Fans of Chef Jessie Sincioco will surely be glad that her well-lauded creations will be easily accessible to them as we all enter the New Normal.
From her memorable beginnings as the baking category grand prize winner in The Great Maya Cookfest in 1983, becoming the very first Filipina Pastry Chef in 1990, her hands-on management of upscale restaurants through own company JCS Gastronomie, Inc, to being hand-picked to cook for His Holiness Pope Francis during the Pontiff’s 2015 visit to the Philippines, Chef Jessie has shown time and again that she can adapt to the changing needs of her clientele while maintaining the quality and craftsmanship her food creations have become known for.
With the metro now under a general community quarantine, with some restrictions still being applied to people’s movement, especially when dining out, Chef Jessie has made many of her celebrated culinary ouvres available via pick up and delivery, some of which were sent to me to sample and enjoy with my family.
Ciabatta Bread (Php100/loaf). Italy’s response to the French baguettes, this long, flat and rustic-looking loaf of bread (named after the slippers it resembled, apparently) was only invented in 1989 by Arnaldo Cavallari, but has the look and taste of old-fashioned breads. It’s perfect as an accompaniment to pastas and other savory dishes or as an appetizer when slathered with butter or dipped in to oil and balsamic vinegar.
Chef Jessie’s Special Dip for Bread (Php450 for 220g bottle). Speaking of dips, I also received a bottle of finely chopped red and green bell peppers, pimiento and grated parmesan in herbed olive oil, which went so well with the ciabatta bread. I liked the dip as is but Hubby preferred adding more grated parmesan to the dipped bread. Aside from snacking on the bread and dip while binge-watching on Netflix, we also included this combo to our meal when I cooked up some Creamy Pesto Chicken for the fam’s dinner.
Chocolate Gateau ala Teddy Keng (Php1,000 for 6-in | Php1,500 for 8-in). Chef Jessie’s version of the decadent chocolate cake, this confection is made of alternating layers of light chocolate cake and rich chocolate cream filling all covered with a rich, shiny ganache and decorated with an unfurling flower fashioned from chocolate.
As you can see from the description, this gateau is a chocoholic’s delight! Named after one of Chef Jessie’s friends, The Landmark founder Teddy Keng, the cake is said to be a rich, generous and subtly sweet as he is. Well, high praise indeed!
These culinary delights and more are available at Chef Jessie’s Place, the newly-built building which houses Chef Jessie’s pattiserie, restaurant and corporate offices. You can read more about it here.
Chef Jessie’s Place is located at 1997 Pililla corner Obrero and Tanay Streets, Valenzuela, Makati City, open daily from 9am to 4pm for pick up and delivery. To order, text or call +63 917 8967880, +63 917 8330797 or +63 977 0976649 or email chefjessiesplace@chefjessie.com.
Missing the experience of fine dining? Well, here’s some good news: Chef Jessie Rockwell Club is now open everyday from 10am to 5pm for dine-in. Prior reservations are required at +63 2 88906543, +63 2 88907630, +63 2 77290122 or +63 917 8967880. Read about my fine dining experience at Chef Jessie Rockwell Club here.
Disclosure: Product samples were provided to facilitate an honest review.
Jellybeans in the City 