Food and Hotel Asia 2008 Singapore

Les Toques Blanches Philippines
Culinary Team
in
Food and Hotel Asia 2008
Singapore

The Team

In 2007, the Les Toques Blanches Philippines Culinary Team (LTB Culinary Team) went home from the Hong Kong International Culinary Classic with a gold and a “Best of the Best” trophy from the Gourmet Team Challenge.
This 2008 the team faced up to another culinary battle at the Food and Hotel Asia (FHA) Culinary Challenge 2008 held at the Singapore Expo on April 22 to 25.

The Les Toques Blanches Culinary Team 2008 members are as follows:

Les Toques Blanches Philippines
Culinary Team 2008

The Competition

The Food and Hotel Asia (FHA) Culinary Challenge is one of Asia’s most respected culinary competitions, held bi-annually and drawing competitors not only from Asia, but also the US, Europe and Australia.

This year, 17 countries fought for the top awards in the internationally-acclaimed event.

The LTB Culinary Team participated in a total of 14 competitions Live Cooking, Plated Display, Pastry Showpiece, Petit Fours/Pralines and the prestigious Valhrona Asian Pastry Cup.

The Preparation

Months before the competition, Team Captain Ariel Manuel and Team Manager J. Gamboa gathered the members of the team to discuss the competition entries. Each member contributed information based on research and experience.

During practice sessions and recipe testing, dishes were laid on the table and meticulously scrutinized and tasted. And lengthy deliberations ensued, with one goal in mind -- to come up with nothing but the best entries.

Practice and Recipe-Testing in Manila

The work continued in Singapore

Packing for the trip was painstaking. The showpieces had to be hand carried. Lists were checked and re-checked. Until finally, the team was ready to fly to Singapore.

Arriving four days before the FHA opened its doors to the public allowed ample time to get settled, shop for ingredients and equipment and begin work on the display entries which were judged at 9am daily, giving the chefs no time to sleep as they toiled round-the-clock.

The Display Category

The individual display competitions had several classes. Assigned to the plated appetizer class to Chefs Ariel Manuel, Arnold Guevarra, and Boy Timola. This particular class required a display of 6 different appetizers - 3 cold and 3 hot dishes, each portion for 1 person and suitable for a la carte service, presented cold.

The three chefs were also designated to have entries for the plated dish category where a variety of 4 hot dishes, prepared in advance and displayed cold were called for. Chef Tony Bleza took on the Ethnic Asian display class where an ethnic Asian meal appropriate for 4 persons displayed family style was required.

The Pastry Showpiece categories were designated to Chefs Reno dela Victoria for his Chocolate Clocks in the Petit Fours/Pralines class. Chef Ador Mendoza for the Pastry Showpiece entitled “Venetian Rhyme” which was made entirely of sugar.

Display Entries Schedule

TUESDAY - April 22
Ariel Manuel Plated Appetizer
Plated Dish

Reno dela Victoria Petit Fours/Pralines

Ador Mendoza Pastry Showpiece

WEDNESDAY - April 23
Arnold Guevara Plated Dish
Tony Bleza Ethnic Asian Display

THURSDAY - April 24
Arnold Guevara Plated Appetizer
Boy Timola Plated Dish

FRIDAY - April 25
Boy Timola Plated Appetizer

Cold Display Entries

Chef Ariel Manuel
PLATED APPETIZERS COLD:

1. Jellied Pork and Chorizo with Marinated Asparagus, and Pistaccio Puree
2. Queso Cabrales filled Mushroom, Fig stuffed Queso Blanco, Yellow Capsicum Granite and Herb Creme
3. Sardine and Cucumber Roll, Prawn Praline, Artichoke, Radicchio and Couscous Salad with Light Chili Vinaigrette

PLATED APPETIZERS HOT:

1. Confit of Duck Wing, Baked Goose Liver and Breast in Rye Bread, with Onion-Port Compote
2. Ox-tail Consommé with Boiled Beef, Tongue and Bone Marrow
3. Hot-smoked Spanish Mackerel on Dill Muffin and Poached River Fish with Mussels, Stewed Mango Caviar Crème and Tomato Quenelle

PLATED HOT DISH

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 Shitake, Roasted Wild Boar, Blueberry and Sweet 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

Chef Arnold Guevarra
PLATED APPETIZERS COLD:

1. Norwegian Salmon Three Ways: Confit, Caviar Tempura, and Muffin
2. Brie and Pecan Terrine, Red Beet Flan, Orange Marmalade, Salad Bouquet
3. Chicken and Rabbit Loin, Pressed Goose Liver with Dried Fruit Jelly

PLATED APPETIZERS HOT:

1. Poached Veal Loin with Herbs, Roasted Sweetbread and Pepper, Pumpkin Seed Hash
2. Steamed Tofu with Black Beans, Prawn and Crab in Sweet Corn Broth
3. Venison with Cranberry, Grilled Wild Boar Sausage and Mushroom Cassoulet

PLATED HOT DISH:

1. Halibut with Shitake, Grilled Red Snapper, Squash Dill Tart and Herb Cream Sauce.
2. Cornish Game Hen with Chorizo, Stuffed Neck and Giblet, Grilled Polenta and Pommery Mustard Sauce
3. Saddle of Venison with Blueberries, Potato Terrine and Morrel Sauce.
4. Steamed Lobster with Herb Roe, Lobster Claw, Sticky Rice, Fennel and Clam Broth

Chef Boy Timola
PLATED APPETIZERS COLD:

1. Goat Cheese with Celery and Walnut, Sugar 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 Salad, Mint Sauce

PLATED APPETIZERS HOT:

1. Pork Ear Terrine and Roasted Pork Belly, Red Wine Braised Onions with Lima Bean Puree
2. Roasted Quail and Duck Breast, Squash and Pumpkin Seed Roll with Lavender Jus.
3. Herbed Scallops, Sea Urchin Dumpling and King Crab Legs in Tomato Essence Cassoulet

PLATED HOT DISH:

1. Poached Prawns with Lemongrass, Lobster Claw, Tofu with Coriander, Butternut Squash Ravioli in Mussel-Saffron Broth
2. Duck Breast with Pumpkin Seeds, Squab Breast with Broad Beans, Risotto Saltimbocca, with White Grape and Chicken Stock Reduction.
3. Herb and Mustard-crusted Rack of Lamb, Chévre Cheese and Dried Fruit Tart and Garlic Jus Baked Seabass with Nut Crust, Pan-fried Red Mullet, Potato Fondant with Buerre Blanc

Chef Tony Bleza

ETHNIC ASIAN MEAL

• 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

The Live Cooking Category

For the Hot Cooking category, the LTB Philippines Culinary Team fielded five entries:

In the Neptune’s Catch class, Chef Arnold Guevarra prepared and presented, within an hour, one main course dish for 4 persons, Western style -- Poached Lobster and Seabass and Pan Fried Diver Scallop with Sweet Corn Flan, in Sweet Corn Broth with Crispy Rice Cracker. (Prize: Gold Medal)

Chef Ariel Manuel prepared Steamed Seabass with Ginger, Nuts and Green Onions, Warm Salad of Cucumber and Tomatoes, Lobster Noodle Soup and Scallops with Lime Leaves as his entry in the New Asia Cuisine category. (Prize: Silver Medal)

Chef Tony Bleza exuded Pinoy pride while he worked on his Asian Family Meal entry in front of the judges. At the end of 60 minutes, he had a "Salu-Salo" presentation of Chicken and Pork Adobo, Crayfish and Garoupa in Sour Broth, Heart of Palm Roll and Mountain Rice with Condiments. (Prize: Silver Medal)

In the Two to Tango Category, apprentices Andy Tabotabo and Marge Villena were given a chance to test their mettle in the kitchen. They whipped up 1 cold appetizer and 1 hot main course for four persons each with appropriate starches and garnish within an hour –Lobster Jelly on Fennel and Sun-dried Tomato Confit; Salmon Gravlax, Cheese and Dill Muffin, Fish Stock and Olive Oil Alioli. For the Main Course, they prepared Roasted Roasted Squab and Duck Breast with Mushroom Bread Terrine, Lavander Jus and Glazed Apples (Prize: Bronze Medal)

For the Field and Forest class, Chef Boy Timola prepared and presented within one hour, one main course dish for four persons, Western Style– Roasted Duck Breast with Foie Gras, Dried Fruits, Grissini Pudding, Caramelized Endives and Natural Jus. (Prize: Bronze Medal)

The Live Cooking Entries

TUESDAY - April 22
Marge Villena
Andy Tabotabo
Team Live Cooking - Two To Tango

Arnold Guevara
Live Cooking – Neptune’s Catch

WEDNESDAY - April 23
Tony Bleza
Live Cooking - Asian Family Meal
Buddy Trinidad
James Antolin
Pauline Diaz-Lagdameo
Valhrona Asian Pastry Cup

THURSDAY - April 24
Boy Timola
Live Cooking – Field & Forest

FRIDAY - April 25
Ariel Manuel
Live Cooking - New Asia Cuisine

The Victory

In the end, the Les Toques Blanches Philippines Culinary Team was able to collect 13 medals -- one gold, six silver, and six bronze.

Once again, showing the world -- particularly the 16 other countries that were present at the event – that yes, the Filipino can!

Chef Ariel Manuel, Team Captain
Live Cooking (New Asia Cuisine) – Silver
Plated Dish – Silver
Plated Appetizer - Bronze

Chef Arnold Guevara
Live Cooking (Neptune’s Catch) – Gold
Plated Dish – Silver
Plated Appetizer - Bronze

Chef Anatolio “Tony” Bleza
Live Cooking (Asian Family Meal) – Silver
Ethnic Asian Display - Bronze

Chef Virgilio “Boy” Timola
Plated Dish – Silver
Plated Appetizer – Silver
Live Cooking (Field and Forest) – Bronze

Chef Amador Mendoza
Pastry Showpiece – Bronze

Marge Villena and Andy Tabotabo
Live Cooking (Two to Tango) - Bronze

Petit Fours/Pralines
Chef Reno De La Victoria

The Valhrona Asian Pastry Cup
Chefs James Antolin, Pauline Diaz- Lagdameo and Buddy Trinidad

For the Valhrona Asian Pastry Cup, Chefs Buddy Trinidad and James Antolin were tasked to prepare within 9 hours: 1 chocolate cake, 10 identical plated desserts, 1 sugar showpiece and 1 chocolate showpiece. Chef Pauline Diaz Lagdameo was the assigned jury representative for the Philippines.

2009 and Beyond

The LTB Philippines Culinary Team are making plans to join 2 international culinary competitions in 2009: The Hong Kong International Culinary Classic (May) and the Bangkok Culinary Challenge (September)

Chefs Ariel Manuel, J. Gamboa and Fernando Aracama will travel to Erfurt, Germany to observe the IKA Culinary Olympics on 19-22 October., in preparation for sending a Philippine Culinary Team to participate in the Culinary Olympics in 2012.