STEPPING UP in the LAND DOWN UNDER

Chef Ogie’s varied rigors as Global Academy's Pasig Branch Head, CM Program Head, and Head Chef of Special Projects are oiled by his fire for the kitchen. The opportunity given to him by the Academy to immerse in the kitchens of Bathers’ Pavilion in Australia, while working with Global Alumni, was expectedly met with excitement.

“Bathers’ Pavilion, a coastal fine-dining restaurant overlooking Middle Harbour, combines beachside elegance with a 1920s art deco and Mediterranean charm.”, Chef Ogie shares, “and I thank Global Academy for bringing me there. In all I spent six days in its kitchen. I took part in efficient regimens while enjoying the spectacles of Balmoral Beach. Plus, I got to experience Christmas at Sydney!”

The restaurant’s Senior Sous chef AC Agra and Chef de Partie Kim Solejon are both Global Academy alumni! Chef Ogie was not only given an immersion by professionals but a warm welcome by friends as well. The smiles and open arms upon his arrival at the Land Down Under were foreshadowings of the meaningful times to come.

Chef Ogie continues, “Its work environment is conducive to creativity. The kitchen uses traditional ways of cooking on most of their dishes. Their modern techniques (Sous Vide Cooking, Dehydration, Emulsion, Fermentation, and Curing) are evident of how Global Academy has kept up with the times. The set-up is different in that the kitchen crew are composed of different nationalities. I am most amazed by their efficient purchasing process wherein the system is plotted on the internet and the data is in real time. There are notifications on new products and those that are in season. Deliveries are also precise. They have a lot of produce and proteins that are not available in the Philippines. There are so many variants to a specific ingredient and a lot of suppliers to choose from. ”

His passions for working on the kitchen line were lit anew with challenges. “I have been in the academe for more than four years now, and I was a fish out of water as I went back to the line! The long hours (8am-12mn), the strain, and the pressure during service time were exhausting - pero ang saya! At the end of each day my body is weary but my soul is fulfilled. Kaya ko pa pala!”

Chef Ogie brings this sentiment back home to his fellow Globalistas, “Embody Global Academy’s PRICE credo at all times. In order to survive and be respected by your peers, locally or abroad, we should live the principles of Passion, Reliability Integrity, Commitment, Excellence. I believe that these core values helped me get along with the crew with ease, inside and outside of the kitchen.”

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