Who the heck is Joshua Yves?

Where to begin?

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Hi, I'm a Chef by heart and profession. I am in no way the next culinary prodigy of this generation, but I am indeed still very passionate about my craft and always looking for ways to innovate, create new things, and explore new flavors.

I grew up in Manila here in the Philippines, right in the hustle and bustle of the city. I came from a small family, I have only one sibling, Ira Locnen, whom is an actor - not the pretentious type at least. My parents are Helen and John Locnen, to whom I owe everything that I am right now and I am grateful for how they guided us in every aspect of our lives.

I know this seems narcissistic to be writing about myself in such a manner but I enjoy telling stories and this is the first time that I

will be writing a blog here in my business website. I hope this gives you a more personal connection to me when you buy my baked goods.

Early in my life, I have always known that I will cook or bake for a living, I have known early on that my passion lies in the world of the culinary arts. I am lucky enough to grow up with amazing cooks such as my Mom (well I know we can all argue that our moms are the best cooks) and also my Lolo. I grew up with incredible dishes that I still enjoy to date, from everyday dishes like my Mom's Tinola, Sinigang, Kaldereta, Tortang Giniling, Picadillo, and many more dishes that until now serve as my comfort food. Ask any of my friends they will all say that you can't be late to a party at our house if you want to eat my Mom's famous chicken wings which really goes by pretty fast if you don't arrive on time. Growing up, my Lolo and Lola are only here during Christmas season because they work at the USA. This is the only time I get to eat my Lolo's cooking which are mostly Chinese food; from just stir-frying anything that is available in our kitchen and still would end up tasting amazing; to his soups and stews. I would never forget his famous Kikiam. It is not the type you see on the streets along with fish balls - this one's the real deal. There are whole pieces of pork tenderloins in the wrapper not like the processed stuff where it's all ground pork.I am indeed lucky to have experienced all of this delicious food growing up.

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Early Inspirations.

My earliest memory of learning something related to cooking was during my childhood, My Lolo taught me how to kill a crab. From how to properly hold them to avoid the claws and where to stab them to kill them quickly. He always liked having fresh seafood at home and often times we have crab or shrimp. I also remember my Lolo scaring Ira with the live crab before he teaches us how to kill them. Besides the crustacean homicide, I learned the ropes just by watching my Mom cook, sometimes assisting her by chopping garlic and onions. In our house we always eat togethereveryone has to stop whatever they are doing when it is time to eat, that taught me the notion that food is something to be shared and food always tastes better when you eat it with good people.

Another major influence in my life is travelling, I have been lucky enough to be able to go to a few countries here in Asia. I think I will save my travel stories for another blog.

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Before Oven Spring.

Eventually I took up B.S. Hotel and Restaurant Management as my degree, I went to Far Eastern University. During my college days my first love about HRM was not actually cooking but bar-tending, I even represented FEU in a number of flairing and cocktail mixing competitions (again maybe a story for another blog). I had my OJT at Sofitel Philippine Plaza where I worked as a bartender and I even extended working there for 3 months even though my OJT is already finished.

After graduating I was part of the opening team of Maple, a fine dining restaurant in BGC. I was a server there. While i was working at Maple that is when my Tita Sue offered to put me through culinary school, hence starts my culinary journey. I am very lucky to have someone believe in me that I can do it. To show my gratitude I promised myself to work hard and do my best at culinary school, For that I am forever thankful to my Tita Sue.

I studied Culinary, Baking and Pastry Arts at Global Academy. There I learned the basics in French cuisine, the skills that I needed in pursuing a career in the kitchen. Our Chef Instructors Chef Rich and Chef Angela were very skilled and very strict when it comes to application of their teachings in our laboratories. I had a great time learning and made great friends along the way. My time at Global really burned the fire of my passion, it made me realize that this is what I want to do as a living.

For my OJT in Culinary school at CUE Modern Barbecue at BGC (Already closed now) I finally got to work inside a kitchen. I was assigned as a Garde Manger and also as a Grillardin. I handled all the cold prep, salads, desserts, sandwiches, sauces and dressings while as a Garde Manger and as the Grillardin I handled the grilled items, ribs, burgers, slabs of corned beef and aslo all the fried items because the deep fryer was also in my station.

My first job after culinary school is where I got most of my experience in the kitchen. I worked as a Pastry Baker/Pastry Chef at EDSA Shangri-la.

It was a dream come true for me to be working in such a prestigious hotel. I worked there for 2 years, I had plenty of challenges and also a ton of new skills i got from my time there, not to mention my mentors there, Chef John, Chef Jo, Chef Garie and to all my co-chefs at the pastry kitchen I learned a lot from all of them. (I guess Shangri-la stories should be another blog of mine)

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A new beginning: Oven Spring

I reached a point when I was working at Shangri-la I felt a bit burned-out, don't get me wrong I loved working at Shangri-la and I enjoyed every day of it. I just felt like there is plenty of room to grow and explore, so I left. I used my last paycheck to buy an oven, basic baking tools and my Tita Yen from the US even gave me my first Kitchen Aid.

While I had no job I spent my extra time baking, usually i baked for family gatherings and for friends. As i got positive feedback from my products. I first made cookies, cream puffs and sansrival during my early months of baking.

One of my close friends Chef Jericho (My former classmate at Global Academy) contacted me one day and asked me if I am interested in teaching at FEU because they offered a new subject for HRM students which is Baking and Pastry. One thing led to the other and the next thing I knew is that I am now a Chef Instructor at my alma mater. I guess I would have not accepted the offer if it was not FEU. I enjoyed teaching quite frankly more than I expected. Entering the academe has been an enlightening experience for me because I love the subjects that I was teaching and also I loved sharing my experience to the students.

I eventually transferred to another institution, St. Jude College, because a former teacher of mine when I was at FEU is now the person in charge there, Chef Arnold. My stay at St.Jude was very humbling because it is a much simpler school than I am used to and i saw that as a good thing because I understand that the students there are appreciative of my teachings and I am always grateful for that.

While I was teaching i slowly started developing a brand, because my drive has been focused on starting my own business and I kept on teaching as an added source of income to sustain my business. hence Oven Spring was born,

Why the name? by definition the word oven spring means the act of rising of baked goods inside the oven from dough to an amazing bread, the scientific reaction and transformation of the mixture into something delicious like a cookie, muffin, cake, or any other form of pastry. That is what amazes me to this day when I pull out a new batch of banana bread from the oven. Oven Spring makes regular ingredients into something remarkable and truly unforgettable (If I do say so myself)

Oven Spring is now on its 3rd year and I am very thankful for all the positive feedback and regular customers. Rest assured that Oven Spring will continue to grow, offer more products soon, We promise to maintain the quality and taste that we are known for. Oven Spring is just starting. Thank you for being with us at the beginning of our journey. #TheBestBananaBreadinTown #OvenSpring