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One cool creative passion PDF Print E-mail
By Nanette A. Franco-Diyco
Friday-Saturday, May 2-3, 2008, BusinessWorld Weekender
 
 
selecta_web.jpgIt all began last year according to Selecta marketing manager Jamie Garacci. They wanted the Selecta Gold cans to rise above all ice cream brands no matter what it took. And its superiority had to be palpably recognized and acknowledged by real professional food experts in the country. "The dictum was that Selecta had to be measurably superior to all."

I was ushered into the delicate world of ice cream production. I learned interesting things about ingredients that I once took for granted.

As Garacci pointed out, "Brownies are a bastardized ingredient. We made sure that ours were decidedly moist, chewy and fudgy. Our choco hazel nut brownie comes from a Belgian supplier and we use nothing but premium Callebaut.

"For freshness, our strawberries are individually quick frozen. Check out our halo-halo flavor [variant] on calibration chunks. We have leche flan pieces for the entire flavor.

"We formed what we call a hit team meeting once a week. These are chefs from the country’s top culinary schools, foodies and suppliers, tapping expertise in all sectors."

I recognized the chefs from the Center for Culinary Arts (CCA) and longtime friend Lori Bautista-Baltazar. It appears indeed that Selecta has hit all its marks.
 
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