After completing the Diploma in Culinary Arts program in Manila, I joined the kitchen Roca Moo, 1* Star Michelin Restaurant in Barcelona, Spain, for a 1-year internship as a junior cook. This has been one of the most humbling and wonderful milestones that I have ever experienced. I believe that joining IDE has opened opportunities for me that I could never have imagined a few years back. It has given me a strong foundation to keep up with the pressure and standards a Michelin-starred kitchen demands.
- The Training of Trainers on French Cooking for Vocational Culinary Teaching (ToT) 2025 Concludes Successfully at BBPPMPV Bispar, Indonesia
- Alumni Shine at Hong Kong Palace Museum’s Fencing Exhibition Match in Support of the 2025 National Games
- Elevate Your Career with a Bachelor’s Degree in Sweet Culinary Arts & Entrepreneurship
- IDE Hosts Exclusive Culinary Events with Michelin Green Star Chef Benoit Witz in Manila and Hong Kong
- How Restaurants Get Michelin-Stars: What It Takes to Shine in the Culinary Galaxy
- How to Become a Michelin-Star Chef: What It Takes to Earn Your Star
- Executive Chef vs Head Chef: Who’s the Real Kitchen King?
- 2025’s Best Cooking Classes: Why Chinese, Korean, or French Should Be on Your List!
- Why Fusion Cuisine is Like a Love Story Between Cultures
- Become a Professional Pastry Chef with IDE!
- What Do You Learn in Culinary School?
