The Journey of

“Always find time to learn more about

Heny Sison
your craft. Be persistent about
striving for excellence, and continue
to broaden your culinary horizons.”
—Chef Heny Sison
 In their loving home in She eventually hosted,
Orani, Bataan, it was Chef In college, Heny “A Taste of Life”, one of
Heny Sison’s mother who attended the the longest-running
first taught her how to University of the cooking shows on
work the kitchen. But televesion at that time,

Life
Philippines, and
more importantly, it was on air for more than
through her experience at graduated with a
seven years, reinstating
home where she realized Bachelor of Arts
Sison started working as an economic her status as one of the
that food, indeed, tasted degree in Social country’s most respected
researcher and financial analyst, she better when made with Science and Political culinary authorities. In
enrolled in culinary classes to cultivate love. She began whipping
Science. She worked 2006, she earned the
up delectable dishes and
her interest in baking and cake desserts at a young age,
in a bank and then a distinction of “Certified
decorating. She eventually resigned government agency Culinarian” from the
making friends
immediately fall in love for some time, but American Culinary
and started a business making Federation, and has
with her signature decided afterwards
birthday and wedding cakes as well as achieved the elite status
blueberry cheesecake and that she wanted to
teaching baking and cake decorating. her luscious chocolate of “Pro Chef Level 1”
2
shift gears and from the Culinary
cake.
pursue her love for Institute of America.
baking instead.
 Driven by founder Heny Sison’s
sheer love for the craft and
sharing her passion with others,
Heny and her collegues formally
established a school of Cake
Decorating and Baking in 1985.
The institute was born from
humble beginnings, from a
converted garage where friends
and neighbors would drop by to

Work take classes. Since then, the

Aside from maintaining the
recognition of being one of the
country’s premier cake designers,
Heny keeps busy with a number of
projects.
school has expanded its course
offerings to a significantly wider
range of culinary and lifestyle
programs. In 2003, they eventually
renamed to the Heny Sison
Culinary School, now a nationally
recognized, full-fledged culinary
institution. The company a
boutique school, a specialized
culinary enterprise that is
brimming with inspiration and
integrity.
Being so, they ensure that there
teaching methods are highly
personalized by maintaining an
intimate, student-centered, and
fun-loving learning environment.
They take pride in the fact that
many of there graduates come
back to them with stories of
success, as they become business 3
entrepreneurs and chefs on their
own, making waves domestically
and internationally.
 Despite the Pinoy’s penchant
for sweet things, many
traditional desserts have been
forgotten, replaced by Western
counterparts. Sison hopes to
bring these forgotten delights
She runs Victorino's in the Scout back into the spotlight. “There
area in Quezon City. "Our food is are many old recipes that we
80% Ilocano dishes and about can improve on without
20% all-time favorite Filipino bastardizing the original recipe.
dishes because we want to Just improve the presentation.
promote the food and culture of We can go far. We can be
Ilocos Sur," she says. competitive.”

Influence Restaurator
Educator
Dessert
advocate
As Chef Heny Sison journey her
career in culinary, she contributes
impact to the food industry of the Sison's cooking school is
still going strong,
Philippines. especially now that there
is a widespread interest
in the culinary arts. The
4
school offers everything
from short one-day
sessions to longer
courses.
 Founder and owner of An endorser for San  One of the industry’s
Heny Sison Culinary Miguel Pure Foods top food stylists, doing
School products, Petron Gasul work for numerous TV
LPG, and Avoset Pour N’

Awards and
and print commercials
Whip non-dairy cream

recognition
Throughout Chef
Author of Naimas! The In 2006, she earned the
Heny’s career, she has been distinction of “Certified
Food Heritage of Ilocos
recognized and gained awards. Sur (2015), a specialty Culinarian” from the
book on indigenous American Culinary
Federation, and has 5
culture and cuisines of a
achieved the elite status of
key region in the
“Pro Chef Level 1” from the
Philippines
Culinary Institute of America
 Caramel Cake Super Moist Chocolate

Legacy
Dulcelise nDessert Bar
Cake

The great legacy of Chef Heny, she has ever

given and will continue throughout
generations is her teachings to her
students. Contributing and sharing her
innovative recipes to young ones will surely
be remembered. Her legacy was developed
by honoring also the legacy of her parents
passed onto her. She has also already Glazed Chocolate
Mango Chocolate Torte Tarta Quemada 6
endowed many in the food industry of our Ganache
country.
THANK YOU