Chef Rose Marie T. Lim, a magna cum laude graduate of the University of San Carlos in Nutrition and Dietetics and a product of the Culinary Institute of America started teaching cooking, baking and cake decorating classes in her mother’s kitchen in 1980 during the summer months and then on weekends.
In 1988, a cooking school named the Caro and Marie Culinary Studio and a store named Caro & Marie was established.
To serve the increasing number of students, the Rose Marie T. Lim School of Cake Decorating, Culinary, Baking and Pastry Arts Corporation was formed in 2007 and is a TESDA registered school.
Today, after almost 40 years in the industry, Caro & Marie takes pride in being the first one-stop baking and decorating supplies store serving the bakery requirements of hotels, restaurants and bakeries as well as cooking and baking enthusiasts with the widest selection of baking products.
It’s cooking school is still the biggest and most established school of culinary arts, baking and cake decorating in the Visayas and Mindanao.
The school has a roster of the best pastry chefs in the country in its teaching staff.
Mrs. Emelita W. Galang established the Emelita W. Galang Culinary Arts Studio, Inc. in Angeles City, Pampanga, where she has been teaching cooking, baking, and cake decorating classes since 1980. She is a product of several years of experience, and formal training at culinary schools here and abroad, among them, the Culinary Institute of America at Greystone, in St. Helena, California, and the Wilton School of Cake Decorating and Confectionery Art in Chicago, Illinois.
The school is now on its 39th year, and currently offers five-month programs on Cookery, and on Baking and Pastry Arts. It is the authorized Wilton Method course location for Central Luzon. Lifestyle courses on cookery, baking, and cake decorating are also offered occasionally.
The school is run entirely by members of the Galang family.
Mrs. Galang also maintains a YouTube channel, aptly called MrsGalangsKitchen, where she features cooking and baking recipes that are developed for beginners and home cooks.
In their loving home in Orani, Bataan, it was Chef Heny Sison’s mother who first taught her how to work the kitchen. But more importantly, it was through her experience at home where she realized that food, indeed, tasted better when made with love.
She took culinary courses under Tess Isaac, Sylvia Reynoso-Gala, and Avelina Carbungco-Florendo, and by 1985, had found herself conducting classes as well. She eventually flew to Woodridge, Illinois, to complete courses at the Wilton School of Cake Decorating and Confectionary under Sandra Folsom, Marie Grainger and Wesley Wilton himself.
Aside from maintaining the recognition of being one of the country’s premier cake designers, Heny keeps busy with a number of projects: She recently authored Naimas! The Food Heritage of Ilocos Sur (2015), a specialty book on indigenous culture and cuisines of a key region in the Philippines. Heny is also sought out as one of the industry’s top food stylists, doing work for numerous TV and print commercials. She continues to pen a column entitled “A Taste of Life” at the national broadsheet.
What keeps Heny Sison busy is the constant thirst to be inspired—personal growth is what compels her to expand her knowledge. She enjoys traveling to many places, scouring for new things to adapt in her kitchen. “It is in my travels where I get much inspiration. It is good to embrace cultures and cuisines that are different than yours.” And in all of her journeys, the best part of it all is being able to give back, by passing on the knowledge with people just as passionate.
Heny Sison’ Recommended Madalicious Recipes
At age 23, he opened as chef-owner; Café Ysabel in San Juan He is a Chef instructor to Professional and Recreational courses. Aside from a series of apprenticeships in France and Italy, he has completed various specialized courses in food arts, Culinary Institute of America, California Culinary Academy and the callebaut Chocolate College. He has undertaken research and development projects with major for manufacturers and flavor laboratories. He is a co-founder of the AltaConcina Filipina, the movement for contemporary Filipino cuisine. An a vid winter, he is editor to a weekly food page for one of the Manila’s major newspapers and authored cookbooks including “Cocina Sulipena” a book on 19th century recipes from Pampanga. He is the only Ten Outstanding Young Men awardee in Culinary Arts and at present, author to a book series on Philippine cuisine. He was also board member of the College of Saint Benilde and at present, conseiller culinaire of the National board of the Chaine des Rotisseurs and also member of the London Based International Wine and Food Society. In 2017 Chef Gene made it as one of the 5th finalist in the 21st world Gourmet Summit Awards of Excellent, held in Singapore.
Started the culinary arts studio in 1970 at parents’ home at 10 Ipil Road, Forbes Park, Makati up to 1983. Then from there moved on to set up her own school at 181 Shaw Blvd., Pasig City where she, her two children (Morella and Ernest) and her eldest sister, Leni hold classes at present.A GOLD MEDALIST DIPLOMA graduate from the ACADEMIA DE GASTRONOMOS, MADRID, SPAIN in 1964 and also an AB Foreign Service graduate from Assumption Convent in 1968. Studied at INSTITUT CHATEAU BEAU-CEDRE, MONTREUX, SWITZERLAND, 6 Culinary Schools in Hongkong and a FULL-COURSE THAI COOKING graduate of THE ORIENTAL HOTEL, BANGKOK, THAILAND.Currently a food columnist, along with her two children, at the PHILIPPINE STAR, MANILA BULLETIN (PANORAMA MAGAZINE WEEKLY), and CELEBRITY RECIPES MAGAZINE. A Food consultant for San MiguelPurefoods, HUNT’S Universal Robina, PANASONIC Kitchen Appliances, Century Canning Corp., Snow Mountain Dairy Corp., Commonwealth Foods, Sambrosa Foods and Tork Paper Products.Married to coconut plantation owner and Realtor LUISMIL DE VILLA GALA of Sariaya, Quezon.
is a graduate from Brent International School, Manila and took his FULL-COURSE at THAI COOKING SCHOOL, ORIENTAL HOTEL, BANGKOK, THAILAND and studied at CHOPSTICK and HONGKONG TOWN GAS Culinary Schools. He also studied at the ITALIAN INSTITUTE FOR ADVANCED CULINARY & PASTRY ARTS under Chef Director John Nocita Soverato, Calebria, Italy; LE MOULIN DE MOUGINS ALAIN LLORCA, Cannes, France; ECOLE RITZ ESCOFFIER, Paris Ritz Hotel, France; and ECOLE LENOTRE PATTISERIE, Plaisir Cedex, France. Currently a TV and print endorser for Magnolia Quickmelt Cheese, Ernest had his own 4 year TV segment for Campbells Soup, Hunt’s Spaghetti and Tomato Sauces, Kraft Mayonnaise and has guested in various TV shows for San Miguel and other top corporations. He is recipe developer for various food companies like Samsung Electronics, Urban Kitchen, Uni Fab Metal Industries and Petron. He also has regular weekly column at Philippine Star, Monthly Column at Mabuhay Magazine and Celebrity Recipes. He is currently the Managing Director of Galastars Culinary