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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DISCIPLINE AND CHARACTER, CHEF JASMIN JANET LIM,  SHANGRI-LA HOTEL Qaryat Al Beri Abu Dhabi, UAE

“Skills can be taught. Character you either have or you don’t have.”

-Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

 

Cuts, burns, lifting heavy pots and reaching for high shelves. Heated arguments with colleagues, standing for long hours in the kitchen and customers complaining, these are all parts of the daily grind of this cutthroat industry. Sounds intimidating? Luckily, there would be mentors and teachers who would be very much willing to help us build the physical and mental stamina to endure all of those.

 

Funny, at the beginning of my studies in AHA, I would describe myself as the “slow duck”: quiet, scared of getting cut and burned and frightened by my chefs. But despite all of these, I had the ambition the one day; I would walk out of this school the proud chef that I aspire to be.  And AHA did not fail me in achieving just that and even giving me more, my mentors helped me breakout of that shell. They armored me with the right knowledge and technical abilities from food sanitation, to food costing to actual cooking and to everything in between.

 

But just like what Bourdain said, skills are necessary but are not enough. AHA taught us discipline, that if for example we show up late and unprepared for class, there are consequences, which is the same for the real world. They also taught us that hard work and determination is key to triumph, by letting us experience first-hand how to run a restaurant or to organize a big event. A once quiet student is now capable of leading her team to a successful service. We even had an internship here and in the USA! As I would call it, learning by experience or by practice.

 

Looking back, I am very much thankful to AHA for what I have accomplished. The slow duck has turned into a beautiful swan. I did not expect that I would achieve this much in a short amount of time with an added bonus of graduating with the prestigious “Culinary Distinction Award” and becoming a “Certified Culinarian” by the American Culinary Federation.  But it doesn’t end here, because of this; more career opportunities have opened for me for both in the Philippines and in abroad. And for that, thank you AHA and happy cooking!

 

Chef Jasmine Janet Lim

Shangri-la Hotel Qaryat Al Beri Abu Dhabi, United Arab Emirates

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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Highest Academic Distinction awarded to Chef Romualyn Ramirez.

AHA taught me how to be independent inside the kitchen. Being an AHA student is not easy because the training is intense. AHA opened my eyes on how beautiful a kitchen is. I’m thankful to AHA because they taught me how to become a good culinarian!  My advice to future culinarians: Try new recipes, learn from your mistakes, be fearless, and above all have fun.

– Chef Romualyn Ramirez

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Chef Sara Lecciones – Del Puerto, Head Chef of Research and Development for Greenwich, Jollibee Foods Corporation

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

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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

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Chef David’s

When I started to look at culinary schools to attend, AHA didn’t really stand out compared to all of them, I chose to attend AHA because of the only thing that made them stand out, their International internships…. But what I didn’t know at that time is the number of things that made them the perfect choice.

 

In the kitchen, if you’ve ever worked in a professional one, or have seen memes around the internet, then you’ll realize that it’s not a fairytale story, nor is it an “easy” course to choose for the students leaping from high school to college.

 

AHA’s methods are unorthodox.  But they will groom you as a future chef and as a human being.  The culinary classes are as real as it gets.  You’re under so much pressure with regards to your preparedness from your uniform to your equipment and your knowledge, up to the amount of time they give you to prepare the dish.

 

They also test your creativity, challenges you, pushes you to your limit, and when you’re at that point, they’ll push you harder. Why?  Because that’s life in the kitchen.  It’s not a 9-5 job, say goodbye to normal holidays, birthdays, or whatever.

 

It was hard, for sure.  But it paid off.  As soon as I left the safety net of the school, I was mentally and physically as ready as I could be.  In this field, you learn basics in school, that’s it..  Everything else you learn thru mistakes and anticipation.

 

I don’t think there’s any other school better than AHA in this country that could test you if you’re dedicated to the field.  Because dedication and passion is what will drive you to get through their tests, and those tests will groom you to be a person who’s attitude would be completely different compared to when you first walked into their doors.

 – Chef David Laumond

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