De La Salle-College of Saint Benilde (DLS-CSB) has reopened its renovated culinary facility, Salle de Cuisine, at the Angelo King International Center (AKIC) campus, providing students with a state-of-the-art training environment.
The upgraded kitchen, designed for the college’s Culinary Arts Management program under the School of Hotel, Restaurant and Institution Management, features modern appliances, including a Rational iCombi Pro oven, an induction stove with a built-in air extractor, and an upright chiller and freezer.
Modular furnishings on wheels, a full-size sink, retractable electrical outlets, and an exposed-beam ceiling complete the space, making it suitable for workshops, masterclasses, and hands-on demonstrations.
Chef Giselle de la Cueva, head of the Culinary Laboratory Unit, said the refurbished facility will allow students to apply their research and culinary development projects in a professional setting.
“In this room, students can transform research concepts into tangible culinary innovations,” she said. “With guidance from their professors, they can refine ideas, test them, and prepare them for industry presentation and real-world application.”
The reopening featured live cooking stations, including pan de sal with smoked Certified Angus beef brisket, dumpling laksa with prawn broth, roll-your-own lumpia, and miso caramel cannoli stations.
Werdenberg Group of Companies CEO Werner Berger, a supporter of culinary education in the Philippines, said the facility represents a commitment to nurturing future chefs.
“This kitchen is more than a place where food is prepared. It is where passion meets precision, curiosity turns into craft, and teamwork transforms ideas into meaningful experiences,” Berger said.
The event was attended by chefs and culinary leaders, including Mark Tumbale of Admiral Hotel Manila, Joris Rycken of Shangri-La The Fort, Valery Anthony of Lusso, Winnie Wong of Global Pacific Distribution Network Corporation, Rue Ribon of Maker and Made, Paulo Galang, Marianne Tiburan of Rational Cooking Systems, Chef Joseph Armando Ventura of LTB Philippines Chefs Association, and Chef Mae Montalban, consultant for Netflix series Replacing Chef Chico.
For more information on the Culinary Arts Management program, visit benilde.edu.ph.
