Janice de Belen on motherhood, empty nest life, and finding joy in everyday moments
Few celebrity mothers have navigated the changing rhythms of family life as gracefully and as honestly as Janice de Belen. Fresh from a widely talked-about conversation on motherhood, independence, and empty-nest life, she opened up about the quieter season she now finds herself in, one where having all five children—Luigi, Inah, Moira, Kaila, and Yuan—in one room has become “such a luxury,” and where Mother’s Day now carries a meaning far beyond gathering around the same table.
“These are the moments they make time to be with you,” she reflected, speaking with the calm candor that has long endeared her to generations of Filipino mothers. With her children now grown and living independent lives, Janice shared that she is learning to embrace a slower rhythm—rediscovering hobbies, returning to crafting, cooking, rest, and even the simple joy of doing nothing.
It was in this spirit that she led a Mother’s Day cooking demo hosted by Cold Storage, where the gathering centered on food, family traditions and the everyday rituals that often become a mother’s most lasting memories.
That afternoon, she made one thing clear: she won’t be cooking on Mother’s Day.
Home, memory, and the small rituals
In a candid exchange ahead of the demo, Janice reflected on how her most vivid food memories with her children were never defined by elaborate meals, but by the small, familiar rituals at home—movie nights on mattresses pulled into the living room, spontaneous nacho nights, and late evenings that often ended in shared snacks and laughter.
“More than anything, it’s hearing their laughter,” she said. “That’s what I miss the most when we’re not complete.”
Now that her children are building lives of their own—with a future wedding on the horizon—Janice admitted that even long-held traditions like Sunday dinners have naturally evolved, shaped by distance, schedules, and changing routines.
Motherhood evolves, but good food and family always find their way home
A simple approach to cooking
From these memories, the conversation shifted to the more practical side of her kitchen life—where convenience and quality now play a central role. Living in BF Homes, she shared how access to fresh deliveries, especially during the pandemic, reshaped the way she shops and cooks, a habit that continues today.
“I still go to the market sometimes,” she said, “but convenience and quality matter now more than ever. For hard-to-find fish varieties and other seafood items, I go to Cold Storage Seafood.”
A self-described simple cook who prefers familiar flavors over experimentation, Janice said her approach to food mirrors her personality— grounded, uncomplicated, and rooted in comfort.
Back in her element
In many ways, that same ease carried into UM Kitchen Studio in Horseshoe Drive, Quezon City, where the cooking demo was held.
With formal culinary training from the Center for Asian Culinary Studies under chef Gene Gonzalez—and experience fronting her own cooking-and-talk program—she brings a background that makes her comfort in the kitchen feel both natural and earned.
Dressed in a chic denim-on-denim ensemble and moving around the kitchen with practiced ease, she slipped effortlessly into the role she seems most at home in—mother, host, and homemaker.
The exclusive class gathered members for an afternoon centered on homemade seafood dishes. Janice prepared Shrimp Linguine using Lokal Shrimp, and Honey-Glazed Black Cod using black cod (gindara) from Cold Storage. Lokal is a line of export-quality seafood sourced locally from various regions across the Philippines, which uses Cold Storage Seafood’s innovation and technology to make it available all year round.
“Mothers are at the heart of every home, and this special class is our way of honoring the love, care, and generosity they give every day,” said Marco Qua, president of Cold Storage Seafood. “At the same time, we want to thank our loyal patrons who continue to make Cold Storage Seafood part of their family celebrations.”
Ways with fish
True to her relaxed approach in the kitchen, Janice also shared practical, no-fuss tips for working with fish—shaped more by instinct than strict measurements.
It begins with proper preparation: fish should always be patted dry before seasoning to remove excess moisture and preserve freshness. If it needs to sit, she recommends changing the lining to keep it dry.
Seasoning, she noted, should be done close to cooking time—about five to eight minutes before hitting the pan—since fish absorbs flavor quickly.
For flavor, she leans toward balance with a touch of sweetness, often using honey in marinades and working intuitively rather than by measurement.
“I never measure when I cook,” she shared.
Her usual mix includes light soy sauce, honey, and olive oil, adjusted to taste. She also emphasized not wasting marinades, which can be reduced into sauces or reused for other dishes.
To balance richer flavors, she often serves a simple side salad with balsamic glaze, calamansi, honey, and sea salt—adjusted to taste.
“Taste it,” she told participants. “If you want it sweeter, tarter, or a little spicier—adjust it. That’s the fun of it.”
The gathering underscored a familiar sentiment—that food remains one of the most enduring ways families connect and celebrate together.
For Janice de Belen, motherhood today is less about gathering everyone under one roof and more about treasuring the moments they still come home—for dinner.
