Winning the much-coveted Gold
“I’ve never seen anything like it!,” says a competition judge during one of the four intense days of competition. If one was not at the SMX, one would think that chocolate showpiece was a pair of collectible action figures. After minutes of walking left and right near the display table to examine the entry at different angles, bended closer to scrutinize the intricate details, nodded numerous times, and exchanged pleasantries with fellow judges, it did not take long before the verdict was announced―for a gold ribbon was soon placed near the chocolate showpiece of Marriott Hotel Manila.
To describe the winning entry of Chef Christopher Balane as “amazing” is definitely an understatement. From the array of entries presented for the Pastry Bakery category, Chef Christopher’
Another gifted chef who proved his culinary mettle is Chef Jimmy Manalo. For the Pasta category, the participants were challenged to make a unique pasta dish. It was his first time to compete but the young chef was not fazed to do his best in the test. His “Divella Spaghetti in Smoked Salmon Cream Sauce with Poached Seafood Mousse, Parmesan Crisp, and Citrus Foam” made the judges very happy because it was a perfect balance of taste, texture, aroma, and presentation. The al dente pasta was complemented by the sweet and tangy taste of the citrus foam, the savory taste from the poached seafood mousse made of snapper, shrimps, and scallops, plus the sour and salty sauce made of cream, cream cheese, caviar, citrus zest, and smoked salmon. Each bite also exudes excellent texture, especially the crunch of the parmesan crisp and the tender poached seafood. It had a divine smoked salmon aroma. For the final touch, the “Divella Spaghetti in Smoked Salmon Cream Sauce with Poached Seafood Mousse, Parmesan Crisp, and Citrus Foam” was presented in simple, clean, and elegant plating.
An Avalanche of Silver and Bronze
Other Marriott Hotel Manila chefs who contributed to the winning streak were the silver awardees: Rheevo Arnuco for U.S. Pork live cooking, John Christopher Marfil and Ralph Gonzales for Young Chefs Team Challenge, Adrian Esteban for Poultry live cooking, Francisco Arizala Jr. for Fantasy Desserts , Mary Joy Cueto for Dress the Cake, Joal Garfin and Francis Oliveros for Asian Pastry Cup.
The bronze awardees who followed suit were: Joana Paula Tiglao and Reuben Asuncion for Sous Vide, Ossa Jelica Angcaoili Baldesancho for Australian Lamb, Prince Patino for Australian beef live cooking, Richelle Carmona for Wedding Cakes, Jeff Francia for bakery showpiece, Camille Chua for Pralines and Petit Fours, Regulo Montes for plated desserts, Bonn Reyes, Coline Advincula, and Romy Cayanan for the Dream Team Challenge.
One does not need to be a competition judge to be able to taste these. For dishes reminiscent of winning entries, visit Marriott Hotel Manila. For inquiries about the latest promo and packages, call (02) 988-9999 or follow @marriottmanila on twitter and facebook.