MANILA, Philippines - When the flagship Global Culinary and Hospitality Academy in Pasig moved to its bigger and better location at the 4th floor, Millennium Place, Meralco Ave corner Sapphire Roads, Ortigas Center, Pasig City, officers and staff were excited and also a little sad.
The sadness may be explained by the fact that the old school saw Global rise from an upstart school in 2007 to the leading culinary institution it is today. While its rise has been phenomenal — establishing four branches in four years — the officers and staff of the academy, led by founders chefs Rob Pengson and Benny Ledesma, remember the historic ‘firsts’ that occurred in their first branch.
It saw Global fulfill its goal of providing affordable, quality culinary education for all. The first branch saw dedicated chef officers create the culinary, baking and pastry programs that earned the school three National Certifications in Commercial Cooking (NC2-NC4). The branch witnessed chef instructors pioneer the only fast track culinary program in the country, proudly saw graduating students plunge into their culinary careers, and became the lab for chefs Rob and Sunshine Pengson’s trailblazing degustation, which paved the way for one of the most revered restaurants in Manila today, The Goose Station. And yet the spacious new address in Pasig branch promises to be even better for students, with an atmosphere suitable for technical education and values formation. All these at the same affordable rates and a “real world” cooking approach. As before, students will be trained by practicing, internationally-trained chef instructors who all work full-time.
For more information, call 6385949, 7361262 or 0923-7229649. Or visit the new school at 4th Flr. Millennium Place, Meralco Ave. cor. Sapphire Roads, Ortigas Center, Pasig City. Global Culinary is also located in Alabang (8019612), Timog in Quezon City (7363249) and recently, a fourth school in Jupiter Street in Makati (5197199), which also houses the Epicurean Lab, a facility to learn and explore cutting-edge advance techniques in molecular gastronomy.