Rizza Navarro: To Garner a Culinary Caliber Like No Other
Rizza Navarro: To Garner a Culinary Caliber Like No Other
29 July 2024
Rizza Vanessa Navarro recently graduated summa cum laude from the BS-HRIM program at De La Salle-College of Saint Benilde, majoring in Culinary Arts. Her journey through college has been a blend of challenges, triumphs, and invaluable experiences that have shaped her path in the culinary world.
One of the standout experiences for Rizza was her involvement in the Young Hoteliers’ Exposition (YHE). This event, designed to highlight student talents in culinary arts, hospitality management, and tourism, provided her with numerous opportunities to showcase her skills. As the head of the judges committee, Rizza was responsible for selecting esteemed judges. Later, as the food committee head, she prepared meals for these judges and guest speakers. Reflecting on these roles, she said, “With that experience, I was able to widen my connections and my network in the industry.”
A significant highlight of her college journey was winning her first culinary competition. Rizza credits the top-notch kitchen facilities at AKIC Campus for her success. She explained, “We have kitchen equipment and tools that are actually used outside in real restaurants, in five-star hotels. So during our kitchen laboratory classes, our skills were honed there.” The hands-on experience gained in the kitchen laboratory classes made her transition to real-world kitchens during her on-the-job training (OJT) and practicum smooth and natural. “It became more natural for us to move inside the kitchen,” she added.
Rizza speaks highly of her professors, particularly those in the laboratory classes. Their practical evaluations were key to refining her cooking skills. She found the International Cuisine Laboratory course particularly enjoyable. In this course, she had the opportunity to lead kitchen teams, operate a restaurant, and engage in real-world hospitality scenarios. “We have scenarios where we will test our critical thinking skills and how we will act or respond rightfully to different scenarios in the hospitality industry,” she noted.
Rizza expresses deep gratitude to several professors who played pivotal roles in her education, including Chef Margarita Marty, Chef Jester, Chef Kevin, Chef Joseph, Chef Dave, Chef Carla, Chef Ted, Chef Chan, and her organization professors Sir Jerwin, Sir Carl, and Chef Franz. The sudden shift to online learning during the pandemic was a significant challenge, but Rizza overcame it by actively participating in online organizations and seminars, which helped her stay motivated and engaged. She shared, “Not everyone has a happy household or environment. So I think that’s the most challenging part, how to stay motivated.”
For future students, Rizza advises surrounding yourself with the right people, joining organizations, and participating in competitions and activities. She believes that competitions are valuable learning experiences, regardless of the outcome. “There’s no such thing as losing, only learning,” she emphasized.
Rizza also extends heartfelt thanks to her family and friends for their unwavering support, which she credits for her achievements and recognition. “If it wasn’t for you, I think I wouldn’t be here and the recognition that I received,” she said. She looks forward to applying the knowledge and experiences gained from Benilde in her future career.
Rizza Vanessa Navarro’s story came full circle with her graduation ceremony at the Philippine International Convention Center in Pasay City on July 27. With her impressive accomplishments and a bright future ahead, she is poised to make a significant impact in the culinary arts world.
For more information on Benilde’s undergraduate programs, contact us at (63) 2 8230 5100 local 1801 or admissions@benilde.edu.ph. You may also visit our website at www.benilde.edu.ph.
