In the company of great chefs

MANILA, Philippines - For the past two years, the Center for Culinary Arts, Manila (CCA) has been sending a representative to the American Culinary Foundation (ACF) National Convention.

I attended the 2012 ACF National Convention at the Orlando World Resort Marriott from July 13 to 17.

At the welcome activity I saw many of the officials who visited our school, like chefs James R. Taylor, Derrick Spendlove, Don Dickinson, David Bearle and, of course, the ACF National president, chef Michael Ty.

It was interesting because I also met other chefs who are also administrators of culinary schools and we all have similar challenges, from the demeanor of the students to the faculty mix, and even the availability of ingredients and controversial “kitchen clogs.”

The next day began with the general session and popular chef Robert Irvine of Restaurant Impossible as guest speaker. It was amazing to see 1,500 or more chefs wearing their best whites.  

Chef Melissa with ACF president Michael Ty

The most awesome event for me throughout the five-day convention was the dinner of the American Academy of Chefs. The AAC is the honor society of the American Culinary Federation, established in 1955 by the ACF board of directors. The prestigious academy recognizes individuals whose outstanding achievements in the culinary profession and involvement in ACF deserve acknowledgment. To be admitted into the academy, one has to undergo a stringent process.

The event gathered some of the most respected chefs in the culinary world such as Ferdinand Metz, Robert Manusco, Thomas Macrina and the guest of honor that night, celebrity chef Cat Cora. At one point during the cocktail an elderly gentleman escorted me to my table and I did not realize right away that it was chef John Kinsella, the national past president of ACF. 

Executive chef Bernard Fiemeyer created the dinner course. From appetizers to main course to desserts, each of the dishes was prepared exquisitely, and something I plan to try to recreate. 

Iron Chef Cat Cora

The lineup started with butter-poached langoustine and black Israeli couscous and ended with basil foam and Meyer lemon curd, tartlet of chocolate and candied violets, Victoria pineapple cake, and the Waldorf Astoria collection of truffles.

At the second general session, awards were conferred to different people. I was caught unaware when I suddenly heard my name. The person beside me said, “That’s you being called, go up!” I did not know what to do and just gave her my camera, hoping she would take a few shots of me as I went up.

Right there I wanted to jump and hug everyone as soon as I was given the prestigious ACF Presidential Medallion, the highest honor an ACF member can get. It was given to me for my achievements and contributions to culinary education in the Philippines and for ACF.

I would not have gotten this recognition without CCA, which provided me the vehicle to execute my beliefs and passion in how culinary education should be promoted. I have to thank CCA founder Annie Guerrero and Badjie Trinidad for believing in me. When I got the medal, the first thing that came to my mind was the prayer “Our Father.” 

I promised myself one thing: to continue to think of more ways to improve culinary education and the future of the food industry in this country. The challenge now for myself is what’s next?

My answer is simple: I want to help improve the eating habits of Filipino children and my challenge to all my fellow Filipino chefs is to create home recipes for two meals a day that will not go over P100. While creating these recipes, the ingredients must have brain food, or what we call the “super foods.”

I’m calling on all professional and aspiring chefs to join me in creating these recipes and submit them to the Culinary Education Foundation and help fight hunger in this country. 

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Chef Melissa Sison is the academic and continuing education program head of CCA Manila. She is also the first Filipino recipient of ACF’s certified executive chef.