Talented young chefs from eight schools across the country showcased their culinary prowess in a heated battle of flavors at the Maggi Sarap Sustansya Cook-Off National Competition, held at the Center for Culinary Arts on Monday.

Representing DepEd high schools from Luzon, Visayas and Mindanao, eight teams competed to craft meals that were delicious, nutritious and budget-friendly, reinforcing the importance of a balanced diet. Each team was tasked with creating a complete meal — including protein, vegetables, carbohydrates, dessert and a beverage — while staying within a P1000 budget and ensuring the dishes catered to Filipino taste buds.

Through Maggi’s Sarap Sustansya Caravan program, Nestlé continues to promote nutrition education in communities nationwide. Launched in 2014, this initiative includes lectures on proper nutrition and food safety, as well as culinary training for community leaders to help them prepare affordable, nutritious meals for their families.

Rosalyn Simba, business executive officer for Food and Dairy Culinary at Nestlé Philippines, Inc., shared that the program has made a significant impact, stating, “We have touched the lives of 4.3 million Junior High School students, their teachers, and their families this year alone.”

What began as a grassroots nutrition campaign in barangays, with online cooking sessions and workshops, has since expanded its reach to educate and empower the youth in food preparation and proper nutrition. Studies conducted by Nestlé reveal that children involved in cooking are more likely to adopt healthier eating habits, particularly by consuming more vegetables.

Consisting of three Junior High School students per team, the eight finalists proudly represented their communities, emerging from a pool of 6,800 schools that participated in the competition. The competing teams hailed from the National Capital (NCR), CALABARZON, Western Visayas, Central Visayas, Eastern Visayas, Bicol Region, Davao, and Northern Mindanao.

The NCR team from Manuel Luis Quezon High School emerged victorious, winning the top prize with their innovative dishes: Veggie Flower, Steamed Cream Dory with Egg Yolk Sauce, Kalabasa and Kamote Turon and Kamote Juice.

Meanwhile, the CALABARZON team impressed with their Pan-Seared Chicken with Salted Egg Sauce, Banana Puff Bites, and Cucumber-Calamansi Juice, earning them second place.

The Division of Aklan secured third place with their festive dishes: One Pot Wonder, a chicken-rice-veggies bibimbap, Veggie Fiesta, and Tropical Magic Juice made from tanglad, pandan, camote tops, and lemon. 

The competition was judged by esteemed culinary experts, including Chef Jackie Ang Po, a renowned pastry chef and owner of Fleur de Lys, Wilton (Gourdo’s/Living Well), and Caramilk Creamery, as well as a member of the Pastry Alliance Team France. Food content creator Gracella Marc Ricalde also lent her expertise in evaluating the best food presentations, while certified pastry chef Carol Lavin provided her insights on taste and execution.

With each dish prepared, the students who participated in the Maggi Sarap Sustansya Cook-Off are shaping the future of Filipino cuisine, proving that healthy meals can be both affordable and delicious.