Eufemio "Fem" Barcelon is a VIDA volunteer working with the Municipality of Bacoor, Cavite as a Livelihood Training Coordinator. His assignment started in mid-2008 and ends in August 2010. His work may be one of the yummiest assignments there is, as it involves (among others) making low-fat salad dressings, baking and food processing. 

Hazel: How it is working back in Australia before you joined the VIDA Program?
Fem: I was a food product technologist and researcher in a private company for flour and ingredient business in Melbourne. I was in charge of product application development on non dairy cheese alternative, creamer and dairy substitute, non cholesterol mayonnaise, low fat salad dressings, innovation in bakery products, seafood, sports drinks and beverages.

H: What made you join the VIDA programme?
F: I applied as a volunteer after completing the research contract at Melbourne. I thought that volunteering offers a chance to become involved in a developing project as well as an opportunity to meet new and like-minded people. I also wanted to try out something different from my 'everyday' job. I was initially approached by Ms. Lita Gawaran of the Bacoor Livelihood Training Center. She asked if I could help them out. This opened the door for my volunteer work.

H: Tell us more about your assignment with the Municipality of Bacoor.
F: The Livelihood Training Center is under the Local Government of the Municipality of Bacoor. The Center offers short term Education and Trade Training to underprivileged out of school youth, and non working adults. The Center is providing short term Education and Livelihood Training with duration of six weeks to six months.

I am in charge mainly of conducting series of seminars and training demonstrations on food products development and innovation to trainors, alumni and students in baking technology, food service, barista, bar tending and food processing technology. I also assist in food packaging design, food safety and upgrading of training manuals.



Fem giving a demo on making no-cholesterol mayo and low fat salad dressing.


H: What is the biggest challenge in your assignment? How did you respond to that?  
F: Working as a volunteer stirs a lot of questions from the locals and is even marred with suspicions. Cultural and workplace adoption is one challenge. Understanding the local culture and workplace policy is the best way to integrate. To lighten my stay as volunteer, I always keep a good sense of humor; gets me through stressful periods.

H: What do you do during your spare time there?
F: In between a myriad of events, livelihood trainings and seminars, I find time to assist street vendors on their concerns (on food safety, hygiene and sanitation). On a lighter note, as Bacoor is near the coast, I do some fishing and swimming on free hours.

H: What’s your favorite local dish?
F: I always eat pork adobo, mongo and rellenong alimasag. Seafood, of course, tops my list! I also love eating salted egg.

H: Any message for potential volunteers?
F: I think the value of overseas travel to volunteers is very important. Exposure to different places and different cultures can help make a well-rounded person. My advice to future volunteers is: Be a volunteer, but think about what organisation you want to work with, and how long you want to give and participate. It's important that the expectations match each other, else there'll be disappointments. Don't bite off more than you can chew.