CCA’s Michael Cheng bags gold at Hofex

HONG KONG — In Chinese tradition, eight is believed to be an auspicious number, so being assigned a number with several eights is considered very lucky. In fact, in Chengdu, China, a telephone number with all digits being eight was sold for a whopping US$270,723.

In the Philippines, a young culinary student bagged gold in an international competition simply because he incorporated eight cooking methods in one complex dish.

Center for Culinary Arts (CCA) student Michael Cheng tickled the judges’ palate and imagination with his pistachio pesto cap sous-vide lamb medallion with caramelized butternut squash ravioli at the 15th International Exhibition of Food & Drink, Hotel, Restaurant & Food Service Equipment, Supplies & Services (Hofex) held recently at the Hong Kong Convention Center, Hong Kong.

Yes, the judges fell madly in lamb not just with the taste of the dish, but also the way it was prepared and presented.

“We really like the fact that you created a pasta dish (to go with the lamb) and showed us (eight) different skill sets. You sous vide, confit, roasted, grilled, stuffed, sautéed, blanched, grilled, pan-seared and did wine reduction like a pro. The flavor balance is really good. It’s a good plate, that’s why it deserves a gold!” enthused judge/chef Alan Orreal, executive chef, Resorts World Sentosa.

Michael’s winning dish — pistachio pesto cap sous-vide lamb medallion with Rioja glace de viande, lemon chantilly, caramelized butternut squash ravioli, cherry tomato and lima bean confit, champignon and pear-onion preserve — must have tasted really good because the judges didn’t notice that there was one important component missing: the limoncello.

“The limoncello is so important because it’s supposed to balance the flavor of the dish, which is savory and bitter (because of the Rioja wine). But due to time constraints, I wasn’t able to put it. Well, luck is in the air,” said Michael with an impish grin.

As for the lucky-eight factor, there’s CCA coaches/chefs Mira Cruz and RJ Ungco to thank. Both encouraged Michael to use as many (cooking) techniques as possible in executing the dish.

“As with any competition, you need to impress the judges. In food, it’s hard. There are a lot of things to consider — taste, preparation and presentation. I train my students to think of a dish that will showcase their skills and ingenuity.  And my ultimate challenge to them was to whip up a dish that involves various cooking methods. The more, the merrier. And Michael didn’t disappoint,” noted chef Mira.

Practice makes perfect

Weeks before the competition, Team CCA — composed of coaches/chefs Mira Cruz and RJ Ungco, students Michael Cheng, John Vincent Angeles, Ronald Ico, Sandy Sabian and Renee Usares — spent sleepless nights trying to perfect their respective entries. Sadly, Sandy, Renee, Ronald and John’s dishes didn’t get the judges’ nod.

“To be honest, I was disappointed because the students really worked hard to perfect their dishes. Chef RJ and I witnessed it and we were surprised with the results. Still, it was such a pleasure coaching and mentoring them. I know that this experienced made them better chefs. The fact that they were so calm under pressure puts them ahead of their counterparts,” said chef Mira.

To say that the pressure was on Michael is an understatement as chefs Mira and RJ had to devise a last-minute game plan just to ensure his win.

“We thought of all possible technical glitches he would encounter and devised a plan to counter them,” added chef RJ.

For his part, Michael didn’t stop practicing (with the help of his teammates) until he got his dish perfect — from flavor, to the texture of the meat, down to plating.

“Michael even went to my hotel room on the eve of the competition with a plate covered with cling wrap. He wanted to visualize how his plate should look like so I drew the dish on it!” recalled chef Mira.

Chef Mira adds that even during practice sessions in Manila, Michael would do the same. She even kept a copy of the same drawing, which Michael stamped with the words: “Gold With Distinction.”

“This victory was the product of a concerted team effort,” added Michael.

Let's gold

As they say, “dreams do come true to those who work hard while they dream.”

Michael’s hard work, patience, perseverance and determination paid off as he eventually bagged the gold medal in the Western Cuisine — Hot Cooking Categories (Professional) Lamb Loin.

His victory boosted the morale of the team, who supported and rallied behind him.

“We’re so happy to warmly congratulate Michael (as well as coaches Mira and RJ) for bringing honor to CCA — a gold in the professional category!” said Cravings Group CEO Marinela “Badjie” Guerrero-Trinidad. “We’ve always supported our students to join international competitions to give them the edge, motivation, exposure and opportunities to be the global chefs that the school have always envisioned them to be. We are proud of the team who all did their best to represent CCA in a tough competition like Hofex.”

Michael, who had his internship (through the efforts of CCA) at Woosong University in Korea under the Global Korean Culinary Arts Department, is set to graduate from CCA this August.

“I observed Michael up close when we visited him in Korea,” Badjie added. “I was impressed with his professional and gentle demeanor. He’s serious and focused on his studies.”

Given their busy schedule, Badjie and mom Annie Guerrero took time to visit and support the team in Hong Kong.

“The team is so grateful to Ms. Badjie and Ma’am Annie, who stood like our parents during the competition,” enthused chef Mira. “It is because of their love and support that the CCA family strives and remains to be on top after 16 years. Credit also goes to our program director, chef Melissa Sison, who helped us every step of the way.”

And as Michael always says, “To God be the glory.”