Gino
Gonzalez, graduated top of his culinary class and is at present
Instructor in Recreational and Professional classes at the Center for Asian
Culinary Studies. He is the Executive chef of Café Ysabel. He completed
a culinary program sponsored by the USDA and is certified by them. Gino recently
graduated from an Intensive Chocolate training program form the Barry Callebaut
Chocolate College and recently trained in France under the professional culinary
program at the ADF- Le centre de Formation d’ Alain Ducasse. He is a
graduate of the Food Styling course at the Culinary Institute of America,
Hyde Park under the Cochran Fellowship which is a scholarship program granted
under the USDA. Gino recently spent a month in Napa Valley taking several
courses at the Greystone Culinary Institute of America.
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Gene
R. Gonzalez, the Chairman, comes from a family of restaurateurs.
At the age of 23, he opened, as chef-owner, Cafe Ysabel in San Juan, M. Mla.
Gene is also President of the Center for Asian Culinary Studies. Aside from
a series of apprenticeships in France and Italy, he has completed various
specialized courses in food arts, Culinary Institute of America and the California
Culinary Academy. He has undertaken research and development projects with
major food manufacturers and flavor laboratories. He is a co-founder of the
Alta Cocina Filipina, the movement for contemporary Filipino cuisine. As an
avid writer, he is editor to a weekly food page for one of Metro Manila’s
major daily newspapers and authored 15 cookbooks including “Cocina Sulipena”
a book on nineteenth century recipes from Pampanga. He is the only Ten Outstanding
Young Men awardee in Culinary Arts and at present author to a book series
in Philippine cuisine. Chef Gene is also board member of the College of Saint
Benilde and at present conseiller culinaire of the National board of the Chaine
des Rotisseurs, a Paris based worldwide gourmet society and also member of
the London based International Wine and Food Society.
