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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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 Rej Casanova, Executive Sous Chef, Marriott Hotel Manila

The “AHA Philippines way” is one of the core values that I have been using in my day to day culinary journey starting from my first job as a cook and up to the ladder now as the Executive Sous Chef of Marriott Hotel Manila.

AHA Philippines  is the best place to learn about the industry, perfect your skills and knowledge, and become the culinary professional you want to be. When we were students, our chefs treat us as if we are professionals , which helped us a lot in preparation for this very challenging culinary world.

Another best thing about school is that they   provide you with every opportunity to be successful both personally and professionally. I must say that  my Internship at The Ritz Carlton Naples, Florida is one of the genuine experiences that I can truly be proud of.  Thank you AHA!

Chef Rej Casanova
Executive Sous Chef
Marriott Hotel Manila

 

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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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