Truffle Tower reinvented

The Tabugs and I go way back. 30 years easily qualify as WAAAY BACK. There's Mama Tabug, Papa Tabug, Tabuging, Mini Tabug and Micro Tabug. I owe Tabuging my highschool diploma for without him, I would have never made it through computer science. He may actually have single-handedly accomplished our entire Senior D class' BASIC final project in casette tape (circa 1987). Anyway, I deviate... Mini Tabug just got married.

For his wedding cake, Mini presented me a challenge: a dessert ensemble. And it had to be something I had never done before. Cheeky, ha!

I may have spoken of it before... that supersonic whirring of the mind when a good idea hits, a light bulb moment-- it happened again.

For love of the Tabugs, I came up with a tribute to my favorite Starbucks concoction, The Caramel Macchiato: layers of chocolate cake, caramel sauce and coffee buttercream. Embellishments were floral appliques using almonds, hazelnuts, pistachios and pecan halves. And a special mirror-based display was designed to have a core of hundreds of fresh chocolate truffles in Rum, Mandarin and Raspberry.

News just in: The entire lot was wiped out!

Destination: Temple Hill

The day after an exceptionally hard 15-hour teaching day at Benilde (and I mean, on my feet the ENTIRE 15 hours!) and with a barely-open eye, I found myself back on the road early this morning heading towards Antipolo... the land far, far away. Exactly 31 kms. away. ONE WAY. This was Day1 of my promise to teach at Temple Hill International School. Yes, a high school. It took a year's courtship before I finally agreed and now I'm glad I did.

Temple Hill is unique in that it offers alternative and wholistic approaches to learning. The facility is provincial only in its location, certainly ahead of its time in thrust. The structure is zen-like with windows and large doors wide open, allowing cool breeze in from the well-tended plots of herbs and vegetables that cover the 3+ hectare property. This is to be the source of several ingredients I will use in my baking sessions as well as part of our pesco-vegetarian meals and wonderful teas.

This character-driven group of 15 students from grades 7-12 will make up my class for school year 2008-2009.

I dream in SUGAR

I always swore I'd try anything once. And through the years, my mom has rolled her eyes at my various experiments. Admittedly the list is a bit long and a tad.... eclectic. Sports covers: tennis, badminton, softball then baseball, then soccer, and now long-distance running and of course, scuba diving... there was once horseback riding, painting, pottery, even Ashtanga and Bikram yoga... boxing, Bakbakan and capoeira... believe it or not, my youth also dabbled in the performance arts: piano, voice, ballet, jazz, tap, and a looooooong loooooooong time ago, the hula. Stop laughing, you might hurt yourself! One thing I am NOT is boring.

There continues a yearning to explore, discover, experience. Most you thirty-somethings get what I mean, right? The itch to be this, and to be that. To be MORE.

One perennial dream is to learn the fine art of SUGAR PULLING. Include casting, and blowing. Fingers crossed, it now seems soon that would be another dream fulfilled.

At MAFBEX 2008, one of the events I helped organize was SUGAR SHOWPIECE. The top tandem was to be Waterfront Manila Pavilion's Mel Avino and Ador Mendoza. Chef Mel is a veteran in all types of culinary artistry, sweeping competitions from fruit and vegetable carving, to ice and snow sculpting both here and abroad. Chef Ador just did the country proud with his Pastry Showpiece bronze medal coup in the recently concluded Food Hotel Asia Culinary Challenge in Singapore as part of the Les Toques Blanches Philippines Culinary Team. Arrangements are being made to have Ador share his expertise in class and I am securing the top slot for myself!


Wandering the city of Beijing last summer, Sabrina Gan and I stumbled upon a street artist who awed with his primitive version of BLOWN SUGAR. A basket of brown taffy kept warm by a kerosene lamp was his only prop. It was so amazing precisely because of its rawness. Move over, Ewald Notter!

Baking 101

The College of St.Benilde's School of Hotel Restaurant and Institution Management (SHRIM) has co-hosted the Manila Foods and Beverages Exposition at the World Trade Center for the past 2 years. It is definitely a win-win situation as the trade show is a great venue made a-buzz with students and their activities.

For someone who has been known to lecture for 6 hours straight, I should have had more faith that I could pull off a mere 2. Give me a mike, an audience and BAKING as a topic and you have to stand back-- because I will be spinning! And today I zzzipped!!!

For Baking 101, the lecture, I chose to impart tips from experiences picked up the past 15 years of practice. I admit to also shamelessly quoting and borrowing from Regan Daley's insightful 'In The Sweet Kitchen'. Although a lot of the materials in her recipes would be near-impossible to source locally, the book is an invaluable reference particularly for ingredient information, one I highly recommend for enthusiasts.

It never ceases to humble me how a teacher holds such a position of power. A teacher has the ability to influence, mold, affect. It is actually a little scary. And cool at the same time.

The table turns...

Stephen Almeda, Dante Abalos and I are like spirits, consumed with passion for pastry. We hyperventilate when conversing about sugar and chocolate. These are my boys from our very first batch of culinary majors (ID #102) who have since persevered to hone their craft. Every once in a while we touch base, and when I am lucky I get pasalubong.

Dante was one of the three fortunate to assist Chef Nick Malgieri during his recent 2-day workshop at the Rockwell Tent. It was an inspiring experience he shared by getting me an autographed copy of 'Perfect Cakes'. Yes, Dante, you brought me cake and truffles too.

And you know the heavens are smiling upon you when a treat like fresh-from-Paris macarons drop onto your lap. Stephen knew I would be one to appreciate Laduree's signature confection, but I don't think he was ready to see me practically weep with every nibble.

Before his European sojourn, Stephen completed apprenticeships with Makati Shangri-la and The Bellevue Alabang. He also went for further studies with ISCAHM's Ernie Babaran, himself a big influence in my career. Dante is now an integral part of The Peninsula Manila's pastry kitchen and remains a genuinely enthusiastic practitioner, often sharing recipes and techniques with his old teacher.

Ole!

I just love thematic affairs! More often than not, they get the creative juices flowing almost instantly. And when the lightbulb pops and the ideas click, I'm on a roll! Clients who have witnessed this phenomenon swear to practically hear my mind whir and see my eyes glaze over as images flash faster than I can explain.

On June 7,2008, family, friends and dedicated students gathered together in thanksgiving for Ms. Ginajane Grey's 49th birthday. The surprise tribute to their beloved dance teacher was made even more special with the personalized menu prepared by Chef Jessie Sincioco with dishes like "Jazz For You", "The Veil", " Pasadoble de Pollo y Pescado", and a special dessert especially concocted for Ginajane, "The Dancer".

Dornet Venturanza entrusting the design of the birthday cake wholly to me was an honor-- considering how OC we both are! Research on trajes de flamenca came up with vibrant colors, classic patterns, wild ruffles and romantic mantons. It was uncanny how everything fell into sync.

FINALLY!

It's up, folks! www.peachyjuban.com is finally up! Thanks to the brilliance of Bibsy Torio, SHORTCRUST has now joined the 21st century. Do check out our spanking new and hot website, and see me through Bibsy's eyes.

Testing, testing, 1-2-3...

In just a matter of hours, fruition.