DIPOLOG, Philippines – Family heritage and a deep understanding of Middle Eastern tastes helped pastry chef Nouel Catis Omamalin create the chocolate bar named Fix Dessert Chocolatier, in Dubai, United Arab Emirates.
A video about the chocolate bar went viral, garnering millions of views on social media.
“It had been three years since the Fix bar was released to the market in Dubai, but it didn’t take off. I almost gave up until last July when a TikToker uploaded a video of herself eating the Fix bar. Then, boom, it was rapidly and widely shared, liked, and commented on across various social media platforms,” Omamalin told Rappler on Monday, September 2.
The Fix bar – a concoction of dates pudding, dates caramel, custard, and almond streusel – was introduced during the COVID-19 pandemic in 2021. Omamalin’s Egyptian teammate, Sarah Hamouda, suggested creating a chocolate bar that already functioned as a dessert.
With the technical know-how and equipment, Omamalin produced the Fix bar, drawing inspiration from his family heritage in baking and understanding traditional Middle Eastern desserts.
“It’s like recalling my favorite desserts from when I was young – biko, cuchinta, halo-halo. Then I researched the equivalent favorite desserts in Dubai and was able to shape the flavors into the Fix bar,” Omamalin said.
He explained that people in the Middle East embraced his creation because its unique taste reflects their culture and reminds them of their childhood favorites.
Asked what advice he would give to young Filipinos pursuing a career in culinary arts, the 49-year-old pastry chef said: “To excel, don’t follow the trends; be the trend. Always be curious, don’t be afraid to innovate, and never abandon your heritage.”
He added that his two guiding principles are “authenticity” and “staying connected to my roots and heritage,” as these have been the driving forces behind his international recognition.
After parting ways with Hamouda two years ago, Omamalin established his own company, Nouel Catis Consultancy, which offers dessert recipes to restaurants and dessert enthusiasts in the Middle East, Europe, Australia, and New Zealand.
Omamalin received his primary and secondary education in Dipolog, where he used to sell cakes and other sweets baked by his mother to his schoolmates during recess.
He pursued Hospitality Management at the University of the Philippines (UP) and studied pastry and baking at the French Culinary Institute, as well as at L’École du Grand Chocolat Valrhona, a chocolate school in southeastern France, where he focused on the art of working with chocolates.
Since 2009, he has worked as a chef at Sofitel Fiji Resort and in various roles – including chef de partie, executive chef, and pastry chef – at different restaurants and hotels in Dubai, including the Kempinski Hotel, Fairmont Hotel, and Burj Al Arab.
“What I’ve learned in life is to continue dreaming and never stop, because it doesn’t matter where we come from,” Omamalin said, adding that “soon, I hope to implement my style of making desserts in the Middle East and the Philippines using our own products.”
Omamalin expressed his love for his chosen field and his desire to demonstrate it to Filipinos, whose culture often undervalues cooks and chefs. Though the job is often exhausting due to the trial and error involved, he finds it exciting and fulfilling because it allows for creativity and can even lead to significant success.
“And the most enjoyable part is that you can eat your mistakes,” Omamalin said. – Rappler.com