FROM CLASSROOM TO CULINARY SUCCESS
CCA Manila graduates on top of game
THE Center for Culinary Arts (CCA) Manila, acknowledged as one of the top culinary schools nationwide, has produced top-tier culinary professionals who are now making waves in the culinary scene locally and internationally.
“CCA Manila continues to be proud of its graduates’ diverse and successful career paths. They are garnering awards, leading kitchens of top hotels and cruise ships and elevating Filipino cuisine to greater heights. Our graduates are tangible proof of the effectiveness of CCA Manila’s comprehensive training and hands-on approach,” CCA Manila Chancellor Veritas Luna said.
A culinary arts graduate today can choose from diverse career opportunities beyond working in a kitchen. One may venture into food entrepreneurship, starting food-related businesses such as catering services, food trucks or specialty food products. There is also a huge opportunity in agriculture and food production. Culinary arts graduates can find roles in nutrition and dietetics, helping to develop the healthcare and wellness industries.
Aspiring culinary artists can embark on their exciting journey with the school’s upcoming intakes this August and October 2024. They can follow in the footsteps of these four outstanding alumni.
Thirdy Dolatre, restaurant owner
Thirdy Dolatre is the head chef and owner of Hapag, one of Manila’s most sought-after restaurants in Rockwell. His journey began as a line cook; he pursued training as a stagiaire at some of San Francisco’s Michelin-starred restaurants. His story is a testament to the global opportunities waiting for CCA Manila graduates.
“CCA Manila provided me with essential knowledge, transforming us from culinary students into professional chefs. We were given the confidence and expertise needed upon graduation. It equipped me with the fundamental skills, allowing me to enter any food establishment with confidence. In the culinary world, you must also work diligently with integrity, passion, intentionality, authenticity, and purpose. These qualities are what make an excellent professional chef,” Dolatre said.
Sonny Mariano, recipe developer and consultant
Another alumnus of CCA Manila, Chef Sonny Mariano, is known as an in-demand recipe developer and culinary consultant. Known for his innovative approach to flavors, Mariano has been instrumental in creating some of the most exciting culinary experiences, including the recently launched Magnum mango yogurt parfait.
Enrico Caparas, educator and instructor
Chef Enrico Caparas has dedicated his career to education and training. As a baking and pastry instructor and pastry coach for the culinary team of the Northern Alberta Institute of Technology (NAIT) based in Canada, Caparas has developed five new courses and contributed significantly to the field of culinary education.
His professional experience spans leading kitchens in hotels in Asia and Canada, specializing in various pastry products and culinary techniques.
John Martho Buenaventura, executive chef
Chef John Martho Buenaventura, another shining star from CCA Manila, has ascended to the prestigious position of executive chef at Emirates flight catering for VIP flights, private jets and presidential planes.
His role involves overseeing the creation of exquisite in-flight meals, catering to a global clientele with high culinary expectations.
“Taking a culinary course has transformed my cooking skills and opened up exciting new career opportunities. I’ve learned essential techniques, from basic knife skills to advanced culinary methods, which have greatly enhanced my confidence in the kitchen. The course has also encouraged my creativity, allowing me to experiment with different cuisines and food presentations,” Buenaventura said.
Besides the success stories of the alumni, CCA Manila graduates have ventured into various other exciting career paths as personal chefs, food stylists, food vloggers, research and development specialists and educators.
“With a curriculum designed to blend practical kitchen training with comprehensive food service management, students will be well-prepared to join the ranks of these successful graduates,” Luna enthused.
The flagship course Diploma in Culinary Arts and Technology Management (DCATM) provides students with a robust foundation to become culinary chefs.
The program combines practical kitchen training with comprehensive food service management education, fostering entrepreneurial and management skills essential for running institutional or commercial kitchens.
Article Source: The Manila Times – https://www.manilatimes.net/2024/06/27/campus-press/cca-manila-graduates-on-top-of-game/1953558
