The next generation of Filipino culinary stars have the appetite to learn, but they need to binge on self-confidence.
Such was the assessment of veteran chef Cherrie Uy-Tan on her younger counterparts during the recent local celebration of International Chefs Day 2019 at Foo’d by Davide Oldani in BGC. Tan serves as Ambassador Mentor of Worldchef’s Global Development of Young Chefs, as well as president of Philippine Young Chefs Club (PYCC), the youth arm of LTB Chefs Association (LTB) that also works closely with the Pastry Alliance of the Philippines in building camaraderie among culinary professionals, training talents, sharing knowledge and promoting social responsibility.
“[The PYCC] envisions to hone future culinary leaders with globally competitive skills, nationalistic pride, discipline and honor, to uplift Filipino food tradition and culture that will contribute to nation-building,” Tan said.
‘We look at your ‘Chef Age’”
Established in 2012 as a nonprofit organization, the PYCC provides continuous learning to its members, particularly about the inner workings of the food industry. Tan said while schools teach textbook lessons such as recipes and kitchen management, PYCC trains its members with a “more holistic approach” to the culinary scene based on practical insights of seasoned professionals.
The group lists about 150 current members across the country. The PYCC welcomes any culinary or hotel and restaurant management student, or—in an open usage of the word “youth” in its group name—anyone who has been working in the culinary and baking industry for one to three years, regardless of age.
“We don’t have an age limit for our members because some are in the process of career change in life,” Tan said, adding they have members who are graduates of computer science and nursing, to name a few. “We look at your age as a chef, not your age as a person.”
All PYCC members are Filipino citizens and have joined on their own initiative either through e-mail (philippineyoungchefsclub@gmail.com) or social media (@philippineyoungchefsclub on Facebook and Instagram). The group also conducts recruitment through school caravans and by putting up a booth at the WOFEX’s Philippine Culinary Cup every year.
The PYCC, which is recognized by the Worldchefs (former World Association of Chefs Societies) and by the Worldchefs Young Chefs Club, enlists two chapter-members: The Greater Manila Chapter, which encompasses Metro Manila, Cavite and Laguna; and the Visayas Chapter, which has two clusters in Iloilo and Bacolod.
Around 80 percent of PYCC members are from the Greater Manila Chapter, the majority of which is from schools, led by Global Academy, followed by Lyceum of the Philippines. The group also has members from AICA, CCA, DLS-CSB, First Gourmet Academy, ISCAHM, Tesda and UST, as well as from institutions, such as City of Dreams-Manila, Ikomai-Tochi and Marriott Hotel.
Tan said the diversity provides members with a strong industry network and connection with senior and international chefs, on top of continuous education through monthly events.
Global contest
This year, the PYCC will be sending for the first time a National Young Chef’s Team abroad for a global competition. The FHC China International Young Chefs Challenge is four-member team competition of a semi-buffet setup, to be judged by highly recognized International Chefs from Worldchefs. Competing in this year’s contest are 12 countries, namely, Australia, China, Hong Kong, Malaysia, Penang-Malaysia, the Philippines, Singapore, South Africa, South Korea, Taiwan, Vietnam and the United States.
The country’s delegate comes from City of Dreams-Manila, the team that topped the recently concluded Philippine Culinary Cup’s Young Chefs Team Challenge. The team members include Rier Maverick Franco, Jomari Miranda, Rayzel Monique Salvador, and Michael Angelo Monsalve, with Tan as team manager.
Other efforts of the PYCC are “Paella Gigante” and “Nestle International Chefs Day,” which are conducted every year with the LTB.
Promote cooking
On a wider scale, the LTB Philippines Chefs Association aims to bring together hotel and restaurant professionals, such as executive chefs, caterers, wine sommeliers, purchasing managers, culinary school educators and the like, regardless of nationality.
“We try to create links of friendship, professional cooperation and mutual understanding,” said chef J. Gamboa, LTB treasurer and head of the Education, Communications and Social Media committee. “Our goals are to promote cooking, recipes, high-quality products, and technical equipment; to help train, recruit, and find work for professionals away from their country of origin; to foster information and communication among members; and to organize professional exchanges and make available all advantages reserved for the profession.”
A nonprofit organization, the LTB is a member of Worldchefs, the world governing body of culinary associations dedicated to maintaining and improving the culinary standards of global cuisines.
The organization traces its history to 1979, when fine dining was reserved to the great restaurants of the grand hotels chains. Swiss chef Werner Berger of Santis Delicatessen and Werdenberg International decided to put up a guild named Les Toques Blanches Philippines, with the mission to bring together professional chefs and hotel and restaurant practitioners to improve culinary standards and develop the Filipino culinary professional. In 2014, the guild’s name was changed to LTB Philippines Chefs Association (www.ltbchefs-phils.com).
Today, LTB Philippines Chefs Association is part of the spearheading committee of the Philippine Culinary Cup, the only Worldchefs-accredited culinary competition in the country. The group is also behind the Culinary Team Pilipinas, which has brought home accolade from international competitions while showcasing the skills and talents of the professional Filipino chef.
“Always willing to contribute their talents to worthy causes, LTB members have engaged in fund-raising activities to rebuild communities in need, cooked for the benefit of programs for the elderly, and shared their time and expertise to inspire young future chefs,” Gamboa said. “Through regular Chefs Table events and educational tours, vibrant exchange of industry best practices takes place, learning and growth among the members is fostered.”