It is not easy being a decorateur. It is no secret that knowing what the judges would be looking for is very important in a culinary competition. Since 2010 I had been observant on the things that other competitors do. This is the importance of research and being innovative. If one would want to win, never stop updating, think out of the box ideas and be patient. Designs are all around us waiting to be used, explored and be as an inspiration.
” We are the champions my friend!”
Congrats Team ISCAHM for achieving over-all champs at Chefs on Parade 2013! We did our best and it’s good to know that it is good enough! I’m so proud to be part of this team.
All glories to him! God bless everyone! Keep the fire burning! :)
ISCAHM’s cake got Bronze medal. 1 layer,16 inches in diameter.
“Celebration of smiles” (Matcha pound cake filled with red bean buttercream).
Born out of adversity, the Masskara festival symbolizes the resilience of the Filipino people.
“Celebration of smiles” highlights the inherent ability to keep smiling.
Regardless of dialect,of province, of age, or of stature, the one universal expression will always be a smile.
So stand with us and smile with us during “The Ultimate Asian Showdown” because it’s always more fun in the Philippines.
:)
Anonymous asked: Hi. I'm from ISCAHM too, batch 18 i'm taking up culinary for now.. I wanted to take up Pastry after ko matapos ito pero wala pa ako masyadong alam sa pastry, basic lang talaga. As in basic!! Mas okay bang pagkatapos ng culinary kunin ko na agad pastry? I wanted to ask more about yung diploma course ng pastry. I'd be glad if makita kita sa school! For more tips hihi. Wala kasi akong tumblr kaya Anon lang. :)) -rox
Hello Rox of batch 18! :) What I know about the curriculum of culinary diploma students is that they have pastry subjects din. Although basic lang, you’ll get to experience being inside the pastry kitchen pa rin. If I were on your situation, I’d wait for that to happen first and exp. the pastry courses, see if pastry is really my thing, and then decide about that. It’s really hard to give suggestion kasi lalo na malaking pera ang pwedeng ma-risk. I’d be happy to talk to you sa school, just approach me and I’ll tell you more if you want to. God bless schoolmate! :)
few days away from competition and we had just finalize the look of the whole cake. >.< Being fondant cake as I believe as my weakness, I don’t know if we can do it. Things are too much for me to handle. I’ve been away from here for so long as well. I hope all of this will be worth it, Wew….
“The Architecture of Taste”, Pierre Hermé (by TheHarvardGSD)
Pierre Hermé is widely considered to be the world’s foremost pastry chef. He comes from four generations of pastry chefs and bakers; he began his career at age of 14 with Gaston Lenôtre. He went on to be pastry chef for Fauchon and Ladurée in Paris before beginning his own enterprise in Japan. His first boutique opened in Paris, in 2002, and he soon became a sensation as a young pastry star. He is author of several books including Desserts by Pierre Hermé (1998) and Chocolate Desserts by Pierre Hermé (2001), with food writer Dorie Greenspan; and Pierre Hermé Pastries (2012) with Laurent Fau. He was awarded the Chevalier de Légion d’Honneur, by Jacques Chirac in 2007.
Pierre Hermé is known for eliminating excessive decoration from his pastries and for exploring a “universe” of tastes. He uses sugar or salt in unexpected ways to bring out nuances of flavor. He studies and revises his own recipes. Citing these methods, Jeffrey Steingarten, writing for Vogue Magazine, called Hermé the “Dior” or “Picasso” of pastry—this comparison is often quoted.
In his lecture, Hermé will describe the development of a series of his pastries from an original intuition to the elaboration of specific flavors, textures, and formal manifestations that give each its own character. A guided tasting of the pastries will be part of this event.
zeroblizzard asked: hello kasali ka sa COP????
opo.. napili po ako irepresent ang school namin dun. Nakita ko kasali din kayo :) ano po category niyo?
Guess who’s chosen and given the chance to participate in a national competition again???!!!! ME! The video above is about the upcoming Asian competition that’ll be held from Feb. 18- March 3 here in the Philippines. And I’ll be competing for the “Creative cake decorating-LIVE”. Team of three to make a one-tiered cake for two hours with the theme “The Ultimate Asian Showdown”. Wish me luck guys, I hope we’ll get what we deserve. Please pray for me..that’ll be a big help. :)
Pancake Art!
- extra tutorial here
(via thecakebar)
O is for Opera Cake! :)
Perfect cake for New Year! :)
Happy New Year my Followers!! I hope each and everyone will seize this year and be happy :)
(Source: kaeara)
(Source: nayelialexanda)
5th gingerbread house (the last one I’ve documented- we made 7) :)
This is the best among the ones I’ve posted. I love the new door, it looks really clean,well-piped and sophisticated for a door. Instead of small swag(stringworks), I decided to make 2 big and longer ones ,and I intersected them.
I can’t believe I did this one. This is more than what I’d expected for, and I’m so happy all of the houses I and my partner made got sold(even the first one! :)). I hope those who’ve bought our gingerbread house is happy :)
(Source: thepastrychefdevotee)
