Master Chef Series held in University of Baguio

“JUNIOR Master Chef: Pinoy Edition” Chef Rolando “Lau” Laudico also know as Chef Lau visits University of Baguio for a Master Chef Series event held last February 28, 2012.

Chef Lau with his assistant Chef Chavi Romawac conducts a gastronomical activity promoting Filipino dish as part of international cuisine.

Chef Lau made a demo regarding on how to innovate Filipino recipe to be well-known internationally.

First, as a visiting chef in Baguio, he made a demo on how to use natural resources found in localities of Baguio. Chef Lau did a dish coming from different type of Cordilleran cuisine combined to make a First class dish.

Chef Lau introduced his “Kintoman rice Salad with Ini-ing and Itag Topped with water crest and Pinuneg sausage Drizzled with Sagada Orange vinaigrette.”

He also said that being a Filipino chef, he wanted to develop Filipino cuisine to be well-known internationally.

He also added that only few Filipino chefs are known in developing Filipino dish including his wife Chef Jacky Laudico, an executive pastry chef at Bistro Filipino in Taguig.

Chef Lau motivates the young students of University of Baguio particularly the students from School of International Hospitality and Tourism Management to keep on developing Filipino dish to be well-known internationally.

He said, “Bilang isang chef, gusto ko na ma-promote and lutong Pinoy. Dahil Pinoy tayo, dapat lang na i-develop natin ito, hindi palaging French cuisine o American. Dapat matuto tayong mahalin ang sariling atin.”

On the other hand, his wife, Chef Jacky Laudico, also conducted a gastronomical activity regarding Filipino dessert to be known world-class.

Chef Jacky did chocolate truffles out of dark chocolate, desiccated coconut, gnash with dried mangoes and lambanog to add flavor and aroma, strawberry gummy bears and strawberry-coated chocolate.

Chef Jacky wanted the students to develop Filipino dessert such as biko, suman, kakanin, etc. She also said the Philippines is very rich in natural resources that we can use to develop a Filipino recipe. (Kristian Leprozo)