At first I struggled to comprehend their policies and standards in conducting classes because everything was new to me. I used to be in a different environment I kinda culture shocked… Like if I didn’t do my assignment I, If I didn’t wear my uniform properly, even little things like the required color of my undershirt and socks I will be marked as absent. Particularly not coming to classes on time because the institution emphasize the value of time management.
AHA taught me not only the basic discipline in the field of culinary but also different techniques to become a true culinarian. AHA way of developing, honing, and molding people is worth paying off all my sleepless nights, pressures, shouts from our competent chefs who trained us selflessly.
Now as my journey continue as one of the one who’s running our hotel and restaurant business, Kamayan at Palaisdaan Resto Resort. I would like thank my chef instructors who made me for who i am today as a culinarian. I would never forget & regret that i chose AHA.
Chef Paulo delos Santos
Kamayan at Palaisdaan Resto Resort