The Hotel, Resort & Restaurant Association of Cebu, Inc. (HRRACI) is proud to launch the biggest and most awaited culinary event in the Visayas, Cebu Goes Culinary 2018: Learn to Win presents National Food Showdown (NFS). This will be on September 21 and 22, 2018 at the SkyHall, Third Floor and at the Mountain Wing Atrium, Lower Ground Floor of SM Seaside City Cebu.
This attracts a huge number of crowd since it will appeal to both professionals and students showcasing different competition levels that will display their respective culinary expertise.
Cebu Goes Culinary Event is a flagship project of HRRACI together with National Food Showdown (NFS), a partnership that started since 2014 showcasing “Chef Wars” headed by Chef Myrna Segismundo who is the Overall Chairperson for NFS students and professionals aligned with the Tourism Industry which is experiencing a high boost of Occupancy.
The winners in the Visayas Leg will join the National Competition on October 26 and 27, 2018 to be held in Manila. This year major hotels in Cebu are participating together with big universities in the Visayas. There are also schools participating from Iloilo, Bacolod, Dumaguete and Ormoc.
This year’s event are highlighted with Culinary Activities such as: Chef Wars and Klasika Kulinarya and popular non-culinary competition such as: Flairtending, Cocktail Mixing, Chocolate Displays and Food Styling.
BATTLE ROYALE
CHEF WARS
Professional / Student, Team of 3 | Time: 1 hour
Teams are to execute within one hour, three hot or cold dishes (can be any one, two or three of the following courses: appetizers, main courses or desser). Each dish must be good for two persons.
KLASIKA KULINARYA
Professional / Student, Team of 3 | Time: 1 hour
The competition is an exercise in preparing a regional Filipino dish. In keeping with current trends, competitors are required to come up with 2 versions of the dish: 1 traditional and 1 modern rendition of the recipe.
GASTRONOMICA: THE COMPLEAT CHEFS
THE MODERN CHEF
Professional, Team of 2 | Time: 1 hour
Teams are to execute within one hour, a three-course menu consisting of hot or cold appetizer or salad, main course and hot or cold dessert, good for two people, following the theme. Modern cooking techniques/methods and contemporary presentation are required.
THE APPRENTICE
Student, Team of 2 (Coach & Student) | Time: 1 hour
The competition is an exercise in preparing a regional Filipino dish. In keeping with current trends, competitors are required to come up with 2 versions of the dish: 1 traditional and 1 modern rendition of the recipe.
THE SOUP BOWL
Professional / Student, Team of 2 | Time: 30 minutes
Teams are to create within 30 minutes two original soup dishes, one hot and one cold.
HAPPY HOUR
Professional / Student, Team of 2 | Time: 1 hour
Teams are to create Bar Chow within 1 hour. Participants are to execute four different kinds of: two hot and two cold items; good for 4 persons.
THE PANTRY CHEF
Professional / Student, Team of 2 | Time: 1 hour
Teams are to create within 1 hour two cold dishes for two persons. Serving portion of each dish should be that of an a la carte service.
THE ENTREMETIER
Professional / Student, Individual | Time: 1 hour
Participants are to showcase their knife skills within 1 hour. Specific cuts, shapes of fruits and vegetables and knife skill will be announced during the briefing. Clean and well-proportioned cuts and shapes of entries will have great impact on scores.
THE MAIN COURSE
Professional / Student, Individual | Time: 1 hour
Participants are to prepare two plated hot main courses within 1 hour. The two dishes must follow the theme and must consist the main ingredients and must have the appropriate starch and vegetable accompaniment.
CULINARY FLAIR
FLAIRTENDING
Professional / Student, Individual | Time: 5 minutes
Participants will showcase three flairtending, flaring and juggling techniques. Particpants are given 5 minutes to do flaring and create an original drink good for two persons, following the theme.
MOCKTAIL MIXING
Professional / Student, Individual | Time: 3 minutes
Participants will create an original drink within 3 minutes for two persons, following the theme.
COCKTAIL MIXING
Professional / Student, Individual | Time: 3 minutes
Participants are to create a unique and original drink within three minutes for two persons, following the theme.
NAPKIN FOLDING
Professional / Student, Individual
Participants are to showcase their skill in napkin folding within a given time. Participants are tasked to do 12 classic folds (to be announced on the spot) and one original Napkin Fold within 3 minutes.
COFFEE CONCOCTION
Professional / Student, Individual | Time: 8 minutes
Participants are to create one classic/traditional concoction and one unique/original coffee concoction within 8 minutes.
TABLE SETTING WITH FLORAL CENTERPIECE
Professional / Student, Team of 3 | Time: 1 hour
Teams are to execute and set-up within 1 hour a table with floral centerpiece for two persons following the theme. A menu card with food and wine pairing must be included in the set-up. Service interaction between participants and judges is part of the competition. Service knowledge, wine service and skill in menu merchandising will have great impact on scores.
SWEET REVENGE
CREATIVE CAKE DECORATION
Professional / Student, Team of 3 | Time: 2 hours
Participants are to showcase their cake decorating skills following the theme. They are given 2 hours to decorate and display two-tier sponge cake.
WEDDING CAKE
Professional / Student, Individual | Time: 1 hour
Participants are to set-up and display within 1 hour, a 3-tier wedding cake following the theme. Only the bottom tier needs to be edible.
BABY CHOCOLATE CAKES
Professional / Student, Individual | TBA
Participants are to display 3 variants/types of chocolate cakes with 2 pieces each per variant/type. A total of 6 pieces of cakes will be displayed. Each finished cake must be three (3) inches in diameter.
PRALINES
Professional / Student, Individual | Time: 1 hour
Participants are to set-up and display within 1 hour, 6 different kinds with 7 pieces each of the Pralines following the theme.
THE COOKIE JAR
Professional / Student, Individual | Time: 1 hour
Participants are to set-up and display within 1 hour, 3 different kinds of cookies with 12 pieces per kind (8 for display and four for judges’ tasting).
PLATED DESSERTS
Professional / Student, Team of 2 | Time: 1 hour
Participants are to make one warm and one cold plated dessert, within 1 hour, following the theme. Each plated dessert should be good for one person or one serving of an a la carte service.
SENSORY FEASTS
DOREEN FERNANDEZ FOOD WRITING
Professional / Student, Individual
FOOD PHOTOGRAPHY
Professional / Student, Individual
FOOD STYLING
Professional / Student, Individual
THE JUDGES
The Cebu Furniture Industries Foundation Inc. (CFIF) will showcase their finest collections from the premier world class furniture makers of Cebu.
The 2-day event will be in SM Seaside, SkyHall which will serve as the main culinary event hall and the Mountain Wing Ground Floor Activity Area will be the display area for chocolates and the most awaited Table Setting Competition.
Tickets are sold at Php150 for professionals and Php100 for students per day for two (2) venues. Tickets will be available in the location of HRRAC Office, The Apartelle Building, Unit 211 (Room D) Vibo Place, N. Escario Street. For inquiries, call +6332-2556385 local 211 or email at cebugoesculinary@hrrac.org.ph
FACEBOOK LIVE STREAM DURING THE PRESSCON
Carlo Anton Suarez, General Manager of Cebu Grand Hotel and Hotel Resort & Restaurant Association of Cebu Inc. President officially opens the biggest cooking, baking and bartending competition in the Visayas region, the Cebu Goes Culinary 2018
Chef Raki Urbina, Hotel Resort & Restaurant Association of Cebu Inc. BOD, CGG C0-Chairperson, and Corporate Chef of the Laguna Group shares to the media the overview of Cebu Goes Culinary 2018:
Live Competitions (Battle Royale, The Compleat Chef, Culinary Flair, Sweet Revenge and Sensory Feasts)
22 Participating Establishments under the Professional Category
20 Participating Teams under the Students Category
esteemed judges from reputable establishments
Cebu Goes Culinary 2018 Open Forum with CGC – Over-All Chairperson and CEO & Founder of Laguna Group Julita P. Urbina, CGC-Marketing and MARCOMM Manager for Bluewater Maribago Beach Resort Erik Monsanto, Hotel Resort & Restaurant Association of Cebu Inc. BOD, CGG Co-Chairperson, and Corporate Chef of the Laguna Group Chef Raki Urbina, and General Manager of Cebu Grand Hotel and HRRAC President Carlo Anton Suarez.
CGC – Over-All Chairperson and CEO & Founder of Laguna Group Julita P. Urbina
“We work hard for our advocacy to strengthen local tourism and and to elevate culinary knowledge by promoting Filipino cuisine to everyone. And we commend the efforts done by the team of Benny Que of Golden Prince Hotel & Suites in showcasing the Filipino cuisine. Great job.”
General Manager of Cebu Grand Hotel and HRRAC President Carlo Anton Suarez
“We aim to revitalize HRRAC by looking into different areas we need to improve on in terms of tourism and culinary. We are going to have a series of trainings and a caravan in October which will not only focus on Cebu and Mactan but as far as Bantayan (North) to Santander (South). This is a partnership between HRRAC and the Department of Tourism – Philippines with the coordination of different local government units of each town. The caravan is supported by Globe Telecom.
And in November, we’re going to kick-off with the monthly Kapihan sa Mactan which we’re going to tackle the problems of our members and help them find solutions to the issues.”
Closing Remarks by CGC – Over-All Chairperson and CEO & Founder of Laguna Group Julita P. Urbina
A former educator and now working as a freelance writer. Simply living her own version of life’s passion – music, mobile photography, story telling, road trips and food trailing! 🙂