Negros Occidental LGUs Highlight Sustainable Practices In Panaad Fest Booths

Ipinapakita ng Panaad sa Negros Festival ang dedikasyon ng mga LGU sa mga sustainable na praktis para sa kalikasan.

Criteria Set For BHWs Serving As Health Education Officers

Ang Iloilo City ay naglatag ng mga pamantayan upang tiyakin ang kalidad ng mga BHW bilang Health Education Officers.

DBM Oks 1.2K Additional Posts For Philippine General Hospital

Ang DBM ay nag-apruba ng 1,224 bagong posisyon sa PGH upang suportahan ang kanilang lumalawak na pangangailangan sa tauhan.

DSWD Tightens AKAP Rules, Limits Aid To Below-Minimum Wage Earners

Dagdag-pahayag mula sa DSWD, ang financial aid ay limitado na sa mga hindi umaabot sa minimum wage.

Philippine Pastry Chefs Make History At Global Pastry Competition, Elevating Filipino Cuisine

Sa 2025 Pastry World Cup, pinatunayan ng Team PH na may malaking potensyal ang Filipino cuisine sa pandaigdigang gastronomiya.
By Jezer Rei Liquicia

Philippine Pastry Chefs Make History At Global Pastry Competition, Elevating Filipino Cuisine

2289
2289

How do you feel about this story?

Like
Love
Haha
Wow
Sad
Angry

Filipino pastry chefs made a remarkable debut at the 2025 Grand Finale of the Pastry World Cup on Jan. 24 and Jan. 25, during the Sirha Lyon exhibition in France, besting Morocco, Mexico, and Colombia, among others.

Coached by pastry instructor Chef Vergel Iral, Team Philippines is composed of chocolate candidate Chef Angelyn Dignadice, sugar candidate Chef Gian Aguirre, and ice candidate Chef Jeriel Encarnado.

They were supported by a team of volunteers from the Academy of Pastry & Culinary Arts (APCA) Philippines.

With national heritage as this year’s theme, the Grand Finale took place in several stages, namely the frozen desserts, restaurant desserts, show chocolat, sculpture, and final buffet.

Team PH’s frozen dessert highlighted the tropical fruit pink guava as the main flavor, complemented by the creamy sensation of coconut with a flavorful mix of calamansi, malunggay, and basil.

Named “Golden Harvest”, their restaurant dessert featured Philippines pineapples paired with a light mousse, warm pudding, nougatine, and foam, all made by a variety of local rice grains.

Pinoy street food classic Balut was reimagined with banana confit and black tea jelly for show chocolat, elevated with Valrhona’s Dulcey Namelaka and Smoked Caraibe chocolate mousse with a final touch of Asin Tibuok, a rare Filipino artisanal salt, which enhanced the overall flavor.

Taking pride in the country’s culinary and cultural treasures, Team PH’s final buffet is composed of the Philippines’ national animal, Carabao (chocolate sculpture), a farmer surrounded by sugarcane, flowers, and pineapples (sugar sculpture), a winged creature (ice sculpture), and a fake frozen dessert.

Team PH finished 11th in the standings, with Japan taking home the gold medal and title of Pastry World Champion. France came in next, bagging the silver, and Malaysia secured the third place with a bronze medal.

The 18 countries that participated in the prestigious event, ranked in order, are: Japan, France, Malaysia, China, Belgium, Italy, South Korea, Singapore, United Kingdom, Argentina, Philippines, Morocco, Paraguay, Chile, Colombia, Mauritius, Mexico, and Egypt.

There’s still a lot for the Philippines to go in the world of gastronomy, but their latest feat at the Coupe du Monde de la Pâtisserie tells us our local chefs have already come a long way.

On Tuesday, Feb. 18, the esteemed Michelin Guide announced its arrival in the country, setting eyes on the culinary landscapes of Manila (and Environs) and Cebu for the country’s highly anticipated 2026 debut.

Photo Credit: https://www.instagram.com/cmpatisserie/, https://www.instagram.com/apca_philippines/, https://www.instagram.com/jbouvier_studio/