Francisco “Cisco” Papica went straight from school in the Philippines to work as a porter in a busy kitchen whose porters only lasted a month or two. Six months later, he was still there - fascinated with what the chefs were creating around him. He was given his first station and his talent was soon spotted. It was the start of a career that brought travel throughout the Far East and the hands-on experience of its many cuisines and culinary delights
