AHA cares… – Chef Ranjelica Yasis

“…the prerequisite of success: hard work, keen intelligence, and unflinching will.”
-Theodore Roosevelt
These are the very core values that AHA had instilled in me.

It was 2012 when I first decided to pursue the culinary industry. I was young, ambitious and I know that to be successful in this field isn’t going to be easy. AHA paved the way. More than the academics, AHA helped me grow and mature. AHA nurtured me.

There is still so much to look forward to, but today, I am happy and contented in what I have accomplished in my chosen career. Thank you AHA.

October 24, 2018

Ranjelica Yasis, Executive Chef – Josiah’s Restaurant Group

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THANKS TO AHA – CHEF DAVE CURAMING

When I enrolled in AHA I did not fully anticipate the hardships and struggles I would face. But I am sure all students feel this at times. I frequently battled frustrations while understanding I needed to maintain a good temperament and attitude. In the end, the struggles paid off. I realized that AHA and its staff are molding their students to have a better future possible, and the struggles are necessary to our success. As a result, I gained a rewarding U.S.-based internship that I will treasure for a lifetime. And now working in one of the 2nd biggest Sheraton in the world here in Dallas Texas.
I learned so much from professional and personal standpoint, and AHA set me up for that. My culinary knowledge was boosted from my graduation at AHA. I will always treasure my education the friends that I met during my journey with AHA.

Dave Curaming

Chef and Kitchen Supervisor

Sheraton Hotel

Dallas, Texas

PASSION, LOVE AND ENDURANCE FOR MY CRAFT, CHEF JILLIAN HERMOSO

AHA taught me not only the wondrous things the world of Culinary Arts has to show but also the harsh realities needed to become the chef one wants to be. You need passion and love for it, but also the physical, mental, and even emotional endurance. This is something that’s like a slap to the face for any person who had dreams of being a chef ever since they were a kid. But I know now that I needed to experience it.
I’ll be honest, I wavered towards the beginning for this wasn’t what I exactly expected. I didn’t know it demanded so much out of me and if I resisted, I’d crumble.
But I pulled through. AHA helped me do that, and now, I feel even more certain about my dream about wanting to be a great chef.

Chef Jillian Hermoso

BEST CULINARY EXPERIENCE AT AHA, CHEF JOSE LOUIS SAN DIEGO

AHA has taught me numerous things about cooking. From the basics to the extensive part of cooking. The intensive training has taught me how to follow the rules and it became my routine; a positive attitude, staying power, ability to work with people, eagerness to learn, full range of skills and dedication. I have experienced and explored the culinary world because of AHA. I had one of the best experience at AHA and it greatly helped me to be what I am now.

Chef Jose Louis S. San Diego

EXCELLENT PROGRAM FOR CULINARY STUDENTS, CHEF JOANNA KO

I chose AHA Philippines because they offer an excellent program for culinary students with highly qualified and experienced professors that would ultimately help students fulfill their dream of becoming a professional chef in the future. As a student they motivate me to step beyond my comfort zone and to grow as a person. They helped me hone my skills in cooking and develop my creativity in plating and food preparation. It has been an incredible learning experience! It changed my life. It was a privilege and an honor to be one of the students of AHA Philippines. Now, I can say that I am fully equipped to venture into the culinary world industry.

Chef Joanna Ko

BEING A TRUE CULINARIAN BECAUSE OF AHA, CHEF PAULO DELOS SANTOS, KAMAYAN AT PALAISDAAN RESTO RESORT

At first I struggled to comprehend their policies and standards in conducting classes because everything was new to me. I used to be in a different environment I kinda culture shocked… Like if I didn’t do my assignment I, If I didn’t wear my uniform properly, even little things like the required color of my undershirt and socks I will be marked as absent. Particularly not coming to classes on time because the institution emphasize the value of time management.

AHA taught me not only the basic discipline in the field of culinary but also different techniques to become a true culinarian. AHA way of developing, honing, and molding people is worth paying off all my sleepless nights, pressures, shouts from our competent chefs who trained us selflessly.

Now as my journey continue as one of the one who’s running our hotel and restaurant business, Kamayan at Palaisdaan Resto Resort. I would like thank my chef instructors who made me for who i am today as a culinarian. I would never forget & regret that i chose AHA.

Chef Paulo delos Santos

Owner

Kamayan at Palaisdaan Resto Resort

 

MAKING DREAMS A REALITY, CHEF PATRICIA AZADA, CORPORATE CHEF OF BREVILLE PHILIPPINES

AHA has widened my horizon. I was able to meet mentors that did not only tell me how to do things, they showed me what it is to strive for my passion. The school not only molded my culinary skills but has also provided me the necessary discipline to think on my feet when everything does not go according to plan. I have not yet achieved my dreams but because of AHA I know that I am equipped with whatever lies ahead.

 

Chef Patricia Azada
Corporate Chef, Breville Philippines
Associate in Culinary Arts, 2012

AROUND THE WORLD, CHEF SACKIE SALVANA

AHA gives you the right culinary education and the right discipline to survive the very demanding culinary world. The school will train you well to be able to deal with any situation that may face you in the kitchen – be it a challenging technique in cooking, an unfamiliar recipe, or simply making it through a day’s work of shouting and intense pressure from your Executive Chef.

From the things I learned in AHA to my culinary internship in the U.S., I am happy to say that I have worked in many kitchens abroad as a chef! And much more, I have immersed myself to the many culinary cultures around the world – from the US, Europe, Asia and the Caribbean – all because of my work as a chef!

Thank you AHA for giving me the right training and attitude in this wonderful world of chefs!

Chef Sackie Salvana
Associate in International Culinary Arts Batch 2013

ON AHA AND BEING AN ENTREPRENEUR, CHEF MONIQUE CRUZ

Being able to apply the knowledge and skills that I acquired throughout my AHA Philippines years is really something that I am thankful for. From learning basic procedures and honing skills up to developing personal character and growth, AHA got it all covered for you. It doesn’t just provide up-to-date lectures and trainings that you need for your course, but it also gives you the experience that you can extremely use in real-world situations. As of now, I’m a proud owner of a restaurant and I manage it competitively under pressure. With AHA, you create dreams and make it all happen.

Chef Monique Cruz
Owner, Culasa Pastry Shop
Associate Batch 2011

 

INSTILLING DISCIPLINE, CHEF ERICA ROBLES

If I had to do it over again, I would still choose AHA to start my culinary journey. The discipline they instilled in me very well resonates to this day after all these years, as witnessed by my current and former chefs. I will not be the kusinera I am now without the culinary artillery prepared for me by AHA.

Chef Erica Robles
French Olive, Qatar
Associate Batch 2011