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.”
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. …
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.”
As educational institutions gradually reopen their doors for face-to-face classes, students are becoming increasingly interested in non-traditional courses. One such course is Culinary Arts, the perfect entrypoint to the fast-growing food and beverage industry in the Philippines. While pursuing this line of study is typically associated with being a chef, a well-rounded and hands-on culinary …
7 of the Best Schools for Culinary Arts in the Philippines by Leika Gonzales Read More »
Saying “Kuya, extra rice, please?” in a restaurant is a sign of being kind and polite when extremely hungry. You want that extra carb on your plate because the food is that delicious that you can’t stop eating. Serving good food is Chef JP Anglo’s North Star. He chose “Kooya” as the name of his …
Chef JP Anglo opens ‘Kooya’ in Dubai: ‘Our food is always evolving and inclusive’ Read More »
When he decided to join a recent culinary competition, Joaquin Carsi Cruz knew right away what his entry would be: beef pares. It’s a dish of many memories, a dish close to his heart and familiar to his taste buds. “Beef pares is great comfort food for me,” he says. “It’s all about nostalgia. It reminds me of …
Beef pares: From street food to award-winning dish Read More »
Prof. Michael Tan says we need to take advantage of the Filipino diaspora, and look into our heritage ingredients and recipes. There’s no denying Filipino restaurants are becoming increasingly popular in major cities around the United States. There are Filipino restaurants in New York, in San Francisco, and Houston and international media is paying attention. There are also Pinoy …
How can Filipino food shine globally? A UP prof offers these suggestions Read More »
FOR 25 years the Center of Culinary Arts (CCA Manila) has garnered accolades and credentials from around the world for its excellence in innovative culinary education, as well as advocating Filipino gastronomy. Throughout that time, it has produced thousands of graduates who are now part of the global culinary industry as chefs, entrepreneurs, and educators. …
CCA Manila’s 25th year: Moving forward with excellence, ‘e-nnovations,’ enduring ties Read More »
The Center for Culinary Arts (CCA) is kicking off its 25th anniversary with a series of talks about Filipino heritage cuisine, a celebration of their alumni, and a cooking competition. The celebration begins on Nov. 25 with the talk “Pagkaing Atin, Ihain Natin,” where CCA Manila invited known food leaders who will share their experiences …
Talks on heritage cuisine kick off CCA anniversary Read More »
