What else could be an ultimate dessert but a plate full of chocolate delights.
Strawberry on Chocolate Fudge
Chocolate Ice Cream
Chocolate Mousse
White Chocolate - Lemon Curd Tart
Wednesday, February 28, 2007
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The Chef Patissier
- Nouel C. Omamalin
- Started very early in the kitchen. With the family owning a restaurant and bakeshop, I was a kitchen hand at the age of 18. After graduation, I assumed the family business for five years. Later on, I progressed to become not just a chef but a hospitality educator. The kitchen beckoned after a few years and formally started my career in international hotels like Hyatt Hotel & Casino Manila, world-renowned Burj Al Arab, Sofitel Fiji Resort & Spa and Westin Beijing Chaoyang as the pre-opening head pastry chef. Qualifications include Lenotre and NZQA Level 4 accreditation.
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