Success Story – Jodie Iris Lo

Jodie Iris Lo is a graduate of Global Academy’s Grand Diploma in Professional Culinary and Baking and Pastry Arts.  She always dreamed of taking her love for food to the next level by studying in a school that could help her learn how to cook in a professional kitchen but in order for her to do so, she had to save money first.  When she was able to save enough money, she chose Global Academy to equip her with the skills she needed to succeed in this industry.  She didn’t only confine herself to learning in school, she made sure she grabbed every opportunity to learn from the chefs by immersing herself in extra-curricular activities of the school.

She had her internship at the Hyatt Regency Hotel and Casino and immediately after finishing her required hours, she got ready for the Philippine Culinary Cup last Aug 2014 to compete under the Australian Lamb Category where she won a bronze medal.  A month after the competition, she graduated and was chosen to deliver a graduation speech.  Another month later, she started her first job.

She is now working in Manila’s number 1 fine dining steakhouse, CRU at the Marriott Hotel in Resorts World Manila.  She happens to be the first woman to work in Cru’s hot kitchen as a line cook.  She gets to do mise en place, cook, and plate every dish every night.  Her favorite part will always be service time.  The adrenaline rush keeps her going especially during busy nights.  Her advice to students and alumni: “Be confident in everything you do. We all have two hands and two feet.  What other people can accomplish, you can as well.  Always have room for improvement.  Challenge yourself to do better no matter how small your tasks are. Be bad at something until you’re good at them. In our line of work it is never easy, you just get stronger and wiser. Always be humble and hungry for new knowledge and experience. Talent will get you in the door, but character will keep you in the room. Work well with different kinds of people, from stewards, service crew, hr staff, co-associates and senior chefs. Chef Richard Tan said and I quote “Work fast, work clean, work efficient.”


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