May is Asian American and Pacific Islander Heritage Month (AAPIHM), a time to show appreciation for the distinct cultural experiences and valuable contributions of Asian and Pacific Islander Americans. We’re celebrating alongside associates who are honoring the month and sharing their stories.

Rockyleen Thompson and Gabby Cabacab, Northeastern University

We’re honored to share the story of two Northeastern University dining team members, who are both celebrating the month and reflecting on their histories and stories together.

(Rockyleen Thompson, left. Gabby Cabacab, right)

Rockyleen Thompson | Director of Dining Services at United Table, Northeastern University

“My roots run deep in Hawaii, where multiple generations of my family were born and raised. That Hawaiian heritage also includes Chinese and Samoan ancestry, which expands my cultural identity and history.

Hawaii’s culture is rich in music, dance, and storytelling. One contemporary local custom is gifting someone a lei to welcome someone. Of course, food is a huge part of the culture in Hawaii too: one native Hawaiian tradition is to host a pa’ina, or dinner party.

Some of my favorite dishes include poi, a traditional Polynesian staple food made from taro, squid luau, a Hawaiian side dish made with squid, taro leaves, and coconut milk, and kulolo, a Hawaiian dessert made with taro and coconut.

These dishes sparked a love for cooking that continues with me today. I’ve been working in the culinary industry for 35 years now, and I’ve worked everywhere from convention centers to retail locations, restaurants, and more. But I found my true calling in higher education, and I’ve been part of the Northeastern Dining team since 2006. My favorite part of the job is working with people from all different backgrounds to build an inclusive, welcoming community.

I believe that this month is a time to reflect on and celebrate the rich cultural history and diversity in the Asian American, Native American, and Pacific Islander communities. To honor this month, I’ve been gathering with friends and hosting potlucks or visiting local community events.”

Gabby Cabacab, RDN, LDN| Campus Registered Dietitian at Northeastern University

“I’m a first-generation Filipino American, and my Filipino cultural heritage is something that I am deeply proud of. Being first generation means I was the first in my family born in America. I carry my parents’ values with me, and they continue to influence me to this day.

My parents were passionate about the Filipino cultural value of Bayanihan, which means that a community should always work together to support each other without expecting anything in return. My parents lived the values of Bayanihan – my mom would often cook large portions for meals in case we had guests, and my dad would sometimes mow lawns for our neighbors just for the sake of the community.

My parents also cooked a lot of Filipino dishes with me, which eventually became my favorites. I especially love kare kare, a stew with a peanut-based sauce, vegetables, and oxtail, and tortang talong, an eggplant omelet that I would often eat with my parents in the morning.

I was always fascinated by food and the way it fuels the body, which led me to begin studying nutrition. I joined Chartwells in 2023 – here, I engage with our student body through one-on-one counseling sessions and on-campus events. I’m passionate about teaching students about culturally inclusive nutrition, and I want to help students learn about the history and techniques of different cuisines.

To me, AANHPI+ is an opportunity enrich my understanding of other cultures I especially love traveling and getting immersed in other cultures. This month, I’ll be visiting South Korea to explore the local cuisine, history, and people. It will be my first time visiting an East Asian country!”

David Carandang | Executive Chef, Fresh Ideas at Rockford University

“I was born in San Pablo City on Luzon Island in the Philippines, where my passion for food started to develop. My childhood was filled with home-cooked meals spent with family, and that family and food culture helped develop my love for cooking.

In San Pablo City, cassava is a common crop that we use for all kinds of dishes, from snacks to meals. I was always curious how such a mundane ingredient could turn into something so delicious. My family and I would often make popular Filipino dishes like cassava cake or manani, a crispy fried treat.

Looking back, those first dishes set the table for my career in food service and my love of baking. Now, my favorite dishes to make are baked goods—I especially love pandesal, a yeasty breakfast roll that’s a typical Filipino breakfast staple.

My mom and I moved to Chicago in 2010. At first I didn’t have much luck finding a job, so I turned to my love of cooking and started selling my own homemade Filipino dishes using our family recipes. My cooking started to get popular—our friends and neighbors were coming back again and again for traditional dishes like menudo, kaldereta, chicken inasal, and, of course, cassava cake.

That experience helped me get my first job at a retirement facility, where I started to develop more foodservice skills. I worked just about every job in the foodservice industry, from waitstaff to dishwasher to prep cook. Now I work as an executive chef at Rockford University with Fresh Ideas, where I get to share my cooking with students and live my passion.

I celebrated AAPHIM with the Rockford University students through the best way I know how – through cooking. My sous chef and I, who are both Filipino, put together a full menu of Filipino dishes like vegetable lumpia, vegan pancit, chicken adobo, and more. We shared our heritage and our favorite dishes together.

I’m glad I get the chance to share my Asian heritage with students at Rockford and make some of my favorite Filipino dishes for my community. I feel that my story of upward growth is a real reflection of the American Dream, and I’m excited to share the story for Asian American and Pacific Islander Heritage Month.”