HANS SCHALLENBERG

Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 847774
                    [Title] => ISCHAM: Newest in the scene
                    [Summary] => 
There was a time when cooking was considered to be one of the household chores done by women.
                    [DatePublished] => 2012-09-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1804796
                    [AuthorName] => Honey Jarque Loop
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [1] => Array
                (
                    [ArticleID] => 823315
                    [Title] => ISCAHM Cebu
                    [Summary] => 
I was invited to a press gathering at International School for Culinary Arts & Hotel Management Cebu, a world-class training where dedication and close ties to the hospitality industry are the hallmarks of teaching and learning.
                    [DatePublished] => 2012-07-01 00:00:00
                    [ColumnID] => 133845
                    [Focus] => 0
                    [AuthorID] => 1397952
                    [AuthorName] => Joe C. Recio
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 542143
                    [Title] => Aubergine puts a modern twist to classic cuisine
                    [Summary] => 
What do you expect from a restaurant named after the French eggplant?
                    [DatePublished] => 2010-01-21 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1243058
                    [AuthorName] => Dandi Galvez
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img46.imageshack.us/img46/7936/lif1thumb.jpg
                )

            [3] => Array
                (
                    [ArticleID] => 237290
                    [Title] => ‘Chef-hood’ in flower
                    [Summary] => We took  the liberty of coining the word "chef-hood" after we had an engaging morning talk with Chef Norbert Gandler, erstwhile of the Manila Mandarin hotel, now the Director of Culinary Arts of the newly-opened International School for Culinary Arts and Hotel Management. From his credentials, he is perhaps the best man to head such an organization, which aims to prepare young men and women for fruitful careers as chefs, a profession that has been elevated to one of respect and prestige.


                    [DatePublished] => 2004-02-01 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

        )

)

abtest

ISCHAM: Newest in the scene

By Honey Jarque Loop | September 11, 2012 - 12:00am

There was a time when cooking was considered to be one of the household chores done by women.

Freeman Cebu Lifestyle

ISCAHM Cebu

By Joe C. Recio | July 1, 2012 - 12:00am

I was invited to a press gathering at International School for Culinary Arts & Hotel Management Cebu, a world-class training where dedication and close ties to the hospitality industry are the hallmarks of teaching...

Freeman Cebu Lifestyle

Aubergine puts a modern twist to classic cuisine

By Dandi Galvez | January 21, 2010 - 12:00am

What do you expect from a restaurant named after the French eggplant?

Food and Leisure

‘Chef-hood’ in flower

By Lydia Castillo | February 1, 2004 - 12:00am

We took the liberty of coining the word "chef-hood" after we had an engaging morning talk with Chef Norbert Gandler, erstwhile of the Manila Mandarin hotel, now the Director of Culinary Arts of the newly-opened...

Starweek Magazine