Anyone can learn fundamental kitchen skills from any school of culinary arts. What sets AHA apart is the discipline that they inculcate in you by immersing you in diverse kitchen experiences that simulate the hardships and pressures in a real-world professional kitchen environment each and every day.
This intense discipline instilled in me the most important values I now have as the Head Chef for Research & Development of Greenwich, a subsidiary of Jollibee Foods Corporation:
Humility to take on any task needed, no matter how unglamorous – During my short stint in Singapore in addition to my usual kitchen work, I washed dishes and scrubbed the kitchen floor when we were one man short. I’ve realized that each and every task in the kitchen, no matter how small, is important in what I do as a chef.
Excellence in the face of intense pressure – I’ve learned to use the sound of my head chef shouting at me at the top of his lungs to push my limits and put out my best work each and every time.
Punctuality and preparedness – There is no time to slack in the kitchen and the pressure never goes away. Each task should have been done a few seconds earlier. This is something that I’ve grown comfortable with since my days as a student in AHA.
So despite graduating at the top of my class in 2007, my key takeaways from AHA, more than just the techniques and the skills, on which most of my grades were based on, is the attitude I’ve developed towards my craft.
If you want to have a wholistic and immersive learning experience – an experience akin to training in a real professional kitchen – AHA is the perfect school.
AHA will equip you to be the best chef you can be.
Chef Sara Lecciones-Del Puerto
Head Chef of Research and Development for Greenwich,
Jollibee Foods Corporation