Culinary Students Showcase Noche Buena Ideas
posted: Jan-9-2010By Jeffrey Azor Osoc, Photography Bong Sta. Maria
Philippine Daily Inquirer
STUDENTS FROM ... Global City Innovative Colllege (GCIC) took part in the cooking showdown, A Feast for Christmas , at the SMX Hall last Dec. 13.
... Two schools competed in creating the whole Noche Buena experience. They prepared six Filipino dishes consisting of an appetizer, soup, two main dishes, and two desserts. Assisting them were food stylists ... Tessa Prieto-Valdes for GCIC.
After three hours, Judith Raine Marcelo Bayron of GCIC emerged victorious in the appetizers category; Norman Billy Ramos of GCIC won best soup; and Anna Marie Espleta of GCIC won best dessert.
... Meet some of the winners:
Chef Judith Raine Marcelo Bayron, 27, GCIC
Winning dish: Queso de Bola Pica-Pica, with three variations for appetizer
Coaches: Chef Rolando Laudico, chef Rupert Carandang
Idol chef: Chef Nancy Dizon-Edralin and Laudico
Food for thought: A chef can't hide behind the kitchen door.
What qualities must culinary students possess to succeed? Take time to experiment. Just have fun cooking. Try a simple recipe, but do not be afraid to experiment. Like what chef Laudico told us, Be fearless.
What's your recipe for the event? It's queso de bola with three variations. First is Queso de bola flan, it's a basic panna cotta with queso de bola, garnished with malunggay oil, for green accent, and sprinkled with annato powder for that distinct red color. Second variation is Quesong patong-patong. It's Queso de bola grated and baked until crispy. It has three layers. Since it's Christmas season, we came up with color combination of green and red. For the red filling, we used honey glazed ham with pearl onion, for the second layer, the green one, we used arugula leaves, and for the dressing we used our own modified version of balsamic sukang Iloco reduction. For the topping, I used a strawberry-shaped star to add a Christmas touch. Lastly, Rellenong queso de bola at alimasag; it's like gratine with a twist of roasted bell pepper sauce.
Chef Norman Billy B. Ramos, 21, Global City Innovative College
Winning dish: Sinigang na Castañas sa Cerveza (Soup)
Coaches: Chefs Laudico and Rupert Carandang
Idol chef: Chef Nancy Dizon-Edralin (GCIC instructor)
Food for thought: There is no love sincerer than the love of food.
What was your inspiration for joining cooking school? I'm interested in cooking since I was 15. I'm always on mom's side whenever she cooks food. Tinatandaan ko lahat ng ginagawa niya, until I do it on my own. I guess, having a business before, tapsihan with burgers and shakes, also contributed to the desire for taking up culinary education.
What's your favorite recipe? Farfalle with zucchini and almond parsley pesto. It tastes really good!
What qualities must culinary students possess to succeed? They must be passionate and hardworking.
What's your recipe for the event? Sinigang na Castañas sa Cerveza . It's like the usual sinigang but the only difference was I used different vegetables and I used castañas and cerveza negra for the color and for additional taste.
Anna Marie Espleta, 26, Global City Innovative College
Winning dish: Bicho Bicho (dessert)
Coaches: Chefs Edralin-Dizon, Carandang and Laudico
Idol Chef: Chef Laudico
Food for thought: Food tripping is a deadly pastime.
When and why did you decide to become a chef? Originally, my plan was to pursue law. But I've always been interested in cooking. I was already cooking when I was young; helping my mom in the kitchen. It's my passion.
Tell us about your culinary education. What do you like or dislike about it? Our course in GCIC is an eight-month program. So unlike other culinary courses, ours is more fast-paced and mostly hands-on.
What's your favorite recipe? The one I prepared for the competition, Bicho Bicho Christmas tree, not only because it was judged by the culinary stalwarts but tasted by them! It was really an honor for me!
What's your recipe for the event? I prepared an on-the-spot dessert. It's called Bicho Bicho Christmas tree. It's Bicho Bicho filled with Spanish tablea and Belgian chocolate gnash formed like a Christmas tree. It is garnished with red and green sugar threads, pop tarts with crème anglaise on the side and it is flambéd.
What are your coaches' advice in the competition? That we should be fearless in cooking, but we should also be relaxed because our food would reflect the mood we're in.
Pictures of Culinary Students Cooking Competition: Culinary Students Cooking Competition
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