An Education from Farm to Table

Apicius Culinary Arts in the Philippines celebrated its 10th Graduation Ceremony at SMX Convention Centre Manila last August. More than 500 graduating students from the five campuses of Apicius participated.

One of the highlights of the event was the inspiring address by Master Chef Wolfgang Rappl, Culinary Arts Director of Apicius, who flew all the way from Germany to inspire the graduates. Everyone was also surprised to hear video congratulatory messages Worldchefs Education Director John Clancy, Director of Marketing of CTH Steve Beckworth, and Windsor College, Apicius’ culinary partner pathway school in Australia. It was a memorable experience for all the graduates, especially given the challenges that the industry has faced over the past two years. They were able to wear their long-awaited chef toques and proudly present certificates symbolizing their accomplishment before they take their next career steps. As a recognized school and Education Partner of Worldchefs, Apicius Culinary Arts will continue its commitment to honing more Filipino culinary professionals who will soon be responsible assets to the industry.

Bounce Back Better

Global Academy, the first school in the Philippines to receive Worldchefs’ Recognition of Quality Culinary Education, celebrated its 16th anniversary in April. Despite the pandemic’s severe impact on the foodservice and hospi tality industry, Global Academy remains committed to serving the Filipino people and is poised to bounce back stronger. With the support of industry partners and Worldchefs, the school looks forward to successfully rebuild ing and relaunching its programs. Aside from being a Worldchefs recog nized school, Global Academy’s programs are also approved for Worldchefs fast-track certification for Commis and Chef de Partie levels. To date, Global Academy’s on-campus and online culinary, baking, and pastry arts programs have produced over 3,000 graduates, many of whom have secured employ ment in the Philippines and worldwide.

Auguste Escoffier School of Culinary Arts’ innovative Farm to Table® experience within the curriculum provides students with in-depth knowledge of where food comes from, including helping to understand the differences in farming and production methods and how to make informed, sustainable, and ethical culinary choices. As the largest culinary school brand in the U.S., Escoffier continues to make fruitful connections with leaders in sustainable agriculture, like its ongoing partnership with regenerative farming pioneer, Farmer Lee Jones of The Chef’s Garden. Through this partnership, students have received specially curated boxes of seasonal ingredients from The Chef’s Garden. Thanks to Escoffier’s Farm to Table® experience, graduates can be prepared to take on the culinary world with a deep understanding of how food is grown, harvested, and prepared. From exploring how to make cheese from locally sourced milk to creating a menu using ingredients sourced from local produce, dairy and livestock farms, and artisan partners, students gain experience that is both practical and inspiring.