Instructor's Corner

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.

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 Joey Prats

Chef Instructor, Tulip and Crisco Baking Demo at Gourdo’s World Market and Living Well Podium Workshop.

Chef Prats is a self-taught pastry chef who started baking at the age of 12, working in the kitchens of the Attic Inn, a family-owned hotel and restaurant located at the heart of Baguio City. A graduate of Saint Louis University, Chef Prats holds a Bachelor’s Degree in Commerce, and majored in Marketing. He decided to further his knowledge and skills by attending several seminars and short courses in baking and pastry arts both locally and abroad.

His work experiences includes consultancy for research & product development, Chef Instructor at Center for Culinary Arts Manila and De La Salle-College of Saint Benilde. In September 2006, Chef Prats joined The Culinary Institute of Aristocrat as School Dean. It was also during this year that he opened Symphony Sweets Gourmet Desserts, a home-based bakeshop in Paranaque City catering to institutional clients.

In February 2008, he joined The Embassy of Chocolate as their Philippine Chocolate Ambassador and is currently conducting demos at the Gourdo’s and Living Well workshops for Tulip and Crisco.