Get to Know this Baker from Humble Beginnings: Heny Sison
Asian Chefs and Bakers have been stepping up and one of these is Filipina Baker, Heny Sison. From being taught by her mother to teaching a new generation of aspiring chefs and bakers, learn more about Heny Sison here!
She took culinary courses under Tess Isaac, Sylvia Reynoso-Gala, and Avelina Carbungco-Florendo, and by 1985 she had found herself teaching classes as well. She eventually flew to Woodridge, Illinois, to complete courses at the Wilton School of Cake Decorating and Confectionery under Sandra Folsom, Marie Grainger, and Wesley Wilton. She also underwent training in the Culinary Institute of America at Greystone, Napa Valley, and at Draeger’s Culinary Center in California.
Following that, Heny Sison returned to Manila with renewed hope. There, her passion for cake design was recognized by a clientele of high-profile celebrities and the wealthy who fell in love with her exquisite style and elegance to make their dream wedding cakes come alive.
In 1985, Sison founded the Heny Sison School of Cake Decoration and Baking. Eventually, after incorporating cooking lessons into her daily baking range, she changed it to Heny Sison Culinary School to provide more intensive culinary education. Her culinary school was born from humble beginnings. The space was from a converted garage where just friends and neighbors would drop by to take classes. Today, her school holds short recreation courses and months-long culinary programs for serious culinary professionals. She has a pool of full-time and part-time chef instructors specializing in Philippine, Asian and European cuisine, among others.
In 2006, she earned the distinction of "Certified Culinary" award from the American Culinary Federation and has achieved the elite status of "Pro Chef Level 1" designation by the Culinary Institute of America. Heny is also sought after as one of the industry's leading food stylists, working for a number of TV and print commercials. She continues to pen a column entitled "A Taste of Life" on the national widesheet, The Philippine Star.
What keeps Heny Sison busy is a constant thirst to be inspired — personal growth is what drives her to expand her knowledge. She loves traveling to other places, looking for new items to suit in her kitchen. "It's in my journeys that I get a lot of inspiration. It's good to embrace cultures and cuisines that are different from yours.” And in all of her journeys, the best part of it all is being able to give back, by passing on the knowledge to people just as passionate.
That’s definitely some backstory to a very accomplished baker! But one thing you should always remember is that every great chef and baker started out as students and trainees. Everyone has to start somewhere and Heny Sison is certainly not an exception to that. But with her hard work, determination, and passion, she has reached her dreams and goals!
Interested in becoming a baker or culinary enthusiast? Hospitality schools like Hospitality Academy are ready to help you in achieving your culinary dream! Besides offering culinary education, Hospitality Academy also offers you the possibility of getting real work experience upon graduation!
Heny Sison is a Filipina Baker who has a sheer love for the craft of baking and has passion for sharing it with others. It was actually Heny’s mother who first taught her how to work in the kitchen. More importantly, it was from her experience at home that she learned that food, in truth, tasted better when it was made with love. She started to whip up delicious dishes and desserts at a young age, making friends immediately fall in love with her signature blueberry cheesecake and her delicious chocolate cake. She worked for a while in the bank and then in the government department, but then realized that she needed to change gears and follow her passion for baking.
She took culinary courses under Tess Isaac, Sylvia Reynoso-Gala, and Avelina Carbungco-Florendo, and by 1985 she had found herself teaching classes as well. She eventually flew to Woodridge, Illinois, to complete courses at the Wilton School of Cake Decorating and Confectionery under Sandra Folsom, Marie Grainger, and Wesley Wilton. She also underwent training in the Culinary Institute of America at Greystone, Napa Valley, and at Draeger’s Culinary Center in California.
Following that, Heny Sison returned to Manila with renewed hope. There, her passion for cake design was recognized by a clientele of high-profile celebrities and the wealthy who fell in love with her exquisite style and elegance to make their dream wedding cakes come alive.
In 1985, Sison founded the Heny Sison School of Cake Decoration and Baking. Eventually, after incorporating cooking lessons into her daily baking range, she changed it to Heny Sison Culinary School to provide more intensive culinary education. Her culinary school was born from humble beginnings. The space was from a converted garage where just friends and neighbors would drop by to take classes. Today, her school holds short recreation courses and months-long culinary programs for serious culinary professionals. She has a pool of full-time and part-time chef instructors specializing in Philippine, Asian and European cuisine, among others.
In 2006, she earned the distinction of "Certified Culinary" award from the American Culinary Federation and has achieved the elite status of "Pro Chef Level 1" designation by the Culinary Institute of America. Heny is also sought after as one of the industry's leading food stylists, working for a number of TV and print commercials. She continues to pen a column entitled "A Taste of Life" on the national widesheet, The Philippine Star.
What keeps Heny Sison busy is a constant thirst to be inspired — personal growth is what drives her to expand her knowledge. She loves traveling to other places, looking for new items to suit in her kitchen. "It's in my journeys that I get a lot of inspiration. It's good to embrace cultures and cuisines that are different from yours.” And in all of her journeys, the best part of it all is being able to give back, by passing on the knowledge to people just as passionate.
That’s definitely some backstory to a very accomplished baker! But one thing you should always remember is that every great chef and baker started out as students and trainees. Everyone has to start somewhere and Heny Sison is certainly not an exception to that. But with her hard work, determination, and passion, she has reached her dreams and goals!
Interested in becoming a baker or culinary enthusiast? Hospitality schools like Hospitality Academy are ready to help you in achieving your culinary dream! Besides offering culinary education, Hospitality Academy also offers you the possibility of getting real work experience upon graduation!
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