CHEF NICU DALMAN, NEW YORK, NY

A solid core and a deep understanding of the basics. That is what Chef Gene and AHA taught us since day one. T.V. Or other institutions would try to sell you with this idea of how glorious the kitchen life is but only AHA taught us that in order to become a good chef, you must be a well rounded cook first and that I believe is what trained me and what still guides me to this day. AHA never sugar coated anything. I remember Chef Gene would always tell us “good sauces come from good stocks” and it took me awhile to fully grasp the ideology behind it.

Cooking has been one of the most difficult things I have ever done. It is grueling and often times you question why you do it. To my fellow cooks, we don’t do it for the money or for the recognition. We do it because it is what feeds the hunger inside us and no amount of money can ever compensate for the satisfaction of a day’s hard work.

To whoever is reading this, as both a former student and faculty of AHA I cannot dictate you on how to pick the best school that suits you but I can tell you this, the reason why AHA stands out from all the other culinary schools in the Philippines is their dedication to build character and character is what earns us the respect.

“Nunc est bibendum”

Chef Nicu Dalman, New York, NY

Alumnus, Diploma in Culinary Arts Batch 2012

NIcu Dalman

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