Heny Sison's Culinary School
 

This might be essential to you… as it was essential to us.
Paul Huang “I learned from ECS how to get along with persons with different backgrounds, age and experience – this is key to success in this profession. The Techniques-based curriculum and workbook is a constant reference to me to this day.”
- Paul Huang
(ECS Batch No. 1)
Chef & Owner of Fire Lake Grill in Tagaytay (acclaimed as one of the best Philippine Restaurants by the Philippine Tatler for 5 consecutive years (2006-2010)
“Developing my skills has been a life-long endeavor. EBPS & ECS helped me become faster and more efficient and they made me learn that the usual way is not necessarily the right way all the time.”
- Tristan Bayani
(EBPS Batch No. 03 /ECS Batch No. 06)
Executive Chef & OIC of Ladera Culinary Services Inc
Head Chef / Consultant – Bagoong Club Restaurant
Chef Consultant – Butri-Asia		 Tristan Bayani
Junar Mazon “I’m happy & proud to have graduated from the ECS Course. I have learned valuable techniques how to make my task become easy and how to trouble shoot when faced with problems in the kitchen. I had become more confident to show my talents in cooking.”
- Junar Mazon
(ECS Batch No. 21)
COMMIS III, Mabuhay Palace Manila Hotel
"Before I took EBPs, there were times that I wasn’t sure with what I was doing. Now I know that whatever I make, I can be proud of. EBPS helped awaken the creativity in me.”
- Peachy Mathay
(EBPS Batch No. 27)
Proprietress – Precious Recipes
(supplier of cakes & pastries of various restaurants)		 Peachy Mathay
Hasset Go “The EBPS course introduced me to the basics of first-class baking. The more I learned about baking, the surer I became of the career that I wanted to pursue. And EBPS helped me improve & specialize my craft, which is my bread-and-butter.”
- Hasset Go
(EBPS Batch No. 3)
Chef & Owner of Medchef Cake Shop,
Founding Member – Personal Chef Manila (food consultancy firm)
Chef Instructor – Culinary Institute of Cagayan de Oro
“Each class of the ECS was exciting for me. All the many things my Mom taught me suddenly made good sense. No cook has become a chef without getting burned or cut. It’s part of the whole learning experience.”
- Patty Loanzon
(ECS Batch No. 2)
Owner – Epicurio Inc. (Food Consultancy firm)
Chef Instructor, Heny Sison Culinary School		 Patty Loanzon
Jesuit Paul Nugas “The curriculum design of the EBPS, which covers almost everything, is more than enough to prepare us to be a part of a larger work force in a real-life set-up.”
- Jesuit Paul Nugas
(EBPS Batch No. 12)
Silver Awardee, 2010 Cake Decorating in Kumbira
Leads R&D of Thai Me Up (Cagayan de Oro)
Chef Instructor, Caro and Marie and Kerris Bakeshop (Cebu)and Monster Kitchen (Cagayan de Oro)
     

"Jivin' in the Kitchen" Composer: Maritess Salientes c 2011