Enderun Colleges Wins Top Prize
in Great American Taste Contest

Enderun Colleges' appetizer, main dish and dessert won the grand prize for the school

Enderun Colleges’ appetizer, main dish and dessert won the grand prize for the school

THREE competitive culinary schools with a good background of winning cooking competitions battled it out for culinary supremacy during the first-ever Great American Taste Culinary Competition hosted by the United States Embassy in the Philippines and the U.S. Department of Agriculture (USDA) in partnership with Lyceum of the Philippines University last May 5, 2018.

After putting up a really good three-way fight, Enderun Colleges emerged victorious and beat out De La Salle-College of Saint Benilde and Lyceum of the Philippines University to be the first grand champion of the Great American Taste Culinary Competition.

Each team had three culinary students and one coach as members, and they prepared an appetizer, a main dish and a dessert using U.S. ingredients, such as U.S. beef, turkey, potatoes, cheese, raisins and nuts.

The De La Salle-College of Saint Benilde team preparing an appetizer using U.S. Turkey

The De La Salle-College of Saint Benilde team preparing an appetizer using U.S. Turkey

What earned the nod of the judges was Enderun Colleges’ winning repertoire of Evolution of Pho with U.S. Beef Carpaccio and Dumpling (appetizer), Turkey Jambonette and Terrine with U.S. Potato Puree and U.S. Turkey (main dish), and Modern Pecan Tart with U.S. Pecan Praline and U.S. Raisin and Almond Ice Cream (dessert). The taste, preparation of the dishes and their presentation really impressed the judges.

“Every dish in this competition was exceptional, and it was very difficult to choose between them. The students’ creativity really came through. Not only was every item beautifully executed, but they all exhibited an originality that reflected the unique culinary personality of the chef who created them,” says U.S. Embassy Agricultural Counselor Ralph Bean.

Lyceum of the Philippines University incorporating U.S. Almonds in a dessert

Lyceum of the Philippines University incorporating U.S. Almonds in a dessert

For his part, U.S. Ambassador Sung Kim recognized the participating students as “tomorrow’s top chefs” and praised the culinary competition as “an example of the strong cultural collaboration between our two countries and our shared passion for food. Ambassador Kim also highlighted the availability, quality and wholesomeness of the featured U.S. food ingredients in the Philippines today.

Category(s): FoodBiz
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