To cap off our Workshops at Gourdo’s series is a feature on Chef Buddy Trinidad’s Chocolate Praline demonstration.
About Chef Buddy Trinidad
Chef Buddy Trinidad’s first love for sports and music takes a whirlwind turn to a passion for baking, thanks to his mom who urged him to go into baking school. Fast forwarding to 30 years now, he says he still enjoys being a chef, so much it never really feels like work.
Chef Buddy’s extensive knowledge in the culinary industry can be attributed to his studies and work abroad with the some of the most notable establishments in the hotel and restaurant industry. He graduated from the University of the Philippines then earned a diploma in Professional Baking from Los Angeles Trade Technology. He took up chocolate and patisserie courses at Valrhona’s L’Ecole du Grand Chocolat and at the Callebaut Chocolate Academy. He also studied Advanced Sugar Art at the Ewald Notter School of Pastry, a praline and petite gateaux course at Felchin Chocolate and advanced Viennoiserie at Master Baker Peter Yuen.
Chef Buddy Trinidad started training at Michael’s Restaurant in Sta. Monica, California and New York City. In the mid to the late 90’s, he became pastry chef at Noa Noa Beverly Hills, Tryst in L.A., Stars Restaurant in San Francisco and at Morton’s where he was part of the opening team of Hard Rock Hotel and Casino in Las Vegas. During that time, he created all desserts for special events such as the Oscars, Vanity Fair parties and Presidential functions. He also worked as an assistant pastry chef at The Peninsula in Beverly Hills.
After deciding to move back to the Philippines, he became pastry Chef Consultant to the Peninsula Manila and the El Nido Resorts. Buddy is currently the President of the Pastry Alliance of the Philippines. He also is an accredited culinary judge of the World Association of Chef Societies (WACS) since 2010. He is also chef and owner at the Park Avenue Dessert Corporation.
Caramel-filled Chocolate Pralines by Chef Buddy Trinidad
Chef Buddy showed off his range of product including his signature chocolate mold used in the finished products pictured above. All the Polycarbonate Chocolate Molds by Chocolate World are extremely durable and will not warp nor flex. They are made of clear plastic so you can see when the chocolate has set, they also give chocolate a glossy luster.
Imported Dark Chocolate Callets by Chef Buddy were also used as one of the ingredients, these can be used to add delightful bursts of flavor to cookies and ice cream or for bake-stable fillings that will retain their taste and texture on the shelf.
Workshops conducted by Chef Buddy will be on French Macarons on June 10 and Chocolate Pralines on June 24, at Gourdo’s Megamall.
All classes will run from 1:00pm to 6:00pm and will have hands-on work. Fees start at P3,500 inclusive of certificate of completion, recipe cards, and all necessary supplies and ingredients. Reserve your slot and call Gourdo’s at (02) 8123022 or email customercare@gourdos.com.
I so want to learn making macarons. I fell in love with these sweet treats when I bought a box in Megamall. I thought I was in heaven.lol. They’re pretty expensive though.