It started at her home. Heny Sison would have two to three students, mostly friends and neighbors with whom she would share her passion for creating dishes.
But their numbers grew, forcing her to look for a bigger venue. She found one in North Greenhills, a space owned by a relative that was supposed to be turned into a beauty parlor.
In 1985, Sison opened her namesake cake decorating and baking studio.
“It started with me, my mom and another instructor, just the three of us, in the garage of my aunt,” she reminisces. “There were many teaching culinary back then, but there was hardly anyone teaching baking so I specialized in that.”
Through the years, her humble boutique school expanded its curriculum to add lifestyle programs in the mix, and consequently attracted more students—from newlyweds and house help to kids and budding entrepreneurs.
In 2003, they renamed it Heny Sison Culinary School. By then, it had become a nationally recognized, full-fledged culinary institution.
Offering lifestyle courses like a deep-fried empanada workshop, native kakanin class, even Food Costing 101, as well as intensive courses via the Essential Series, the school has produced renowned chefs, as well as business owners.
Among them are Patty Loanzon and Juan Carlo Estagle, who are now instructors in the school, Tristan Bayani of Ribchon, Paul Huang of Fire Lake Grill, Dedet dela Fuente of Pepita’s Kitchen, and LJ Moreno of Lollicake.
Here’s one of Sison’s recipes that has spurred a number of flourishing businesses.
‘Bibingka’
1 kg rice, laon, soaked in water for 3-5 hours
250 g rice, cooked
1 can evaporated milk
6 pcs eggs, plus more for individual batter
620 g sugar
½ c Magnolia Gold butter
¼ c baking powder
2 tsp yeast
¼ c potato starch
For garnish:
½ c Magnolia Gold butter
1 coconut, grated
3 salted eggs
Kesong puti
Purefoods cooked ham
Grind the soaked and cooked rice, to produce a milk-like mixture. Transfer to a bowl.
Mix in remaining ingredients and rest for one hour. Strain.
Cut 7-inch round banana leaves. Place on individual bibingka pans. Brush with butter.
In a separate bowl, mix 2 beaten eggs with 200 g rice mixture. Pour on one lined pan. Cook in bibingka oven for 15 minutes.
Just before it gets fully cooked, place garnish on top. Return to oven. —CONTRIBUTED
The Heny Sison Culinary School: 33 Col. Bonny Serrano Ave., Quezon City; tel. 7265316; e-mail [email protected]; www.henysison.com.
