30 January 2013
Bring out your cauldron and livestock, we’re off to the backyard and let the cooking begin! Honestly, that’s how I picture a cook-off. This on the other hand was held inside a huge kitchen, with students in uniform and fire in their eyes. There were two things to look forward to in this culinary adventure: young chefs and interesting recipes. Apicius Culinary Arts and Hotel Management Consultants, Inc. opened this year’s 4th In-house Cook-Off at Apicius Culinary Arts campus in Sucat, Parañaque. Contestants were given 60 minutes to prepare a western cuisine with a twist. Oh dear, judging ain’t easy if you are dealing with these future chefs.
Here’s Mike Bibat’s Baked Pink Salmon with Tangy Mustard Sauce
The ‘grilling station’ aka the Juror’s table. That’s me talking about the visual presentation of a dish. (I remember how my ex-boss called sexyfying food in product shoots as “food porn.”) Plating is as vital as the taste of the dish they are presenting.
Jenny Vave Perdido’s Tuna Pizza (using veggie infused pizza dough)
Mr. Zapata’s Crunchy Beef Stroganoff Roll
Jong Paypon’s Uncle Sam’s Maki (Spam and Bacon)
Enzo Manalo’s Grilled Mexican Chicken & Spicy Tomato Mac & Cheese
A winner’s huge success: Donnie Gaspar’s Fil-Am Burger
What’s the secret? Bangus fish + banana blossom to turn that Fil-Am Burger dreams into reality. Donnie also baked the bun to perfection before hand to fully make this dish his own. Topped with lettuce, tomato, cucumber, cheese, onions, and thousand island mayo. This burger is so huge that I have to slice it to devour.
Rubbing elbows with the judges Chef Jionne Ocinar and Chef Manny De Leon,
culinary coach Chef Joseph Filamor and Chef Alvir Javier.
Congratulations to all the participants and winners for a job well done! May you continue to cook more, and love more.
As Virginia Woolf said, “One cannot think well, love well, sleep well, if one has not dined well.”