I have been to some events where cooking is main topic but I have never been a competition of different chefs live. So, it's amazing to see that this  young chefs, budding restaurateurs, and aspiring culinarians from across the Philippines put their skills to the test and rose to the top of their game as they battled it out to earn the privilege of representing their country for an international culinary contest. Lee Kum Kee, the inventor of oyster sauce and a globally renowned Chinese sauce and condiment manufacturer, invited local aspiring chefs to compete at the first ever International Young Chef Chinese Culinary Challenge (IYCCCC) - Philippines Qualifiers at Magsaysay Center for Hospitality and Culinary Arts in Manila last week.

Since its inception in 2014, the IYCCCC has been a biennial contest providing an international exchange platform for the Chinese culinary industry. It encourages young chefs from the world to hone their skills and learn, while at the same time, promoting the inheritance of Chinese culinary skills and sustainable development of the Chinese culinary industry with the aim of enhancing the international standard of Chinese cuisines.


A star-studded judging panel, including Singaporean award-winning Chef Aaron Tan Kean Loon, Champion of Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016, Executive Sous Chef Intercontinental – Singapore, and Chef James Antolin, President of LTB Philippines Chefs Association, Ms Sandy Cu, Product and Business Development Director of Sysu International, and Mr. Ryan Cruz, Business Manager, Lee Kum Kee Philippines selected two winners from the Philippines Qualifiers. The top two talented contestants - Michael Lee Avisado from Vikings Group and Muhajiran "Pongky" Ijiran III from Kuya J Restaurant, earned the privilege to go on to the next level in the 4th IYCCCC in Hong Kong next year, competing with around 50 aspiring young chefs from over 20 countries and regions for the international championship. In the last contest, all three contestants from the Philippines won bronze awards.

The biggest winner during the IYCCC Qualifiers was Michael Lee Avisado from Vikings Group who aside from winning the coveted Gold award, also went on to win the Best Sauce Combination and the Best Presentation categories. Coming in second place with the Silver Award was Muhajiran "Pongky" Ijiran III of Kuya J Restaurant while the Bronze winners were Elier Maghanoy from King Chef Seafood Restaurant (who also won the Most Creative category), Jefferson Palma from King Chef Dimsum Kitchen and Janin Jayco from U-Rack Bar-B-Q & Wings.


The man of the moment, Michael Lee Avisado, has been in the culinary industry for 9 years already and has been with the Vikings Group already for 2 years. He is currently the Executive Sous Chef, as well as the Officer-in-Charge of the restaurant’s Mall of Asia branch. He is partial to Lee Kum Kee for his unique creations as the flavors blend well while retaining each ingredients’ distinct taste. His winning recipe, Shrimp Royale, uses Lee Kum Kee’s iconic XO sauce as its base.

Mr. Leslie Lau, Managing Director - South Asia of Lee Kum Kee said, “With the mission of ‘Promoting Chinese Culinary Culture Worldwide’, Lee Kum Kee is committed to nurturing Chinese culinary talents worldwide. The IYCCCC is an optimal platform for young Chinese chefs from around the world for culinary exchange. In the 3rd IYCCCC, we had representatives from the Philippines for the first time. This year, we are going even further to host the first-ever Philippines Qualifiers. I wish the two talented winners all the success in the finale in Hong Kong next year, representing the Philippines to fight for the championship.”

Renowned for the invention of oyster sauce and its premium quality with over 130 years of history, Lee Kum Kee, is one of the world’s most recognizable names for Chinese sauces and condiments across the globe. Lee Kum Kee first entered the Philippine market with Sysu International Inc as the sole distributor back in the 1980s and has since been one of the trailblazers in the industry, furthering its efforts to promote Chinese culinary culture, and nurturing future local culinary talents.

For more details, please visit www.LKK.com, follow Lee Kum Kee on Facebook (@LeeKumKeePh) and use the hashtag #LeeKumKeePh.

About Lee Kum Kee
Lee Kum Kee was established in 1888 by its founder Mr. Lee Kum Sheung. With its sustainable development in 131 years, Lee Kum Kee has become a well-known household name of Chinese sauces and condiments, as well as an international brand and “a symbol of quality and trust”. Spanning over three centuries, Lee Kum Kee is a globally renowned Chinese multinational corporation offering over 200 choices of sauces and condiments to over 100 countries and regions. Please visit www.LKK.com for further details.

About Lee Kum Kee International Young Chef Chinese Culinary Challenge

Since its inception in 2014, the Lee Kum Kee International Young Chef Chinese Culinary Challenge has been a biennial contest that demonstrates the Group’s mission of promoting Chinese culinary culture worldwide, setting an international platform for young Chinese culinary chefs from around the world to hone their skills and exchange experiences with their counterparts.

2nd Avenue brought the best of the best chefs in a face-off in an exclusive access to the delightful world of cooking on Knife Fight 3 and Hell's Kitchen 13!

Sunday prime time is lit by Knife Fight 3 with its underground tournament style battle taking place during the overnight hours when restaurants close their doors to the public. 16 top chefs from the New York are face mystery ingredients that must be used in the dishes they prepare. Only one chef remains and is named New York's "Beast of the East". Former "Top Chef" winner Ilan Hall, who ownsthe Gorbals Brooklyn, continues in his dual role as host and judge. Joining him as judges are chefs Naomi Pomeroy and Kris Morningstar.


Last Weekend, I'm one of the bloggers who attended the 2nd Avenue Cooking Session. We, personally prepared cooked Japanese food like , Chicken Teriyake, Tempura, California Roll and Japanese Fried Rice. In the end we did a Bento, and our food that we prepared is so delicious, I will try to cooked all of these  and serve it to my family very soon.

Japanese Fried Rice

Chicken Teriyake

California Roll

I learned  also how to debone a chicken to make it chicken fillet for the Chicken Teriyake menu. At first it's so hard but if I'll do it more often, It will be easy for me. Since my husband love Japanese food, we just usually eat at the Japanese resto when we crave for it. Now I will definitely serve Japanese food to my Family, thanks to 2nd Avenue for the learnings.



This August, 18 contestants vying for the top spot and to be the Head Chef at Gordon Ramsay's Pub & Grill at Caesars Atlantic City will premiere in Hell's Kitchen Season 13 on 2nd Avenue. The show is hosted by world-renowned chef Gordon Ramsay as he puts aspiring young chefs through rigorous cooking challenges and dinner services at this restaurant Hell's Kitchen located in Hollywood. He is known for his fiery temper, strict demeanor, and use of expletives. He often makes blunt and controversial comments, including insults and jokes about contestants and their cooking abilities.
Knife Fight 3 airs every Sunday on prime time 9pm. Stay tuned for the premiere schedule of Hell's Kitchen Season 13 on 2nd Avenue. Don't miss out and join the conversations at #DelightfullyReal

Check out 2nd Avenue on http://2ndavenue.ph www.facebook.com/2ndAvenue follow us on Twitter via @2nd_Avenue and on Instagram via @2ndavenuetv
2nd Avenue is the only general entertainment channel on Free TV and Pay TV that offers diverse content, featuring delightfully driven characters for the discerning market. Seen on UHF Free TV Ch. 29, SkyCable Ch.19, Global Destiny Cable CH. 29, Cablelink Ch.35, Cignal Ch.28 and Dream Channel Satellite Ch.32

We, mommies are really eager to learn more when it comes to cooking. Just like me, I want to know more different  dishes so that I can give a new set of menu that I can serve to my Family.
Gladly, Ajinomoto Philippines Corporation organized a press conference at the Madison Hotel in New Manila to announce the launch of its newest product, Sarsaya Oyster Sauce and its celebrity endorser, Mr. Coco Martin.
Sarsaya Oyster Sauce is a concentrated sauce that comes from real oyster, complete with seasonings to provide a delicious blend of savory, sweet and salty taste to any dish. It is a new kind sauce that will be loved by the whole family.

According to Pen Alvina, Ajinomoto's Category Manager for Menu Seasonings, "Sarsaya Oyster Sauce is a unique brand of oyster sauce that is created to suit Filipino taste and preference, making many Filipino dishes like ginisang kangkong and adobo more flavorful and delicious."
During the event, a live cooking demonstration and cook-off was facilitated by Chef McRhyan Rodrigo. Chef Mac cooked one of Filipino favorites, the Ginisang KangKong which was renamed Ginisarsayang Kangkong with Tokwa and of course his very own recipe, Thai Style Fried Chicken using Sarsaya Oyster Sauce. Guests were also invited to participate in a cook-off, where they discovered the convenience of using Sarsaya Oyster Sauce to turn ordinary dishes into an extra special and flavorful.
No less than the Primetime King, Mr. Coco Martin, was chosen to endorse Sarsaya Oyster Sauce. Aside from being a big fan of his grandmother's cooking, Coco graduated with a degree in Hotel and Restaurant Management. Coco claimed, "Kakaiba dahil lasang oyster na oyster!" He loved how Sarsaya Oyster Sauce can add that delicious and authentic oyster flavor that truly enhances simple dishes.

I will definitely cooked the new version of Kangkong with Oyster Sauce, hopefully my kids will love it and they will start to enjoy eating vegetables. I have a hard time encouraging them to eat vegetable that's why I am searching for the best recipe that will suit the palate of my kids.
Mommies, this is your chance to serve a new dish for your family. A usual dish that comes with a twist using the oyster sauce. Ajinomoto Sarsaya Oyster Sauce is available in 30g pack and 156g stand-up re-sealable pouch. Also try Sarsaya Sweet and Sour Sauce, available in 200g stand-up pouch, for a delicious blend of pineapple and tomato flavor.

Cooking is what most Moms love, and like me I like to have a great dish for my family. Just recently I was invited for an afternoon of clashing culinary skills. Not the clash of clans but clash of the Cusina Idols wannabe. The Next Cusina Idol Cook-Off Challenge is Melawares Culinary Clash, unleashing the cooking talent of participants, students and aspirant cook. Armed with their cooking skills and fueled by their passion for food, ten (10) cooking enthusiasts and culinary students joined to battle it out on “The Next Cusina Idol Cook-Off Challenge.” The event is hosted by Melawares, the popular high-quality melamine tableware and Urban Kitchen, the complete restaurant and food service solution.

The Global Culinary and Hospitality Academy in Pasig City served as The Next Cusina Idol’s cooking arena, the finalists vying for the coveted title are divided into two categories: the Culinary Students Division which is composed of students currently enrolled in the present school year and the Cooking Enthusiasts Division which was held open to all genders, 18 years old and above. Of course if I’m going to join this cooking challenge next year I’ll be on the Enthusiasts Division. Moms love to cook very and it so happen that most of the enthusiastic ones who joins are mostly moms.

Aspiring Cusina Idols underwent a rigorous preliminary round, after purchasing Php500.00-worth of Melawares, Bestware, Perfect Dining, and Urban Kitchen products and filling out an online contest registration found at the Melawares Cusina Club Facebook page these competitors are then required to cook one original main entrée dish choosing between fish and chicken. Of course, Melawares, Perfect Dining, Bestware or Urban Kitchen products are used for the final plating. They took shots of their dish entries and posted it to the Melawares Cusina Club Facebook page. Winners were chosen based on the plating, cleanliness and preparation, and number of Facebook shares. Imagine the excitement they’ve felt just right before the finalist are been chosen.

The finalist for the Culinary Students Division were asked to impress the judges with their star dish using chicken, while those in the Cooking Enthusiasts Division were then to stand out with their original fish recipe. What’s more challenging is that they were given a one hour time to finish the dish and present it on the spot. All finalists were judged based on the taste of their dishes with 50%, cleanliness and preparation with 20%, and plating and presentation with 30%.

After all those nerve shaking preparation and grace under time pressure a mom named Mercedita Madrona won in the Cooking Enthusiasts Division with her innovative fish recipe "Adobo Marinated Hito in Sisig Wraps" while on the Culinary Students Division was Kimberly Jane Solejon with her winning dish "Pan-Roasted Chicken Breast with Chinese Sausage Stuffing". Champions of each category took home a total of Php250,00 worth of kitchen showcase from Melawares, Perfect Dining, Bestware or Urban Kitchen, and will be featured in select major publications. While the other finalists will not go home empty-handed, as they will receive Php25,000 worth of kitchen showcase and will also be featured in select major publications.

According to Chriselda Chua, marketing Manager of CDC Manufacturing Corporation, “It is no secret that Filipinos are foodies at heart, with some of our best chefs making waves at the international food industry. However, while the culinary talents of our Filipino cooks are unquestionable, food presentation poses a challenge to most. Fortunately, Melaware and our other lines are now making it easier to serve not only genuinely delicious food, but beautiful and appetizing-looking as well. With the Cusina Idol Cook-Off Challenge, we are excited to see the best and brightest culinary stars in the Philippines.”

For more information about the Cusina Idol Cook-Off Challenge, visit www.melawares.com or their facebook page https://www.facebook.com/MelawaresCusinaClub.

I really love cooking, especially for my family. So, since I am a full time mommy, I need to prepare food which is something new that my family will love and like it.

I am so happy that SM Hypermarket Master Chef will feature some different dishes of different chefs on different branches of SM Hypermarket. It's really great that the ingredients are easy to find and it's available in SM Hypermarkets.


The SM Hypermarket had their launching of this year's SM Hypermarket Master Chefs at their Cubao Branch. Media people and customers who are present at the event area were welcome as the program starts.

Here are some of the sample cooking demos of the chefs. First to show his cooking demo was Chef RJ Garcia of San Miguel. In which he made two (2) tasty treat, the “Roti Dog – 3 ways” and “Croque Madame”.


 

Second was Chef Paulo Sia of Unilever Food Solutions. What he made was a quick and easy to prepare food that everyone will surely enjoy. It is called the “Toss and Wrap”. Simple and tasty!



Third was Chef Arnold Bernardo of Bounty Fresh with an exquisite plating of the “Bounty Fresh Chicken in Red Curry and Pineapple” and the Thai style “Bounty Fresh Chicken Rice Noodle Stir-Fry”.


 

Fourth to showcase was Chef Menoy Gimenez of CDO, created the “CDO Red Velvet Ciabatta Sandwich Asian”. A portion of it is really satisfying.



And the last was Chef Tess Sutilo, which was very much supported by his team in a cheer, showcased the “Creamy Monggo Guisado” and the “Sigarillas at Papaya Gising-Gising”.


This was the start of SM Master Chef's three long month of cooking marathon, their Free Carinderia Makeover for carinderia and small restaurant owners, and whipping new master recipe of customers. This will go around the 34 branches of SM Hypermarket and that's every week. This is sponsored by master brands Bountry Fresh, CDO, Nestle, Purefoods, Magnolia and Unilever Food Solutions Knorr together with their different chefs with new different recipes to share.

So how does carinderia, catering or small restaurant business owners can get this free makeover?

Food service business is close to the heart of SM Hypermarket. In fact, an entire section of the store is solely dedicated to products and services essential in running a food business. Owners of food businesses can buy their ingredients in big packs or bulk and other essentials for their operations – plates, cups, utensils, tables and chairs, pots and pans and even chef’s uniforms at SM Hypermarket’s Food Service Center. The Center delivers and takes orders via a phone call.



And as a tribute to food service owners, SM Hypermarket is giving away a free makeover of their kitchen and dining area to five lucky and deserving food business operators in order to help them sustain their operations. A minimum P500 worth of groceries inclusive of two sponsor brands or a fully stamped loyalty card give food business owners a chance to win a makeover.

Another great thing to happen for this year's SM Hypermarket Master Chef is whipping up your own master recipe to be hailed as Master Chef. Quality ingredients at affordable prices make a good recipe and SM Hypermarket brings you these so you and your family may enjoy good food. And when you buy your ingredients at SM Hypermarket and whip up a great tasting, unique and reasonably priced recipe using any of our master brands, you will get the chance to win in SM Master Chefs recipe contest.


Just bring your finished product to any SM Hypermarket store on judging day and you could be hailed one of the thirty three SM Master Chefs 2012.

For more informations check their Facebook Fan Page SM Hypermarket https://www.facebook.com/pages/SM-Hypermarket/123059457294

I love to feature different genre here in my blog, it helps discover new experiences, gain new friends, new learning and a lot more.  This time it is something really unusual and this is the first time for me.  It triggers different emotions and feelings at the moment that I received the invites until to the end of that activity.

At first I kept on asking my husband if should I go on this?  He convinced me that I shouldn't be afraid about that place.  So I decided to go.

As we enter the New Bilibid Prison, I felt that I am on the hot seat. Too many question lingering at the back of my mind.  I am so scared that time and I'm afraid to go inside but come to think of it, there was nothing to be afraid of.  So I let my self to be normal without the fears.


When we entered the Medium Security Camp I saw inmates looking at us, perhaps they were eyeing on who has entered their realm. The uneasiness wave off when we've entered the office of Mr. Gerlado Aro, the OIC of the of Prison and interviewed him.  He laid down all the upcoming activities for the medium security camp.

I'm really amazed that there are a lots of programs, activities coming up for the rehabilitation of the inmates. It is really a big help for all the inmates.  Being acknowledge and be given a second chance to live normally is all they've ever wanted that's why such programs are made to make them be more productive.  It was nice seeing those inmates that portrait big difference.  Though I was a bit scared at first but thanks to the explanation of the OIC it changes my thoughts about the inmates.  

One of the reason that we were there was to cover one of their major event, the Iron Bar Chef Challenge.  Lately there were lots of cooking shows that have already been aired into foreign and local channels that showcase the different styles and ways of how different chefs cook their signature dishes.  Some even goes to challenges to measure their extent and capabilities of being a Chef.  




The New Bilibid Prison created this program to inculcate the innate artistry of this inmates through cooking.  So different groups inside the prison participated and we, as bloggers, does our part as well in covering this event and also be the judge of their cooking talents.    


If it wasn't inside the prison you would thought that this people with aprons are Chefs.  They were all talented and skilled.  They sure did bring out what they have learned and experienced from cooking.  But of course in every competition there are those who wins and there are those who loses and for this matter the declared winner of the challenge was the Group No. 4, the YUM YUM group.  The taste of their food was really amazing, especially their dessert.  

So many learning, realization and overcoming.  It is indeed a different experience.   Now, my notion about them changed.  I really acknowledge and thank those companies who support the rehabilitation of the inmates.

Oh, is this really new? Yeah, this is also new to me. 'Till next unusual post...

The foremost culinary competition for aspiring Filipino chefs dubbed as ”the Ajinomoto 3rd Umami Culinary Challenge (3rd UCC): Battle for the Umami Bowl”, welcomed thousands of visitors at the SMX Convention Center last January 20, 2012. The annual event was a big success as it features over 300 student-competitors from universities, colleges and culinary schools in Metro Manila and nearby provinces. Giving credence to the affair are renowned culinary greats who graced the event as judges, speakers and cooking demonstrators.

Photo from the Umami Culinary Challenge

Food journalist, television host, culinary researcher, and Filipino food promoter, Ms. Nancy Reyes-Lumen, served as the UCC Competition Director for three (3) years. She said “The Umami Culinary Challenge (UCC) continues to be the “first base” for HRA and culinary school students in the field of cooking competitions. The UCC gives them the confidence and added skills they need to be globally competitive. Thus, the trend continues for UCC to combine the elements of fun and competitiveness with education and knowledge in umami. Win or lose, the participants walk away with a big smile and a healthy mind. All in all, the UCC was, is and will always be a big “malinamnam success!”

Photo from the Umami Culinary Challenge

The highlight of the whole day event is the Awarding Ceremony hosted by Ms. Suzi Entrata-Abrera. Ajinomoto Executives opened the program with a special recognition to Philippine Culinary Icon, Ms. Nora Daza, for her significant contributions in the Food Industry. Mr. Taro Fujie, President of AJINOMOTO PHILIPPINES CORPORATION, gave his welcome remarks to congratulate all participants. Wild cheers and applause met Ms. Sarah Geronimo’s memorable performance as the Popstar delivers inspiration and motivation to all guests and participants.

Miriam College bagged the Umami Bowl Award for garnering the highest average score in major competition categories including the Umami Feature Writing Contest: Dr. Ikeda Award. The school brought home an Elba Kitchen Showcase on top of other prizes courtesy of AJINOMOTO PHILIPPINES CORPORATION. Mr. John Paul Ventura of Jose Rizal University was awarded the Umami Master title after delighting the judges with his umami masterpiece which he named “Pan-Seared Salmon w/ Veggie Rolls and Micro Green Salad in Spicy Coconut Sauce”.

Photo from the Umami Culinary Challenge

Other big winners are Lyceum of the Philippines Manila as it topped the Umami Bento and Mystery Umami Ingredient categories. Centro Escolar University got the first place in the Amazing AJI-GINISA Race and the Umami Buzz Jeopardy Challenge. Trinity University of Asia came out first in the Prep, Shake and TakTakTak competition, De La Salle Araneta University won the Plate-My-Dish competition and Appetite Magazine’s Capture Umami Challenge (Food Photography Contest) while College of the Holy Spirit received the special award “Media’s Choice for Best Plated Umami Bento”. The top three (3) culinary schools that competed for the 5-Ingredient-Umami-Healthy Dish competition are: Global City Innovative College, American Hospitality Academy and MOST Institute Culinary School.

All winners in the Ajinomoto 3rd Umami Culinary Challenge received cash prizes, medals and various cooking implements from Ajinomoto and valued event sponsors namely Elba, Whirlpool/Fujidenso, PR Gaz, Meat and Livestock Australia, Masflex and Appetite Magazine. Other event partners are GMA 7, Philippine Daily Inquirer and PR Moms Network.

Recently, my correspondent, who also my youngest brother Jefferson Montas went to attend the Umami Culinary Challenge in MOA.


Nowadays, we heard the bad effect of MSG in our body but why a lot of people still using this kind of ingredient in our food. It has been a sort of "culture" that a lot of Filipino people add MSG to make our food taste really delicious.

Is MSG safe? Yes. Research in Europe, the United States and Asia clearly shows that MSG used in prepared foods or as a condiment is safe for humans of all ages.


MSG has been safely used as a food ingredient since the early 1900's. It is one of the most thoroughly tested of all food ingredients, with hundreds of scientific studies confirming its safe and effective use. MSG's safely has been repeatedly affirmed by regulators and scientific agencies around the world.

MSG (monosodium glutamate) is an Umami seasoning which gives the Umami Taste in food. The word umami comes from the Japanese words umai (delicious) and mi (taste) and can be recognized in English as rich and savory, and in Filipino as "malinamnam" or "malasa".

Though its 3rd year that Umami hold this kind of challenge, this is the first time that I as a blogger cover this kind of event. It was really exciting, why? because it's all about food. I love cooking...very much...well as a mommy and a wife, i should know how to cook.

Every time there is an opportunity that I can cook, I really cook with love...ehem...because of the busy life...sometimes my mother cook for us...but I want to do it for my kids and for my husband..

As I read all the write ups, I learned more about the food that hopefully Ican serve it to my family...

Here are some of the pics during the Umami Challenge in SM Mall of Asia.




This event was judge by an impressive line up of judges from various fields related to food.  So they are the ones who are responsible for picking out the winners of the challenge.  Renowned culinary luminaries include: Sanday Daza (Inquirer columnist and TV show host), Chef Babes Austria (Executive Chef of Taal Vista Hotel and former Executive Chef of Malacanang Palace), Chef James Antolin (Vice PResident of Pastry Alliance of the Philippines), Chef Day Salonga and Chef Mon Acosta (Chef Consultants for opening new restuarants), Nina Daza-Puyat (Editor in Chief, Appetite Magazine), Chef Seiji Kamura (Executive Chef and owner of Mogu Japanese Restaurant), Vicky Alejandrino, (Head of Quality Assurance and Commissary for the Pancake House Group), chef Colin McKay (Executive Chef and owner of Sala Restaurant Group and Tetta Arroyo (Travel and Food Writer) among others.

The Ajinomoto 3rd Umami Culinary Challenge is a collaboration of organizations which strongly support the development o the Philippine culinary scene, among them are Glutamate Association of the Philippines (GAP), Elba, Whirlpool/Fujidenzo, Masflex, PR Gaz, Meat and Livestock Australia, and Anvil Publishing together with media partners GMA7, Appetite Magazine, Philippine Daily Inquirer, Inquirer Libre and PR Moms Network.