Chef Nadine Madrigal is a young but experienced baker and pastry chef. She graduated with honors at the International School of Culinary Arts and Hotel Management holding a Culinary Arts and Kitchen Management diploma. She belonged to the pioneer team of the iconic Chelsea Market and Café in Serendra, Fort Bonifacio under the tutelage of celebrity chefs Chef Sau Del Rosario and Chef Kalel Chan. As she busied herself with honing her culinary skills in the kitchen, she realized she wanted to take it a step further and give the study of patisserie a go. What was once a mere sweet tooth evolved into a passion, a love for the art of pastry.

Chef Nadine went to the Le Cordon Bleu Culinary Arts Institute in Sydney, Australia where she realized and developed her niche. After rigorous training from the prestigious school, she finally got her Diplome De Patisserie Le Cordon Bleu, the coveted blue-ribbon status. A person who believes that knowledge is power, she further pursued her studies by taking an Intense Bread Making Course taught by no less than Chef Jill Sandique, a prominent figure in the baking and pastry world. She also accepted a one year hotel training at the biggest resort in the Marianas Islands, the Pacific Islands Club in Guam.

Her over all experience working in the industry including her time at the La Cuisine Francaise Inc and the Mandarin Oriental Hotel helped cultivate her abilities to be comfortable and confident enough to put up Sugar Fix by Nadine, her very own cake business which provides themed and personalized cakes and cupcakes for events. Not one to shy away from a great opportunity, she now also teaches baking and pastry at the Culinary Institute of Cagayan de Oro and handles the pastry leg of Chef Boy Logro's Manila Culinary and Hospitality Academy in San Juan as she believes it is her turn to teach and inspire the next generation of chefs in our country.

Areas of Practice

• Desserts and Patisserie
• Bread Baking
• Kitchen Management
• Kitchen Operations
• Food Service Proprietor

Trainings & Seminars

• Center for Asian Culinary Studies, 5-Day Bread Workshop

Education

• International School of Culinary Arts and Hotel Management (ISCAHM) - Diploma of Culinary Arts and Hotel Management
• Le Cordon Bleu Culinary Arts Institute, Sydney, Australia - Diplome de Patisserie Le Cordon Bleu

Work Experience

• M Cafe, Makati (2006)
• Chelsea Market and Cafe, Serendra, Fort Bonifacio -
• Pioneer Team (2006)
• Blackbird Cafe, Sydney, Australia (2007)
• The Cupcake Bakery, Sydney Australia (2008)
• La Cuisine Francaise Inc (2009)
• Mandarin Oriental Hotel, Makati (2009)
• Pacific Islands Club, Guam (2010)
• Sugar Fix by Nadine (2011)
• Manila Culinary and Hospitality Academy, San Juan (2013)

Professional Certifications

• TESDA Bread and Pastry Arts NCII Certified