Kusina Maria

CACS Davao Certificate of Completion

I finally graduated from the Center for Asian Culinary Studies (CACS) Davao last September 24, 2009. My class was Batch 9 of the school’s Certificate Program in Basic Skills in Cooking and Baking. Our class culminated with a night of good food, fellowship, and a graduation ceremony.

Our class, Cucina Nueve, served up delectable hot and cold dishes and yummy pastries during our Legacy Buffet last September 24, 2009 at the Linmarr Apartelle Function Hall. After dinner was served, Chef Toto Erfe and Honeylet Lim called on selected members of the class who were awarded with Bronze and Silver Awards. SURPRISE!

CACS Davao Bronze Award

I got the shock of my life when I was called as a Bronze awardee. LOL! I thought it was joke. Other bronze awardees were bakery owner Emmie Hitgano, student Rabbie Kyle Garcia, and homemaker Angelic Garcia. Meanwhile, three of our classmates received stellar grades enough to garner them Silver Awards: Rosemarie Sayo, Sharon Faith Baluyo, and restaurateur Rhoel “Bong” Aniceto.

CACS Davao Batch 9 Awardees

After the awarding, all 24 graduating members of the class received their certificates of completion. BOO YEAH! We all cherish that piece of parchment paper telling us four months worth of sweating it out in the kitchen amounts to something.

Personally, I enrolled in the class as part of enriching my knowledge and skills in cooking and baking, two things I enjoy as hobbies. There are some in my class, however, who took the class to advance their businesses or careers. While I am not one of those who really took everything to heart, I listened every class, diligently took notes, and asked all sorts of questions from our chefs. And it has paid off for me, as I hope, it did for everybody else in Cucina Nueve.

Cucina Nueve

We are now proud graduates of the CACS Davao Certificate Program in Basic Skills in Cooking and Baking. *applause*

With my Family

I would like to thank all the people who helped me throughout this course…

• to Mommy and Daddy who encouraged, supported, and made a way for me to take this class;
• to my cousins and aunts who served as my taste testers and critics, special mention to Kuya Andrew and Mae who made kulit every week if I had food for them;
• to my friends and bosses at the Metro Card Club Davao who also willingly took taste tests;
• to my groupmates who were always willing to help me learn, especially to my partner Earl Jimenez;
• to the other members of Cucina Nueve, especially other friends in group 4 for sharing information and helping out with same recipes;
• to our instructors Chef Agnes, Chef Rhea, Chef Lawrence, Chef Toto, and Chef Gene who imparted their knowledge to me and my classmates;
• to the kitchen assistants, Ate Sita, Ate Juvy, John, and Jun and the Pro class kicthen assistants Ralphy and Chibi who made our workloads lighter;

and

• to everybody around me who somehow supported me in this endeavor…

THANK YOU!

It has been an enjoyable, educational, and yummy experience that I will treasure forever. (NAKS!)

Looking forward to more culinary and gustatory adventures with you guys…

In behalf of Cucina Nueve, I would like to acknowledge our sponsors who made our Legacy Buffet extra special: SUL Orchids Flower Shop (+6382-2970785, +6382-2992058), Margnolia Purefoods, Monterey, CubePixel Design Studio, Loring’s, and G3 Ice.

Photos courtesy of Joseph Andrew dela Serna.