In a notable shift in the country’s culinary landscape, the Center for Culinary Arts (CCA Manila) reports an increase in career-changing students entering its programs.
This trend reflects broader changes in the food industry and labor market, as professionals from diverse backgrounds pivot to culinary careers.
Diverse Backgrounds, Common Goal
Four current CCA Manila students exemplify this industry trend.
Ninj Guinti, a former brand officer for a leading F&B company, cites industry experience as her catalyst.
“Working in F&B marketing opened my eyes to the creative possibilities in the kitchen,” Guinti says.
She notes that CCA Manila’s program offers practical insights beyond cooking techniques, including “the discipline required in a professional kitchen.”
Anton Luna, who holds a BS in Management from Ateneo de Manila University, represents a growing number of recent graduates opting for specialized culinary training.
“There’s so much to know in the culinary industry that I can now use to pursue my dream of owning and running a restaurant,” Luna says, highlighting the entrepreneurial aspect of his culinary aspirations.
Rennard Jared Benedict Wong’s transition from medicine to culinary arts underscores the pull of long-held passions.
“As I grew older, I realized that I can never be truly happy with cooking just being my hobby,” Wong explains.
Orien Macapagal’s shift from aviation studies to culinary arts was precipitated by the pandemic.
“Those were the times that I had a hard time dealing with what’s happening,” Macapagal recounts. “Cooking benefited my mental health.”
Industry Demands Driving Curriculum
Dr. Veritas Luna, Chancellor of CCA Manila, notes that the institution’s curriculum has evolved to meet changing industry needs.
“Our Diploma in Culinary Arts & Technology Management program combines practical kitchen training with comprehensive food service management education,” Luna says.
She adds that this approach aims to prepare graduates for diverse roles beyond traditional kitchen positions.
The culinary industry’s expansion beyond restaurant kitchens is reflected in CCA Manila’s alumni career trajectories. Graduates have found success as restaurant owners, recipe developers, culinary educators, and food stylists. Some, like Chef John Martho Buenaventura, have secured high-profile positions such as Executive Chef at Emirates Flight Catering for VIP Flights.
This influx of career-changers into the culinary field may have broader economic implications. As the food service industry in the Philippines continues to grow, the injection of diverse skills and experiences could drive innovation and entrepreneurship in the sector.
(For inquiries, visit CCA’s website at www.cca-manila.edu.ph, email talktous@cca-manila.edu.ph, or follow @ccamanila on Facebook and Instagram)
