The country’s leading culinary education institution, the Center for Culinary Arts (CCA Manila), held the inaugural Tikim Weekend Food Market last Oct. 3–4 at the Brittany Hotel in BGC. The event celebrated Filipino culinary innovation while serving as a launchpad for aspiring food entrepreneurs and future chefs.
More than just a food fair, Tikim became a dynamic learning and business platform, where culinary passion met real-world opportunity through live discussions, mentorship from industry pioneers, and marketplace exposure for promising food brands. For CCA Manila, this festival reinforced its 28-year mission to train world-class Filipino culinary talent through academics, experience, and entrepreneurship.
Business Workshops and Real-World Insights
The two-day festival featured Tikim Business Workshops where participants learned from seasoned entrepreneurs and culinary leaders who have built successful ventures from scratch. Speakers include Cyrill Chan of Panero, who talked about scaling a bakery business; Chef Menoy Gimenez, who explained menu engineering and profitability; and Princess San Diego of What’s Your Flan?, who discussed how passion-led concepts can evolve into multi-franchise businesses. CCA alumna Chef Danica Lucero of Say Halo! also inspired the audience, as she made waves when she impressed Chef Gordon Ramsay with her innovative rendition of the halo-halo during his visit to the Philippines.
Aaron Limpe-Aw of Destileria Limtuaco shared how Filipino heritage flavors can succeed globally, while Chit Juan of ECHOStore highlighted sustainability and branding through local sourcing. Rounding off the program were practical sessions on financial management, operations technology, and food safety.
“These workshops reflect CCA Manila’s long-established approach to culinary education that goes beyond recipe execution. Tikim became a learning space as much as it is a celebration,” said Dr. Veritas F. Luna, Chancellor of CCA Manila. “By bringing together entrepreneurs, chefs, alumni, and foodies, we hope to highlight the hard work and creativity that go into building food businesses. This event reflects CCA’s vision of nurturing Filipino talent and shaping leaders in the culinary industry.”
Live Kitchen Showcases and Culinary Storytelling
On Day 2, the program shifted to the Tikim Live Kitchen. Guests witnessed culinary artistry in action through interactive demos by celebrated chefs and CCA Manila alumni, presenting food as both craft and storytelling.
Heritage dishes by Chef Reggie Aspiras and Chef Martin del Prado placed a spotlight on Filipino culinary roots, while global-meets-local innovation was showcased by Chef Sharwin Tee. Chef Anne Atanacio wowed the audience with her dessert innovation, inspiring creativity in modern pastry.
Food Market and Community Collaboration
Running throughout both days was the Tikim Food Market, which featured over 30 curated food brands from alumni, emerging entrepreneurs, and established culinary names.
The diversity of merchants — from artisanal bakeries to modern Filipino café concepts — reflected the country’s fast-evolving food culture. The marketplace also served as a real-time business learning avenue for CCA students, who were encouraged to engage with vendors, observe best practices, and witness firsthand how culinary craftsmanship connects with consumer behavior.
Empowering the Next Gen of Chefs and Entrepreneurs
With campuses in BGC and UP Diliman, and accreditation from the American Culinary Federation Education Foundation (ACFEF), CCA Manila has long been recognized as the training ground for award-winning chefs and founders of globally recognized food businesses.
“Tikim is a direct extension of this mission—a living classroom where students gain exposure to entrepreneurship, innovation, branding, operations, and trend dynamics, beyond traditional kitchen practice. Many alumni leading Tikim sessions, from global restaurateurs to micro-enterprise founders, began as CCA Manila students who transformed culinary passion into profession,” said Dr. Luna.
Global Alumni Network
Graduates of CCA Manila are found in several prestigious kitchens worldwide, from Michelin-caliber venues to cruise lines and private jets. Consider the journey of Chef Thirdy Dolatre, head chef and owner of Hapag Rockwell. He began as a line cook in Manila, trained at Michelin-starred restaurants in the US, and returned to launch his own restaurant in the Philippines.
There’s also Chef John Martho Buenaventura, who is now Culinary Director and Executive Chef for the first integrated hotel resort opening soon in the Arabian region.
New Zealand-based Chef Carlo Buenaventura now helms Bar Magda—an acclaimed underground bar and restaurant in Auckland that reimagines Filipino flavors through the lens of the country’s seasonal produce, reflecting the global influence of CCA-trained chefs.
CCA alumni frequently rank among top chefs globally and earn accolades, proving the value of the school’s class-leading curriculum. “CCA Manila continues to be proud of its graduates’ diverse and successful career paths. They are garnering awards, leading kitchens of top hotels and cruise ships, and elevating Filipino cuisine to greater heights,” says Dr. Luna.
Supported by Industry Leaders
Tikim Weekend Food Market was made possible with the support of Brittany Hotel BGC, BPI, SB Finance, Metrobank, SCPA (Cheers), PrepSafe, Sysu (Clara Olé), Aguila (Golden A), Sine Haraya, San Miguel Brewery, Urban Farmers, Sinaya Seafood, and Avolution Inc. Their participation highlighted the collaboration between culinary education, industry, enterprise, and sustainability.
For information on student intake and programs, visit www.cca-manila.edu.ph, or email talktous@cca-manila.edu.ph. Follow CCA Manila on Facebook and Instagram (@ccamanila).
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