Culinary Entrepreneurship students and academic staff from the College of Tourism and Hospitality Management (CTHM) bagged wins at the Seoul Food and Hotel (SFH) Culinary Challenge 2024, which was held from June 11 to June 14, 2024. Student delegates, Ms. Franchezka A. De Roxas and Mr. Angelo Gabrielle J. Lati competed for the Asian Noodles and Modern Asian Main Course categories, respectively. Academic staff Chef Kristian Kristoffer A. Roque battled it out in the Main Course Meat/Poultry and Creative Macaron Categories.
De Roxas competed in a category where participants were tasked to prepare two (2) portions of an Asian style dish using only native noodles (egg noodle, rice noodle, ramen, etc.) within 30 minutes of preparation time. De Roxas presented a plate of Egg Noodles and Shrimp in Coconut-Yellow Curry with Lime Pickled Radish. It garnered a score of 82.33 which made her take home the Silver Award. She also placed 5th in the said category out of 25 competitors.
Lati鈥檚 category, Modern Asian Cuisine, required competitors to prepare a freestyle hot main course dish using any protein. The dish should have more than 60% Asian taste and flavour and should be plated Western-style. Lati won the Bronze Medal for the 45-minute competition with his Pan-seared Red Grouper in Yellow Curry with Thai Shrimp Cake and Lime Tossed Rice Noodles. His score won him a bronze in the Class 3 category.
Meanwhile, Roque, a culinary academic staff of CTHM, competed for both Class 1: Main Course Meat/Poultry/Game and Class 10: Creative Macaron categories. For Class 1, competitors were tasked to prepare Western-style dishes using any protein except pork and seafood with suitable starch, vegetable, and sauce. He presented two servings of his Pan-seared Chicken Roulade with Kimchi Beer Sauce and Liver Pate Beignet under 45 minutes. Roque bagged the Diploma Award in the said category.
Roque also competed in Class 10: Creative Macarons Category where competitors are required to prepare one set each of a ten-piece savory and ten-piece sweet macarons within 45 minutes. He prepared a Philippine Mango and Lime Coconut Ganache with Cashew Crumble Macaron and Caprese Macaron with Balsamic Caviar. His score qualified for a medal during the 2nd heat of the category and won the Bronze Medal.
CTHM Students were mentored by Hospitality Management鈥檚 Culinary Academic Staff, Chef Ramona Olga D. Ko and Chef Reinald A. Andaya.
The SFH is Korea’s world-class culinary competition organized by the Korea Chefs Association, recognized by World Association of Chefs Societies (WACS), and presented by Informa Markets and the Korea Trade-Investment Promotion Agency.
