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 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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