World is oyster for Filipino culinary school graduates

The Philippines, which for decades has supplied the world with a steady stream of seafarers, nurses, caregivers and domestic helpers, is now exporting practitioners of a cutting-edge trade: chefs.

"Chefs are the new rock stars now. Everyone wants to be a chef," said Ian Padilla, a Filipino chef entre metier at Parisian restaurant Taillevent, a Michelin two-star establishment.

"When I started, there were hardly any culinary schools here ... And there was no chef, it was just the cook. When I got back, there are culinary schools everywhere," said Padilla, who came home recently to judge a cooking competition.