Cake decorating in a dash
Contests always seem to bring out the best in people. Remember how it was in school when the teacher would have you run to the board to answer a question? Or how thrilling it was when invited guests were given the opportunity to evaluate our science projects (or, in my case, an original pastry creation or culinary invention)? Indeed, the chance to participate in healthy competition teaches us valuable lessons in determination, ethics, time-management and resourcefulness.
The same thing applies in a group work situation, but with several key elements added to the mix. Apart from the personal demands of rising to the challenge, working within a team requires extra precision, cooperation and planning. Those who are fortunate enough to qualify for such events gain invaluable experience by pitting their skills against their peers. Based on this, they can identify which areas need more attention, and gain significant insights into how to achieve this by observing others.
Such is the case with a wonderful competition held by Goldilocks, the annual Intercollegiate Cake Decorating Challenge. This one-of-a-kind event recently held its fourth run at the Glorietta Activity Center, and I was once again privileged to be invited as a guest judge. My good friend Pinky Yee (marketing director of Goldilocks) kidded me that I should receive a “loyalty medal” of sorts, because I have been a judge every year except for one. The more I thought about it, I realized that being there from the start has given me somewhat of a unique perspective.
The basic premise of the Goldilocks Cake Decorating Challenge, of course, remains unchanged. Invitations are sent out to schools that offer a Hotel and Restaurant Management (HRM), Hotel and Restaurant Administration (HRA) or Culinary Arts curriculum. Contestants are invited to submit up to three pictures of original cake decoration designs, which go through preliminary judging. During the first year of the competition, only 29 schools within Metro Manila were invited. Gradually, this expanded to include nearby areas in Luzon, before finally reaching nationwide coverage this year. Accordingly, the number of finalists that moved on to the contest proper increased from eight schools to 10.
For those who are still not familiar with the contest mechanics, just think of the television shows Iron Chef or Top Chef, and you’ll get the picture. Teams are assigned their own area of the stage, with a common supply depot (containing an enviable amount of materials and instruments) located in the middle. Within a specified time limit, they must submit finished designs for four types of cakes: round, rectangular, rolled and heart-shaped.
The energy and enthusiasm of past events I’ve witnessed was astounding, but this year took it to new heights. School supporters came by the busload, complete with banners, drums and pom-poms to cheer their teams on. Over the years, some “spin-off” stories have also resulted from the annual affair, including an unspoken (yet undoubtedly friendly) rivalry between De La Salle College of Saint Benilde and Lyceum of the Philippines Batangas. In the first two years, the College of Saint Benilde won back-to-back championships, while Lyceum of the Philippines Batangas has duplicated the feat by winning last year’s and this year’s challenge. What makes the situation a real nailbiter is that any team who wins three consecutive championships will be “retired” into the Hall of Fame.
Needless to say, it is certainly not guaranteed that either of these teams will win next year’s event. Nowhere is the evolution of the Goldilocks Intercollegiate Cake Decorating Challenge more apparent than in the quality of the final cakes. Year after year, the level of craftsmanship, creative use of materials, and imaginative designs have risen steadily. Likewise, new twists in the rules are also introduced, effectively changing the landscape of each contest. This year, for example, specific themes (wedding, children’s party, Christmas and Chinese New Year) were assigned to each cake design, without prior knowledge of the teams.
One thing is certain, though: I will be just as excited to watch next year’s installment as I have been in previous years. After all, with a bakeshop supporting the culinary event, it’s bound to be “number one with Goldilocks”!
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