15/09/2020
Chef Clyden San Pedro graduated as Magna Cum Laude of BS-HRIM in De La Salle College of Saint Benilde. He is the author of the 3 baking books entitled: BAKE DRAFT, WHISK and THE SUGAR PROJECT.
At his young age, Chef Clyden started making pancakes and leche flans at the age of 7. And he started making fruit salads and refrigerated cakes at the age of 9.
At the age of 12 Chef Clyden won his first gold medal in a culinary competition for a local ketchup brand. He won his first ever baking competition at the age of 19 as Young Hotelier Exposition Best Cheesecake: Fruit Basket Cheesecake.
Chef Clyden won over 40 competitions, national and inter school level for both baking and culinary.
He worked in Richmonde Eastwood for 6 months, and then he resigned in preparation for his first international competition.
At the age of 21 Chef Clyden won his first international medal in Hong Kong for HOFEX 2012: Plated Desserts Under 25
Chef Clyden went to New Jersey, USA for his internship under Westin Hotel as a Pastry Head. He went back to the Philippines and started teaching and in provinces like CDO, Cebu, Bacolod, Iloilo and Davao. He became a college instructor at Lyceum of the Philippines for both Culinary and Pastry Subjects and then he built his own Baking School DESSERT DRAFT.
Currently he is running a commissary and cake shop under Dessert Draft Cake Shop in QC and his own milk tea brand: Tea Laboratheory with current branches in QC, Pasig, Antipolo and BF Homes.
You can subscribe to his YouTube Channel: The Chocolate Boy
IG:
