From Aug. 3 to 5 at the World Trade Center, participating schools worked hard, worried and enjoyed the different competitions in the Taste of the Expo 2001: Chefs on the Spot, McCormick Spicescapes, Best Rum Cake, Cooking with Beer and the Adobo Convention. Teams of young student cooks, whom Nancy Reyes often refer to as "the foodies," were sent by Arellano University, Center for Culinary Arts, DLSU-College of Saint Benilde, Dominican College, Fatima College, OB Montessori College, Polytechnic University of the Philippines, San Sebastian College, Southville International, St. Paul’s College, Manila and Quezon City, St. Scholastica’s College and the University of Santo Tomas.
Please note that compared to the traditional four-year BS Hotel and Restaurant Management courses of most of the competitors, OB Montessori’s program is a two-year diploma course similar to the scuola professionale given in European countries.
Chefs on the Spot is an original Cook concept, a monthly feature in the magazine. Five must-use ingredients were given to each group, each set different from the other. Recipe and Market List making were the bases of elimination on the first day. On the second day, the five finalists cooked their different sets of ingredients with exotic materials like crocodile jerky, ostrich steak, scallops, squid, kangaroo and emu meat. On the third day, the finalists used similar ingredients, like quail and Angus steak, with other various ingredients.
McCormick Spicescapes was a contest of artwork made from the rich colors, textures and shapes of 17 natural herbs and spices. There were 13 entries.
1. Don’t overcook lamb. It should be pink.
2. Chicken should be well-done. Salmonella may be a problem if chicken stuffing in the roulade is undercooked.
3. Slice scallops to cook easily or in a shorter time to keep it tender.
4. Serving portions should be adjusted to the number of dishes in a menu. Portions should be bigger for a three-course than for a five-course meal.
5. Consider the plate as a picture frame. The dish should be in the center with the proper margin. Add height to the dish with vegetables. Keep the plate neat and clean without spillage.
6. The prime cut of quail is the breast. The skin is the best source of flavor. Maximize its use. Tarragon help enhance the flavor of quail.
7. Plan your schedule of work. Your customers might walk out if you make them wait.
8. Finally, words of advice from the experts:
• Chef Kamura advised the student chefs to keep on learning. Join competitions, since their careers depend on exposure.
• Chefs are not born, they are made. There is always room for improvement, according to Chef Roxs.
• Chef Whitfield counseled students to cook out of love. A clean plate is the best compliment to a chef. Don’t lose focus but have fun. Teamwork is important.
• Consider the restaurant as your house, the customer as your friends, and the staff as your family, according to Chef Mattei.