The Philippines’ top culinary school, the Centre for Culinary Arts (CCA Manila), brought to the country two Michelin-star Chef Jean Remi Caillon.
Chef Caillon has an extensive background in the culinary world, having learned from top chefs and from working in various prestigious restaurants. He has worked at the Chateau de la Chevre d’Or of Philippe Labbe (two Michelin stars), the L’Hotel de Ville de Crissier by Philippe Rochat (three Michelin stars), Chateau de Divonne by Laurent Belissa (one Michelin star), among others. Chef Caillon's signature is to create a marriage of flavours around a specific theme. Each of his dish express a story and reveals unexpected combinations of ingredients.
His presence in the Philippines was made possible by CCA Manila through its partnership with the Institut Disciples Escoffier (ICDE). Chef Caillon did various cooking demonstrations and one-on-one interaction with the students who are undergoing the French cuisine flagship program of CCA-ICDE held at CCA Makati campus.
“The CCA-ICDE program is unique and truly world-class as it is the most authentic program on French cuisine. The fact that we are bringing in top chefs from all over the world is a proof that we want to expose our students to the best of the culinary world,” said Badjie Trinidad, CEO of CCA Manila.
The visiting chefs will interact with the students on a personal level. Students, who will undergo hands-on training, will be exposed with the best of the best in the culinary education scene.
The ongoing CCA-ICDE program already has a promising start. Just recently, the pioneer batch—consisting of professionals and students from diverse backgrounds—was honored via formal commencement rites. Each graduate was presented with three diplomas—the Escoffier Grand Diploma in Culinary Arts from ICDE, the National Diploma in French Cuisine from the French Ministry of Education (both of which are internationally recognised certifications) and a diploma in French Cuisine from CCA Manila.
During the exclusive dinner for the media and friends of CCA, Chef Caillon worked his magic with four sumptuous dishes together with his sous chef at Le Kintessence, Jerome Fitour. The famed fine dining restaurant in Corchevel, France received its Michelin stars early this year for the quality of its produce, the creativity of its cuisine and the level of service in the restaurant.
According to Tootlafrance, "in this intimate haven dedicated to top-level gastronomy, Jean Remi Caillon unveils elegant, inspired cuisine. His creations pay homage to seasonal produce selected with the greatest of care."
The chefs together with the French Cuisine program students of CCA-ICDE had their classes and the exclusive dinner right inside the kitchen, making the chef's table experience wonderfully engaging and practical.
ICDE is the professional culinary school of Disciples Escoffier Interntational, a non-profit organisation that is guided by the standards established by legendary chef Auguste Escoffier who revolutionised the fine dining industry and pioneered commercial kitchen systems worldwide.
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