Hi! I’m Sheilla Lopez.
I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy.
My love for the culinary arts began while I was a student at St. Paul University where I finished a Bachelor of Science degree in Hotel and Restaurant Management. I loved to cook, bake and whip up new dishes for my family and friends. I turned them into my guinea pigs and they were more than happy to take on the role.
After finishing my degree in 2002, I worked for a 5-star hotel in Manila as F&B Cost Controller. I liked what I was doing but still, there was a void inside me and I grew restless. I longed to do something else…something that would make me live and breathe kitchen, food, spices, cutlery, pots & pans. I wanted to become a chef.
Being the daddy’s girl that I was, (and always will be) I begged him to allow me to study the ways of the kitchen. After months of talks and negotiation with my lawyer/father, I won my case! He supported my dream and allowed me to go to London. I chose Le Cordon Bleu Culinary Institute as my foundation, a world-class learning ground for someone like me who aspires to become a chef. It was a whole different ball game and I gave it my all. I was so thrilled when I was awarded by the institution with a scholarship for a basic pastry course! This is an honor given only to deserving students that show skills, passion, determination, and naturally are at the top of their class. I earned my Le Grand Diplome (diploma for both Cuisine and Pastry) and graduated with honors on my Pastry diploma.
Then it was time to face the challenges of the real world. Yes, studying in a prestigious school provided me with the education and credentials, but it was really just the beginning. I now had to put all that I learned into practice, and, of course, to never stop learning. I was so lucky to land jobs as Chef de Cuisine et Patissier and Chef Consultant at some of the hottest 5-star restaurants in London and in the USA. I loved every single second of the work I did in the kitchen.
Staying cool and composed came naturally to me in spite of the tough demands of the job. What a pleasant surprise it was to discover that I could perform with grace under pressure in the kitchen, so different from what is portrayed in shows like Hell’s Kitchen and Master Chef where yelling and anxiety seem to be the norm.
