Laguna Kitchen Masters unveiled

[Sponsored Post] A battle of culinary skills among Laguna chefs and culinary arts students of Malayan Colleges of Laguna (MCL), dubbed as Kitchen Masters, has ensued. Last 11 April 2016, a Press Launch was held at SM City, Sta. Rosa, where the finalists, all from Laguna, were introduced to members of the press and bloggers from the South. The five Kitchen Masters who would be competing are the following:

  1. Chef Karen Nina Gicana, currently works as a Sous Chef at Buttero, an Italian and Bistro in Taguig City for two years now. She also served as project-based Chef Consultant at Universal Harvester, Inc., and is a graduate of Culinary Arts and Baking at Global City Innovative College;
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Chef Karen Nina with her apprentices

2. Chef Cherizza Canlas Filamor, proprietor of/caterer at Eat Creative Catering Service, which has been in the business for 15 years now. She earned her Grand Diploma in Professional Culinary Arts and Baking Pastry Arts at Global Culinary and Hospitality Academy;

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Chef Cherizza with her apprentices

3. Chef Emmanuel Recio, owner of Le Chef Emmanuel French and Italian Cuisine in Sta. Cruz, Laguna, and has worked at Medelaine French Bakery and Brasserie in Al Khobar, Kingdom of Saudi Arabia. He is a graduate of Bachelor of Science in Hotel and Restaurant Management at Laguna State Polytechnic University. (At 25 years old, he also happens to be the youngest chef in this competition);

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Chef Emmanuel with his apprentices

4. Chef Von Byron Ebron, Head Chef and Operations Manager of both Bonitos Bar and Restaurant and Catering by Bonitos, and has served as Head Chef of Amorita Buffet Restaurant and Events Place, as well as Corporate Secretary of the Red Brick House; and

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Chef Von Byron with his apprentices

5. Chef Roel Rodrigo, Assistant Professor at Malayan Colleges Laguna, handling various major subjects pertaining to hotel and restaurant management and culinary arts. He also has a Doctor of Philosophy (PhD) in Educational Management, Master of Business Administration (MBA), and graduated Cum Laude of Bachelor of Science in Hotel and Restaurant Management in University of Sto. Tomas.

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Chef Roel with his apprentices

The five kitchen masters were to team up with five apprentices each, all students from MCL’s Diploma in Culinary Arts. The object of the competition is to showcase the finest chefs of Laguna, who would create dishes (suitable to everyday cooking) with ingredients that are known and locally sourced in the province, particularly duck or itik, kesong puti, and paco leaves.

Two plates for each dish would be prepared, one of which would be displayed while the other would be served to the judges for tasting. Criteria for judging are as follows, with a total of 100 points:

Professional Serving Methods, 50 points

  • Entreé or main course should be in proportion to one another.
  • The dishes should be reciprocally complementary in content and color.
  • The arrangement of dishes on the plates should be practical, neat, pleasant, uncluttered, and suitable to everyday serving.
  • Use of non-edible items should be avoided.

Taste, 40 points

  • The natural flavor of the dish should be the predominant factor in gauging/measuring palatability.
  • Sufficient seasoning should bring out the typical flavor of the dish.
  • The dish should conform to today’s standards of nutritional values.

Teamwork, 10 points

The Kitchen Masters cook off was held at the MCL Culinary Arts kitchen on 14 April 2016. Video footage of which would be shown to the public, followed by the announcement and awarding of winner(s) on 17 April 2016 (Sunday) at SM City in Sta. Rosa, Laguna at 4 PM.

Kitchen Masters (of Laguna) is part of the initiative of the Department of Tourism’s Flavors of the Philippines, in cooperation with SM City Sta. Rosa, Malayan Colleges of Laguna (MCL), Dickies, Zeppanyaki, Oishi Batchoi, and Shakey’s.

 

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