Chef Mark (right) with Steven Silva at the Marco Polo Hotel in Davao City.  

Chef Mark Figuracion, a PGS graduate in this institution is now the head chef @ Dos Amigos Mexican Restaurant, Davao City. The said restaurant is owned by foreigner investors specifically a South African and a New Yorker.

During his on-the-job training, Chef Mark was awarded as an Outstanding OJT at Marco Polo, Davao City. His outstanding performance opened a gateway for more and needed OJTs and Chefs from Gerardo’s.

            Chef Mark narrated during his interview for the Chef narrative report that PGS at Gerardo’s is really that serious and it means business. It is his business not only to finish the program but to be at his very best. His trainings here doesn’t only focused with the skills and ability to handle stress in the kitchen, but the values orientation that one should love his work or else work is no more. A commitment to give importance to work, values and skills are the things that Gerardo’s taught them well.

“I believe that passion, self-discipline and perseverance to reach your dream, are what it takes in doing your best,” said Chef Moonyen Perales.

Moonyen Perales, a PGS graduate in this institution was formerly working at Marco Polo, and now he is hired as the 2^nd cook of Marlow Navigation, a duly registered company in the Philippines but whose mother company is based in Cyprus. Marlow navigation supplies competent seafarers around the world with skilled and highly trained crew, among them are cooks and chefs.

Chef Perales, is one of the best example what is sacrifice and humility is all about in the kitchen arena. He was able to work with a head chef who was a fault finder instead of seeing what he is good at. But instead of quitting like the others, he remained and even proved his worth. He stayed for learning and what he had on his mind was he would gain more experience not only with the Chinese cuisine he was trying to  master which actually not a part of his ojt.After two months, everything came smoothly.

Don Tacumba during his culinary days at Gerardo’s with some of his batchmates (from left to right) Elaine Casil of King Jan’s Lechon Manok, Yuyi Gahon (now working in Japan), Rica Fajargo of Iligan City (Faj House of Cakes), Don Tacumba and Edward Tan from Polomolok, South Cotabato. Not shown in the photo is Mrs. Letecia Du of General’s Brew in Gen. Santos City.

He picked up his mobile phone and drove his way to the corporate office. Now, not anymore! Saudi Don Tacumba, owner and managing partner of Kuya Didz Balbacua and Music Bar, has found his world in the kitchen. 

Don's grip of the ladle and cooking pans grew from childhood with his father, Candido Tacumba, former educator and school principal, whose love for cooking influenced his son, Don. Being in the academe, his father led him to understanding life’s principles of hard work, discipline and excellence- values that taught Don to search for a character uniquely his own.  Finishing a Business Management course from Notre Dame of Dadiangas University, he discovered his business sense and further plunged himself to his hand-held corporate pens apart from the kitchen tools. 

After years of corporate work in sales and marketing, and business operations, he studied Culinary Arts in Gerardo’s School of Culinary Arts in Gen. Santos City.  He passed the TESDA Commercial Cooking NC II assessment.  His passion for cooking continued to spark like no other and his entrepreneurial skills started to lead him on.

Gerardo’s is now accepting enrollees for the Certificate in Culinary Arts Batch 11       set to start in April 19, 2010.

 Already, this course had produced chefs who are now working in reputable hotels and restaurant in the Philippines, and there are many more who are set to go abroad.

 According to Gerardo’s training officer Chef Faith, there are at least 3 of her students who  are set to board various vessels plying international route.

“This is made easy because  Gerardo’s standards is attuned to the industry standard, and even our equipments are at par with any professional kitchen local and overseas”, says the training officer.

Requirements for enrollment includes NSO certified birth certificate, barangay certificate of residency, a doctor’s certificate of good health, cedula among others.

Gerardo’s maintains a 100 percent passing rate on TESDA’s national assessment for commercial cooking and baking and pastry production NCII assuring it’s  enrollees of a high quality affordable culinary training.

 TESDA’s national certificate is one of the most important requirements for applicants for jobs abroad.

Kids, learn to bake and have fun!

Gerardo’s is now offering baking for kids this summer starting after the holy week.

After 3 years of insistent public demand and requests from parents, Gerardo’s will finally offer Baking for Kids during weekends for kids starting at age 10 or higher.

Parents can now enroll their kids and inquire for further details or ask for flyers from Gerardo’s during office hours.

Gerardo’s also accept booking for baking and cooking for groups of 8 to 10 persons, either for kids and adults alike. The subject of the cooking or baking activity can be negotiated with our chefs.