Chef Nouel Catis

With all the buzz surrounding the viral Dubai Chocolate, there’s one question that hasn’t been asked yet… Are you team rich, creamy milk chocolate or bold, intense dark chocolate? 🍫✨ Time to settle the debate once and for all! Drop your choice below and let’s see where the real chocolate lovers stand! 😎👇

I had the pleasure of sitting down for a fun interview on August 13 with Atty. Oscar Moreno, former mayor of Cagayan de Oro City, Philippines. We took a journey through my early beginnings, how I made my way to Dubai, and the story behind creating some of my most iconic recipes, including co-creating the hero flavors of Fix Dessert Chocolatier. While chocolate is one of my favorite ingredients, it’s just the beginning. I also love working with breads, pastries, desserts, beverages, and so many other treats. The interview was conducted in my native dialect, Cebuano, which made the experience even more special.

Leche flan, also known as egg custard, is a beloved staple in many countries and is often used as a rich, creamy filling for laminated doughs and brioches. Its smooth texture and sweet flavor make it the perfect indulgence in every bite. Would you try this irresistible combo in your next pastry treat?

Finished the week on a high note after an inspiring session at with the amazing Jennifer Crichton. Grateful for the opportunity to share insights and inspire others. Thanks for having me! salamuch!! And thanks to my amazing Chef Nouel Catis team!!

Tres Leches Cake aka Milk Cake has taken the Middle East by storm, and it’s here to stay as a beloved dessert with a Western flair. Swipe left to follow the delicious journey of this red berries-flavored Tres Leches slice! 🫶🏻 Are you a fan of milk cake?

“Have you ever indulged in the heavenly pairing of chocolate and rose water? Especially with dark chocolate, this duo creates a blissful taste experience. Filled with velvety vanilla cream and rose jam, it’s the perfect floral delight!”

“Today, I want to spotlight Julie, who has been a vital part of our company since 2021. You may not see her in many of my posts, but that’s because she’s the backbone of our back-of-house operations, ensuring everything runs smoothly behind the scenes. Her work is just as crucial as anyone else’s in the team. It’s important to recognize and appreciate every member of your team because without them, the company wouldn’t be where it is today.”

Proudly ! As the weekend approaches, we’re gearing up for one more creative grind to deliver million-dollar dessert magic. Kudos to all the chefs who have steadfastly led the way!

Reliving the zesty, citrusy notes of last summer with my coconut and lime cake, featuring a feather-light sponge and tangy cream cheese frosting. As August approaches, let’s savor the best of summer—minus the sweat and heat! 🍋🌴

“Every success I achieve is a heartfelt thank you to everyone who has believed in me and supported me—from my dedicated team to those who love me for who I am and what I do.”

Feeling grateful for the journey and the growth it brings. Over the years, I’ve evolved into a better version of myself, embracing the endless pursuit of learning. If there’s one mantra I live by, it’s this: don’t just live, thrive!

I’m out here working hard for my business, but I never forget to live and nourish my soul. Perhaps that’s why I had the honor of speaking at TED Talk. Even now, my message rings true: the way to a person’s heart is through their stomach.

“People often ask what else I can do—well, I create breads of all kinds! From brioche and sourdough to doughnuts and laminated doughs, my team and I have the skills to craft that million-dollar menu magic.”

When I started the bakebook, I was driven by the desire to inspire others to think outside of the box, to strengthen their passion, and believe in their dreams.
There is a story interwoven in every page and every recipe.
Every chapter reflects my experiences as a chef, a foodie, as an insatiable traveler and and an ambitious culinary artist.
While the bakebook undeniably mirrors my gastronomy sawy down to an exacting detail, I hope it also delivers another higher purpose: to dare to be different, to go where no one has gone before and to embrace uncertainty as an opportunity to rise triumphant amidst life’s many challenges.
I believe I am an artist who happens to find desserts as the means to self-expression.

Ever wonder what I do? In short, I help entrepreneurs and businesses turn their culinary dreams into reality through menu development and recipe creation. My expertise in creating million-dollar desserts has led to global trends like the Dubai Chocolate phenomenon. If you’re an aspiring F&B entrepreneur or a company needing a fresh dessert menu, my company is here to support you.

Delighted to witness Chef Nouel Catis and his team delivering an inspiring one-on-one masterclass for home bakers and enthusiasts at HUOM Culinary Center in Wasl Square. Want to elevate your baking skills? Join our future classes! Email us at [email protected] to reserve your spot. 🍰✨

Happy Mother’s Day, Mom! My culinary journey is profoundly inspired by your magic in the kitchen. You are a true goddess of the stove and oven. Everything I have achieved in the world of food and flavors is a tribute to your undying passion for cooking and baking. Here’s to you, today and every day—cheers! 🥂🫶🏻

The employment paradox presents a significant challenge for job seekers, especially those entering the workforce. Employers often require prior experience as a prerequisite for hiring, creating a catch-22 situation where individuals cannot gain experience without first securing a job. This requirement can inadvertently exclude talented, but inexperienced candidates, stymieing diversity and innovation within the workplace. Moreover, this cycle limits opportunities for personal and professional growth, as it restricts access to those who already have the means or opportunities to gain experience through internships or similar roles, often unpaid. This not only perpetuates inequality but also hampers the overall dynamism within industries by narrowing the pool of potential employees to those who have traditional career paths.

“Enjoyed an engaging conversation with about the multifaceted journey of being a chef. We delved into how this career intertwines with life’s challenges, ironies, and pressing issues, sharing insights that resonate well beyond the kitchen.”

After four years, we finally reunited! Everything happens for a reason, and she remains one of the strongest forces in Filipino cuisine! Until the next catch up!

As we celebrate Eid al-Fitr, a time of joy and gratitude, I am deeply honored to share that my story has once been featured and now I have been selected as a finalist. This recognition is not just about me and my team, but a testament to the resilience and aspirations of every Filipino in the diaspora, who strive to be more than just a statistic. Together, we are building a legacy for future generations. Let this Eid be a reminder of our collective strength and potential. Eid Mubarak to all! 🔪

In the creative industry, innovation is key. My brand is dedicated to solving client problems and leveraging our wealth of successful experiences to your benefit. It’s important to understand that I price my services based on the value and impact they bring. Would you prefer to pay less and face triple the time, frustration, and stress, or invest in quality that delivers results efficiently? It’s time to move beyond the outdated practice of haggling prices and focus on the value you receive in return.

Empower your team, lead with passion! 🌟 As business owners, we serve our team, guiding them to flourish in a positive environment. Remember, we’re leaders, not bosses - we light the path, not point out faults. Your unique journey is your strength, your inspiration. Celebrate it, for it’s the reason you turned your dreams into reality.

Two Asian cooks are required for Mozambique.

Please apply here:
https://www.linkedin.com/jobs/view/3861528027

Responsibilities
Regular meal preparations for a 100-man camp in Afungi, Cabo Delgado, Mozambique.

Qualifications
-Strong culinary skills in Asian cuisine and ability to develop innovative recipes
-Attention to detail and ability to maintain high-quality standards
-Excellent time management and organizational skills
-Ability to work in a remote environment and handle multiple tasks
-Effective communication and teamwork skills
-Relevant certification
-Previous experience in a similar role is preferred

Work Scheme
-Proposed rotation is 90 Days ON and 30 days OFF, negotiable and flexible
-6 days a week, 10 hours per day
-Duration: 3 years minimum

Facilities Provided
-Accommodation, Transportation, Air Tickets, Medical Evacuation Insurance, 30 days Paid Annual Leave

www.linkedin.com

Remembering my creepy take on Easter. 🐣 just posting a random creation way back when I was still flying as an inflight chef. Back then it was a sideline now it’s my full time gig.

I’m reviving baklava through this modern interpretation delivered in the form of an entremet. Can you guess what likely is inside of this dessert? 🇦🇪