Good food and a mother’s love are almost synonymous. They both nourish, comfort, and nurture. It comes at no surprise then that Mother’s Day is the busiest day for restaurants—the day we celebrate the matriarch of our life with a meal as a family.
The National Restaurant Association reports that 40 percent of adults plan to celebrate their mothers at restaurants while online restaurant reservations service OpenTable says that 78 percent of diners plan to spend more for the matriarch than the previous year. It’s clearly a special day.
Here, we’ve rounded up six mom chefs and food entrepreneurs to share some advice on how they juggle the pressures of the kitchen—whether it be running a restaurant or developing recipes—with the arduous task of raising children.
Jo Arciaga
Executive chef, Half Saints
“Being a mom helps me be very intentional with my interactions at work,” says Arciaga. “Motherhood also taught me patience and empathy. And in the kitchen, where stress levels are very high, I am able to practice both. Every night when I come home from work, my son asks, ‘How was your day, Mama?’ And I always tell him a positive story about my day at Half Saints in hopes that my stories and creations inspire him too as much as he inspires me to do my best.”
“Every night when I come home from work, my son asks, ‘How was your day, Mama?’ And I always tell him a positive story about my day at Half Saints in hopes that my stories and creations inspire him too as much as he inspires me to do my best,” says Jo Arciaga.
When it comes to time management, she believes it’s important to be realistic and not be too hard on yourself. “My reality is this: Half Saints gets the majority of my time. Coming to terms with that made me realize that being conscious and present in each moment spent with my family is key to achieving balance rather than focusing on the amount of time spent with them.”
Tina Legarda
Chef and owner, Bamba Bistro
Legarda has been working in the industry for almost 20 years now and believes that there’s enough love to nurture a career and motherhood. “The secret is to think of it like having another kid. I mean, there is no question that I’d prioritize my daughter for sure but my love for my craft (and my restaurant and of course my team!) does really feel like taking care of another child. I’ve balanced my time and love for both and make time to nurture them equally, continue to learn from them every day, and of course find ways to be present for them when it’s most important.”
With so many priorities trying to vie for her attention, Legarda reminds herself that it’s okay to care for yourself. “I never knew what real ‘guilt’ was until I experienced ‘mom guilt.’ It’s the one that creeps up right when you’re about to enjoy something for yourself—and for yourself only. When I learned to finally face this kind of guilt and take care of myself, I felt so much stronger as a person and as a woman.”
Sunshine Puey
Chef and founder, Gourmandise By Sunshine
To be able to spend more time with her boys, Puey has taken the operations of her patisserie into her kitchen. “It’s always a balance (with a little bit of mom guilt tossed in) but it helps a lot that I work from home. My favorite set up is prepping food on my kitchen island on one side with my boys doing their homework on the other side. Best of both worlds,” she says.
She urges other moms to be kind to themselves and to set an example for their children when working hard. “Take the time you need whether it’s for work, self-care or relaxation. Your kids know how much you love them and for me personally, my kids see the value of hard work and will carry that with them in the future. When you are a mother, you are more driven to make an impact and to work for something that’s bigger than yourself.”
Juana Manahan-Yupangco
Founder and editor, Mesa ni Misis
Manahan-Yupangco holds her children as prime inspiration for leading a healthier lifestyle with plant-based food. “The recipes are the outcomes of my daily life: feeding my family. The recipes are fuss-free and easy to prepare, as I don’t like to take too long to cook anything as there’s always so much to do,” she says.
Advocating for more vegetables in one’s diet is Manahan-Yupangco’s mission and believes other moms can benefit from the same fuss-free and quick recipes she makes for her own family. “They too don’t have time and are on a budget. Of course, eating healthy comes with a commitment. You really have to make an effort to try new recipes, to change and to set aside some time to know what changes you’re making. I always tell people to experiment and make it their own, as that’s the only lasting way one will enjoy.”
“Always remember why you are doing it. Always ask for what you are worth and don’t sell yourself short,” says Juana Manahan-Yupangco.
Her advice to other moms who are also busy building their own business? “Always remember why you are doing it. Always ask for what you are worth and don’t sell yourself short.”
Alma Caleon
President, Little Quiapo
Little Quiapo is celebrating 75 years this year and its longevity relied heavily on a tight family bond. Caleon put being a mother first and foremost but also recognized her team at Little Quiapo as a family of her own. “The Little Quiapo team has been with us through generations already. The team values the business and they make sure that food is at its best quality with a service that will make people come back to us.”
To provide for her four children, she and her husband made sure to be as hands on as possible with the business. “We grabbed most of the opportunities to earn extra by catering for occasions. We woke up each day going to the market, getting the kids ready for school, bringing them to school, bringing them lunch every day, and picking them up every afternoon. There was so much joy in seeing the kids grow up and us being able to attend to them personally. Now that they are grown-ups they are all part of our team now. We are so ecstatic seeing them being able to contribute to the growth of our restaurant.”
Rhea Rizzo
Head chef and owner, Mrs. Saldo’s
“Now that my kids are older, I think my role as a mother shifted to their needs as teenagers. I have learned that being truly present is so important for when they want someone to hold their space or to just listen to them when they’re going through a difficult time. Sunday afternoon after service for me is sacred. That’s when we get to really spend time together before the week starts again for everyone,” Rizzo explains.
“Doing the right thing, making mindful decisions, deeply understanding my why, and staying true to yourself are so important because I’m reminded that this is beyond me, and that my actions have a consequential impact on other people’s lives,” says Rhea Rizzo.
She believes that by nurturing and taking care of herself, she will be able to take care of her children and others more. “One thing that a great person I absolutely admire shared with me is that providing jobs is a noble thing. I’ve learned in a hurry that what started out as a passion became a responsibility. Doing the right thing, making mindful decisions, deeply understanding my why, and staying true to yourself are so important because I’m reminded that this is beyond me, and that my actions have a consequential impact on other people’s lives. I want that to be purposeful.”
“Being a mother is a responsibility, so is being a wife, a business owner, a friend, a colleague, a boss but I always make sure that I don’t adhere to what standards society imposes on what constitutes a good ‘mother.’’ I used to be so hard on myself but as long as my kids know that I am there for them no matter what, I am at peace with that.”