Foodie and trav­eler Alexan­dra Rocha gives a sneak peak of pas­sions that make her ex­cited for the year to come


“Iwant to eat my way around the world!” Right away, you know that Alexan­dra Rocha is pas­sion­ate about her food. Xan­dra first made her mark in the food and bev­er­age in­dus­try when she launched her very own small- batch, pre­mium ice cream prod­ucts known as Pinker­ton Ice Cream. Now, she is a well-loved food colum­nist at Malaya and the host of a food and travel show on So­lar News Chan­nel, Some­thing To Chew On.

As I asked her about her year ahead, it’s hard not be in awe about all that she’s achieved sim­ply be­cause she fol­lowed her love for food. Her no-frills ap­proach to sam­pling food from all over the coun­try and giv­ing her fans, view­ers, cus­tomers, and fol­low­ers the real score on her gus­ta­tory jour­ney in life is liv­ing proof that pas­sion plus ac­tion is the se­cret to suc­cess. Now, she is set to em­bark on her big­gest ad­ven­ture yet: her mar­riage.

Tells us more about Some­thing To Chew On. What in­spired you to host this show?

I have al­ways loved food and travel and have al­ways been cu­ri­ous about what it would be like to host a food and travel show. It al­ways seemed like such a dream job to me. I re­ceived a mes­sage one day from the pro­ducer of the show say­ing that while they were brain­storm­ing pos­si­ble hosts for the show, my name came up. They called me in for an in­ter­view and an im­promptu au­di­tion video. A week or so later they got back to me say­ing I got the job!

I wanted to help bring some­thing fresh and dif­fer­ent to lo­cal TV. I like things sim­ple and un­pre­ten­tious. I like hon­esty and trans­parency. I wanted to win the au­di­ence over by be­ing my­self and not act­ing or be­ing

maarte and over­done or wor­ry­ing so much about how I look. I just want to be real. I guess some­thing like a fe­male Anthony Bour­dain, but the lighter, sil­lier, and more bub­bly ver­sion. I was ex­tremely ex­cited and in­spired to host it be­cause it has al­ways been a dream of mine! Imag­ine, be­ing paid to eat and travel. Who wouldn't en­joy that?!

What is dif fer­ent about this show?

Some­thing to Chew On is very raw. It is not scripted; there is no stylist, or hair and makeup artist with us. We have a ba­sic itin­er­ary and work from there. It’s a lot of fun, and I feel so blessed to be work­ing with such an awe­some crew be­cause they al­low me to be my­self. I say what I think and feel on the spot. It's very spon­ta­neous, and or­ganic. We fea­ture places that aren't so known or pop­u­lar. We go deeper than just tast­ing the food in each prov­ince by get­ting to know the people be­hind it. Of­ten­times we dis­cover re­ally heart­warm­ing sto­ries be­hind how a restau­rant or food busi­ness came to be. Other than be­ing fun and easy to watch, it is also very in­spir­ing.

I hope to be able to in­spire people to travel around the Philip­pines more and learn about how truly beau­ti­ful our coun­try is. I hope that people feel my sin­cer­ity and ex­cite­ment in each episode and I do hope they laugh along with me when I fum­ble my words or speak in bro­ken Ta­ga­log. Most im­por­tantly, I hope they see that food does not have to be pre­ten­tious—that the best way to travel is to do as the lo­cals do, search for cul­ture, and tra­di­tion. To not be afraid to eat street food, or en­ter a grungy holein-the-wall spot or to try new, strange things. It is all part of the ad­ven­ture!

What’s your past year been like as a busi­ness owner?

It has been a roller coaster ride. As an en­tre­pre­neur, one should ex­pect it to be that way though. There are days that feel so hec­tic and stress­ful, and other days feel like they are go­ing by so smoothly. Some days busi­ness is boom­ing and other days when you are ner­vous be­cause sales slowed down.

What can we ex­pect from Pinker­ton this year?

Changes. I have been think­ing about a lot of things re­gard­ing Pinker­ton. I can­not say ex­actly what. But let’s just say, there are go­ing to be changes.

Tell us about your wed­ding. What are you most ex­cited about?

I am most ex­cited about mar­ry­ing my best friend and the love of my life, and hav­ing close friends and fam­ily there to cel­e­brate the big day with us.

What can we ex­pect from you this year?

This is a year of change and growth for me. I am gear­ing up to film Sea­son 2 of

Some­thing To Chew On, mak­ing some changes for Pinker­ton Ice Cream, and bal­anc­ing wed­ding plan­ning in be­tween.

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