It has been a wonderful chef's life for chef Jill Sandique who is one of the most respected and sought-after chefs in the country today.
Chef Jill ventured into the culinary world in 1986. "I've been in the industry for almost 20 years, ten of which I spent teaching," says Jill. "I was with Gene Gonzales when we opened the Center for Asian Culinary Arts, but before that I first started teaching at Henry Sison's Culinary School in 1996."
Much earlier, Jill actually operated a bakeshop in the Philippines, before relocating for a short period to the United States where she pursued studies and worked for prestigious establishments like the Tower Club in Virginia, well-known for being patronized by Washington's movers and shakers.
Jill says that was the time when she actually made the decision that would forever change her life: "It was at the Tower Club where I decided to be a chef. You see, before that, I was a medical student."
It was also at the Tower Club where she got to see the personalities of the time like George Stephanopolous (it was the Clinton era), and saw first-hand how the Secret Service operated whenever a big political personality dined in.
Among her most memorable experiences was when diners asked to meet the pastry chef. "They were actually surprised to meet me, since they (always) think that the pastry chef is a big, old guy."
These days, chef Jill contends with a full schedule despite constraints as a result of recent surgery on her hands. "I do consulting work for pastries to pizza, Italian café to full restaurant service (café deli type, coffeeshops). I also teach full-time (at Heny Sison's Culinary School) and I do demos for institutions."
"I'm happy where I am right now," she says. Clearly, with all her accomplishments, she couldnt possibly ask for anything more.