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“OC helped me discover not just my passion for cooking and baking—but also who I am. It gave me the courage to start over, to grow, and to dream bigger.” 
— Ellen May Pagunsan, Culinary Arts Graduate & Pastry Arts Student 

Ellen May Pagunsan grew up in the scenic province of Antique, Philippines, where the mountains kiss the sea and mealtimes are an event in themselves. She graduated with a Bachelor of Science in Accounting Technology in 2019 because, at the time, numbers made sense. They were neat. Predictable. Balanced. 

But somewhere between balance sheets and budget lines, she kept hearing the call of the kitchen — the sizzle of garlic in a pan, the scent of bread fresh from the oven, the joy of making something delicious with her own hands. 

When she moved to Canada as an international student, Ellen originally enrolled in a business program. It was the “safe” choice. But the safe choice wasn’t the right choice. Soon, she swapped textbooks for chef’s knives and enrolled in the Culinary Arts Certificate program at ����SM, graduating in Winter 2025. Today, she’s adding a second credential to her apron pocket in the Pastry Arts Certificate program. 

A Place of Transformation 

For Ellen, ����SM wasn’t just a school — it was a turning point. “The hands-on training, supportive instructors, and encouraging environment gave me the confidence to chase my dreams and the skills to turn my passion into a profession,” she said. 

She learned to think like a chef: to be precise, creative, and resilient. She mastered French culinary techniques while proudly weaving in her Asian roots, proving that blending cultures can create magic on a plate. 

Her time as a Young Chef member of the  brought her face-to-face with industry leaders shaping the future of food. 

The Advice She Cooks By 

Ellen is quick to tell new students to trust the process. Be patient. Stay curious. “You don’t have to be perfect; you just have to keep going,” she said. “Even when a sauce splits, you can bring it back together—and that’s a lesson in both cooking and life.” 

For those weighing big universities, she points out what OC does best: community. “The learning is personal. The instructors know your strengths and how to help you grow. It’s a place where you’re not just a student number — you’re part of the family.” 

Her own leap from accounting to culinary arts taught her that it’s never too late to change direction. “Success isn’t about how fast you move — it’s about your commitment to growing, improving, and staying passionate.” 

On Love, Humility, and the Joy of Cooking 

To other chefs — seasoned or aspiring — Ellen offers this recipe for success: be kind, be humble, be observant. The kitchen is demanding, but respect, thoughtfulness, and a willingness to learn will take you far. Push yourself to improve but remember to savour the process. “Cooking is an act of love,” said Ellen. “When you see someone smile after tasting your food, there’s nothing like it.” 

Final Thoughts 

Ellen calls her time at ����SM “one of the richest times” of her life — a chapter where she’s discovered her voice, her strength, and her purpose through food. She has built the skills, heart and confidence to succeed in any kitchen, anywhere in the world. 

Her parting advice? Where you start doesn’t matter. If you have a dream, go after it. “It’s never too late to be whoever you’re meant to be.”