#Outstanding graduates honored
Fifty four students comprising seven batches were graduated from Cagayan de Oro’s leading culinary school in appropriate rites held 13 November 2016 at one of the city’s leading hotels.
Chef Jonathan Brando P. Santos poses for posterity with the MKA Top Management and Chefs
Monster Kitchen Academy (MKA) graduated 21 students in three batches (27, 28 & 29) for its Fundamentals in Baking & Pastry Arts (FBPA) and 33 in four batches (15, 16. 17 & 18) in Fundamentals in Culinary Arts. (FCA).
So far, MKA has graduated 367 students from its two major curriculum offerings, most of who come from Cagayan de Oro City (61%). However, enrollment has been steadily climbing for the nearby areas like Bukidnon (11%), Misamis Oriental (8%), Iligan (5%) and Lanao del Norte (3%).
Students have also come from as far north as Pasig City and Cebu, northeast (Iloilo, Negros Occidental), northwest (Misamis Occidental) west (Zamboanga City and Zamboanga Sibugay), south (Davao City), southeast (Surigao del Norte, Surigao del Sur), southwest (South Cotabato) and east (Pagadian City).
MKA EVP Jan Michael Uy
In addition, thousands of other students of all ages from all over the country have taken MKA’s short term courses like its 12-day baking program, 12-day culinary program, 12-day cake decorating program and lifestyle classes.
Luckier students have even had the opportunity to hobnob with Celebrity chefs like Penk Ching, Sandy Daza,Jackie Ang Po, Buddy Trinidad & Dan Basilio (of Pastry Alliance of the Phils.) and some other famous chefs like Jill Sandique, and Eugine Raymundo.
Celebrity Chef Sandy Daza of the Foodprints TV show shares his favorite recipes in a one-day only demo at MKA last Feb 13, 2016.
This is a testament to the performance of MKA graduates in local, regional and national culinary competitions where it has reaped awards that have further contributed to its increasing reputation as one of the country’s leading culinary institutions.
Most recently, MKA (representing Mindanao) won a bronze medal as 2nd runner up in the Chef Wars, the Main Event of the 10th National Food Showdown held 19-21 October 2016 at CAP John Hay Trade & Cultural Center in Baguio City.
The MKA Team Mindanao team was represented by two of its outstanding graduates Vahjna Mae A. Babia (Silver Medal, Distinction Awardee & Silver Medal Market Basket Awardee) and Hasanah Sani Macapaar (Silver Medalist, Chef Wars, Kumbira 2016 & 2nd Runner Up, Chef Wars, National Food Showdown).
Market Basket Awardee (Silver) Aminah Patiricia G. Sakay
“The experience taught me that it wasn’t as much about winning, but more about learning from the experience, believing in yourself, trusting the people who support you, who share the same passion, vision, dedication and of course thanking God for all the blessings,” noted Ms. Macapaar following the competition. “All of these are like spices and herbs. A pinch and a dust of each can really brighten up a dish, and I know we make good dishes in Monster.”
Monster Kitchen Academy earlier won the right to represent Mindanao in the National Food Showdown when its team of Hasanah Sani Macapaar, Ivy Ann P. Duldulao and Jade Charmaine P. Manago (Wilton Course 1 Certificate of Merit & Silver Medalist, Chef Wars, Kumbira 2016) won Silver, the highest award in the Chef Wars of the 20th Kumbira, the biggest culinary event and competition outside Metro Manila organized by (COHARA).
The team was mentored by Chefs Cathy Dano, Justin Sison, Zyril Daoang, Dara Lyanna Abanil and Elvie Cruz.
Outstanding graduates from each batch were honored with gold, silver and bronze medals for Distinction, Market Basket (for FCA graduates) and Master Baker Awards (for FPBA graduates)
Monster Kitchen Academy has dominated Kumbira for the last five years..
After winning the overall championship in the Professional category of Kumbira for three straight years (2012-2013-2014), MKA emerged champion in the last two years (2015-2016) of the student category following its decision to focus on its students for the competitions.
In his keynote address to the graduates, Celebrity Chef Jonathan Brando P. Santos encouraged them to “remain passionate about the choices you make.”
Keynote Speaker Chef Jonathan Brando P. Santos
“There will always be enough evidence to scare you away. There will always be plenty of that, it just depends on how you cope with it. To be a really good cook or a chef, it takes tremendous physical, mental, and emotional fortitude.”
“If there’s one thing I’ve learned as a chef, it’s that we’re always learning to adapt. We roll with the punches. We put ourselves out there as artists, and creators. What we create as chefs is just as much out of the world that shapes us. It’s also how we shape the world, through food. Not only the world, but your community. How can you shape it? How can you influence it? How are you going to be better as a Kagay-anon, as a chef? It all boils down on the choices you make.”
“Promise me this: you will show up every day, looking to make the most of it. Learn from the best, seek to be the best. And once you are on your way, teach others to be their best. I stand today on the shoulders of my mentors, those chefs who were unselfish, and they shared everything they know with me. Hopefully, one of these days, you will be paying it forward.”
“This life won’t be easy. It is damned hard. But it will be worth it. And in the end, you would have lived a life of which you are proud of. One that is yours, and in doing so, you get to make the world taste a bit better in the process.”
Chef Brando is a member of the Council of Chefs and Trainors of the United States Department of Agriculture-Foreign Agricultural Services (USDA-FAS); a World Association of Chefs Societies Certified Culinary Competition Judge and Assessor for the Sous Chef level; and a Fellow of the USDA-Cochran Fellowship Program. He is currently the Senior Sous Chef for Culinary Applications (Visayas and Mindanao) of Unilever Food Solutions Philippines.
In his inspirational message to the graduates, Chef Dio Ratunil reminded them just because they graduated from a culinary or pastry course doesn’t already make them a chef.
“The title is something you earn through time and experience, and you have to love this craft for you to succeed.”
“Take pride in what you wear; always remember the basics; embrace cultures, cuisines and deserts which are different from your own because it will widen your horizons; choose wisely who you work with and work for; learn to communicate in a professional manner with everyone in the kitchen. Technology can do wonders in our profession if used properly. And not the least, learn from your own experiences, both positive and negative. And always remember : even the sharpest knife becomes dull and useless if not sharpened regularly.”
For those who’d like to take that first step, contact 0917-707-1245/ 8512019 or visit Monster Kitchen Academy at its main kitchen at the 2nd floor, Jardiniano Building, San Agustin-Rizal Street (Facing Gaston Park) or at its satellite kitchen at Mortola St. (facing Ororama Cogon). Follow us on Facebook: www.facebook.com/monsterkitchenacademy
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