It was grace under pressure. During the finals of Scripps Network’s “Food Hero” competition last month in Singapore, the four contenders were all smiles, cracking jokes and dishing out witty answers to questions from media.
To celebrate its 20th founding anniversary this November, the country’s first and leading professional culinary education institution, the Center for Culinary Arts (CCA, Manila), will have a string of activities, on the theme “Sustainability, Innovation and Filipino Cuisine to the World.”
Along the trendy restaurant row in Barrio Kapitolyo, Pasig, a French-Caribbean-inspired restaurant tries to be unconventional while promoting health.
Jhaymar “JM” de Jesus, 24, had no desire to pursue a culinary career till his dearest grandmother passed away a few years ago. His parents separated when he was 8, and he grew up in his lola’s place in Lucena City, Quezon. He was later tagged by family and friends as “lola’s boy.”
The Center for Culinary Arts or CCA has produced quite a lot of successful chefs in its 15 years of existence. It has given diplomas to 5,000 industry practitioners, 2,000 offshore chefs, 800 restaurateurs and 10 celebrity chefs—and that is just scratching the surface.
THE CENTER for Culinary Arts (CCA) Manila offers the Young Chef’s Academy (YCA) as a year-round short course for children and teens. It was previously held only every summer through
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