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2019 Philippine Culinary Cup

Setting the PACE at the 10th Philippine Culinary Cup

PACE is truly grateful and humbled by the awards the school has received at the 10th Philippine Culinary Cup. For the first time in 10 years, a provincial-based school has won the Overall Champion title. PACE proudly hails from Rizal, founded and managed by Rizalenos.

The Philippine Culinary Cup, the only culinary competition in the Philippines sanctioned by the World Association of Chef Societies (WACS) has showcased the best of the best in the industry. On its 10th year of staging, PCC has attracted a variety of competing teams and individuals all across Asia. The panel of distinguished judges from different countries has raised the bar of standards for this year’s competition. Nothing was easy and every competitor had to earn their medal. In the last 10 years, only 4 schools have held the title of overall champion and now PACE belongs to the illustrious list of winners.

Success is no accident. It takes hard work, perseverance and humility to learn. And most of all, to love what you do spells the difference in achieving success. In the case of PACE, it took 5 years of learning while in competition, 62 Bronzes, 37 Silvers and 5 Gold podium finishes for PACE to achieve where it is right now. Through the mentorship of its Culinary Captains, Chef Lowell Cauilan, himself a gold medallist and Chef Menoy Gimenez, a culinary education pioneer together with the collaborative effort between the instructors, its students and supporters, they have brought PACE at the top of the competition.

Silver Medals in:

  • Dream Team – Chef Monicca Dechavez
  • Dream Team – Chef May Martinez
  • Dream Team – Chef Carla Bangay
  • Dream Team – Chef Peachy Mathay (Coach)
  • Filipino Cuisine – Miro Bataan
  • Filipino Cuisine – Chef April Aluning
  • Filipino Cuisine – Loida Commendador
  • U.S. Beef – Chef Monicca Dechavez
  • Pasta – Myrna Melchoir
  • Creative Breakfast – Rodel Santos

Bronze Medals in:

  • Filipino Cuisine – Charlane Gonzales
  • Filipino Cuisine – Fiona Flores
  • Filipino Cuisine – Chef Lowell Cauilan
  • Young Chefs – Coleen Wilton
  • Young Chefs – Rafael Navarro
  • U.S. Beef – Chef April Aluning
  • U.S. Beef – Therese Cua
  • U.S. Poultry – Manny Ordinario
  • Fantasy Plate – Chef Monicca Dechavez

The feat of being an overall champion in the non-professional category will serve as an inspiration for us to be better and take risks moving forward for the benefit of our students and alumni. Indeed, success is where opportunity and preparation meet. PACE had the opportunity to transform from good to great and our years of preparation enabled us to be on TOP.

PACE News

FREE: BAKERSFIELD “Baking in the rain” Demo Class

This FREE DEMO CLASS has limited seats only, please register 1st if you are interested to join this class.
A confirmation email or text will be sent to confirm your attendance. See you all there!

For inquiries please call us at 0917.702.4796 / 654.4862

 

Diploma Courses

ICE Course

PACE continues to elevate the level of training for its students. PACE now offers a comprehensive course called the Intensive Culinary-Baking and Entrepreneurship Program or ICE.

The course aims to equip the students the necessary Culinary and Baking skills complemented by our unique Entrepreneurship in the Food Service industry programs. The continuous training allows students to acquire the skills through hands-on training and application of relevant experiences.

Consistent with our end in mind, our graduates are prepared to compete for opportunities both as a practitioner or a chefpreneur and are flexible to the needs of the industry.

Together with our seasoned chefs and mentors, we at PACE believe that the best investment is still education and training. Take our ICE program and experience the PACE advantage.

Schedule of Training Modules:

FIRST TERM: CULINARY
Module Title: Culinary Foundation
Module Title: Fundamentals of Cost Management
Module Title: Knife Skills

SECOND TERM: CULINARY
Module Title: Stocks, Soups and Sauces
Module Title: Understanding and Cooking Eggs, Vegetables and Potatoes
Module Title: Pasta Grains and Starches

THIRD TERM: CULINARY
Module Title: Understanding and Cooking Beef and Game
Module Title: Understanding and Cooking Pork
Module Title: Understanding and Cooking Poultry and Game
Module Title: Cooking Fish and Shellfish
Module Title: Classic Filipino Cuisine

FOURTH TERM: CULINARY
Module Title: Salads and Sandwiches
Module Title: Fundamentals of Baking and Pastry
Module Title: Sausages, Pates, Cold Food Presentation
Module Title: Hors d’ Oeuvres, Cold Food Presentation

FIFTH TERM: COOKING R.A.W (Recipes Around the World)
Module Title: French Classic
– Moules Mariniere
– Bouillabaise
– Salad Provencale
– Potage au Pistou
– Pan Fried Salmon with Sauce Meuniere
– Coq au Vin
– Pork Tenderloin ala Diane
– Beef Bourguigon
– Crème Brulee
– Tarte Tatin
– Cream Puff
– Crepe Suzette

SIXTH TERM: COOKING R.A.W (Recipes Around the World)
Module Title: Mediterranean 101
– Italian Antipasto: Roasted Tomato with Saffron, Papardelle, Trippa Venezia, Bagna Cauda, Tiramisu
– Spanish Tapas: Gambas ala Ajillo, Chiperones, Bacalao ala Vizcania, Magdalenas
– Greek/Morrocan: Tyropitakia, Beef Kebob, Pita Bread with Babbaganoush, Humus, Tzatziki, Baklava, Moussaka, Moroccan Chicken Stew

SEVENTH TERM: COOKING R.A.W (Recipes Around the World)
Module Title:  American Dine
– Tex-Mex Dishes: Beef Enchilada, Austin Pulled Pork, Baked Beans, Churros con Chocolate
– Cajun vs. Creole: Bisque, Cajun Crab Cake, Smothered Porkchops, Jambalaya, Beignets
– American Inventions 1: Philly Cheese Steak, Meatloaf, Mac & Cheese, Key Lime Pie
– American Inventions 2: Burger, Cioppino, Boston Cream Pie

EIGHT TERM: COOKING R.A.W (Recipes Around the World)
Module Title: Sampling Asian
– Chinese Stir Fries: Steamed Pork Buns, Shrimp & Pork Siomai, Sweet & Sour Fish, Stir Fried Noddle, Egg Tart
– Understanding Japanese and Korean: Sushi & Maki, Kalbichim, Chicken Teriyaki, Chapchae, Japanese Cheese Cake
– Thai, Malay and Singaporean: Hainanese Chicken, Fish Head Curry, Laksa, Pork Sate, Nasi Goreng, Ruby Water Chestnut, Mango w/ sticky rice

NINETH TERM: BAKING
Module Title: Review of Food Safety and Sanitation
Module Title: Equipment Identification
Module Title: Product Identification
Module Title: Bakers Percentage
Module Title: Baking Principle

TENTH TERM: BAKING
Module Title: Quick Breads, Biscuits
Module Title: Muffins, Scones
Module Title: Pate Choux – Cream Puffs, Profiteroles, Eclairs & Paris Breast
Module Title: Doughnuts, Pancakes and Waffles

ELEVENTH TERM: BAKING
Module Title: Cookies and Bars
Module Title: Pies and Tarts
Module Title: Cake Mixing and Baking
Module Title: Assembling/Decorating Cake, Frosting and Finishing

TWELFTH TERM: PROFESSIONAL DEVELOPMENT WORKSHOPS
Module Title: Business Development Module
Module Title: Product Development Module
Module Title: Catering Management Module
Module Title: Career Development Module
Module Title: Dining Protocol

THIRTEENTH TERM: CULMINATING ACTIVITIES
Module Title: Restaurant Simulation
– Buffet
– Ala Carte
Module Title: Bake Sale

FOURTEENTH TERM: On-the-Job Training (600 hours)

Course Duration:

CourseICE
ScheduleMonday to Thursday
Tuesday to Friday
Time8:00am to 12:00nn
1:00pm to 5:00pm
Duration1 year and 10 months
Saturday ICE Course is not yet available.

Course Inclusions:

  • Complete Set of Uniform (3 sets)
  • Training Knife Set with Knife Bag
  • Baking Kit with Baking Bag
  • Professional Cooking Book with CD
  • Hand outs and Recipes
  • Raw Materials/Ingredients
  • On-the-Job Training Services
  • Insurance
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2018 Philippine Culinary Cup

PACE is High at 5 in the 2018 Philippine Culinary Cup

The 2018 Philippine Culinary Cup will forever be etched in PACE’s young history as the year where our pursuit for excellence bore fruit. Every year, PACE continues to improve its overall performance in the Philippine Culinary Cup and credit this to the collective pursuit and desire to give the best for our students and the culinary community.

True to form, PCC 2018 remains to be the yardstick where culinary skills are measured. A lot of competitors from notable international hotels and prominent culinary institutions locally and in Asia participated as they all tried to meet the expectation of the judges. This naturally raises the bar higher as the benchmark for excellence is defined not only by the judges’ criteria but the quality of competitors on the floor.

To be mentioned as one of the top performing culinary institution serves an inspiration to us to be better and take risks moving forward. What made this even sweeter is majority of best entries are from our students and alumni who are products of PACE’s program.

It is therefore a humbling victory for PACE to finally achieve its foremost goal. To reach the Gold standard of excellence. With 5 Gold medal entries, 13 Silver and 21 Bronze medals, PACE has once again surpassed its performance year by year. The following are the podium finishes of PACE the 2018 Philippine Culinary Cup:

Gold Medals in:

  • Creative Breakfast – Chef Abner Lowell Cauilan
  • U.S. Beef – Joanne Jamero
  • U.S. Beef – Chiclet Gonzales
  • U.S. Poultry – Edward Taponan
  • Pasta – Marcelo Morales

Silver Medals in:

  • Dream Team – Chef Peachy Mathay
  • Dream Team – Chef May Martinez
  • Dream Team – Chef Carla Bangay
  • Dream Team – Chef Monicca Dechavez (Coach)
  • Dream Team – Fiona Flores
  • Dream Team – Chiclet Gonzales
  • Dream Team – Chef Catz Ong
  • Dream Team – Chef Abner Lowell Cauilan (Coach)
  • Young Chefs – John Doliguez
  • Young Chefs – Therese Cua
  • U.S. Beef – Chef Monicca Dechavez
  • Pasta – Chelsea Keith Ballesteros

Bronze Medals in:

  • Dream Team – Miro Bataan
  • Dream Team – Chef April Aluning
  • Dream Team – Chef Sheena Castro
  • Dream Team – Chef Bong Villanueva (Coach)
  • Filipino Cuisine – Jessica O’hara
  • Filipino Cuisine – Chef May Martinez
  • Filipino Cuisine – Chef Carla Bangay
  • Filipino Cuisine – Fiona Flores
  • Filipino Cuisine – Chiclet Gonzales
  • Filipino Cuisine – Chef Catz Ong
  • U.S. Poultry – Chef May Martinez
  • U.S. Poultry – Chef Monicca Dechavez
  • U.S. Poultry – Chiclet Gonzales
  • U.S. Pork – Chef Carla Bangay
  • U.S. Pork – Ronald Arroza
  • U.S. Pork – Kathrine Baldo
  • Local Fish or Seafood – Fiona Flores
  • Local Fish or Seafood – Therese Cua
  • Creative Breakfast – Chef April Aluning
  • Creative Breakfast – Chef Bong Villanueva
  • Pasta – Amie Manalo

Our team of passionate and selfless teachers Led by Chef Lowell Cauilan and Chef Menoy Gimenez brought out the best in every participant.

PACE is also fortunate to have sponsors and culinary partners who gave their faith and shared their resources as we worked our way to success. Truly, collaborating with the industry goes a long way!

Finally, we are truly grateful to God for giving us the talent and the right attitude to succeed. PACE will always espouse the wisdom that “Excellence is a gradual result of always striving to do better.”

PACE News

Bakersfield at PACE

EXCLUSIVE FOR PACE CHEFPRENEURS, ALUMNI AND STUDENTS ONLY.

#TeamPACE and Bakersfield would like to invite all PACE Chefpreneurs, alumni and students that are passionate in baking…..

Join us on April 30, 2018 from 10am to 3pm at PACE Antipolo Dining Hall.

Featuring the NEW product of Bakersfield and a lot more!

We have 6 SLOTS available! To join you must register and wait for a confirmation email of your slot, please email: chelseakeithb.pace@gmail.com the following details:
– Name
– Name of Business
– Products you’re selling
– Social Media Account
– Cellphone Number

We will follow a 1st come, 1 serve policy. 

This Product Demo Presentation is FREE. Only those with confirmation email are allowed to attend.
PACE News

PACE and ABC Restaurants by Chef Jean Georges

To all PACE graduates and students eligible for OJT:

ABC Restaurants by ​Chef ​Jean Georges​​ (3 Michelin-Starred Chef​)​, ​are​ looking for strong candidates to have their​ 12-month paid training in New York.

​Location: ​Manhattan, ​New York City, USA
Duration: 12 months
Start Date: ​​ASAP​ or later in 2018 (flexible)
Stipend: $13 USD/hour, eligible for overtime
Hours: Average of 32-40 hours per week
Requirements: ​Culinary student or Graduate, ​Experienced preferred, fluent in English
Benefits: Generous discounted employee dining policies, family meal, and uniforms; ​Housing can be provided at cost
Website: https://www.jean-georges.com/…/united-s…/new-york/abc-cocina

INTERVIEW SCHEDULE
Date: February 19 to 22
Location: 6/F OPL Building, 100 C. Palanca Street, Legaspi Village, Makati City
​Interviewer: ABC Sous Chef Emily Giauque

No payment required for interview. Program visa fees applicable ONLY if HIRED after interview.

For more details, visit Placement International Asia at http://placement-international.org/.

To get your interview schedule, send your updated resume to candidate@placement-int.com​. Deadline for application is on February 14

Uncategorized

Culinary Tour

Discover our own heritage cuisine by joining PACE Culinary Tour! The purpose of this tour is to expose our students and alumni to the authentic taste and history of the different dishes that are in themed Filipino Food today. PACE believes that a first-hand experience is the best way to help students gain a deeper understanding of our food and culture…

For more information you can email us at ianareyes.pace@gmail.com
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2016 Philippine Culinary Cup

PACE: Culinary Excellence in 2016 Philippine Culinary Cup
pcc-bf-students

The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines. Now on its 7th year, the PCC takes on an even bigger role in providing the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. It is the only continental competition in our country endorsed by the World Association of Chef Societies. PCC provided the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. The level of standards, the number and diversity of participants from hotel, restaurant and culinary institutions of different countries and the presence of international chef judges makes PCC the a true measure of one’s culinary skills.

Gaining from a successful 2015 experience, PACE surpassed its previous achievement in the 2016 staging of this competition which yielded 13 podium finishes in the following categories:

Silver Medals in:
 Quick Fire Salad (Abigail Flores)
 Pasta (Nigel Angelo Badiola)

Bronze Medals in:
 Local Fish or Seafood (Jennifer Alcantara)
 Local Fish or Seafood (Ramon Villarin Jr.)
 Local Fish or Seafood (Charlane Gonzales)
 Dream Team (Chef Lowell Cauilan, Chef April Aluning, Chef Monicca Dechavez and Chef May Martinez)
 US Beef (Charlane Gonzales)
 US Poultry (Chef April Aluning)
 Filipino Cuisine (Mark Luke de Guzman, Emelito Dalmacio, Walter Buenaventura)
 Filipino Cuisine (Chef Lowell Cauilan, Chef Monicca Dechavez, Chef April Aluning)
 Filipino Cuisine (Charlane Gonzales, Bervelyn Gonzales-Mangosan, Fiona Flores)
 Pasta (Chef Monicca Dechavez)
 Pasta (Karen Abadilla)

Led by its Program Director, Chef Abner Lowell Cauilan, and Institute Director, Chef Menoy Gimenez, PACE once again, dared to test the highest standards of Culinary Skills and Artistry. As an institution, PACE believes that if you want to be the best, you have to compete with the best.

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To win in this competition, you to have a keen attention to details, fundamental skills in culinary, culinary artistry and a great palate. All of these were honed by their mentors who are also seasoned chefs in their own field.

PACE is also proud to have represented by its 2 branches, the Antipolo main branch and its BF Parañaque branch, staying true to its commitment to represent the culinarians from our region.

With all these achievements, we are truly grateful to God for giving us the talent and the right attitude to succeed. PACE would like to thank also all its sponsors who trusted and supported PACE for this year’s Philippine Culinary Cup.

goodluck-team-pace-2016

Uncategorized

2015 Philippine Culinary Cup

PACE: Making Waves at the 2015 Philippine Culinary Cup

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The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines. It is the only continental competition in our country endorsed by the World Association of Chef Societies. PCC provided the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. The level of standards, the number and diversity of participants which reached over a thousand all from the hotel, restaurant and culinary institutions of different countries and the presence of international chef judges truly raised the bar of culinary competition this year.

Gaining from a year’s worth of experience, PACE successfully participated in the 2015 staging of this competition and which yielded 9 medals from the following categories:

Silver Medals in:

  • US Pork Category (Chef Monicca Dechavez)
  • US Lamb Category (Chef Monicca Dechavez)
  • Local Fish or Seafood Category (Fiona Flores)

Bronze Medals in:

  • US Pork Category (Romulo Solver)
  • US Beef Category (Chiclet Gonzales)
  • Local Fish or Seafood Category (Chiclet Gonzales)
  • Quick Fire Salad Category (Katrina Tan)
  • Young Chefs Category (John Mark Robles and Gwen Bellarmino)
  • Dream Team Category (Chefs Menoy Gimenez, Lowell Cauilan, April Aluning and Monicca Dechavez)

Led by its Program Director, Chef Lowell Cauilan, PACE once again, dared to test the highest standards of Culinary Skills and Artistry. As an institution, PACE believes that if you want to be the best, you have to compete with the best.

PACE is also proud to have represented our area in this momentous competition. Recently, Mayor Junjun Ynares of Antipolo City recognized and acknowledged PACE’s contribution to the growth of the culinary arts industry in our city. This is testament to PACE’s vision to grow and develop the culinary practice in our respective areas.

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With all these achievements, we are truly grateful to God for giving us the talent and the right attitude to succeed. PACE would like to thank also all its sponsors who trusted and supported PACE for this year’s Philippine Culinary Cup.

Goodluck Team PACE 2

Go ‪#‎TeamPACE‬

Uncategorized

Philippine Culinary Cup

The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines. Now on its 7th year, the PCC takes on an even bigger role in providing the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. A collaboration of the LTB Chefs Association Philippines, the Pastry Alliance of the Philippines and PEPTarsus Corp.it is a successful partnership that has clearly established the new standards in Philippine culinary competitions.

Co-organized by :

Les Toques BlanchesPastry Alliance

 

 

 

 

 

Where The Best Meet To Compete

PCC 2014 Buttons PCC 2015 Buttons PCC 2016 Buttons