Since winning the grand prize in the baking category of the Great Maya Cookfest in 1983 for her original mango cake recipe, Chef Jessie Sincioco suddenly went on a meteoric rise in the culinary scene.
Among the many food establishments which tried to lure her, however, it was erstwhile Hotel InterContinental Manila’s pastry section that beat everyone to hiring the champ. In fact, so eager was Makati’s foremost hotel establishment to have Sincioco among their touque-wearing staff that they pulled her out of a mandatory three-month cour se to work their ovens even before she completed training.