The Red Apron Cooking Academy is a hands-on cooking school in the Philippines that offers short course cooking classes in a homey environment. Unlike some culinary schools, which can be quite intimidating, we provide a fun and engaging atmosphere where you are sure to have a great time learning how to cook. Whether you are an aspiring chef or simply a foodie at heart, we have a team of experienced chefs who are here to help you feed your passion. You will learn classic cooking techniques with an array of global cuisine options from native Filipino dishes to Thai, Italian and many more. We believe all you need are fresh ingredients and a whole lot of heart to create your culinary masterpiece for your loved ones.
Check out our courses to learn how to create your favorite dishes by cuisine; visit our calendar to schedule and enroll; contact us for private cooking classes or team building sessions, enroll your kids in baking / cooking classes or experience our Filipino culture through courses created just for tourists.
Thank you for visiting and we look forward to seeing you Rockin' the Red Apron with us soon!
"Being born into a multi-cultural, foodie family, Chef Adrienne's culinary education started early. Her mother's knowledge of Persian cooking and her grandmother's culinary skills in authentic Filipino and Spanish food gave her the foundation for the career that was to be her future. She spent her summers in California learning and procuring a wide variety of fresh ingredients to elevate her palate from the diverse flavors found there." - Adrienne Favis
"A graduate of De La Salle-College of Saint Benilde, and has taken courses in international cuisine, baking and pastry and advance cake decorating. Owner and chief baker at Tickle Tongue Cakes and Pastries. Has has also worked in several top hotels such as Solaire Resort and Casino. A Bronze awardee at the recently held World Food Expo's 5th Philippine Culinary Cup, wedding cake category." - Dave Cervantes
"From a very young age, Chef Erick knew his calling would be in the culinary arts. In 2006, he graduated with 2nd honors from the International School of Culinary Arts and Hotel Management. In the years that followed, he honed his talent by training with some of the best chefs in the local and international food and service industry." - Erick Tolentino
"The culinary business runs in her blood. At a young age, interior design graduate turned chef, Chef Regine, established a Filipino - Chinese restaurant with a colleague. Her love for food and travel developed an appreciation for varied cuisines from restaurants in Paris to exploring different corners in Binondo in search of the best siopao and dumplings. She pursued and conquered her dream of entering the culinary world." - Regine Plan
"Chef Jenine's journey did not begin on a culinary path. Her initial educational background began with a bachelor's degree in Consular and Diplomatic Affairs. She found herself drawn to cooking and ultimately discovered that this was her true calling in life. She believes that becoming part of the culinary world was the best decision she ever made." - Jenine Panaligan
"Joy grew up enveloped in the culinary world. Her father was the founder of the illustrious Pinausukan Seafood House which was synonymous to Filipino culinary perfection. She remembers, as a child, watching her father create the best Filipino dishes in their kitchen. This gave Joy first hand insight into the culinary business and it was when the start of her love affair with food began. Joy is a foodie at heart and an educator by profession." - Joy Santos