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The Philippine Star
January 30, 2026 | 12:00am
In photo (from left) are De La Salle-College of Saint Benilde Center for External Linkages director Oscar Sherlo Reyes; Nestle Philippines Inc. head of Talent and Org Development Rozzette Domingo; Nestle Philippines Transformation head and DEI (Diversity, Equity, and Inclusion) Champion Stephane Joy Sy; Nestle Philippines HR director Amit Narain and DLS-CSB vice chancellor for academics Angelo Marco Lacson.
STAR / File
MANILA, Philippines — Nestlé Philippines Inc., the world’s largest food and beverage company, partnered with the De La Salle-College of Saint Benilde (DLS-CSB) to strengthen impactful initiatives to equip up-and-coming chefs with essential skills for today’s dynamic culinary landscape.
The alliance, which was formalized through the signing of a memorandum of agreement, expands opportunities for students through curriculum integration, knowledge exchanges and immersion programs.
“This collaboration spans the School of Hotel, Restaurant and Institution Management, the School of Deaf Education and Applied Studies and the School of Management and Information Technology, reinforcing our shared commitment to inclusive education and industry engagement,” Benilde Center for External Linkages director Oscar Sherlo Reyes said.
Among the highlights is the enhancement of the Young Culinary Talents Program. It serves as a training ground for Benildean culinary aspirants to build a career in the food service industry, as well as be introduced to Nestle’s diverse range of products.
In addition to student-internships for undergraduate students, the cooperation likewise opens micro-credentialing of relevant courses, plus exposure trips and immersion for both faculty and associates.
“This collaboration brings Benilde to the forefront of progressive and industry-responsive education and affirms the college’s position as a leader in innovation education by strengthening real-world, industry-integrated training,” Benilde Culinary Arts Management Program faculty member and mentor Leslie Bitoy said.
Bitoy likewise reiterated how practicum and immersion opportunities help enhance student outcomes.
“Mentorship and industry-led speakership enriches classroom instruction,” she added. “Collaborative workshops, seminars and the real-world project development, on the other hand, allow students to apply their learning to actual food and beverage sector challenges.”
