Instructors Corner

Chef Emelita and Encarnita Wong-Galang
Certified Wilton Method Instructor, Emelita W. Galang Culinary Arts Studio in Angeles City, Pampanga

Emelita Wong-Galang learned advanced cake decorating (1980) and master cake decoration (1988) at The Wilton School of Cake Decorating and Confectionary Arts in Chicago, Illinois, USA. Her daughter, Encarnita followed in her footsteps and also holds a certificate in master cake decoration from The Wilton School of Cake Decorating and Confectionary Arts (1998).

This 2013, Emelita and Encarnita flew to Futian, China to attend a special training session organized by Wilton USA, authorizing them as Wilton method instructors.

Now certified as Wilton method instructors, the mother-daughter tandem will be holding Wilton Classes at the Emelita W. Galang Culinary Arts Studio in Angeles City, Pampanga.

Emelita has a diploma in French and Continental Cooking from Le Cordon Bleu, Ecole de Cuisine Manille. She also underwent food science courses (1988-2000) at The Culinary Institute of America in California, USA, and studied food service management at the College of Economics in University of the Philippines, Diliman (1992). In addition, Mrs. Galang also enrolled at the Escuela Professional De Arte Porcelana Fria in Florida, USA (1997); the Thai Cooking School at Oriental Hotel in Bangkok, Thailand (1999); the Technical Education and Skills Development Authority (TESDA) in San Fernando, Pampanga (2009); and HoaTuc Restaurant in Ho Chi Minh City, Vietnam (2011).

Encarnita took several baking and culinary courses at The Culinary Institute of America (1998-2000) and learned the art of pulled, blown, and cast sugar from Ewald Notter at the Academy of Pastry Arts at Petaling Jaya, Malaysia. Adding to her strengths, she also studied at TESDA; Lazat Cooking School in Malaysia; Creative Culinaire and AT-Sunrise Global Chef Academy, both in Singapore; and HoaTuc Restaurant in Vietnam.

Both mother and daughter are holders of National Certificate II in Bread and Pastry Production, as well as in Commercial Cooking.

Chef Booboo Maramba
Certified Wilton Method Instructor, CACS - Center for Asian Culinary Studies DAVAO

Maria Erwina Carandang Maramba or better known as Booboo started baking at the age of 13. Although graduate of Chemical Engineering from the Ateneo de Davao University, Booboo’s fascination with the art of cake decorating persisted and her hobby became a business; thus Natalie’s Cakes and Pastries was born.

In August 2001 Booboo attended the International Cake Exploration Societe (ICES) Convention in Portland Oregon, in 2003 she started teaching cake decorating in Davao, she further took up cake decorating courses at Wilton School in Chicago and Collete Peters in March and April 2006 and her final cake project was eventually featured in the cover of the 2007 Wilton School Catalog. She received her Wilton Method Instructor’s accreditation in April 2007 in Shizuoka, Japan and has been teaching since. Booboo is considered as Davao’s most renowned cake decorator, she resides there with her husband Alex and their children.

Chef Jackie Ang-Po
Certified Wilton Method Instructor, Living Well Workshop, The Podium

Jackie Ang-Po is the pastry chef/owner of Fleur de Lys patisserie, a famous cafe/pastry shop on the Morato strip. She is a graduate of the California Culinary Academy. She is also an active member of Pastry Alliance of the Philippines (PAP). She has worked as a culinary school instructor and has appeared on television for GMA/QTV as a host of True Confection and Delicioso. Chef Jackie is a bronze medallist for plated desserts at the FOOD HOTEL ASIA COMPETITION in Singapore last 2010.

She is currently the Certified Wilton Method Instructor at the Living Well Workshop located at The Podium. Together with Gourdo's Wilton graduate Miko Aspiras-San Juan, they won GOLD and BEST OF THE BEST AWARD in the Hong Kong Food Exposition (HOFEX) 2013 last May 7-10, 2013 at Wan Chai, Hong Kong.

Chef Albert Chiu
Certified Wilton Method Instructor, Monster Kitchen Inc., - CDO

Albert Chiu has been in the baking industry for almost 25 years. He started by baking cakes and pastries in his family’s apartment when he was still in college. He then put up his own business, Peek N Berry Pastries, which thrives until now. Since then, he’s been on the lookout to learn more about baking and share what he knows to future bakers. A certified Wilton instructor for Northern Mindanao. He teaches baking and cooking for Monster Kitchen in Cagayan de Oro City and is also a part time culinary instructor at Cagayan de Oro College.

Chef Peachy Juban
Certified Wilton Method Instructor, Gourdo’s World Market Workshop-Alabang Town Center

Peachy Juban is one of the most dynamic and sought after cake designers in the country. Her work, particularly her signature Lantern Cakes, is regularly featured in top magazines like Metro Weddings, Wedding Essentials, Wedding Belle and Martha Stewart Weddings Philippines. For the past 16 years, she has been operating SHORTCRUST in Parañaque City. Peachy has conducted several cake decorating workshops both here and abroad.

Presently, she is also a chef-instructor at the De La Salle-College of St. Benilde’s School of Hotel, Restaurant & Institution Management for whom she has coached teams of students who have consistently topped pastry competitions. And as part of the Pastry Alliance of the Philippines, she herself has brought the country pride by winning a Bronze medal in the 2009 Live Cake Decorating category at Asia’s 1st Culinary Cup in Bangkok, Thailand, and most recently a Gold medal in the Wedding Cake category at the 2010 Food & Hotel Asia Culinary Challenge in Singapore.

Peachy teaches Wilton courses at the Gourdo’s World Market Workshop in Alabang Town Center and got her certification as a Wilton Method Instructor in 2010.

Chef Penk Ching
Certified PME Instructor

With more than two decades of experience tucked under her toque, Chef Penk Ching is an acknowledged master at cake-making. Backed by her team at Pastry Bin, she creates the most awe-inspiring pieces and is much sought after by the affluent and discerning for their special cake needs.

Most noteworthy among Chef Penk’s works of art are the cakes she made for the Princess of Brunei, for a project in Dubai, and the inaugural cake of President Benigno Aquino III which was made in the likeness of the Malacañang Palace. Also ranking high among her greatest achievements is the 3-foot cake replica of the 2008 Beijing Olympics Bird’s Nest. Her original designs are compiled in a book called “Caked in Sugar” which she and her sister launched in 2006.

She has made her mark in baking competitions abroad and has brought home medals from the Singapore Food and Hotel Asia 2010, Thailand’s Asian Culinary Cup 2009, Hong Kong International Culinary Classic 2009, and British Sugarcraft Competition 2000. A World Association of Chef’s Societies-certified judge, Chef Penk travels the country and the region regularly to evaluate competition entries by both students and professionals. She also generously shares her knowledge through lectures and demonstrations.