Chef Melissa Sison recognized for her achievements in the culinary industry
The Center for Culinary Arts, Manila (CCA, Manila), the premier school for culinary learning in the country, adds another laurel of excellence to its already many recognitions and awards as one of its chef-instructors was awarded by the American Culinary Foundation (ACF), the most prestigious and biggest organization of chefs and culinary professionals in the United States.
Chef Melissa Sison, CCA’s Academic & Continuing Education Programs Head, was conferred the Presidential Medallion by ACF’s National President, Filipino-American chef Michael Ty, during the awarding ceremonies held at the Orlando World Marriot Resort in Florida last July 16. She received the award for her achievements and for her various contributions in setting high culinary standards in the Philippines through culinary education.
Chef Melissa was surprised as her name was called during the awarding, as she did not expect it and no one from the ACF gave her a hint that she would be receiving an award that day. She was there to represent CCA, Manila at the five-day ACF National Convention held in Orlando , Florida as the school is an institutional member of the prestigious organization. She was thankful to her family and to CCA, Manila for the support they have given her as she faced the challenges of being a culinary educator.
The latest recognition was just part of the string of achievements of Chef Melissa and CCA. In November last year during CCA’s 15th year, Chef Melissa led eight other chef-instructors in becoming the first ACF-certified culinary professionals in the Philippines, and she herself was accredited as the first Certified Executive Chef (CEC).
“Her success is an indication of CCA’s commitment of creating world-class culinary graduates and professionals. Through an excellent faculty lineup consisting of some of the most experienced chefs, some of which graduated from the school, students learn not only through the classroom but also through consistent exposures in actual kitchen operations,” said Badjie Trinidad, CCA Manila’s CEO.
CCA is also the first culinary institution from the Philippines whose courses are accredited by the ACF after passing the stringent standards. CCA’s founder, Susana P. Guerrero, also received the ACF Cutting Edge Award for being a pioneer in setting high standards for the culinary industry and leading in the “greening” of the industry through environmentally sound practices in kitchen operations and food preparation.
Hundreds of graduates of the school have already created a name for themselves here and abroad as chefs of their own restaurants, as executive chefs of some of the most famous hotels and resorts, or as part of the nutrition and food departments of food corporations. The school is currently offering a BS Culinary Management, considered as one of the top diploma programs dedicated to the culinary arts and profession.
CCA, Manila is at 287 Katipunan Avenue, Loyola Heights, Quezon City with a satellite campus at the 4/F The Podium.
For inquiries, call 992-2520/30/40 or 426-4840/41. You can also email firstname.lastname@example.org or visit their website (www.cca-manila.com) or Facebook page (www.facebook.com/ccamanila).
Shown together with Sison are other chefs who are recipients of ACF awards.