MIHCA Official Kitchen Partner of Flavors MEGA FOOD SALE EXPO 2012

On July 13, various culinary enthusiasts, students and kitchen experts went to SM MegaMall Bldg A to take part on Flavors Mega Food Sale Expo 2012.  As the event’s official kitchen partner, MIHCA’s chef instructors Jon Chua and Mos Grau developed and demonstrated on stage 10 sumptuous dishes which were gladly savored by mall goers, food bloggers, and culinary professionals.  With their MIHCA students, both chefs went through a 5-hour cooking marathon that demonstrated various food items available at SM Hypermarket; from vegan cuisines to easy-to-cook lunches and more intricate dinner plates. This successful event is another manifestation of MIHCA’s undying support to the growing culinary industry.
MIHCA is now accepting enrollment for their August term.  Interested parties may visit MIHCA Manila at the 3rd floor of Times Plaza Building, United Nations, Manila (near NBI and WHO) while MIHCA Makati is at the 5th floor Walter Mart Mall, Chino Roces Avenue corner Arnaiz Avenue, Makati City (near Don Bosco, Pasay Road).  Contact numbers are +632-524.9996 and +632-887.5329. Or write to This e-mail address is being protected from spambots. You need JavaScript enabled to view it or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .


Professional Culinary Arts students of the Magsaysay Center for Hospitality and Culinary Arts (MIHCA) were hailed as the Ultimate Chef Warriors in the Chef Wars competition at the recently concluded 10th National Food Showdown held last October 19-21, 2016 at the Camp John Hay, Baguio City, Philippines. 


Chef Wars, considered the main event of the National Food Showdown, is a 60-minute live cooking contest. MIHCA’s winning trio—Carla Felize C. Cruz, Prince Jeffrey C. Tan and Jaime Bañas—represented Team Luzon and bested the groups of Shangri-La's Mactan Resort and Spa of Team Visayas and Monster Kitchen Academy of Team Mindanao. Team Luzon was supported and coached by MIHCA Instructors, Chef Mike S. Navarra and Chef Joan D. Pineda.


MIHCA students prepared a 3-course masterpiece with shrimp as the main ingredient—Anchovy Glazed Shrimp set on Vanilla Scented Beignets, Open Face Thermidor, Salad, Calamansi Emulsion, Potato Leek Soup and Herb Soil as hot appetizer; Shrimp Flan with Calamansi Gelée, Herb Marinated Shrimp, Pickled Vegetables, Coral and Mango Aioli as cold appetizer; and Shrimp and Lapu-Lapu Roulade, Potato Fritters, Root Vegetables with Bacon Beurre Blanc with Chive Oil as the main course. 


A member of the Magsaysay People Resources Corporation, MIHCA is at the forefront of training and producing job-ready professionals in the fields of hospitality, tourism and culinary arts. MIHCA has three campuses in the Philippines—Manila, Makati and Cebu—and a campus in Jakarta, Indonesia. Each campus houses state-of-the-art facilities including kitchen laboratories, bars and fine dining restaurants, mock-up hotel rooms and cruise cabins.​