With teamwork and dedication for excellence, the two team challenge entries prevailed, with one award in silver and another in bronze.
Makati Diamond Residences took part in the Philippine Culinary Cup competition last 7 to 10 August and came out victorious, winning in all six entries entered and taking home a total of five silver and 10 bronze medals.
The young chefs garnered silver awards for the K8 Pasta Category and K5 US Beef Category. Commis Chef Mary-Ann Ganit presented Divella Colavita Tofe pasta with bottarga, blistered tomatoes, topped with pistachio basil and caper sauce, while Commis Chef Neville Keith Corpuz served braised beef rib fingers, orzo and blistered tomatoes.
Chef de Partie Jessienor Paet also demonstrated his skill by taking home two bronze medals in both the K11 US Pork Chinese Category and the K6 Poultry Category. His award-winning dishes included pork shoulder in hoisin and salad boat and braised duck leg with whole grain mustard sauce.
With teamwork and dedication for excellence, the two team challenge entries prevailed, with one award in silver and another in bronze.
Three decades after the Marcopper mining disaster devastated Marinduque’s waterways, the province is again pressing the…
Housing is probably the biggest issue affecting people the world over.
Malacañang on Monday called for a more thorough investigation into the questioned flood control projects in Taguig…
The defense on Monday backed the move by senator-judges to exclude a prosecution witness who testified on the firearms…
Leading the award for silver in the Filipino Cuisine Challenge were Chef De Partie Richard Manmano, Commis Chef John Robert Arevalo and Commis Chef Deo Carlo de Guzman who presented one-of-a-kind local dishes including pritong adobong itik, laswa soup, kinilaw na puso ng saging and palabok-style fried rice.
Executive chef Merlinda Junio, together with senior sous chef Michelle Ann Toledo, chef de partie Alan Mislos, chef de partie Donald Pesigan and the support of kitchen manager Imelda Tecson, steward supervisor Gregorio Mina, banquet captain waiter Michael Nino Apo and alfred waiter Patrick Teodoro, was honored with eight bronze medals and the second runner-up award for the UFS Great Banquet Challenge.
The buffet menu started with a potato mousse with morcilla and crisp prosciutto appetizer, together with a vegetarian nicoise salad and minestrone soup with orzo. Delicious carving highlights included the lamb sausage ring, ratatouille, basil pesto and crisp pork confit with apple bits and sweet chili sauce. Other dishes included braised short ribs with porcini glaze, sous vide salmon with sauce vierge, chicken chasseur, potato truffle croquettes, cauliflower and broccoli mismosa and Adlai saffron rice pilaf.
Try their delicious cuisines on your next corporate or social event or their breakfast or weekday lunch buffet at Alfred. For event inquiries, call (02) 317-0999 local 1114 or email events@makatidiamond.com. Book a table at Alfred at (0917) 636-4875 or email dine@makatidiamond.com.
