A pastry chef’s cacao journey
Her work on chocolate for more than 25 years as a culinary educator and consultant has led pastry chef Jill Sandique back to a childhood passion. Chef Jill headed the board of judges at the 2021 Philippine Cacao Quality Awards (PCQA) which selected the winning entries to represent the Philippines at the Cocoa of Excellence (CoEx) Program during the Salon du Chocolat in Paris this coming October.
Chef Jill has studied chocolate making abroad, eventually completing the Career French Pastry Program at Peter Kump's New York Cooking School (now the Institute of Culinary Education) where she graduated with the most coveted Blue Ribbon Award in 1992 (and later inducted into its Alumni Hall of Achievement). She witnessed the emergence of artisan chocolate making which nurtured her appreciation for the craft.