Revisiting my Alma Mater, ISCAHM


Inside the kitchen of the International School for Culinary Arts & Hotel Management (ISCAHM), the media guests marveled at how Chef Ernie Babaran can create exquisite cake toppers with pulled sugar. He manipulated the sugar under high heat and produced flowers and multi-colored ribbons. Before taking on the post as ISCAHM’s Director for Pastry & Bakery Arts, Chef Ernie worked in several top hotel chains in the Philippines and abroad. He is known for making the enormous wedding cake of King Abdullah II bin Al-Hussein (who was a prince then) and Queen Rania of Jordan. We also watched Chef Norbert Gandler and chef Joey Herrera prepare Pan-Roasted Lapu-Lapu with Spinach Feta Cheese Ravioli.

Continue reading