HRRAC's Cebu Goes Culinary

The Hotel, Resort and Restaurant Association of Cebu, Inc. has launched its biggest yearly competition called Cebu Goes Culinary on July 22-24 at the Waterfront Cebu City Hotel and Casino. With over 20 categories guaranteed to put skill, artistry and speed to the test, world class chefs and aspiring food and beverage professionals will be rushing to the hotel’s Atlantic Hall to take part in the dynamic event.

This year, Cebu Goes Culinary goes beyond the usual competition with the inclusion of its very first bazaar, giving food and food-related suppliers the opportunity to showcase their products at the Waterfront’s Pacific Grand Ballroom for three days. If you are just starting out in the food business or simply take pleasure in making home-cooked goodies, then this is the perfect venue for you.

Corinne D. Joseph, overall chair of HRRAC’s Cebu Goes Culinary is extending an invitation to all interested participants to join the bazaar and pay only P3,000 for a two-square-meter booth from July 22-24. Take this chance and call 232-5101 for more details or look for Aissa de la Cruz, Executive Director of HRRAC.

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AICA VISITED. “The best utensil around the kitchen is a sharper mind…and sharper minds start here at the Academy for International Culinary Arts!”

A month ago, the Academy for International Culinary Arts marked the opening of their first branch outside Manila. The blessing of the place was attended by family and close friends of owners Michael Moreno Tiaoqui and Chef Johann Chiongbian Young. Of course, cocktails were served.

Actually, the construction of the academy started last March, but it’s gratifying for Michael that his dream to have a branch in Cebu has finally been realized. He has been heading the academy in Manila, and now Chef Johann in Cebu. AICA Cebu is quite lucky to have Chef Nikko Mabugat as its School Director.

One time, we were so excited to spend an afternoon with Chef Nikko as she demonstrated her prowess to make paella for us all. We spent three hours observing Chef Din Cañete Grant who made potato and chicken croquettes, and Chef Jelly Uy baking Crème Brule. Somehow, we found the demo cooking as an added knowledge in our already-filled know-how in cooking after we finished our Home Economics during college days. Still, we thank Chef Nikko Mabugat for allowing us to savor her personally-made paella!