A rising star in the Pastry Industry has already acclaim in International Competition, Unprecedented Experience combined with his hometown Approchabillity that make his Pastry Design Classes a Unique Experience.
He talked about the various difficulties of working with sugar. "Sugar is fast, three-dimensional and lustrous," he explained, "but it is also the most fragile and requires a lot of practice." a member of the Pastry Alliance of the Philippines.
Food and Hotel Asia 2008 Singapore
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