Kitchen laboratory makeover for young, aspiring chefs

The De La Salle–College of Saint Benilde (DLS-CSB) has unveiled the newly upgraded Salle de Cuisine at the Angelo King International Center (AKIC), giving Culinary Arts Management students a modern, flexible space for hands-on learning.

The renovated kitchen now features a Rational iCombi Pro oven, an induction stove with a built-in air extractor, and soon, an upright chiller and freezer, full-size sink, and retractable outlets. With its former theater seating removed and an exposed-beam ceiling installed, the space now functions as a bright, adaptable workshop area. Modular, wheeled furnishings further support various class setups, from demonstrations to masterclasses.

Chef Giselle de la Cueva, Culinary Laboratory Unit Head, shared that the refreshed facility will be used for subjects like Culinary Research and Culinary Development. “Here, students can turn their concepts into real culinary innovations and refine them for industry application,” she said.

The launch featured interactive food stations, including pan de sal with smoked Certified Angus beef brisket, dumpling laksa, roll-your-own lumpia and miso caramel cannoli.

Werdenberg Group of Companies CEO Werner Berger praised Benilde’s commitment to shaping the country’s future chefs, noting that the kitchen “is where passion meets precision and teamwork transforms ideas into meaningful experiences.”