Respect and be grateful to your mentors and teachers because they are the backbone of your future career in the culinary industry.
Growing up in the Philippines in a family of doctors and engineers, Jill Sandique surprised everyone by choosing a cooking career. Because there were no programs in the Philippines at the time, she got creative and enrolled at ICE. Her externship took place at the exclusive Tower Club, in Vienna, VA. Today, Sandique wears many toques as a recipe consultant, chef-instructor, media personality, and patisserie owner in Quezon City, The Philippines. As program director for the Culinary Theater of the USDA's Foreign Agricultural Service, she trains marginalized communities in livelihood programs, such as tempeh production. Sandique has continues to refine her craft in master classes throughout Southeast Asia; most recently she traveled to Malaysia to study classic hawker dishes and nonya cooking. She also co-wrote Guide to Restaurants in Manila and Fundamentals of Cooking and Baking. She advises students, “Love your profession and be proud of it. Be patient and helpful to your peers and classmates. Be thankful to the staff, assistants and stagiaires who are always around to assist you. Most of all, respect and be grateful to your mentors and teachers because they are the backbone of your future career in the culinary industry.”
- Institute of Culinary Education, Pastry & Baking Arts, 1992