PH culinary school wins against international competitors in cuisine competition

The Professional Academy for Culinary Education (PACE) won 5 gold, 13 silver, and 21 bronze medals in the recently held 2018 Philippine Culinary Cup (PCC) where different culinary institutions in Asia competed.

The Professional Academy for Culinary Education founders, teachers, and students who participated in this year's Philippine Culinary Cup (MANILA BULLETIN)

The Professional Academy for Culinary Education founders, teachers, and students who participated in this year’s Philippine Culinary Cup (MANILA BULLETIN)

“We were able to bring home 5 gold, 13 silver, and 21 bronze medals thanks to our hardworking instructors, and to our participants who tried really hard in their competition,” said Chef Catherine Ong, PACE co-founder and CEO, in a celebratory dinner which featured innovative Filipino cuisine at One Rockwell, Makati on Friday.

As this was their fifth time joining the contest, Ong claimed that PACE has once again surpassed its performance year by year.

“Medals would always be the icing on the cake,” said PACE co-founder and marketing director Fiona Flores. “Pero, ang mas vina-value namin is yung samahan (But what we value most is camaraderie).”

“That we learn a lot from earning a medal, from practicing, [and] from supporting each competitor during the competition,” Flores added.

Awards won from 2018 PCC

For the gold medals earned, Chef Abner Lowell Cauillan topped the Creative Breakfast category, meanwhile, Joanne Jamero and Chiclet Gonzales in the US Beef category, Edward Taponan in the US Poultry category, and Marcelo Morales in the Pasta category.

The winning dishes that earned PACE 5 gold medals at the Philippine Culinary Cup 2018 (MANILA BULLETIN)

The winning dishes that earned PACE 5 gold medals at the Philippine Culinary Cup 2018 (MANILA BULLETIN)

Furthermore, there were two Dream Teams who won silver medals. The first team included Chef Peachy Mathay, Chef May Martinez, Chef Carla Bangay, and their coach Chef Monicca Dechavez. The second team was comprised of Fiona Flores, Chiclet Gonzales, and Chef Catherine Ong with Chef Abner Lowell Cauilan as their coach.

Young chefs John Doliguez and Theresa Cua also obtained silver medals.

For the US Beef category, Chef Monicca Dechavez once again received the silver award, as well as Chelsea Keith Ballesteros for the Pasta category.

Another Dream Team that collected bronze medals were composed of Miro Bataan, Chef April Aluning, and Chef Sheena Castro alongside Chef Bong Villanueva who was their coach.

Meanwhile, two teams bagged the bronze award in the Filipino Cuisine category with Jessica O’Hara, Chef May Martinez, and Chef Carla Bangay in the first team, and Fiona Flores, Chiclet Gonzales, and Chef Catherine Ong in the second team.

For the US Poultry category, Chef May Martinez, Chef Monicca Dechavez, and Chiclet Gonzales acquired bronze medals. Likewise, Chef Carla Bangay, Ronald Arroza, and Kathrine Baldo in the US Pork category, Fiona Flores and Therese Cua in the Local Fish or Seafood category, Chef April Aluning and Chef Bong Villanueva in the Creative Breakfast category, and Amie Manalo in the Pasta category.

‘More than just a culinary school’

PACE co-founder and school administrator Mark Catarroja remarked that PACE is more than just a culinary school.

“When we started [PACE] six years ago, the vision is to really make a difference in the industry,” he stated. “We know that there are a lot of culinary schools…and we want to make a difference in the area of entrepreneurship.”

Catarroja explained that PACE has chefs who desire to open businesses. Concurrently, they also have chefs who own businesses.

“They believe that training is as important as any other investment in their food businesses,” said Catarroja.

PACE offers culinary training and entrepreneurship. Hence, they coined the term “chefreneurship.”

Original post by: Francine Ciasico of Manila Bulletin
Article link here.


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.”




1. Tryout is open to all alumni and current students both in Antipolo and BF branches.

2. Start by choosing the category you want to join in. 
SAVORY (For Culinary Students and Graduates)
– Beef
– Poultry
– Pork
– Local Fish or Seafood
– Pasra
– Salad
– Creative Breakfast
PASTRY (For Baking Students and Graduates)
– Plated Desserts
– Fantasy Desserts

3. Submit your original Western-style recipe that consists of
– One (1) Protein
– One (1) Vegetable
– One (1) Starch
– Minimum of two (2) sauces

4. Submitted recipes must be an original work and has not been copied or reproduced from any published or copyrighted source.

5. Recipe must include complete list of ingredients including accurate measurements for every ingredient and complete step-by-step directions for preparation and cooking. PACE Recipe Format must be used. You may request for the format from any of PACE Marketing Representative.

6. Only one recipe per student shall apply.

7. PACE Chef Instructors will nominate potential finalists and will be called for tryouts.

8. Potential finalist will be invited to present their dishes to the Chefs.
*Potential finalist shall provide and bring their own ingredients for their recipes.
*All preparation and cooking of dishes including garnishes must be entirely made and crafted on-the-spot.
*All potential finalists are requested to wear complete chef’s uniform.

9. Final list of the 2018 Philippine Culinary Cup Representatives will be announced right after tryouts.

10. Email your recipes to on or before MAY 5 (SATURDAY)

For more details about the Philippine Culinary Cup, visit