|Seen through the glass window, the culinary students seriously work at the kitchen.|
I finished a course in communications and it was a bit too late when I realized I didn’t want to pursue the profession anymore. I have received a lot of flak for turning in this direction. People thought that I’m passing up a totally perfect opportunity to earn big bucks—aside from “wasting four years” of my life in college.
But I’ve always dreamt of working in the kitchen. I used to watch Cooking Master Boy (an animated cartoon) and Wok with Yan on TV as a kid and it had probably started my interest in cooking. Aside from that, it was a tradition that children in our family were all hauled into my Grandma’s house during summer vacations. It was the only time I could play with all of my cousins, exploring the nooks and crannies of the ancestral house, and most of all, cooking something “exceptional” for the whole family. I grew up believing my Grandma cooked better than most people, even fine dining restaurants.
The true test of a good cook is when there are hardly any left-overs and a lot of empty plates. I take pride when I get praises every time I serve my dish and see the smiles on their faces. But there’s a certain void in my heart: I wanted to have a formal culinary training.
A few years back, I could vividly recall how difficult it was to find a reputable culinary school that had affordable tuition fees. I was looking for such because after finally getting my college diploma, I felt it was about time for me to pursue my passion.
I remember being excited on my first day of going back to school wearing a chef’s jacket. I soon realized that taking a culinary course wasn’t exactly bed of roses. It entails perseverance, determination, hard work, and you really had to love cooking in order to excel in it.
Each time I had classes I always had to rush to a nearby grocery in order to buy my ingredients. And after that, I need to carry them all to school because they were not part of my tuition fee. I had to budget my money wisely, sometimes to the point of haggling if I buy items in bulk at a wholesale baking outlet.
|Ms. Glaiza Mari Castro, Marketing Assistant talks about their facilities.|
I was recently invited to the Global Culinary & Hospitality Academy’s Open House at their Ortigas branch. We were given the chance to tour the school’s facilities and sample their sumptuous meals. I couldn’t help but be envious of their students! I wish I had known about Global Academy before when I was still looking for a culinary school.
|Students are hands-on with individualized training.|
Global Culinary and Hospitality Academy pushes the quality of education and superior value as it offers professional and recreational courses of the highest standard with unmatched cost effectiveness.
Chefs Roberto Pengson and Benjamin Ledesma Jr. founded Global Academy in order to provide aspiring industry professionals with relevant education and professional training at modest rates in order to prepare them for the growing opportunities of the international culinary and hospitality industries.
|Chef Benjamin Ledesma, CEO and the Academy's founder.|
|Fully-equipped facilities with HD plasma TV for demo classes.|
Aside from being 100% chef-owned and operated, Global Culinary and Hospitality Academy had a team of internationally educated and accomplished faculty. The campus had multiple locations so you can choose the branch nearest you offering the same programs and facilities. But I guess the best part of it all, is that you get individual learning for both lab and kitchen.
|Chef Terence Fereday explains the dish he's about to prepare.|
I couldn’t help but compare it with the culinary school where I was once enrolled. Back then, students were grouped and then tasked on a rotational basis to work on the kitchen and in the lab. There were times I’d be assigned to do the dishes, to be the cook, the one that prepares all the ingredients etc. Here at Global, you can be assured of individualized learning and training under the supervision of an instructor.
They even had the Epicurean Lab wherein one can get the major elective and be able to learn some of the world’s most popular cuisines like American, Japanese, Korean, Chinese, Thai, Vietnamese, Indian, Singaporean, Central European, Spanish, Scandinavian, Mediterranean, Italian and French.
|Learn the world's most popular cuisines at Global Academy's Epicurean Lab.|
The Academy won awards in the recently concluded HOFEX last May in Hong Kong where Global Academy’s faculty and students topped several categories in the International Culinary Classic. A clear testament that incoming students can be assured of world-class training and superb hands-on experience.
|The awards won recently in HOFEX by the Global Academy team.|
I personally liked the Modern Asian interior design of the Global Culinary & Hospitality Academy’s new Pasig campus. But what had truly impressed me was their awesome facilities: they had two kitchen labs, two 23-seater theater demo rooms with three high definition TV and cameras each, and a library with wi-fi connectivity, separated locker rooms for men and women, not to mention their clean and cozy Zen-themed rest rooms that are similar to those found in elegant hotels.
When I skimmed on their course outline, I was surprised to see that a Grand Diploma in Professional Culinary, Baking and Pastry Arts is the only one of its kind in the country wherein students are trained in both cuisine and pastry in less than a year. Earning this double diploma will give its graduates a competitive edge as they hunt for employment opportunities here and abroad.
|With internationally educated and accomplished faculty.|
Have I also mentioned that when you pay their tuition fee, it also includes the ingredients to be used, three sets of uniforms, chef's basic utensils/kit and shoes as well? Isn't that amazing and truly value for your money?
|Chicken Ballotine on a bed of Spaghetti Squash with Truffle demonstrated by Chef Terence.|
|Paella with a twist: loads of tinapa flakes and Vigan longanisa made by Chef Terence.|
|French macaroons with ganache fillings demonstrated by Chef Roel.|
|Dark Chocoloate mousse, Strawberry topped Tiramisu and French Macaroon by Chef Roel.|
|Bloggers tried their hand in the kitchen: Florencio Jusay Jr. the author, Ms. Claudine De Leon, and Ruth Dela Cruz.|