"A u b e r g i n e" is the French word for “Eggplant” (Solanum melongena), a large, heavy vegetable, usually pear-shaped and dark-purple. A member of the potato family, eggplants are known worldwide, but are best part of Oriental, Middle Eastern and Balkan cooking. The eggplant is said to have originated in India, and was introduced to Spain by the Arabs in the 12th century. There, it was greatly favored it for its supposed aphrodisiac qualities; but in 16th century England and Italy, the eggplant was shunned and suspected of causing madness. Eggplants are not very nutritious, with only 1% protein and 3% carbohydrate, but they are low in calories and have no fat. The young, tender plants have the best flavor.
Since becoming friends and colleagues at the Hilton Osaka Japan in 1988 and at the Makati Shangri-la Hotel in 1993, Hansjorg Schallenberg and Norbert Gandler had shared the dream of putting up a culinary and hotel management school in the Philippines, to replicate the international standards and the traditional way by which they learned cooking in Europe.
After years of pursuing separate career paths and building solid names and reputations in the hospitality industry, the two finally came together again in December 2002 to open ISCAHM Manila. Today, Schallenberg and Gandler are the school’s Director for Hotel Management, and Director for Culinary Arts and Pastry and Bakery Arts, respectively— educating a new generation of young hospitality professionals who will become the industry leaders of tomorrow.
THE EXECUTIVE CHEF
Aubergine promises to captivate with unique culinary creations courtesy of its new Executive Chef. After leaving Silversea Cruises in November 2007, Stefan Langenhan had planned to settle down in the Philippines. Instead, he found himself whisked into the Aubergine kitchen, where he brings his background as Executive Sous Chef and Executive Chef of various properties in Germany, Austria, and the USA. A highly-motivated chef, he looks forward to lead a team of culinary professionals and senior ISCAHM students in the preparation of world-class haute cuisine to satisfy Aubergine’s guests.
THE SOUS CHEF
Micheal joined Aubergine in March 2011. He brings with him over nine years of culinary experience having travelled from his native Germany to Spain and The United Arab Emirates where he was Sous Chef for Pisces, Jumeirah Madinat’s fine dining Seafood Restaurant. Today you can sample his creative delights at Bonifacio Global City, the latest stop on his culinary journey.