Professional culinary education is finding a wider audience among career shifters, entrepreneurs and experienced home cooks who want formal skills without stepping away from work or committing to a full diploma.
Filipino cuisine may now enjoy growing international attention, but culinary advocates say the journey toward global recognition has been decades in the making.
The Center for Culinary Arts Manila (CCA Manila) and the University of Asia and the Pacific (UA&P) are stepping up efforts to professionalize succession planning among Philippine food and hospitality businesses—an area often overlooked despite its critical role in long-term survival.