IF YOU are fond of eating good and fancy and spend a lot of money on restaurants for fine meals, then, you might want to consider mastering the secrets behind the food you eat – be a chef!
The institute of culinary arts of the USLS Bacolod nurtured many names behind many successful kitchens in the locality, Manila, and abroad. All those who decided to take on a master chef’s path at ICA has fulfilled many dreams.
A short interview with Chef Peter Gubuan revealed that most students are taking on this path to be enlisted in many kitchens and restaurants abroad. This means the investment for their education in Bacolod will be translated into dollars, as a career in the food industry as relatively becomes bigger in recent years because of the demand.
The institute has registered a 10-year experience of training future kitchen professionals thru rigid training, hands-on demonstrations, and an effective curriculum based on the international standards.
I could see myself mastering the knife techniques or sample on peeling with both of my eyes half open. But apparently, as I caught one saying, it takes guts and a lot of dedication to master the art and science of food preparation. As an avid fan of Gordon Ramsey, Kitchen Wars, Food Network and its roster of pallet infinities, plus, recently, a Netflix series on "Cooking for Big Families" and a new cook-off idea dubbed as "Nailed It," which is part comedy and part reality, have teased many to join the ranks including myself.
A culmination exercise of the department has manifested the training of its students from preparing, cooking and serving a wide option of enticing palette experience - buffet style!
Their event's captain, Leanne Bincal has exercised strong leadership skill after coming up with a variety of food options. Leanne worked in New Zealand in the past and has decided to professionalize her skills through ICA. It was in our time at St. La Salle that ICA gained popularity among those who wanted to get a sure way ticket abroad through an OJT program in many parts of the world. In short, you get to book yourself a flight in a dream destination while making sure your red meat as well, "well done" in Bacolod.
Parents also opted this modern take on education as it primarily focuses on skills and a set of knowledge that is more adaptive to the modern world. Close to 10 years ago in time for ICA's opening, "According to the US Bureau of Labor Statistics (BLS), the mean annual wage for chefs working in the United States in May 2011 was $46,600. The top 10 percent of earners made $74,060or more, while the lowest 10 percent made $24,770 or less." Today, you can do the math.
Indeed, La Salle's ICA is an answer to the call of an international market that demands high performing master chefs who get paid competitively.
Now, back to watching "Zumbo's Just Desserts."*