When I wrote this chapter, it brought back memories of the honoring and gallant roles in Beijing, the Dead Sea, and Dubai—three places that have tested my artistic abilities well enough. ❡ The colors of the chocolate cronut wedges reminded me of the welcome amenities I constructed for then US President George W. Bush and his family in the 2008 Beijing Olympics. Having had the chance to take a glimpse of the First Family or to be personally thanked for their daily breakfast spread afforded me a great sense of pride (and paid off those sleepless nights). ❡ And this continued on to the Dead Sea in Jordan where I prepared treats for Australian actress Nicole Kidman and her kids, as well as fellow Aussie actor Hugh Jackman (you may remember him in his iconic role as Wolverine). Important personalities and officials in Jordan also joined the list of people I had to specially look after, ensuring their sweet cravings were well satisfied. ❡ Back in Dubai where anything monumental is always the way of the land, I resorted to creating smaller yet quaint treats: Za’atar biscuits and handrolled brigadeiros are examples of those. ❡ Dubai, in more ways than one, had been very instrumental in shaping what I have become today as a chef. It afforded me a level of confidence and experience unlike any other. My first stint overseas was at that time the world’s most luxurious hotel, Burj Al Arab. Edible gold leaves, oscietra caviar, white Alba truffles, and outrageously expensive magnum-sized wines were common themes, to name a few. Add to that the state-of-the-art equipment only a chef could dream of. We had at our disposal chefs’ every whim. ❡ When I graduated from the Burj Al Arab, offers were effortlessly flooding in.
Nou e l’s
Ni f t y C h ic
Ba k i ng
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