Winning one gold, two silver, and one bronze, the team of culinary experts humbly rejoice over their prized creations
F1 Hotel Manila’s Culinary Team together with the hotel’s General Manager Cindy Brual.
As the annual Philippine Culinary Cup, the most prestigious culinary competition in the Philippines, kicked off last 7 to 10 August at SMX Convention Center in Pasay City, the F1 Hotel Manila culinary team hailed recognitions from different categories during the prestigious event. Winning one gold, two silver and one bronze, the team of culinary experts humbly rejoice over their prized creations.
Grabbing bronze from the Green Protein Challenge category, Bryan Ortiz and Jericho Leopaldo concocted a one-of-a-kind hickory quorn fillet with mesclun, grilled veggies and pop quorn croquettes, tortellini of mascarpone quorn ragu with chunky quorn al ajilo. Quorn is usually used as a meat substitute that originated and sold primarily in United Kingdom.
As for the silver medalists, the F1 Hotel Manila culinary team ranked in two categories — the US Pork Chinese Style category and the Dream Team Challenge. The US Pork Chinese Style category team was competed solely by Gerardo Barasona and won silver by his exquisite dish of deep-fried pork butt barbeque style with plum and hoisin sauce. As for the Dream Team Challenge, executive chef Angelo “Chubby” Timban himself led the team of Frederick Ollet, April Pajimula and Chantal Vera in creating a scrumptious braised pork ribs with burnt coconut, pan seared scallop confit of squid with creamy avocado mousse, Haco crème brulee cheesecake with roasted oatmeal and berry compote in vanilla chantilly cream.
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And for the gold-winning masterpiece in the Filipino Cuisine Category, Timban together with Ollet and Rolando Pascual created a few revolutionary yet traditional dishes of imbaliktad nga lomo ti baka, sinigang na pata sa catmon ug dilang baka, utan ug piyanggang and sangag na kan-on sa bubuk ug manuk itum.
It was a fierce competition among all who took up the challenge and, as they are masters of their own craft, the chefs’ pride was evident as they raised the curtains upon their own creations.
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