In a culinary coup of sorts, the Center for Culinary Arts Manila (CCA Manila) has boldly staked its claim in the heart of Bonifacio Global City (BGC), unveiling a state-of-the-art facility poised to revolutionize culinary education in the Philippines.
CCA Manila’s new residence located in the University of the Philippines BGC campus provides an excellent spot for aspiring chefs to pursue their professional studies.
Badjie Trinidad, President of CCA Manila, highlighted the convenience: “Our students will have easy and safe access to top destinations such as restaurants, malls, parks, offices, and residential buildings.”
At the core of this institution, the new facility is a grand kitchen laboratory, boasting 45 individual cooking stations to ensure hands-on learning.
“Our new campus can provide a good nurturing environment for our students by providing them with individual stations,” Chef Sonny Mariano, Chef consultant and alumnus, said.
This approach fosters kitchen independence, allowing students to unleash their culinary creativity while mastering essential techniques.
Chef Sonny enthuses, “If I’m not mistaken, this is the biggest kitchen that can provide individual stations for students.”
He emphasizes their commitment to innovation and evolution, stating that they consistently adapt to changes to ensure they can offer their students a higher standard of education.
Nica Lucero, a Diploma in Culinary Arts & Technology Management student of CCA Manila says the things she likes about the culture in CCA is that “we don’t simply just cook. We understand how and why the dishes are made exactly as they should.”
Adding, “I can really tell that they do keep the fire burning to fuel our culinary business,” in which she mentioned that they have a lot of yearly programs where “we go to different provinces and learn about their traditions and what it’s like behind their culinary scene.”
The facility doesn’t stop at tradition; it embraces culinary technology trends with top-of-the-line equipment. The Rational iCombi Pro, induction hobs, griddles, ovens, sous vide machines, and even smoke guns are available. These tools are made possible through partnerships with industry leaders, including Rational, Modelo Kitchen, Breville, and more.
Diverse Culinary Course Selection
CCA Manila’s curriculum offers a diverse range of courses catering to culinary enthusiasts of all levels.
Their flagship program, the Diploma in Culinary Arts and Technology Management, accredited by the American Culinary Federation Education Foundation, equips students with skills, creativity, and leadership for culinary success.
Further studies are possible through partnerships with the University of Asia and the Pacific, offering avenues for entrepreneurial management in culinary arts or culinary agripreneurship.
CCA Manila also pays homage to the rich Filipino culinary heritage with its “Fundamentals in Filipino Cuisine” program.
This course empowers students to reinvent classic dishes while preserving authentic flavors, reaffirming CCA Manila’s commitment to championing Filipino cuisine on the global stage.
Culinary Innovation and Industry Partnerships
Beyond the classroom, CCA Manila engages in culinary innovation and industry partnerships. Collaborations with the Department of Agriculture, Philippine Rice Research Institute, and International Rice Research Institute aim to develop recipes using Malusog rice. Customized training programs showcase CCA Manila’s flexibility in addressing industry demands.
The inauguration and media launch of CCA Manila was an exquisite culinary affair as Chef Joaquin Rivilla Cruz, a talented student at CCA Manila, presented a sumptuous private dining experience in the brand-new test kitchen located within the UP BGC Campus.
For starters, guests were treated to a delectable array of snacks. Sinuglaw, a harmonious blend of smokiness, tanginess, and creaminess with a hint of coconut, creating a delightful start. Longganisa Pani Puri, brought a unique twist and a fusion of flavors, combining the spiciness of longganisa with the crunch of pani puri.
Meanwhile, Tinapie Tee is an intriguing mix of textures and seafood essence with the squid ink pie tee adding depth and sophistication.
The culinary journey continued with a delightful soup course. Suam Na Mais, a comforting and aromatic corn bisque, elevated with various layers of flavors, from bagoong to coconut gel, delivering a balanced taste.
The main course, Pares, was a masterful creation crafted from a 48-hour cooked beef short rib, rich in umami, enhanced by a taosi glaze and crowned with luxurious black truffle sabayon.
Of course, no extraordinary meal is complete without dessert. Guests indulged in Churros served with a luscious latik sauce, expertly demonstrated by Chef Anne Atanacio, a distinguished Chef Instructor and Alumna.
For the grand finale, the Mazapan de Pili is a luxurious dessert that combines the richness of pili butter and Batangas chocolate, complemented by a salted dulce de leche, resulting in a perfect sweet and salty finale. And Ginataang Halo-halo is made of coconut tres leches, langka namelanka, bilo-bilo and sago, purple potato mousse, and banana chips prepared by Chef Sony.
In the words of Trinidad, CCA Manila’s new site in BGC is a significant milestone in culinary education.
Whether you aspire to become a professional chef or dazzle your loved ones with culinary creations, CCA Manila invites you to start your journey, guided by their expert faculty and modern resources available at their new facility.
Image credits: John Eiron R. Francisco