Globalista Diane Ponce de Leon credits her smooth shift into the New Normal to her Chef Instructors at Global Academy. “Thank you to my Instructors, Chef T., Chef Cho, and Chef Ching, for the discipline and passion you shared with me.”

Keep the fire burning, Diane!

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A refreshing island-living experience was the only bonus that then Global Academy student Kim expected of her internship at the exclusive Balesin Island Club. A pleasant surprise apparently awaited her, as she was absorbed into its kitchen right after her internship! 

She acknowledges her alma mater in her blessed sequence of training to employment. “My 600-hour training at Global prepared me not only for performing professional kitchen tasks effectively and keeping up to speed with trends and demands, but with dealing with different kinds of people as well. Today, my everydays at Balesin are fueled by this extensive in-house training, plus I got sort of a good dry run during my internship in the same establishment.” 

Aside from daily production of breads and cakes for the villages in the island, Chef Kim also handles and trains staff. Here, she passes on most of the disciplines and principles she has learned from her Academy mentors. “I’ve also become independent in my own way.”, she shares.

To hobbyists and those who have the passion to cook, Chef Kim has this to share: “Be grateful for all the things you learn everyday. Impart your knowledge. Pursue your dreams. Formalize your culinary education with Global Academy and learn not only world-class kitchen techniques and good standards, but the right attitude towards a career in the arts.”

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From selling his own version of banana bread door-to-door in a quaint neighborhood in Quezon City to joining bazaars, Chef Mark now owns and heads Happy Dough in SM North Towers. This alumnus cites three aspects of success in his field which he dubs “the holy grail” -  a world-class culinary education to keep up with innovation, an undying vision to make it big, and a relentless entrepreneurial spirit to get things done. These essentials, Chef Mark says, are the biggest contributions of Global Academy to his journey.

He further states that his start-up owes its growth and success to the school’s promising program in culinary, baking, and pastry arts. That his training has turned him into a baker who’s constantly pushing his limits in food innovation. He declares that a solid culinary foundation coupled with an industry-ready mindset from Global Academy brought him to new heights as a cafe owner.

He further shares, “It was an ambitious move to pin a concept on the map of the local mall scene. Despite the initial bumps, his wholistic training from Global Academy centered in character-building has groomed me into a persistent and stubborn entrepreneur, ever-ready to face huge risks. 

Gaining access to a premiere world-class culinary education through Global Academy has brought a huge turnaround in my career. The persistent mentoring by my chef instructors coupled with a thoughtfully-designed curriculum have paved a way for me to reach my maximum potential not only as a baker, but also as a young entrepreneur. My chefs became not only my culinary teachers but also my life coaches. I would say that Global Academy has honed me into a baker of global competence fitting to survive and thrive in this demanding cafe industry.” 

Go Global!

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Vincent was one of the early batches of students in Global Academy’s first establishment. Today, Chef Vincent holds the highest kitchen position at the posh Virgin Atlantic Clubhouse Los Angeles, CA. Here, he caters to the discriminate tastes of upper class passengers of Virgin Airlines.

Aside from being at the helm of kitchen operations, Chef Vincent is also in charge of costing, scheduling, client and vendor relations, and hiring of staff.  “The food prices often fluctuate and that affects the food cost”, he says of the challenges of the job, “and the availability of skilled chefs in North America poses difficulty in hiring staff. Plus, we are an American-based establishment that needs to satisfy British palates.”

In his almost 9 years with Virgin Atlantic Clubhouse, Chef Vincent is most thankful for the growth he has had with the job. “The more experience one gets, the more grounded one must become. While some may turn cocky and arrogant as their career flourishes, it’s the complete opposite for me. I have become more sensitive and understanding towards my team's needs. Knowledge and experience has helped me become not just a better Chef but also a better person.

Aside from relevant kitchen techniques and skills, one of the most important things I have learned from my Global Academy training is that of being organized and disciplined. I have also applied my learnings on facing challenges, from the major to the ones which may be considered trivial. On-the-job for example, most of our kitchen staff do not speak fluent English. To cope, I strived to learn their mother tongue. Because of varied nationalities, kitchen terminologies also vary. 

I continue to aim not only to expose my world-class training as a Globalista to the kitchen, but to inspire the next person. I encourage those with a passion for cooking to turn themselves into valuable contributors to the world of culinary arts through Global Academy.”

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“I am thankful to have been given this chance to be a part of their family.”, Chef Stanley says in delight, having been absorbed by Discovery Country Suites into its roster after his internship. After getting his feet wet onto a professional kitchen, his hard work paid off!  He now leads the kitchen’s garde manger section and handles its raw section as well. Part of his responsibilities include perfecting the garde manger while monitoring stocks, mise en place, and served items.

While handling two stations, Chef Stanley continues in the furtherance of his other skills in other kitchen stations. “I strive to enhance my skills in butchery, grilling, frying, sautéing, roasting, and in the R and D of new menus other stations.” These are applications of his Global Academy training in traditional and modern cooking, and his acquired disciplines in the hunger for skills enhancement and self-growth.

On why Chef Stanley would recommend Global Academy to those who seek to work in professional kitchens, he ends, “I know that Global Academy takes pride in nurturing people who seek  professional growth.in the culinary industry, helping to enhance one’s knowledge and skills in all culinary aspects. I am from Global Academy and I've experienced this opportunity and am now benefiting from it.”

Tag : Go Global!

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Chef Vikram was a training professional when he came across Global Academy. “I was impressed with its curriculum - its learning flow and the desired results. I was immediately drawn to choose Global Academy for my Culinary Arts training. My education was a revelation of intense knowledge and demonstrations by my Chef Instructors who inspired me to be confident while equipping me with world-class skills.”

Today, this Globalista co-owns a bistro which serves authentic Indian cuisine in Southern Metro Manila, catering to dine-ins and food delivery. He looks forward to more satisfied customers and bigger things ahead, and invites future entrepreneurs to experience his kind of formal culinary education. “Global Academy is a platform which focuses on the success of the student and the credibility of its institution. This is a win-win situation.”

Go Global!

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Almost immediately after her training at Global Academy and Bistro Manuel, Kiko embarked in Koko’s Hut, an all-day breakfast restaurant in Cuyab Hot Spring Resort in Calamba, Laguna. Its operations put to practice the skills and disciplines  that she acquired in school and during her internship. 

“I chose Global Academy because it has great instructors who equip and train you for stepping out into the real world. More than this, they are second parents who make sure you are able to cope with the stress and responsibilities which are staple to the professional kitchen.”, Kiko shares.

She continues, “My intent was to solidify my love for the hot kitchen with classic and modern cuisines, but I fell in love with baking as well! The precision, discipline, and attention to details  especially crucial in baking gave me a newfound high. All these, imparted selflessly by Chef Instructors who have legitimate and admirable experience in both the academe and the kitchen industry.”

Aside from serving the resort’s in-house guests, Koko’s Hut is now open for walk-ins. The kitchen has started making pandesal and a bakery is already in the works.

To young and future entrepreneurs, Kiko gives this encouragement, “I definitely recommend Global Academy because all that you'll invest in this school is worth it. Quality education and full-on equipment at its finest!”

Go Global!

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Jhic opened a takeaway/delivery food service business before he formally trained at Global Academy. His was a case of experiencing the bumps and twists of the food business before deciding to go to culinary school. He didn’t know the first thing about cooking.

“I encountered problems with my cooks always asking for a raise because they knew (that) without them the store will not be operational. They are the ones who created the menu and recipes because I didn’t know how to cook.”

Instead of living with this bullying however, Jhic decided to close the place down. Then he enrolled at Global Academy. “I looked for a school with great reputation and not so expensive. I asked friends what school they can recommend and most of them voted for Global. I trusted Global also because of Ching Yoingco (Global Academy Alabang Chef Instructor) who was my classmate in college.

When I enrolled I only knew how to fry hotdogs and luncheon meat. Without Global Academy and the learnings from different chefs from school, I would not be where I am now, cooking for corporate events and celebrities!”

Indeed, Jhic has come a long way since his novice days. “I can create my own menu and recipes now. Hindi na ako kaya takutin ng mga cook ko na iiwan nila ako ‘pag hindi nasunod ang gusto nilang salary. Now they stay because they want to learn with me.

At Global I learned to have a good attitude. It’s that one word (attitude) or may I say 2 words (good attitude) every individual needs in the culinary world and in their day-to-day living.”

Jhic closes with this advice for those who, like him, would like to be on top of their food business by being trained cooks. “Opening a food business without any knowledge on it is a disaster. It’s always a plus factor if you know how to run your business. And I will always recommend Global Academy for formal culinary training. I’m proud of my school. This is the school that trained me and helped me become a very good, professional and talented chef.

Without Global, there is no Kitchen 71 today.”

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This pastry chef and Global Academy alumnus lived every birthday looking forward to the cake - “Not a single gift mattered to me, just the cake was enough.”. This childhood fascination developed into an obsession with the confection, and she wanted to create her own.

She chose Global Academy to start her off with formal training because it fulfilled all her requirements -affordability, accessibility (“walking distance from where I live!”), and “top notch culinary instructors”.

“What I really admire about Global Academy is that they push their students beyond their comfort zones. In order to grow my business, I have to approach different people and talk to different companies. I felt like it became natural for me to be more sociable because our in-house training wherein we were encouraged to be more confident in our dishes and to be more assertive with ourselves. This helped me as a person and as a culinarian to leave the ‘shy factor’ and to just grow burning with pride and passion.”

The result of this training is Tracey Bakes - a shop that’s “all about baking the favorite pastries of your childhood.” Not only are its products the sweet fruits of world-class Global Culinary training, they are made to “bring happiness and joy through vibrant colors and rich taste.”

“Most of our best sellers are from our dark chocolate line, such as the Dark Choco Ganache Cake and the Dark Chunky Brownies.So far, we're very satisfied with the feedback we've been getting, and we hope to be able to reach more people and to spread happy vibes one sweet bite at a time.”

Go Global!

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#GoGlobal

#Globalista

Going through Ms Annie Valdez’ properties and ventures, one would safely assume that she is a no-nonsense business owner. Despite her angelic features, she obviously runs tight and efficient operations, making her restaurant and commissary a tremendous success.

At the very core of this entrepreneur and chef is a loving mother. Experiencing how she moves and thinks, it is safe to assume that her life revolves around giving her all to her family. In her daily hectic grind, her immovable focus is on making them happy and passing-on the skills and techniques of the trade to her next generation. “Nashe-share ko yung knowledge ko, yung mga natutunan ko with my kids, yung natutunan ko sa kitchen and yung sa gawaing bahay”, Ms Valdez relates.

Global Academy is the proud venue of culinary polishing for this mother and entrepreneur. “Masaya [at] mahirap. Nakakapagod ang pagbalik- estudyante,” she continues. “Kasi syempre at my age, mga bata yung mga kasabayan ko. Parang nakakahiya naman na, lalo pagka mga written exam, na ambaba-baba ng mga grades ko. So nag-aral ako nang mabuti. Kaya nakakapagod pero enjoy naman.

Nakatulong yung studies ko sa Global Academy. Naging more detailed yung knowledge ko like the cooking techniques, proper sanitation, how you move faster in the kitchen, and then yung knowledge and familiarity ng mga iba-ibang ingredients. I took also yung other course para sa business side ng restaurant operations. Global helped me a lot.

Sa GoldiChef and sa FBC Commissary, applied lahat ng natutunan ko. We started in San Beda College in Taytay in 2004. Our second one is Marist Marikina. And then we have TIP Cubao. Nung 2008, sa amin binigay yung San Beda College Mendiola. San Beda University na ngayon. So ngayon dumami na nang dumami yung mga branches hanggang nagde-deliver at nag ke-cater na rin kami sa mga call centers. Kaya naisip na magtayo nitong commissary. Ang latest namin is yung sa St. Louis University sa Baguio.

Talagang ire-recommend ko ang Global Academy. Number one naman talaga ‘yun kasi maganda yung discipline na binibigay nila tapos yung sa studies talaga hindi siya yung tipong ‘ah okay na yan,’ parang ganun. Pinupulido nila yung gawa nung mga estudyante.

Ang lahat-lahat ng ito, para sa ikabubuti at ikauunlad ng pamilya ko.”, the mother-first, successful entrepreneur next, concludes.

Ms Annie Valdez is proof that realizing one’s full culinary potential is timeless and knows no stage-of-life limits!

Up your culinary skills and techniques with world-class training from Global Academy!

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There’s a new batch of chefs who show great promise. Like many others, they come equipped with proper techniques and the flair to develop great flavors. But unlike many others, they know the pulse of the dining market and have intense passion for cooking—two characteristics that indicate they will leave an imprint in the industry.

Twenty-eight-year-old Paulo Bayani is focused on his job— something he learned from his mentor, Josh Boutwood, who advised him to “keep his head down and work with passion.”

As the R&D chef of the Bistro Group of Restaurants, the Global Academy culinary grad plays wingman to Josh who already has his hands full with many brands opening this year.

Given his résumé, which includes stints at Gaggan (Thailand), Restaurant Andre (Singapore) and Maaemo (Norway), Bayani couldn’t be any more qualified. He has already proven his worth by opening and leading the kitchen of the new Test Kitchen.

Read more: https://lifestyle.inquirer.net/355867/chefs-to-watch-out-for-in-2020/#ixzz6CPPIAfvv

Follow us: @inquirerdotnet on Twitter | inquirerdotnet on Facebook

"Keep baking and keep learning." - a reminder by a Global Chef Instructor that sticks to me to this day.  It is not just about the experiences and skills but the engagement and preparation needed to be in the real kitchen world. 

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I came to the Philippines 3 and a half years ago with the sole intention of going to culinary school, and as soon as I took an initial interview at Global Academy in Las Pinas, I knew it was the right school for me. Everyone was extremely accommodating with everything I needed to get started, and while guiding me on my way to becoming a culinary professional, they also eased me into my transition to a new country.

As a Superior Diploma student, I had so many great experiences in the kitchen with my teachers. There's the rush you get as your first bread comes out of the oven, perfectly risen and brown, and the feeling of satisfaction that only comes with beautiful knife work. My favorite, though, was getting to combine science and food to make things that seem to come right from someone's imagination.

Global Academy has given me huge amounts of skills needed for success. While technical skills are easier to teach, my instructors also taught me humility, respect for a hard day's work, and the true meaning of being passionate about what you do. With these skills I was able to start my business with my partner, a fellow alumni. While the road to success is very long, the passion instilled by Global will always light my way. 

Skinny Dippin', is an eco-conscious and waste-efficient initiative coming from the South, offering natural and delicious dips. 

Being zero-waste is its goal as a company and as a society. 

It offers a wide range of dips, spreads, and home-made fresh cheeses. 

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Jennica’s baking class with her instructor Chef Nadine Madrigal was a training in temperatures. The Chiffon Cake with Caramel Buttercream and the Chocolate Truffles she made put the “delicate” in “delicacy”.

“The most challenging part of making the Chiffon Cake was making the caramel for the buttercream. It had to be at a certain temperature prior to pouring onto another ingredient. Then it had to be whipped on the highest speed until it cools down.” Jennica says making the Chocolate Truffles was a play on temperatures as well. “The most challenging part was tempering the chocolate which means you have to melt the chocolate and cool it down at the right temperature and then pour it back onto the warm melted chocolate.”

Tedious yes, but the disciplines learned from the processes are invaluable. “Proper time management helped us finish all the tasks at the given time. The degree of difficulty and care put into each cake component and truffle piece taught us the value of hard work and attention to details.”

“It was rough in the beginning. When you get into something new, you always know that there will be changes in your life that you are not used to. A couple of months in culinary training, I wanted to give up. I did not have the confidence. I had failed my orals. I will admit that quitting crossed my mind as I sulked to my family at home.”

Would you believe these words came from a multi-awarded culinarian?

Maria Regina Socorro “Joy” N. Velasco’s story is not uncommon to wetfoot culinarians. “However”, Joy says, “every time I entered the school premises, I felt a strong sense of raw energy in the place. This sets up my mood for another day of learning something new, another day to pursue my dreams, and another day of sharpening my skills.

The turning point was when an instructor asked me to be an assistant for a competition. Though I couldn’t thoroughly understand what it was all about, I knew better than to say no to this opportunity. I vividly remember saying ‘Yes Chef!’, and that probably changed everything for me for the better.”

As a student, Joy manifested her rise to confidence with her cooking skills which were awarded with top awards in the Academy’s 2018 Global Grit - Best in Main Course and Overall Champion - Dream Duo Challenge (Qualifiers), and Overall Champion – Global Grit Inter-Branch Finals, Battle of the Brigades: Dream Duo Challenge, 2018.

“Chef Gerd is a fierce mentor. He showed me the experience, wisdom, and knowledge that one needed to be a professional chef. Chef Gigi is a model mentor. The one who nurtures at the same time would take risks and the one who brings out the creativity in me.”

Joy shares this to future culinarians who, like her, may have wanted to give up early in the process. “There will always be challenges that you will experience in culinary school, so always remember that you are there to learn. With Global Academy, you are learning from the best. No matter how young or old you are, follow your dream of becoming the best cook and the best chef that you can be.”

After inquiring from different schools, Camille zeroed in on Global Academy after a referral from her mom’s friend.  “As it turns out,” Camille shares, “he is an alumnus of the school! So we searched about Global Academy and we were glad to know that their course offerings where those that I was really looking for. Also, it has lower tuition fees compared to other culinary schools.”

Experiencing Global Academy’s quality education was Camille’s confirmation that she made the right choice – “Indeed, world-class education in culinary and baking. Most significant in my experience as a student were our demo and laboratory classes wherein I learned all the basics in culinary and baking and was able to put them to hands-on practice.”

As line cook in the Pantry Station of Wholesome Table, this alumna says she owes her smooth transition from school to the competitive kitchen to her knowledge of the basics, plus her Chef Instructors who opened her eyes and mind to the real world she was to participate and contribute in. “Most importantly, it is the welcoming of the good and bad, and how to be a productive player in the kitchen that Global Academy has equipped me with.”

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Growing up in a Philippine province, Lady Lyn had very little idea about culinary schools in Manila. Her eager and relentless search landed her at Global Academy Timog. “I chose Global initially because of three things: the length of the program, the affordable fees compared to other schools, and the fast growth of the school.”

This diamond in the rough then went through her most delightful and challenging times. “I always knew I wanted to cook but when I failed that day (finals), I cried so much and I haven’t been that disappointed and frustrated over something. This experience sealed the deal for me as I promised myself not to repeat this same mistake that led me to failure.” 

And more focused and determined Lady Lyn was to the point of competing in one of the most prestigious and WACS-certified local competitions, the Philippine Culinary Cup. “When I competed in the PCC back in 2012, I was just 17 years old! With the best coach Chef Mike (Yap, Global Academy Chef Instructor and now Vice President), we won the gold! It was tedious, crazy, and fun.”, she recalls with a smile, and continues with an expression of gratitude to all her chef instructors at Global. 

“We owe a lot to our instructors. They groomed us in terms of attitude, skills and knowledge to prepare us for the industry before we dove into it. To this day, I make sure to practice all they have taught me – these are my foundations for success.”