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03/11/2017 Lessons From the Master: Chef Jean Remi Caillon at CCA-ICDE | Feature | Philippines Tatler Dining

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By Franz Sorilla on Jun 16, 2017

FEATURES

Lessons From the Master: Chef Jean Remi Caillon at CCA-ICDEMichelin-star chef Jean Remi Caillon takes over CCA-ICDE Makati's kitchen for anexclusive French cuisine affair

The Philippines’ top culinary school, the Centre for Culinary Arts (CCA Manila), brought to the

country two Michelin-star Chef Jean Remi Caillon.

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Chef Bruno Tirel, faculty of CCA ICDE, Chef David Contant, Project Director, CCA ICDE, Jean Remi Caillon, 2 Star MichelinChef of Le Kintessence, Courchevel France and Jerome Fitour, Sous Chef of Le Kintessence.

Chef Caillon has an extensive background in the culinary world, having learned from top chefs and

from working in various prestigious restaurants. He has worked at the Chateau de la Chevre d’Or of

Philippe Labbe (two Michelin stars), the L’Hotel de Ville de Crissier by Philippe Rochat (three

Michelin stars), Chateau de Divonne by Laurent Belissa (one Michelin star), among others. Chef

Caillon's signature is to create a marriage of flavours around a specific theme. Each of his dish

express a story and reveals unexpected combinations of ingredients.

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His presence in the Philippines was made possible by CCA Manila through its partnership with the

Institut Disciples Escoffier (ICDE). Chef Caillon did various cooking demonstrations and one-on-

one interaction with the students who are undergoing the French cuisine flagship program of CCA-

ICDE held at CCA Makati campus.

“The CCA-ICDE program is unique and truly world-class as it is the most authentic program on

French cuisine. The fact that we are bringing in top chefs from all over the world is a proof that we

want to expose our students to the best of the culinary world,” said Badjie Trinidad, CEO of CCA

Manila.

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Chef Jean Remi Caillon with sous chef Jerome Fitour

The visiting chefs will interact with the students on a personal level. Students, who will undergo

hands-on training, will be exposed with the best of the best in the culinary education scene.

The ongoing CCA-ICDE program already has a promising start. Just recently, the pioneer batch—

consisting of professionals and students from diverse backgrounds—was honored via formal

commencement rites. Each graduate was presented with three diplomas—the Escoffier Grand

Diploma in Culinary Arts from ICDE, the National Diploma in French Cuisine from the French

Ministry of Education (both of which are internationally recognised certifications) and a diploma in

French Cuisine from CCA Manila.

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Chef Bruno Tirel of CCA-ICDE program

During the exclusive dinner for the media and friends of CCA, Chef Caillon worked his magic with

four sumptuous dishes together with his sous chef at Le Kintessence, Jerome Fitour. The famed fine

dining restaurant in Corchevel, France received its Michelin stars early this year for the quality of its

produce, the creativity of its cuisine and the level of service in the restaurant.

According to Tootlafrance, "in this intimate haven dedicated to top-level gastronomy, Jean Remi

Caillon unveils elegant, inspired cuisine. His creations pay homage to seasonal produce selected with

the greatest of care."

The chefs together with the French Cuisine program students of CCA-ICDE had their classes and

the exclusive dinner right inside the kitchen, making the chef's table experience wonderfully

engaging and practical.

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Meet The Chef: Ghel Bagwan

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ICDE is the professional culinary school of Disciples Escoffier Interntational, a non-profit

organisation that is guided by the standards established by legendary chef Auguste Escoffier who

revolutionised the fine dining industry and pioneered commercial kitchen systems worldwide.

Tags: Dining, Features, Fine Dining, French Cuisine, CCA-ICDE, Michelin

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By Philippine Tatler on Oct 26, 2017

FEATURES

Meet The Chef: Ghel BagwanDiscovery Shores Boracay makes sure you get your dining fix. Read on to meet IndigoRestaurant's main man!

What inspires you both in the kitchen and out?

My family is my number one inspiration. In the kitchen, I’m always inspired to work with my fellow

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chefs, butchers and stewards. For me, they are the unsung heroes who make every meal pleasurable

and delicious. The brotherhood and camaraderie we have as a team complement each individual’s

passion and dedication. Hence, enable us to create culinary masterpieces. Those are the same

reasons why we can keep up with long hours of work in the kitchen.

What do you cook for yourself when you are at home?

At home, I go for traditional Filipino food. Simple yet satisfying.

What are your favourite ingredients?

I love aromatics – garlic, onion, shallots, lemongrass, bay leaf and ginger as these ingredients bring

distinct dimension or flavour to any dish. Of course I can’t leave salt and pepper behind as these two

harmonize everything on the plate.

What would you like to tell people when they are eating your food?

I always emphasize that most ingredients we use are locally sourced. Thus, we are able to use fresh

ingredients on almost all the dishes we prepare. We are also strong supporters of sustainable

seafood and the use of heirloom rice because it supports our local industry.



What challenges have you encountered in the F&B industry that have made an impact on you?

The rising cost of quality ingredients and transporting these to the provinces such as those situated

in resorts, just like us, are some of the challenges that affect our everyday operations.

Who is your ideal person to cook for? Why?

I would say cooking for another chef is something that excites me. The pressure allows me to

become more creative because I know I’ll be cooking for someone who knows food very well.

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Do you have any other projects you are working on?

I’m currently working on our third restaurant outlet and roof bar lounge as part of the property

expansion of Discovery Shores Boracay. Both outlets will open next year.

Do you have a favourite food or type of food that you like to eat?

Tocino and sinigang soup are my top favourites. I also love eating savoury food items that have a

dash of sweetness.

Discover more information about Indigo at http://www.discoveryshoresboracay.com/bars-

restaurants/indigo-restaurant

Tags: Indigo Restaurant, Discovery Shores Boracay

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FEATURES Lessons From the Master: Chef Jean …institutescoffier.com/.../Lessons-From-the-Master-Chef-Jean-Remi...... · 03/11/2017 Lessons From the Master: Chef Jean Remi Caillon

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