Apicius Culinary Arts Celebrates the Class of 2026 at a Memorable Graduation Ceremony in Pasay City
A celebration of culinary achievement, perseverance, family support, and the next generation of culinary and hospitality professionals.
On August 9, 2026, at 1:00 PM, Apicius Culinary Arts and Hotel Management, Inc. gathered its graduating students, families, chef instructors, administrators, school leaders, and distinguished guests at the SMX Convention Center, Mall of Asia (MOA), Pasay City, for its Graduation Ceremony for School Year 2025–2026.
The occasion marked an important milestone for graduates from Apicius branches in Parañaque, Legazpi, Naga, Laoag, and Palawan. More than a formal recognition of academic achievement, the ceremony celebrated the dedication, practical training, and determination that brought each graduate closer to their aspirations in the culinary and hospitality industries.
With the presentation of diplomas and chef's toques, academic excellence awards, inspiring messages, and heartfelt tributes to families, the Class of 2026 celebrated the completion of one chapter and the beginning of new possibilities.
A Proud Milestone for Apicius Graduation Ceremony 2026
The celebration opened with the graduation processional, welcoming the graduates alongside Apicius chef instructors, administrators, officers, and members of the Board of Directors. The entrance of the Philippine, Polish, and German flags reflected the international dimension of the occasion and Apicius' broader connections to culinary education and international pathways.
The program continued with the Philippine National Anthem, the Pasay City Hymn, and the Apicius Multi-Faith Prayer, setting a respectful and celebratory tone for the afternoon.
Hosted by Ms. Jessica Fabricante, Business Development Associate of Apicius Culinary Arts and Hotel Management, Inc., the ceremony brought together members of the Apicius community to recognize the graduates' hard work and the support systems that helped them reach this achievement.
Apicius also acknowledged the SMX Convention Center Mall of Asia for hosting the event and the Pasay City local government for its support.
Leadership Messages and an Inspiring Guest Speaker
The ceremony featured opening remarks from Yan Vwadiswav B. Shmigelski, representing Apicius President Anna Weronika Smigielska, who shared words of encouragement with the graduating class.
Congratulatory messages from Apicius' esteemed partners and alumni further recognized the graduates' accomplishments and the value of continued collaboration in preparing aspiring culinary and hospitality professionals for their next steps.
A former Overseas Filipino Worker, Chef Gigi built her culinary career through perseverance, professional development, and international experience. Her background includes culinary and pastry studies in Singapore and on-the-job training in Paris, France, where she gained experience in European culinary techniques and professional kitchen operations.
Her journey from working abroad to leading her own culinary enterprise offered an inspiring example of how dedication, continuous learning, and entrepreneurial ambition can shape a culinary career.
For Apicius graduates preparing to explore opportunities in the Philippines and overseas, her story served as a reminder that a culinary education can be a foundation for different professional directions, from kitchen operations and hospitality to entrepreneurship.
Recognizing Culinary Achievement Across Five Branches
One of the most anticipated parts of the Apicius Graduation Ceremony 2026 was the presentation of graduates, academic excellence awards, diplomas, chef's toques, and certificates.
Graduates representing Parañaque, Legazpi, Naga, Laoag, and Palawan were recognized according to their respective programs and batches. The ceremony brought together students from a range of culinary education and skills-training programs, reflecting the different learning journeys within the Apicius community.
These included programs in professional cookery, culinary arts, pastry and baking, dual qualification in culinary arts, and TESDA-related skills training.
Each presentation recognized the work students had invested in developing their culinary knowledge and practical skills. For graduates, receiving their diploma and chef's toque represented a meaningful transition from classroom and kitchen training toward the next stage of their personal and professional development.
Each presentation recognized the work students had invested in developing their culinary knowledge and practical skills. For graduates, receiving their diploma and chef's toque represented a meaningful transition from classroom and kitchen training toward the next stage of their personal and professional development.
The ceremony also recognized graduates who had participated in school activities, culinary demonstrations, community service initiatives, and other activities beyond their regular training.
These experiences highlighted the importance of active participation, teamwork, service, and continuous improvement in a culinary education.
Celebrating Academic Excellence and Competition Achievements
The graduation program also recognized outstanding student achievement through academic honors and special recognition.
Academic excellence awards celebrated graduates who demonstrated strong performance in their respective programs. Competition recognition, meanwhile, highlighted students who represented Apicius in culinary competitions and earned distinctions through their skills and dedication.
Among the achievements recognized during the ceremony were John Klirk Bo P. Andes, Joshua Miguel A. Manlangit and Kenn Brian D. Perez identified in the program as the Grand Winner of the Magayon Cooking Showdown held on May 23, 2026, at the Activity Center of Ayala Malls Legazpi.
Recognizing these accomplishments celebrated more than individual success. It also highlighted the value of discipline, preparation, creativity, and the willingness to develop one's craft through practice and real-world challenges.
For aspiring culinary students, these achievements demonstrate how participation in competitions, school activities, and practical learning experiences can contribute to personal growth and the development of professional confidence.
The Culinarian's Code: A Commitment to the Craft
Beyond receiving their credentials, graduates took part in one of the ceremony's most significant moments: the recitation of the Culinarian's Code.
Led by graduate Verba Candice O. Delavin, the pledge invited the graduating class to affirm their commitment to the standards and responsibilities associated with the culinary profession.
The moment reinforced the values that accompany technical knowledge and practical ability. In professional kitchens, success depends not only on preparing food but also on discipline, responsibility, respect for the craft, and a commitment to maintaining high standards.
For the Class of 2026, the Culinarian's Code served as a reminder that graduation is not simply an endpoint. It is also an invitation to continue learning, uphold professional values, and approach future opportunities with integrity and dedication.
Honoring Parents, Families, and Loved Ones
Behind every graduate is a story of encouragement, sacrifice, patience, and support.
The ceremony made space for these stories through a special thank-you song and the distribution of flowers to parents and loved ones. As graduates expressed their gratitude, the program acknowledged the people who supported them throughout their education.
For many students, completing a culinary program requires commitment, perseverance, and the willingness to keep learning through demanding practical sessions and assessments. Family members and loved ones often play an important role in helping students remain focused on their goals.
This tribute was a heartfelt reminder that the Class of 2026's achievements were shared milestones, made possible in part by the people who stood beside them.
Recognizing the Partners Behind the Celebration
Apicius also expressed its appreciation to the sponsors and partners who helped make the graduation celebration possible.
The program featured presentations from HAO CACAO, LaNaZe Soap Trading, Sucere Foods Corporation, Theia Mobility International Reservation Services, Novus College, Advanced Global Skills, and Advanced Global Skills Germany.
Certificates of appreciation were presented to recognize the support and participation of sponsors and partners. Their involvement added another dimension to the celebration, highlighting the importance of collaboration among educational institutions, industry participants, and organizations connected to student development and future opportunities.
The ceremony also featured a special raffle in partnership with Novus College, with ten winners announced to receive free airfare to Australia, as stated in the event program.
Apicius extends its gratitude to all sponsors and partners for contributing to this important occasion and helping make the Class of 2026 graduation a memorable experience.
Looking Ahead: New Opportunities for the Class of 2026
As the graduates move forward, the completion of their programs represents a foundation upon which they can continue to build their skills, experience, and professional goals.
The culinary and hospitality industries offer a range of possible directions, including food preparation, professional kitchen operations, pastry and baking, food production, hospitality services, and food entrepreneurship. With continued practice, relevant experience, and further professional development, graduates can work toward the career paths that best match their interests and ambitions.
For students interested in international exposure, Apicius also promotes opportunities and pathways connected to overseas study and internship experiences. Eligibility, requirements, availability, and placement arrangements vary by program and partner, so interested students are encouraged to consult the school for current details.
The message for the Class of 2026 is clear: the skills developed during training can become a starting point for continued learning and future opportunities, whether graduates choose to develop their careers locally or explore international pathways.
A Celebration to Remember
The ceremony concluded with closing remarks from Culinary Director Master Chef Wolfgang Rappl, followed by a graduation video tribute celebrating the students' journeys and shared experiences.
For Apicius Culinary Arts and Hotel Management, Inc., the Graduation Ceremony for School Year 2025–2026 was a celebration of student achievement, the dedication of its instructors and staff, the support of families, and the collective effort behind every completed program.
To the Apicius Class of 2026: congratulations on reaching this important milestone. May the knowledge, practical skills, discipline, and passion you have developed continue to guide you as you take your next steps.
Your culinary journey does not end at graduation. It begins a new chapter.
Start Your Own Culinary Journey with Apicius
Inspired by the achievements of the Class of 2026? Apicius Culinary Arts offers programs for aspiring chefs, future pastry and baking professionals, and students seeking practical culinary training.
Explore the available courses:
International Diploma in Culinary Arts, Pastry & Baking (DCA)
Professional Cookery, Confectionery & Patisserie (PCCP)
Dual-Qualification in Professional Culinary Arts Pastry & Baking
TESDA Cookery NC II
TESDA Bread & Pastry Production NC II
Learn more about course offerings, branch availability, and enrollment requirements.
Reserve Your Slot Today:https://www.apicius.edu.ph/online-reservation
Visit www.apicius.edu.ph to discover how your culinary journey can begin.
Apicius Culinary Arts — Your Culinary Career, Starts Here!
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