Cooking is something that i’ve always wanted to do. My view for cooking is not as if it’s an obligation, but as an inspired, creative art form. It involves taking a few ingredients and creating a masterpiece. When I say masterpiece, the entree doesn’t have to be a fancy, elaborate, gourmet dish. Your masterpiece can be small with a couple of ingredients, as long as you put your heart and imagination into it. Education is a big part of what we do as students, but we need real life experiences as well. Involvement is a way to put your skills out there by stepping out of your comfort zone and “AHA” molded my attitude and perspective in cooking. The principles and experiences I have learned during my stay in AHA helped me proved to myself and colleages that I can keep up with different cultures because the school trained us to be globally competitive while respecting others’ opinions on food.
– Chef Janine Tolentino
(Beau Rivage a MGM Company)