Available in ebook and print formats, I aptly sum up the bake book as an inspirational piece of artistic baking literature realized through a unique collaboration of individuals*.
I always question things all the time. Why do we have to do things in a certain way? We should not take things at face value and treat every recipe as a magic formula.
Moreover, I don't really believe in secrets. I hope through this book I reveal some great ideas and techniques that will assist chefs and every baking enthusiast in achieving more successes one recipe at a time.
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Editor: Karla Maquiling
Art Director: Norman Nimer
Guest Photographer: Dafna Ljubotina
Illustrator: Kimberly Nimer
Online Presence: Noah Omamalin, Mudskipper
Many things happen every time in the kitchen and here you will find what the Nifty Chef has been up to!
This page defines my long passion in chocolaterie sharing my evolution through the years as a pastry artist.
Life without chocolate would be such a bore.
Explore my creativity in this section!
Chef Nouel's treasure trove of impressive pastry art defines his quest for originality evidently marked by his signature clean and meticulous use of colors, textures and flavors. He progressively set out his own character fighting shy of the popular savoire faire.
Chef Nouel firmly insists, "We must lead not follow".
As a pastry artist, I continue to develop my skills and continuously explore new avenues to deliver original ideas. I am very eager to share my new discoveries to others that there is no day in my little laboratory the oven stays cold.
I take pride in my Filipino heritage and extensively exploring new ways of putting on the pedestal what my roots offer in this ever-evolving gastronomic world.
Little did I know cake decorating would become one of my well-loved activities in my career.
My first brush in the kitchen was learning how to decorate cakes. With the help of my older sister, Joyce, who was very unforgiving with my lack of style back then, l painstakingly learned how to decorate birthday cakes using swiss meringue. It wasn't easy. I still recall being frustrated with the poor choice of colors and the sloppy piping skill.
It definitely got the best out of me!
Over the years, I have mastered the craft and continued studying in various schools in the USA.
I hope you will find my mini gallery inspiring.