The class was so full but I was with the great figures of the Philippines culinary world; Glenda Barretto, Myrna Segismundo, Heline Pontejos, Dennis Hipolito and more. I felt so lucky to be surrounded by all of them. Ms. Custer started with a lecture on the difference of the human eye and the camera, how food should be treated and how time changes how food looks. She also discussed the trends which was very clean, orderly, perfect and organized food styling before as opposed to a more relaxed, home made, something done by a mother type of styling now.

Delores Custer

Sourcing of ingredients which is getting the best looking one, preparing them, arranging it, making it visually appealing, and other areas of food styling were covered to a certain point just right for a basic course.

Her experiences as food stylist as well her product shots and the results of her work all these years were discussed and shown. She was so natural and pleasant, very motherly – I hope I had one like her but I wouldn’t be pinoy – I wouldn’t be in pinoy big brother….ehehehe…..

She mentioned that to be good in food styling, you should be a good baker probably since you know more or less how food reacts when it is baked. The science behind it will actually explain a lot of things about how to treat the food and how it will look for the camera. She also showed us all the tools and equipments she uses. An actual photo shoot happened which we were a part of this area was discussed at all times during the whole session. Lunch was served featuring recipes from her own file, they delicious and presented perfectly. An entertaining discussion with questions concerning products of concern was the topic the rest of the day.

I have actually found my vocation in teaching my students the wonderful and beautiful world of pastry, the whipping of the cream, the ribboning of the egg yolks, the blooming of the yeast, the kneading of the dough….some do realize that they enjoy pastry…after all this, when the goal is set, the real person is seen. I have students who come and go….some who have remained very close to me all these years.

I was introduced to Tricia, when I was still managing a coffee shop in Makati. As I took a different course in my life and started teaching, she also thought of taking classes in culinary. She enrolled in our weekend Saturday class and we instantly became good friends. I also encouraged her to move on to the professional course, which she did. Part of that program was her externship in Westin where she met and fell in love with William. Through all this time, she nurtured our friendship and supported me with whatever was happening in my life.

Tricia was always part of my pastry adventures for the past few years. I would bug her to pick me up, we would decipher a cake or a pastry for an hour; debating what was in it, components and all. And this is really the best, William actually doesn’t have time to talk when the three of us are together. Hindi makasinggit si William sa conversation. We would be together the whole day and when we got home, we would chat again for another hour or two. I was true and my best self with Trish….

She has become good in what she does. I tell her all the time to practice what we learn and do it again and again to achieve the best thing possible. Even though she doesn’t bake as often as before, she still has food in her mind all the time. We continually share what we learn everyday, for whatever purpose. But I think this lifetime is not enough for what we can talk, chat and gossip about. That’s me and her….deepness and essence of friendship.

A short note for all you baking enthusiasts, new desserts to try, where to find great equipments, must tries when it comes to sweet and not so sweet items. You have to go and have a bite of the chocolate overload that Conti’s in Paranaque and Greenhills have--sinful but worth the calories. Proudly Philippines made - Arrow bakeware has new sizes and styles - more removables and ring molds - check out Chef’s Boutique, San Juan....