Throughout my stay in AHA, I learned things that guided me well in the culinary world.
AHA taught me to be tough because in the culinary world — only the strong survive. You have a lot of things to deal with like physical and emotional stress. Something unpredictable can happen everyday, so I also learned to easily adapt to a situation whether it being a sudden shortage of ingredients or a guest who wants a dish out of the menu.
AHA also taught me to strive for the best and challenge myself always. In the culinary world, you should always aim for a 101% in whatever task is given to you. Never settle for anyhting less when you know you can do better.
Lastly, AHA taught me that, you gotta start somewhere low and you can’t just jump right to a high position. In the culinary world, it’s better to go through the ladder, one step at a
time. You’ll learn more and you’ll be more competitive and resourceful.
I thank AHA for instilling these values to me and up to now, I still embody them.
Chef Joriel Hermoso, Associate Batch 2010
Intercontinental Hotel, Doha, Qatar
Cook and Live the AHA Way 