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. He was one of the first instructors in the school in the Diploma in Culinary Arts and Technology Management.
Today, he connects the CCA Manila community to what’s happening outside the lab and lecture classes.
He shared some of the trends he’s seen in the last year or so:
1) Health – There’s a big emphasis on wellness through food. Chefs are very focused on providing plant-based and allergen-free menu choices. Pickling is also becoming popular because these foods are a source of probiotics essential for gut health. There are also local farms that have rabbits, which are good protein sources and are more nutritious than the industrial meat supply chain.
2) Artisan – Many products are produced in limited batches that showcase Filipino ingredients. An example would be Auro chocolate’s use of Don Papa Rum and Cacao from Davao.
3) Pastry – There’s a rise in community bakeries, whether it’s locally or internationally. La Kalidad is an example of this with Filipino-inspired bread and pastries in the Bay Area. Even at CCA, we have a lot of budding bakers and pastry chefs in the Fundamentals in Baking and Pastry Arts Course.
4) Mortar and pestle – There’s a big move with chefs to bring out this Stone Age tool of mortar and pestle instead of food processors. The difference lies in the texture, aroma, and many more. As a result, chefs can create salsas, pestos, curry pastes, or spice blends that will level up their cooking.
5) Asian – Filipino Cuisine has hit many news headlines this year, whether it be Jollibee expanding overseas or Bibingka hailed as one of the 100 best cakes in the world. There’s a lot to be proud of for Filipino chefs, and it is a good moment for local talent. But, of course, there are also a lot of influences from our neighbors in the food scene now. One can learn Thai, Japanese and Chinese cuisines in our Fundamentals in Culinary Arts Course.
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The F & B Industry is constantly changing. And Chef Philip is excited about what’s in store for CCA Manila’s community.
If you’d love to know more, you can listen to The Future of F&B, where Chef Philip is speaking on the topic, ‘The Globalization of Today’s Consumer,’ on March 3, 2023, at Conrad Hotel Manila, MOA Complex. In addition, you can register through the following: Courage Asia – 0917 639 8089 or topmenumasters2019@gmail.com.
