LTBCSP Batch 17 Graduation Lunch at Ikomai/Tochi

After two weeks, our Scholars have completed the program. We held an intimate graduation ceremony at Ikomai/Tochi Restaurant last June 27, 2025.

LTB Philippines Director for Competition Chef James Antolin invited the guests to a buffet spread with a specially curated menu that included Asari clam soup, sushi boat selections with salmon, tuna, hamachi, California roll, tamago, and cucumber roll, along with appetizers like karaage, sunagimo, ika, and shishito peppers. Main courses ranged from ebi mayo and buta kakuni, to roast beef and chan chan yaki, followed by desserts including cheesecake and figs napoleon, lemon calamansi serenade, and trio au chocolat.

LTB Philippines President Chef Jerome Valencia shared a few words, and Chef Norbert Gandler from the International School of Culinary Arts and Hospitality Management (ISCAHM) presented certificates to our teacher-scholars, who then shared meaningful tributes to LTB.

Nacionale Bladeworks contributed chef's knives for each of our teacher-scholars. We're grateful for their support.

This program marks the start of something new for these educators. They now have practical knowledge and renewed energy to bring back to their classrooms, where they can make a real difference in their students' learning.

Congratulations to all our teacher-scholars for their hard work and commitment throughout this program. We look forward to seeing how they use what they've learned to continue inspiring their students.