Actress and host Janice de Belen has been a longtime reader of Dessert Comes First – “It was Gelli [her sister-actress] actually, who introduced me to your website,” she says when we finally meet. It took months to get me on Janice’s cooking show, SPOON, partly because I was busy with the book.
On the day of the shoot, Manila was a water world when I finally made it to Eagle Broadcasting Studio in Quezon City. Inside however, the weather didn’t matter: the studio lights shone like the sun and there was a crispness to the (air-conditioned) air softened by the perfume of the sweets baking in the oven. “It smells like a bakeshop in here!” Was the oft-mentioned comment by the production crew.
Prepping before taping: Me and Janice in her curlers. Thanks to SPOON’s Executive Producer, Kaye Bravo (@kaye_12), for her photo.
Janice was unbelievably down to earth: interesting and interested in her guests. Straight out of make-up, she helped me prep the ingredients for three of my recipes that we were going to bake on the show: ChocNut-Queso de Bola Cheesecake, Condensed Milk Cake with Malted Milk Crumble, (both in my book) and Salted Chocolate Cookies.
Because we got along well, the 2-hour taping whizzed by with plenty of tsismis exchanged in between takes. Janice had fun garnishing the cheesecake with the ChocNut ganache and we giggled like schoolgirls when scattering the malted milk crumble on the cake. It was fun!
I’m thrilled that Janice liked the desserts we made – “My description for your cheesecake can’t be said on-cam,” she whispered to me – and most of all, I’m ecstatic that she loves my book.
Thanks to @charleybraga for her photo! Click here to enlarge.
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Watch me on SPOON on Net 25 this coming Wednesday at 2 PM and on Saturday, 8 AM and 2 PM.