Chef Heny Sison shares her passion for baking

MANILA, Philippines - From its humble beginnings in 1985 as an informal class for baking and cake decorating to a specialized boutique culinary school, the Heny Sison Culinary School (HSCS) has become a springboard for anyone serious about pursuing their passion for cooking, baking, and of course, cake decoration.

“When I decided to really take on the idea of putting up a school, I wanted students to be really passionate about two things: food and their calling,” shares chef-owner Heny Sison, when asked about the school’s roots.  “Learning must involve both personal satisfaction and enjoyment. I’m lucky I found like-minded chefs who are as passionate as I am when it comes to sharing their expertise.”

HSCS currently offers two certificate programs: Essential Baking and Pastry Arts and the Essential Cooking Series, along with the popular Lifestyle Programs, which are ideal for those yearning to improve their personal cooking or pastry skills. 

A smaller class size, she relates, means that everyone gets quality attention and time. This helps students master the techniques needed to prepare their creations, from utilizing locally made ingredients such as Magnolia Gold Butter to come up with French macarons or American donuts, to learning how to make fresh pasta from scratch. 

“It’s always about quality. A good mentor, who is willing to show you hands-on how something is made, is a big help to the mastery of baking a cake, making sushi, or even coming up with decadent pastries,”   says chef Heny.

Chef Heny shares this recipe.


CHOCOLATE CHIP COOKIES

 Ingredients:

1      cup +    2 tbsps.    sifted all-purpose flour

1/2    tsp.                       baking soda

1/2    tsp.                       salt 

1/2    cup                        Magnolia Gold Butter, Unsalted

1/4    cup +  2 tbsps.     packed brown sugar

1/4    cup +  2 tbsps.     white sugar

1      large                   egg

1/2    tsp.                    vanilla extract

1/4    tsp.                    water

1      cup                     chocolate chips

1/2    cup                     coarsely chopped pecans or walnuts

Procedure:

1. Preheat oven to 375 deg. F. Prepare to baking sheets, lined with parchment. Set aside. Sift the flour with the baking soda, and salt.

With an electric mixer on medium speed, and with the paddle attachment; cream the Magnolia Gold Butter Unsalted with both sugars until light. Beat in the egg; add the vanilla and water and mix until blended.

2. At low speed, beat in the flour mixture just until blended. Do not overbeat! Add the chocolate chips and nuts; mix just until evenly distributed. Chill for about an hour.

3. Scoop out onto prepared baking sheets. Space about 1 to 2 inches apart depending on size. Bake until the cookies are lightly golden, 10 to 12 minutes.

4. Transfer cookies to a wire rack and cool completely. Store in an airtight container.