CCA Manila Interactive - Hail to the chefs

Hail to the chefs

By Joy Angelica Subido
Thursday, May 8, 2008, Philippine Star

Skill, knowledge, dexterity, creativity, constant practice, and a dash of luck. In this age when cooking is elevated to both science and art, these factors combine in the creation of culinary masterpieces. The talented chef does not only need to be thoroughly knowledgeable and familiar with a wide variety of ingredients, he makes cooking a regular routine to remain adroit and confident in the kitchen. Although a recipe with exact measurements is necessary so that the quality of a dish can be duplicated each time, a progressive chef constantly innovates and experiments to be able to come up with ingenious and original dishes. Still, some luck is important. Even the most skillful chef can have his “not-so-good days” in the kitchen. However, the mark of a good chef with a solid foundation is his ability to keep these “off-days” to a scant minimum.

Perhaps it is a testament to the world-class training espoused by Center for Culinary Arts, Manila that their chefs excelled in the recently concluded Food & Hotel Asia (FHA) Culinary Challenge. The competition held in Singapore is Asia’s most recognized culinary competition, and attracts the world’s best chefs. This year, hundreds of chefs from 17 countries competed in a battle of the best culinary talents. What is notable is that CCA competed in five sessions of the Individual Challenge category and won medals for all.

Chef Jose Alfonso “Joey“ Herrera made the school and the Philippines proud by winning a gold medal for Neptune’s Catch. Chef Enrique Manuel “Ching” Yoingco got a silver medal for New Asia Cuisine, and Chef Mike Yap won a bronze for the same category. Likewise, CCA students Cora Apostol and Walter Wong won bronze medals for Pastry Showpiece and Plated Dessert, respectively.

“Training for the competition started in November of 2007,” says Pastry Showpiece coach chef Roel Vargas, underscoring the need for constant practice in the craft of cooking. He relates that preparation for the competition was a taxing process that entailed long hours and interminable patience. But the perseverance paid off. In the Pastry Showpiece category where there were numerous outstanding entries made from chocolate, marzipan, and dough, the CCA entry entitled “Filipina” won a bronze medal. Surely, success is sweet, but CCA student and winner Cora Apostol says, “There is still a lot that I need to learn.” Although friends constantly encourage the former full-time homemaker to open a bakeshop of her own, she feels the need to learn more about pastry and cake making that is her special interest.

Culinary Institute of America-trained chef Mike Yap, who teaches at CCA, Manila agrees that enhancing culinary know-how should be a continuous endeavor. “It is important that the chef reads and constantly educates and updates himself. You can’t slacken your drive or you are going to be left behind,” says this winner of a bronze medal in the New Asia Cuisine. Necessarily, the chef has to love his work to remain relevant in the business.

Chef Ching Yoingco agrees. Winning in a category such as New Asia Cuisine requires that a chef be in touch with what is new in the region. With a silver medal in his first foray in a prestigious culinary competition such as the FHA Culinary Challenge, the Communications major has proven his adeptness at communication using the language of food.

Competition in the Plated Dessert category was on the last day and the pressure must have been intense for CCA student Walter Wong, especially since the CCA contingent already had their medals tucked under their belts. However, the group was supportive and showed up in full force to encourage him. Walter’s skill and admirable composure won him a bronze in the category.

“What makes Filipinos excel?” we asked chef Joey Herrera, who with chef Arnold Guevarra of Les Toques Blanches Philippines won gold medals in the Neptune’s Catch category that required preparation of a Western-style fish or seafood dish. “Education, training, discipline, and practice are important,” says Joey, scion of the Philippines’ celebrated Reyes cooking clan of Aristocrat fame. “Exposure to international competitions such as this helps you gauge where you are and learn from other chefs besides. It strengthens the mindset that you need to continuously strive to improve yourself. Of course, familiarity with ingredients is a big factor in helping you stay ahead.”

The wide variety of seafood available in the Philippines is definitely a plus-factor for Filipino chefs. This is reflected by their dominance in a competition category for seafood. The gold medals may make the ordinary citizen stop and contemplate. Our oceans and rivers are not merely sources of bountiful harvests. They help encourage culinary creativity. They add to our cultural wealth.

Link: Philstar.com

Comments (1)

... : dorman

wow i want to be one of them someday

September 10, 2008

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