:21 You're not signaling me to stop asking.
16:24 Go ahead.
16:25 No one's telling me to stop asking.
16:27 I'm only asking because I remember how open you were discussing your relationship with Maria.
16:32 We're, of course, talking about Maria Ozawa.
16:34 When you guested before Tunay na Buhay, you were very open about talking about your relationship with each other.
16:38 I remember we got the chance to talk to her also.
16:41 So, it's nice to see and to hear that you say that you guys are still friends.
16:44 So, you're still in contact with each other?
16:46 Yeah. When we went our separate ways, it was a mutual decision.
16:50 We were both having a hard time with the long-distance relationship that we are.
16:54 So, we thought that it would be best if we go our separate ways.
16:57 Focus on our families and on our career.
17:00 She has her own thing in Japan.
17:02 She also owns a bar in Shinjuku.
17:04 She still does shoots for different brands in Japan.
17:07 So, we said that it's been really hard that we're not together physically.
17:11 So, maybe it's time to go our separate ways.
17:13 Basically, our breakup was just because of the pandemic.
17:16 There was no third party.
17:18 There was no fight.
17:19 There was no big fight or problem.
17:22 So, I think when you go your separate way with a person,
17:26 you're together and you go separate ways,
17:29 there's no big reason why you broke up.
17:31 Basically, it was the pandemic.
17:33 Who would have thought, right?
17:34 So, I think that was the reason why we were able to keep our friendship.
17:38 We still follow each other on Instagram.
17:40 We're still Facebook friends.
17:41 There's no bad blood, basically.
17:44 No blocking.
17:45 No erasing completely from your social media.
17:48 I know. It's bad now.
17:50 In other settings, there's a lot of people.
17:52 So, at least, we're still the best takeaway of our friends.
17:56 So, does that mean if she has a post, you'll still like it or you'll still comment?
18:01 I mean, yeah.
18:02 Once in a while, if her post is good, I'll still like it and stuff like that.
18:07 But we don't talk all the time already.
18:09 But for me, the best takeaway is that there's no bad blood.
18:13 Oh, that's good.
18:14 I hope all partings are as mature and respectful as yours.
18:18 Well, yeah. We try to be.
18:21 You try to be.
18:23 But you're not actively trying to get back into the dating scene?
18:30 Right now, maybe, Miss P, it's not my immediate important thing to do in terms of dating someone or getting back into a relationship.
18:40 It's not a priority right now.
18:41 I'm just focusing more on my career first.
18:44 And then, maybe seeing people.
18:46 But seriously, dating? It's not a priority right now.
18:49 Not yet. Not yet.
18:50 Because earlier, you said that your scene in Cheating Game is like you met Julie via a blind date.
18:55 Yes.
18:56 In real life, are you okay with blind dates?
18:58 Oh, wow. That's a…
19:00 To be honest, maybe not, Miss P.
19:02 It's so hard to…
19:04 I mean, both sides, men and women.
19:07 It's kind of hard to get into a blind date these days.
19:09 Because you don't know the backgrounds of people.
19:12 I think back in the day, I can say it's still okay.
19:15 But I think the change in everyone now, you know, the social media, the background check.
19:20 People are very safe now.
19:22 You don't want to go to some random person.
19:24 I don't know. For me, I've never heard recently a friend of mine going on a blind date.
19:29 So I can actually give that answer to you that, "I don't think so, Miss P. I don't think I can do it."
19:34 In a movie.
19:35 In a movie. As a portrayal of a blind date.
19:38 Now that you're balancing being a chef and being an artist, an actor,
19:45 what are the difficulties or the challenges that you face?
19:48 Have you been busted?
19:57 No.
19:58 Don't be so confident.
19:59 Wait, Ray. I have a surprise for you.
20:05 Hello?
20:07 The latest celebrity news.
20:09 New to our updaters.
20:12 You've been keeping this a secret for 7 months.
20:15 Why did you just reveal it now?
20:17 I'm a fool.
20:19 Please ask me the reason for Carla's breakup.
20:23 Wow, so straightforward.
20:25 Follow the principles.
20:27 Whatever you do, don't hurt yourself.
20:30 Be fair and be grateful.
20:32 Updated with Nelson Canlas.
20:36 [Music]
20:39 Now that you're balancing being a chef and being an artist, an actor,
20:45 what are the difficulties or the challenges that you face?
20:48 Difficulties.
20:49 Well, the good thing is, I'm not really—I wouldn't say I'm a good actor.
20:55 I'd just probably say that I can kind of make a scene or maybe do a scene which I can pass as a chef.
21:02 If I would go into heavy drama, I know, Miss P, I couldn't do that.
21:06 So I wouldn't do something that I know I wouldn't be able to deliver it and show the public that they'll have doubts.
21:14 So in terms of these easy roles like blind date, and in Love Before Sunrise, I'm also a chef.
21:22 So it's something within my realm of capabilities, if you know what I mean.
21:27 So I wouldn't really do something that I really have a hard time with.
21:31 So in terms of juggling acting and being a chef, I'm enjoying it.
21:37 I'm not stressed, I'm not encountering problems or hardships.
21:42 So yeah, it's okay, Miss P. It's okay.
21:44 It's good to see that you have a very clear vision of what it is that you want to do, where you want to go, where you're headed.
21:50 Yeah, I mean, eventually, you know, maybe when the chef scene is kind of getting dry,
21:56 maybe I can eventually move on into more acting roles.
22:01 A lot of people have been telling me, "Why don't you just become a pure artist?"
22:06 I'm like, "Cooking is my passion."
22:09 I mean, I can do the "sundot-sundot" but fully acting and leaving my chef career behind,
22:14 I don't want to do that, Miss P, because that's my bread and butter.
22:18 I'm more known as Chef Jose compared to Jose Sarasola, an actor.
22:23 Chefs really mark when I meet people randomly or on the streets, "Chef!"
22:29 So you can't really veer away from who you are in the eyes of people.
22:34 But yeah, Miss P, maybe down the road, we'll never know.
22:37 It's hard to say that I'll never move on to purely acting.
22:40 We'll never know.
22:41 You're still so young.
22:42 So there's still a lot that can change, right?
22:46 There's still a lot of paths that you can take.
22:49 What does that mean?
22:51 What? One more?
22:52 Paths that you can take.
22:54 Do you know what that means?
22:56 I don't know.
22:57 Like, we don't know what's going to happen in the future?
22:59 Yes, many roads to travel.
23:01 Many roads to travel. Amen to that.
23:03 That's true.
23:04 I remember, Chef Jose, you said your passion for cooking, if I remember right,
23:10 you said it came from your dad, right?
23:12 I think both sides.
23:14 My mom was always a house, a home cook growing up.
23:18 She'd always make food for me and my dad.
23:20 And then my dad would be, since he's Spanish, he has a very good palate for "good food."
23:26 So he knows his wine very well, like an encyclopedia of wine being Spanish.
23:31 And then he likes to eat good food.
23:33 So I think being in a family with mom and dad who are kind of like have love for the food scene,
23:40 I guess maybe that's where I really started as a kid.
23:42 Although as a kid, I wasn't super active.
23:44 I think it also helped that I used to watch a lot of cooking shows on TV in high school.
23:49 And cooking books then as well.
23:52 So I think that kind of led me to taking up culinary or HRIM in Benilde.
23:57 Wait, your dad is pure Spanish, right?
23:59 Yes, yes.
24:00 So you have a lot of relatives.
24:02 As in, you have families that you bring home to Spain?
24:06 Well, I wasn't able to go back.
24:08 My dad's family is from San Sebastian, Spain.
24:12 It's in the northern part of Spain.
24:13 It's near Portugal.
24:14 They were actually there last year, but due to my schedule, I wasn't able to go.
24:18 So hopefully, it's been years since I've been there.
24:20 There's always something at work.
24:22 Of course, our work is a priority.
24:24 But hopefully, I'll be able to go back soon.
24:26 It's been, wow, maybe 7 years, 6 years since I went back to Spain.
24:30 But then my dad has his sisters in Batig, San Francisco.
24:34 I've been to San Francisco a bit.
24:36 Ah, okay. They're already in the US.
24:38 Yes, yes, yes.
24:39 So does this mean you're partial to Spanish cuisine?
24:42 Yeah, I've always loved Spanish food.
24:45 I think it's in my blood.
24:46 Spanish food was always something very diverse, very fun, a lot of flavors.
24:51 It's not that kind of cuisine that's boring.
24:54 I think Spanish food is in the top 5 of the world's best food for me.
24:58 I mean, it's so hard.
24:59 There's Spanish, Thai, Japanese, Chinese.
25:02 But I think Spanish food is very intricate in terms of not overdoing the flavors.
25:09 It's not that basic.
25:10 It's just right.
25:11 Not like sometimes like Japanese food, it's very subtle, very clean, very perfect.
25:16 Spanish food is in between that.
25:18 So yeah, I would say Spanish food is one of the main cuisines in my heart.
25:22 Spanish and probably Thai food because my mom grew up in Thailand.
25:25 So we have a bit of a history with Thai cuisine as well.
25:29 Shax, I guess it's delicious to eat at home, right?
25:32 Well, I guess growing up.
25:33 But when I was young, I wasn't a fan of Thai food because it's a bit spicy, curry.
25:40 But then when I was maturing more, my palate was changing to like exploring new kinds of food.
25:45 That's when I started liking Spanish food, Thai food.
25:49 So that's where it really started.
25:51 But you also upload cooking videos for IG, TikTok.
25:58 Yes.
25:59 Do you shoot that yourself?
26:00 No, actually, it's a project between me and my handler, Kuya Will.
26:04 We try to shoot at least one video a day.
26:06 We've been doing this for a year already.
26:08 So it's fun.
26:11 I try to make videos that are very easy, very quick to cook.
26:15 I don't want to cook something too technical, too hard.
26:17 The ingredients are a bit expensive because the viewers now, they won't try something which they don't want to do at home.
26:24 So my videos are very quick, very easy, very simple.
26:28 The ingredients are very cheap to buy.
26:30 So yeah, it's been another one year.
26:32 I post on my Instagram at least once a week and also on my Facebook as well.
26:36 So if you have time, check it out, guys.
26:38 I'm sure later we'll tell them where they can find all your videos.
26:43 Because it's really hard to think of things to cook.
26:47 Especially during the pandemic, everyone is home.
26:51 All of your meals are at home.
26:53 It's like you're going to run out of food.
26:57 Actually, it was really hard.
26:58 Besides the reels that I'm doing now, even if we shoot once a week,
27:02 sometimes Miss Tia is branded.
27:04 Like there's a brand of cheese or a brand of tomato sauce.
27:08 But even if there's no brand, we still mean, we'll still shoot once a week.
27:12 Just to keep up with the people who want to see what's new this week,
27:15 what's your new recipe, what can we do.
27:18 So even if there's no brand, we still have to make it a point to shoot once a week.
27:22 But yeah, it's very challenging to think of stuff, what to do.
27:25 Because now, there are a lot of videos on the internet or social media about cooking.
27:29 So sometimes we get some of them also on social media.
27:34 We kind of just tweak it in terms of my version of it.
27:37 So there's something like that.
27:38 So like those UH days, "Chef, let's make a menudo, but put a twist."
27:43 It's like that.
27:44 It's also hard to think of sometimes.
27:46 But then, at the end of the day, usually we kind of finalize what our final dish is.
27:51 We'll go through it.
27:52 So being a chef is both very technical and very creative.
27:56 You have to mix the two.
27:58 Yeah, I think that's a very good point.
27:59 Besides thinking of a dish, the next question is,
28:03 "What's your twist on that dish?"
28:05 Which is what people are looking for.
28:06 Sometimes the weirder the twist, the more views, Miss Pia.
28:10 And then if you stay simple, stay at home and then just do this simple thing.
28:14 The views are not that high.
28:16 So how do I put it?
28:18 The weirder the twist is, the more views.
28:21 It's like that.
28:22 What's the weirdest but proudest dish you have on your--
28:28 Weirdest dish?
28:29 Yeah.
28:30 That's good.
28:31 Yeah.
28:32 Wow.
28:33 It's so hard, Miss Pia.
28:34 It's been a year already.
28:35 I can't really think of a specific dish.
28:37 But they like basically stuff--
28:38 I could just say, Miss Pia, maybe the stuff that always has noodles.
28:41 Noodles and soup.
28:43 That's what I'm talking about.
28:44 I did a ramyun recipe.
28:47 So it's noodles with cheese, with beef.
28:50 It's like a ramyun soup style with a twist.
28:54 It hit, I think, around 2 million views.
28:56 Wow.
28:57 Yeah.
28:58 And then that was my highest.
28:59 And then any time that we do a Korean dish like the Korean Army Stew,
29:02 that's also high.
29:03 So I think the algorithm, the viewers like the noodles with soup.
29:07 Why is that?
29:09 Maybe it's because it's all-in-one and you don't need to cook.
29:12 Yes.
29:13 Actually, it's all in one meal, one bowl.
29:16 Yes, it's all there.
29:18 So I'm wondering, Chef, the assumption I have in my mind is
29:23 if you're a chef, now that you're living alone,
29:26 the best part of your condo is the kitchen.
29:30 Is that right?
29:31 Yeah, it's a very simple kitchen.
29:34 It's not really shoot-worthy.
29:36 Actually, just to share, when I moved here,
29:39 and at the same time I was doing UH,
29:41 so I would cook in our house in Paranaque.
29:44 But when I moved here, my kitchen is not really shoot-worthy.
29:48 It's a bit small.
29:49 So I would actually go to my Lola's place in Makati in Salcedo,
29:52 and her kitchen's a bit bigger.
29:54 I would do my videos there, actually.
29:56 It's good that Lola's okay with it.
29:57 She can eat after.
29:58 Yes, she would try it and then comment also.
30:02 Like, "Oh, this is not enough. This is okay."
30:05 So in terms of cooking here, for me, I would cook here once in a while.
30:10 But for shooting purposes, I would shoot in my Lola's condo at that time.
30:13 So if you're shooting for your TikTok, your IG,
30:18 would you also wash–
30:19 In the bar.
30:20 Oh, in the bar.
30:21 Okay, because I was saying, would you also wash the plates?
30:25 I do that. I always do that when I'm here.
30:29 But then I think we decided to shoot in the bar.
30:32 At least, you know, my deep fryer, my oven, my chopping boards are all there.
30:37 So it's easier aesthetics to cook at Avenue 75
30:41 compared to shooting here in my condo.
30:44 So it's complete.
30:46 Yes, everything's there. There's also a stove.
30:48 Now, we would roast some stuff in our stove.
30:52 Like if something melts, or roast chicken or pork.
30:56 We also have a grill outside my bar.
30:59 So if you want to do a cooking video and do different things,
31:03 it would have been at the bar compared to cooking here in the condo.
31:06 Wow, it's so tempting. We're talking about it.
31:09 But Chef Jose, do you sometimes think about what life would have been like
31:13 if you weren't a chef?
31:15 If chef was your first choice, what was your second choice in your career?
31:18 Second choice? That's a very interesting question.
31:21 Probably going to not a chef. I can't think of an answer, Miss Pia.
31:26 So that means you always really wanted to be a chef.
31:28 Well, I knew when I took the course at Benilde HRIM,
31:32 this would be my path in terms of what I would do in my life.
31:36 But then, if I wasn't a chef, probably still in the food scene, Miss Pia.
31:42 But maybe managing or working in a hotel or working abroad.
31:48 Probably like that. But if not in the kitchen,
31:50 I could be a manager or supervisor or any higher position basically
31:54 if not in the kitchen. But still in the food scene.
31:57 That's how passionate you are about...
32:00 Yeah, because if you have a course that you take,
32:04 I mean, not saying everyone, what they do in college,
32:07 they translate to after. Because we all know,
32:09 a lot of people go to college for this course,
32:11 but then their career is different after.
32:13 But I think for me, I would probably work abroad,
32:16 maybe in a nice restaurant, whatever the position may be.
32:19 If not in the kitchen, but still in the restaurant scene.
32:22 Why do you think there are so many...
32:24 It seems like being a chef is really romanticized.
32:28 Why do you think that is so?
32:32 I think Miss Pia, it's more of the love for food.
32:36 Everyone loves food. And I think, I don't know,
32:40 I mean, being a chef, I guess it's an extra plus points, I would say.
32:45 I've never heard a person say being a chef is a bad thing
32:49 in terms of romanticizing over a guy.
32:52 But maybe it helps because food is always something that people love.
32:55 People love to try different kinds of food, different kinds of cuisine.
32:58 And I think if you make a proper dish for a person,
33:02 of course, they'll appreciate it.
33:04 And then, of course, it's a plus point that they'll say,
33:05 "Oh, she's a good cook." Something like that.
33:07 So I guess it's the package for the love of food for girls.
33:12 Have you ever used your culinary skills to try and impress a girl?
33:16 Ever since Miss Pia, after Maria,
33:18 I never really got into seriously dating anyone.
33:21 So maybe the past year, being single, I would say not yet.
33:25 But of course, when Maria and I were together, I would cook Filipino dishes,
33:29 dishes with twists because Maria loves Filipino food.
33:32 So we should always say, "What can you cook that would be different?"
33:36 Like adobo with twists or kare-kare with twists, things like that.
33:42 So at that time, yes.
33:43 And then now with my mom and dad, of course, when I go to their place,
33:47 they have a bigger kitchen, and I can cook there.
33:49 I can make paella. I can cook pasta.
33:52 So in terms of a special someone, I don't think I have one yet, Miss Pia.
33:55 More for the family now.
33:57 For the family.
33:58 So when you meet girls and they ask you, "Oh, what's your job? What do you do?"
34:03 And then when you say you're a chef, do they look at you differently?
34:06 Like, "Oh, wow, chef!"
34:09 Not really a light bulb. More like a doubt.
34:12 Like, "Huh? You're a chef? You don't look like a chef."
34:15 So I'm like, "Yeah."
34:17 I guess the stereotype now is that chefs are changing.
34:21 You know, chefs go to the gym. They look slim.
34:25 But I guess some people still can't get it out of their minds that chefs are big.
34:31 So when I say, "I'm a chef," they're like, "Oh, you're a chef? Where did you become a chef?"
34:38 Then it's a bit awkward to say, "On TV? On GMA?"
34:42 But then they're like, "On TV?"
34:45 Then they kind of check my Instagram, "Oh, so it's you."
34:49 So now, Miss Pia, one way or another, when you scroll through Instagram,
34:53 you sometimes see people that you don't know but you can explore.
34:57 And then it pops up with people.
35:00 So I guess that's where you get to know them.
35:03 Because there are random people that I meet sometimes,
35:06 "Oh, I watch your reels. Your videos are so good."
35:08 It makes my heart beat fast.
35:10 At least, you know, my handler, Kuya Will, knows that it's touching people in the heart and stomach.
35:18 So it's really fun.
35:19 That's great.
35:20 And of course, you said when you took up your course, HRIM in college,
35:24 you knew that this was the path that you wanted to take.
35:26 So how did showbiz enter your career as a chef?
35:31 When I first joined GMA at that time,
35:34 there was a time that these other offers were coming in in terms of, like,
35:39 there's a story.
35:41 So I said, "Can I have a story?"
35:44 It's a bit of a comedy but with a bit of drama.
35:47 But then, you know, as I said, I'm not the best actor out there.
35:51 But then I kind of wanted to try something.
35:53 And I knew the role was, like I said earlier, inside my realm of capabilities.
35:59 I said, "Okay, this is comedy. I can do it."
36:01 So I think that was a bit easy.
36:03 The challenging part was probably the investigator in Wishko Lam.
36:06 Because those are kind of intense scenes.
36:08 Like a killer, there are fights.
36:12 But then I did a few workshops with Ms. Anna Fileo, with Sparkle.
36:17 So I think I kind of did a good job.
36:22 So basically, I'm just trying things that I know I can do, Ms. Pia.
36:27 Because I know they have a team, Mr. Will and Ms. Tracy.
36:30 They won't put me in a scene or show that they know I can't pull off.
36:36 So I think I studied very well if I can do this particular scene or show.
36:41 But then your first TV appearances, that was when you were back in ABS because you joined the reality show, right?
36:49 Yes, that was Pinoy Fear Factor. That was back in 2010.
36:52 And yeah, that was a reality show, Fear Factor.
36:55 I have some background in acting, but in terms of my big break, in terms of moving up in my career, it was with GMA.
37:05 But ABS was a good 8-9 years with ABS.
37:08 I've been with ABS for a long time, but I felt entering the pandemic year, I wanted to explore more about being a chef.
37:16 Because I was never really utilized as a chef in ABS.
37:20 So it was more like small roles of acting, and then when I joined GMA, that's when my chef career really started.
37:29 And that's why we know you as Chef Jose Sarasola.
37:32 Thank you.
37:33 I'm trying.
37:34 I don't think I can just call you Jose. You should be Chef Jose.
37:37 Yeah, because now, especially my friends, I mean, people at GMA always call me Chef, Chef, Chef.
37:44 But my friends now, way back, when I didn't know Chef Jose, they call me Chef, Chef.
37:50 So Chef, really.
37:51 What do they call you?
37:53 Jose.
37:54 Jose.
37:55 Just Jose.
37:56 Just Jose.
37:57 Okay. Is that your full name? Just Jose? Only one first name?
38:02 It's actually Jose Maria Ariston.
38:04 Ah. Wait. Chef Jose Maria. It's very Spanish, right?
38:09 Yeah, Jose Maria is a very common Spanish name.
38:13 Although there are some that ask, "Why is there a Maria?"
38:16 It's not Jose and Maria. It's Jose Maria.
38:20 Jose Maria.
38:21 It's a very common thing in Spain.
38:23 But it's really popular, right? Older generations, actually, have a lot of Jose Maria.
38:29 Yeah, actually, I'm the third one.
38:32 So my grandfather, my father, me. So I'm Jose Maria the third, actually.
38:35 Ah, okay. But you're the only one with an Ariston.
38:38 Yes, I have an Ariston. They just have a tag so it's different in the passport and everything.
38:42 Because it's strict now, if everything is the same.
38:45 So I think my parents thought that at least there's something before the middle name and family name.
38:50 So Jose Maria Ariston.
38:52 But were you born here?
38:54 Yes, here in Spia. Here, here, here.
38:56 Ah, so you grew up here. Is that like a dual citizen or something like that?
39:00 My dad is, but I never really fixed my papers.
39:04 But now, there's a rule in Spain, Miss Pia, that you have to live there for some time.
39:10 And you have to have longevity in Spain.
39:13 But there's a new rule now. If your grandfather and your father are both purely Spanish,
39:19 I can apply for citizenship, basically, without staying in Spain.
39:23 So that's the next goal to do now in terms of my life, to fix my citizenship for Spain.
39:28 Because, you know, why not? In the future, who knows, I could move there also, right?
39:32 But of course, at heart, you're really Filipino.
39:34 Of course, I grew up here.
39:36 Wait, do you know how to speak Spanish?
39:38 Sadly, no. I never really. My dad is very fluent, but I guess growing up,
39:43 his biggest letdown is he never really taught me how to speak Spanish.
39:47 You can still learn the language, right?
39:49 Yeah, he said I can live there for a year. It's easy.
39:53 You'll learn it.
39:55 And actually, it's very similar. So many words are so similar.
39:59 Correct. It's going to be easy to learn, I heard.
40:01 So let's see. Maybe when I live there for a year, when I get back, we can talk in Spanish.
40:05 Okay, you can talk in Spanish. I'll just be like, "Si, si."
40:09 Until "Hola." That's all.
40:12 Hola, at least.
40:14 Shafa said thanks for taking time out to be with us.
40:17 But we also have a quick game.
40:20 The team prepared a quick game for you.
40:23 Let me go through the mechanics.
40:25 Okay.
40:26 The title of our game is "Kakainin o Lulutuin."
40:32 Oh, okay.
40:34 Very simple.
40:35 So I'll tell you the dish, and then you tell me, "Would you rather eat or cook this dish?"
40:40 But if the answer is "cooked," it means I won't eat it.
40:43 No, just explain what you'd rather cook it or would you rather eat it.
40:47 Maybe it's easier or more enjoyable.
40:49 Okay.
40:50 So the first is roast...
40:53 I got confused.
40:55 Roast beef sandwich.
40:57 Oh, I'll eat that. It's delicious. I like that.
40:59 Because it's protein. So game.
41:01 I'll eat it.
41:02 Cheeseburger.
41:03 I'll eat it.
41:04 Pizza.
41:05 I'll cook it.
41:06 Why do you prefer cooking?
41:09 Maybe in terms of creating a pizza.
41:11 Because pizza is fun. You can add different toppings.
41:14 So it's fun to do in terms of cooking.
41:17 I'll eat the burger because it's standard.
41:20 It's like bread, cheese, patty.
41:22 It's like that.
41:23 So nothing in terms of chef-y cooking.
41:26 But the pizza is versatile.
41:28 It has different toppings.
41:29 So I'll cook the pizza.
41:31 Okay. Good point.
41:33 And for a pizza, it's like a pie.
41:38 You can add different toppings already.
41:41 Half and half.
41:42 It's fun to make different toppings so your pizza is different.
41:46 Nice.
41:47 Okay, next.
41:48 Apple pie.
41:49 Apple pie.
41:50 I'd say kakainin.
41:52 Surprisingly, I have a sweet tooth.
41:54 So I really love sweets.
41:56 And pies are a bit challenging to make.
41:58 It's not easy to make pies because it takes time, precision, and it has to be perfect.
42:04 So I'd rather eat it.
42:06 Okay. But do you sometimes bake also?
42:08 To be honest, baking is not my strongest suit.
42:11 So I stick to hot meals.
42:13 But hopefully soon, I'll improve my baking skills.
42:17 Chef, I have a suggestion.
42:20 When you decide to do a baking video, can you show us how to make a tiramisu?
42:24 Yes.
42:25 Wow.
42:26 Because I saw one video.
42:27 It was so easy.
42:28 It was just ladyfingers.
42:30 And you just put it in coffee.
42:32 And you added other ingredients and left it in the fridge.
42:35 And I tried to do that during the pandemic.
42:37 And when we tasted it, it was weird.
42:41 I said, "It's like I just left the tiramisu I made in the coffee."
42:46 Well, at least, you know, the good thing about that, Miss Pia,
42:49 it's nice to find recipes on social media.
42:53 Because you get to try it at home.
42:55 And then the good thing, if you make a mistake, you can fix it later, right?
42:58 Try again.
42:59 Okay.
43:00 But I'll wait for your version.
43:01 Maybe I'll be successful there.
43:02 I'll send it to you again.
43:04 Yes, please.
43:06 Okay, next.
43:07 Spanish fried calamari.
43:09 This is delicious.
43:10 Wow.
43:11 I'll cook it.
43:12 Because anything dealing with Spanish food, I would think I would like to cook it.
43:16 So I think I'd say I'll cook calamari.
43:18 Chef, just put it in the same dish you'll send the tiramisu.
43:22 Okay.
43:23 Tiramisu, calamari, and pizza.
43:24 And pizza.
43:25 Yes, exactly.
43:27 Oh, my.
43:28 Next, churros.
43:29 Oh, no.
43:30 I'll eat it because it's sweet tooth.
43:32 So I love good churros.
43:34 There's a very good churros place in Spain, in Madrid,
43:36 that's been open for, I guess, 80 years now.
43:39 So every time I go, the last time I was there,
43:41 we would actually land in Madrid before going to San Sebastian.
43:44 I would always hit this, I'm sorry, I can't remember the name,
43:47 but I would go to this churros place with my dad and mom because they have the best,
43:50 that's all they serve, churros and hot chocolate.
43:52 That's it.
43:53 That's it.
43:54 So if you know a place serves that one thing only, it's really solid.
43:57 That's the one.
43:58 And it's a giant churros.
44:00 It's big, yeah.
44:01 They give you a plate with giant churro and then a smoking hot chocolate mug.
44:06 So the best.
44:08 It's delicious.
44:09 It's worth eating, for sure.
44:10 I thought you were going to say, "You know a churros place here,"
44:13 I was going to ask for it delivered.
44:15 Okay, next, paella.
44:17 Oh, I guess I'll cook it.
44:19 I think any, as I said, Spanish food.
44:21 I actually just did the paella last week with my parents,
44:24 a vegetarian paella.
44:26 So it's all vegetables with carrots, bell pepper, peas.
44:29 I think any Spanish food, I would always like to cook Spanish food.
44:33 How about kare-kare?
44:34 Because there are a lot of ingredients in kare-kare.
44:36 I'll just eat it, maybe.
44:38 I'll work on kare-kare.
44:40 I don't think I've ever made kare-kare for my parents.
44:42 Although at UH, I did.
44:45 For a party one time with my friends, I did.
44:47 But I work on kare-kare now.
44:49 I'll just eat it.
44:51 Yes, just eat it.
44:53 Next, adobo.
44:55 Adobo, okay.
44:57 Adobo is like basic, quick, comfort food, easy to make, no hassle.
45:02 Just dump everything in the pot.
45:04 So maybe we'll just cook the adobo.
45:08 Okay, we can.
45:09 And you can put it back in the freezer if it's not enough.
45:12 And it tastes better the next day.
45:13 Yes.
45:14 It's a picnic, right?
45:16 Adobo is a classic picnic.
45:18 Next, sinigang.
45:19 I think I'll cook the sinigang.
45:21 It's kind of easy as well.
45:22 I mean, just the prep a bit, maybe with the vegetables.
45:24 But in terms of the cooking process,
45:27 you just wait for everything to soften up, boil,
45:29 the soup to be flavorful.
45:31 So I think I'll cook it.
45:33 It's quick.
45:34 Pad Thai.
45:35 Oh, Thai food.
45:36 Wow, that's a good question.
45:37 I really love Thai food as well.
45:39 I'll just eat it.
45:40 Thai flavors are very hard to also master.
45:45 We have Thai restaurants here in Manila which are pretty good as well.
45:49 But every time I go to Thailand, Miss Pia,
45:51 the food in Bangkok has a different flavor.
45:54 The flavor there is different to here.
45:57 So in terms of creating Pad Thai to kind of match the flavors of the original in Bangkok,
46:03 it's a bit difficult here.
46:04 Our ingredients are different, the flavors, the herbs and spices.
46:08 So it's hard to make a perfect Pad Thai.
46:11 So I guess we'll just eat it.
46:14 Okay.
46:15 Tom Yum Soup is the same in Thailand.
46:18 It's the same.
46:19 Finding the correct flavor of the curry and the spice is also hard to do here.
46:25 Although, I've tried a few here that are close but not exactly the same as in Bangkok.
46:31 So I'd say we'll just eat it.
46:34 This is the last question.
46:35 This is the money question.
46:38 Oh, okay.
46:39 If you were to eat, what would you eat?
46:42 If I were to eat?
46:44 I would have to say, I said it earlier that it's my favorite.
46:48 I would say a seafood paella.
46:50 Why?
46:51 Because there's so much flavor going in a seafood paella.
46:55 From the flavor of the rice, the stock, the saffron, where the color comes from,
47:00 the flavor of the seafood, if you have mussels, squid, shrimp, even crab sometimes in paella.
47:08 There are a lot of things going on.
47:10 And I like to translate that into who I am as a chef and an actor.
47:15 I'm not just this.
47:16 I can bring a lot to the table.
47:18 In terms of paella, having a lot of flavors on the plate.
47:23 Nice. That's a good answer.
47:25 Very good answer.
47:27 I got it.
47:28 I got it.
47:30 Chef Jose, thank you so much for joining us today for this super fun surprise.
47:36 This fun surprise conversation.
47:38 Before we let you go, maybe you'd like to invite everybody to catch you on TV and on social media.
47:44 Okay. First off, Miss Pia, thank you so much for having me.
47:47 It's so good to see you and I appreciate you inviting me to your show.
47:51 Actually, I saw your posts. I was like, "When will I get a guest?"
47:56 Then when I got the call that I have a guest, it was so funny.
47:59 You're always a good person and a very fun person to talk to about life and everything.
48:04 Thank you for having me on your show.
48:05 Thank you. Thanks, Chef Jose.
48:08 Please catch me on Love Before Sunrise where I play Chef Judah.
48:12 I think we're airing September or October.
48:15 It's almost there.
48:16 The Cheating Game, of course, starring a good friend of mine, Raver Cruz and Julie San Jose.
48:21 I play Chef Jose as well.
48:24 Please check out my sports bar, Avenue 75 in Viejas, Paranaque.
48:29 If you're in the South area, drop by.
48:32 Good food, good ambience.
48:34 Check out my recipes.
48:35 Even if you're from a faraway place, the food won't let you down.
48:39 My page is @ChefJoseSaraSola on TikTok and Instagram.
48:45 Also, on Facebook, @JoseSaraSola where you can find all my cooking reels.
48:50 It's very easy to make and you can definitely make it at home.
48:54 Thank you, guys. Thank you so much.
48:56 Thank you, Chef Jose. I'll be waiting for you to make tiramisu.
48:59 I'll be there. Remind me.
49:01 I will. I will. Thank you, Chef Jose.
49:04 Thank you, Miss P. Thank you so much.
49:06 Thank you.
49:07 This surprise was planned by the team of Ronald Ramido and Aubrey De Los Reyes.
49:13 Edited by Shirley Paghiligan with the wonderful people of GMA Integrated News.
49:18 Don't forget to like and subscribe.
49:20 Till the next surprise!
49:21 [Music]