November 14, 2024
A harmonious kitchen: Collaboration of staff and volunteers at the 30th Anniversary Diligence Camp
By Dorothy Castro
Whether it be a Youth Camp, Scholars’ Camp, or Volunteers’ Camp, one thing is for sure: camp-goers enjoy the delicious vegetarian and vegan food that Tzu Chi has to offer. The food is not only prepared with care but also with attention to detail; every mealtime, dishes are perfectly lined up at each table, with chairs neatly set.
This has been the Tzu Chi practice for years, now showcased at the three-day Diligence Camp and 30th anniversary of Tzu Chi in the Philippines from November 7-9, at the Buddhist Tzu Chi Campus in Sta. Mesa, Manila. With the efforts of volunteers and staff, various vegetarian and vegan meals were served to about 300 individuals present at the said camp.
While being an Accounting Department staff, Joanne Prowel-Ang found joy in working in the kitchen, volunteering to serve meals for visitors and attendees. Serving as the middleman between the volunteers and staff, she ensured proper coordination of tasks. Together, they prepared dishes, as well as set up each dining table for mealtimes.
Prowel-Ang’s care in perfecting the proper meal set-up is a product of her experience assisting in providing meals during the Tzu Chi Youth Camp in the Philippines and Taiwan. Hence, she saw this three-day camp as an even greater opportunity to add to her knowledge and skills. This was also a treasured experience as she spent time with many volunteers.
“This is a privilege,” Prowel-Ang expressed, happily smiling at the thought of their successful participation in the Diligence Camp. “It feels overwhelming, especially because we can serve many guests. We are all lucky.”
Similarly, baker Adrian Neil Ang felt sentimental after he and Tzu Chi bakery volunteers created a three-tier cake adorned with the Philippine flag to celebrate 30 years of Tzu Chi in the Philippines.
With two fellow bakers Ginalyn Bujawe and Marlon Barbosa, Ang spent the week of the Diligence Camp and 30th anniversary celebration making several baked goods, such as the well-known Filipino pandesal (bread of salt), lemon cranberry bread, and lemon turmeric bread.
This Diligence Camp proved to be a chance for their team to create vegan baked goods that everyone can enjoy.
“These are all vegan,” Ang proudly said. “The substitutes we use are plant-based, like soy milk.”
Tzu Chi volunteer Sally Yuñez suggested the use of plant-based alternatives for the vegan cake. “We have to do this right, and we will surprise them all,” said Ang, recounting his conceptualization of the cake’s design. Having experienced creating customized cakes during his work in Palo, Leyte, this was a challenge he was more than willing to accept.
To these Tzu Chi staffers, this one-of-a-kind experience is unforgettable, a chance for them to share their expertise as part of Tzu Chi’s 30th anniversary and Diligence Camp.
Even days before the start of the Diligence Camp, volunteers put their best efforts into preparing vegetarian dishes.
A Tzu Chi volunteer ensures the cleanliness of the vegetables during preparation by washing them thoroughly.
Tzu Chi staff and a Tzu Chi volunteer work together in setting the tables before mealtime.
Joanne Prowel-Ang (left) works with fellow staff member Ian Manlulu (right) in setting tables.
Plating vegetarian meals are done with care, embellished with herbs and chili.
Dishes are prepared neatly, garnished with fresh vegetables like cucumber.
From left: Tzu Chi Philippines CEO Henry Yuñez, Tzu Chi Taiwan CEO Po-wen Yen, and Dharma Masters De Pei and De Bei sit together for a meal during the Diligence Camp.
Fresh fruits are served during mealtime.
At the Tzu Chi cafe, healthy vegetarian meals are also prepared for meetings with guests.
Adrian Neil Ang carefully layers the chocolate cake of Tzu Chi’s flag-inspired 30th anniversary cake.
For Adrian Neil Ang, putting together the three layers of heavy cakes was a challenge. He transported the layers separately from the bakery in Synergy Hall to the Jing Si Hall, where he assembled and decorated them backstage before the big reveal.
Tzu Chi Foundation Philippines’ 30th Anniversary Cake is a three-layer flag-inspired cake surrounded by cupcakes accented with flags.
The anniversary cake includes cupcakes decorated with Philippine flags.
Tzu Chi volunteer Sally Yuñez (left) poses for a photo with Adrian Neil Ang (right) after successfully presenting the cake at the 30th Anniversary of Tzu Chi Philippines.