Sweet cravings at The Manila Hotel
MANILA, Philippines - Every meal at The Manila Hotel will end on a sweet note as the Grand Dame welcomes Jerome Benda as its new executive pastry chef. He is cooking up a storm of sweet indulgence from desserts and pastries to chocolate creations.
“I consider the French macaron as my trademark. The flavors I make are unique and the textures play with one’s palate. They melt in your mouth. The mille-feuille, my own version of custard cream slices topped with fonda glaze, is rich in taste. I also take pride in my baked cheesecakes, from the traditional blueberry or jelly glazed fresh strawberries,” Benda said.
Benda earned a certificate in Professional Qualification in Pastry, Chocolate and Ice Cream Making in Vincenne, Paris and a Master’s certificate in Art Sucre Atelier in Paris. Prior to his stint at The Manila Hotel, he was head pastry cook catering to the king of Morocco. During his early years as a chef, he received the silver medal of the State of Paris from then President Jacques Chirac. Through the years, he has worked in Lebanon, Malaysia, China and Thailand.
“Jerome’s creations are not just sweet footnotes to cap off every meal at the Hotel. They echo his many experiences, European roots, spirit of adventure and passion for flavors,” said Nian Liwanag-Rigor, AVP for public relations and corporate communications.
Chef Jerome will bring to life his exquisite specialties such as luscious pastries, custom-made cakes, delectable sweets and pleasant favorites to The Manila Hotel. These creations are available daily at Café Ilang-Ilang’s buffet dessert station. Soon, they may be bought from the hotel’s delicatessen at the Grand Lobby.
