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(Mini Reads followed by Full Reports)

SOL JOSE VANZI's  TRAVEL & LIFESTYLE PAGE

FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

TRAINING FUTURE BOURDAINS
[At Jolly University]


The iconic Anthony Bourdain: PhotO from Wikipedia, dated May 2014; Born Anthony Michael Bourdain. June 25, 1956 (age 59) in New York City, New York, U.S.; Education -Vassar College ,The Culinary Institute of America Spouse(s) Nancy Putkoski (1980s–2000s) Ottavia Busia (m. 2007) Culinary career -Cooking style French; Television show(s) A Cook's Tour; Anthony BourdainNo Reservations; The Layover; Anthony Bourdain: Parts Unknown WIKIPEDIA Several thousand college students filled beyond capacity the Le Pavillon events place along Macapagal Avenue last week, loudly applauding and cheering for the 26 teams and 10 individual contestants vying for top honors in the annual Jolly University, an interschool culinary competition now on its third year. The enthusiasm exhibited by the young crowd was an eye-opening barometer of the level of respect chefs currently enjoy. Food-related courses have become the most popular career choices for young Filipinos, who have catapulted culinary shows’ ratings on local and cable TV channels to the top of the charts. The food craze has also invaded print media. Magazine racks are bursting with new food magazines, local and foreign. Food sections are now major regular features of daily newspapers and television variety shows. Chefs are the new poster boys, recognized and adored everywhere they go. Just look at how Anthony Bourdain was stalked during his last Manila visit. READ MORE...

ALSO: Jolly University Year 3 conducts Boot Camp in preparation for Food Congress


Jolly University Elite Students
For aspiring entrepreneurs and budding chefs, the door of learning and career opportunities opens wide once more at Jolly University (JU) as the successful campus-wide search continues to empower young minds on its third consecutive year. Following its overwhelming success in the last two years, JU – a campaign spearheaded under Jolly, one of the leading brands in canned foods and vegetables – is now regarded as one of the most prestigious culinary competitions and learning platforms. One of JU’s core programs that is currently underway is the University Boot Camp, a workshop where select delegates get to connect and learn first-hand from industry professionals. READ MORE, MORE PHOTOS...


READ FULL MEDIA REPORTS HERE:

Training Future Bourdains


Grand prize winner John Ezra Mendoza Grand prize winner John Ezra Mendoza
Images by MANNY LLANES

MANILA, MARCH 14, 2016 (MANILA BULLETIN) by Sol Vanzi March 10, 2016 - Several thousand college students filled beyond capacity the Le Pavillon events place along Macapagal Avenue last week, loudly applauding and cheering for the 26 teams and 10 individual contestants vying for top honors in the annual Jolly University, an interschool culinary competition now on its third year.

The enthusiasm exhibited by the young crowd was an eye-opening barometer of the level of respect chefs currently enjoy.

Food-related courses have become the most popular career choices for young Filipinos, who have catapulted culinary shows’ ratings on local and cable TV channels to the top of the charts. The food craze has also invaded print media. Magazine racks are bursting with new food magazines, local and foreign. Food sections are now major regular features of daily newspapers and television variety shows.

Chefs are the new poster boys, recognized and adored everywhere they go. Just look at how Anthony Bourdain was stalked during his last Manila visit.

READ MORE...

Fans kept the internet buzzing with Anthony Bourdain sightings. During his brief working visit, a selfie with Bourdain was the top trophy sought after by ardent foodies.


The grand prize-winning dish, Fish Hardinera. The grand prize-winning dish, Fish Hardinera.

Where to Begin

Seeing the bright future that kitchen jobs offer, Pinoy students are flocking to courses in culinary arts and nutrition, which are offered by an increasing number of prestigious universities and colleges. “Chef” is suddenly a respectable title, not just a description for “someone who cooks.” For aspiring chefs, formal training is the accepted route to the professional kitchen. Along the way, school instructions are boosted by cooking competitions that prepare the inexperienced for the real world while testing one’s grace under pressure.

Jolly University

Jun Cochanco, president of Fly Ace Corp., was elated over the success of Jolly University, his company’s annual project that has grown momentum among a new generation of passionate, talented leaders and entrepreneurs. “The Jolly University’s boot camp is now recognized as a very successful multi-campus training event which sets ablaze young minds and empowers hopefuls to achieve their dreams,” Cochanco noted. Aside from cooking lessons, boot camp training includes food styling, food photography, entrepreneurship, blogging, video production, and financial wellbeing.

Lessons for Success

John Prestin, a third year Culinary Arts student from La Consolacion College, was one of thousands who have gained a lot from the boot camp. “I was inspired by the workshops and was enlightened by the lectures on smart investments and preparing food with style. Now I understand how to capture the best shots by showing the right style and image of the subject. I was shown how to use social media blogging and video production to promote what I am passionate about,” Prestin revealed.

Prestin’s entry “Manok sa Ibalon.” which won third place in the Individual Entries category, featured fresh taro leaves stuffed with chicken, shrimps, and tapioca and simmered slowly in thick coconut cream, garnished with squash blossom tempura and chick peas, and served on scallop shells.

His schoolmate, John Ezra Mendoza, won the grand prize in the same category with his dish “Fish Hardinera,” a potpourri of Filipino ingredients blended with white fish that is steamed to perfection and served with tossed fruit and vegetable salsa.

Perhaps owing to Jolly University’s boot camp lessons, the winning entries showed maturity by emphasizing dishes inspired by traditional Filipino fare instead of attempting to impress with foreign copycats.


UnBLOGGED FROM COOKMAGAZINE.PH BLOG

HERE IS WHAT HAPPENED...

Jolly University Year 3 conducts Boot Camp in preparation for Food Congress and Cook-Off Challenge on March 4 BY COOK MAGAZINE · FEBRUARY 29, 2016


Jolly University Elite Students

For aspiring entrepreneurs and budding chefs, the door of learning and career opportunities opens wide once more at Jolly University (JU) as the successful campus-wide search continues to empower young minds on its third consecutive year.

Following its overwhelming success in the last two years, JU – a campaign spearheaded under Jolly, one of the leading brands in canned foods and vegetables – is now regarded as one of the most prestigious culinary competitions and learning platforms. One of JU’s core programs that is currently underway is the University Boot Camp, a workshop where select delegates get to connect and learn first-hand from industry professionals.

READ MORE...


Frances Amper Sales – Blogging

Jun Cochanco, President of Fly Ace Corp., exclusive marketer and distributor of Jolly Food Line, said he is expecting to see a new generation of passionate, talented leaders and entrepreneurs arise from the Boot Camp.

“I am delighted with the turnout of Boot Camp participants this year as we received more inquiries and entries which showed that Jolly University has gained momentum through the years. Ultimately, we aim to inspire these students and may they remember what they have learned here and apply those lessons when they have a food business in the future,” Cochanco said.

Learning from the masters

For Year 3, Jolly University welcomed its new batch of students from all over the metro to participate in the boot camp where they were given hands-on training and seminars featuring industry practitioners such as Food Styling by Jolly University Head Master Chef Mitchie Sison, Jolly brand ambassador/ blogger Frances Amper Sales, Chef Ben Bernardo, among others.


Food Styling by Chefs Mitchie Sison and Justin Sison

Among the Boot Camp highlights is the talk on “How to Become a Successful Chef” where Chef Ben advised the students not only to learn the basics of cooking, but also have a well-rounded personality which is a combination of passion, skills and knowledge.

“Our profession is more than just cooking, it’s a tedious process that can test one’s patience so you better have the passion, the ambition, to feed your mind by continuously learning by yourself and from others,” he advised.

On the other hand, Amper and director Lorenzo Marcos engaged the participants to the fascinating world of Social Media Blogging and Video Content Making.

“Social media blogging is very important. It can open doors for you. Through various online platforms, you can create marketing tools that can help you build networks and relationships with like-minded people, as well as people who can help you expand your careers and businesses in the future,” said Amper.


Food Styling by Chef Mitchie Sison

For the second and third legs of the Bootcamp, featured resource speakers and seminar topics include Janice Villanueva (Events Management), Chef Kalel Chan, Leo de Leon of Allegro Beverages (Finding Your Niche in the Market), Francis Kong (Defining your Competitive Advantage), among others.

For Lorenzo Juaquin of University of Sto. Tomas, the Boot Camp is a very enriching experience. “I learned to use blogs and make viral videos to promote myself and my passion.”

Another student, John Prestin of La Consolacion College-Manila, liked the talk on the importance of money, making smart investment and financial savings. “I’m also inspired by the workshops on becoming a good chef, cooking, and preparing food with style. On photography, I learned a lot about capturing the best shots by showing the right style and image of the subject.

This year’s Jolly University delegates and participants can hope to advance their future careers through the Food Congress, happening on March 4, 2016 at Le Pavillon, Pasay City.

Featuring highly interactive and informative seminars, event highlights include forums and culinary demonstrations, personality/ career and entrepreneurship that will be presented by noted industry leaders. The event also includes booths, stage activities that will be presented by various brand and media partners.

“Everyone is invited to join the Food Congress where they will have a chance to meet, connect with and be inspired by renowned speakers who will share their insights and expertise on various industry-related matters,” said Marilou Acuña, Jolly Senior Product Manager.

Not to be missed out as well is another exciting event highlight – the grand culminating activity called the Cook-Off Challenge where group representatives, as well as individual culinary talents, can vie for prestige in different categories.


Food Styling and Photography workshop

The announcement of winners will also be on March 4. Apart from cash prizes, the champions will bring home products from Fujidenzo, Masflex, Corelle and Glad. They will also receive hands-on culinary training under Chef Mitchie, Jolly Food Line team, among many others.


Culinary Talk by Chef Ben Bernardo

Jolly is a canned fruits and vegetable line marketed and distributed by Fly Ace Corp., one of the leading food and beverage consumer goods companies in the country today.

Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino homes, Fly Ace Corp.’s portfolio of food and beverage products includes house brands and exclusively distributed brands. For more updates, visit http://jolly.com.ph  and www.flyacecorp.com  .

Also like its official Facebook fanpage (Jolly Eats) or follow via Twitter and Instagram (@jollyeatsph).


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD
Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin.
Signature title "Timpla't Tikim"
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

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