Pulso ng Bansa

 Every Filipino's travel mentality includes the intention to bring home a gift for their loved ones. Regardless of location, whether local or overseas, Filipinos instinctively seek that unique item that will bring joy to their loved ones back home, illustrating the enduring significance of the Philippines to every Filipino globally. Residents, expatriates, and non-nationals are aware of this.   Today, we introduce an all-Filipino cake and pasalubong center that not only manufactures high-quality sweet products for pasalubong but also embodies the Filipino spirit of creativity, inner strength, and tenacity.   What started as a straightforward passion has developed into a domestic brand that now honors life's most delightful moments. A passion that actually started from being a full-time administrative staff member, program coordinator, and sign language interpreter for the Deaf at LINK Center.   By chance, TESDA approved Jackelyn as an interpreter for a de...

 Every concept begins with an idea, but as Chef Jeng’s story shows, it wasn’t that straightforward. As a college student, she didn’t develop a passion for baking and selling baked goods at a storefront until the COVID-19 pandemic lockdowns hit years later. You see, Chef Jeng initially planned to pursue a career in physical therapy, but life had other plans, and she wasn’t accepted into that field. She eventually studied civil engineering, where she met her husband, with whom she later partnered in several entrepreneurial ventures.   Ultimately, Jeng completed an advanced pastry and baking course at the Academy of Pastry Arts Philippines and continued her training in Malaysia, becoming the chef, she is recognized as today. With boredom setting in, the COVID-19 lockdowns greatly influenced her desire to explore and be creative. She rediscovered her passion for baking. By sharing baking videos on YouTube and social media , her creations quickly gained popularity and attentio...

 Launching a food business presents significant challenges, particularly when partners come from non-culinary backgrounds. For Mary Anne, an accomplished writer and an experienced ad agency coordinator, and her partner, John Henry, a young but accomplished architect, the early stages have been demanding and occasionally unpredictable.   The partners occasionally took risks, albeit playfully, by doing surprise taste tests with fellow Rochester Condo residents before testing the products themselves. Was it confidence or simply a 'let's see what happens' attitude? Who knows, but the results were a pleasant surprise, even for them, since the testers liked what they had.   Soon after, they tried it out with family members who eagerly joined the taste test, which continued to win rave reviews. Buoyed by this wave of encouragement, the couple pressed ahead with their true plan without delay.   As it happened, their condo unit became the site of their creations, ...

   Cakes and pastries are dime a dozen when dessert makers troop into one competitive locale, but rare do we see pedigree as much as R Cakes  by Rocelle when it comes to creating designer cakes and pastries. Pedigree isn’t just about where and what culinary school one came from, but how they used that knowledge to create works of art in the symphony of aesthetics and flavors.   Certainly, presentation consistently plays a crucial role in the food and confectionery industry. Nonetheless, it would significantly enhance the effect if that aesthetic were complemented by a comprehensive understanding of how to assemble elements to craft flavors that would captivate the palate.   History: Rocelle began baking in 2017. Initially, she merely wanted to make an elegant birthday cake for her daughter. Over time, she developed a passion for it and aspired to create more artistic cakes. She eventually enrolled in the Lyceum Culinary Institute to pur...

  Ubiquity is not “What’s Your Flan? / Ube Story – Project 7 EDSA Quezon City” ’s mantra. Yes, they make the usual flan and flan cakes, but they do it with a flourish. Secondly, they don’t just package your flan in the usual container tubs; they pack it in style, and with plenty of flavors to choose from, it would be an effort to choose just one.     “What’s your FLAN?” started in 2016 at Chef Princess Rosario-San Diego’s home kitchen, where our CEO and operator of “What’s Your FLAN?” operates. She’s a graduate and a Chef Instructor at CCA Manila, and the Marketing Director of the American Culinary Federation (Manila). Since starting the business in 2016, it has grown to over 900 franchisees & resellers in more than 14 countries.   That’s how prolific the franchise is.   And as for this franchise , they are on its Project 7 EDSA, QC Branch.   Concept: Creating new variants and innovating the all-time favorite dessert, Leche Flan, consi...