Frequently Asked Questions
1) What do you intend to accomplish by having this program?
The LPU Culinary Institute offers career and recreational short courses that are geared for adults of all ages. We aim to attract students and hobbyists wanting to learn innovative techniques while cooking a varied menu. The interactive approach of instruction in the school kitchen laboratory will add a professional touch to the basic foundation that the participants already have.
2) What do people expect from it? What are your expectations of the course?
We expect the course to attract a large number of cooking enthusiasts. These courses teach fundamental cooking skills that can be applied to a range of foods and recipes from fish to fruits, poultry to meats, and sweets to native treats. No one leaves these classes hungry.
The courses bode well with a shift in marketing strategy for the University because of the perception that culinary training is a very expensive proposition. With the courses that we offer the LPU Culinary Institute, that perception is going to change because the fees are very affordable and within reach by the average beginner from all walks of life.
Some class concepts are very basic while others are inherently advanced and esoteric. The hobbyist will surely enjoy the sight, smell, texture, and burst of colors, tastes and flavors of the varied dishes that are introduced in the menus. Teaching the individual participant how to select the best produce be it from the farm, or from the rivers and seas, and even those sourced from foreign climes will be an integral part of their daily experience in the new kitchen. The emphasis will be on freshness, availability, and affordability of local produce. Tips will be taught accordingly as the participants join the tour of the market to source for the right ingredient that are in season.
4) How important for a cook to know how to get fresh ingredients and what makes ingredients fresh?
A professional cook cannot deviate from the norm when choosing the right ingredients. Straight-from-the-farm-to-market produce is chosen as it is easily recognizable from the rest of the bunch. There is no substitute for freshness and quality even if we have to pay a price for these ingredients.
5) Does it help if you have the permanent suppliers of ingredients?
It certainly does. It reduces the time spent for selecting the best of ingredients and in looking for the right ingredient all at once. Familiarity breeds company and knowing each other well eases a lot of tension between the purveyor or supplier and the client or customer.
6) Who inspired that idea or who conceptualized the LPU Culinary Institute? How did you come up with that concept?
The training-learning facility wouldn’t have taken off were it not for the blessing and untiring support of the “powers-and-shakers” at the helm of the Lyceum of the Philippines University System organization particularly the President, Atty. Roberto P. Laurel and the members of the University Board of Trustees.
Questions to Ponder
1. At what age and stage of your life did you decide to become a culinary professional / enthusiast?
2. Any quote or comment as to how the LPU Culinary Institute will help in the advancement of your career?
3. Are there any particular mentors, chefs, books, articles or culinary travels that have had a strong influence in your decision to take up a culinary, pastry arts or baking career?
4. How would you describe your cooking style or cuisine, and what are some of your favorite signature dishes (if applicable)?
5. Be they near or far, what are some of your favorite restaurants – both casual and formal?
6. Any particular words of wisdom or advice regarding your choice of a culinary arts or pastry and baking career?
