Motherbee's MasterClass

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Just finished this Christmas design cake today.

We are on the 2nd week of the Christmas Recipe Class at MotherBee's MasterClass Here are the recipes that we have learned so far and tomorrow we will be making Christmas Ham as a bonus recipe for my loyal and patient students.

All of the recipes are really yummy!

Another yummy recipe brought to you by Selbourne Callebaut.

Am so excited for this recipe. MotherBee's Sugar glazed baked donuts. Brought to you by PH Selbourne & Callebaut Chocolates.

French Macaron This video is about French macaron

Just sharing this quick recipe video of Bruschetta (pronounced as "broo - skeh - tah").

Click the link below to watch the recipe video.

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Enjoy!

https://youtu.be/DmkgGGDM1Uw

Easy Bruschetta|Antipasto|Italian Dish Motherbee's experiments, tips, tutorials, recipes, stories, and adventures. A food technologist with more than 25 years of experience in the food industry bo...

WHO IS MOTHERBEE?

She is fondly called MotherBee by most members – and for good reason. She is like the mother hen of the brood, but in her case, she takes care of a huge hive. Her name is Analiza Laurel-Badilles. She is the founder of the Facebook group Newbee Baking & Cooking International and this is her story (in her own words).

Can you tell us a bit about your family and childhood?
My lola was a simple vendor of anything in our province (ci**rs, salted fish, sugar, etc.). My mother and father both grew up in the same environment. When I was a child, my father sold tomatoes in a market in Cebu and my mother bought pigs to sell. Then we moved to Manila and my father became a church keeper and cleaner. I am very proud of him. He cleans the church premises and makes sure he greets the churchgoers in Greenhills, San Juan. He also looks after the priests. Everybody loves my father because he is so friendly.

At the age of 8, I started selling candies/lollipops in my school. I purchased them in a sari-sari store or small dairy store near our house. Both my parents were not aware that I use the meager “baon” they give me daily as my capital for my small ‘business.’ I would put the money I earned from selling in a paluwagan, with the teachers and school staff. I became part of the paluwagan because my class adviser learned that I was earning from my candies so I was asked to join.

When I gave the money from the paluwagan, my mother accused me of stealing it. She did not believe that a kid of 8 could save as much as 400 pesos way back in 1978. She had to go to the school to check my story – and of course, it was true. My parents let me continue selling my candies until I graduated from Grade 6, when I handed over to the two full coin banks in the shape of a school bag. Needless to say, they still did not believe.

You said you lived among priests and nuns?
The priests in my school offered me a scholarship so that I could study in a Catholic private school. They asked us to live inside the compound of Mary the Queen Parish church so I could grow up in a better environment instead of living in a crowded semi-squatter space in San Juan. From age 9 to 25, I was used to playing and strolling inside the church grounds, seeing priests and nuns. I didn’t have any regular playmates, just my dolls, and books. That is the main reason why I had to do something else aside from talking to myself.

What were your early food ventures?
I started making ice candy, pastillas, and other no-bake food items. At first, I did it just to kill time and divert the extra energy I have. Each summer, I made ice candy and sold them to my father's co-workers and some parish visitors.

At the age of 11, I baked my first chiffon cake. It was not baked in a nice oven. My mother had a Chinese friend who owned a hardware store. She offered us the very first turbo broiler, which was unbranded at that time. We used a fork to beat the egg whites (the traditional way) because we did not have a mixer. Having the turbo was one of my happiest moments at that time because I could finally do something that is not ice candy or pastillas.

All throughout my life as a student, I would always do something, a small business to earn extra money for my family. When I graduated from College and started working, I polished my ice candy recipes until they started to taste like ice cream, and people would buy in bulk and would resell them.

Yes, my first chiffon cake when I was 11 years old was perfect (at least, for me) but my first bread was hard as stone and I cried because nobody wanted to eat it. It just shows that nobody starts out being the best. I dreamed of being a pastry chef but I chose to be a food technologist, and I am proud of that.

How did you develop your skills?
I started buying small tools and cheap books to keep me going in my passion. During my high school years, I excelled in Home Economics, especially in cooking and arts. Since I was also good in Chemistry, I decided I wanted to be a chemist. Unfortunately, I didn’t pass any of the schools that had Chemistry courses – because it was a quota course.

So when I applied in UST, I asked the registrar to recommend a course that has plenty of Chemistry subjects but is a non-quota course. Her recommendation: Food Technology. Well, I thought I’d use FT as a jump-off point so I could shift to Chemistry, but I ended up loving it.
I finished my studies and was fortunate to get a job just before I graduated. I worked in many great food companies in the country. To name few of them (Philippines): Selecta Dairy Ice Cream, Max's Restaurants, Rustans Bakeshop, Red Ribbon.

Tell us about moving to New Zealand.
The migration was a 10-year plan because I did not have the money and I knew I would not pass the mark they set for immigrants. So I studied how I could bring up my points, and targeted big companies to work in so I would have the right credentials. That’s how I passed the mark.

We left the Philippines on May 19, 2006 and I worked in more prestigious companies in NZ. I gained respect and additional skills here. I haven’t stopped my love for baking and cooking. I think I am way better now in both because of my experiences. Life here is simple and peaceful, but there are times I get homesick. So baking, cooking and the Internet have become my pastimes, too.

In New Zealand I worked here in Melba Foods Tauranga as production manager (a frozen cake and cakes manufacturer), Pandoro Panetteria Ltd as Food Safety Manager (Italian Bakeshop) and Venerdi Bakery as Food Technologist (Gluten Free and Dairy Free Bread & Pizza Bases Manufacturer), with all those experiences, I became better.

Why did you choose bees as your symbol?
Newbee came from the word NEWBIE. I changed the spelling to connect it to bees, which work as one hive. Bees work hard and help each other. Members started calling me MotherBee because they say I am like a mother to newbies. What I do is just guide them and try to teach them. I think most of the members realized that helping and reaching out to each other is the culture of the group. The members strive to uphold this culture and help one another improve their lives.

Before I graduated, I told my closest friends that I dream to one day have my own foundation and help young people or mothers gain skills. I grew up seeing my parents help people, especially relatives, even when they don’t receive anything in return.

Perhaps that’s where my desire to help others stemmed from. As I child, I was blessed. I studied for free (Jesuit priests and parishioners shouldered my tuition), enjoyed a good childhood, and even earned in my own little way. It was always clear to me that God is alive in our life through other people’s help. And I pass this value forward to my members.