|
|
Let your kids travel the world through the culinary arts! From Italian, American, Spanish, Mediterranean Cuisines to a full range of Asian dishes, the YOUNG CHEFS BOOT CAMP (YCBC) would not only develop the basic skills needed to appreciate the culinary and baking-pastry arts, but would also educate your kids with the cuisines of different cultures.
|
|
 Cravings , the homey chain of restaurants founded in Katipunan and the same group also behind C2 Classic Cuisine, the Coffee Beanery , and the Center for Culinary Arts Manila, recently celebrated 20 years of the good company, good food, and good life with a Manhattan club-inspired food party at its own C3 Events Place in Greenhills.
|
|
|
The Culinary Education Foundation(CEF) would like to invite CCA students, staff, and partner organizations to its forthcoming Pampanga Culinary Tour on September 26, 2008.
Since 2001, the CEF has facilitated at least 3 local and international culinary tours for CCA students, particularly a visit in Binondo, attendance in the Melbourne Food & Wine Festival in Australia, and the Hong Kong Food & Wine Exposition.
The culinary tour program aims to achieve the following:
-
To immerse participants in the local culinary culture of the area, experience people and visit areas of interest;
-
To impart relevant skills and techniques that would add to the participants' culinary expertise; and
-
To interact with people, communities, and groups actively building and promoting local cuisine.
|
|
|
By Eric S. Caruncho
July 06, 2008, Philippine Daily Inquirer
 MANILA, Philippines – Forget dog grooming.
Our continuing obsession with good food and fine dining has made being a chef the hot new career choice for young Filipinos wondering what to do with their lives.
With slick new restaurants opening every week, entire cable channels devoted 24/7 to food and cooking shows, reality shows like the "Iron Chef” competition and the emergence of celebrity chefs from Wolfgang Puck to Emeril, the status of the once-lowly kusinero has been elevated to the same lofty heights once reserved for the more traditional professions. Not only that, the top-ranked chefs now have the potential to earn as much as dentists and business executives - more if they open their restaurants. Next to nurses and caregivers, food professionals are also among the most in-demand for employment overseas.
Small wonder then that culinary schools are sprouting like champignons. Ten years ago you could count the number of culinary schools on one finger. Today there are at least ten in Metro Manila alone, many with international connections. Some of them charge more per semester than the top private universities: another indicator of the professional chef's new-found status.
So, should the fresh high school graduate consider cuisine as a career?
The key, many newly-established chefs agree, is passion.
“Before entering culinary school, I asked myself if I really wanted this career,” says Paolo Sia, 25, corporate chef at Unilever Foodsolutions.
|
|
|
|
<< Start < Prev 1 2 Next > End >>
|
| Results 1 - 15 of 21 |
