Features—Chef Robert and Dr. Rose Marie Clemeña, married volunteers at the SVD Farm's Ecospirituality Center, share their story
At the SVD Laudato Si’ Farm, a renowned chef and an esteemed doctor of psychology began a new chapter in their life as a married couple, driven by volunteerism and a love for faith, food, and farming.
Married couple Chef Robert G. Clemeña and Dr. Rose Marie Salazar-Clemeña, PhD, left a comfortable life at Legazpi City, Albay, and decided to devote themselves, full-time, as volunteers at the Ecospirituality Center of the SVD Farm.
Read on to be inspired by their extraordinary story.
Chef Robert G. Clemeña is the culinary consultant and head chef at the SVD Farm's Ecospirituality Center. These days, he trains the kitchen personnel of the center and contributes his culinary skills to provide retreatants and other guests with excellent farm-to-table food.
Before he found his way to the Farm, his culinary arts journey took him from the prestigious De La Salle College of St. Benilde to the esteemed Institut Vatel International Hotel and Tourism Management School in France. He later proved his prowess as the Director of the De La Salle Lipa’s Institute of Culinary Arts (LICA) and a distinguished culinary arts educator at both the Divine Word College (DWC) and University of Santo Tomas (UST) of Legazpi.
Beside him stands Dr. Rose Marie Salazar-Clemeña, PhD, an esteemed doctor of psychology. Last year and earlier this year, Dr. Rose lended her expertise and assisted the Farm's management team. These days, she assists Chef Robert at the Ecospirituality Center's kitchen.
Dr. Rose has a very extensive history as a psychology educator as the former Dean of De La Salle Manila’s College of Education, Executive Vice President of the De La Salle College of St. Benilde, and Vice President for Academic Affairs of DWC-Legazpi.
Together, as two souls deeply rooted in their respective realms of culinary artistry and psychology, Chef Robert and Dr. Rose volunteer their knowledge, expertise, and time to help out at the Farm’s Ecospirituality Center.
Their volunteerism is complementary, with Dr. Rose's analytical mind and Chef Robert's culinary expertise. "Ako sa stomach, siya sa head," Chef Robert humorously noted.
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The couple’s journey of service and dedication to the Farm unfolded gradually, taking root during their initial visits to the place. It was during one such visit, in December 2021, that they stumbled upon the SVD Farm during their explorations in Tagaytay City.
During their visit, they met Rev. Fr. Samuel “Sam” Naceno-Agcaracar, SVD, Executive Director of the SVD Farm and Rector of the SVD-Tagaytay Community, and their connection to the Farm began to blossom.
A year later, in December 2022, their volunteer journey truly began. The couple spent almost a month dedicating their time and skills to the Farm, with Chef Robert assisting the kitchen personnel of the Ecospirituality Center and Dr. Rose assisting the Farm’s management team.
The following year, during Holy Week, they returned as volunteers for two weeks. Their commitment was palpable, and their connection with the land and its mission began to grow. It was around this time, while immersed in the Farm's atmosphere, that the couple began to experience a stirring within their souls. Chef Robert recalled, "We started helping the Farm. We kept coming back. We fell in love with the place."
On August 5, 2023 that Chef Robert and Dr. Rose decided to officially become full-time volunteers at the SVD Farm, “for as long as we're needed,” leaving behind their former lives in Legazpi City, Albay. “This year, we decided to resign from our work and (relocate here) so that we can concentrate and devote ourselves to become volunteers in SVD,” shared Chef Robert.
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As Chef Robert shared, their decision to leave Legazpi and devote their lives to the SVD Farm was borne from a deep sense of calling. This calling was illuminated by their shared faith and their desire to answer a higher purpose. As they spoke about their decision, Dr. Rose emphasized, "We decided to follow the Lord," said Chef Robert.
“As Rev. Fr. Jerry Orbos, SVD, says, ‘Travel light.’ Instead of just giving back, we want to pay it forward. … Sakto na ang knowledge and skills namin, sakto sa kung ano ang kinakailangan ng SVD Farm,” he added.
The couple's volunteerism became more than just intermittent visits; it transformed into a profound purpose. They dedicated countless hours to the Farm to answer a spiritual calling. The decision was mutual, a joint response to a whisper from the divine. With each return to the Farm, the call grew stronger until it echoed in their souls. The lyrics of "Pescador de Hombres," a song that invites one to be a "fisher of men," resonated deeply. Leaving behind the boat of comfort, they embraced a new shore—a journey of service to the Lord.
“That inspired us. Somebody whispered and called our names. During our visits here, in one way or the other, one time, we heard a voice saying, ‘Go to another shore.’ We left the boat and we came here to this shore (to begin) a new journey for the Lord. … It is the Lord that is calling. With the experience that we have had, it is now time for us to share our skills, knowledge, and techniques with the Farm,” said Chef Robet.
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The couple's contributions to the Ecospirituality Center extended beyond flavors to spiritual sustenance. They harnessed the power of shared meals, believing that God's presence is most profound when hearts connect over food and conversation.
“Mahal ko ang pagluto. Masaya itong gawain. Sa pagtulong ko sa Ecospirituality Center, ang pagluluto ay nagiging religious and sacred. Para sa akin, ang pagluluto, ang pagkain, it brings people together. … Jesus, everytime He creates a miracle, He asks people to eat. He would always compare eating to the kingdom of God. He would always say, the kingdom of God is like a wedding feast. Sa kasalan, you share the food, you enjoy the food, you laugh, you enjoy. That is where you experience the joy of the presence of God,” said Chef Robert.
“I'm very sad when families gather and eat together but they have cellphones on the table. That is sad. These distractions, they are outsiders you welcome into the table which interfere with your loving, talking. … Always remember that God becomes present when everybody around the table shares the food, shares the laughter, shares experiences of the day,” Chef Robert continued, emphasizing that communal dining invites divine presence.
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Chef Robert's culinary prowess played an integral role in their journey. His culinary adventures across continents allowed him to specialize in an array of intercultural cuisines.
“I specialized in French, Spanish, and Italian cuisine when we went traveling around Europe. When we traveled in Asia, I also became very familiar with Vietnamese cooking, Thai cooking, Malaysian cooking,” said Chef Robert. With a dedication to promoting local ingredients and using seasonal wisdom, the couple's contributions to the Ecospirituality Center's menu became a symphony of flavors and mindful consumption.
Their philosophy, as Chef Robert explained, was to work in harmony with nature. "As much as possible, we use whatever is in season, so that we don’t force nature to do what we want to do. We work with nature." Their culinary creations weren't just about nourishing the body but also about connecting with the land, embodying the ethos of Laudato Si'.
Looking ahead, the couple envisions a future rich in shared experiences and culinary wisdom. Chef Robert's plans include developing dishes that emphasize the use of herbs, cultivating a garden of flavors that pay homage to his role as a president and founder of the Herbs Society of the Philippines and to the herb and spice garden that he had initiated at the Farm.
“I will concentrate more on developing dishes with emphasis on the use of herbs. … We want our guests to experience dishes which are flavorful without resorting to too much artificial seasoning. … I have also introduced and planted some herbs and spices (such as cinnamon, vanilla, kaffir lime) here at the Farm, grown from seedlings from my personal garden,” shared Chef Robert regarding his plans for the kitchen of the Ecospirituality Center.
Chef Robert collected many of these herbs, spices, and other plants during his travels. “Many of these are considered as commonplace plants which grow everywhere. I want to reintroduce these herbs and spices to our food,” he continued.
The couple's dedication extends beyond the kitchen; they plan to train the Ecospirituality Center's kitchen personnel as apprentices, ensuring a legacy of professionalism and culinary excellence. According to Chef Robert, professionalism is very important in his conduct of the training for the Center’s kitchen personnel.
Chef Robert also shared that one of his upcoming projects is the publication of a book of recipes, some of which were based on his experiences at the SVD Farm.
When asked about what guests can expect from Ecospirituality Center, Chef Robert replied that they will experience a “holistic communion with nature” and, of course, “good and healthy food.” “The food that we provide at the Ecospirituality Center is not just food; it is an opportunity for you to talk with each other and experience each other’s company,” he shared.
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Chef Robert and Dr. Rose's journey is an embodiment of surrender, service, and shared humanity. Their decision to uproot themselves from their birthplace and established careers in Legazpi City speaks volumes about their commitment to answering a higher calling. Their story is a testament to the power of embracing change, sharing skills, and finding fulfillment in selfless service.
As they immerse themselves in this new chapter at the SVD Farm, their presence continues to enrich the lives they touch, and their love for culinary arts and ecospirituality becomes a source of inspiration for generations to come.
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For reservations and other information, including ways to support and connect with the SVD Farm, contact us through:
📞 0905-106-5499
📧 contact@svdlaudatosifarmfoundation.org.