Baguio City, Philippines – On Saturday, August 31 2024, Ausphin International Institute celebrated the graduation of 21 aspiring chefs in a memorable ceremony held at L’Epicure Hall, Lafaayette Luxury Suites. The event marked a significant milestone for students from Batch 8, 10, and 11, as they completed their rigorous culinary education, setting the stage for their professional careers in the culinary arts.
A Day of Inspiration and Recognition
The event kicked off with a welcome address from Mr. Tolga Yilmaz, Director of Visa & Compliance for Ausphin Group, who commended the graduates for their dedication and passion throughout their studies.
The keynote speech was delivered by renowned French pastry chef and owner of L’Atelier Du Grain, Chef Didier Derouet. In his address, Chef Derouet urged the graduates to push creative boundaries, stating, “Culinary arts is about telling stories through flavors, not just mastering techniques.”
Ms. Rachelle Yilmaz, CEO and Founder of Ausphin Group, delivered a heartfelt speech emphasizing the role of innovation and leadership in the culinary industry. “You are not just chefs; you are innovators and leaders in the kitchen,” she said, motivating the graduates to lead with confidence and creativity.
Chef Angelo Velante, Head of Training & Business Development, also took to the stage, offering words of encouragement and highlighting the promising future ahead for the graduates.
Honoring Culinary Excellence
The ceremony also featured the presentation of awards to recognize the outstanding achievements of several graduates:
- Academic Excellence: Ms. Julee-Anne Gano (Batch 11), Ms. Norianne Joy Galong (Batch 10)
- Outstanding Leadership: Mr. Kenneth Jay Luboa (Batch 11)
- Best in Practicum: Mr. Jose Pierre Mapanao (Batch 10), Mr. Paulo Antonio Abriol (Batch 11)
- Best in Final Individual Assessment: Ms. Hannah Mae Villarta (Batch 8), Ms. Nicole Arales (Batch 10), Mr. Aristotle Louis Valdez (Batch 10), Mr. Nardo Patricio Jr. (Batch 11), Ms. Julee-Anne Gano (Batch 11)
- Best in Pinas Sarap: Batch 10 – Eksplorasyon, Batch 11 – Evolucion De Los Sabores
- Best in Pressure Fest: Rodeo of Flavors
- Above and Beyond (Highest Award): Ms. Julee-Anne Gano (Batch 11)
The highest distinction, the “Above and Beyond” award, was presented to Ms. Julee-Anne Gano for her exemplary leadership and culinary excellence throughout her studies.
A Touching Tribute
One of the most emotional moments of the day came when the graduates presented flowers to their families and friends, expressing gratitude for their unwavering support. Taylor Swift’s Long Live played in the background, making the gesture even more poignant.
Looking Ahead to Bright Futures
As the graduates prepare to step into the culinary world, many have already secured internships and placements in prestigious kitchens around the globe. Their education, creativity, and skills will undoubtedly serve as the foundation for successful and exciting careers ahead.
These 21 newly minted chefs from Ausphin International Institute are ready to bring their passion for food and innovative spirit to the global culinary stage.
To learn more, visit https://www.ausphininternationalinstitute.ph/