Nurturing a New Passion
Filipina pop sensation Sarah Geronimo is cooking up more than just hit songs these days; she’s also stirring her way into the culinary world with dreams of opening her own food business. This revelation came during a heartwarming segment on her husband Matteo Guidicelli’s YouTube channel, where Geronimo shared her journey into the world of baking—a passion ignited during the pandemic lockdown.
Baking Up New Skills
Geronimo, known for her mesmerizing voice and captivating stage presence, expressed how her baking adventure began as a curiosity fueled by YouTube tutorials. “Although I could bake following the recipes I see on YouTube, I really wanted to learn the proper techniques. Consistency is very important in baking,” she explained. Her quest for culinary excellence didn’t just stop at casual baking; it led her to attend a professional baking school to refine her skills.
Inspired by Love
In the vlog, it was evident that Geronimo’s inspiration came from close to home. Her husband, Matteo Guidicelli, has been a significant influence and her muse in this new endeavor. “You are my inspiration because I want you to like what I bake. I hope to create recipes that are delicious and that others will enjoy because that’s where my happiness comes from,” she shared with Guidicelli during the discussion.
Dreaming Big in the Baking Business
Geronimo’s aspirations extend beyond just perfecting her baking skills; she envisions turning her passion into a profitable venture. “I wanted eventually to make it a business, because it would be a waste of the knowledge and skills acquired through experience and formal training if it’s only shared within your family,” she stated, hinting at plans to eventually open her own bakeshop.
However, she also acknowledged the hesitations that come with starting a food business, emphasizing the need for impeccable standards since it involves products that people consume. “But that’s still a long way off because, of course, I’m still hesitant. When you say food business, it needs to be really well managed because people eat what you make,” she noted, reflecting her thoughtful and cautious approach.