By Tyrone Jay V. Samson

He is an internationally recognized culinary wizard and at 33 years old, this chef may have a long way to go of his dream of building his own baking school and rising to the ranks of culinary masters and actually becoming an Executive Pastry Chef, and, later on as a Group Pastry Chef. However, it is very clear that he already has gone a long way since his days in Mibang, Sta. Filomena where he created the first ever fondant wedding cake in the city.

“Nouel poses for a picture with DMC CCS dean, Dr. Gerald Concha, DMC vice president for Administration, Atty. Diana Charlette Concha, and student participants in his DMC visit last January.”

He was here in Dipolog, specifically in the DMC College Foundation just last January 15 of this year, to talk to DMC students about his pastry and other delicacies.

Here’s a peek at his illustrious resume.

He is the present Chef Patissier of Oceania in Middle East & Asia as well as the Pastry Chef of the world-renowned Kuredu Island Resort and Spa in Lhaviyani Atoll, Maldives. This after a stint as the Head Pastry Chef of The Westin Beijing Chaoyang in Beijing, China from April of 2008 to February of 2009; as the Pastry Chef of the Sofitel Fiji Resort and Spa in Nadi, Fiji Islands, from August of 2006 to March of 2008; as the Demi Chef de partie of Burj Al Arab in Dubai, United Arab Emirates from June 2005 to July 2006; as the Commis de Cuisine-Pastry of the Hyatt Manila Hotel and Casino in Manila last July of 2004; as the Pastry Chef & Owner of the Nouel’s Kitchen Gourmet Shop; as the Culinary & Pastry Arts Instructor of the Philippine Women’s University in Cagayan de Oro from March of 2003 to April of 2004; as the R&D Chef of Jonie’s Flavored Chicken in Mandaue from October 2002 to February 2003, and the list goes on and on.

Among his educational and training highlights include culinary schooling in prestigious institutions like the Lenotre-Paris in Sydney and the French Culinary Institute in New York.

This proud Dipolognon. This proud son of Virgilio and Gabina Gracia Omamalin. This proud brother of Amber, Joyce, Noah, Joas and Jay. This proud man is Nouel C. Omamalin.

“Nouel gives an inspirational talk to DMC students last January.”

Young Nouel was a young lad in Mibang when he discovered his passion for cooking. “In my teens. Mother kept bringing home recipe books and I always read them cover to cover. I was fascinated by the science of it so I started putting on the apron and began my baking spree,” Nouel said.

Inspired by his family and his own passion for cooking, Nouel was further drawn into the culinary world with his constant watching of cooking shows in television. “As far as I can remember, it was the Lifestyle channel chefs and baking authorities in the advent of the 90s. I did not have a specific favorite although I can remember the face of Jacque Torres – the master chocolatier.”

From there, Nouel began working as a “kitchen hand” with the family-owned restaurant and bakeshop at the young age of 18. “I believe it is both nature and nurture. Our family critically values food, always excited about what’s in it and if it deserves a thumbs up. We also grew up exposed to a variety of delicious home cooked dishes my mother prepares especially on special occasions. In fact, she owned a restaurant when I was still very young. But among all the siblings, I was the keenest when it comes to cooking, baking and creating recipes from nothing. It was a calling to be a chef,” he related.

After graduating in UP Diliman with the course of Hospitality Management, Nouel assumed the family business for five years and would later on progress to become not just a chef, but a hospitality educator.

When asked about his biggest feat in the cooking industry thus far, this is what he had to say. “I think I have been to many exotic places – places that most mainstream chefs shun because of the difficulties and challenges – each of them posing a different level of adaptation or call it survival. To successfully complete a term is a success story in itself. Believe me, this profession is not all glory and glamour. It is very demanding and unforgiving. If you talk about achievements in my work, that would be being noticed overseas by contemporaries and in international publications like the Pastry & Baking North American/Asia Pacific wherein a feature story is due for release in their next issue. The photo shoot was done in Maldives and it was worth all the effort.”

However, his demanding work schedule have its drawback. “My biggest setback is the fact that I do not have the luxury of time to spend time outside of work with family and friends,” Nouel said.

Still, the sacrifice is worth it. He said that being complimented for a good tasting creation by people from all walks of life, even celebrities, is the ultimate high. “I have worked in prestigious hotels and we have always entertained celebrities, ultra rich people and political icons alike. The most intimate experience could be preparing edible amenities, breakfast and desserts for former President George Bush Sr. and his family when they were in Beijing for the 2008 Olympics. President Bush thanked me personally for his breakfast and all the pain and sleepless nights I went through for several days paid off that day.”

In 10 or 20 years time, Nouel is hoping to be retired by then. “I always tell myself that I will retire early and build my own baking empire. Medium-term goals include internationally publishing a series of books, while becoming a food specialist/consultant for big food companies like Kraft and Hershey’s is part of my long-term goals.”

And after all the accolades and achievements, Nouel is still, and always will be, a Dipolognon by heart. And this certified international culinary master who consider anything that has to do with chocolate as his best delicacy and dessert will always come back home. “I always make it a point to go home every year to be fascinated by the growth of the local culinary scene. It is really a delight to see Dipolognons gradually embracing the idea of eating out and spending time out with friends or family over coffee and interesting sweet treats to nibble on the side. It would be a pleasure to showcase something as a way of giving back to a place where everything began.”

Finally, Nouel has this message to all budding culinary artists, to his fellow Dipolognons and to the DMC College Foundation community.

“I have to be very honest about this. Since I left the country, many schools have opened up specifically catering to culinary enthusiasts. It is a strong recognition that gastronomy is maturing in our country. However, let not be misled by the thought after completing school you are already capable to stand on your own and be the big chef. If your goal is to become an international chef working in hotels and resorts, there is a long, long road ahead of you. If your goal is to put up your own business then find that niche where you will excel in. To be successful in this field means you have to be tough physically, emotionally and mentally. I was not raised tough and strong. I am very pleasant and kind. However, I have to set a few things straight by being heartless, direct and loud. Otherwise, people will start walking on you especially when you deal with other nationalities. Up to now, I still couldn’t believe how I survived this long in this industry and working in tough places like Fiji, China and Jordan. Lastly, if cooking or baking is really your passion then go for it and aim for the stars. As they say, if you miss the stars at least you will land on the moon,” he said.