Chef Preligen Manaois | Marvell, Santa Clara CA
Looking back at my career I realize that I have been fortunate to have had the experience of working in many different types of places that have helped me grow as a Chef. After graduating from California Culinary Academy in San Francisco I interned as a pastry cook at LeCirque at The Bellagio Hotel and Casino in Las Vegas. Little did I know that I was working for one of the top Pastry Chefs in the world. After LeCirque, I helped opened the Ritz-Carlton Hotel also located in Las Vegas. Working at these places has given me the discipline and a high level of standard that has help get to where I am.
Moving back to California, I gained experience in working in a small café as well as outside catering events. Afterwards, I was introduced in the world of corporate dining where I have been for the past ten years. Working in corporate dining helped me grow not only as a Pastry Chef, but as a Chef.
One important thing that I learned is to keep things simple. Keep the dishes simple. Too many things on the plate can confuse the palette. This is something that I have adhered to all these years.
I am grateful to be a part of this event. Being here allows me to showcase desserts using Filipino ingredients in a different way.
Moving back to California, I gained experience in working in a small café as well as outside catering events. Afterwards, I was introduced in the world of corporate dining where I have been for the past ten years. Working in corporate dining helped me grow not only as a Pastry Chef, but as a Chef.
One important thing that I learned is to keep things simple. Keep the dishes simple. Too many things on the plate can confuse the palette. This is something that I have adhered to all these years.
I am grateful to be a part of this event. Being here allows me to showcase desserts using Filipino ingredients in a different way.
