Sharing expertise in culinary arts

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Sunday, August 17, 2014


MAKING culinary study more conducive to future Dabawenyo chefs, the Center for Asian Culinary Studies (CACS) reopened its modern school building along Cabaguio Avenue, Davao City.

Now complete with equipment at par with the global standards, student chefs can have a better way of learning the real trade in the culinary world.

The new location can boast of a more improved interior, sporting much modern designs so that students can have a glimpse on how it is working in the kitchens of high-end restaurants, if not in five-star hotels.

CACS president Chef Gene R. Gonzales said the culinary school has a proven track record in producing quality chefs by equipping them with a technical advantage both in the restaurant management and the nitty-gritty of kitchen.

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Plus, this has also exposed them to merchandising, the reason why many of its students don't only land jobs as executive chefs but also secure executive positions in food-related companies.

He said they do not consider CACS-Davao as a provincial branch but rather an extension of CACS-Manila, meaning it's just the same technical training that students get from the instructors.

"We don't want Davao as a provincial branch. We want it as an extension of CACS Manila. What is taught there is just the same here," he said.

The teachers teaching in CACS-Manila are also hands on in Davao, frequently going down the city so that they themselves can teach the students.

"It's our advocacy to give quality education all over the country," chef Gene said.

CACS has a total of 27 master chefs who fly out to Davao every so often to teach Dabawenyo students, so they can be ensured of quality mentoring.

They also get constant updating on their skills through CACS's instructors' development program where they are sent abroad to learn the latest in the culinary world, especially technology.

Chef Gene describes CACS way of delivering quality education as both technical experience and academic in order to further the students know-how on culinary.

CACS-Davao has been in the business for six years and has since produced over a thousand graduates; many of them are making names as executive chefs of the restaurants here and abroad.

Meanwhile, CACS Manila, in the past 14 years, has an impressive roster of graduates who become new chefs in various hotels and resorts, entrepreneurs and officers in the food and beverage industries, including the head of the Malacanang Palace kitchen serving to Presidents.

Published in the Sun.Star Davao newspaper on August 18, 2014.

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