Off to a fresh start

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Thursday, June 5, 2014


THE chefs of the Center for Asian Culinary Studies (CACS) got so tied up in preparing really something good last Wednesday afternoon with oven mitts on and chef's hats readied.

They were off to a fresh start, as the center reopened at its new location along Cabaguio Avenue, Davao City.

Now, CACS can boast of a more improved and better location, sporting a much modern design with world-class equipment in place, making it more conducive for learning for students who may soon be making names as future executive chefs in culinary world.

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Under the helm of Chef Gene R. Gonzalez, president of CACS, he assured Dabawenyos that they only get the best of quality education in culinary, given that no less than the master chefs from Manila will be hands on in teaching the students.

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

When Chef Gene said "master chefs," he actually means more than just being a master. He said the chefs who will be mentoring the students aren't just chefs of a restaurant, but many of them run their own restaurants, consultants of the hotels, or executives of big food companies. In other words, they're the big fish in the industry.

CACS in Manila has a total of 27 chef mentors, who are trained to train an "apprentice" just the way CACS does it. Batch per batch, they come down to Davao City to teach students here.

"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.

Chef Gene describes CACS way of education as both technical experience and academic, enriching further the students know-how on culinary.

From time to time, the center sends chefs to other countries to update its technology through its instructor's development program.

He prides on the center's facility, bringing in the right equipment that are all up for use by the students so that by the time they complete a program, they get the technical advantage in the industry. And these equipment aren't just used locally, as these are at par with the international standards.

CACS has been in Davao City for six years and has since produced over 1,000 graduates who do not only land jobs like executive chefs but also executive positions in other companies.

"Our program opens you up to merchandising," he added.

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 Malacañang Palace kitchen serving to Presidents.

Published in the Sun.Star Davao newspaper on June 06, 2014.

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