Chef Jackie Ang Po is no stranger to the kitchen or the spotlight. As one of the new Simpol.ph resident chefs, she’s ready to bring her expertise, humor, and passion for cooking to Simpol Pips eager to learn. In an exclusive on-set interview, she shares her thoughts on food, her journey to becoming a chef, and what inspires her in the kitchen.
For many chefs, food is nostalgia served on a plate. When asked if there’s a dish that reminds her of home, chef Jackie didn’t hesitate. “Yes, Maki Mi,” she said. “Since I’m Chinese, that’s what we often ate when I was a kid.”
The dish, a pork-based noodle soup with a thick, cornstarch-laden broth, is simple yet comforting. “It’s just soy sauce and garlic, then you add noodles. That’s a common comfort food for Chinese kids,” she added.
Cooking isn’t always about getting it right the first time. For chef Jackie, the secret to making any dish taste amazing is repetition. “If you make a mistake, don’t post it yet. Just do it again,” she said with a laugh. “I repeat the process over and over until it becomes amazing. Not every dish turns out perfect on the first try, right?”
When faced with the ultimate food dilemma, choosing one dish to eat for the rest of her life, chef Jackie had an easy answer. “Noodles! I really love noodles in any form — ramen, instant noodles, pancit canton, bihon,” she said. “I don’t eat them often, but if I had to pick just one dish forever, it would be noodles.”
To those hesitant to step into the kitchen, chef Jackie offers a piece of advice: embrace the learning process. “I always tell my students — don’t be afraid to try!” she said. “And if you make a mistake, you don’t have to post it right away. People get discouraged because they want their dish to be perfect for social media. But the truth is, it’s okay to make mistakes! Just keep trying until you get it right.”
Choosing a favorite thing to bake is like choosing a favorite child which is impossible. “It depends on the season and my mood,” she explained. “During Christmas, I love baking cochinillo (suckling pig) and roast beef. In the summer, cookies. So, I don’t have just one favorite; it depends on the moment.”
If she could cook for any celebrity, her dream guests would be South Korean power couple Hyun Bin and Son Ye-jin. “I love them so much!” she gushed. “If I were to cook for them, I’d serve lechon baka — it’s very Filipino but not something they commonly eat. For dessert, I’d make sans rival or brazo de mercedes, so they’d remember the Philippines. That way, they’d say, ‘Oh, I love the food there by chef Jackie!’”
Surprisingly, some foods from her childhood remain off-limits to this day. “Can I say something I still dislike?” she joked. “Don’t judge me, okay?”
She admitted she still avoids certain vegetables from the classic Filipino folk song Bahay Kubo. “I like leafy greens, pumpkin, and carrots,” she said. “But to be honest, I still don’t eat okra, eggplant, upo (bottle gourd), or ampalaya (bitter melon). Nope, we’re not friends!”
For those just starting their culinary journey, chef Jackie warns against changing recipes too soon. “If you’re a beginner, follow the recipe to the letter first,” she advised. “Don’t change things up right away! Once you get the hang of it, then you can experiment.”
Asked to describe herself as a dish, chef Jackie had a quick answer: “Meringue! Light, simple, and gets along with everything! No enemies, right?”
Having competed in international culinary competitions as a competitor, judge, and team manager, chef Jackie has witnessed the evolution of Filipino cuisine on the world stage.
“Before, we were kind of looked down upon,” she admitted. “But now, we’re catching up! Back then, when we saw Team Japan or Team Singapore, it felt like we were just spectators. But now, we can confidently say, ‘Hey buddy, hey friend, we’re at the same level now!’ Filipino cuisine is gaining recognition worldwide.”
Unlike many chefs who claim they found their passion early on, chef Jackie had a more pragmatic reason for entering the culinary world. “Honestly? Money,” she said, laughing. “There was no passion-passion in the beginning. I just needed a job! But thankfully, I ended up in a career that I really enjoy.”
Her journey into the kitchen started young. “In high school, I took cooking classes with teacher Dorothy Ferreria and tita (auntie) Sylvia Reynoso-Gala,” she recalled. “Because of that, I became in charge of our Noche Buena and Media Noche meals.”
How does she keep her ideas fresh? “I make sure I’m always updated,” she said. “Not too old-fashioned, but not overly trendy either. Just the right balance!”
Her creative process begins with a bit of head-scratching. “First, I scratch my head and think, ‘What should I do now?’” she said, laughing. “I always try to add a twist to classic dishes. Filipinos love comfort food, so the innovations don’t have to be too drastic, just enough to keep things fresh and exciting.”
So what’s in store for chef Jackie? “Of course, simple recipes!” she said. “My goal is to make our recipes accessible and foolproof so that even first-timers won’t make mistakes. And of course, you can post your dishes right away!”
 with chef Jackie Ang Po){kind=link}