The LEADER
in creating Training Programs of EXCELLENCE
leading to SUCCESSFUL CAREERS.
Announcement
-
MINDANAO CULINARY FESTIVAL 2015
2016-04-19 15:46:14.0
As the Mindanao Culinary Festival MFC renowned its 12th year had raised st... read more>>
Contact Us
| Mobile | : | +63917 5777336 |
| Tel. No. | : | +63 82 2275602 +63 82 2263783 |
| Fax | : | +63 82 2210315 |
| : | info@jojiilagan careercenter.com |
News & Events
Life of a Chef: COMPLEX and INTOXICATING
"No! You waste energy and time! You think cooking is a cute job, eh?"
The statement, uttered by frustrated Collete in the Disney animated movie "Ratatouille," shows that cooking can be difficult - but still fun.
British chef Peter Buckby, training director for culinary and commercial cookery at the Joji Ilagan-Bian Career Center Foundation, Inc., agrees that being a chef is complex and intoxicating.
According to Buckby, a chef is not just a cook but also an accountant who makes sure that what he cooks will make a profit to make the restaurant running.
A chef is also computer wizard and an engineer, a constructor and developer of different dishes everyday. He is a teacher to students who learn different recipes.
"A chef’s job is difficult because it requires passion," Buckby said.
Like any other chef, Buckby is passionate about food. Even cooking a simple bowl of rice can evoke a range of emotional responses to him.
"I take in the different aromas arising from the Thai jasmine or sticky rise, Arborio, short, long or round grain, and wild rice. Cooking rice to perfection demands skill, and this simple task gives me satisfaction," he said.
Buckby also said being a chef is like being a doctor, a painter (presenting the dish on the plate), musician, sculpture, singer and artist. Chefs have their own unique styles, and one is not better than the other, simply different.
"The life of a chef is hard, very hard, and the public has very little understanding of what a chef is", he said.
Difficult as it is, being a chef allows one to go anywhere or even travel the world, considering the salary one gets and the opportunity it gives.
A chef could be earning $1,000 to $18,000 per month. A head chef receives $55,000 a year and above, while a chef de partie $35,000 a year and above. A pastry chef gets $45,000 a year and above.
But to those who want to be a chef, Buckby’s advice is for them to think carefully.
Buckby finished his master in culinary arts at Birmingham College of Food and a PhD in Education. He is a former executive chef for tri-service consultancy for over 200 hotels around the world such as Marriot, Hilton, Waterside Restaurant UK 3 Michelin Stars, Four Seasons New York 3 Michelin Stars, among others.
He had also been setting standards to meet the new requirements for the food industry in Crown Melbourne, Regency Casino Thessaloniki, Grand Hyatt Fukuoka, Dan Hotel Eilat, and Crown Plaza Panamericano Buenos Aires.
Buckby is currently handling the culinary and commercial Cookery Department of JIB. The course aims to develop skills and training through maximum theoretical and practical hands-on experiences to prepare students to work in a commercial kitchen of a hotel, restaurant or any retail systems and resources with competent chef trainer guiding them toward their professional goals.
JIB signed and educational cooperation agreement with TAFE schools in Sydney, Australia which will allow the Davao based tourism and hospitality school to offer the said course.
Graduates of the course will be awarded an Australian Certificate of qualifications issued by TAFE South Western Sydney Institute. The certificate enables graduates to work abroad.
“An Australian qualification is recognized worldwide and your gateway to better employment opportunities. With TAFE your pathway is clear. This serves as removing barriers there’s no need to go abroad to study cookery,” Ilagan said.
For more details and inquiries visit JIB Career Center Foundation at JIB Building in Governor Chavez St. or call telephone numbers 227-5602, 226-3783, mobile number 0917-5777336 or log on to www.jojiilagancareercenter.com
Back
The statement, uttered by frustrated Collete in the Disney animated movie "Ratatouille," shows that cooking can be difficult - but still fun.
British chef Peter Buckby, training director for culinary and commercial cookery at the Joji Ilagan-Bian Career Center Foundation, Inc., agrees that being a chef is complex and intoxicating.
According to Buckby, a chef is not just a cook but also an accountant who makes sure that what he cooks will make a profit to make the restaurant running.
A chef is also computer wizard and an engineer, a constructor and developer of different dishes everyday. He is a teacher to students who learn different recipes.
"A chef’s job is difficult because it requires passion," Buckby said.
Like any other chef, Buckby is passionate about food. Even cooking a simple bowl of rice can evoke a range of emotional responses to him.
"I take in the different aromas arising from the Thai jasmine or sticky rise, Arborio, short, long or round grain, and wild rice. Cooking rice to perfection demands skill, and this simple task gives me satisfaction," he said.
Buckby also said being a chef is like being a doctor, a painter (presenting the dish on the plate), musician, sculpture, singer and artist. Chefs have their own unique styles, and one is not better than the other, simply different.
"The life of a chef is hard, very hard, and the public has very little understanding of what a chef is", he said.
Difficult as it is, being a chef allows one to go anywhere or even travel the world, considering the salary one gets and the opportunity it gives.
A chef could be earning $1,000 to $18,000 per month. A head chef receives $55,000 a year and above, while a chef de partie $35,000 a year and above. A pastry chef gets $45,000 a year and above.
But to those who want to be a chef, Buckby’s advice is for them to think carefully.
Buckby finished his master in culinary arts at Birmingham College of Food and a PhD in Education. He is a former executive chef for tri-service consultancy for over 200 hotels around the world such as Marriot, Hilton, Waterside Restaurant UK 3 Michelin Stars, Four Seasons New York 3 Michelin Stars, among others.
He had also been setting standards to meet the new requirements for the food industry in Crown Melbourne, Regency Casino Thessaloniki, Grand Hyatt Fukuoka, Dan Hotel Eilat, and Crown Plaza Panamericano Buenos Aires.
Buckby is currently handling the culinary and commercial Cookery Department of JIB. The course aims to develop skills and training through maximum theoretical and practical hands-on experiences to prepare students to work in a commercial kitchen of a hotel, restaurant or any retail systems and resources with competent chef trainer guiding them toward their professional goals.
JIB signed and educational cooperation agreement with TAFE schools in Sydney, Australia which will allow the Davao based tourism and hospitality school to offer the said course.
Graduates of the course will be awarded an Australian Certificate of qualifications issued by TAFE South Western Sydney Institute. The certificate enables graduates to work abroad.
“An Australian qualification is recognized worldwide and your gateway to better employment opportunities. With TAFE your pathway is clear. This serves as removing barriers there’s no need to go abroad to study cookery,” Ilagan said.
For more details and inquiries visit JIB Career Center Foundation at JIB Building in Governor Chavez St. or call telephone numbers 227-5602, 226-3783, mobile number 0917-5777336 or log on to www.jojiilagancareercenter.com