MAKING DREAMS A REALITY, CHEF PATRICIA AZADA, CORPORATE CHEF OF BREVILLE PHILIPPINES

AHA has widened my horizon. I was able to meet mentors that did not only tell me how to do things, they showed me what it is to strive for my passion. The school not only molded my culinary skills but has also provided me the necessary discipline to think on my feet when everything does not go according to plan. I have not yet achieved my dreams but because of AHA I know that I am equipped with whatever lies ahead.

 

Chef Patricia Azada
Corporate Chef, Breville Philippines
Associate in Culinary Arts, 2012

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AROUND THE WORLD, CHEF SACKIE SALVANA

AHA gives you the right culinary education and the right discipline to survive the very demanding culinary world. The school will train you well to be able to deal with any situation that may face you in the kitchen – be it a challenging technique in cooking, an unfamiliar recipe, or simply making it through a day’s work of shouting and intense pressure from your Executive Chef.

From the things I learned in AHA to my culinary internship in the U.S., I am happy to say that I have worked in many kitchens abroad as a chef! And much more, I have immersed myself to the many culinary cultures around the world – from the US, Europe, Asia and the Caribbean – all because of my work as a chef!

Thank you AHA for giving me the right training and attitude in this wonderful world of chefs!

Chef Sackie Salvana
Associate in International Culinary Arts Batch 2013

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ON AHA AND BEING AN ENTREPRENEUR, CHEF MONIQUE CRUZ

Being able to apply the knowledge and skills that I acquired throughout my AHA Philippines years is really something that I am thankful for. From learning basic procedures and honing skills up to developing personal character and growth, AHA got it all covered for you. It doesn’t just provide up-to-date lectures and trainings that you need for your course, but it also gives you the experience that you can extremely use in real-world situations. As of now, I’m a proud owner of a restaurant and I manage it competitively under pressure. With AHA, you create dreams and make it all happen.

Chef Monique Cruz
Owner, Culasa Pastry Shop
Associate Batch 2011

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Chef Bandar Basang’s..

I am Bandar H. Basang. 19 years of age.I am a graduate  of Associate in International Culinary Arts at the American Hospitality Academy Philippines on December 6,2014.The Associate in International Culinary Arts program is a ladderized program which gave me the opportunity to continue towards Bachelor’s Degree in International Culinary  Management which i have completed in April 28,2016.I studied Culinary Arts because of my love and passion for cooking.I am thankful I enrolled at AHA Phils  because it has provided me with quality education,training and so much opportunity on hands- on competencies in culinary arts. AHA is also accredited by the American Culinary Federation  which automatically certifies AHA graduates like me as U.S. certified culinarians.I am grateful to be able to learn and get experience from international chef instructors,visiting masterchefs and lecturers from prestigious universities here in Manila.

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Chef John Mark Villamar. He is now the Chef at Elcamino Restaurant (Sydney, Australia)

Aha is my 1st choice among all the culinary schools . Pinag isipan kong mabuti kasi masyadong mahal para samin yung tuition at wala akong skills sa kusina bago pako pumasok ng aha.

Pumasok sa isip ko na kaya ako pumasok sa aha para matuto sa kusina kasi wala naman pinanganak ng magaling na agad so nag push ako sa pagiging kusinero sinubukan ko sa sarili ko kung hangang san ang makakaya ko.

Nung nag start kami sa aha  month of june batch 2011 isa kami sa pinaka malaking batch non mahirap pala maging kusinero pero ang nasa isip ko lang lagi non positive para maka tapos ako hindi ako matalino aminin na natin na  ako yung mahina sa klase  pag dating sa pag aaral pero iniisip ko hindi naman ito yung start ng buhay ko kasi nan dito ko nag aaral para matuto nan dyan na yung pagiging mahirap sa klase bagsak pasado basta ang mahalaga nalaban ka sa araw araw para maka survive ka.kasi pag dinaan mo sa pag suko ibig sabihin hindi mo kayang tumagal sa pinapasok mong mundo.

Sinabi ko rin non sa mga schoolmate ko nung hs na bumisita sa aha non hinarap ko sila at sinabi kong

“aanhin niyo yung malaking school kung wala naman kayong natututunan”

Isa lang to sa nasabi ko sa kanila non

Nag papasalamat ako sa aha family,head chef instructor sa mga professor ko specially classmates friends na nan dun yung teamwork kasi nan dun yung pagiging strict nila at pasensya nila sakin kasi kung wala yun hindi ko to mararating.

Mahirap mag aral sa aha sobrang strict pero yung pagiging strict pala na yun may dahilan kasi pag labas mo at pumasok kana sa real world mas mahirap pa kaya thankful ako kasi naranasan ko yung ganon.

Bilang studyante non na nangangarap lang na dapat hindi lang puro salita ang ibibigay mo sa klase dapat pag ka labas mo papatunayan mo sa sarili mo kung anong nasimulan mo at isipin mo na lang na hindi basihan ang magaling mag salita ng english para sabihin mong magaling ka sa mundong pinasok mo.

Thankyou and god bless!:)
June Batch 2011
John mark villamar

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Chef Chalene Okina, Kitchen Manager and R and D Specialist, The Penthouse 8747

AHA has been my home for years. The laughter, the tears, the tardiness, and everything in between. Sounds bizarre, but even though I wasn’t the ideal student back then, they never gave up on me.

AHA is not your typical culinary school where stereotyping kicks in, the discipline we had back then would be like what real cooks and chefs experience inside a real kitchen. Basically, no spoon feeding was allowed and you have to have your ways lined in accordance to the school’s policies, and because of those rules – it set my foundation in this industry, and up to this date, that’s how I train my cooks. With the guidance I had from my instructors back then, I was able to reach my dreams one step at a time.

AHA has taught me to be keen with details – everything you jot down in your pocket notebook will eventually help you in the real kitchen, especially the basics. They also taught me about independence – they treat us all as if we are inside a busy kitchen with 200 dockets flying out the board.

If you want to be a professional chef, and you are looking for a school that is easy, then AHA is not for you. But if you want to be surrounded by professional people who truly knows what this industry is made of – I highly recommend AHA.

I am truly grateful that I am a product of AHA. It has been a rollercoaster, but I will never forget what my instructors gave me – A chance. A chance to reach my dreams.

Remember – discipline is key. It will never be an easy journey, but everything will be worth it in the end. Hard work truly pays off.

Chef Chalene OkinaKitchen Manager / R&D Specialist
The Penthouse 8747
Associate in Culinary Arts Alumna,  Batch 2013

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Chef Ronnie Caoile’s (Executive chef / Partner of Bespoke Day Lounge)

I did not study Culinary Arts until I was at the age of 28 and was tired of working 9 to 5 in an office. I needed something more challenging where I can do what I love to do, which is to eat and cook. Growing up in Los Angeles, I was exposed to different kinds of cultures and food from Asians, Hispanics and Europeans, which made my decision to study Culinary Arts very easy. As we all know that Culinary Schools in the U.S cost a lot of money, which more likely take at least 5 to 10 years to pay off after you graduate.

Food has always been passion, from watching my mom cook in the kitchen to watching Emeril Lagasse on Food Network. I was lucky enough to be enrolled in a Regional Occupational Program in high school at the age of 16 that sent me to Marriot Hotel for training in the kitchen. At that age, I saw the challenges working in the kitchen from long hours, blood, sweat and tears. I also saw how a brigade has to work as team in order to complete the task from Baking to Plating.

There are tons of Culinary Schools to choose from all over the World. I was lucky enough to be mentored by Chef Philip Golding in American Hospitality Academy. My days in culinary school were not that easy, having to wake up at 5am everyday and learning the basics of working in a professional kitchen. I learned how being prompt, organized and proper grooming are very crucial when it comes to working in a kitchen.

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Chef Chris Neary CEC, CCA, AAC — On Passion and Hard-Work of AHA Students

My time spent with the students and instructors at the American Hospitality Academy several summers ago is an experience I will never forget. My traveling companion ,Chef Ty and I were treated like dignitaries by everyone we met.

It was a pleasure and an honor to get to lecture in front of and work along side of such a dedicated group of young culinarians, many of who I still keep in contact with through Facebook and my daily Chef’s Start of Day email blasts.

I was particularly impressed by the level of intensity the students displayed in their daily quest for knowledge. I often talk about passion in my daily emails and will add any of you to the list that wishes to join in.

I’ll never let the crew and students from AHA escape my memories and look forward to the chance to someday return to your country.

Respectfully,
Chris Neary CEC, CCA, AAC

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Chef Dave Curaming is back in the USA.

When I enrolled in AHA I did not fully anticipate the hardships and struggles I would face.  But I am sure all students feel these at times.  I frequently battled frustrations while understanding I needed to maintain a good temperament and attitude. 

In the end, the struggles paid off.  I realized that AHA and its staff are molding their students to have a better future possible, and the struggles are necessary to our success. 

As a result, I gained a rewarding U.S.-based internship that I will treasure for a lifetime. 

I learned so much from professional and personal standpoint, and AHA set me up for that. My culinary knowledge was boosted from my graduation at AHA.  I will always treasure my education and the friends that I met during my journey with AHA.

– Chef Dave Curaming.

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