For aspiring entrepreneurs and budding chefs, the door of learning and career opportunities opens wide once more at Jolly University as the successful campus-wide search continues to empower young minds in its third consecutive year.
Following its success in the last two years, JU – a campaign spearheaded under Jolly, one of the leading brands in canned foods and vegetables – is now regarded as one of the most prestigious culinary competitions and learning platforms.
One of JU’s core programs that is currently underway is the University Boot Camp, a workshop where select delegates get to connect and learn first-hand from industry professionals.
Jun Cochanco, president of Fly Ace Corp., exclusive marketer and distributor of Jolly Food Line, said he was expecting to see a new generation of passionate, talented leaders and entrepreneurs emerge from the boot camp.
Jolly is a canned fruits and vegetable line marketed and distributed by Fly Ace Corp., one of the leading food and beverage consumer goods companies in the country.
“I am delighted with the turnout of boot camp participants this year as we received more inquiries and entries which showed that Jolly University has gained momentum through the years. Ultimately, we aim to inspire these students and may they remember what they have learned here and apply those lessons when they have a food business in the future,” Cochanco said.
Learning from the masters
For year 3, Jolly University welcomed its new batch of students from all over the metro to participate in the boot camp where they were given hands-on training and seminars such as food styling by Jolly University head master chef Mitchie Sison, Jolly brand ambassador/ blogger Frances Amper Sales and chef Ben Bernardo.
Among the boot camp highlights was the talk on ‘How to Become a Successful Chef’ where chef Ben advised the students not only to learn the basics of cooking, but also to have a well-rounded personality, which is a combination of passion, skills and knowledge.
“Our profession is more than just cooking, it’s a tedious process that can test one’s patience so you better have the passion, the ambition, to feed your mind by continuously learning by yourself and from others,” he said
Amper and director Lorenzo Marcos discussed the fascinating world of social media blogging and video content making. “Social media blogging is very important. It can open doors for you. Through various online platforms, you can create marketing tools that can help you build networks and relationships with like-minded people, as well as people who can help you expand your careers and businesses in the future,” said Amper.
For the second and third legs of the bootcamp, featured resource speakers and seminar topics included Janice Villanueva (events management), Chef Kalel Chan, Leo de Leon of Allegro Beverages (finding niche in the market) and Francis Kong (defining competitive advantage).
For Lorenzo Juaquin of University of Sto. Tomas, the boot camp was a very enriching experience. “I learned to use blogs and make viral videos to promote myself and my passion.”
Another student, John Prestin of La Consolacion College-Manila, said he liked the talk on the importance of money, making smart investment and financial savings. “I’m also inspired by the workshops on becoming a good chef, cooking, and preparing food with style. On photography, I learned a lot about capturing the best shots by showing the right style and image of the subject,” he said.
This year’s Jolly University delegates and participants hope to advance their future careers through the Food Congress, happening on March 4, 2016 at Le Pavillon, Pasay City.
Featuring highly interactive and informative seminars, event highlights include forums and culinary demonstrations, personality/ career and entrepreneurship that will be presented by noted industry leaders. The event will also include booths and stage activities that will be presented by various brand partners.
“Everyone is invited to join the Food Congress where they will have a chance to meet, connect with and be inspired by renowned speakers who will share their insights and expertise on various industry-related matters,” said Marilou Acuña, Jolly senior product manager.
Another exciting highlight is the grand culminating activity called the Cook-Off Challenge where group representatives, as well as individual culinary talents, can vie for prestige in different categories.
The announcement of winners will also be on March 4. Apart from cash prizes, the champions will bring home products from Fujidenzo, Masflex, Corelle and Glad. They will also receive hands-on culinary training under Chef Mitchie, Jolly Food Line team, among many others.