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