BY KULAY LABITIGAN
A few years ago, my friends and I went to a creative workshop in Manila that included an orientation and portfolio review by one of the leading London arts schools. Unfortunately, slots were already filled and we just popped over as walk-ins. Three years later, here I am in the UK voraciously binge eating every bit and crumbs of what was once just a possibility.
I look back at this experience as if it were an exciting gastronomic adventure where one could get the chance to live their dream while receiving a colossal treat from it. Having said that, one of the most prestigious merit in the dining industry is the Michelin Guide where getting three stars means "exceptional cuisine, worth a special journey". In this journey, let me share my experience of what makes studying in London worth three Michelin stars.
I am lucky to be part of a masters programme that allows us to work on real projects and collaborate with real clients.
London is a place where students like me may not just enhance skills but also learn inside a real-life laboratory where one gets to craft his own artistic DNA. Being an arts and design student here is more like a lifestyle than a mere classroom-bound training. The city has a comprehensive transport system that conveniently brings me to an array of events and places of my desire and interests— may it be to the important museums and galleries, to top shows and exhibitions, or even up to the simple pleasures in the daily life of locals.
Being the melting pot of rich and flavourful cultural stories of people from all over the world, London provides a smorgasbord of tangible and intangible materials relevant to the formation of one’s artistic identity. It widens my sight lines beyond what exists and encourages me to bravely plunge into the uncertain where I start reinventing myself. The UK’s long and credible history of liberal thinking and the dominant feeling that everyone is entitled to innovate makes it a palatable place where every learner is encouraged to be their own person.