Benavides Auditorium ( High School Building ) , University of Santo Tomas , Sampaloc, Manila -Philippines
Team 3- EPICURE
Mr. Rian Wilfred Cajiles , Ms. Monique Siguenza and Mr. Christopher Elijah John Asiddao
Three students from College of Tourism Hospitality Management – Hotel Restaurant Management earn the right to represent the university in the 2nd Jolly University Face-OFF challenge on March 7 at Robinson’s Place- Ermita .
The team name ( EPICURE ) means a person who takes particular pleasure in fine food and drink. Something that is elegant !
savory chicken samosa with Jolly Mixed mushroom, water chestnuts , garbanzos , cheese and with Jolly Mandarin orange chutney
They got their idea to come up with dishes which were influenced by several kiosk type eateries along P. Noval and Dapitan street . All within stone-throw away from the school . There are fried chicken , fried dimsums and ilocos empanadas ( It is where the group got their inspiration ) . Although it is an Indian dish , there are a lot of elements and influences which comes from the textures, ingredients and influences of the eateries around the place.
Lychee Pana Cotta crusted with Jolly Corn graham crust topped with gelatin Jolly Peach
Team number 3 garnered a score of 89.0% which bested the 2 other teams. They prepared 1 main dish and 1 dessert .
Panel of judges includes:
Ms. Marilou Acuña ( Fly Ace Corporation) , Chef Mitchie Sison (Celebrity Chef )and Chef Olga Ko – Chief Instructor for Culinary
Team Jolly Bees ( 3rd place ) and Team D-Lychee ( 2nd place)
Team 2( D-Lyche ) got 83.7 % while Team ( Jolly Bees ) got 83.0 %
Ms. Niña Daza- Puyat ( editor in chief- Appetite magazine) and Ms. Evangeline Timbang ( Associate Professor – CTHM-HRM ) University of Santo Tomas holding the latest issue of the magazine
Mr. Jay Lao ( Marketing Staff) and Mr. Jett Tandoc ( Marketing Associate )-Solane
students and participants were given cute key chains and coin purse.
Mr. Paul Quimbo – program host
The crowd was quite delighted with the hosting skills of Mr. Paul Quimbo . He had a travel and lifestyle show on Studio 23 , program emcee and an Information Technology graduate.
Jolly Food products ( Fly Ace Corporation )
Jolly University program is a continuous learning program exclusively for college students which allow them to LEARN the essential industry skills, CREATE career milestone and SHARE inspiring values
Facebook Page: https://www.facebook.com/JollyFoods
students enjoying a sample meal prepared by Ms. Niña Daza- Puyat ( tropical chicken casserole with rice and pineapples )
Mr. Harry Valdenor- Technical Engineer
He talked about some safety tips at home and in work place.
Ms. Jasmine Capule ( product manager)
Ms. Jasmine had a short talk on basic wine types and is the sensory examination and evaluation of wine . While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters ( sommeliers for buyers ) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine.
students performs their acrobatic and barista skills during the intermission
Note: I would like to “Thank” Ms. Mj Cordova , Mr. Paul Quimbo , Ms. Evangeline Timbang and Fly Ace Corporation for the invite and accommodation.