Brave is when Chef Sheena drives into an unfamiliar food road. Every Mediterranean kitchen she visited helped birth calle51. Beyond just being Asian, her rice story is deeply Filipino. After finishing internships in Miami and New York with a background in Latin American studies, she brought Latino recipes home to our radar, successfully reintroducing the local kanin palate.
The Sticky Ribs That Started it All
The pandemic certainly birthed many business success stories, and Sheena was one of the young bosses who powered through it all.
What started as a simple online service for family and friends soon grew.
Nagulat ako, may umo-order na rin ng iba, na random na tao. Then, parang pag tinanong ko, so how did you find out about the food, ganyan. Parang sabi nila, oh it was recommended.”
Naturally, she felt proud and grateful when strangers began appreciating her food. Soon enough, expansion followed with her iconic sticky ribs, then Chicken Arroz Con Polo, until a complete menu came together.
Eventually, calle51 found its permanent home as a full-on restaurant in San Juan.
Rice, Reintroduced
For us Filipinos, rice is simply a way of life.
Although Latin food can be a hard sell, Chef Sheena knew that a gentle, familiarizing introduction would work wonders. People love exploring new food flavors today, much like a customer who originally looked for arroz con pollo and ended up loving it.
Sabi ko, dapat may kanin. Para masabi din nila na, Ano to? Parang different siya, pero at the same time familiar. Something new to them at the same time. Hindi siya super layo sa kung ano yung nakasanayan natin.”
With familiar sense of palate, food can be a device for bringing people and culture together. When Mediterranean food meets Pinoy food, scrap the whole seasoning spectacles, it all ties with rice. Plain, sauced, sauted, it’s all grain that when joined together, has a granular impact.
Rice comes essential as it makes us full, what more when paired with varieties of savory plates? Her menu features a line-up of Sticky Ribs, Arroz Con Pollo, Vaca Frita, and so much busog-worthy of principal plates.
For calle51, dapat may kanin.
Realities of A Female Chef Who Leads
Navigating a male-dominated industry means female chefs often have to work twice as hard to stay tough. Fitting into a pre-determined workflow brings its own unique challenges.
Well, hirap in terms of leading. Pag mag-li-lead. Kasi, puro lalaki na yung nandoon(sa kitchen). Tapos, ang liit ko pa. So, parang the more nila iniisip na, ‘ah, babae siya, baka weak to, baka hindi niya kayanin, or baka liability lang siya sa team.’”
To project strength, she humorously managed her small stature and stress in a very human way.
Medyo mahirap rin. Mahirap din madinig yung voice mo sa kitchen kapag girl ka, iisipin nila weak. Pero yun, parang kinapalan ko lang mukha ko. Tapos, after nung nasanay na ako, nafifeel ko naman na, hindi naman super equal, pero parang may voice na rin naman ako sa kitchen. So, I guess, kailangan talaga hindi weak.”
Summarizing this sentiment as:
Kailangan mo lang i-own din yung sarili mo. You have to own yourself.”
By truly owning herself, Chef Sheena continues to showcase how she runs her kitchen until she earns their utmost respect.
Sadly, this struggle reveals the harsher realities career women often face.
Hindi ka dapat talaga nagpapa-under, especially sa kitchen. Kasi pag once, once nangyari yun, wala, talo ka na. Kahit na, kahit na parang mangiyak-ngiyak ka na. Hindi pa rin. Huwag ka iiyak. Lunukin mo yan. Lunukin mo yan. Iyak ka na lang sa CR.”
Reflecting on her culinary school days, she remembered teachers emphasizing that kitchens should be welcoming to all genders and classes.
Looking back, she realizes it really was fun and open. However, running a business brought tough realities that she ultimately embraced.
Leading a kitchen comes down to the person in charge—man or woman alike.
Above all, the kitchen should remain an open corner, especially for those who simply love rice.
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