Chef Julio’s

When I first started culinary school, I was nervous because kitchen life was not an easy thing, everything had a start, a middle and an end. I started in AHA not knowing what to expect. I was wrong because AHA provided me with the tools necessary such as mentors with the highest credentials, high standard of teaching methods and world class chefs that share techniques not only for the eyes but for the mind and spirit. The 2 most important things I learned from AHA was to not just always practice but to have patience and passion in cooking which I treasure up to this day. My experiences in AHA was the best experience of my culinary life so far. Yes a part of that process is to have cuts, burns, bruises and being scolded by the chefs but this was actually a lesson that could only be taught not in the classroom but by training. And it’s a communication between two individuals that share the same passion. These experiences taught me discipline, organization, time management and most importantly the hunger and drive for excellence.

– Chef Julio Osias

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Chef Frish’s

First things first. let me tell you that AHA isn’t for the faint of heart! the teaching methods are definitely designed to prepare and hone your skills for the professional kitchen. all through out, it was a long hard way, but definitely, for me, it was the “best way” and made me the “tough cookie” that i am today. ๐Ÿ™‚

I wasn’t the A type student, In that case i had to work extra hard for everything.  practical tests are the scariest thing ever. if you don’t come prepared then you have to bear the consequences. (which i learned a lot from! ๐Ÿ™‚ with AHA I LEARNED how to work gracefully under pressure, As well as how to multi-task.:)

i’m thankful for the extensive trainings i had when i was in AHA as well as being part of their culinary team. I learned how punctuality, discipline and having the right attitude will help catapult me closer to my goals and into more achievements.

afte graduation, as i work thru the beau rivage, an MGM resorts company.. a lot of people are impressed on the quality of work that i could execute. All thanks to AHA For they made me that person everybody would vouch for.

cos thats the kind of student they produce, a “world class professional chef”. the kind of cooks and chefs this industry is lacking and really needs.

i graduated from AHA well equipped with knowledge and skills, Globally competitive and always ready to take on the world. ๐Ÿ˜‰

– Chef Frish Libuton ( from Beau Rivage a MGM resort company)

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Chef Dexter’s

I am thankful that I attended AHA, because AHA gives the most value when it comes to its courses. Itโ€™s not the cheapest nor the most expensive culinary school here in the Philippines, but it will allow you to become equipped with everything that you need to know not just the things for culinary but for the hospitality industry that you will become a part of.

I learned the value of discipline. How important it is to be always on time and to work with your team. AHA stresses the importance of working as a group and not just as an individual. No matter how good of a chef you are, youโ€™re nothing without your team. The school challenges its students to be creative and to think outside the box. You may only have a few ingredients in your possession but you and your team will have to create something delicious and presentable no matter what.

AHA is not all about cooking. They teach you accounting, event management, and even business presentations. It thought me not to be just a chef but to become a true leader. It allowed me to work with different people I never knew that I will have opportunity to meet great chefs both local and international, and top consultants in this country.

– Chef Dexter Dela Cruz

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Chef EJ’s

DISCIPLINE and ATTITUDE, the two words that come to my mind when I hear “AHA”. AHA maybe unorthodox compared to other schools, but for a stubborn student like me (including “a few” of my classmates), I can say that their way of teaching is very effective.

Let’s put it this way, the school is a military boot camp, and the chefs? Well, they are the drill sergeants. Before we go to our demo class, we first form a line. Uniform check from head to toe, equipment check, homework, and we always have to know the recipes going to be demod by heart. If not, you have to face the consequences for slacking off. One example is, writing ” I will keep my fingernails trimmed/short all the time” 100-500 times, depending on what you did.

I’ve seen students including myself transform throughout the course. I used to be lazy and laid back, but after a few days I started to improve or at least forced myself to so that I don’t get into trouble.

Learning the basics in cooking is such a breeze, the chefs are great. They give you tips and ideas based on what they have experienced. They let you experience how a real kitchen works and operates. Let’s face it, the professional kitchen isn’t the nicest place to be. AHA prepares us for the pressure and stress that is always present in a real kitchen. The things you have learned in class, will be pointless if you cannot apply that knowledge inside the kitchen. When the tickets/orders start to come in, or when the dinner rush starts for example, you have to be mentally prepared to handle the stress and pressure in order to function and contribute to your team.

When I started my internship, I wasn’t surprised nor culture shocked inside the kitchen. I was already familiar to what was going on. And you always have that sense of fulfillment, you feel proud of yourself for surviving.

Bottomline is, AHA has prepared me for my chosen career. And that is to become not only a chef, but a “world class professional chef!”, every student in AHA knows this line.

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