Filipino Heritage Honored Through Food
Jan Parker takes her work seriously as owner and chef of Jan Parker Cookery in Tacoma, Washington. Her disciplined work ethic is a result of growing up with a father who managed galleys for the U.S. Navy, as well as her mother, who raised two children as a single parent when her father lost his battle with cancer in 1988. She is fiercely loyal to her Filipino roots and makes it her life’s work to introduce as many people as she can to traditional classics like Chicken Adobo, Lechon, Chilled Chili Garlic Noodles, Beef Lumpia, and even Banana Ketchup.
Banana Ketchup? Yes. During World War II, American soldiers influenced the cuisine in the Philippines by introducing fast-food favorites such as hamburgers and hot dogs. However, with tomatoes in short supply, banana ketchup was invented and it’s been a staple ever since. Sweeter and fruitier than the American version, Banana Ketchup is made from bananas, vinegar, sugar, and spices.
Aside from this savory sauce, Jan Parker Cookery has delighted guests at the Proctor Farmer’s Market in Tacoma for the past eight years, offering fresh, farm-to-table dishes. She is also proud to offer greens from the women-owned farm, Share the Wealth Organics. When she’s not cooking, she teaches culinary classes, and just recently partnered with Bates Technical College to mentor students involved in the Island in Harmony project, a pop-up bake sale led by the students themselves.
What inspired you to get into foodservice?
“My mom and father were both avid cooks, and my dad worked in the galley for the US Navy. I would have to say that my parents inspired me to get into food. It’s the way within the Filipino culture that we show our care for one another.”
What do you love about your business?
“Being in the food and hospitality industry is one of the greatest ways we connect with people not only through our teammates at work, but we also get to show and teach our customers how to eat Filipino food. It’s a great combination of Spanish, Chinese, American, and Malaysian cuisine. As a female Filipina chef, I enjoy being able to shave the dynamics within our kitchen to reflect one with more care and compassion. True membership involves building your teammates to where they can succeed in their future professions.”
What's the most interesting thing to happen to your business?
“Jan Parker Cookery actually opened on German soil because my husband was stationed in Germany. I opened my own business on a U.S. military base. It was an achievement to do the paperwork, which was all in German, to form my business. My local celebrity started by making frequent appearances on the Armed Forces Network, which eventually trained me how to navigate mainstream media such as the Food Network.”
Jan’s accolades have been steadily increasing with appearances on the Food Network’s shows “Chopped” and “Ciao House 2” where she eagerly fused Filipino cuisine into Italian classics. She was also named “Best Chef” by South Sound magazine, which serves the South Puget Sound region, including Olympia and Tacoma, Washington.
What was the biggest business challenge you overcame?
“The biggest business challenge I’ve overcome is submitting a proposal for a restaurant space, being selected, and granted some money to open a place for Filipino food. This is a success and challenge because opening a restaurant from a cold shell takes up a lot of energy and resources. We are currently in the process of figuring out a funding gap.”
What Cambro products help make your business work?
“We love Cambro so much. Jan Parker Cookery operates at Proctor Farmers Market and offers catering services. We use Cambro containers for our daily operations and heavily use hot boxes for transportation. There is not a day that we do not use a Cambro product.”
Author: Cynthia Connally is the Digital Communications Manager at Cambro.
