French classical culinary training helped developed my own food philosophy - Miko
Together with the Embassy of France to the Philippines, the Campus France Manila office presents Alumni Stories.
This is a series of short video testimonials from Filipino alumni of French higher education institutions, covering different disciplines, where they share their experience as Filipino students in France, the challenges and highlights of their stay, as well as some tips and advice to fellow Filipinos who are considering to pursue their studies in France.
Say 👋 bonjour 👋 to Miko, chef and restaurateur at Metronome! She completed an intensive professional program in French cuisine at FERRANDI Paris
Through our #AlumniStories, learn more about her immersion in 🇫🇷 cuisine and how her training in a global capital of gastronomy has influenced her own culinary identity.
Miko shares with us what led her to #ChooseFrance to develop her culinary skills and knowledge.
Did you know that France is a global capital of gastronomy? 🇫🇷🧀🍽🍷Since 2010, the French gastronomic meal has been recognized by UNESCO as part of the world's intangible cultural heritage. Learn more about it here: Gastronomic meal of the French
From seeing a photo in a culinary magazine to doing more research about the school, Miko recalls how and why she decided to pursue an intensive professional program in French cuisine at FERRANDI Paris.
What is it like applying to the intensive professional program in 🇫🇷 cuisine at Ferrandi? What are the requirements that need to be prepared? Miko tells us that it was similar to a job application! Take a look at what the application process is like 👇
Miko's French experience in the kitchen and building a professional network
She tells us about her stage (internship) and how the experience of cooking in a professional 🇫🇷 kitchen was a first taste of what was to come in her culinary career.
In choosing to hone her culinary skills at FERRANDI Paris, Miko also was also able to build a professional network and it helped her in finding an international opportunity to further develop her techniques in the kitchen and her knowledge in running a restaurant. 👩🍳🔪⏲
PS: In this video, we also get to see some of her work at Metronome, where she is the chef and co-owner!
Miko's influences: ingredients and French Food
Miko explains to us how she uses a mix of 🇵🇭 and 🇫🇷 ingredients to create dishes that are seamless and are global in flavor at her restaurant, Metronome.
Miko had a difficult time telling us her favorite French dish because there's too many to choose from! 🧀🥐🍷🥩Eventually, she was able to come up with her ideal French menu, composed of an entrée (appetizer), plat (main), and dessert.
In the final video of this round of our AlumniStories, Miko shares some tips and advice to fellow Filipinos 🇵🇭
who would like to develop their skills and knowledge in France, and who are interested in following a similar path as hers in the world of culinary arts and gastronomy 👩🍳👨🍳🥘🍷🍽
Like Miko who pursued an intensive professional program in French cuisine at Ferrandi PARIS, we invite you to #ChooseFrance, a global capital of gastronomy!
