Formal culinary education is alive and well in the Philippines thanks to the likes of the Center for Culinary Arts (CCA) Manila, which paved the way for a discipline “virtually unheard of” when it began nearly three decades ago.
Here, Filipino culinary professionals can attain world-class education without leaving the country through CCA Manila’s flagship Diploma in Culinary Arts and Technology Management (DCATM) program — a pioneering course that combines culinary mastery with food service management.
Its specialized and short courses likewise extend to Culinary Agriculture, Filipino Cuisine, Commissary Operation, Chef-preneurship, Green Chefmanship, Culinary Blogging, Food Photography, and the summer-hit Young Chefs Bootcamp.
To give back on the occasion of CCA Manila’s 28th-year celebration, the institution’s chancellor, Dr. Ma. Veritas “Tawie” F. Luna, delivered a culinary wellness workshop at Urban Farmers Philippines in Bonifacio Global City.
“Did you know that 68 percent of deaths in the Philippines are due to noncommunicable diseases? Like what? Obesity, cardiovascular diseases, cancer—all of these are caused by unhealthy diets. The question is: how do we make our diets healthy? We’ve all heard about plant-based diets, reducing sugar, and so on. Now, I’m going to give you three little tips,” Luna opened her workshop.
The chancellor first listed “Cultural and Personal Enjoyment” as the key to culinary wellness.
“Enjoy the process of cooking and respect culinary traditions. We’re lucky today because of technology; we get access to a variety of cultural traditions, particularly with food. You can have Indian food, Persian food, Greek food, Ilokano food, or even dishes from Basilan. But we should also respect their palates,” Luna said.
“We have to immerse ourselves in their culture and remember that food isn’t just for nourishment; it’s also for diplomacy. Through food, we can relate to and connect with others,” she continued.
Next, she highlighted the role of “Skillful Preparation.” This means utilizing cooking techniques that preserve nutrients while enhancing flavor.
“For example, frying at temperatures close to 400 degrees destroys most nutrients. Healthier methods like steaming, sautéing, or gentle heating retain nutrients better,” Luna said.
Finally, she noted “Hydration and Moderation” as the final step in living longer and safer lives.
“Let’s remember to hydrate properly, but let’s also cut down on sugary drinks. Sweet sugary beverages are silent killers nowadays. We should also try to cut down on processed foods. Whenever possible, choose whole foods—less canned goods, less skewered meat,” Luna concluded.
