Philippine Culinary Cup
The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines. PCC takes on an even bigger role in providing the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. A collaboration of the LTB Chefs Association Philippines, the Pastry Alliance of the Philippines and PEPTarsus Corp., it is a successful partnership that has clearly established the new standards in Philippine culinary competitions.
Philippine Culinary Cup was held in Megatrade Hall, SM Megamall,Mandaluyong City last November 12, 2021. Faculty from the Lyceum of the Philippines University Cavite Campus’s College of International Tourism and Hospitality Management brought home two (2) medals, one (1) silver medal, and one (1) bronze medal.
One of our faculty Chef Elizabeth Lim joined last month’s Philippine Culinary Cup bagged the Silver Medal for the U.S. Pork Filipino Cuisine Challenge. She prepared an authentic Filipino dish which is Kare Kare served with Binagoongan Adlai sa Gata.
When asked what is the inspiration for the dish, she said that she seldom eats Filipino dishes but if she does, it would certainly be Kare kare. Chef Elih also added “Whenever my mother would ask me what would I want her to cook, my answer would definitely be Kare-kare. So, I thought it’s about time I made my own version of the dish”. Contrary to the usual kare kare where bagoong is served on the side to give it flavour, Chef Elih added it to the adlai along with coconut milk giving it a richer and more unique flavour. Asked if she was satisfied with her creation, she said that as long as other people who have tasted it loved it and kept asking for more, she’s already satisfied. She hopes to join other culinary competitions with Lyceum in the future.
On the other hand, Chef Nico Remaneses on the other won bronze in U.S. Pork Category. The judges were amazed on his cooking technique knowing that in a short period of time, he never fails to make his dish so flavourful.
This is a milestone for him in his culinary career as a Chef since he was able to win a bronze award under the US Pork category. Competing in this competition was not easy since it was his first time, but he was very thankful to our Program Chair for Culinary, Chef Yorkah and our Dean, Dr. Ivan Bartolata for taking the time to personally support him during the competition. He also extended his thanks to Chef Jorge Bautista and Chef Kim Castillo who served as his mentors. The dish he made was inspired by a Japanese Bento Box, but it should still contain Western cuisine food. It was a nerve-wracking experience since it was his first time competing in such an intense atmosphere, but he still managed to complete his challenge before the 45 minute time limit ended. The judges’ comments were focused on the fact that the pork’s marination was good and that the flavours were able to penetrate the meat wonderfully.
The overall experience for the two chefs was fun and they would like to thank CITHM for giving them their trust and confidence to compete in this competition not only for school glory but for their growth as a culinary instructor as well.