ON January 25 Rizalino Mañas, Bryan Dimayuga and Vicente Cahatol will be on their feet for 10 hours, working under the scrutiny of judges in Lyon, France. As they create three entremets, three ice cream cakes, 12 plated desserts, one sugar showpiece, one chocolate showpiece, one ice carving and one chocolate carving from a block, they will also be making history for the Philippines because, for the first time, our country has qualified for the prestigious World Pastry Cup.
The Coupe du Monde de la Pâtisseire is staged every other year with the goal of bringing together the global pastry-making elite. It has been dominated by France since it started in 1989.
“We have been trying to get in for 10 years,” revealed James Antolin, vice president of the Pastry Alliance of the Philippines (PAP), an organization committed to the advancement of the local pastry arts and baking industry. Since its inception in 2008, the group has been tirelessly providing chefs with opportunities and a forum for professional and educational development and sharing of information. The rest of the PAP board of directors are Buddy Trinidad of Park Avenue Desserts, Penk Ching of Pastry Bin, Peachy Juban of Shortcrust, Dan Basilio of Lyceum of the Philippines University–Manila and Jackie Ang-Po of Fleur de Lys/CaraMilk Creamery.
Mañas and Dimayuga earned the spot in Lyon after a laudable performance at the Asian Pastry Cup in Singapore last year. Since Cahatol has been extending assistance to the duo in their competition requirements, he was the most logical choice for the third member required at the World Pastry Cup. All employed at Makati Shangri-La Hotel, the three chefs brainstorm, experiment and practice for the competition in between their shifts. Needless to say, this endeavor has given them many sleepless nights.
“It is hard work, it is exhausting and it leaves you hardly any time for anything else but if you love what you do, if you’re happy with what you’re doing, then you will persevere,” rationalized the 24-year-old Dimayuga. “Planning is most important. We start with drawings then we ask Vic to make styrofoam models, we have to see how the sections fit, if it is sturdy and balanced,” De La Salle–College of Saint Benilde graduate Mañas explained the process of coming up with a showpiece. Paete native Cahatol was still in disbelief during the interview. Being part of the team is a dream come true. He has been carving and winning local contests since he was 17 years old. Now 36, he is off to show the world what he can do.
Going up against the big guys, who are equipped with the latest in technology and backed by their respective governments, will be tough. Add to that the jetlag, the freezing weather and the unfamiliar kitchen. But it’s a challenge that the delegates have psyched themselves for. “We are proud to be doing this, we are happy that the Filipinos are being recognized in the international arena,” Antolin reiterated. Win or lose, they won’t go home empty-handed. “The exposure, experience, the learnings are priceless,” he concluded.
Visit the Facebook page of the Pastry Alliance of the Philippines and send our team some love. Follow the instructions on how to vote for their entry to the poster-making contest.
The Pastry Alliance of the Philippines is supported by Kitchen Aid, Peotraco, Gourdo’s, Wofex Philippines, Makati Shangri-La, Le Jeunes chefs LPU, UNICOMM, San Miguel Great Food Solutions, PCSO, KLM Royal Dutch Airlines, Les Toques Blanches Philippines, FCCC, De La Salle-Benilde, Top Chef Enterprises, Magnolia, ESV International Corp. and Ferna.
Nana Nadal