^
+ Follow ALAIN DUCASSE FORMATION Tag
Array
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        (
            [0] => Array
                (
                    [ArticleID] => 925795
                    [Title] => Timeless pieces
                    [Summary] => 

To showcase its latest product innovations, Tumi recently presented its Spring 2013 collection at the Presidential Suite of The Peninsula Manila, to the delight of guests.

[DatePublished] => 2013-04-02 00:00:00 [ColumnID] => 135957 [Focus] => 0 [AuthorID] => 1646915 [AuthorName] => Pepper Teehankee [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) [1] => Array ( [ArticleID] => 849338 [Title] => Nasi lemak and other Malaysian culinary treasures [Summary] =>

No trip to any part of Malaysia is complete without sampling the nasi lemak.

[DatePublished] => 2012-09-16 00:00:00 [ColumnID] => 134888 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Allure [SectionUrl] => allure [URL] => ) [2] => Array ( [ArticleID] => 794071 [Title] => Enderun now a partner of Thunderbird Online [Summary] =>

Enderun Colleges and Thunderbird signed an agreement making Enderun the first global partner for Thunderbird Online in the Philippines.

[DatePublished] => 2012-04-05 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Education and Home [SectionUrl] => education-and-home [URL] => ) [3] => Array ( [ArticleID] => 737052 [Title] => How to prepare youself in a Culinary Arts career [Summary] =>

Speaker Chef See, culinary head at Enderun Colleges will discuss the key ingredients on how to become a chef, as well as the core values that every person pursuing a Culinary Arts career should remember and apply. Chef See will also share some of the trade-offs and tips on how to suceed in this field.

[DatePublished] => 2011-10-19 16:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => [SectionUrl] => [URL] => http://img819.imageshack.us/img819/7108/cathumb.jpg ) [4] => Array ( [ArticleID] => 618212 [Title] => Team Enderun wins gold at WOFEX culinary competition [Summary] =>

Students from Enderun Colleges won a gold medal at the recently concluded World Food Expo (WOFEX).

[DatePublished] => 2010-10-07 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Education and Home [SectionUrl] => education-and-home [URL] => ) [5] => Array ( [ArticleID] => 576297 [Title] => Enderun Colleges' 1st batch graduates [Summary] =>

Enderun Colleges officially conferred diplomas to its first batch of graduates.

[DatePublished] => 2010-05-20 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Education and Home [SectionUrl] => education-and-home [URL] => ) [6] => Array ( [ArticleID] => 556885 [Title] => The cuisines of Alain Ducasse [Summary] =>

Enderun Colleges welcomed Alain Ducasse, probably the world’s most celebrated and popular modern French chef and founder of Alain Ducasse Formation, Enderun’s academic partner for Culinary Arts.

[DatePublished] => 2010-03-12 00:00:00 [ColumnID] => 135957 [Focus] => 0 [AuthorID] => 1646915 [AuthorName] => Pepper Teehankee [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) [7] => Array ( [ArticleID] => 555218 [Title] => Nature and cuisine, perfect blend [Summary] =>

Since the beginning of time, people have turned to nature for their sustenance. They would hunt for wild boars, birds and fowl.

[DatePublished] => 2010-03-07 00:00:00 [ColumnID] => 134410 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) [8] => Array ( [ArticleID] => 554303 [Title] => To market, to market with chef Ducasse [Summary] =>

On the second day of French chef Alain Ducasse’s recent lightning visit to Manila, I met up with a handful of food magazine editors at the Makati Shangri-La Hotel to accompany him to an ocular visit of Farmer’s Market in Cubao.

[DatePublished] => 2010-03-04 00:00:00 [ColumnID] => 136103 [Focus] => 0 [AuthorID] => 1236973 [AuthorName] => Claude Tayag [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [9] => Array ( [ArticleID] => 551102 [Title] => Chef Alain Ducasse to keynote forum [Summary] =>

On Feb. 24 at 2 pm, Enderun Colleges and the Alain Ducasse Formation will host a forum dubbed “Before Cuisine, There was Nature.”

[DatePublished] => 2010-02-21 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) ) )
ALAIN DUCASSE FORMATION
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 925795
                    [Title] => Timeless pieces
                    [Summary] => 

To showcase its latest product innovations, Tumi recently presented its Spring 2013 collection at the Presidential Suite of The Peninsula Manila, to the delight of guests.

[DatePublished] => 2013-04-02 00:00:00 [ColumnID] => 135957 [Focus] => 0 [AuthorID] => 1646915 [AuthorName] => Pepper Teehankee [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) [1] => Array ( [ArticleID] => 849338 [Title] => Nasi lemak and other Malaysian culinary treasures [Summary] =>

No trip to any part of Malaysia is complete without sampling the nasi lemak.

[DatePublished] => 2012-09-16 00:00:00 [ColumnID] => 134888 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Allure [SectionUrl] => allure [URL] => ) [2] => Array ( [ArticleID] => 794071 [Title] => Enderun now a partner of Thunderbird Online [Summary] =>

Enderun Colleges and Thunderbird signed an agreement making Enderun the first global partner for Thunderbird Online in the Philippines.

[DatePublished] => 2012-04-05 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Education and Home [SectionUrl] => education-and-home [URL] => ) [3] => Array ( [ArticleID] => 737052 [Title] => How to prepare youself in a Culinary Arts career [Summary] =>

Speaker Chef See, culinary head at Enderun Colleges will discuss the key ingredients on how to become a chef, as well as the core values that every person pursuing a Culinary Arts career should remember and apply. Chef See will also share some of the trade-offs and tips on how to suceed in this field.

[DatePublished] => 2011-10-19 16:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => [SectionUrl] => [URL] => http://img819.imageshack.us/img819/7108/cathumb.jpg ) [4] => Array ( [ArticleID] => 618212 [Title] => Team Enderun wins gold at WOFEX culinary competition [Summary] =>

Students from Enderun Colleges won a gold medal at the recently concluded World Food Expo (WOFEX).

[DatePublished] => 2010-10-07 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Education and Home [SectionUrl] => education-and-home [URL] => ) [5] => Array ( [ArticleID] => 576297 [Title] => Enderun Colleges' 1st batch graduates [Summary] =>

Enderun Colleges officially conferred diplomas to its first batch of graduates.

[DatePublished] => 2010-05-20 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Education and Home [SectionUrl] => education-and-home [URL] => ) [6] => Array ( [ArticleID] => 556885 [Title] => The cuisines of Alain Ducasse [Summary] =>

Enderun Colleges welcomed Alain Ducasse, probably the world’s most celebrated and popular modern French chef and founder of Alain Ducasse Formation, Enderun’s academic partner for Culinary Arts.

[DatePublished] => 2010-03-12 00:00:00 [ColumnID] => 135957 [Focus] => 0 [AuthorID] => 1646915 [AuthorName] => Pepper Teehankee [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) [7] => Array ( [ArticleID] => 555218 [Title] => Nature and cuisine, perfect blend [Summary] =>

Since the beginning of time, people have turned to nature for their sustenance. They would hunt for wild boars, birds and fowl.

[DatePublished] => 2010-03-07 00:00:00 [ColumnID] => 134410 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) [8] => Array ( [ArticleID] => 554303 [Title] => To market, to market with chef Ducasse [Summary] =>

On the second day of French chef Alain Ducasse’s recent lightning visit to Manila, I met up with a handful of food magazine editors at the Makati Shangri-La Hotel to accompany him to an ocular visit of Farmer’s Market in Cubao.

[DatePublished] => 2010-03-04 00:00:00 [ColumnID] => 136103 [Focus] => 0 [AuthorID] => 1236973 [AuthorName] => Claude Tayag [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [9] => Array ( [ArticleID] => 551102 [Title] => Chef Alain Ducasse to keynote forum [Summary] =>

On Feb. 24 at 2 pm, Enderun Colleges and the Alain Ducasse Formation will host a forum dubbed “Before Cuisine, There was Nature.”

[DatePublished] => 2010-02-21 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) ) )
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