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CHEF ARIEL MANUEL
NEW ASIA CUISINE (Live Cooking): SILVER MEDAL
-Steamed Seabass with Lobster Noodles and Lime Leaf Larded Scallops
PLATED DISHES: SILVER MEDAL
(1) Five-Spice Duck Leg Confit and Roasted Goose Breast, Pumpkin Seed Cheese Cake with Grape Sauce
(2) Assorted Shellfish in Hot and Sour Broth with Pea Ravioli
(3) Venison Back Strap with Shiitake, Roasted Wild Boar, Blueberry and Potato Tart with Herb Jus and Garlic Puree
(4) Braised Eel, Poached Garoupa with Cilantro Fennel Bun, Broccoli and Cauliflower Composition with Black Bean Sauce
PLATED APPETIZER: BRONZE MEDAL
(1) Jellied Pork and Chorizo with Mainated Asparagus and Pistachio Puree
(2) Queso Cabrales filled Mushroom, Fig stuffed Queso Blanco, Yellow Granite and Herb Creme
(3) Sardine and Cucumber Roll, Prawn Praline, Artichoke, Radicchio and Couscous Salad with Light Chili Vinaigrette
(4) Confit of Duck Wing, Baked Goose Liver and Breast in Rye Bread with Onion Port Compote
(5) Ox-tail Consomme with Boiled Beef, Tongue and Bone Marrow
(6) Hot-smoked Spanish Mackerel on Dill Muffin and Poached River Fih with Mussels, Stewed Melocoton Caviar Creme and Tomato Quenelle
CHEF ARNOLD GUEVARRA
NEPTUNE'S CATCH (Live Cooking): GOLD MEDAL
Fish and Shellfish with Sweetcron Flan, Rice Cracker on Broth
PLATED DISHES: SILVER MEDAL
(1) Halibut with Tapenade, Snapper, Blue Potato Terrine and Herb Cream Sauce
(2) Cornish Game Hen with Peas, Giblet Stuffed Neck, Rice Croquette and Pommery Mustard Sauce
(3) Saddle of Venison with Blueberries, Squash Thyme Tart, Morel Sauce
(4) Steamed Lobster with Herb Roe, Lobster Claw, Sweet Corn Polenta and Caper Muniere Sauce
PLATED APPETIZER: BRONZE MEDAL
(1) Norwegian Salmon Three Ways: Confit, Caviar Tempura and Muffin
(2) Brie and Pecan Terrine, Red Beet Flan, Orange Marmalade
(3) Chicken and Rabbit Loin, Pressed Goose Liver with Salad Bouquet and Spiced Caramel
(4) Poached Veal Loin with Thyme, Roasted Sweetbread and Capsicum, Onion Hash
(5) Steamed Prawn, Crab and Tofu in Sweet Corn Broth
(6) Grilled Wild Boar Sausage and Venison with Mushroom and Bean Cassoulet
CHEF BOY TIMOLA
FIELD AND FOREST (Live Cooking): BRONZE MEDAL
Roasted Duck Breast with Foie Gras, DriedFruits and Grissini Pudding, Caramelized Endives and Natural Jus
PLATED DISH: SILVER MEDAL
(1) Poached Prawns with Lemongrass, Lobster Claw, Tofu with Coriander Butternut Squash Ravioli in Mussel-Saffron Broth
(2) Squab Breast and Pan Fried Goose Liver, Risotto Saltimbocca with White Grape and Chicken Stock Reduction
(3) Loin of Lamb with Herb and Chevre Cheese Dried Fruit Tart and Garlic Jus
(4) Nut Crusted Baked Seabass, Pan Fried Grouper, Potato Fondant with Beurre Blanc
PLATED APPETIZER: SILVER MEDAL
(1) Duet of Goat Cheese with Beet Salad, Herb Lemon Vinaigrette, Orange Marmalade
(2) Mackerel Two Ways: Confit and Terrine, Wasabi Aioli, Grilled Leeks
(3) Tandoori of Tofu, Cucumber and Yogurt Sauce, Fried Garbanzos
(4) Pork Ear Terrine and Roasted Pork Belly, Grilled Vegetable with Warm Vinaigrette
(5) Roasted Duck Breast with Apple Compote and Lavender Jus
(6) Herbed Scallops, Sea Urchin Dumpling and King Crab Legs in Tomato Essence
CHEF TONY BLEZA
ASIAN FAMILY MEAL (Live Cooking): SILVER MEDAL
"Salu-Salo" Chicken and Pork Adobo, Crayfish and Garoupa in Sour Broth, Heart of Palm Roll and Mountain Rice withCondiments
ETHNIC ASIAN DISPLAY: BRONZE MEDAL
"Salu-Salo" Rolled Stuffed Pork "Embutido"; Oxtail and Tripe with Peanut Sauce "Kare-Kare" Sausage; Local Vegetables with
Shrimp Paste "Pinakbet"; Steamed "Suman" Rice; Seafood "Pochero"
in Tomato Sauce with Taro, Fried Bananas and Garbanzo Beans
APPRENTICES MARGE VILLENA & ANDY TABOTABO
TWO TO TANGO (Live Cooking): BRONZE MEDAL
Lobster Jelly and Sundried Tomato Confit, Salmon Gravlax, Cheese Muffin with Dill, Fish Stock and Olive Oil Aioli
Roasted Squab and Duck Breast with Mushroom
Bread Terrine, Lavender Jus and Glazed Apples
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