• 2 days ago
Professor nurtures culinary dreams

In the heart of Pampanga, where the aroma of traditional Filipino cuisine mingles with innovative culinary practices, Professor Arnel Kann S. Santos stands as a beacon of guidance and inspiration at Holy Angel University. With over 11 years of dedicated experience, Professor Arnel has become instrumental in shaping the next generation of culinary artists, fostering not just skills but also an entrepreneurial mindset among his students. At the university, the culinary program thrives in a vibrant setting known as Cafe Juan, named in honor of the esteemed founder, Don Juan Nepomuceno. This establishment serves as both a training ground and a creative outlet for aspiring chefs. Here, students learn the intricacies of culinary techniques while also being encouraged to explore their unique culinary identities. Professor Arnel believes that a successful culinary career extends beyond mastering recipes; it requires an understanding of business principles, creativity, and a passion for innovation.

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Transcript
00:00The Business Mentor Talks is vlog by no other, Armando Buts Bartolome, in cooperation with
00:14the Manila Times.
00:15It aims to bring to life and recognize entrepreneurs who constantly strive to create a living for
00:21the community as well.
00:52Listen to the Business Mentor Talks with Buts Bartolome.
01:14Good morning, good morning, this is Buts Bartolome, Business Mentor over Manila Times.
01:19Today, we're here in Holy Angels University, HAU, Angeles City.
01:25And with me today is somebody who's teaching HRM, Arnel Sandoval.
01:31Arnel, good afternoon to you.
01:33Good afternoon.
01:34Actually, you have to have patience since we have different students.
01:48They are already on their third year.
01:51We're practicing our OJT here inside the Holy Angels University.
01:57And we have our own Cafe One, which is the whole scene of teaching them every SEM.
02:05Preparing them for their outside OJTs.
02:09So, it seems like the students here have a passion to really work on the food and beverage industry.
02:18Is that so?
02:19Yes.
02:20Actually, they are focused on their cooking skills.
02:23We're practicing cooking skills.
02:24And actually, we have our bar and coffee stations.
02:27So, this is really a practice.
02:29These are the people we can see.
02:31They are practicing, including the costing.
02:35So, basically, these are possible entrepreneurs, right?
02:40Yes, possible entrepreneurs, managers, executive chefs, future chefs.
02:45How long have you been teaching here?
02:47Actually, I've been in the academy for almost 11 years.
02:5111 years?
02:52Yes, 11 years.
02:53And you were before?
02:54How did you start?
02:55I was a laboratory assistant.
02:57And then, eventually, I came up with faculty.
03:00Nice.
03:01Meantime, I was the kitchen supervisor for Cafe One.
03:06So, this is what you call Cafe One?
03:09Yes.
03:10For Cafe One, One means the owner of the school.
03:14Don Juan Nepomuceno.
03:16That's why we're Cafe One.
03:17All right.
03:18And what challenges do you see for the kids who are taking up HR?
03:24How successful are they in terms of when they go out to the field?
03:29Yes.
03:30What challenges do you see?
03:33Maybe the challenges we face is the reality of the industry when they go outside.
03:40That's why we're preparing them.
03:43We're preparing them on what they'll really see when it comes to our industry,
03:49especially in hotels, 5-star hotels.
03:52So, this is where we prepare them.
03:55Because it's very competitive, right?
03:56Yes.
03:57Food and beverage is competitive.
03:59Yes.
04:00So, it's really necessary.
04:03And I think, basically, because Pampanga has the culinary region.
04:09That's why we're more on food.
04:11We're more on food.
04:12We're more on the students.
04:14They're costing.
04:16Or in the fees.
04:18Especially in the fees.
04:19Ah, like that.
04:20In the fees.
04:21Yes.
04:22That's why.
04:23In English, it's here in Malaya, right?
04:24Yes.
04:25So, that's there.
04:26So, tell me.
04:27What are the successful students now?
04:28Where are they?
04:29Our students.
04:30Others have their own businesses, actually.
04:35And others have been in other countries.
04:39Some are…
04:40Actually, we have an executive chef in a hotel.
04:43In Clark, inside the hotel.
04:45Actually, he was one of the executive chefs in the 5-star hotels.
04:49So, you already have a track record.
04:52Yes.
04:53You have a good track record, right?
04:54Yes, definitely.
04:55So, you also participate, right?
04:56There are shows, trade shows in Manila.
04:59Yes.
05:00Chefs on Parade.
05:01Yes.
05:02Actually, we're competing with Chefs on Parade,
05:05National Food Showdown, or World Food Expo.
05:09So, we're participating in those.
05:12And our students, we train them.
05:15And eventually, some of them will become champions.
05:18Oh, I understand.
05:19Some of them will go to Thailand.
05:20Actually…
05:21What is it in Thailand that you're going to?
05:24It's still the same.
05:25We have opportunities for the students to have their OGT practicum outside the country.
05:32We have Thailand.
05:33We have our Thailand.
05:34We have Hong Kong.
05:35And, hoping, we have Japan.
05:38So, the Thailand is definitely there.
05:41So, you really give different exposures.
05:43Yes.
05:44So, in other words, don't blame us if you don't succeed.
05:47Yes.
05:48You have Thai, Japanese, Chinese cuisine.
05:52They have different cuisines.
05:53So, when you say OGT, how long is the OGT?
05:56Here, inside our school, or here at Cafe One, they render at least 300 hours.
06:02So, they work there, like Thailand, for example.
06:05Yes.
06:06They work in Thailand for six months.
06:08For six months, they train there.
06:10The whole sem, they're there for OGT.
06:12And then, eventually, after that, they process the ceremony, graduations.
06:17Fantastic.
06:18So, you, would you like to invite our viewers?
06:22Would you like to invite them to enroll here at Cafe One at HAU?
06:27Yes.
06:28Actually, I'm inviting everyone, first-year, senior high school, to enroll here at Holy Angel University in Pampanga.
06:35And, they enroll in HRM Culinary.
06:37And, we also have our international gastronomy degree for three years.
06:43Yes.
06:44There.
06:45So, let's show Cafe One what it looks like.
06:49Right?
06:50So, those are the students.
06:52Future entrepreneurs.
06:53Future, yes.
06:54So, those are our students.
06:57Alright.
06:58So, what would you recommend to the students who don't know what course to take?
07:04You know, these are students, right?
07:06Yes.
07:07What would you recommend?
07:08Because, I've talked to a lot of them.
07:10What would you do?
07:11Sir, I'm finishing.
07:12I'm in my third year.
07:13What would you like to do?
07:14I don't know yet.
07:16Actually, what I can suggest to our students is to follow their hobbies.
07:22Or, what you really want.
07:25Don't follow other people.
07:26Or, what's in your feeling or your heart.
07:29Follow your passion.
07:31You follow your passion.
07:32That's all.
07:33Let's get closer.
07:34Let's tour our kitchen from here.
07:37Actually, yes.
07:38We're having our catering right now.
07:42So, everyone is busy.
07:44Some other parts are there.
07:46There are cleaning stations.
07:48Our kitchen.
07:50And, they're cooking the other side.
07:53They prepare for the pasta.
07:55And, they're preparing the others.
07:57So, it's really simulated.
07:58Yes, sir.
07:59So, in other words, it's not a game.
08:00No, sir.
08:01It's not at home.
08:02Definitely not.
08:03So, in other words, even your kitchen is hotel-style.
08:07Yes, sir.
08:08So, they won't change.
08:09No, sir.
08:10Yes, sir.
08:11So, the same equipment.
08:12Equipment.
08:13It's almost the same.
08:14Yes, sir.
08:15Even the setup.
08:16Yes, sir.
08:17Even the setup.
08:18Yes.
08:19So, again, thank you very much, Arnel.
08:21Thank you, sir.
08:23Good luck.
08:24And, good luck to your students.
08:25Thank you, sir.
08:26Okay.
08:28Okay.
08:29Thank you, sir.
08:30Okay.
08:31Thank you, sir.
08:32Okay.
08:33Thank you, sir.
08:34Okay.
08:35Thank you, sir.
08:36Okay.
08:37Thank you, sir.
08:38Okay.
08:39Thank you, sir.
08:40Thank you, sir.
08:41Thank you, sir.
08:42Thank you, sir.
08:43Thank you, sir.
08:44Thank you, sir.
08:45Thank you, sir.
08:46Thank you, sir.
08:47Thank you, sir.
08:48Thank you, sir.
08:49Thank you, sir.
08:50Thank you, sir.
08:51Thank you, sir.
08:52Thank you, sir.
08:53Thank you, sir.
08:54Thank you, sir.
08:55Thank you, sir.
08:56Thank you, sir.
08:57Thank you, sir.
08:58Thank you, sir.
08:59Thank you, sir.
09:00Thank you, sir.
09:01Thank you, sir.
09:02Thank you, sir.
09:03Thank you, sir.
09:04Thank you, sir.
09:05Thank you, sir.
09:06Thank you, sir.
09:07Thank you, sir.

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