Pinoy chefs aim for 'culinary royalty' status in Hong Kong

While avid movie buffs are aware that The King of the Kitchen is a silent comedy that was popular in the early 1900s, culinary professionals understand that the path to being considered “culinary royalty” is not an easy or laughable one. A culinary career entails proper training, dedication and focus, coupled with dependability, creativity and a considerable quantity of elbow grease. One needs determination and efficiency to be able to come up with consistently distinctive results. But while longevity in the industry can be the mark of a first-rate chef, one method of fast-tracking the ascent to culinary recognition is by joining competitions. Thus, the significance of joining contests like the Hong Kong International Culinary Classic (HKICC).

Touted as “Where the True King of Kitchens Should Belong,” this is one of only five culinary competitions endorsed to International Level by the World Associations of Chefs Societies (WACS). The contest, which is co-organized by the Hong Kong Chefs Associations (HKCA), aims “to promote culinary excellence, skills and abilities of chefs, cooks, pastry chefs and their apprentices.” It is held every two years in conjunction with HOFEX or Asia’s leading food and hospitality trade show, and the culinary competition segment has become one proving ground where Filipino chefs are able to test their mettle and showcase their skill against chefs from all over the world.

“Competitions are more technical nowadays,” observes chef Melissa Sison, academic programs manager of Philippine pioneer culinary school Center for Culinary Arts Manila. She is a firm believer that, “aside from originality and creativity, mental fortitude will determine long-time success in the culinary field.” While winning in international competitions can undoubtedly bring prestige, chef Melissa believes that it is, more importantly, a forum where valuable life lessons regarding self-assurance, efficiency, focus, optimism and proper deportment can be learned and reinforced. “Competition builds character,” she states. And while it cannot be helped that chefs can easily gain recognition and acclaim in our food-centric societies, she believes that any chef worth his salt shouldn’t let the laurels swell up his head. “We emphasize hard work. We strive to instill the value of humility in our students.”

Team CCA: (From top) Eldrin Paul Arangorin, Joyce Calayag, Czarina Dytianquin, Christian Sapida, Denny Sy, Sonny Mariano, chef Miraflor Cruz, chef Instructor April Martinez, chef Carol Tentativa-Lavin, corporate public relations manager Anne Certeza-Palmares, chef May Martinez, chef Instructor Gigi Angkaw, Continuing Education programs manager chef Melissa Sison, team manager and academic programs manager Jerome Dueñas, and chef Jon Tin

 In preparing for this year’s competition, chef Melissa shares that their team implemented a more methodical approach. “Everything was defined,” she explains. “The emphasis was in following an action plan and documenting the entire process so that all procedures were followed.” More than just physically assisting the competitors or cheering them on from the sidelines, student assistants were armed with checklists to ensure that the competing chefs did not miss a single step at any time. The discipline is what it generally known as “practice in motion” so that the chef’s emotional state does not affect the desired outcome.

Apparently, the discipline was useful. As in all contests, this competition was replete with all the drama. In one instance, a Filipino competitor was roused in the middle of the night by an SMS message from a roaming Philippine cellular phone number. The message simply read, “Condolence,” and the message was sent to her again after she replied to ask, “Who is this?” All sorts of dire scenarios went through her head and she tearfully called home. Thankfully, she found out that all was well. Expectedly she didn’t get a wink of sleep for the rest of the night. But she successfully competed in her category early the next day.

The effectiveness of the philosophy “practice in motion” was displayed through another test: Right before competing in her category, a chef was visibly upset after learning that the medal set before her entry was placed wrongly. She set all thoughts — whether it was an honest mistake, or a deliberate underhanded attempt to fray her nerves — aside. Focusing on her cooking, chef Miraflor Cruz won a bronze medal in the “Chinese Cuisine Challenge Hot Cooking: Ruby Snapper Category.” Other medal winners were chef April Martinez with student assistant Christian Sapida, who won bronze medals in the “Professional Amuse Bouche” and “Western Cuisine Professional US Organic Whole Chicken” categories; and 19-year-old CCA student Sonny Mariano and assistant Eldrin Arangarin, who garnered bronze in “Western Cuisine-Under 25: Canadian Short Ribs” and a silver medal for “Under 25: Amuse Bouche.”

“A discipline-based approach strengthens the capacity for making good judgments and split-second decisions even when you are under stress,” says chef Melissa.

For food writers like myself, there are also realizations and lessons in covering competitions such as this. Foremost is the recognition that Filipino chefs, whatever their affiliation, are immensely talented and can hold their own even in a diverse international field. Thus, the Philippines will greatly benefit if the food industry and other groups sponsor competitors so that homegrown talent is recognized.

Second is that discipline and commitment are vital in all, including the culinary field. The mark of a true winner is humility and grace.

 But the most important realization occurred to me after a happy get-together luncheon reunion at HOFEX with friends Gigi Angkaw, CCA Continuing Education Programs chef, and chef Dennis Hipolito, who has quietly but surely been making his mark on the international food scene. The fanfare and medals are nice, but go into the culinary field because it fulfills you, gives you happiness, and makes you a better person overall.