Learn from Rolie Dorado at The Bailiwick Academy.
Rolando Dorado's experience in baking started when he was assigned to teach bakery mathematics at the Philippine College of Arts and Trades, Baking School, Ayala Blvd., Ermita, Manila, way back in 1968. It has never been in his wildest dream to become a baker as he wanted to be a jet fighter pilot. In his younger years, and in the company of his mother, when buying school uniforms at Carriedo Sta. Cruz, Manila, they passed by an aeronautical school and could see more than a life-sized billboard of a jet fighter pilot in full uniform and accessories, hence, the dream of becoming one. Unfortunately, due to financial constraint, he studied at the Philippine College of Arts and Trades, a government institution and took up Machine Shop as major for the technical course in the evening class while working as a janitor during the day. When academic subjects like mathematics, physics and chemistry were introduced as major subjects in college, he enrolled in the mathematics class and later graduated Bachelor of Science in Industrial Education, Mathematics major. While teaching the mathematics side of baking at the baking school, he requested the master baker doing the demonstration to teach him how to make bread as he has zero knowledge about baking during that time. It was an ordeal as the master baker would whip his hand with a ruler or stick if he could not form the dough in the right shape or make baston (flute) when making pan de sal. After some time, he soon learned how to make bread and gradually, he started to do demonstrations on how to make bread in the class. After some years of experience, he was sent to study Bakery Science and Technology for five months on a scholarship grant by the U.S. Wheat Associate, Philippines at the American Institute of Baking, Chicago, Illinois, USA, in 1972. Later, he was taken in as Baking Technician at S.I. Lesaffre, France, the producer of Saf Instant Yeast as well as Magi Mix brands of improvers. With his job as Baking Technician, he was sent to the following countries to introduce and promote S.I. Lesaffre products to bakers and bakery owners: China, Hong Kong, Taiwan, Korea, Singapore, Malaysia, Indonesia, Thailand, Papua New Guinea, Solomon Islands, Philippines and Mexico. He was sent for in-house training at Martin Braun, Germany and Agrano, Switzerland. He used to work as Baking Technician at U.S. Wheat Associates, Philippines and then later, at Sonlie International Incorporated, Philippines. He is a freelance baking consultant and guest lecturer.