At CCA Manila, culinary dreams are nurtured into reality, the story of Pong and Gia beautifully illustrates how the school is more than just a place for culinary education—it’s a venue where lasting relationships are formed. Here’s their journey, in their exact words, reflecting the unique blend of personal and professional growth that CCA […]
From CCA’s Culinary School to the International Kitchen: A Chat with Chef Rochelle Uy-Rylewski, Sous Chef at Pullman Cairns International. After graduating from CCA Manila, Chef Rochelle Uy-Rylewski now serves as the Sous Chef at Pullman Cairns International. She has an inspiring culinary journey of resilience, dedication, and a thirst for learning. We recently had
Fulfilling Culinary Dreams: An Exclusive Q&A with Chef Nadine Howell Pasta & Pizza Culinary Head for PYC Foods Are you passionate about learning culinary arts, or aspiring to be a chef? Look no further for inspiration. In this series of interviews, we catch up with our graduates worldwide. In this Q&A, we spoke with Chef
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
We love seeing our graduates in the different fields in F&B. In our latest alumni story, we feature Gia Cordero, a graduate of Diploma in Culinary Arts &Technology Management (2022). Her first job after graduating was at Cafe Fleur, an establishment led by Chef Sau Del Rosario. Later on, she made the shift from
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
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.
At this year’s Taste of Auckland, the Filipino restaurant Nanam received the top award for the dish of wagyu beef and lemongrass sausage in tortilla with chipotle mayo and atchara pickles. The award was given by celebrity chef, Marco Pierre White. Nanam Eatery is a restaurant in New Zealand, owned by two of CCA Manila’s