From boxer to chef: Fil-Aussie launches book on Pinoy cuisine

Filipino-Australian Marx Canoy was a professional boxer who has chosen an unlikely path for most fighters — that of becoming a chef.

Now, he even has his own cookbook.

According to a report of the Philippine Department of Foreign Affairs (DFA), Canoy launched his cookbook entitled "Food Feast: Traditional to World-Class Philippine Cuisine" at Bankstown Sports Club in Bankstown in New South Wales, Australia on June 9.

The Fil-Aussie, who lives in Sydney, currently works as the Vibe Rushcutters Bay sous chef.

During his boxing days, Canoy trained under the renowned Lope “Papa” Sarreal, tagged as the “Grand Old Man of Philippine Boxing.”

"Canoy's story is remarkable as he trained early in life to become a boxer. Moving to Australia in 1996, he pursued his ambition to become a professional chef by taking cooking courses and gaining experience under the guidance of some of the best chefs in the country," the DFA said.

Asked about his cookbook, Canoy said: “The recipes are made very simple for anyone to follow, and that readers are encouraged to experiment and replace some ingredients and in the process, make their own version of the recipes.”

 

Canoy said the cookbook was a product of a "community effort" as other Filipinos assisted him on the book including:

 

• Michelle Baltazar (Editor)
• Albert Prias (Concept and Design), and
• Millie Marcial-Phillips (Graphic Design, Production and Layout).

 

On his website, Canoy said that the “cookbook is more than just a collection of recipes.”

 

He said he chose to write the cookbook “to introduce Filipino cuisine, with a contemporary twist, to the wider Australian community.”

 

“[The cookbook also aimed] to show Filipino chefs, who want to work in Australia, a list of the dishes often served in top hotels, cafes and restaurants,” he said.

Kitchen champ

 

Born the second youngest of 12 children, his culinary journey started when he was 10 years old.

As a child, he used to help his mom sell fried cassava sweets (ukoy-ukoy), milk sweets (yema), and ice candy to supplement the family income.

 

When his family migrated to Australia, Canoy decided that he wanted to become a professional chef.

 

Despite all his culinary achievements, the Fil-Aussie chef considered as his career highlight the chance to prepare food for some 2,000 people during his homecoming party in the Philippines last year.

His boxing days over, Canoy said he now chooses to be a "champion in the kitchen." - VVP, GMA News