UB stages 5th Master Chef

by RONALYN BANAKEN

 

 

 UB culinary students compete during the University’s version of the Master Chef. (Photo: Rene Pascua/UB Media Affairs and Publications Office)

 

 

On its fifth year, the University of Baguio’s (UB) version of Master Chef took on a little bit of seriousness.

 

The event, held on Feb. 29 at the UB Gym, mainly featured a cook-off among six groups of students from the Bachelor of Science in Hotel and Restaurant Management program of the University.

 

Last year’s – and the previous years’ – Master Chef at UB included a cooking demonstration by Chef Lau and Chef Jackie. But this time, the event sought to intensify the reinforcement of the development of the skills and training required of a high-concept restaurant chef.

 

The teams were asked to prepare three dishes: appetizer, the main course, and dessert, which featured local Baguio ingredients. They were given an hour and a half to prepare all three dishes, with two plates each dish. Taste, preparation, presentation, and hygiene were considered in the judging of the recipes.

 

The winning dishes were: kiniing empanada (appetizer), sticky lemon chicken with pinikpikan infused mashed potato (main course), and Benguet choco coffee mousse with caramel sauce (dessert).

 

Placido Dela Cruz, Franz Karl Lagajino, Rod Christian Nepa, Karl Glen Santiago and Anthony Suyat – who composed Team 6 – were hailed over-all champion. The group prepared chicken dinawis with spicy bugnay sauce topped with crispy chicken tapuy bits as appetizer, ginataang pinikpikan with crispy etag as the main course, and Benguet choco coffee mousse with caramel sauce as dessert.

 

Renowned chef Rolando “Lau” Laudico and his wife Jackie, a pastry chef, served as the judges. 

 

 

 

 A participant prepares a dessert. (Photo: Rene Pascua/UB Media Affairs and Publications Office)

 

 

 

Chef Lau examines a dish. (Photo: Rene Pascua/UB Media Affairs and Publications Office)

 

 

 

 Chef Lau and Chef Jackie critique the recipes prepared by the students. (Photo: Donald Rentiquiano/UB Media Affairs and Publications Office)

 

 

 

 A recipe prepared by the student participants. (Photo: Rene Pascua/UB Media Affairs and Publications Office)

 

 

 

 The dishes used Baguio ingredients, such as strawberry. (Photo: Rene Pascua/UB Media Affairs and Publications Office)

 

 

 

Another strawberry-adorned recipe. (Photo: Rene Pascua/UB Media Affairs and Publications Office)

 

 

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