They cooked with this one, or, more appropriately, baked and tempered.
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We been knew that Filipino cuisine is deserving of local recognition. The entry of the Michelin Guide to the Philippines in 2025 is further proof of that. But as much as we love our savory dishes, our local desserts and pastries also deserve the hype. From chocolates to breads and beyond, Filipino desserts, not to mention the local talent behind these delicacies, are worthy of praise. Case in point: Team Philippines’ historic finish at the prestigious Coupe du Monde de la Pâtisserie, which marks the highest placement the country has achieved yet in the global pastry competition.
BAKED, TEMPERED, AND DRIZZLED
Held last January 24-25, Coupe du Monde de la Pâtisserie, also known as the World Pastry Cup, brought together 50 national teams for the competition during the SIRHA Lyon Exhibition in France. The 2025 event serves as a milestone for Team Philippines, which secured its highest ranking to date in just three appearances at the World Pastry Cup at 11th place. What made the feat better was how the team representing the country was composed of Gen Z talents from the local pastry industry.
The elite team of chefs in question were:
Chef Gian Aguirre, 27, Team Captain and Sugar Expert, from APCA Philippines
Chef Angelyn Dignadice, 23, Chocolate Maker, from APCA Philippines
Chef Jeriel Encarnado, 25, Ice Specialist, from LPU Laguna
Chef Vergel Iral, 27, served as Team Coach and Member of the International Jury
Together, they competed with some of the best pastry and dessert chefs in the globe as they showcased their talent and national identity all while elevating local pastries on the world stage. “It was an incredible experience,” gushes the team in an email interview with NYLON Manila. “Being part of the Coupe du Monde de la Pâtisserie was unforgettable. I was able to learn so much. The level of creativity and skill on display was unlike anything I’ve seen before. It was a fantastic opportunity to witness the passion and precision that top pastry chefs bring to their craft. I gained lots of new techniques and insights that I can’t wait to apply. It was truly a once-in-a-lifetime experience.”
ICYDK, the Coupe du Monde de la Pâtisserie is a biennial international event that involves teams of three chefs — a sugar expert, a chocolate maker, and an ice specialist — creating a range of desserts within a time limit of 10 hours. Think something like Iron Chef, but just for dessert. By the end, each country must present three cakes, ten plated desserts, thirty pieces of chocolate, a sugar showpiece, a chocolate showpiece, a chocolate carving, and an ice sculpture to the judges for review.
This year’s competition was themed, “National Heritage”, with our local bets going with a staple of Filipino culture to represent the country, the farmer, and the carabao. “We chose the farmer and the carabao because we wanted to honor and show deep appreciation to the hardworking Filipino farmers who dedicate their lives to cultivating the land,” they explain. “The carabao symbolizes their resilience and tireless efforts, highlighting the crucial role they play in feeding our communities and sustaining our agricultural industry.”
PHILIPPINE DESSERTS 🔛🔝
Team Philippines whipped up a lot of desserts in France that showcased the country’s many flavors and textures, such as their buffet piece called “Filipino Pride” which featured classic Philippine exports such as rice and pineapple. But among all the desserts they made, the one that still lives rent-free in their minds is their dessert version of balut.
“To be able to transform it into a dessert and present it on a world stage is something we are really proud of,” they share on reimagining the famous street food. “We have to think outside of the box on how we can give a proper representation wherein these international jury would have an experience as if they were in the Philippines.”
All that hard work, creativity, and innovation from the young chefs landed the Philippines in 11th place, and we have a feeling it’s only going to go up from there. As the Philippines continues to gain recognition in the global culinary scene, this achievement reminds us that Filipinos’ culinary skills extend from the frying pan to the oven and beyond.
More importantly, the next generation is more than up to the task of championing the flavors, dishes, and recipes of the local pastry industry to new heights. As they put it, “This achievement would serve as an inspiration to all aspiring Filipino pastry chefs. This would serve as a testament that with dedication, creativity, and skill, anyone can reach impressive heights in their craft. Passion and perseverance in this tough pastry industry would always lead to remarkable success.”
Continue Reading: What The Arrival of the MICHELIN Guide Means For Filipino Cuisine
