The Center for Culinary Arts (CCA) Manila is raking in the gold these days. Just this third quarter of the year, its students bagged top honors at different prestigious culinary competitions, making the country the newest hub for the future’s top chefs.
In the recent Asia Food Expo held at the World Trade Center Manila, CCA Manila bagged two gold awards. Dubbed “Culinary Excellence: All Chocolate Competition,” the event saw Chef Alma Cui winning the top prize in the Chocolate Cake Category with her entry, “Emilia.” CCA Manila got a double treat when Chef Ria Mariano won in the Without Added Sugar Truffles Category with her creation, “Rizalina.” Chef Jehan Damasco, meanwhile was named one of the finalists in the Praline/Petit Fours Category. All three chefs are instructors at CCA Manila, under Chef James Antolin, the school’s Pastry Arts and Baking Program manager.
Another CCA Manila student bagged a gold when he topped all the three categories of the Vivere Suites Cookfest. John Buenaventura amazed the judges and bested competitors in the Appetizer, Main Course and Dessert categories. His feat was truly commendable since he won over chefs, food specialists and beverage experts. John is currently on his 7th level in the Culinary Arts and Technology Management Program.
And to cap off the “gold rush,” the entire CCA Manila Culinary Team, headed by Chef Mike Borja won the gold award in the tightly contested Century Culinary Competition, sponsored by Century Tuna. The students, composed of Andro Ambrose, Myra Salas and Frederick Custodio, joined the Team Buffet Category where more than 200 groups participated. The CCA Manila students placed the school on top with the following award-winning recipes: Tuna triangles with Nantua dipping sauce, Tuna suchu tempura with sesame seed dipping sauce, Tuna salad duet with slivered almonds and Tuna fishballs in curry sauce.
With all these gold awards just this third quarter of the year, CCA Manila has once again proven that it is truly dedicated to providing quality education in the culinary arts and technology, and to produce professional chefs in the country.
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