CHEFS CHRONICLES: PASTRY CHEF AUDREY: A RISE FROM PASSION TO PURPOSE!
Desserts are meant to spark up your attitude, mood, and palate. That’s how Sylvañas & Co frozen stuffed cookie treat will make you feel! I discovered this treat at one of MightNight Market food festivals in Jersey City. This frozen treat was different, and it led me to chat with the women behind the brand, Audrey! From our brief, fun, and engaging conversation, see why you should learn more about her brand, culture, and her love for pastry!
We notice that your brand Taste and See is all about making cakes for special occasions, how did you get into the art of making pastry? Taste and See were started about ten years ago. Newly married with a new space to play around the kitchen, I was always cooking or baking up something. I was working a full-time job in the medical field and needed a creative outlet. One afternoon, I was alone in my apartment and heard a voice whisper softly to me, “Taste and See.” At that time, I was already in the mix of serving and entertaining my close friends and family with food.
Gradually, my friends would ask me if they can place their orders for my cakes and other baked goods. My name and products circled around, especially within our church group and the outside network. Through the course of the following years, Taste and See grew. In 2015, I re-branded and re-launched all together, offering exclusive custom cakes and edible spreads. In 2017, I expanded and created a second brand called Whip n’ Sip™. This is where I offer educational and entertainment outlets to others by teaching my audiences (or students) how to design a professional cake quickly. In the middle of 2018, I launched a new brand – Sylvañas & Co., which sells frozen stuffed cookies inspired by my heritage.
I had the opportunity to meet you during the Midnight Market, which was an awesome event. What was your motivation to participate in these events?
A friend of mine, Chef Flo from Eemas Cuisine, encouraged me to try and test it out Sylvanas at Midnight Market. I didn’t know anything about the markets or intended to join them until Chef Flo guided and encouraged me to take my products out to the masses. I created a new product that I tested within my network and existing clientele and saw the demand for it. I reached out to Flo for some information with a different intention. At the end of the conversation, my mind was made up and focused on sharing these products, everyone.
When I came across your popular frozen stuffed cookies. It tastes so good and I wanted more! While eating it, my instincts told me this sweet treat had a story behind it, what inspired you to start Sylvana & Co?
Thank you very much! I’m so glad that you enjoyed them. To piggyback from my last comment, this product sparked up more than what it was for me. Silvanas (also the common spelling) is a dessert which derived from a cake that originated in the Philippines. This cake is called Sans Rival. Similar to the taste but created differently. This cake is made up of multiple layers of cashew meringue with buttercream frosting and chopped up cashews in between. Served chilled or room temperature so you can taste the richness of the buttercream. Sans Rival comes from a French phrase meaning “without rival.” I’ve never really cared for the dessert. My parents, however, loved it. The indulgence of these cakes was rare, and if they make their presence, it was for a rare occasion. I’ve noticed that a lot of our family and friends loved this dessert and always asked me to bake it. After five years, my Tita (meaning aunt in Tagalog) of mine kept nudging me to make her Sans Rival cake. I compromised and created something more fun to eat – which is known as Sylvanas.
How has your culture inspired your work ethic? Filipinos are generally known as hospitable, kind, cheerful, and generous. I want to think that those qualities are what naturally embodies what people see when they get to know me and the business I am building.
How has American culture influenced your cultural habits and traditions? The western culture has also pruned me to be aggressive in obtaining a passion, in reaching for a goal. Naturally, most Filipinos you may meet are gentle and quiet when it comes to reaching for what really sparks their passion. The American culture teaches you how to balance out the traditions you have learned from growing up to learning that its ok to create new ones and share them with other people.
What Filipino dishes or other treats beside the frozen stuffed cookies is symbolic of your culture? The art of sharing a meal altogether is symbolic of our culture. Like in any other culture, food is the glue that ties everyone together. In family gatherings, you’ll always see some sort of noodle dish called Pancit. That’s a staple in most family gatherings or Filipino fiestas. Pansit symbolizes a long life, so on any occasion, whether it be a small celebration or especially someone’s birthday, we serve Pansit to celebrate.
What is one misconception you heard about Filipino food and the country? The one misconception that some people have with Filipino food is that its “not healthy,” or they’re too “fatty.” Like in any other cuisines, everyone has their own take on how they cook certain dishes. The Philippines is made up of over 7000 islands, which in turn, create thousands of varietal cuisines. Filipino cuisine can be fresh as a wild-caught fish from the sea, or a freshly slaughtered cow or pig from the farm. Very organic, if you ask me. We love vegetables, and we love our meat, but the way we serve them does vary from province to province. The typical “chicken adobo” dish non-Filipino people are familiar with can also be cooked in many ways altering their taste and preferences.
Describe something you ate when you were a child that might surprise us.? We have a dish called “Dinuguan” pronounced “Dee-noo-goo-an,” it’s made with pork blood and intestines. If you meet a Filipino and offer you “chocolate meat,” don’t be afraid of it… it’s delicious! Just don’t forget to ask for rice on the side lol.
If you could go back in time and have one food from your childhood that you can’t get now, what would it be? I would love to have some street food from the Philippines! The freshly fried fishball on a stick and dipped into homemade sauce… again the nostalgia and the experience is something you’d want to have access to you. There are some restaurants now that serve or offer the experience of “street food” night, but it’s not the same as being able to flag down the old man rounding the neighborhood with his cart and his “dirty” street food! Haha
Rapid Questions
What three words came into mind when I say the Philippines? Family, Food, Home
If you can take anyone to the Philippines who would it be? My husband! He’s been there once in his life and would want him to experience some of the things I remember when I was a kid.
Keep Up with Audrey at @sylvanaandco and @tasteandseebyaudrey