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 Classroom to Culinary Success: Pong and Gia’s Love Story Read More »
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
A Chat with Chef Rochelle Uy-Rylewski, Sous Chef at Pullman Cairns International Read More »
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
Fulfilling Culinary Dreams: An Exclusive Q&A with Chef Nadine Howell Read More »
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 »
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
Gia Cordero: How She Made The Switch From Restaurant Kitchens to Corporate Role 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
