Four culinary and hospitality instructors of La Consolation College Bacolod completed a weeklong industry immersion at Chef Jessie’s Place and Chef Jessie Restaurant at Rockwell Club in Makati, strengthening the school’s continuing effort to connect classroom instruction with current industry practice.
Chefs JP Pascual, Apple Villaran and Nestor De Asis Jr., along with Christelle Grace Sycayco, rendered their immersion from June 8 to 13 at two establishments led by renowned Filipino chef Jessie Sincioco, who is known in the Philippine culinary industry for her fine dining restaurants and catering services and for preparing meals for Pope Francis during his 2015 visit to the Philippines.
The immersion began June 8 with a pre-orientation and facility tour at Chef Jessie’s Place, followed by a June 9 meet-and-greet with Chef Jessie and her team at Chef Jessie Restaurant at Rockwell Club.
Pascual said the experience gave the instructors direct exposure to both catering operations and restaurant service.
“Our immersion was held in two venues — Chef Jessie’s Place for catering and Chef Jessie Restaurant at Rockwell Club,” Pascual said. “We started June 8 and completed the immersion on June 13.”
During the hands-on phase, Pascual, De Asis and Villaran were assigned to back-of-the-house operations, while Sycayco focused on the front-of-the-house area.
Villaran was assigned to the baking and pastry section, while Pascual and De Asis worked in the hot kitchen and kitchen preparation areas. Sycayco focused on dining and service operations, giving the team a wider view of how culinary production and guest service are coordinated in a fine dining setting.
Pascual said one of the most meaningful parts of the immersion was the opportunity to be mentored directly by Chef Jessie during their stay at both venues.
“We were very fortunate because throughout our stay at both Chef Jessie’s Place and Chef Jessie Restaurant at Rockwell Club, Chef Jessie was there to personally mentor us during the immersion,” Pascual said.
On the final day, Chef Erap and Chef Reo, kitchen heads of the restaurant, hosted the LCC Bacolod instructors for lunch in one of the private rooms, serving Pasta ala Jessie and the restaurant’s well-known halo-halo for dessert.
The meal also became an informal professional exchange, with the chefs and restaurant manager joining the group for a conversation on industry experience, standards and practices.
“During lunch, the chefs and the restaurant manager sat with us for a casual conversation and exchange of ideas about our industry experiences and practices,” Pascual said.
LCC Bacolod President Sr. Flolyn S. Catungal, OSA, congratulated the instructors for pursuing professional growth that directly benefits students.
“When our teachers return to the industry as learners, they bring back more than skills. They bring back current standards, discipline, creativity and stories from real practice that can inspire our students,” Catungal said. “This immersion reflects our commitment to make hospitality and culinary education responsive, relevant and grounded in excellence.”
The activity supports the continuing faculty development efforts of LCC Bacolod’s hospitality and culinary programs, particularly in strengthening instruction through direct exposure to professional kitchens, catering systems and restaurant operations.
For students, school officials said the immersion helps ensure that classroom lessons are informed by current industry expectations, from kitchen workflow and pastry production to guest relations, service quality and professional teamwork.
Catungal said partnerships and exposure activities of this kind help prepare future hospitality and culinary professionals to meet the demands of the field with competence and character.
“Our students deserve mentors who continue to grow,” Catungal said. “Through this immersion, our faculty deepen their craft so they can form learners who are not only skilled, but also humble, service-oriented and ready for the real world.”