Gerardo's School of Culinary Arts

MASTERS OF THE SEA
Chef Harvey Nebres
Chef, Sky Princess
Princess Cruise Lines
Fort Lauderdele, Florida
USA
Culinary Batch 45

From Malapatan to the World: The Journey of Chef Harvey Nebres Aboard Sky Princess.

In the quiet town of Lun Padidu in Malapatan, Sarangani Province, a young man once dreamed of building a better future through cooking. Like many aspiring chefs, he started with simple ambitions, uncertain of how far those dreams could take him. Today, that same young man is now sailing across international waters as Chef aboard the luxurious Sky Princess - proudly carrying with him the discipline, resilience, and “Tatak Gerardo’s” spirit that helped shape his career.

Meet Chef Harvey Nebres of Gerardo& #39;s School of Culinary Arts Culinary Batch 45.

Chef Harvey’s journey was never easy. Like many successful chefs, his path was built on patience, sacrifice, and persistence. During his student days at GSCA, he learned far more than recipes and cooking techniques. The school trained him in discipline, teamwork, sanitation, time management, professionalism, and the ability to work under pressure -qualities that would later become essential in international kitchens.

One of the turning points in his career came during his On-the-Job Training at Discovery Boracay. At the time, opportunities were difficult to secure because of the pandemic, and the waiting period tested both his patience and determination. But instead of giving
up, Chef Harvey stayed focused on his goals. He ignored distractions, worked quietly, and continued improving himself until he was eventually hired as a casual employee by Discovery, where he gained valuable experience working in a professional resort
environment for nearly two years.

That experience became his stepping stone toward an even bigger dream - working abroad.

Today, Chef Harvey serves aboard the Sky Princess as a Chef, operating in one of the most demanding culinary environments in the world. Cruise ship kitchens are known for their fast-paced operations, multicultural teams, strict international standards, and
relentless pressure during service. Yet for Chef Harvey, the transition became manageable because of the strong foundation he developed at GSCA and through his years in professional kitchens in the Philippines.

Working onboard also taught him an important reality that many aspiring chefs do not immediately see. Behind the glamour of working abroad are long hours, physical exhaustion, homesickness, and the daily challenge of maintaining excellence under pressure. According to Chef Harvey, success in the culinary industry does not happen overnight. It requires discipline, emotional strength, consistency, sacrifice, and continuous learning.

One thing that helped him stand out in international kitchens was his ability to adapt quickly. Having been trained in proper kitchen procedures, sanitation, knife skills, and fast-paced operations, he was already familiar with the standards expected in professional kitchens abroad. More importantly, he carried the right attitude - willing to learn, accept corrections, and continuously improve - qualities highly valued by senior chefs and supervisors.

Looking back at his journey, Chef Harvey remains proud of his roots and grateful for the lessons he learned both inside and outside the classroom. His story serves as another powerful reminder that success is possible for students who are willing to trust the
process, endure the pressure, and continue moving forward despite difficulties.

To aspiring chefs who dream of entering the culinary world, Chef Harvey offers simple but meaningful advice: take your training seriously, stay focused, and never stop learning. According to him, culinary school is not only about cooking - it is about building
the discipline, professionalism, and character needed to survive and succeed in the hospitality industry.

From the kitchens of Sarangani to the international waters of the world, Chef Harvey Nebres now proudly joins the growing league of GSCA alumni making waves in the global culinary industry - another proud face of Masters of the Sea and another living proof that at Gerardo’s, hard work and discipline can truly take you places.

Let us take you one step closer to your dreams of becoming a professional chef! Train with the best and equip yourself with the skills, knowledge, mental toughness, and discipline expected of all professional chefs! Enroll now in Mindanao's #1 Culinary Institution!

MASTERS OF THE SEA

Chef Myra Mae D. Berdos
Chef, Norwegian Dawn
Norwegian Cruise Line
Miami, Florida, USA
Culinary Batch 16

From Davao City to the vast kitchens of Norwegian Cruise Line, Chef Myra Mae D. Berdos stands as a testament to what discipline, resilience, and proper training can produce.

Her journey began at Gerardo’s School of Culinary Arts, where she quickly realized that culinary training was not just about cooking- it was about character. The rigorous discipline and structured environment of GSCA pushed her beyond her limits, helping her discover what she was truly capable of. Today, she carries that same foundation whether she is working on land or navigating the demanding pace of a cruise ship kitchen.

Before taking her talents to sea, Chef Myra gained international experience in Doha, working as an Assistant Cook in a food services company. This exposure, combined with her GSCA training, prepared her for the realities of a high-volume, fast-paced galley environment. Now with Norwegian Cruise Line, she thrives in a setting where precision, speed, and adaptability are non-negotiable.

According to her, one of the most valuable lessons from GSCA is menu and ingredient familiarity- a critical advantage in buffet operations where efficiency and consistency drive performance. In an environment where timing is everything, being attentive to
detail and ready for any challenge is what separates the average from the exceptional.

What truly sets GSCA graduates apart, she shares, is their ability to remain composed under pressure. “We are disciplined and organized- we take real challenges seriously,” she emphasizes. That mindset has allowed her to stand out among peers from different
parts of the world.

Her first step into a professional kitchen was a mix of anxiety and confidence- but confidence won. Backed by GSCA’s intensive training, she embraced every learning opportunity with humility and determination.

Working abroad, however, comes with its own realities. Chef Myra highlights the importance of adaptability- not just in cooking, but in dealing with diverse cultures, languages, and beliefs. Respect, kindness, and a willingness to learn- even when you already know how- are essential traits for survival and success in an international
kitchen.

She also notes the strong reputation of GSCA in the industry. Meeting people who recognize the school often comes with a reaction: “Wow, big time.” But as she points out, it’s not about prestige- it’s about the quality of training, the discipline, and the real-world preparation that GSCA instills in its students.

To aspiring chefs, her message is clear and direct:

"GSCA is not just a school- it is a training ground that will shape you for life. The discipline, the pressure, and the standards you experience will stay with you wherever your career takes you- on land or at sea."

Do you want to be trained the RIGHT way? To be prepared for your future career as a culinarian? Enroll now in Mindanao's #1 Culinary Institution!

On this blessed occasion of Eid al-Adha, the entire Gerardo’s School of Culinary Arts family extends its warmest greetings to all our Muslim students, alumni, friends, and to our Muslim brothers and sisters around the world.

May this special day bring peace to your hearts, joy to your families, and countless blessings to your homes. May the spirit of sacrifice, faith, humility, and generosity continue to inspire unity and compassion among all people.

To our dear Muslim GSCA students and alumni, thank you for being part of our growing family of future chefs and culinary professionals. Your discipline, dedication, and values continue to inspire us all.

Eid Mubarak!

From your family at Gerardo’s School of Culinary Arts.

Skill. Passion. Excellence.

TATAK GERARDO’S
From General Santos City to the Shores of Greece: The Journey of Chef Demer
John T. Sanchez

Chef Demer John T. Sanchez
Line Chef , TSILIVI Beach Hotel,
Tsilivi, Planos, Zakynthos,
Ionian Islands, Greece
Gerardo’s Culinary Batch 19

Success in the culinary world is rarely built overnight. Behind every chef working in an international luxury resort is a story of sacrifice, discipline, pressure, and persistence.

For Chef Demer John T. Sanchez of GSCA Culinary Batch 19, that journey began in General Santos City and eventually led him to the breathtaking island of Zakynthos, Greece.

Today, Chef Demer serves as a Line Chef at the prestigious TSILIVI Beach Hotel in Tsilivi, Planos, Zakynthos, Ionian Islands, Greece - a world-class destination known for Mediterranean luxury hospitality and international tourism.

But before the elegant hotel kitchens and scenic European coastlines, Chef Demer first learned the realities of professional cooking at Gerardo’s School of Culinary Arts.

Raised in Barangay Dadiangas North, General Santos City, Chef Demer entered Gerardo’s carrying a dream shared by many aspiring chefs: to build a better future through culinary arts. Before entering the international hospitality industry, he also operated a small catering business, where he learned the value of hard work,
consistency, and customer service.

According to Chef Demer, Gerardo’s immediately taught him that culinary success is built not only on talent but also on discipline and character.

“I learned that a professional kitchen is built on discipline, hard work, and character — not just cooking skills.”

That mindset would later become one of his greatest strengths abroad.

Built Under Pressure

Working inside a luxury international hotel kitchen requires more than technical knowledge. It demands speed, composure, precision, adaptability, and the ability to perform under pressure every single day.

Chef Demer credits Gerardo’s intensive hands-on training for preparing him for exactly that environment.

“The intense training prepared me for high-volume service and demanding guests. Gerardo’s taught me to stay calm, focused, and precise during busy kitchen hours.”

At GSCA, students are trained in a real-world kitchen atmosphere where standards are high and professionalism is expected from the very beginning. According to Chef Demer, this gave him a major advantage when he entered international hospitality
operations.

While many newly hired workers abroad struggle to adjust to kitchen pressure and fast- paced hotel service, he found himself ready for the demands of the industry.

“Gerardo’s hands-on training gave me the stamina, work ethic, and ‘no-task-too-small’ attitude needed in hotel kitchens.”

Beyond cooking techniques, the school also taught him food safety, kitchen hierarchy, teamwork, inventory management, and discipline - all essential skills in world-class hotel operations.

Adapting to Life in Greece

Moving from the Philippines to Greece also came with challenges outside the kitchen. Chef Demer shared that one of the biggest realities of working abroad is learning how to adapt emotionally and culturally. Language barriers, homesickness, and adjusting to a
completely different environment became part of his daily life.
Yet the mental toughness developed during his training helped him remain focused and resilient.

“There were moments of homesickness and challenges in communication, but the mental toughness I developed at Gerardo’s helped me stay focused and adapt.”

His story reflects the experience of many successful Filipino chefs abroad - technical skills may open doors, but professionalism, humility, and adaptability are what sustain long-term success.

Carrying the Tatak Gerardo’s Standard Abroad

Today, Chef Demer proudly represents the growing number of Gerardo’s graduates working in international hotels, resorts, and global hospitality operations.

For him, Gerardo’s School of Culinary Arts became more than just a culinary school. It became the foundation of his international career.

“Gerardo’s didn’t just teach me how to cook - it taught me how to grow and succeed anywhere in the world.”

His journey from General Santos City to a luxury Mediterranean resort in Greece stands as another proud example of the Tatak Gerardo’s standard - chefs trained not only with skill, but also with discipline, resilience, professionalism, and the ability to thrive under
pressure.

Advice to Future Chefs

Chef Demer has one clear message for aspiring chefs dreaming of working abroad:

“Do it, but come prepared to give it your all.”

He reminds future culinary students that success in the industry is never easy. The long hours, hot kitchens, strict standards, and constant pressure are all part of becoming a true professional.

“Don’t push back against the pressure - lean into it. That pressure is exactly what prepares you for the reality of the global culinary industry.”

Today, somewhere along the beautiful shores of the Ionian Islands of Greece, another Gerardo’s graduate continues proving that world-class chefs can indeed come from General Santos City.

And that is truly - Tatak Gerardo’s

Be equipped and trained with the best! Enroll now in Mindanao's #1 Culinary Institution!

CHIFFON CAKE MASTERCLASS IS NOW ACCEPTING RESERVATION

“Learn the Secrets of Perfect Texture and Rise”
Have you ever baked a chiffon cake that turned out flat, dense, rubbery, oily, cracked, or collapsed after cooling?

Do you wonder why some chiffon cakes are unbelievably soft, tall, moist, and cloud-like — while others become kitchen disasters?

The truth is… chiffon cake is not just a recipe.

It is SCIENCE.

In this special masterclass, Gerardo’s School of Culinary Arts will teach you the real foundations behind making professional-quality chiffon cakes — the kind served in fine pastry shops, hotels, and successful cake businesses.

✅ Learn WHY chiffon cakes rise
✅ Understand the role of egg whites, meringue stability, and air incorporation
✅ Discover the science of emulsification and proper mixing
✅ Know the common mistakes that cause sinking, shrinking, and deflation
✅ Master proper folding techniques without losing volume
✅ Learn correct baking temperatures and cooling methods
✅ Understand moisture balance, texture control, and flavor development
✅ Gain techniques used by professional pastry chefs
Whether you are:
✔ A beginner baker
✔ A home entrepreneur
✔ A cake seller
✔ A student wanting stronger baking foundations
✔ Or someone tired of failed chiffon cakes…

…this class is designed for you.

At Gerardo’s, we do not simply teach recipes.

We teach the WHY behind every process — because understanding the science is what separates guesswork from mastery.

Come discover how a simple chiffon cake can become soft as clouds, beautifully risen, perfectly moist, and professionally made.

�� Gerardo’s School of Culinary Arts
�� May 30, 2026
⏰ 1:30 PM – 5:00 PM
Limited slots only.
Reserve your seat now and finally unlock the secrets behind the perfect chiffon cake.
Gerardo’s School of Culinary Arts
“Skill. Passion. Excellence.”

GSCA Pangkabuhayan Series Continues to Empower Communities Through Livelihood Skills

A total of 37 participants benefited from the 4th session of the Seminar Pangkabuhayan Series conducted by Gerardo’s School of Culinary Arts over the weekend, as the institution continued its commitment to providing practical livelihood education to the
community during challenging economic times.

The latest session focused on Meat Processing and Processed Food Production, where participants were taught how to prepare around 10 different processed food products that can be used both for home consumption and small business ventures.

The seminar was presented by Chef George Jester Tomado, who demonstrated industry-based techniques and practical production methods designed for real-world application.

Among the products taught during the seminar were different varieties of chorizo, chicken tocino, pork tocino, beef tapa, corned beef, and other processed meat products that remain highly marketable in local communities. Participants were also given
insights on proper seasoning, preservation, handling, and production techniques necessary for small-scale food entrepreneurship.

According to GSCA, the Seminar Pangkabuhayan Series was created as the school’s response to the growing economic pressures currently affecting many Filipino families.

With rising prices of basic commodities, unstable global economic conditions, and the continuing effects of international conflicts and wars disrupting supply chains and increasing the cost of living worldwide, the school believes that practical livelihood
education has become more important than ever.

“Not everyone may have the opportunity to pursue a full culinary course immediately, but through simple livelihood seminars like these, people can already start learning skills that may help provide additional income for their families,” GSCA shared.

The school also emphasized that food remains one of the most resilient industries even during difficult economic periods. By teaching participants products that are affordable, familiar to the public, and easy to sell, the program hopes to encourage small home- based food businesses and entrepreneurial initiatives within the community.

The Seminar Pangkabuhayan Series will conclude on the first week of June with its final offering, a free Cake Decorating Course, where participants will learn piping techniques and cake decoration fundamentals under GSCA’s pastry training program.

As the series continues to draw strong public participation, GSCA reaffirmed its commitment to combining culinary education with community outreach — proving that sometimes, the best way to help people weather difficult times is to teach skills that can
put food on the table.

MASTERS OF THE SEA

Chef Krayna Savares
Sushi Chef/ MS Explorer 1
Marella Cruise Lines
United Kingdon
Culinary Batch 25

From Barangay Fatima, General Santos City to the fast-paced kitchens of an international cruise ship, Chef Krayna Savares stands as a clear example of what happens when discipline meets opportunity- and delivers.

Every chef starts somewhere. For Chef Krayna, it began with curiosity- an interest in cooking that needed direction. That direction came through Gerardo’s School of Culinary Arts, where raw passion was shaped into structured skill.

GSCA did not just teach her how to cook- it trained her how to think, move, and perform like a professional. The environment demanded discipline, accountability, and consistency. And like any real kitchen, it rewarded those who showed up prepared.

That foundation would later prove critical.

Earning Her Stripes Before stepping into the global stage, Chef Krayna built her experience the traditional way- through real kitchens, real pressure, and real expectations.

Her early career included:

 Assistant Pastry at Chef Jessie 100 Revolving Restaurant
 Cook at Le Royal Méridien Abu Dhabi for three years

These roles sharpened her technical ability, strengthened her work ethic, and exposed her to international standards. But more importantly, they tested her consistency—the true currency of any professional kitchen.

Ask her what stayed the most from her GSCA days, and the answer is immediate: discipline and time responsibility.

She recalls a lesson that continues to guide her today:

“Be ready anytime. It’s better to be early than late- because the ship will leave you.”

That line may sound simple- but in the cruise industry, it’s operational truth. Timing is everything. Delays are not tolerated. Standards are non-negotiable.

GSCA trained her for exactly that environment.

From knife skills and sanitation to mise en place and kitchen flow, the training was not theoretical- it was practical, repetitive, and aligned with real-world expectations. The result? A graduate who didn’t need to “adjust” from scratch- only to level up.

Let’s call it what it is- working abroad, especially on a cruise ship, is not the highlight reel many expect.

The reality:

 Long hours
 High-volume production
 Tight deadlines
 Cultural adjustments
 Constant pressure

It demands physical endurance, mental resilience, and emotional control.

But for those who come prepared, like Chef Krayna, it becomes a powerful platform for growth. Every service sharpens speed. Every challenge builds confidence. Every contract expands opportunity.

In a kitchen filled with chefs from different countries and backgrounds, standing out is not about being loud- it’s about being reliable.

Chef Krayna’s edge came from:
 Strong fundamentals
 Clean and organized work habits
 Confidence in ex*****on
 Ability to stay composed under pressure

These are not accidental traits- they are trained behaviors. And GSCA made them second nature. In a global kitchen, that translates directly into trust from supervisors—and trust opens doors.

Today, as a Sushi Chef / Assistant CDP onboard Marella Cruise, Chef Krayna operates in a high-standard environment where consistency, precision, and presentation are critical.

Her GSCA training served as the launchpad:
 It gave her the confidence to apply abroad
 The discipline to survive demanding kitchens
 The professionalism to earn respect

And from there, momentum took over.

A Message That Comes Full Circle

When asked what she would say to aspiring chefs, she keeps it grounded:

“GSCA is a great place to start- but only if you’re serious. You must be ready to work hard, accept corrections, and keep improving.”

And then, a statement that says everything about impact:

“I owe GSCA so much… I’m proud to be one of your students. One day, I want to teach and share my skills with future students.”
That’s not just gratitude- that’s legacy thinking.

Chef Krayna Savares is not just working abroad- she is competing, performing, and thriving in one of the most demanding culinary environments in the world.

From a student in General Santos City to a professional chef navigating international waters, her journey reflects what GSCA has always stood for:

Skill. Passion. Excellence.

And in her case- delivered daily, somewhere across the seas.

Arm yourself with not just the skills, but the mindset and work ethic to become a professional chef. Enroll now in Mindanao's #1 Culinary Institution!

INDUSTRY-STANDARD TRAINING STARTS HERE

At Gerardo’s School of Culinary Arts, we believe that serious culinary training begins with serious equipment. That is why both our Pastry Kitchen and Hot Kitchen are equipped with industry-standard KitchenAid stand mixers - trusted by professional
chefs, bakeries, hotels, restaurants, and cruise ships around the world.

We do not train students using outdated or improvised equipment. We invest in tools that mirror the realities of the modern culinary industry, so that when our graduates enter top hotels, fine restaurants, or international cruise liners, the environment already
feels familiar to them. From small-batch artisan production to high-volume kitchen operations, our students are exposed to the same standards expected in professional kitchens worldwide.

KitchenAid mixers are only part of the story. Gerardo’s also maintains larger-capacity mixers and specialized equipment designed for commercial production and advanced culinary applications. Every tool inside our laboratories serves one purpose — to prepare our students not only to pass, but to perform.

At Gerardo’s, we do not simply teach recipes.

We train future professionals using real-world systems, real-world discipline, and real- world equipment.

GSCA Culinary Batch 63 & Pastry Batch 09

The next generation begins soon.

TATAK GERARDO’S
From Tacurong City to Sydney, Australia: The Inspiring Journey of Chef Rhyan
Chef Ryan Jay Bahian
Head Chef, Stock Market Kitchen
Sydney, Australia
Gerardo’s Culinary Batch 9

From the kitchens of Tacurong City, Sultan Kudarat to leading multiple restaurant branches in Australia, Chef Rhyan Jay proves that success in the culinary world is built on resilience, discipline, and never giving up.

A proud graduate of Gerardo’s School of Culinary Arts Batch 9, Chef Rhyan now serves as the Head Chef of Stock Market Kitchen in Sydney, Australia - a position earned through years of hard work, sacrifice, and determination.

Originally from Tacurong City, Sultan Kudarat, Chef Rhyan’s culinary journey began at Gerardo’s School of Culinary Arts where he first learned the fundamentals of the profession.

“When I was a student at Gerardo’s School, I learned cooking techniques starting from the whiteboard before moving into the training kitchen. At that time, it felt like pressure, but now I see it as one of my greatest foundations and achievements as a student.”
After graduating from GSCA, Chef Rhyan started his professional career at Waterfront Insular Hotel Davao, where he spent five years sharpening his culinary skills in a professional kitchen environment. His dedication and leadership later earned him the role of Head Chef at Sitio Maupot Family Resort.

But like many dreams worth pursuing, his biggest challenge was still ahead.

In 2019, Chef Rhyan moved to Sydney, Australia together with his family in search of greater opportunities. Despite his experience back home, he understood that entering the Australian culinary industry would not be easy.

Instead of immediately becoming a chef, he humbly started as a kitchen hand just to secure a job and prove himself.

“Working abroad is not easy. You need to adjust to the weather, different cultures, and language barriers. But these challenges helped me grow stronger.”

His skills, discipline, and attitude quickly caught the attention of the restaurant management. He was eventually promoted to Chef de Partie. Only a year later, when the head chef retired, Chef Rhyan received the ultimate vote of confidence - he was personally recommended to take over the position.

Today, Chef Rhyan manages not just one, but five restaurant branches under the company.

For Chef Rhyan, one lesson from GSCA continues to guide him every single day:

“Mise en place - everything in its proper place.”

According to him, this principle shaped his mindset as a professional chef and taught him the importance of preparation, organization, discipline, and focus.

He also credits GSCA for helping him master knife skills, cooking techniques, food safety, proper handling of meats and seafood, and most importantly, the right work attitude inside the kitchen.

When asked what made him stand out abroad, Chef Rhyan proudly shared that the training he received at Gerardo’s gave him a strong foundation and confidence.

“I realized that Gerardo’s is one of the best training grounds. It gave me strong knowledge and skills in cooking techniques, knife skills, food safety, and the right work attitude.”

Like many chefs working overseas, Chef Rhyan also reminds aspiring culinarians that life abroad is not always glamorous.

There are culture shocks, different standards, and difficult adjustments that many young chefs do not expect. But according to him, patience, resilience, and adaptability are the keys to surviving and succeeding internationally.

To future chefs dreaming of following the same path, Chef Rhyan leaves this heartfelt advice:

“Stay consistent, keep learning, and don’t be afraid to make mistakes. Success takes time, but with hard work and passion, you will achieve your goals.”

Indeed, from being a student learning on the whiteboard at Gerardo’s School of Culinary Arts to becoming a respected Head Chef in Australia, Chef Rhyan Jay’s story is another shining example of true Tatak Gerardo’s - world-class skill, discipline under pressure,
and the determination to rise no matter how difficult the journey becomes.

Simply, the best of the best.

Tatak Gerardo’s.

Make yourself prepared and credible for a global culinary career! Enroll now in Mindanao's #1 Culinary Institution!

GSCA and Seda Abreeza Forge Partnership for Future Culinary Professionals

Late in the afternoon of May 21, the top leadership of Gerardo’s School of Culinary Arts met with the management team of Seda Abreeza Hotel in Davao City to finalize a partnership that will soon allow GSCA students to undergo their On-the-Job Training (OJT) at the prestigious hotel.

Seda Abreeza, one of Davao City’s respected 4-star hotels, welcomed the GSCA delegation for an extensive discussion regarding internship standards, training systems, and operational expectations for culinary trainees. Seda Abreeza is part of the Ayala Corporation through its real estate arm, Ayala Land, Inc. (ALI), with
Seda Hotels operating as a homegrown hospitality brand under Ayala Land Hospitality.

During the meeting, both parties discussed the policies of SEDA in handling OJT students, as well as the policies, discipline standards, and training requirements of GSCA. The discussions proved highly productive, with both institutions reaching a mutual understanding and agreement regarding the proposed collaboration. A formal Memorandum of Agreement (MOA) between Seda Abreeza and Gerardo’s School of Culinary Arts is expected to be signed very soon.

Those in attendance during the meeting were (from left to right): Ms. Shiela Villarias, Training Officer; Chef Gerry Arbis of GSCA; Ms. Cherry Crisostomo, Assistant HR Director; Executive Sous Chef Rogine Candelario; Chef Faith Arbis of GSCA; Chef Hanz Arbis of GSCA; and General Manager Ken Capulong of SEDA.

This partnership marks another important milestone for GSCA as it continues to expand opportunities for its students through collaborations with respected hotels and industry partners committed to professional excellence and world- class hospitality training.