Filipino fun in Korea

Fun is contagious. It is a feeling that can infect a lot of people. It is shared and cherished. Perhaps the slogan “It’s more fun in the Philippines” carries a strong come on for tourists to visit this country and yes, to have fun. To that end, a few million Koreans and other visitors are expected to experience and enjoy Filipino fun at the recently opened Yeosu Expo 2012, which goes on until early August.

The expo theme of Yeosu, a coastal town in South Korea, is “The Living Ocean and Coast, Diversity of Resources and Sustainable Activities” while that of the Philippines is “Islands of Diversity, Sea of Connectivity.” The Department of Tourism and Echostore have partnered in putting up the Philippine pavilion, showcasing high-end products ingeniously crafted by the our poorest of the poor, indigenous people, women inmates and cultural communities. The products are made of non-timber materials to save mangroves and forests. They include home and holiday décor, organic food, personal accessories, gift sets and novelties. To add more fun, guests will be welcomed by Bok, a giant clam, the Philippine mascot.

Other than the souvenirs, tour packages featuring marine and diving destinations will be offered to visitors during the expo. Actually, we need not concentrate only on water sports to attract tourists. There are some very colorful fiestas featuring the culture and cuisines of various regions, cities and towns which can be programmed and promoted all year round. If some of our neighboring countries can capitalize on their food tours, why can’t we?

On the homefront, culinary schools are thriving. Many institutions have sprung up in cities all over the country. We remember home cooking demos conducted by able housewives in their residences. Then the medium-sized culinary training kitchens came about. The influence of foreign and local master chefs encouraged the young and even the not so young to look seriously at a career in culinary arts and management. The title chef came about, connoting the ability not only to face the stove, but manage all aspects of food service.

To compete with professionals trained in such countries as Switzerland, France and the US, the aspiring chef does not have to leave the country. Luckily, more advanced schools of culinary arts have been established by men and women who know the business well. The International School for Culinary Arts and Hotel Management (ISCAHM) answered the need when it was established eight years ago by two gentlemen who, combined, have more than two decades of experience in the industry. Their mission is to teach basic theories and practice, values of service and discipline, and provide quality education. 

Recently partnered with the Institute of Culinary Arts and Food Service (ICF) that resulted in the ISCAHM Education System, they opened a branch in Makati to bring the school closer to those based in the area. The school concentrates on basic to more complicated meal preparations, and is designed to accelerate a promising career in the industry. The courses offered are: Culinary Chefs Training Program, a two-year fundamental course including theory, technique, palate training, speed and teamwork; an 8-month course on Career Advancement and Baking and Pastry; an 8-month program for a Certificate in Culinary Arts that includes Professional Ethics, Culinary Math, Cooking Principles, Food Aesthetics, and Externship and Practical Competency; and a 6-month Professional in Culinary Arts program. They also offer short courses as well as a Kiddie Chefs League.

They are expanding in Cebu and are proud that they have produced graduates who have excelled in the field of culinary arts both here and abroad. Interested? Call 893-3773 (Makati) or 926-8888 (Quezon City) for details.

Look forward to a rewarding career!

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