Nightcrawler

Three young professionals working behind the counter about what it takes to keepManilas nightlife vibrant

- Monina Chua

IT WAS DURING my last year of college when I braved through the night as a waitress. My part-time shift started by the time pink skies seized the afternoon. This meant hurrying from my majors, which ended just before the clock hit four. Upon arriving, I swept the cigarette-filled floors, wiped the cloudy tables, and huddled with the team for any last-minute announcements.

Needless to say, I was always beat but never burnt-out. Because beneath it all, I was happy. My mind has never been more alive and, as a writer, best believe it when I say this is rare.

And this was just within six months of serving. Among many takeaways, I met people from the industry who are dedicating their youth to mastering the craft behind the bar. At such a young age, they are pushing the boundaries of local food and beverage as they reshape the perception to what it really is: art.

Yassie Lorenzo, a barista at The Curator, stumbled upon her passion for coffee four years ago. After bagging the top prize at the Philippine Coffee in Good Spirits competition, she’s headed to Brazil for the world championship in November.

The same goes for David Abalayan, who is a bartender at OTO. David has spent a good five years and counting in the food and beverage industry, and after finding solace in creating thrilling and thirst-quenching drinks, the daily night shift has become his niche. David’s flow and flair behind the bar led him to become a finalist in the local portion of bar tending competition World Class earlier this year.

Patrick Curitana is the former head chef and mastermind of Dulo’s kitchen, whose experimental but homey approach on dishes raised the bar for drinking hubs in Poblacion. Currently part of the kitchen staff at Your Local, he continues to express his passion through gastronomical adventures.