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Thursday, July 06, 2006
Magsaysay: To cook!
By Jo Magsaysay>
Whatever
The terrific team of shakers and movers of the HRRAC is now revved full speed ahead for the most exciting event of the season when Cebu Goes Culinary and Cebu Food Expo formally opens tomorrow, Friday, at 10 o’clock in the morning at the Atlantic Hall/Pacific Grand Ballroom of the Waterfront Hotel.
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All systems go! Marita Alvarez Arambulo, her serenity unruffled by the frenetic preparations keeps her cool coordinating over-all activities with her co-chairperson, the exuberant and kinetic Julie Alegrado-Vergara. Discovering New Flavors being the theme of this year’s exhibition cum competition, I was titillated by a sampling of new flavors at the Marriott lunch that launched the great Food Event. Cucumber juice turned out delightfully refreshing, chilled. A blueberry yoghurt, healthfully sugar-free was good, I had it again weeks later laved over peach halves. A startling gravy for roast beef concocted by Hotel Chef Robert Lilja had meted tableya mixed with the drippings and was surprisingly flavorful, particularly for those of us who dote on chocolate.
Other new flavors are being created by professional chefs to challenge the competition and here Lita P. Urbina whose hallowed name is synonymous with her celebrated Laguna Garden, as head of the committee on professional category, is diligently screening the entries. Rene Osorna and John Robles have alerted young eager students to submit their entrees and those who cannot tell the difference between a goblet from a giblet are invited to observe and learn a thing or two about culinary arts.
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There are already 100 entries for the Display Class and 70 other entries for the Live-On-the-Spot competition and Bunny Ludo, who everyone knows makes Café Georg the bustling success that it is, has been tasked to supervise it while Dottie Viajar Wurgler of Marriott, with characteristic efficiency, takes charge of the students, the seminars and the demos for the Cebu Food Expo that brings together 90 exhibitors in the categories of Food and Beverage, Bakers and Confectionery, etc. The cuisinary guru Jeremy Young handing down the competition guidelines with the solemnity of Moses coming down the mountain with the Ten Commandments.
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Quivering with excitement at the prospect of the competition are the participants in the Culinary Live Show. A show it will be of creativity, artistry, talent and perhaps gimmickry. Like when the bartenders show off their skills at mixing cocktails while performing acrobatic feats and sleight of hand tricks.
Like the carvers of ice, fruit and vegetables, using their own tools…no electric drills allowed…whittle, chisel and sculpt away to transform blocks of ice, common place fruits and vegetables into wondrous works of art. The market basket competition challenges participants to compose a menu, select ingredients and cook three-course meals on-the-spot within two hours to be served to four persons, presented with a grand flourish complete with waiters, bartenders, hot or cold appetizers, entrée and dessert. A competition on the agenda also includes "Exotic" Table Setting, Asian Family Style Cooking, Cooking with Beer and Dressing the Cake (four toothpicks allowed!) What takes the cake should be the competition for a three-tier wedding cake. Although the cakes may be pre-prepared, pillars and glass stands are allowed, ribbons, artificial blossoms, tulle, cake tops, fountains and the like are a big no-no! In the Creative Cake Class, four varieties of edible cakes in the entry should include sugar free cake, meaning sugar substitutes are permitted like saccharine (Sweet n’Low), aspartame (Equal, Nutra Sweet) and sucralos (Splenda). Cakes on display should have a wedge sliced out of it to show off the whachacall inside for presentation to the judges.
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There’s where Marco Protacio exerts his clout to select, contract and take charge of the arrangements for the judges.
Although Marco may have gone off already to Cornell U, being GM, he has managed to complete all the chores assigned to him. Sergio Lim must be in a daze figuring out the tabulation of points and taking care of the cash flow in and out of the exchequer (bring in the Finance Committee) while Hembler Mendoza takes charge of the awarding ceremonies. Gold, silver and bronze medals will be awarded to deserving chefs and culinary arts students. The Property and School that has garnered the most Gold and Gold with Distinction Medals all throughout the three-day competition will be awarded the Toque Trophy a "fitting trophy to those who exemplify the Passion, Talent and Dedication to Excellence in the Culinary World." That’s Aissa dela Cruz who has been beating the drums, blowing the bugle call to one and all for participation, active or passive, whichever case may be to this "virtual feast of the eyes and your gastronomic senses." Let’s not forget the "sponsors and the invaluable partners" of the HRRAC, to name a few: Global Link Marketing and Management Services, Nestle Philippines, Unilever, La Germania, Puratos/Café Mauro, Nature’s Spring Waters, SM City Cebu and Island Souvenirs. Doing her own yeoman’s share is Christine Desales of the HRRAC secretariat.
For Bisaya stories from Cebu. Click here. (July 6, 2006 issue)
Write letter to the editor.Click here.
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