Marilyn Santos-McNabb – Pastry chef
When did you first get interesting in baking?
When I was a kid growing up in the Philippines, I used to love gum paste Easter eggs, the ones that have pieces of candy inside. You have to break the egg open to get the candy. Since that time I have not only eaten but made them as well. Same thing with Pâte à Choux, I’ve always loved it and started to make it since I was in 2nd grade.
When did you start thinking about baking as a professional?
After college really. After I got my BS in biology in the Philippines, I started to work for a pharmaceutical company but I never really enjoyed it. I wanted to work with my hands (laughs); I have always loved using my hands to make stuff. So I first I got interested in playing the piano but I could not really coordinate my 2 hands (laughs) so I quickly gave up and set my goal on baking. It was an easy call since I had always enjoyed baking and cake decorating.
How did you get started?
At that time I was still in the Philippines. I would spend some of my free time baking cakes at home and people got interested in my production, so I started to deliver them. I quickly found out that there was a market for them. That is really how I started to think about baking professionally. I made cakes at home and delivered them for about 2 years and then I moved to the US to go to college.
For a pastry degree?
Not exactly. For a food service administration degree. When I was in school, I was recommended to the Hilton Hotel for a pastry chef position. That was my lucky call because although I was still a student, I really started to work in the field. And it was easy to move up with the Hilton which I did. I also taught cake decorating at my school. Also, during that time, I worked in other places like small restaurants. I really got a lot of experience in different settings. This is when I started to think about opening my own bakery.
Was it hard to make the transition?
Yes and no. It was fate. One day I saw this empty space, a former bakery. I knew the owner who showed me the place. It still had the basic baking equipment. The owner told me that I could just take over. I thought about it. I had a small loyal clientele from my cake deliveries and with the little money I had, I decided to go with it.
What was the hardest part of being a bakery owner?
It is a whole lot of work, especially during the Holidays when everybody is off. You also have to know all aspects of the job from dishwashing, delivering, to cake decorating, counter help etc… all wrapped in to one. You have to do everything.
What was the most rewarding part?
People who tell me up to this day that they miss my pastries. The freedom of decision also, when you are your own boss. And getting to know your clientele over the years when you go from making a birthday cake for the kids to later on, making their graduation or wedding cake. It was really convivial. I had my bakery for 10 years. Although I sold it a while back I’m still in contact with some of my clients.
Our very own instructor John Laloganes has a 