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Gerardo's School of Culinary Arts

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Gerardo's School of Culinary Arts

A leading culinary institution based in General Santos City HAVE A PASSION IN COOKING, BAKING AND CAKE DECORATING? OUR MISSION

1.

Come and be a part of Gerardo’s School of Culinary Arts and cake Decorating, where can prepare you for an exciting career in the culinary industry and even more.. ABOUT US

Gerardo’s School of Culinary Arts and Cake

Decorating offers you:

1. A Career-oriented instruction in both classical and contemporary techniques in cooking;

2. A Program that teaches both theoretical concept and practical applications;

3. An Emphasis on the skills needed to succeed in the culinary industry here and abroad;

4. A small class sizes of 1 chef of every 12 students for better learning opportunities. To provide students, professional and culinary arts and cake decorating enthusiasts an affordable and quality without sacrificing quality.

2. To equip students, professional and culinary arts and cake decorating enthusiasts the proper training and a one-on-one hands-on laboratory experiences.

3. To instill proper knowledge, discipline and expertise about culinary arts and cake decorating.

4. To make every learner an independent, whose creativity is nourished and stimulated and not merely a recipe-dependent learner.

5. To hone and develop the potentials of every learner to excel and to be glabally competitive in this field. OUR VISION

As a prime mover in this field, we envision that SOCKSARGEN area will be a seat where culinary arts and cake decorating become very significant and visible in the culinary world map. The school will be a feeder of experts in the culinary industry and world class cake design by local talents not only in the city but the world as well. The rich culture in the area will surely be an edge to come together as we all celebrate the bounty of what culinary ats is all about.

02/10/2026

Gerardo’s School of Culinary Arts proudly announces the deployment of six students to the Culinary Arts Department of Shangri-La The Fort, Manila for their On-the-Job Training.

Every aspiring chef reaches a moment when classroom learning meets the demands of the professional kitchen. It is where technique is tested, discipline becomes a daily responsibility, and consistency matters in every service.

Situated in Bonifacio Global City, Shangri-La The Fort offers a globally inspired dining experience—from the international selections of High Street Café to Cantonese cuisine at Canton Road and Peruvian flavours at Samba. This diverse culinary setting makes the opportunity especially meaningful for students preparing to enter the hospitality industry.

At Gerardo’s, we believe that meaningful industry exposure is essential to developing capable, confident culinary professionals. Through our hotel partnerships, students gain opportunities to apply their skills, learn alongside experienced culinary teams, and understand the care and precision behind exceptional guest experiences.

For these six aspiring chefs, this deployment marks an exciting step forward—a chance to build on their training, grow through new challenges, and bring their career aspirations closer to reality.

We proudly recognize our OJT candidates:

• Zedrik Amoroso
• Helen Banquerigo
• Nicole Canonizado
• Mark Montano
• Pat Suplac
• Daryll Tampe

Your Gerardo’s family is proud of the dedication that brought you to this milestone. Enter this chapter with humility, curiosity, and the determination to give your best. Listen closely, welcome feedback, and treat every task as an opportunity to become better.

Carry your training with confidence, take pride in your craft, and represent your school with professionalism and excellence.

You have earned this opportunity. Now, make every service count.

Congratulations and best of luck, future chefs! 🔥

Gerardo’s School of Culinary Arts
Training Future Culinary Professionals Since 2003.

30/09/2026

Gerardo’s School of Culinary Arts proudly announces the deployment of five students from Batch 60 to the Culinary Arts Department of Dusit Thani Mactan Cebu Resort for their On-the-Job Training.

The journey from culinary student to industry professional is defined not only by knowledge and technical ability, but also by discipline, resilience, adaptability, and the commitment to deliver excellence in every service.

At Gerardo’s, we recognize that some of the most valuable lessons are learned inside a professional kitchen. Through our partnerships with internationally renowned luxury hotels, our students are given the opportunity to put their training into practice, learn alongside seasoned culinary professionals, and experience the demands and standards of world-class hospitality.

For these five aspiring chefs, Dusit Thani Mactan Cebu Resort is more than an OJT destination—it is a new stage in their development. Here, they will sharpen their skills, broaden their experience, and take a significant step toward becoming the culinary professionals they aspire to be.

We proudly recognize our OJT candidates:

• Wilgin Garcimo
• Neo Vince Ligtas
• Gabrielle Ong
• Lance Suelto
• Deeve Villaruel

Your Gerardo’s family celebrates this milestone with you. As you step into the professional kitchen, remain teachable, approach every task with purpose, and uphold the discipline and professionalism expected of a Gerardo’s student.

Learn from every service. Grow through every challenge. Take pride in every plate—and represent your school with excellence.

The kitchen is ready. Now, show them what you have been trained to do.

Congratulations and best of luck, future chefs! 🔥

Gerardo’s School of Culinary Arts
Training Future Culinary Professionals Since 2003.

28/09/2026

Gerardo’s School of Culinary Arts proudly announces the deployment of five students from Batches 59 and 60 to the Culinary Arts Department of Seda Abreeza for their On-the-Job Training.

Becoming a chef requires more than mastering culinary techniques. It demands discipline, resilience, adaptability, and the determination to uphold professional standards in a fast-paced kitchen every single day.

At Gerardo’s, we believe that the classroom builds the foundation—but meaningful industry experience shapes the professional. Through partnerships with respected hospitality establishments, our students are given opportunities to apply their training, work alongside experienced culinary teams, and gain firsthand exposure to the standards and demands of the industry.

For these five aspiring chefs, Seda Abreeza marks the beginning of an important new chapter. It is their opportunity to transform years of training into practical experience, strengthen their skills, and move one step closer to the culinary careers they have worked hard to pursue.

We proudly recognize our OJT candidates:

• Rodgie Canlaon
• Herman Corral III
• Loreiz Cortez
• Marc Gamboa
• Grant Paghubasan

Your Gerardo’s family is proud of everything you have accomplished to reach this moment. As you enter the professional kitchen, remain humble, stay eager to learn, and approach every responsibility with discipline and purpose.

Take pride in your craft, make the most of every opportunity, and represent Gerardo’s with professionalism and excellence.

**Your training brought you this far. Now, it is time to prove that you belong.**

Congratulations and best of luck, future chefs! 🔥

Gerardo’s School of Culinary Arts
Training Culinary Professionals Since 2003.

26/09/2026

PUBLIC SERVICE ANNOUNCEMENT
UNAUTHORIZED / FALSE CLAIMS OF GSCA AFFILIATION

Gerardo’s School of Culinary Arts wishes to inform the public, our alumni, industry partners, and prospective employers of a recent incident involving an individual claiming to be a graduate of our institution.

The GSCA Administration was recently contacted by a Michelin-starred restaurant in Lyon, France, seeking verification of an applicant who represented themselves as an alumnus/alumna of Gerardo’s School of Culinary Arts. As part of its verification process, the establishment provided our administration with a copy of an identification card presented as evidence of the applicant’s supposed affiliation with GSCA.

Upon review, the identification card and information presented did not correspond with the official identification systems and records of Gerardo’s School of Culinary Arts.

For the guidance of employers and the general public, please be advised of the following:

• Gerardo’s School of Culinary Arts operates only ONE campus, located at 182 NLSA Road, Barangay Lagao, General Santos City.

• GSCA does not operate any branch, satellite campus, or annex in Tagum City, nor do we presently maintain another campus elsewhere in the Philippines.

• Official GSCA student identification cards follow institutional formats and identification-number systems maintained by the school. Documents that deviate from these standards should be independently verified with the administration.

• The school maintains records of its legitimate graduates and can assist employers and other authorized parties seeking to verify academic credentials and institutional affiliation.

Employers wishing to conduct an initial verification may visit our official website, www.gerardosculinary.ph, and search the name of the individual through our alumni records. For formal employment or credential verification, we strongly encourage organizations to communicate directly with the GSCA Administration.

Unfortunately, this is not the first instance in which the school has encountered individuals attempting to claim an affiliation with Gerardo’s School of Culinary Arts that could not be substantiated by our institutional records.

We take such matters seriously.

Every legitimate Gerardo’s student and alumnus has invested considerable time, effort, discipline, and resources to earn the credentials carrying our institution’s name. Their qualifications represent training that was earned—not assumed, fabricated, or imitated.

We will therefore protect the integrity of our students, alumni, institutional records, and credentials.

Gerardo’s School of Culinary Arts reserves the right to pursue appropriate administrative and legal remedies against any individual found to have falsified, fabricated, altered, or misrepresented documents or credentials for the purpose of falsely claiming enrollment, graduation, or affiliation with the institution, subject to applicable law.

We likewise extend our appreciation to the establishment concerned for exercising proper due diligence and contacting us directly for verification.

To our industry partners and prospective employers—whether in the Philippines or abroad—when in doubt, verify with us.

Authenticity protects employers.

Integrity protects the profession.

And earned credentials protect those who worked for them.

GERARDO’S SCHOOL OF CULINARY ARTS
182 NLSA Road, Barangay Lagao
General Santos City, Philippines

Official Website: www.gerardosculinary.ph

23/09/2026

Gerardo’s School of Culinary Arts proudly announces the deployment of five students from Batch 60 to the Culinary Arts Department of Shangri-La Boracay for their On-the-Job Training.

A chef’s journey is built on more than technical knowledge. It is shaped by discipline, consistency, adaptability, and the ability to perform in a professional kitchen where excellence is expected every single day.

At Gerardo’s, we believe that the transition from culinary student to culinary professional begins with meaningful industry experience. Through our partnerships with internationally renowned luxury hotels, our students are given the opportunity to apply their training, learn from experienced culinary teams, and experience the standards of world-class hospitality firsthand.

For these five aspiring chefs, Shangri-La Boracay represents the next chapter of their culinary journey—an opportunity to turn years of training into real-world experience and take another step toward the careers they have worked so hard to pursue.

We proudly recognize our Batch 60 OJT candidates:

• Jadrick Xavier Balangue
• Donabelle Deguma
• Laicca Joey Dela Salde
• Axl Guerrero
• Kristelyn Pascual

Your Gerardo’s family is proud of how far you have come. As you enter this new chapter, carry with you the discipline, professionalism, and dedication that have brought you this far. Embrace every opportunity to learn, take pride in your craft, and represent your school with excellence.

Your training has prepared you for this moment. Now, it’s time to make your mark.

Congratulations and best of luck, future chefs! 🔥

Gerardo’s School of Culinary Arts Training Future Culinary Professionals Since 2003.

20/09/2026

MASTERS OF THE SEA

From Pressure and Failures to the International Waters of Holland America Line

The Journey of Chef Baby Jean Estrada

Chef Baby Jean Estrada
Chef, MS Oosterdam
Holland America Cruise Lines
Seattle, Washington,
USA

Not all success stories begin with excellence.

Some begin with confusion inside the classroom, repeated examinations, sleepless nights, pressure-filled laboratories, and the painful feeling of being left behind while others move ahead.

For Chef Baby Jean Estrada of Libungan, North Cotabato, the road toward becoming an international chef was never smooth or easy. Yet today, she proudly sails across international waters as a Chef onboard the MS Oosterdam of Holland America Line - one of the world’s most respected cruise brands.

Her story is not merely about success. It is about endurance.

Before enrolling at Gerardo’s School of Culinary Arts, Baby Jean already knew about the school’s reputation. Former students spoke highly of the training, discipline, and pressure-oriented environment that made Gerardo’s different from ordinary culinary schools.

What she did not realize at the time was just how demanding that environment truly was.

“From shifting schedules to difficult exams that I sometimes could not understand, I experienced being left out many times,” she recalled. “There were repeated exams that almost exhausted me.”

At the time, those struggles felt overwhelming. But looking back now while working onboard an international cruise ship, she understands their value.

“Those struggles built me to where I am today.”

Like many aspiring chefs, Baby Jean did not immediately enter the glamorous world of international hospitality. She first gained practical experience as Kitchen Staff at The Fatcow Bistro in Davao City, owned by Chef Darence Patrick Co. There, she learned the realities of kitchen operations, teamwork, and consistency under pressure.

But the bigger dream remained alive.

Eventually, that dream led her to Holland America Line’s MS Oosterdam, where she now works as part of the galley operations at the ship’s busy Lido Market - a fast-paced environment where precision, speed, communication, and cleanliness are non-negotiable.

“The preparation time we have onboard is very small,” she explained. “As a Kitchen Assistant, you must manage your time properly. No excuses. No space for mistakes.”

Ironically, the same strict routines she once struggled with at GSCA became the very tools that now help her survive and perform in one of the world’s most demanding culinary environments.

Among the lessons that stayed with her most were the school’s shifting schedules and its “Fast and Clean” discipline during laboratory operations and general cleaning procedures before and after service.

“In cruise ship operations, cleanliness is very important,” she said. “Skills can be taught. Attitude can be fixed. But cleanliness must already be part of you because safety is always the priority.”

For Baby Jean, one thing that separates Gerardo’s graduates from many others is not only technical knowledge, but the ability to function under pressure while maintaining professionalism and discipline.

“Everyone knows how Gerardo’s builds you and prepares you for the field you choose,” she shared. “When your Head Chef speaks to you while you are preparing something, you must listen and respond properly. Communication is very important.”

Life onboard a cruise ship, however, is far different from what many young students imagine.

To outsiders, cruise ship work often appears glamorous - traveling around the world while earning a living. But behind the beautiful ports and ocean views is a physically and mentally demanding reality.

“People think working on a cruise ship is just traveling the world for free,” Baby Jean explained. “But it’s not. It means long hours of standing, endless preparation, lack of sleep, and language barriers.”

Even so, she admits that the intense pressure she experienced during her student days at GSCA helped prepare her mentally for life at sea.

“Actually, I was not totally prepared for sailing,” she confessed. “But when I remembered all the struggles I encountered, the sleepless nights, sacrificing just to understand the topics, and even the shouting inside the laboratory, I realized those were enough to make me ready to sail and stand out.”

Today, as she continues her journey onboard Holland America Line, Chef Baby Jean carries with her not only culinary skills, but also a message for young aspiring chefs who may currently be struggling with failures, pressure, or self-doubt.

“Don’t let your failures define you - let your failures shape you,” she said. “It’s okay to be left out. It’s okay to fail a couple of times. Keep learning because learning is a tool. A tool you can use to empower yourself to become a better person.”

“And enjoy every step of the journey because there is always a path for you.”

From difficult examinations inside the classrooms of Gerardo’s School of Culinary Arts to the demanding galley operations of an international cruise ship, Chef Baby Jean Estrada’s story is proof that success does not always belong to the strongest at the beginning.

Sometimes, success belongs to those who simply refuse to quit.

A brutal industry that requires a strong character and world-class training. Get both in Mindanao's #1 Culinary Institution!

18/09/2026

TATAK GERARDO’S

Chef Hanrey Alba Villagantol
2nd Cook, MS Mein Schiff 5
TUI Cruises
Hamburg, Germany
Gerardo’s Culinary Batch 18

Not every chef begins with a clear path—and Chef Hanrey Alba Villagantol proves that where you start does not define where you finish. Once a college dropout and self-described “tambay,” his journey took a decisive turn when he enrolled at Gerardo’s School of Culinary Arts. What began as a simple decision quickly became a transformation. Through discipline, relentless training, and exposure to real kitchen pressure, GSCA became what he calls his “rehabilitation center”—a place that rebuilt not just his skills, but his mindset.

At GSCA, Chef Hanrey learned the fundamentals the hard way: long hours, strict standards, and the constant demand to perform. From “cooking on paper” to executing in the kitchen, he developed the discipline and habits that would later define his career. His On-the-Job Training at Shangri-La Mactan Resort & Spa further sharpened his professionalism, embedding the Codes of Professionalism into his daily routine until excellence became second nature.

Today, as a 2nd Cook aboard Mein Schiff 5, Chef Hanrey operates in one of the most demanding environments in the culinary world—the cruise ship galley. Rotating across stations and cuisines, he thrives under pressure, adapting quickly and delivering consistent results. In an industry where 11–14 hour shifts, rough seas, and zero room for error are the norm, he stands out for his resilience, versatility, and ability to step up when leadership is required.

What separates him from others is simple: adaptability and mental toughness. While many struggle with the unpredictable nature of international kitchens, Chef Hanrey embraces it. He understands that in this profession, every day is a test—and every challenge is an opportunity to rise higher.

His message to aspiring chefs is grounded in reality and grit:
You don’t need a perfect past to build a powerful future. Whether you were once lost, unsure, or underestimated—this path is open to you. But make no mistake, this profession demands everything. Stay strong, keep moving, and never quit. Because in the end, as he puts it best: “Your hard work will never betray you.”

Do you want to become a successful chef and start a career overseas? Enroll now in Mindanao's #1 Culinary Institution!

16/09/2026

Tatak Gerardo’s

Chef Anna Grace Zuniega
Demi Chef de Partie
Mövenpick Hotel Mactan Island Cebu

From OJT trainee to a respected kitchen leader in one of the country’s premier resort hotels, Chef Anna Grace Zuniega’s story is proof that success does not always require leaving the Philippines. Some chefs build their careers quietly but solidly right here at home — through consistency, discipline, and years of dedication inside professional kitchens. That is the spirit of Tatak Gerardo’s Philippines.

Chef Anna Grace, a proud graduate of Gerardo’s School of Culinary Arts Culinary Batch 35, is currently serving as Demi Chef De Partie at Mövenpick Hotel Mactan Island Cebu, where she has built nearly a decade of professional kitchen experience after being absorbed by the hotel during her OJT days.

Born and raised in General Santos City, Chef Anna Grace’s culinary journey began with a dream shared by many aspiring chefs — to survive and thrive in a real professional kitchen. What she found at Gerardo’s was not merely culinary lessons, but a culture of discipline, resilience, professionalism, and respect for the brigade system.

While many graduates seek opportunities abroad, Chef Anna Grace chose to continue growing in the Philippines, steadily climbing the ranks inside one of Cebu’s respected hospitality institutions. For her, success was never measured by distance from home, but by growth, stability, and mastery of her craft.

Looking back, she credits GSCA for preparing her mentally and emotionally for the realities of kitchen life.

“I learned how to be tough, stay positive, respect my superior chefs, and be professional,” she shared. “I became a strong woman and learned that there is no gender when it comes to working in the kitchen.”

That mindset became one of her greatest strengths. In an industry known for pressure, long hours, and demanding standards, Chef Anna Grace learned early that professionalism and patience matter just as much as technical skill.

She openly admits that entering a professional kitchen for the first time was a wake-up call.

“Being an OJT and being an employee are totally different,” she explained. “But I was thankful because our chefs at GSCA already trained us to understand that real kitchen work will always be tough.”

Those lessons carried her through nine years in the same hotel — a remarkable achievement in an industry where turnover is often high. Through the years, she developed not only as a chef, but as a person. Patience, maturity, humility, and passion became part of her daily work ethic.

Today, Chef Anna Grace stands as one of the many examples that Gerardo’s graduates can succeed not only abroad, but also within the Philippine hospitality industry itself. Her story reflects the same qualities seen in Gerardo’s alumni around the world: discipline under pressure, respect for hierarchy, professionalism, and quiet excellence.

To aspiring chefs considering enrolling at Gerardo’s School of Culinary Arts, her message is straightforward and sincere:

“This school will help you grow not only as a chef but also as a person. The trainings and experiences will prepare you for the real kitchen environment. If you are passionate, hardworking, and willing to learn, you will gain a lot from this school.”

Tatak Gerardo’s Philippines celebrates chefs like Chef Anna Grace Zuniega — professionals who continue to raise the standards of Filipino hospitality, proving that world-class excellence can also be built right here at home.

Imagine landing an employment in one of the Philippine's best hotel chains straight from your OJT! Enroll now in Mindanao's #1 Culinary Institution!

14/09/2026

Tatak Gerardo’s: Masters of the Sea

Chef Ladylyn Perez Cordero
Chef De Partie– Queen Grill Restaurant
On board the luxury cruise ship Queen Anne of Cunard Line
Southampton, United Kingdom

GSCA Culinary Batch 23

From the humble town of Norala, South Cotabato to one of the most luxurious dining rooms sailing the seas today, Chef Ladylyn Perez Cordero has proven that passion, discipline, and resilience can take a Gerardo’s graduate across the world.

Chef Ladylyn is currently working as a Chef de Partie at the prestigious Queen Grill Restaurant onboard the newly launched Queen Anne, one of the flagship vessels of Cunard Line based in Southampton, United Kingdom. Before joining Queen Anne, she also served onboard the legendary Queen Victoria and Queen Elizabeth — making her part of Cunard’s elite “Three Queens” experience, something very few Filipino chefs can proudly claim.

What started as simple curiosity during her student days at Gerardo’s School of Culinary Arts eventually turned into a lifelong passion.

“At first, cooking was simply fun and exciting for me. But along the way, I realized that every dish carried creativity, emotion, and purpose. That was the moment I understood that the kitchen was where I truly belonged.”

During her time at GSCA, Chef Ladylyn embraced every challenge and every training opportunity inside the school kitchens. According to her, there was no single lesson that defined her success - it was the entire experience itself.

“Every day at GSCA prepared me for the realities of the kitchen. The training taught me how to make decisions, adapt under pressure, and become stronger through experience.”

Now working in one of the most demanding international culinary environments, Chef Ladylyn says the greatest reality of working abroad is learning to thrive in a world filled with different cultures, religions, beliefs, and personalities.

“You meet people from different nationalities with different ideas and traditions. You must learn flexibility, teamwork, and respect. In the cruise industry, diversity is part of everyday life.”

Her journey aboard Cunard ships also opened doors to unforgettable experiences - from serving Hollywood celebrities to meeting members of the British Royal Family onboard. Today, she proudly serves as a Vegetarian Chef at the exclusive Queen Grill Restaurant, one of the most luxurious dining venues onboard Queen Anne.

Despite the glamour and prestige of international cruise life, Chef Ladylyn never forgot where her foundation was built.

“The vision, mission, and core values of GSCA helped shape my career and opened opportunities for me around the world.”

To aspiring chefs dreaming of international success, her advice is simple yet powerful:

“Dream high. Open yourself to challenges. GSCA will help prepare you to become competitive in the real world because the world is waiting for more skilled and disciplined Gerardo’s students.”

Chef Ladylyn’s story is another shining reminder that the “Tatak Gerardo’s” standard is not measured only by titles or destinations, but by the ability to compete globally while carrying humility, professionalism, and excellence wherever the seas may lead.

From South Cotabato to the Three Queens of Cunard — truly a Master of the Sea.

Tatak Gerardo’s: Masters of the Sea

Chef Ladylyn Perez Cordero
Chef De Partie– Queen Grill Restaurant
On board the luxury cruise ship Queen Anne of Cunard Line
Southampton, United Kingdom

GSCA Culinary Batch 23

From the humble town of Norala, South Cotabato to one of the most luxurious dining rooms sailing the seas today, Chef Ladylyn Perez Cordero has proven that passion, discipline, and resilience can take a Gerardo’s graduate across the world.

Chef Ladylyn is currently working as a Chef de Partie at the prestigious Queen Grill Restaurant onboard the newly launched Queen Anne, one of the flagship vessels of Cunard Line based in Southampton, United Kingdom. Before joining Queen Anne, she also served onboard the legendary Queen Victoria and Queen Elizabeth — making her part of Cunard’s elite “Three Queens” experience, something very few Filipino chefs can proudly claim.

What started as simple curiosity during her student days at Gerardo’s School of Culinary Arts eventually turned into a lifelong passion.

“At first, cooking was simply fun and exciting for me. But along the way, I realized that every dish carried creativity, emotion, and purpose. That was the moment I understood that the kitchen was where I truly belonged.”

During her time at GSCA, Chef Ladylyn embraced every challenge and every training opportunity inside the school kitchens. According to her, there was no single lesson that defined her success - it was the entire experience itself.

“Every day at GSCA prepared me for the realities of the kitchen. The training taught me how to make decisions, adapt under pressure, and become stronger through experience.”

Now working in one of the most demanding international culinary environments, Chef Ladylyn says the greatest reality of working abroad is learning to thrive in a world filled with different cultures, religions, beliefs, and personalities.

“You meet people from different nationalities with different ideas and traditions. You must learn flexibility, teamwork, and respect. In the cruise industry, diversity is part of everyday life.”

Her journey aboard Cunard ships also opened doors to unforgettable experiences - from serving Hollywood celebrities to meeting members of the British Royal Family onboard. Today, she proudly serves as a Vegetarian Chef at the exclusive Queen Grill Restaurant, one of the most luxurious dining venues onboard Queen Anne.

Despite the glamour and prestige of international cruise life, Chef Ladylyn never forgot where her foundation was built.

“The vision, mission, and core values of GSCA helped shape my career and opened opportunities for me around the world.”

To aspiring chefs dreaming of international success, her advice is simple yet powerful:

“Dream high. Open yourself to challenges. GSCA will help prepare you to become competitive in the real world because the world is waiting for more skilled and disciplined Gerardo’s students.”

Chef Ladylyn’s story is another shining reminder that the “Tatak Gerardo’s” standard is not measured only by titles or destinations, but by the ability to compete globally while carrying humility, professionalism, and excellence wherever the seas may lead.

From South Cotabato to the Three Queens of Cunard — truly a Master of the Sea.

Take one step closer to your maritime career and enroll now in Mindanao's #1 Culinary institution!

12/09/2026

TATAK GERARDO'S

Chef Eulogio Lloyd Barrientos

Batch 08
Private Chef / Personal Chef
KCC Holdings and Company
General Santos City

Some success stories begin with a dream of becoming a chef. Chef Eulogio Lloyd Barrientos' story is different.

His journey with Gerardo's School of Culinary Arts started sometime in 2008 or 2009, during one of the most uncertain periods of his life. Like many young people, he was struggling to find work and was surrounded by distractions, temptations, and influences that could have easily led him down the wrong path.

But Lloyd had one goal in mind: he wanted to build a better future and someday work abroad.

Then he discovered Gerardo's.
Ironically, he never dreamed of becoming a chef.

In fact, he openly admits that he had no interest in cooking at all. He did not even know how to cook rice using a rice cooker. His only objective was simple: find a stable career that could help him achieve his dream of working overseas.

He still vividly remembers his first conversation with Chef Gerry Arbis.

"What is your purpose for enrolling here?" Chef Gerry asked.

His answer was straightforward.

"I just want to get a job."

Neither of them knew at the time that this simple conversation would become the beginning of an extraordinary journey.

For Lloyd, Gerardo's was never just about recipes, cakes, or culinary techniques.

The school taught him discipline, patience, perseverance, respect, and the ability to stay focused on a goal despite setbacks.

One lesson in particular stayed with him throughout his career:

"Just because you don't get your opportunity today doesn't mean tomorrow will be the same."

He learned that success is not measured in days or weeks but is built through years of dedication, training, sacrifice, and hard work.

One memory still makes him smile today.

While learning cake decorating, Chef Faith Arbis once hit his hand because it was too stiff and awkward while working.

At the time, he got upset.

Today, he laughs about it.

Instead of discouraging him, the experience became motivation to improve.

He realized that in a professional kitchen, carelessness has consequences. Everything must be organized, precise, and intentional.

That lesson would later serve him well in some of the most demanding kitchens in the world.

After graduation, Lloyd steadily climbed the ranks of the culinary profession and eventually joined Norwegian Cruise Line.

What started as a job evolved into a highly successful international culinary career.

Through hard work and determination, he became Chef Tournant, managing his own station and later transitioning into Teppanyaki, where opportunities for higher earnings awaited.

For ten years, he worked aboard cruise ships, traveling extensively and gaining world-class experience.

One of the defining moments of his career happened during the busiest service periods onboard.

As the chef responsible for a special order station, Lloyd supervised two assistant cooks and one cook.

Whenever operations became overwhelming, the Executive Chef would repeatedly call out:

"Chef Lloyd, I need you here!"

"Chef Lloyd, the line needs refill!"

For Lloyd, those moments became validation of his value and competence.

It was then that he realized he had become someone the team relied upon when things became difficult.

Like many successful cruise ship chefs, Lloyd eventually explored opportunities beyond shipboard life.

He applied for Australia's Chef Migration Program and was accepted. At that time, cruise ship chefs were among the professionals highly sought after by Australian employers.

Everything seemed set. Australia was within reach. Then life presented him with a different opportunity.

KCC Holdings and Company offered him a position as a Personal Chef.

Initially, he was reluctant. Accepting the offer meant putting Australia aside.

But his wife offered a perspective that changed everything.

After spending ten years working away from home and still not having children, family had become their priority.

His wife simply told him: "Try it. At least we'll be together here with the baby."

He listened.

Today, Lloyd serves as Personal Chef for one of the country's most respected business families. The company provided exceptional benefits and compensation comparable to what he was earning at sea.

More importantly, it gave him something no amount of money could replace: Time with his wife and child.

Looking back, Lloyd credits much of his professional success to the standards and discipline instilled by Gerardo's School of Culinary Arts.

The rigorous training, strict instructors, and demanding expectations prepared him exceptionally well for HACCP-compliant American cruise ship kitchens.

Before joining Norwegian Cruise Line, some people warned him that he might not survive the pressure of cruise ship operations.

To his surprise, what others considered "extremely busy" felt normal to him.

The intensity of training at Gerardo's had already prepared him for those challenges.

As Lloyd jokingly recalls:

"They were already exhausted, while for us Gerardo's-trained chefs, it still felt normal."

Message to Future Chefs

Today, Chef Lloyd has a simple but powerful message for current students and aspiring culinary professionals:

"Take your training seriously. Everything your instructors are teaching you today will happen in a real kitchen someday."

He reminds students not to ignore discipline, correction, or strict standards because the professional world is far more demanding than any classroom.

"All the shouting, pressure, and corrections you experience as a student are preparing you for real life. The actual kitchen can be even tougher."

For him, culinary education is not about comfort.

It is about preparation.

As he puts it:

"Gerardo's does not train actors or actresses. Gerardo's prepares you for battle—the real battle of your career."

Today, the young man who once enrolled simply because he wanted a job is now addressed as "Chef" by celebrities, high-ranking government officials, military generals, and distinguished personalities.

People shake his hand with respect and say:

"Nice meeting you, Chef Lloyd."

Even now, he sometimes finds it hard to believe how far he has come.

And if he could speak to his younger self, he would simply say:

"Good job, kid. I salute you for enrolling at Gerardo's School of Culinary Arts and having the courage to chase your dream."

For Chef Lloyd Barrientos, Gerardo's was more than a school.

It was the turning point that transformed uncertainty into purpose, discipline into success, and a simple dream into a life beyond anything he once imagined.

Tatak Gerardo's. From dreaming of having a job to becoming a chef respected around the world

Be the successful chef you have always dreamed to be! Enroll now in Mindanao's #1 Culinary institution!

Address

GSCA Building, NSLA Road, Barangay Lagao
General Santos City
9500

Opening Hours

Monday	10am - 5pm
Tuesday	10am - 5pm
Wednesday	10am - 5pm
Thursday	10am - 5pm
Friday	10am - 5pm
Saturday	10am - 12pm

Telephone

+639177269635

Website

https://gerardosculinary.ph/

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