February 16, 2010

Jackie's Favorite Pastry Chef

Jackie Ang-Po writes about the times she spent with the pastry chef she admires.

 Who among all the local pastry chefs do I idolize? I have asked myself this question many, many times in the past few years and there's always one name that comes to mind--Chef Ernie Babaran. I have heard stories that he is the best in our craft and that to be able to study or work with him is an honor.

 

 

 

My first  encounter with chef Ernie was when we both judged a local culinary competition. I think we had to judge about eight categories together. It  is amazing to just hear him talk. I looked at a bread showpiece and said “Chef, bumagsak. Panget na ito." To which he replied, “yes, it was not baked long enough.” He touched the dough and said, "They should use salt dough and bake it at a certain temperature.” Wow. We walked a little further to look at sugar showpieces. He looks at a beautiful showpiece  and says, “Alam ko na kung sino gumawa nito.” Again, wow. I guess the best people in the industry know who’s the best in what. I think whatever he did or said would make me say wow. 

 

 

 

After much difficulty, I was able to find time to attend one of his classes. Pralines! I was so excited.  Making pralines is not something commonly practiced here in the Philippines because of the heat and humidity. Most of the time, you find the best pralines in hotels. I guess he is the best person to teach me this since he worked in many hotels and made pralines (among other pastries) for so many years.

 
In his three-day class, he was able to teach me more than 20 kinds of pralines. We started by tempering chocolate. Then went on to learning the old-fashioned way of making pralines down to the latest trends. He taught us how to combine flavors that go well together. He was really generous in sharing his secrets, from his suppliers to the kind of containers he uses, where he buys them and at how much! He remembers all of these things. He was always very upfront with advice on ingredients. It is apparent that he uses only the best. And when asked about brands that he did not like so much, he replies with a simple “no comment.”  

 

 

One classmate wanted to learn how to color pralines. This wasn’t part of our class but he obliged and  brought out his spray gun and compressor (yes, the one that looks like he’s going to spray a car) and made shiny bright red hearts.

Yes, it  really is an honor just to be able to learn from him. I am in awe of this person who is so unassuming. For someone who has achieved so much, he is too humble. And maybe that is his real secret as to why he is such a respected person in the pastry industry. I hope to be like him someday. In the meantime, I  just hope to be able to learn more from him.

 

COMMENTS

• maryel Jan 05 2011 @ 10:17am Report Abuse

     

  hi! im a student employee from enderun colleges. can you pls help me on how to get in contact with chef Ernie?
  thank you!
• Maui Feb 16 2010 @ 03:25pm Report Abuse

     

  Yep, this dude has a column in my sister's magazine. Impressive stuff. Wish I could pick his brain!!!