Perfecting a craft takes time and investing your talent is just as important. As the famous saying goes, “Practice makes perfect”. With this in mind, SISFU continues to provide our students excellent training through world class seminars and workshops that we believe will be highly beneficial for them.
In line with preparing our students, SISFU partnered with the Meat and Livestock Australia (MLA) which was led by the Master Butcher and Technical Consultant of MLA, Mr. Barry Lloyd, who gave excellent hands on training on butchery and meat handling with our culinary students. The workshop, which began with a short talk on how to determine different kinds of meat to the actual meat handling, highlighted exquisite precision and practice which the students experienced.
Photo shows (L-R): SISFU Culinary students, Jan Emiel Lasala, Katsuaki Sekijima, Jeric Montilla, Katherine Danielle Corpus, Xenna Marie Rivera, John Clarence Suliva, Patricia Michaela Ting, Grace Faustino, Alyanna Katrina Lumaad, Felicia Ken Mardo, Regina Clarisse Miranda and Kimly Galicia with SISFU Head Instructor for Culinary Arts, Chef Alvin John (in black), Master Butcher and Technical Consultant of MLA, Mr. Barry Lloyd and Business Development Manager, Food Service and Trade, Ms. Therese Villanueva and SISFU Assistant Instructor, Mr. Ryan Pido.