Eastwood Richmonde Hotel Stages
First Kitchen Masters Competition

This dish, Braised Pork Adobo with Fondant Potato and Pineapple Foam, won for Karl Kenneth Watson the honor of being the first ever grand champion of Eastwood Richmonde Hotel’s Kitchen Masters: Home Edition cooking competition

EASTWOOD Richmonde Hotel believes in the Filipino talent—especially when it comes to cooking. So, to kick off its 10th anniversary celebration last November (2020), the hotel launched its first ever Kitchen Masters: Home Edition cooking competition to honor outstanding home cooks.

“We wanted to provide budding amateur chefs who are passionate about elevating Filipino home cooking to a higher level with a platform to showcase their specialties and the rare opportunity of serving these to some of the country’s top chefs,” says Executive Chef Victor Barangan, the brains behind the competition.

Kitchen Masters: Home Edition called for home cooks to submit an original recipe of theirs or one of their family’s heirloom dishes. A total of 58 recipe entries were sent in, from which Chef Vic chose the Top 5 based on taste, creativity and the stories behind their respective dishes. The five finalists—Ryan Christopher Cayabyab, Ricel Decano Gabi, Walt Aaron Lazarte, Dick See, and Karl Kenneth Watson—then faced each other in a live cook-off and presentation to a distinguished panel of judges.

The Kitchen Masters: Home Edition finalists battling it out in a live cook-off…

Kitchen Masters grand champion Karl Kenneth Watson

During the cook-off, Cayabyab prepared his Chicken Sinnog, Gabi made Pork Tapang Taal Roulade, Lazarte cooked Pork Higadillo, See presented his Zharina’s Roast Chicken, and Watson wowed everyone with his Braised Pork Adobo with Fondant Potato and Pineapple Foam. After observing the budding chefs prepare their dishes, looking at their food presentation, and tasting their dishes, the judges—Chefs Bruce Lim, Myke ‘Tatung’ Sarthou, Sau del Rosario, Rob Pengson and Mikel Zaguirre—handpicked Watson as Eastwood Richmonde Hotel’s first ever Kitchen Masters grand winner.

Chef Bruce Lim

Chef Myke ‘Tatung’ Sarthou

Chef Sau del Rosario

Chef Rob Pengson

Chef Mikel Zaguirre

Inspired by memories of his mother’s cooking, his father’s favorite food, and his interest in molecular gastronomy, Watson created a dish that incorporated an adobo recipe from home, his personal interpretation of mashed potatoes, and pineapple foam. For this, he won a cash prize plus hotel gift certificates, and his winning dish shall be featured at Eastwood Café+Bar this holiday season.

Placing second was Cayabyab, and Lazarte took third place.

The grand finalists, from left: Dick See, Walt Aaron Lazarte, Karl Kenneth Watson, Ryan Christopher Cayabyab, and Ricel Decano Gabi. With them are the celebrity chef-judges, back row, from left: Mikel Zaguirre, Bruce Lim, Rob Pengson, Sau del Rosario, Eastwood Richmonde Hotel Executive Chef Victor Barangan, and Myke ‘Tatung’ Sarthou.

The winners were announced and presented to the public during Eastwood Richmonde Hotel’s recent online anniversary celebration.

Making the first ever Kitchen Masters cooking competition possible were sponsors Luntian Farms, San Miguel Foods Inc.-Great Food Solutions, Sysu International, Elle & Vire, Hershey’s Chocolate, Leiro Chocolate, Masflex Cookware and Kitchenware, and Nationale Bladeworks.

Category(s): FoodBiz
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