With the rise of food aficionados not only in the country but across the world, the palate of every food lover has been seeking more worldly dishes than ever before. The Philippines, a country accustomed with pan de sal and pan de coco had always been a fan of breads. Unfortunately, many of our country's Boulangerie arts (art of breadmaking) practitioners leaves so much room in the industry to be explored.
"It's a sad reality that most of today's chefs are experts in so many fields like pastries, but not many are savvy when it comes to bread," admits Chef Dan Basilio, Culinary Director of Lyceum of the Philippines Culinary Institute (LPUCI). "But if you will notice, more and more people are being drawn to breads as reflected by the entry of foreign bakeshop brands in the Philippine market just recently." It's a global phenomenon that is happening in countries like the USA, Canada, Australia and New Zealand to name a few. Despite the increasing culinary graduates and practitioners, the supply for bread experts still couldn't sustain the demand. Such is felt locally and internationally, making bread connoisseurs one of the most sought-after professionals worldwide.
LPUCI saw this silent but massive hole in the global pool of culinary practiotioners. To help resolve this crisis, LPUCI developed a pioneering Diploma in Boulangerie Arts (DBA). A program never been offered in the country before, and whose intent is to professionalize the Boulangerie Arts in the country. The program develops its graduates to be globally competitive and at the same time, elevates the bread baking culture in the country.
The said program was personally developed by Chef Basilio in collaboration with Chicago, USA-based internationally acclaimed Master Baker Chef Peter Yuen. Chef Yuen has been teaching in The French Pastry School in the US and is currently affiliated with the Akademie Deutsches Backerhandwerk in Germany as chef instructor. In spite of his hectic schedule, he is actively doing world tours championing Boulagerie Arts in countries such as Malaysia and India along with other baking and pastry arts experts.
As part of Chef Yuen's worldly mission to elevate Boulangerie Arts, together with Chef Basilio, they will be involved in LPU CI's DBA as part of the instructions pool joining the other highly decorated baking and pastry arts instructors of the institute.
LPUCI will start offering the diploma course on June 2015 with six modules of student-centered, fully hands-on program designed ideally for beginners and for those who wishes to upgrade their competency.
To learn more about Diploma in Boulangerie Arts and LPUCI, you may visit their website at www.lpuculinary.edu.ph or Facebook Page www.facebook.com/lpuculinaryinstitute. You may also visit their office and campus at Victoria corner Muralla Streets, Intramuros, Manila. For inquiries, contact +632 318 4000 or email info@lpuculinary.edu.ph or marketing@lpuculinary.edu.ph.
