Food is changing all the time. A quote by American chef Sherry Yard perfectly expresses this need for change: “I view trends in food like haute couture. From wild, wonderful, and wacky come changes, growth, and evolution.”
Food is changing all the time. A quote by American chef Sherry Yard perfectly expresses this need for change: “I view trends in food like haute couture. From wild, wonderful, and wacky come changes, growth, and evolution.”
The Elliott Farm is a 56-acre property on the east coast. Sary Elliott, a CCA Manila graduate (Batch 2002), has four dogs, three cats, twenty turkeys, forty ducks, ten Sebastopol geese, a few guineas, and hundreds of chickens. We spoke about her culinary journey: 1. What were you doing before you enrolled in …
How Sary Elliott Started Her Dream Bakery and Farm In Upstate New York Read More »
Angelica Nulud and Paul Faraon are a young couple that started La Kalidad, a small-batch bakery serving artisanal brioche bread and pastries in San Francisco Bay Area. They were featured in San Francisco Chronicle, “It’s been a long time coming: The Bay Area’s Filipino baking scene is more exciting than ever.” After graduating from …
Being in school can sometimes feel like one is stuck in the classroom, buried in assignments, quizzes, and long hours in the kitchen. But at CCA Manila, students are always kept abreast of what’s happening in the industry. One key piece in this is Chef Philip John Golding, the culinary director of CCA Manila. …
Tessa Quiloña, a 25-year-old baker, was building her cafe in Batangas when she enrolled in the Fundamentals in Baking & Pastry Arts Course at CCA Manila. She shared, “I came from a family of doctors. So, I was supposed to take the same path. But a few months ago, I decided to study baking. …
Anitta Cafe: A Twenty-Something Baker Opens Her First Cafe in Lipa, Batangas Read More »
Meet Chef Johan Movido, Senior Innovations Manager, McCormick Philippines A job in the corporate world doesn’t mean you’ll be stuck with paperwork or a suit and tie. Johan Movido, a graduate of the Diploma in Culinary Arts & Technology Management Program, proves that it can be fun and rewarding. Last May 2022 marked his six …
Meet Julia Sobrevega, DCATM student and first-time taker of the comprehensive exam. Julia Sobrevega is one of the recent students who just passed CCA Manila’s notorious comprehensive skills examination. What is it anyway? It’s CCA Manila’s version of a board examination, consisting of two parts: practical and written components. The practical exam is a …
What is it like to pass CCA Manila’s comprehensive skills examination? Read More »
Food is changing all the time. A quote by American chef Sherry Yard perfectly expresses this need for change: “I view trends in food like haute couture. From wild, wonderful, and wacky come changes, growth, and evolution.”
Meet Chef John Buenaventura, Executive Chef, Hilton Abu Dhabi Yas Island Earning your stripes in a kitchen is not easy for any aspiring chef. Chef John Buenaventura, CCA batch 2005, proves that you can earn respect in a kitchen with grit. With about 17 years of experience in the F&B industry, he’s worked in top quality …
