American Hospitality Academy celebrates four years in the Philippines
IT NEVER fails to amaze how welcoming Filipinos are. Simple gatherings are always far from simple, always with a mind-boggling spread meant to anticipate every guest?s craving.

It is this culture, drummed into us since birth, that makes us one of the most sought-after nationalities in the service industry. We are a warm and nurturing people.

This, combined with the Filipino love for the kitchen, is what makes American Hospitality Academy a naturally good idea, so good that it has made it to its fourth year providing renowned hotels and resorts around the world with top-notch chefs.

American Hospitality Academy (AHA) Philippines is run by chef Gene Cordova and Dr. Corazon Gatchalian, with AHA president and founder Cindi Reiman, who flew in for the fourth anniversary celebration last July 29.

The celebration included delicious food, good live jazz music and stellar service by AHA Philippines? well-trained students.

US Ambassador Harry K. Thomas Jr. was around and gamely showed the delighted guests a bit of his own culinary skills.

Also present was chef Reginald James, an AHA Philippines alumnus and one of its success stories. James is a former US military man. Assigned in Iraq, he visited the Philippines for an R&R?a visit that became an extended stay during which he studied culinary arts at AHA Philippines.

With a degree in Culinary Entrepreneurship, James returned to the US and started his mobile catering restaurant called Fat Reggie?s American Grille. He teamed up with Mark Ansley to become the executive chef of his second restaurant called AJ?s near downtown Jacksonville in Florida. He is known for his slow-smoked ribs, which is also supplied to the US Armed Forces.

At the AHA celebration, chef Reggie gave a cooking demo?one of his American-Filipino fusion recipes, Barbecue Lumpia with Dipping Sauce.

To know more about AHA Philippines and its programs, visit the website www.ahaphil.com.

Barbecue Lumpia with Dipping Sauce

1 tbsp vegetable oil

1 lb rib meat (off the bone)

2 cloves garlic, crushed

? c onion, chopped

? c carrot, minced

? c cabbage, thinly sliced

1 tsp black pepper

1 tsp salt

1 tsp garlic powder

1 tsp soy sauce

20-25 lumpia wrappers

2 c vegetable oil

1. Sauté onion, garlic, carrots and cabbage. Add meat of ribs then set aside to cool.

2. Place 3 tbsp of filling diagonally near one corner of each wrapper, leave 1? inch at each end.

3. Fold the sides along the length of the filling over the filling, tuck in both ends and roll neatly. Keep the roll tight, cover with plastic wrap to retain moisture.

4. Deep fry in vegetable oil at 325-350?F for 1-2 minutes or until golden brown.

Dipping Sauce

1 c preferred BBQ sauce

1 c apple cider vinegar

1 c sugar

1 tbsp red pepper flakes

1 tsp garlic powder

Mix all ingredients together.