The National Food Showdown Challenge
Troy Cachero, Vincent Uy and Ramlo Villaluna.Joining the National Food Showdown Challenge’s “Chef Wars” and winning second place brought great honor to the team of Ramlo Villaluna, Troy Cachero and Vincent Uy and to the Ilonggos as well.
Their entry was composed of: Risotto Alle Milanese Served with Seared Prawns Wrapped in Julienne Leeks and Balsamic Reduction; Pan Seared Beef Tenderloin Served with Potato Puree; Caper Crème on Sauce Espagnole; Leeks Fondue; and Sauteed Brocolli and Baby Carrots, Quail Eggs.
“The biggest challenge was to make leeks our main ingredient. It must be evident in the three dishes that we are required to prepare in an hour. It was a good experience as a chef because it was where we tested our skills and knowledge in bringing the best food at par with our foreign counterparts,” said Ramlo.
He said that the competition was a venue for foodies, the chance to meet a lot of people in the food industry with whom they can share new ideas and concepts.
“Chef Wars” was the highlight of the National Food Showdown. It is where culinary experts compete ala-Iron Chef. The entries were judged in terms of taste, texture, technique, originality, the temperature of the food, presentation, grooming, sanitation and food safety practices.
There were other competitions on Gourmet Cold Buffet Challenge, Fruit and Vegetable Carving, Cuisine Rapide, Set Menu Challenge, Flairtending or Cocktail Mixing and Flambé. Some of the events were on Table Setting, Cold Desserts, Petits Fours or Pralines, Pastry Showpiece, Baby Cakes, Wedding Cakes, and Creative Cake Decoration.