Recently MCA opened it’s school for culinary students, located at 155 Diego Silang St., AFPOVAI Subd. Phase I, Fort Bonifacio, Taguig City. They showcase the school facility, diploma program and their Dynamic Chefs.
MCA was formed by a group of young and dynamic chefs who have excelled in their own individual fields prior to conceptualizing the school.
Chefs Dino Guingona, Raymar Reyes and Aileen Digman-Palomares share a common belief that the gauge for a culinary school’s growth can only be found in the quality of graduates they will produce, and how they will fare in the tough food service and food retail market.
Chef Dino Guingona is the head chef and culinary program director of MCA. Chef Dino has had an extensive culinary experience both here and abroad, coupled with being a graduate of the California Culinary in San Francisco.
Chef Aileen Digman-Palomares, director and events manager of MCA brings with her expertise in food retail and business management, having operated a thriving fast food franchise in the Rizal provincial area.
Chef Raymar Reyes is the school’s director and catering manager. He specializes in commercial cooking. Chef Raymar has become a familiar figure to TV watchers of the morning show, Good Morning Klub on Channel 5.
The school has a state of the art kitchen, dining and restaurant facilities, lecture rooms, a full bar, Wi-Fi internet access and a culinary research center. Its facilities alone have been designed to make it almost identical to those in the actual working scenarios of different food establishments.
Unlike other culinary schools, a class at the MCA will be personalized with an average ratio of nine(9) students per chef instructor. This is to assure them of a more focused and direct approach to their course of study.
Students who sign up for the one (1) year program will be exposed to 640 hours of Internship (possibly the longest and most thorough in the industry) in a reputable and accredited food service institution.
The MCA will utilize the finest and freshest produce available from the country’s top 100 food purveyors. Everything from individually quick frozen (IQF) high grade whole tuna from General Santos, to garden fresh herbs from Laguna, like sage, marjoram, chervil oregano, kaffir lime leaves et al to rutabaga and baby rockets from Bukidnon. Exotic ingredients will also be introduced to students to give them a better appreciation of the diversity of food products to work with.
Since it’s already summer, check MCA summer workshop.
Email: firstname.lastname@example.org, or call 0917-700-COOK (2665), 843-8071, 622-9665, for more details.