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Mike Yap

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Finishing School & Course of Study:	Culinary Institute of America, Hyde Park, New York AOS, Culinary Arts '01, with Honors
Schools (Other):	University of Asia and the Pacific '98 PAREF Southridge '94 Xavier School
Highlights of Professional Experience:	PISCES Burlingame, California Chef Tournant 2004 KAI NEO JAPANESE CUISINE Greenbelt, Makati Sous Chef 2002-2004 CELLO * New York Times New York City, New York Chef de Partie 2001-2002 LE BERNARDIN New York Times * Michelin Red Guide New York City, New York Culinary Apprentice 2000-2001 CULINARY MANAGEMENT and DEVELOPMENT, Inc. Shangri-La Plaza, Mandaluyong Apprentice 1999
Highlights of Academic/Professional Achievements & Engagements:	BRONZE MEDALIST 2008 FHA Culinary Challenge, Singapore New Asian Cuisine Category ADVISER AND COACH FOR CENTER FOR CULINARY ARTS 2008 Gold Medalist 5th Flavors Culinary Challenge ADVISER AND COACH FOR CENTER FOR CULINARY ARTS 2007 Gold Medalist, Fresh Pasta Live Cooking 25th Chefs on Parade, Baguio City SILVER MEDALIST 2007 Hong Kong International Culinary Classic Individual Western Live Cooking - Seafood Category FOOD MAGAZINE EDITOR'S CHOICE AWARD 2003 Winning Recipe for SAVour Nature Culinary Festival GRADUATED WITH HONORS 2001 Culinary Institute of America GPA 3.66 DEAN'S LISTER 2000-2001 Culinary Institute of America 1st, 2nd, and 4th Terms CERTIFICATE OF OUTSTANDING ACADEMIC ACHIEVEMENT 2000 Culinary Institute of America
Professional Membership/Affiliations:	CERTIFIED SERVSAFE FOOD PROTECTION MANAGER National Restaurant Association Education Foundation Chicago, IL

CCA

With CCA since:	06/01/2005
Designation in CCA Manila / Subjects Handled:	Knife Skills and Mise En Place Stocks, Soups, and Sauces Starch and Vegetable Cookery Cooking Methods Food Presentation Garde Manger Breakfast & Lunch Operations French Cuisine Comprehensive Practical Exam Faculty Moderator for Societe d'Exellence (Feb 07- Present)
Faculty Type:	Culinary + Baking

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Gender:	Male
Birthday:	01/30/1977
Birthplace:	Quezon City
Citizenship:	Filipino

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Latest Message: 21 hours, 11 minutes ago

suzaku_no_miko : hello guys, can i ask something? what is the ingredient that you add in bread, cakes, cookies and other pastries to prolong its shelf life.. coz i'm planning to start a litle business on baked goods but i need that information to prolong the shelf life of the said products, arigatou
erika0127 : dear ma'am , just wanted 2 know how much is your fee for the 2 year course on baking and pastry arts. could you e mail me your price list?? thank you very much
jadbolanos : hi ching. May i suggest that you call 9942520, 30 or 40 and look for Agnes, Martha or Carla. They would be most happy to assist you! Thanks
ching : guys, how much would it cost for culinary arts (2 years)? so i can inform my parents RE: pricing.
jeward : hello!
ching : mahigpit ba ang admission? hehehe
kzel : enroll ka na marz masaya sa cca!
marz : i want to enroll
marz : masaya ba sa CCA?
oscarjsalazariii : hello guys do you know where i can buy global knife sets or wusthof knife sets in manila???? help pls

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