Last August 7, 2015, our Batch 37 and 38 students showcased their culinary prowess for their families and friends in the Open House held at First Gourmet Academy.
Just a few short months since they started, the students gamely prepared dishes for the Garde Manger-themed event. A garde manger is defined as a cool, well-ventilated area where salads, hors d’oeuvres, canapés, pates and other cold dishes are prepared.
The batch was split into groups, each assigned to prepare a variety of cold dishes. Family and friends were invited to the Open House to partake of a meticulously prepared feast. Amidst overflowing wine and beer, guests were treated to sumptuous meals.
The students also engaged their guests, describing the dishes and recommending the best ways to enjoy them. Their passion and enthusiasm for their work were evident that afternoon as they talked about their dishes and their experiences at First Gourmet Academy.
Their culinary journey so far…
Though their classes only began last May, the students enthusiastically spoke of their experiences as though they have been around for much longer. When asked about their journey, the students only had positive things to say. “Quality. Passion. Commitment.” This is how Joseph Ryan Leal and Rio Krystel Larman of Batch 38 (in photo below) summed up their culinary education here so far.
Both students and alumni had high praises for their instructors, who have a combined professional experience of over 100 years. “When I came here for a quick tour, Mats Loo told me ‘I’ll teach you how to cook’,” Simon “Sai” Infante (Batch 20) shared. And that was enough encouragement for him to finally take up the course. The students also described their instructors as very passionate, not just about cooking, but about teaching. More than 80 percent of their time is spent learning in the kitchen, where their instructors work closely with them.
So why is First Gourmet Academy their top choice?
The learning also goes beyond following recipes. “At First Gourmet Academy, they don’t just teach you how to cook,” Bryan Calanog (Batch 36) said. “Here, we are taught discipline, which is very important in a professional kitchen.” He also highlights the setup of First Gourmet’s kitchen, which is on par with cruise ship standards, preparing the students for professional kitchen setups.
With the passion and enthusiasm Batch 37 and 38 have shown, matched with the products of their first open house, there is no doubt that they’re only getting the best education at First Gourmet Academy.
For more photos, go to First Gourmet Academy on Facebook.
