Career & Finance / Fulfillment

My Smart Financial Investments

I’m a person who always initiates new things. I’m a graduate of BS Food Technology Batch 2012 and at the same time, I’m into writing.

Back in 2011 when I was a student, I published my first book, “Cheater’s Digest” under PSICOM Publishing, Inc. in which I discussed my opinions and observations about the irregularities of learning. In the same year, I came up with the idea of creating a magazine to which I can relate my profession. And so, as a student about to graduate, I took the risk of publishing the First Food Technology and Nutrition Magazine in the Philippines– FOOD, HEALTH & SCIENCE (FH&S) Magazine and distributed this nationwide with 30,000 copies. Through this, I was able to sustain my interests in media, writing, and food science by being a Food Scientist in the modernized era.

I can say that all of the money that I saved from college that was spent on the magazine has now been paid off. I’m 23 years old and enjoying the struggles and challenges that I am encountering. It’s not easy to run and create progress in your own business while being competitive in the shared global-local market, but this doesn’t stop me from doing whatever I want. Now, I’m a living proof that you can create opportunities through your own hobby and at the same time, bridging your profession into it.

The environment necessary for this to happen is simple: uncompromising standards to enhance the professional experiences and a working atmosphere that encourages creativity. Only those who risk going too far can possibly find out how far they can go. I do not choose to be a common man. It is my right to be uncommon – if I can. I seek opportunities – not security. I do not wish to be a kept citizen, humbled and dulled by having the government look after me. I want to take calculated risks in order to dream, to build, to succeed.

The photo above is my food recipe that I will be releasing in FH&S Magazine. It’s my own dish formulation, Aromatic Volatile Lemon-Flamed Spiced Carrot Pasta, a molecular cuisine.

About the Contributor

Richmond Victor Ejanda is a Food Consultant, Publicist and the CEO of Food, Health & Science (FH&S), the Philippines’ First Food Technology and Nutrition Magazine.

See all of Vic Ejanda's posts →

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