Filipino Alumni Profiles
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“You cannot get an influence from the cuisine of a country if you don’t understand it. You’ve got to study it.” – Chef Ferran Adrià
New York City has often been described as the epicenter of the food world. The energy of the people and the desire by some of the greatest chefs from around the globe to delight palates is what makes New York a top culinary destination. On the West Coast, California is home to beautiful beaches, world class vineyards and some wonderful farms that have become the center of the sustainable food movement. To us, these locations are our home. We invite you to train with the best of the food world at The International Culinary Center and explore what our students are creating every day.
For nearly 30 years, The International Culinary Center has taken pride in developing great talent. These days, more international students are coming to us from every corner of the globe, knowing that they want to represent the future of the culinary industry in their home country. We provide a focused environment for all of our students to follow their ambitions, offering guidance from some of the top chefs and resources in the industry.
With International students from over 75 countries studying at both of our campuses, it’s no wonder we are recognized around the world as the premiere international culinary school. Lucky for us, The International Culinary Center is our home. We hope it will be yours too.
Please scroll through to read about a few of our outstanding Filipino alumni:
Hometown: Manila, Philippines
Current city: New York, NY
Course of study: Classic Culinary Arts
Graduation year: 2008
My family loves to cook—large celebratory meals, like Italians do—so I had lots of exposure to food growing up. My family also runs Le Cordon Bleu Manille, and I have cousins who are chefs and who own restaurants. So, I grew up knowing a lot about the industry, too. I attended my family's school before going on for more specialized study at the International School of Culinary Arts and Hotel Management in Quezon City. There are only a handful of cooking shows on TV in Manila, but I got into watching Bobby Flay and knew he was a graduate of The International Culinary Center. I also recognized the deans' names. All of that impressed me. I've loved the program—it's been a blast. And I've accomplished more here in six months than I could in six years back at home. The chef-instructors teach you how to learn and think on your own, which prepares you to always keep growing, longer after you've graduated. I've finished two internships at Jean Georges and at Buddakan and will be soon starting a job at Aureole, where Charlie Palmer is the chef. I'm where I am now because of The International Culinary Center.
Hometown: Manila, Philippines
Current city: North Caldwell, NJ
Course of study: Classic Culinary Arts
Graduation year: 2008
One of my best friends, and then roommate, was attending The International Culinary Center and working at Nobu while I was working in finance. I used to look through his textbooks, and we would talk about his work. My mom ran a baking business out of her home, but I still had no idea what it would be like to actually be in the profession. Hearing my friend talking about his experiences is what got me excited about the culinary world. Six years later, I was led by my interest in food (and lack of interest in banking), to finally switch careers. The thing is, you aren't just limited to working in a kitchen. There are so many avenues you can pursue within the industry. I'm married with two children, and we're thinking about going back home to the Philippines, so right now I'm weighing my options. I believe that The International Culinary Center is worth going to, regardless of its location, but being in the city is great too because you'll never run out of things to do or learn. New York City truly is a melting pot and it made my experience so much more fulfilling.
Hometown: Davao City, Philippines
Current city: Poughkeepsie, NY
Course of study: Classic Pastry Arts
Graduation year: 2007
I grew up around restaurants and always loved to cook. My mom owns two restaurants, and my grandmother, who is Spanish, had me help her in the kitchen, making dishes from her home country. I finished the program in the fall of 2007, and because I got so much out of the program, my older sister, Quina, signed up for the culinary program. The resources at The International Culinary Center are phenomenal. There are so many people here to encourage and support you along the way; it's such a great opportunity. I remember everything my chef-instructors have taught me, and it's helped me as I have moved up in my career. And being in New York City gives you the opportunity to learn even more about the industry. You can see who you want to work for and who will be your competition.
Hometown: Davao City, Philippines
Current city: New York, NY
Course of study: Classic Culinary Arts
Graduation year: 2008
My mother owned a restaurant when I was younger. There were four of us girls, and we loved helping out. We cooked with my grandmother, too, and helped my mom when she taught cooking classes. At one point, my mother worked at a four-star hotel, so I even got some early exposure to fine dining. When it came time to decide where I wanted to go to school, I told my father I wanted to study to become a chef. He's a businessman and didn't think it would be a good career choice. He urged me to study management instead, so I enrolled in a four-year hotel and restaurant management program in Switzerland. While I was away, my younger sister, Francine, decided she wanted to go to culinary school. By then, my dad, who had been watching all the chefs on TV, had come to the realization that chefs can have very successful careers. My parents sent Francine to The International Culinary Center; after I graduated, I convinced them to send me, too. I like the fact that the curriculum covers all the fundamental things you need to know as a chef. And it's updated with new concepts and techniques that are relevant to what's going on in restaurants so you're able to expand your culinary knowledge even further and to get an idea of what you want to focus on once you graduate. There are so many fantastic restaurants that have a relationship with the school. To supplement my education, I trailed at some of them for a few days at a time. I'm now working part time at Charlie Palmer's Aureole and will leave for London in February to do a stage at the Fat Duck. After that I want to cook my way through Europe and Asia to round out my training and learn more about the many cuisines I've been exposed to during my time in New York City.
Hometown: Manila, Philippines
Current city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2007
I remember from the time I was seven, watching my mother bake. They were just starting to offer recreational baking classes in Manila, and my mother signed up for some. At first, she would take the things she baked to community events. People really enjoyed them and started asking her to bake for their special occasions. She was eventually making wedding cakes but had to quit because it was too hard to bake and keep up with running the family tourism business she ran with my father. I ran the business myself for two years before deciding to come to New York City to learn how to cook. My mother was initially worried. She thought it was just a hobby, like it was for her, and that I wouldn't be able to turn it into a good-paying career. But when she spoke with my roommates and heard about all the pastries that I brought home from class, she was impressed. Halfway through the program, I knew I could recommend the program to anyone who wanted to study hard and learn fast. It's surprising how much information is passed on to you in such a short period of time. Studying at The International Culinary Center is intense, and I appreciate all I have learned. I'm hoping to come back for a culinary diploma so I can learn as much as I can.
Hometown: Manila, Philippines
Current city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2007
I'll admit, I wasn't too into food growing up, but my mom wanted me to go to cooking school. I did a two year culinary program back home, and I didn't enjoy it. After school, I worked at the Mandarin Oriental. There I was introduced to pastry—and suddenly I knew that was what I really wanted to do. I started researching schools and decided that I liked The International Culinary Center the best. My family took a trip to New York City, and while we were in town, we took a tour of the facilities. My admission representative, Jock Grundy, really took the time to answer all of my questions—and also helped show my father that coming here would be a great opportunity for me. When my father saw how much the school would help me advance my career, he agreed it was a good thing. I'm always telling my friends back home to come to The International Culinary Center. The curriculum is fantastic and the place is beautiful! And you're right where the action is. I've met so many of the top chefs in the field through volunteer opportunities and internships. I ended up getting a job offer at Daniel Boulud's DB Bistro Moderne, and an offer to sponsor my visa application.
Hometown: Manila, Philippines
Current city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2008
I loved baking so much as a kid that I asked for my own KitchenAid mixer when I was 15 years old. My father said he would buy it for me as long as I used it to make things for him to eat. But I ended up working in a bank for three years before making the jump into baking as a profession. It happened when I came to New York City to visit my sister, who was living here. One day I was walking around SoHo and wandered past the school. I went home, looked it up online and set up an appointment for a visit. After that I decided to enroll. I love the facilities—they're so clean and modern. And I really like the curriculum—the level of detail and how it's taught. In the pastry program, you really learn the science behind what you're doing. And the chef-instructors always take the time to answer every question, which means you can learn as much as you want while you're here. The program pushes you to do better every day. That's the kind of environment that will prepare you for working in a professional kitchen.
“You cannot get an influence from the cuisine of a country if you don’t understand it. You’ve got to study it.” – Chef Ferran Adrià
New York City has often been described as the epicenter of the food world. The energy of the people and the desire by some of the greatest chefs from around the globe to delight palates is what makes New York a top culinary destination. On the West Coast, California is home to beautiful beaches, world class vineyards and some wonderful farms that have become the center of the sustainable food movement. To us, these locations are our home. We invite you to train with the best of the food world at The International Culinary Center and explore what our students are creating every day.
For nearly 30 years, The International Culinary Center has taken pride in developing great talent. These days, more international students are coming to us from every corner of the globe, knowing that they want to represent the future of the culinary industry in their home country. We provide a focused environment for all of our students to follow their ambitions, offering guidance from some of the top chefs and resources in the industry.
With International students from over 75 countries studying at both of our campuses, it’s no wonder we are recognized around the world as the premiere international culinary school. Lucky for us, The International Culinary Center is our home. We hope it will be yours too.
Please scroll through to read about a few of our outstanding Filipino alumni:
Jose Anton Dayrit
Hometown: Manila, PhilippinesCurrent city: New York, NY
Course of study: Classic Culinary Arts
Graduation year: 2008
My family loves to cook—large celebratory meals, like Italians do—so I had lots of exposure to food growing up. My family also runs Le Cordon Bleu Manille, and I have cousins who are chefs and who own restaurants. So, I grew up knowing a lot about the industry, too. I attended my family's school before going on for more specialized study at the International School of Culinary Arts and Hotel Management in Quezon City. There are only a handful of cooking shows on TV in Manila, but I got into watching Bobby Flay and knew he was a graduate of The International Culinary Center. I also recognized the deans' names. All of that impressed me. I've loved the program—it's been a blast. And I've accomplished more here in six months than I could in six years back at home. The chef-instructors teach you how to learn and think on your own, which prepares you to always keep growing, longer after you've graduated. I've finished two internships at Jean Georges and at Buddakan and will be soon starting a job at Aureole, where Charlie Palmer is the chef. I'm where I am now because of The International Culinary Center.
Martin Grau
Hometown: Manila, PhilippinesCurrent city: North Caldwell, NJ
Course of study: Classic Culinary Arts
Graduation year: 2008
One of my best friends, and then roommate, was attending The International Culinary Center and working at Nobu while I was working in finance. I used to look through his textbooks, and we would talk about his work. My mom ran a baking business out of her home, but I still had no idea what it would be like to actually be in the profession. Hearing my friend talking about his experiences is what got me excited about the culinary world. Six years later, I was led by my interest in food (and lack of interest in banking), to finally switch careers. The thing is, you aren't just limited to working in a kitchen. There are so many avenues you can pursue within the industry. I'm married with two children, and we're thinking about going back home to the Philippines, so right now I'm weighing my options. I believe that The International Culinary Center is worth going to, regardless of its location, but being in the city is great too because you'll never run out of things to do or learn. New York City truly is a melting pot and it made my experience so much more fulfilling.
Francine Lon
Hometown: Davao City, PhilippinesCurrent city: Poughkeepsie, NY
Course of study: Classic Pastry Arts
Graduation year: 2007
I grew up around restaurants and always loved to cook. My mom owns two restaurants, and my grandmother, who is Spanish, had me help her in the kitchen, making dishes from her home country. I finished the program in the fall of 2007, and because I got so much out of the program, my older sister, Quina, signed up for the culinary program. The resources at The International Culinary Center are phenomenal. There are so many people here to encourage and support you along the way; it's such a great opportunity. I remember everything my chef-instructors have taught me, and it's helped me as I have moved up in my career. And being in New York City gives you the opportunity to learn even more about the industry. You can see who you want to work for and who will be your competition.
Quina Lon
Hometown: Davao City, PhilippinesCurrent city: New York, NY
Course of study: Classic Culinary Arts
Graduation year: 2008
My mother owned a restaurant when I was younger. There were four of us girls, and we loved helping out. We cooked with my grandmother, too, and helped my mom when she taught cooking classes. At one point, my mother worked at a four-star hotel, so I even got some early exposure to fine dining. When it came time to decide where I wanted to go to school, I told my father I wanted to study to become a chef. He's a businessman and didn't think it would be a good career choice. He urged me to study management instead, so I enrolled in a four-year hotel and restaurant management program in Switzerland. While I was away, my younger sister, Francine, decided she wanted to go to culinary school. By then, my dad, who had been watching all the chefs on TV, had come to the realization that chefs can have very successful careers. My parents sent Francine to The International Culinary Center; after I graduated, I convinced them to send me, too. I like the fact that the curriculum covers all the fundamental things you need to know as a chef. And it's updated with new concepts and techniques that are relevant to what's going on in restaurants so you're able to expand your culinary knowledge even further and to get an idea of what you want to focus on once you graduate. There are so many fantastic restaurants that have a relationship with the school. To supplement my education, I trailed at some of them for a few days at a time. I'm now working part time at Charlie Palmer's Aureole and will leave for London in February to do a stage at the Fat Duck. After that I want to cook my way through Europe and Asia to round out my training and learn more about the many cuisines I've been exposed to during my time in New York City.
Vivien Pallasigue
Hometown: Manila, PhilippinesCurrent city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2007
I remember from the time I was seven, watching my mother bake. They were just starting to offer recreational baking classes in Manila, and my mother signed up for some. At first, she would take the things she baked to community events. People really enjoyed them and started asking her to bake for their special occasions. She was eventually making wedding cakes but had to quit because it was too hard to bake and keep up with running the family tourism business she ran with my father. I ran the business myself for two years before deciding to come to New York City to learn how to cook. My mother was initially worried. She thought it was just a hobby, like it was for her, and that I wouldn't be able to turn it into a good-paying career. But when she spoke with my roommates and heard about all the pastries that I brought home from class, she was impressed. Halfway through the program, I knew I could recommend the program to anyone who wanted to study hard and learn fast. It's surprising how much information is passed on to you in such a short period of time. Studying at The International Culinary Center is intense, and I appreciate all I have learned. I'm hoping to come back for a culinary diploma so I can learn as much as I can.
Honeylette Liane Ramos
Hometown: Manila, PhilippinesCurrent city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2007
I'll admit, I wasn't too into food growing up, but my mom wanted me to go to cooking school. I did a two year culinary program back home, and I didn't enjoy it. After school, I worked at the Mandarin Oriental. There I was introduced to pastry—and suddenly I knew that was what I really wanted to do. I started researching schools and decided that I liked The International Culinary Center the best. My family took a trip to New York City, and while we were in town, we took a tour of the facilities. My admission representative, Jock Grundy, really took the time to answer all of my questions—and also helped show my father that coming here would be a great opportunity for me. When my father saw how much the school would help me advance my career, he agreed it was a good thing. I'm always telling my friends back home to come to The International Culinary Center. The curriculum is fantastic and the place is beautiful! And you're right where the action is. I've met so many of the top chefs in the field through volunteer opportunities and internships. I ended up getting a job offer at Daniel Boulud's DB Bistro Moderne, and an offer to sponsor my visa application.
Florence Joy Ty
Hometown: Manila, PhilippinesCurrent city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2008
I loved baking so much as a kid that I asked for my own KitchenAid mixer when I was 15 years old. My father said he would buy it for me as long as I used it to make things for him to eat. But I ended up working in a bank for three years before making the jump into baking as a profession. It happened when I came to New York City to visit my sister, who was living here. One day I was walking around SoHo and wandered past the school. I went home, looked it up online and set up an appointment for a visit. After that I decided to enroll. I love the facilities—they're so clean and modern. And I really like the curriculum—the level of detail and how it's taught. In the pastry program, you really learn the science behind what you're doing. And the chef-instructors always take the time to answer every question, which means you can learn as much as you want while you're here. The program pushes you to do better every day. That's the kind of environment that will prepare you for working in a professional kitchen.