Chefs on Parade 2022: Letran Manila’s First Hospitality Skills Olympic
Mariella Lim, Josh Nicolas Dela Cruz, Jayleen Avila, and Leanne Maxinne Ceria
Last Thursday, November 24, 2022, as part of the celebration of the first-ever Hospitality Management Week with a theme, "Amplifying: Integrating Skill and Capabilities - HM Week A.Y. 2022-2023," the Letran Culinary, Hospitality, Events, and Flairtending Society (Letran CHEFS) hosted a simultaneous event channelling different skills in cooking, table setting, bartending, and such, during the Colegio Week.
The event kicked off with a Cake Decorating competition. Two teams poured their hearts into decorating as they whipped up cakes covered in fondant, rolled them out into perfectly flat, creamy sheets, and laid them onto a two-layered piece of styrofoam disguised as a cake. One by one, the pairs of department representatives showcased their finished products in front of the judges. They were asked about the process and reasons for choosing the designs, and of course, they were given feedback on how their decorations turned out. Moreover, the Food Technology Department claimed its place as the champion of the cake decorating competition. While all representatives were delightfully creative and gave pure effort in the making of their decorations, the Food Tech Department's cake decorations truly stood out. The Hospitality Management Department won as the 1st runner-up, followed by the Senior High School Department in 2nd place, and last, the champion which is the Food Technology Program.
Meanwhile, for the second competition which is fruit carving and table setting, the masters of the ceremony, Mr. Rod Joveen Reubenz A. Hipe, and Ms. Anna Clarisse Ramos, briefly introduced themselves and then welcomed Asst. Prof. Maria Rowena Diocares-Espinosa, the Program Chairperson of the Hospitality Management Area, for her opening remarks. The judges for the program were then introduced, namely: Mr. Rizalino Maganis, Mr. Ramon Alila, Mrs. Ana Maria Rosarda, Mr. Jonel M. Rafol, Mr. Carl Joseph Barros, and Mr. Joel Amba. The contestants poured their hearts out artistically as they carved the fresh fruits with unique patterns, and demonstrated how they creatively organized different utensils with their respective placements in the table setting. Following, the judges began examining their performances. Due to the abilities and ingenuity they put into them, their creations are appealing not only to the judges but also to the public. In the fruit carving contest, the Senior High School Department won as the 2nd runner-up, the 1st runner-up goes to the Food Technology Program, while the Hospitality Management Program bagged the Crown. Lastly, for the table setting, the 2nd runner-up went to the Nutrition and Dietetics Program, the 1st runner-up was bagged by the Senior High School Department, and the Hospitality Management Program took home the Championship.
A Cook-Off was also conducted to challenge the potential chefs in the Colegio. 2nd-year Nutrition and Dietetics student, Ms. Krizzia Anne Calimoso, who prepared a Surol as her dish for Mindanao cuisine, was declared the champion of the Cook-Off. She caught the judges' attention with her plating as it visualized a beach-like theme—Camiguin, the province where she got the inspiration from, is known for its beaches. On the other hand, Grade 11 Home Economics student, Mr. Roman Tongco, who made Ginataang manok as his Luzon cuisine, won 1st runner up, 3rd-year Hospitality Management student, Mr. Odon Jose de Guzman won 2nd place with his Visayas cuisine Chicken Inasal Balls, and the Champion title went to the Nutrition and Dietetics Program.
The Art of Bed Making contest was also organized to put contestants' talents in correctly arranging a bed to the test. Bed making avoids difficulties by providing comfort and security to an individual, as well as displaying hospitality to them. Likewise, there were three participants, and each of them was given five minutes to accomplish the said contest. It then progressed on to the Art of Napery contest, where participants could express their creativity in napery innovations, as well as how crafty their hands were whilst folding the linens with care. There were four participants, and each had two minutes to complete the task. Hence, the 2nd runner-up for the art of bed-making contest is the Senior High School Department, the 1st runner-up is Hospitality Management, and the champion is the Food Technology Program. Moreover, in the Art of Napery contest, the 2nd runner-up is the Senior High School Department, the 1st runner-up is the Nutrition and Dietetics Program, and the Food Technology Program won the Championship.
Nearing the conclusion of the event, the College and the Senior High School Department students showcased their skills in a Bartending contest which took place at the Colegio’s bar laboratory located in St. Thomas Hall. Three participants were able to unveil different tricks and techniques in mixing drinks that are made to meet the judges' tastes during bartending, the last contest in Chefs on Parade 2022. Each person was given five minutes to create a drink for the three judges. The first participant presented his drink entitled Captain el Mango, a Spanish-inspired drink that is meant to represent the standing of Letran for 400 years. Meanwhile, the second participant presented a drink from his recipe entitled Green Goblin drink, and the last presenter made his Rainbow Paradise drink, which was in colours of blue and red that showed his take in regards to Letran's 402 years. During the awarding ceremony, joyous cheers can be heard from the respective departments of their representatives for this year's “Chefs on Parade.” After a spectacular show of flipping bottles, clinking glasses, and colourful beverages, Mr. Jhomar Verdera from Hospitality Management won the top award and was declared the champion for bartending. Other than that, Mr. Kyle Lazaro from Nutrition and Dietetics came in as the 1st runner-up and Mr. Jedidah Miguel Abarrientos from the Senior High School Department came in as the 2nd runner-up.
The event finally came to its conclusion as Assoc. Prof. Virginia V. Salonga, Dean of the College of Business Administration and Accountancy, made her closing remarks, followed by the community singing of Himno Del Colegio.