Twenty-six young Filipino culinary students recently concluded their extensive practicum training at the prestigious Italian Food Style Education (IFSE) Culinary Institute in the city of Turin in Northeastern Italy. They are presently deployed in top-tier restaurants around the Italian cities.
The privilege was facilitated by the partnership between IFSE, recognized with the title Eccelenza Italiana by the General Secretariat of the Italian Republic, and the School of Hotel, Restaurant, and Institution Management (SHRIM) of the De La Salle-College of Saint Benilde.
The four-week fully-immersive study program has exposed participants to a series of comprehensive lectures and hands-on cooking culinary and pastry classes under the mentorship of seasoned instructors, including IFSE General Director Raffaele Trovato, Culinary Director Riccardo Marello, Chef Ugo Mura, and Pastry Chef Gabriele Trovato.
The aspiring chefs will showcase their skills in a professional setting under the tutelage of culinary experts for eight weeks.
Upon completion of all the training in Italy, they will be back in Manila in August in time for their much-awaited commencement exercises in Benilde.
The group is comprised of Jerome Atabug, Nica Mary Joy Awayan, William Michealo Besa, Jhon Kenny Camarao, Renz Jan Itto Carreon, Jude Jonathan Co, Zephaniah Nathaniel Datinguinoo, Philip Joseph David, Aldrich Louie Daya, and Joseph John Elomina.
Also included are Bianca Elise Esteban, Juan Miguel Angelo Ilagan, John James Lee, Kaye Anne Lim, Brian Albert Macale, Andrea Natividad, Evana Ellaine Oabel, Margaux Nicole Oblea, Gabriel Louis Pasao, and John Jeron Kelly Pastrana.
Completing the roster are Krystianna Piczon, Francesca Kate Ramirez, Ma. Sofia Ysabel Tai, Faye Jillian Tan, Erlinda Yang, and Elaine Yu.