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The Les Toques Blanches Philippines Culinary Team returned home from the prestigious Hong Kong International Culinary Challenge 2009 brandishing medals from various categories. This biennial event was held at the Hong Kong Convention and Exhibition Center (HKCEC) last May 6-9. As the defending champion in the Gourmet Team Challenge, after winning the Gold and Best of the Best title in 2007, the team’s entry was much anticipated by the judges, co-competitors and spectators. The buffet spread with the theme, “Renewable and Sustainable Cuisine” was presented on the last day of the event, head to head with the entry of the Hong Kong Convention and Exhibition Centre team which earned the Gold and Best of the Best awards in 2005. The air filled with excitement as two former champions showed off their tapas, soup, appetizers desserts, cakes, artisanal breads, seafood and poultry platters. Displayed on recycled steel weaved and formed into cantilevered shelves especially crafted for the competition by Mike Aguas of Vulcan Resources, the Philippine entry stood out with its elegance and simplicity. Each menu item was made by team captain Ariel Manuel of Lolo Dad’s Café and young team members, 25-year-old Marge Villena of Lolo Dad’s Café, 24-year-old Andy Tabotabo of Lolo Dad’s Brasserie, pastry chef Pauline Lagdameo and chef baker Bubbles Cruz-Lerias of the International School for Culinary Arts and Hotel Management (ISCAHM). Fernando Aracama of Embassy-Cuisine acted as team manager. The selection of 27 items was meticulously prepared with nothing but the best ingredients sourced from around the world by Chef Timothy Broderick Executive Chef of Great Food Hall at Seibu Department Store. The dishes were made at the HK Disneyland Hotel kitchen precisely 24 hours prior to the presentation to judges at the Hong Kong Convention and Exhibition Centre to ensure freshness in every bite. The team worked in the kitchen round-the-clock hardly stopping for breaks. The effort did not go to waste as the buffet garnered points to earn a silver award providing a source of pride once more for all Filipinos in the culinary industry and beyond! Carlo Miguel of Sala Restaurant the team’s representative in the Individual Live Cooking Competitions was equally successful. His entry to the Western Cuisine – Norwegian Herring Category, the Pan-Roasted Fillet of Norwegian Herring with Crab, Crushed New Potatoes and a Basil Vinaigrette clinched a bronze while the dish he prepared for the Western Cuisine – Pork Shoulder Butt Category, the Crepinette of U.S. Pork Shoulder with Savoy Cabbage, Bacon Green Pea Puree, Truffled Potato, Pave Sweet Onion and Thyme Cream received the highest award given in said category. His work was tops since no gold was bestowed in the category and his entry was the sole recipient of a silver. The lean squad wouldn’t have tasted sweet success without the assistance of David Uy of ISCAHM, Mark Lesaca of Lolo Dad’s Brasserie, with Nana Nadal handling PR and logistics. All the activities were under the supervision of LTB Director, J Gamboa of Cirkulo and Milkyway Restaurants and LTB President Othmar Frei of Werdenberg International Corporation. The LTB-Philippines Culinary team is supported by Ajinomoto, Werdenberg International Corporation, PTC-ESV, Mida Foods, Selecta, Alternatives Food Corporation, San Miguel Purefoods Great Food Solutions, Fonterra Meat and Livestock Australia, Unilever Foodsolutions, Golden Acres Food Service, Happy Living Fine Wines, Sweetlink - Siliconezone Products, Chef Revival, Philippine Airlines, Kyocera Advanced Ceramics, Gourdos, and KLG.
 LTB Philippines Culinary Gourmet Team – (L-R) Ariel Manuel (Team Captain) Bubbles Lerias (Chef Baker) Pauline Lagdameo (Pastry Chef) Marge Villena (Team Member) Andy Tabotabo (Team Member) Fernando Aracama (Team Manager) Otto Wiebel (Head Judge for Gourmet Team Challenge)
 LTB Philippines Culinary Team Live Cooking Competitor – Carlo Miguel
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