Labor and Employment Secretary Rosalinda Dimapilis-Baldoz commended the Filipino chefs working in various parts of the globe whose feat as food connoisseurs for world leaders, royalties, and in high-end hotels and luxury ships, have been featured in a widely-circulated French magazine.


The article, “Les chefs philippins à la conquête des fourneaux de planéte’ (Filipino chefs conquer world kitchen), was published in the Paris-based L ‘Obs publication considered as “the most prominent French magazine in terms of readership and circulation.”


“The affirmative publicity of our Filipino chefs in the magazine, through the Agence France Press, is another testament to the global competitiveness of our highly-skilled workforce.  It is also a proof to the strength of the industry as a Key Employment Generator (KEG), whether locally or abroad” Baldoz said.


The article underscored the cosmopolitan talent of Filipino chefs, which, as L’ Obs said, can be ubiquitously present “whether on a Mediterranean cruise, in an Asian casino, or in the White House taking charge of the dining needs of  the President of the United States.


Written by Cecil Morella of Agence France-Presse, the article also reported the vibrant hotel and restaurant management schools and culinary training institutions in the Philippines, quoting further TESDA Deputy Director General Teodoro Pascua who said cooks, pastry chef, and bakers are increasingly becoming popular and sought-after by ship companies, hotels, restaurants, and casinos.  Pascua also underscored that “Filipinos are highly valued in the job because of their good level of English, their adaptability and resilience, making them a bit different from the international workforce.”


Pascua, in the magazine article, said the Philippines has about 2,500 public and private hotel schools, and that a Filipino student who has attended the most basic six-month training will have no problem working in any kitchen in the world.  “The employers will know that they will not be overburdened, nor will they mess up,” Pascua added.


The article also highlighted popular Filipino chef, like Pablo Logro, (more popularly known as “Chef Boy Logro in a primetime TV cooking show), a former diver who became the Sultan of Oman’s personal chef,  and Cristeta Comerford,  the assistant chef at the US White House since 1995 and who serves under the administration of Barack Obama.


Baldoz also emphasized the bright prospects of the Filipino skilled workers in the ASEAN Economic Community’s tourism industry.


“Food production and food and beverage services are among the six labor divisions where tourism professionals may find employment in ASEAN member countries.  Through the ASEAN Mutual Recognition Arrangement on Tourism Professionals, our highly skilled Filipino food and beverage professionals can pursue to become ASEAN-certified tourism professionals and possess the common regional competency standards to ably compete in emerging ASEAN job markets,” Baldoz said.



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