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At Enderun Colleges, students learn from the masters in the hospitality industry and business administration, who pass on lessons they have learned from the best educational institutions all over the world. I had the chance to actually meet three of Enderun’s College faculty members.

Dr. Lance Masters is responsible for all aspects of academic programs in International Hospitality Management and Business Administration. With extensive experience in both higher education and the hospitality industry, he has written over 50 books, chapters, articles, and papers about business and higher education. Before joining Enderun Colleges, he was president of Pennsylvania’s Thiel College for almost nine years and was a professor, department head, and dean of several universities in California for more than 20 years. He earned his PhD in executive Management at the Claremont Graduate University, an MBA in Finance and Marketing from Cal State San Bernardino, a BA (high Honors) in Economics from UC Riverside.

When I was taking my Masters in Business Administration at the Ateneo Graduate School of Business in the eighties, Peter Drucker was very much a part of our management classes. Dr. Lance Masters was mentored by Peter Drucker himself notably on Advanced Management. Dr. Masters imparted three big questions:

1. What is our business?

2. Who is the customer? (Where, How, Why?)

3. What does the customer consider value? (Price and Quality)

Even if it is 50 years after Peter Drucker’s most important writings, his ideas on management still ring true in this decade.

Alex Jureeratana is the executive director of food and beverage and is also Enderun’s senior hospitality management faculty member. He is in charge of the overall food and beverage operations management of ADF + Enderun’s applicaton restaurant, Restaurant 101, and the development of Enderun Extension programs. Prior to enderun, he was the F&B Director at the Hotel Bel-Air in Los Angeles, The Resort at Pelican Hill in Newport Beach, California, and at MGM Grand/The Mansion Hotel in Las Vegas. Throughout Mr Jureeratana’s professional career and international assignments, he has been associated with the top-rated hotels. He finished his BA in Accounting/Finance from the University of North Texas and is fluent in both English and Thai.

Personally, I think Alex reminds me of the US actor, Richard Gere. Kidding aside, Enderun is lucky to have Alex in their faculty. He has only been with Enderun for a month and I can say he is engaging and motivated to impart his knowledge on the People Business. Alex was mentored by Atef Mankarios on Food and Beverage Management.

One of the lessons that Alex showed us was Sparkling Wine and Food Paring guidelines. Sparkling wine is a natural partner with food for so many reasons. First, it hits the profile of what makes food and wine click: it is moderate in alochol, it’s high in acidity and it has effervescence. Plus it carries none of the “color coding” baggage that still wines do and “looks and feels” sharp and festive. These wines are traditionally under appreciated as to their food and wine affinity.

What made the wine and food pairing session interesting is that one doesn’t really have to set one kind of wine to a particular dish. For instance, Asian dishes are hard to pair with. I learned from Alex that one can just choose any wine that suits your taste. For me, the sparkling champagne suited my taste buds. Many Asian cuisines are best with fruit driven new world styles. It is really just a personal preference.

Alain Ducasse Formation handpicked Chef Marc Chalopin as the ADF+Enderun executive chef to preserve the standards of Alain Ducasse and ensure that the philosophy, culinary principles, and techniques are properly transmitted to students. Prior to joining Enderun, he has had 20 years of kitchen and teaching experience with Alain Ducasse at the 59 Poincare and with Alain Reix at the Eiffel Tower’s restaurant Jules Verne in Paris. He was also the opening executive chef of Le Cordon Bleu in Seoul, South Korea.

The chef was mentored under Chef Alain Ducasse on french cuisine. I didn’t realize how complicated french dishes can get. Chef Marc demonstrated the Filet de a a la Seiose (Sole Fillets “Setois” style) in Enderun’s laboratory kitchen.

Definitely, Enderun is committed to excellence as you can glean from three of their faculty members. Enderun’s mission is to prepare its students for leadership positions in this dynamic global industry, not only by providing them with unrivalled professional, and management training, but by grounding them in the humanities, social sciences, arts, and practical physical sciences.

Contact Info

Website: Enderun Colleges

Enderun Colleges
1100 Park Avenue,
McKinley Hill, Fort Bonifacio
Taguig City 1634
Philippines
(632) 856 5000
(632) 638 5555

Tags: Culinary Arts Schools, enderun colleges, Hotel Management School in the Philippines