Did you know she wanted to be a fashion designer?

Aileen Anastacio
38, TV host (QTV's My Favorite Recipes and True Confections), cookbook writer, owner C’est Si Bon Corporation, mother to Sabrina
"I tagged along with my sister in a cooking class in Quezon City. I was around six then. I got interested but it was really my sister who cooked the whole time until we grew up. Then in college, I started experimenting because I had free time. My best friend Marivic and I would make brownies then bring it to school. After class, we would bake something. I went to the States after that then I took more classes and I got so interested that I decided to apply in a cooking school. In a funny twist of fate, I became a chef while my sister became a businesswoman."
Culinary pedigree: California Culinary Academy, and short culinary arts courses in Thailand, Vietnam, Singapore, and Italy
First cooking gig: La Nouvelle Patisserie in San Francisco. I handled the tarts and pastries; the fresh fruit tarts and all the muffins. Plus the deli. I handled the sandwiches.
If not a chef, I would have been: a fashion designer. I wanted to go to Fashion Institute of Technology but I cannot really draw.
Dining room décor: Tropical
After work hangout: Home
What made you decide to open a restaurant? Passion for food and pastries. (She owns Goodies 'n Sweets.)
What’s your favorite dessert? Banoffee. I like the texture of the banana with the chocolate.
Fave resto: Here in Manila, I like Sala and Sala Bistro. The food has been consistent. It’s fresh and not too oily.
Cake or ice cream? Cakes because it has more varieity than ice cream.
Pantry must-haves: Milk and butter. Milk to start your day. Butter to spread something on bread. Also for whenever I have to bake something.
Favorite childhood food memory: I remember eating spaghetti and meatballs with my dad in this restaurant at the Italian Village near our house in QC; they supposedly had the best Italian food then. When my dad didn’t want to eat at home, we’d eat there.
Last meal on earth: I want osso buco and lobster. With polenta. That's comfort food for me.