After I came back from my “short vacation” in Singapore, I was determined to pursue my passion in cooking. And with a little badgering help from my ever-supportive sister, Mhel, we were able to convince my Nanay to finance my culinary education.
I scoured the internet in search of the best culinary schools in the Philippines, but making sure to prioritize affordability and quality of education above all other criteria. I was able to narrow down my choices between two schools. There is one institute offering a concise culinary program that lasts for a short period of 7 months (4 months of lecture and 3 months of OJT), which grants students who successfully finish the course with only a Certificate in Professional Culinary Arts. While my other choice, Global Culinary & Hospitality Academy, for almost the same price, is proud to offer a program considered a major first in the culinary industry – the Grand Diploma in Professional Culinary, Baking and Pastry Arts.
To be honest, it wasn’t a tough decision to make at all. Global Academy surely had this one in the bag!
My Nanay and I went to Global Academy’s Timog branch, which was most convenient for it’s nearest to our place. There we met their very accommodating marketing team, who gave us a short tour of their facilities, explained to us in detail the various programs they offer, and informed us of what my Nanay was dying to ask from the moment we got there – payment plans.
Global Culinary & Hospitality Academy boasts of their affordable TESDA-accredited programs for Diploma in Professional Culinary Arts, Certificate in Professional Baking & Pastry Arts, and their Grand Diploma Program that I mentioned earlier. And for those who prefer a more fast-paced and concise course, Global Academy also provides Fast-Track Programs for either Culinary Arts or the Grand Diploma Program.
Since it’s my goal to learn and experience as much as I can to master the art of cooking, I thought it’s only proper to enroll in the Grand Diploma Program. It’s a combination of the two courses, Culinary Arts and Baking & Pastry Art, which ensures graduates of the program a better edge in landing a job here and abroad, especially now that employers prefer having well-rounded people skilled at performing multiple functions in the kitchen. And the tuition fee for the Grand Diploma Program is definitely a good deal, since it would cost much, much more if the two courses were taken separately.
Moving forward, as part of the admission process, I was required to take a short exam, followed by a one-on-one interview with their marketing representative. Our conversation got really interesting when I mentioned that my sister and I share a food blog where we write about our food adventures and discoveries. The representative was quick to inform me that their Pasig Branch has moved to a new and bigger location and that they are planning to host a Blogger Event to showcase the branch’s new facilities. No date has been set yet for the event, so she promised to update us as soon as everything has been settled.
Sure enough, we received an invite for Global Academy’s Pasig Branch Open House Event, scheduled June 8, 2011. We opted to attend the second batch at 2:00PM because the first was set too early (for us anyway) at 9:00AM. The new Pasig Branch is located at the 4th Floor of Millennium Place,Meralco Ave. and Sapphire Rd., Ortigas Center, Pasig City. It’s a couple of buildings away from Robinson’s Galleria or just a short jeepney-ride if you’re coming from EDSA.
When we arrived, we were first welcomed by Global Academy’s Brand Manager, Vanessa Antonette B. Ledesma, who also introduced us to the very charming Chef Rob Luis H. Pengson who is both the academy’s co-founder and CEO, and to Chef Benjamin N. Ledesma, Jr who functions as the school’s president and CFO.
Chef Rob, Vanessa, and Chef Benjamin
Credit: Photo from their Facebook page.
After having the honor to meet three of the key personalities behind Global Academy’s extreme success, we proceeded towards the reception area where a representative was already standing by to give us a quick tour of the campus.
Our guide was very proud to show us Global Academy’s two kitchen laboratories, which both house all the modern and essential materials needed to educate and train our country’s future chefs.
And I think it is worth noting that the academy implements a standard maximum of 21 students per class, guaranteeing everyone a more hands-on experience.
Similar to seeing their two fabulous kitchen labs, we were equally at awe when we went inside two of Global Academy’s 23-seater theater demo rooms, which feature seats with armrests that one can pull up or use as a small desk to do some note-taking.
They also have separate lockers for men and women, well-kept washrooms, and a small library.
At the end of the tour, the guide escorted us back to the lounge where she indulged us with all the mouthwatering finger food and refreshments prepared by Global Academy’s very own students. I particularly enjoyed the mini pizza squares and the ones with the arugula leaf among the whole bunch.
After having our fill of some food and drinks, we settled down in our seats at the demo room for the first cooking demo by one of Global Academy’s chef instructors, Chef Terence Fereday who completed his Essential Culinary Skills Diploma at The Professional Culinary Institute in Campbell, California, USA and holds 20 years of kitchen experience under his belt.
The demo rooms are equipped with 3 high-def TVs for the students
to have a better view of what’s happening or what the chefs are doing.
To show the importance of time-management in the culinary business, Chef Terence simultaneously prepared two dishes for us – the Chicken Ballotine and the Paella ala Filipina.
Unfortunately, preparing the Chicken Ballotine requires a lot of work, so Chef Terence wasn’t able to make enough to feed all of us in the room. But he did make it up to us by cooking two batches of his very delicious Paella ala Filipina that my sister and I agreed was by far the best Paella we have tasted our whole lives.
We have not yet moved on from Chef Terence’s delicious Paella, when we were asked to transfer to the next room for the second cooking demo by Chef Roel Vargas, one of Global Academy’s chef instructors for Baking. He took up formal studies in Culinary Arts and has worked with Le Coeur de France, Cravings and Bread Talk Phils., Inc.
My heart was jumping with joy when Chef Roel told us that he will be demonstrating how to make macarons. The last time I had a bite of one was when The Cookie Jar sent some to us to feature on our blog. And I remembered how crunchy the meringue was outside, but very chewy inside. Yum!
Chef Roel assembling a burger. No, it’s a Macaron.
Chef Roel explained that baking is more of a science since it utilizes measuring equipment and precisely weighed ingredients to be able to create delicious pastry products. And having firsthand experience in baking, I agree with everything he said. I did learn the hard way since I had multiple failed attempts of getting my cakes to rise back in high school.
This is me piping my very first meringues. I could do this all day!
And similar to all cooking shows on TV, Chef Roel together with some of his students had several batches of macarons prepared beforehand. The macarons alone would have been enough for us, but they threw in a piece of choco mousse and tiramisu along with it.
The Open House Event started off, by the way, with a short word from Chef Rob Pengson, telling us that they at Global Culinary & Hospitality Academy are proud for making affordable culinary education possible and are thankful to everyone who attended despite the rainy weather. His speech made me look forward more to when I finally start my culinary journey with them this July.
We went home very full from all the food we have eaten and very glad to have been present as Global Academy celebrated the opening of their new Pasig Branch, signaling the continuous success of their school.
For more information and latest updates, you can visit Global Culinary & Hospitality Academy’s website or their Facebook page.
Here are photos of me, the aspiring chef, with Chef Terence and Chef Roel.
Global Culinary and Hospitality Academy
4th Floor Millenium Place, Meralco Ave. and Sapphire Rd.
Ortigas Center, Pasig City
Contact #: 763-1261 / 638-5949 / 0923-722-9649
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