This year marked the 10th anniversary of the LTBCSP and the 150th teacher to complete the program. This year's batch hailed from Davao Lucena Bohol and Bacolod. While in Manila they received the best culinary training possible at the International School for Culinary Arts & Hotel Management (ISCAHM) through Chef Norbert Gandler. LTB Chefs President Mentor Othmar Frei hosted welcome cocktails at Chesa Bianca for our scholars where they enjoyed classic Swiss specialties such as Raclette and a selection of fine charcuterie. On the weekend they visited the Euro Swiss Sausage Factory to see how hams and sausages are made professionally and the Werdenberg International Corporation offices to see how imported food products are stored and distributed to hotels and restaurants. They were hosted by chef Joanne Limoanco at the Unilever Test Kitchen and had a private demonstration by the Unilever Chefs. The scholars had their graduation lunch at Aracama Filipino Cuisine with a specially prepared Boodle Fight featuring the best of Illongo cuisine by LTB Vice President Fernando Aracama. At the lunch the scholars received their diplomas from Chef Norbert Gandler and special knife kits courtesy of Gastrochef.
They also attended the LTB Philippines Chefs Association Paella Gigante Festival at the Greenbelt Mall and were LTB delegates to the Madrid Fusion Manila Gastronomic Conference at SMX Convention Center Mall of Asia. Ten international chefs together with ten local chefs presented their latest culinary discoveries and techniques in this 3-day conference. (www.madridfusionmanila.com)
The Board of Directors thanks all those involved in the LTBCSP for your continued support of this worthwhile program which in no small way helps improve the level of culinary education in the provinces.
