Chef Jill Sandique's Creations

Who is Jill Sandique?

Jill Sandique is a well-renowned pastry chef based in the Philippines. From short baking courses throughout her school years in the Philippines, Jill travelled to the United States for formal training in baking and pastry under such illustrious names and institutions as:

• Nick Malgieri - Director of the baking program at the Institute of Culinary Education (formerly known as Peter Kump's Cooking School New York)
• Ewald and Susan Notter- International School of Confectionery Arts
• Mark Furstenberg- The Culinary Institute of America
• Peter Reinhart (author of Brother Juniper’s Bakery)
• Mary Cech (famous pastry chef based in Utah) who has received prestigious recognition twice as one of the “Top Ten Pastry Chefs in America” by Chocolatier magazine and was named “Pastry Chef of the Year” by Chefs in America.

Aside from baking, she also took up classical French culinary course at Peter Kump's Cooking School in New York (now known as the Institute of Culinary Education) and at the Culinary Institute of America (CIA). Jill carries the distinction of earning the highest grade at Peter Kump’s Cooking School, garnering near-perfect scores in the Career French pastry and baking programs, and winning the Blue Ribbon. She is also trained in other cuisines such as Thai, Malaysian, Moroccan, etc. She is now doing research work on rice-based Filipino snacks (called “kakanin”) and “kuih” from other Southeast Asian countries.

"Today, Jill is the lead trainer for the US Department of Agriculture Council of Chefs and US Culinary Theatre in Manila, Philippines".