Mae EscartinKitchen eventures compete their way to the top
Original Photo provided by Moist Communicates
The recently concluded Jolly University Year 4 Grand Cook-Off and Congress featured a total immersion experience for the finalists. Started with a Bootcamp workshop series organized by the Center for Culinary Arts (CCA), Manila, wherein the speakers shared their real-world expertise on food presentation, food safety and sanitation, and from conceptualizing to preparing the competition dishes.
Embodying the “It’s More JOLLY in the Philippines” theme of the congress are the top industry practitioners and leaders such as CCA faculty Chef-preneur Jonvic Mangibin, award-winning Chef Kerwin Funtanilla, Leo de Leon of Allegro Beverage, JC Libiran (author of Byahe ni Juan), Marilyn Perion (UCPB), Liza Morales (CCA Manila), Karla Reyes (La Petite Fromagerie), Bryan Kong (Crazy Katsu), and many more. Speakers also discuss tips for the participants on how they could exemplary develop their culinary, entrepreneurial, and leadership skills.
Original Photo provided by Moist Communicates
Since it’s the fourth year celebration of Jolly University, they have designed a program to empower the youth, make them competitive through industry-ready skills, and make them understand in a deeper level the culinary etiquette and business innovation.
Who among the finalists bagged major awards?
23 different schools across North and South Luzon and Metro Manila have battled to bring home the championship to their school. They all have tried their hardest to pull out their best and most creative JOLLY-inspired dishes to win at least one of the four categories.
For the Individual Category (featuring Luzon Cuisines made easy, healthy and baon-ready), Bernice Angeline Tenorio of the University of Sto Tomas (UST) won; while on Team Main Dish Category (Visayas Cuisines Made Easy, Healthy and Jolly), La Consolacion Manila won; La Consolacion Batangas bagged the Team Pasta Category (Mindanao Cuisines made Pastariffic); and for the Team Mocktail Category (Capture the Jolly Vibe of the Philippines in a Sip), Lyceum Subic Bay group stood out.
Original Photo provided by Moist Communicates
All dishes were graded based on presentation, taste, innovation/creativity, food safety/sanitation, green chefmanship and use of Jolly food products as mandatory ingredients. Their panels of evaluators are Jolly University Headmaster Chef Mitchie Sison, Chef Jonvic Mangibin and Fly Ace Corporation representatives: Fly Ace Senior Product Manager for Jolly Food Line Bey Acuña and Fly Ace PR and Digital Media Manager Dianne Pagtalunan.
The Jolly University grand winners received Php 50, 000 worth of cash and prizes, trophies, and culinary training workshop under CCA Manila. Fly Ace Corporation will also give them internship program wherein they can have comprehensive, job-ready skills development training from the industry’s best practitioners.
Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country, boosting the industry with the best of the world‘s portfolio of food and beverage products, such as Jolly.
Original Photo provided by Moist Communicates
“We believe that fostering competitiveness, innovation, and entrepreneurship skills through programs that support youth development is a great investment that leads to positive outcomes both for the next generation and for the country,” Associate Product Manager of Jolly Food Line Ralph Rebulanan explained.
The country can never avoid the fact that the demands in the food and beverage industry is getting higher and higher. In fact, in 2016 Google has released a report that there will be a rise of ‘functional foods’ in the coming year. Functional foods, according to Medicine Net, are “modified foods that claims to improve health or well-being by providing benefit beyond that of the traditional nutrients it contains.” It may include cereals, breads, beverages that are fortified with vitamins, some herbs, and nutraceuticals.
That is why, it’s a good move of Jolly University to focus on making health-inspired meals and drinks.
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