THE International School for Culinary Arts and Hotel Management (ISCAHM) and Makati Shangri-La Hotel were the biggest winners at the Chefs on Parade 2013 (COP 2013), a four-day hospitality event,
culinary competition and trade exhibit, organized recently by the Hotel and Restaurant Association of the Philippines (HRAP) at the SMX Mall of Asia.
ISCAHM cinched the Presidential Trophy in the student division, while Makati Shangri-La Hotel won the Presidential Trophy in the professional division. Both ISCAHM and Makati Shangri-La also got cash
prizes from Nestle Professional.
Runners-up in the student division were: De La Salle-College of St. Benilde (second place), Lyceum of the Philippines University-Manila (third), Lyceum of the Philippines-Batangas (fourth), and St.
Therese-MTC Colleges of Iloilo (fifth). Runners-up in the professional division were: Resorts World Manila (second), Sofitel Philippines Plaza Manila (third), Waterfront Manila Pavilion Hotel (fourth) and
Luxent Hotel (fifth).
ISCAHM got two diploma medals, one bronze, two silvers and one gold; among these distinctions were the highest scores or the L’Asseitte d’Or in three competitions: Set Menu Continental, Set Menu Filipino
and Plated Desserts.
Makati Shangri-La, meanwhile, received one diploma medal, three bronze medals, one silver and three gold medals; among these distinctions were the L’Assiette d’Or in Market Basket Continental, Ice Carving,
Cold Meat Buffet Platter, Cold Seafood Buffet Platter, and Japanese Boat Freestyle.
Team Thailand from Dusit Thani College won in the Asian Market Basket competition, besting teams from Korea and the Philippines.
Competition judges included Bruce Lim, Sau del Rosario, New York-based Filipino chef Alex Dino, Asian Food Channel host-chef Emmanuel Stroobant, Davao-based expat chef Michael Oberle and many more. Chef Kurt Pozzato, who has worked in top hotels in Manila as executive chef and is now living in Thailand, was the Chairman of the Board of Judges.
Brother Victor Franco, FSC, President of De La Salle-College of Saint Benilde praised Chefs on Parade by saying that it develops culinarians, especially the budding ones. Bro. Victor said, “This activity brings together young people with their mentors, their idols, their inspirations. The healthy competition brings out the best in
young people.”
With over 35,000 visitors filling the halls of SMX in four days, 286 trade exhibit booths, 28 cooking demos, 26 workshops, 481 students and 261 professionals as contestants, and over 120 chefs and food experts
as guests, Chefs on Parade 2013 is the biggest that the Hotel and Restaurant Association of the Philippines has organized since 1974.
Chefs on Parade would not have been successful without generous supporters. This list includes sponsors De La Salle-College of SaintBenilde, the Department of Tourism, Tourism Promotions Board, Meat &
Livestock Australia, Unilever Food Solutions, Nestle Professional,Mama Sita’s, Del Monte, Oleo-Fats, La Filipina, Julio’s and KitchenAid; partners Trade Net, Totalgaz, Allied Metals, Resorts World
Manila, Multi-Mach, Enderun Colleges, Imacron, Liquid and Liquid Creations, Technolux, Allegro Beverage, Puratos, Imarflex, Ecolab, Plan Z, Philippine Center for Creative Imaging, KLG International,
Placement International, Asian Food Channel, GMA News TV, Manila Bulletin, Philippine Daily Inquirer, Business Mirror, Olive Magazine, Flavors Magazine, F & B World, Cook Magazine, Hospitality News
Magazine; and hotel partners Bayview Park Hotel, Pan Pacific Manila, Microtel Inn & Suites, The Manila Hotel, Resorts World Manila (Remington Hotel), Waterfront Manila Pavilion Hotel & Casino, The
Bellevue Manila, The Heritage Hotel Manila, and Diamond Hotel Philippines.
from The Web Magazine