EAT YOUR TAPAS, AND HAVE THEM , TOO!
MANILA, MAY 7, 2007 (STAR) TURO-TURO By Claude Tayag - A dream Culinary Team Philippines was formed by Les Toques Blanches (LTB) to compete in the Hong Kong International Culinary Classic 2007 to be held from May 13 to 16 at the Hong Kong Convention and Exhibition Center.
Les Toques Blanches’ lineup of distinguished all-Filipino chefs to represent our country includes Virgilio Timola and Tony Bleza of Makati Shangri-La Hotel, Arnold Guevarra of Mandarin Oriental Hotel, and pastry chef Buddy Trinidad of Park Avenue Desserts, with Ariel Manuel of Lolo Dad’s Café as team captain and J Gamboa of Cirkulo and Milky Way restaurants as team manager.
Team captain chef Ariel Manuel will be joining the World Association of Chefs Societies (WACS) Global Chef Challenge, a live market basket cooking event where the competitor has to make a menu from the ingredients presented and cook a four-course meal in five hours. If chef Ariel wins this category, he will represent Asia at the World Finals in Dubai in 2008. There are also live cooking events: the Western Cuisine chicken (professional), and Western Cuisine (professional) red mullet and prawn. For pastry, there is Fantasy Table, another live event, where competitors make two kinds of desserts in two hours.
LTB is also involved in awarding scholarships to deserving provincial culinary instructors. Together with LTB president Othmar Frei, chef J set up the LTB Culinary Scholarship Program, which brings hotel and restaurant school instructors from the provinces to the International School of Culinary Arts and Hotel Management (ISCAHM) in Manila for an in-depth culinary training course to improve culinary education in the provinces.
Supporting the event are Werdenberg International Corp., Gourdo’s, PTC, Philippine Airlines, Meat and Livestock Australia, Alternatives Food Corp., Mida Foods, San Miguel Purefoods Corp., Brother’s Burger, Golden Acres, Happy Living Fine Wine, Philon Wines, and Unilever Food Solutions.
The LTB came up with a series of practice sessions/dinners to raise funds for the Culinary Team. These were held at Milky Way Café, Lolo Dad’s, and recently at Cirkulo on Pasay Road.
The fourth and last practice dinner for the Gourmet Team Challenge will be on May 6, 12 p.m., at Gourdo’s at The Fort. Proceeds from the event will help fund the culinary team. The fee is P3,000 net per person, inclusive of wines, local beers, soft drinks, iced tea, coffee, and tea. For reservations, e-mail firstname.lastname@example.org or call 810-8735 and 810-2763
Chief News Editor: Sol Jose Vanzi
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