CCA chef Elsa Sabellano-Jenstad shines in Las Vegas

MANILA, Philippines - Young, smart and talented, fast-rising chef Elsa Sabellano-Jenstad has all the makings of a successful professional. She is proud to rise up from hardship to move towards a bright culinary career nurtured by her natural leadership abilities, passion for cooking and solid academic training from the Philippines’ pioneer culinary institution, the Center for Culinary Arts (CCA, Manila).  

“My mother didn’t have the resources to send me to culinary school so she decided to send me to Ateneo de Davao University through a scholarship,” chef Elsa says. “I finished my BSBA-Marketing degree as a full-time working scholar. Even with a degree, I still didn’t give up my dream of becoming a professional chef someday. My love for cooking started as a child when I would assist my grandmother in the kitchen and spend time intently watching cooking shows on TV. I also collected clippings of recipes from magazines or newspapers back in high school.”

Chef Elsa entered the CCA, Manila-Oceana campus, where she finished her six-month Fast Track for Professional Chef Program. After graduating with flying colors in 2010, she left for the US and landed a job at the Atlantis Steakhouse of Atlantis Casino Resort Spa in Reno, Nevada, as head of the pantry station for three years. By November 2014, she decided to pursue higher studies at Le Cordon Bleu College of Culinary Arts in Las Vegas.

Chef Elsa has become a consistent top contender in many school-organized competitions, actively pitting her culinary skills against fellow students. One major highlight is the recent Chase Sapphire Preferred Grill Challenge 2015 held at the MGM Grand in Las Vegas, where she was declared the grand-prize winner.

“I submitted an entry to Bon Appetit New York for the Chase Sapphire Preferred Grill Challenge 2015 competition,” she says. “I wanted to enter this contest not only for the prize but also to show that I can cook excellent food and that Filipinos are fabulous cooks.”

Competing alongside one of America’s famous celebrity chefs, chef Emeril Lagasse, fulfilled one of chef Elsa’s wishes. “It was a great opportunity to be paired with a famous celebrity chef here in the US. It was a once-in-a-lifetime experience. Chef Emeril was so nice and down to earth, cool and friendly.”

Combining hard work and ingenuity eventually paid off as the pair was declared the ultimate winners, with chef Elsa receiving a $20,000 scholarship.

“This win was crucial for me. First, it helped enormously with my tuition fee. Secondly, I wanted to show everyone that I can cook. Third, I wanted to inspire my fellow countrymen that you can achieve your dreams if you have discipline, determination, and work hard. Fourth, this was important for my future career. I met some famous chefs during the competition and I want to have connections with them.”

Chef Elsa underscores CCA’s role in deepening her passion for cooking and proficient kitchen skills, as well as her high regard for Filipino cuisine. “My six-month program helped me a lot, it strongly prepared me for the next level of my career,” she said. “Just like how my instructors at Le Cordon Bleu College of Culinary Arts are inspiring me, my CCA mentors instilled in me valuable lessons like professionalism, discipline and hard work.”

The CCA, Manila campus is at 287 Katipunan Ave., Loyola Heights, Quezon City. Application is ongoing.

For inquiries, call 218-8566 or email marketing@cca-manila.com or visit cca-manila.edu.ph.