GETTING READY FOR THE FUTURE, TODAY
Jolly University Year 3 conducts Boot Camp series, kicks off Food Congress and Grand Cook-Off Challenge for aspiring entrepreneurs and budding chefs, and the door of learning and career opportunities opens wide once more at the Jolly University, as the highly successful campus-wide search continues to set ablaze young minds and empowered dreams on its third consecutive year.
With the Jolly University on its tracks, Jun Cochanco, President of Fly Ace Corp., exclusive marketer and distributor of Jolly Food Line, said he is keenly expecting to see a new generation of passionate, talented leaders and entrepreneurs arise from the Boot Camp.
“I am truly delighted with the turnout of Boot Camp participants this year, we received more inquiries and entries which showed Jolly University has successfully gained momentum throughout the years. Ultimately, we hope to inspire these students, and they remember what they have learned here and apply those lessons when they have a food business in the future,” Cochanco reiterated.
Learning from the masters
For Year 3, Jolly University welcomes its new batch of promising students from all over the metro to participate in the boot camp where they will be given hands-on training and seminars featuring industry practitioners: Competitive Advantage by Francis Kong, Food Styling by Jolly University Head Master Chef Mitchie Sison and Chef Justin Sison, Food Photography by Fujifilm’s advocate Arnold Santos, Blogging by Jolly brand ambassador/ blogger Frances Amper Sales, Food Viral Video making by director Lorenzo Marcos, Financial Wellbeing by Security Bank's Martin Belgado, and How to become a successful chef by Chef Benedicto “Ben” Bernardo and Chef Wix of Cook Magazine among many others.
Among the interesting workshop highlights is the talk on How to Become a Successful Chef, Chef Ben keenly advised the students not only to learn the basics of cooking, but also develop a well-rounded personality which is a combination of passion, skills and knowledge. “Our profession is more than just cooking, it’s a tedious process that can test one’s patience so you better have the passion, the ambition, to feed your mind by continuously learning by yourself and from others. Make everything that you do, matter,” he stressed.
Meanwhile, Mom blogger Frances Amper Sales (www.mommytopaz.com) engaged the participants to the fascinating world of blogging. “Social media blogging is very important. It can open doors for you. Through various online platforms, you can create marketing tools that can help you build networks and relationships with like-minded people, as well as people who can help you expand your careers and businesses in the future,” said Amper Sales.
For the other legs of the Bootcamp, featured resource speakers and seminar topics are as follow: Janice Villanueva (Events Management), Chef Kalel Chan (Corporate Chef of The Raintree Restaurant Group), Raffles (Service Key to Excellence), Leo de Leon of Allegro Beverages (Finding Your Niche in the Market), Cook Magazine (How to Start Your Own Business), Jay Chui of Carbon Digital (Digital Trends in the Food Industry) and MoistCom (Role of PR in the Food Industry), Francis Kong (Defining your Competitive Advantage), Glad (How to Minimize Kitchen Wastage), Karla Reyes (How to Start Your Own Business) and Jasmine Capule (Wine 101 and Wine Pairing).
For Lorenzo Juaquin of University of Sto. Tomas, the Boot Camp is a very enriching experience. “I learned to use blogs and make viral videos to promote myself and my passion.”
Another student, John Prestin of La Consolacion College-Manila, liked the talk on the importance of money, making smart investment and financial savings. “I’m also inspired by the workshops on becoming a good chef, cooking, and preparing food with style. On photography, I learned a lot about capturing the best shots by showing the right style and image of the subject. About social media blogging and video making, now I know that these can be used to earn and promote something you are passionate about.”
Lastly, Benmar Bolus of Polytechnic University of the Philippines, said the boot camp experience gave an exciting preview of the vast career opportunities that await them. “I learned that success entails patience, perfect timing and hard work. One also has to be a risk-taker and creative.”
A Grand Affair of Learning and Flavors
This year’s Jolly University delegates and participants can hope to advance their future careers through the Jolly Food Congress that happens on March 4, 2016 at Le Pavillon, Pasay City. Featuring highly interactive and informative seminars, event highlights include forums and culinary demonstrations, personality/career and entrepreneurship workshops that will be presented by noted industry leaders. The event also includes booths, stage activities that will be presented by various brand and media partners.
Not to be missed out as well is another exciting event highlight -- the grand culminating activity called the Cook-Off Challenge where group representatives, as well as individual culinary talents, can vie for greatness and prestige in different categories. “We are highlighting individual talents and capabilities this year. As much as it is fun and entertaining to have group competitions, Jolly University brings out the full leadership potentials of a person during individual participation,” said Chef Mitchie.
Categories for the Cook-Off Challenge (Group/Individual) are as follow: Main Dish Competition (featuring Jolly Food Line, Jolly Heart Mate Canola Oil and Jolly Claro Palm Oil), Dessert Competition (featuring Jolly Food Line, Jolly Heart Mate Canola Oil and Jolly Claro Palm Oil), Pasta Competition (featuring Dona Elena Al Dente Pasta), Mocktail Competition (featuring May Sparkling Juice, Gerolsteiner, Welch's, Rauch Happy Day, Old Orchard, Mott's and Cocio) and Latte Art Throwdown, (featuring Jolly Cow and Allegro Beverages). The participants this year can win as much as P50,000 worth of cash and prizes including products from Fly Ace Corporation, Masflex, Fujidenzo, Glad, Pyrex and Corelle. In addition to that, they will be given an integrated culinary training at Fly Ace Corporation under Chef Mitchie Sison.
The Jolly University Food Congress and Grand Cook-Off Challenge is supported by brand partners Masflex, Whirpool, Tecnogas, Fujidenzo, Security Bank, Allegro Beverages, Pyrex, Corelle, Glad, Raintree Group of Restaurants and Booster-C, and media partners Cook Magazine, Breakfast Magazine, Food Magazine, Appetite Magazine, Celebrity Mom, Entrepreneur, Business Mirror, CNN Philippines, Eagle Broadcasting and Crossover.