The most prestigious culinary competition in Mindanao is back in Davao City to showcase the talents, skills, and creativity of Davaoeños. The 2017 Davao Culinary Cup (DCC), powered by Philippine Culinary Cup (PCC), held its 3rd Culinary Competition last August 29 to 31, 2017 at the atrium of SM Lanang Premier.
Two hundred twenty-eight aspiring chefs from different culinary colleges, establishments, and institutions all over Mindanao competed in the region. This year, Six participants from Hotel and Restaurant Services ( HRS) of Asian and International School of Aeronautics and Technology vied in the Savory Category; Young Chef’s Team Category, Pasta Category, and Local Fish or Seafood Category. Despite the heightened pressure due to changes in the rules on preparation time and quantity of servings, AISAT HRS students valiantly and keenly prepared their dishes.
“Our one-week preparation was rigid because we had to teach the basics,” exclaimed Chef Ariel de Leon, HRS Instructor and Mentor. “Even though most of the representatives were first timers, we trust our students that they will do their best,” he added.
Indeed, the efforts were all worth it! The AISAT HRS Department celebrated as Joshua San Pedro and Jose Carlos San Pedro batted the Bronze medals in the Young Chef’s Team Category with their dishes— Prawn Thermidor and Prosciutto Stuffed Chicken with Mushroom and crusted Cashew Nuts. Participants really made sure that from the appetizer to the main course and pasta, every dish was prepared with excellence and passion. The following scrumptious dishes were the entries of AISAT Aviators:
|Young Chef’s Team: Main Course||Joshua San Pedro
|Prosciutto Stuffed Chicken with Mushroom and crusted Cashew Nuts|
|Young Chef’s Team: Appetizer||Jose Carlos San Pedro||Prawn Thermidor|
OFFICIAL AISAT ENTRIES IN OTHER CATEGORIES
|David Brian De Arce||Beef Cannelloni|
|Maria Nina M. Lu
|Rolled Catfish in Agave Beetroot Sauce|
|Local Fish/Seafood||Clarence Javelona||Marinara with Pasta Negra|
DCC 2017 was indeed a successful event which made a truly rewarding learning experience for all the participants and spectators.
“Aside from exposure, they had experienced the reality of the competition and enhance their self-confidence and skills in the world of culinary,” said Chef Karina Ingrid Therese Kahulugan, AISAT HRS Department Head, “and most importantly, they would acknowledge that it is not always about winning, because in every competition, your opponent is always yourself” she concluded.
One should always keep in mind that skills can be honed but the right attitude should be essentially owned. Because knowing oneself, accepting one’s flaws, and loving what one does are already an achievement in life that can never be taken.
Cheers for a job well done for our very own future chefs!