Chef

  • Chef Anthony Troy Morales

    Chef Anthony Troy Morales

    Chef instructor

    Chef Troy has always worked abroad going from one country to another to expose himself to the latest culinary trends. He first started his career by going to the United States of America for his on the job training. Upon returning to the Philippines he decided to become an entrepreneur before leaving the country again after a few years to work in Australia and eventually in Dubai, U.A.E.

    Chef Troy has always been passionate about food but was never aware of his love for teaching until 2010 where he met by accident one of his mentors in CCA in a coffee shop in Tomas Morato. He was informed that they needed part-time / full-time culinary instructors, so Chef Troy immediately grabbed the opportunity and that opportunity opened his eyes to his love for teaching. He loved being a chef instructor so much that he decided to settle here in the Philippines to teach and give up his career abroad.

    Chef Troy is a firm believer that culinary education does not end inside the classrooms or inside the kitchen laboratories, education also continues with simple activities such as eating in restaurants or even going food tripping outside the streets. He believes that in order to broaden our knowledge of flavors and creativity we first have to educate our palate by discovering new flavors wherever it may be, it could be in a very expensive restaurant or could just be outside the street.

    Areas of practice

    • Corporate Chef Consultant
    • Demi-chef
    • Sous chef
    • Culinary Chef Instructor
    • Entrepreneur

    Education

    • Diploma in Culinary Arts and Technology Management, Center for Culinary Arts, Manila CCA, Manila
      June 1998-March2000

    Special Training

    • Servsafe, Emaar, Dubai United Arab Emirates 2010
      Training the Trainors Seminar Oct 2011
  • Chef Audrey Ching-Ramos

    Chef Audrey Ching-Ramos

    Chef Instructor

    Chef Audrey Ching

    Chef Audrey Ching - Ramos is one of the most dynamic and creative instructors of CIC. Mentored by Chef Gene and Chef Gino Gonzalez of the Center for Asian Culinary Studies, this up-and-coming chef is not new to the culinary world. At an early age of 9 years old she has already succeeded in cooking simple dishes for her family. In her teen years, she was already capable of serving small functions and events. With such talent and promise she eventually pursued her passion by studying at the Center for Asian Culinary Studies, where she graduated with Honors for Professional Culinary and Pastry Arts.

    Chef Audrey then ventured into Catering for Events and Functions while Consulting for various restaurants in the Philippines. She further advanced her knowledge by attending a series of trainings and seminars with some of the Philippine’s finest Chefs and Restaurateurs, thus gaining for herself more wisdom in the Culinary Arts.

    As Chef Audrey prepares for her ultimate dream of opening her very own restaurant, she believes in the saying that “Iron sharpens Iron, so a man sharpens the countenance of his friend” (proverbs 27:17). Her partnership with CIC will not only give her the opportunity to bless others with her knowledge, but the CIC experience will definitely cultivate her as well.

     

     

     

    Areas of Practice

    • Catering Management
    • Food Service Operations
    • Baking and Pastry Production
    • Kitchen Operations
    • Food Service Proprietor

    Education

    • Center for Asian Culinary Studies, Graduate of Professional Culinary and Pastry Arts


    Trainings & Seminars

    • Research Development Team of Chef Gene Gonzalez cookbook (Little book)
    • Key chef for Chef Bobby Chinn’s cooking show. (Travel and Living)
    • Key chef for Judy Ann Santos and Ryan Agoncillo’s wedding
    • Internship for Discovery Suites Hotel, Pasig City
    • Basic Nutrition / Business Management / Entrepeneurship by: Ms. Grace Mascenon
    • Basic and Culinary French by: Ms. Cecille Mauricio
    • Basic Sanitation and Culinary Math by: Chef Hannah Herrera
    • Wine and Food pairing Seminar by: Chef Gene Gonzalez
    • Gastronomy by: Ms. Bel Castro
    • Training the Trainers by Chef Malou Caudal


    Work Experience

    • Island kebab, Boracay Philippines (consultant)
    • Audrey Ching’s Catering services (chef/owner)


    Professional Certifications

    • TESDA Bread and Pastry Arts NCII Certified


    Awards

    • Bronze medalist (Graduated with Honors)
    • Certification of Achievement (Asian Market Basket)
    • Certificate of Appreciation (Center for Asian Culinary Studies
    • Research Development Team)

     

  • Chef Edward David Mateo

    Chef Edward David Mateo

    Chef Instructor

    Chef Edward Mateo

    Some people on 1st impression perceive Edward as a snob compared to other celebrity chefs with easy smiles; but as they get to realize shortly after, this celebrity chef with a “serious” personality is a very sensible fellow & actually possesses unique culinary talent with much potential. His advocacies in helping the less-fortunate reveal a “big heart” which keep Edward “well grounded”.  A firm believer that the recipe to a successful career as a chef is to ensure fresh and premium ingredients are fundamentals to preparing quality food, and this must go hand-in-hand with, good business-sense , and  superior customer service.

    Born in the small town of Los Banos, Laguna, Chef Edward’s love for food was fostered during his childhood, when as early as 7 years old he began baking cookies. Edward says he was born into cooking. He also had training at a young age by joining food preparations for their town fiestas and celebrations. All these were inspired by his father, a chef in the Middle East who died when his mother was conceiving him on her 8th month of pregnancy.

    He studied at Centro Escolar University with a degree in Hotel and Restaurant Management. As a student he was fond of joining several inter-school competitions and the most memorable was the Umami Asian Market Basket where he placed first. That same year, Centro Escolar University was overall champion.

    He apprenticed under the Executive Chef of Malacanang Palace, Chef Aurora Austria. He next underwent intensive training at Shangri-La; afterwhich, Edward’s professional career took-off when he was absorbed by the same hotel. He later transferred to work at Pico de Loro Hamillio Coast, Batangas.

    Eventually, Edward returned to Manila and in December 2010 started planning his very own business venture.  Edward’s success continued with the opening of his commissary that offers a wide range of pastries like cakes, bars, brownies, cookies, cupcakes, cream puffs, éclairs, muffins, customized cakes and a desserts bar.

    He is responsible for all the accolades of Royale Patisserie. “I wanted every customer to feel like a king or a queen as they taste and feel the sophistication and dedication that was placed into our pastries” says Edward.

    His career as a young entrepreneur flourished when he received orders from Resorts World Manila, Elite Society, and even TV personalities. Now you may visit Hollys Coffee for their products where his cakes and pastries are being offered. Royale Patisserie joined WOFEX 2nd Philippine Culinary Challenge wedding cake category with two entries and he joined again the 3nd Philippine Culinary Challenge wedding cake category with one entry and won GOLD.

    Today, Edward’s highlight of success is establishing himself as a television chef personality, doing cooking demos on GMA’s Unang Hirit, 5 issues for Flavors Magazine, Lifestyle Recipe Magazine, soon to be featured under chefs-on-parade at CookEatNow.com managed by ABS-CBN, and  more projects in the pipeline.

    Simultaneously, he conducts workshops for kids at Manila Ocean Park. He was also  invited by Arellano University to be one of its student mentors for the 2011 and 2012 National Food Showdown- an annual event mounted by ABS-CBN. Edward is very generous in sharing his artistic values in cooking and baking skills, he does consultancy for students of Centro Escolar University by coaching Goldilocks inter-school competitions every year and other related tournaments. Chef Edward Mateo is a pastry chef instructor of Centro Escolar University and the Culinary Institute of Asia; and has signed his contract as the Breville Product Ambassador of the Philippines.  This year Cookeatnow.com of ABS-CBN honoured Edward with title:  the modern day “Dessert Prince”.

    Basic Skills

    • Baking Techniques
    • Menu Planning and Costing
    • Food Innovation and Production
    • Kitchen Operations

    Education

    • Centro Escolar University, Mendiola, Manila- Bachelor of Science in Hotel and Restaurant Management, June 2006 -April 2010

    Trainings

    • Apprenticeship under Chef Aurora Austria, Executive Chef of Malacanang Palace

    Work Experience

    • Owner, La Royale Patisserie, La Royale Kitchen Studio, La Royale Commissary
    • Ambassador, Breville Product, Australian Kitchen Equipment, Sept 2012 –Present
    • Columnist, Cook Magazine Monthly Issue “Chef Edward Mateo Great Bakes”, November 2012-Present
    • Contributor, Flavors Magazine Recipe, January 2011-Present
    • Food Stylist: Magnolia Ice Cream House, Congo Grill,Flavors of China, Yang Chow Mandarin Wok
    • Consultant, Timberland Book and Borders Chef’s Noodle
    • Commi 3 Pastry/Baker, Hamilo Coast Pico de Loro Beach and Country Club, 2010-2011
    • Pastry Chef, Edsa Shangri-La Manila, 2010

    Awards & Recognitions

    • “The Modern Dessert Prince” title given by ABS-CBN
      Escolarian Exemplar Award
    • 2014 Global Excellence Awardee for Young Professional for Culinary Arts
    • 2014 Dangal ng Bayan for Young Professional for Culinary Arts
    • 2013 Dangal ng Bayan Award for Culinary and Entrepreneurship
    • 2013 Bread and Butter Life Achievement Award for Young Achiever-Culinary Arts
    • 2013 Consumers Quality Award for Outstanding Cakes and Goodies Shop
    • 2014 International awardee for Global Excellence for Global for Outstanding Bakeshop and Pastries a Prestigious Corporate & Product Award Seal in recognition of World-class Excellence in the Branding and Trademark Industry.
    • 2011 Gold Medalist at Philippine Culinary Cup Wedding Cake Category
    • 2012 Gold Medalist at National Food Showdown for Wedding Category, Cupcake Category, Chocolate and Showpiece Category
    • 2012 Silver Medalist at National Food Showdown for Plated Desserts Category, Dress the Cake Category, Small Cakes Category, and Pastillas Category
  • Chef Jerico Chua

    Chef Jerico Chua

    Chef Instructor

    Chef Jerico Chua

    A traveler , photographer, entrepreneur, audiophile, toy collector, educator and a chef. So many hobbies, interests and passions, unwilling to settle on doing just one thing that is Chef Jec.

    A Graduate of Nutrition and Dietetics, Chef Jec’s interest in food began in his early years in the University.  His course gave him a strong foundation when it comes to food and nutrition. After years of counting calories, diet modification, food science and research, opportunity came and he decided to pursue his passion and decided to study Culinary Arts.

    Equipped with his background in food and nutrition, it became an advantage for him to achieve his goals and dreams. Graduated at Center for Culinary Arts, Manila with the highest honor of the entire batch and top of his class. Chef Jec was given the Chef’s Award, Director’s Award and the prestigious President’s Award of the graduating batch.

    Spending most of his life living and traveling to different cities abroad, tasted the best cuisines of each city gave him an edge when it comes to teaching Culinary Arts and International Cuisine. He believes that you cannot learn everything from books or school, travel can be your greatest teacher in life.

    Wearing too many hats with having a lot of different work responsibilities, can be difficult.  From food service to construction work, yet he still manages to spend a few days in a week as an Educator.

    Areas of Practice

    • Culinary Instructor
    • College professor
    • Entrepreneur
    • Food service consultant
    • Food production and operations director/consultant
    • Restaurant, kitchen design and layout consultant

    Education

    • Diploma in Culinary Arts and Technology Management, Center for Culinary Arts, Manila 2000-2002
    • Bachelor of Science in Nutrition and Dietetics, University of Santo Tomas, 1998

    Awards

    • 2011-2013, Top Ranked Faculty Award
      National University, College of Hospitality Management
    • 2002, Gold Medal - Market Basket Classical Live Cooking
      Chefs on Parade 2002
    • 2002, President’s Award
      Center for Culinary Arts, Manila
    • 2002, Chef’s Award
      Center for Culinary Arts, Manila
    • 2002, Director’s Award
      Center for Culinary Arts, Manila
    • 2000-2002, Subject Excellence Award
      Center for Culinary Arts, Manila

    Seminars, certificates and workshops

    • Entrepreneurial Finance Course
      Asian Institute of Management. 2005
    • Quartet Training program for English
      The Council of Hotel and Restaurant educators of the Philippines- 2011
    • Blooms Taxonomy, Table of specification, Test Construction and Items Analysis
      Graduate School, National University. -2012
    • Cake workshop
      Heny Sison Culinary School- 2008

     

  • Chef Nadine Madrigal

    Chef Nadine Patricia Madrigal

    Chef Instructor

    Chef Nadine Madrigal

    Chef Nadine Madrigal is a young but experienced baker and pastry chef. She graduated with honors at the International School of Culinary Arts and Hotel Management holding a Culinary Arts and Kitchen Management diploma. She belonged to the pioneer team of the iconic Chelsea Market and Café in Serendra, Fort Bonifacio under the tutelage of celebrity chefs Chef Sau Del Rosario and Chef Kalel Chan. As she busied herself with honing her culinary skills in the kitchen, she realized she wanted to take it a step further and give the study of patisserie a go. What was once a mere sweet tooth evolved into a passion, a love for the art of pastry.

    Chef Nadine went to the Le Cordon Bleu Culinary Arts Institute in Sydney, Australia where she realized and developed her niche. After rigorous training from the prestigious school, she finally got her Diplome De Patisserie Le Cordon Bleu, the coveted blue-ribbon status. A person who believes that knowledge is power, she further pursued her studies by taking an Intense Bread Making Course taught by no less than Chef Jill Sandique, a prominent figure in the baking and pastry world. She also accepted a one year hotel training at the biggest resort in the Marianas Islands, the Pacific Islands Club in Guam.

    Her over all experience working in the industry including her time at the La Cuisine Francaise Inc and the Mandarin Oriental Hotel helped cultivate her abilities to be comfortable and confident enough to put up Sugar Fix by Nadine, her very own cake business which provides themed and personalized cakes and cupcakes for events. Not one to shy away from a great opportunity, she now also teaches baking and pastry at the Culinary Institute of Cagayan de Oro and handles the pastry leg of Chef Boy Logro's Manila Culinary and Hospitality Academy in San Juan as she believes it is her turn to teach and inspire the next generation of chefs in our country.

    Areas of Practice

    • Desserts and Patisserie
    • Bread Baking
    • Kitchen Management
    • Kitchen Operations
    • Food Service Proprietor

    Trainings & Seminars

    • Center for Asian Culinary Studies, 5-Day Bread Workshop

    Education

    • International School of Culinary Arts and Hotel Management (ISCAHM) - Diploma of Culinary Arts and Hotel Management
    • Le Cordon Bleu Culinary Arts Institute, Sydney, Australia - Diplome de Patisserie Le Cordon Bleu

    Work Experience

    • M Cafe, Makati (2006)
    • Chelsea Market and Cafe, Serendra, Fort Bonifacio -
    • Pioneer Team (2006)
    • Blackbird Cafe, Sydney, Australia (2007)
    • The Cupcake Bakery, Sydney Australia (2008)
    • La Cuisine Francaise Inc (2009)
    • Mandarin Oriental Hotel, Makati (2009)
    • Pacific Islands Club, Guam (2010)
    • Sugar Fix by Nadine (2011)
    • Manila Culinary and Hospitality Academy, San Juan (2013)

    Professional Certifications

    • TESDA Bread and Pastry Arts NCII Certified

     

  • Chef Pearlie Tan

    Chef Pearlie L. Tan

    Chef Instructor

    Chef Pearlie Tan

    Pearlie L. Tan is one of the Chef Instructors for the first culinary school in Northern Mindanao, the Culinary Institute of Cagayan de Oro (CIC).

    Chef Pearlie’s love of food has led her to study at the prestigious Center for Culinary Arts Manila, where she studied for 2 years and obtained her Diploma in Culinary Arts and Technology Management in the year 2003.
    Chef Pearlie has attended several trainings and seminars in Cebu, Cagayan, and Manila conducted by reputable chefs from across the country.

    Having curiosity and innovativeness in her culinary field, Chef Pearlie is constantly researching for new tastes and recipes that test the boundaries of her abilities as a chef. She strongly believes in using only the freshest ingredients to obtain the best flavors possible and is a strong advocate for the use of organic products. Her keen attention to detail and ability to multitask have allowed her to research and experiment with new recipes and dishes.

    Pearlie also has a Bachelor’s Degree in Biology from Cebu Doctor’s University. Her first course has taught her to value life and respect all the details that are integral to the function of all beings.

     

     

    Education

    • Center for Culinary Arts, Manila
      Philippines, August 2001-2003
      • Diploma in Culinary Arts and Technology Management
    • Cebu Doctor’s College, Cebu City
      Philippines, June 2001
      • B. S. Biology Graduate
    • Kong Hua High School, Cagayan de Oro City
      Philippines, March 1997

    Trainings and Seminars Attended

    • Heny Sison Culinary School
      Manila, Philippines, Jan. 2007-Feb. 2008
      Heny Sison School of Cake Decorating and Baking
      • Bars,Cakes and Cookies
      • Dimsum Dishes
        November-December 2003
    • Pots and Pans
      Cagayan de Oro
      • Cakes, 2006
    • Sylvia Reynoso-Gala Culinary Studio
      Shaw Boulevard, Pasig City
      Philippines, June 29, 2003
      • Bars and Brownies
    • Center for Asian Culinary Studies
      Metro Manila, Philippines, June 21, 2003
      • Cheesecakes R’ Us
    • Lee Kum Kee Demo
      BF Homes, Fairview , Quezon City
      Philippines, June 18, 2003
      • Chinese Cooking with Lee Kum Kee
    • Caro and Marie Culinary School
      Cebu City,Phils., June 1999-June 2001
      • Spanish, Italian, Chinese and Filipino Cuisines
      • Garde Manger Food
      • Fish Dishes
      • Bars ,Cakes ,Rolls and Cookies
      • Pies and Pastries
      • Bread Baking
      • Gelatin Desserts
      • Cupcakes
      • Basic Sponge Cakes


    Work Experience

    • C2 Bar and Restaurant
      Makati, Philippines, July-August 2003
      • Cook, Hot and Cold kitchen
      • Matre d’ Hotel
    • Aresi Bar and Restaurant
      Quezon City, Philippines, June-July 2003
      • Cook, Hot and Cold kitchen

     

  • Chef Rency de Jesus

    Chef Rency de Jesus

    Chef Instructor

    dejesus rency

    A celebrity chef in the making, Chef Rency de Jesus had been invited as  Guest Chef in several top rating TV shows:  “UNANG HIRIT”, “PinoyMD” Hosted by Ms. Connie Sison of GMA7, “GOOD MORNING CLUB” morning program of TV5 hosted by Ms. Amy Perez, Ms. Christine Bersola-Babao, Ms. Grace Lee and Mr. Edu Manzano, GOOD MORNING CLUB” morning program of TV5 hosted by Ms. Grace Lee and Cheryl Cosim and was also featured in the Philippine Star Newspaper, Philippine Daily Inquirer and Manila Bulletin.

    Courteous and respectful culinary professional with 5+ years’ extensive experience in menu development, food preparation and culinary staff management, Chef Rency has exceptional food preparation and staff supervision skills and ability to strengthen kitchen operations while maximizing patrons’ base. He is also well versed in handling food inventory and ordering supplies.

     

    Areas of Practice

    • Culinary Instructor
    • Executive Chef
    • Entrepreneur
    • Kitchen Management
    • Kitchen Operations
    • Food Service Proprietor
    • Event Organizer

    Education

    • Hostec Academy, Sydney, Australia-  Hospitality Certificate III in Commercial Cookery, 2009
    • Letran College, Manila Philippines- Bachelor of Commerce Major in Business Management, 2000

    Professional Certifications

    • TESDA Commercial Cooking  NC-II Certified 2014-2019
      TESDA Bread and Pastry Production  NC-II Certified, 2014-2019
    • ServSafe Licensed Instructor/Proctor, 2013-2018
    • Responsible Service of Alcohol - Sydney, Australia, 2009-2014
    • Responsible Service of Gambling – Sydney, Australia, 2009-2014
    • Follow Workplace Hygiene– Sydney, Australia, 2009-2014
    • First Aid – Sydney, Australia, 2009

    Awards

    • The Philippine Culinary Cup 2014 - Silver Medalist (US Beef category)
    • Recipient of Fraser ROC.IT Values for Innovativeness
    • Member/Coaching Staff, Letran Seniors Basketball - NCAA 2000 Basketball Champion