Marriott triumphant at the Phl Culinary Cup

MANILA, Philippines - At the recent Philippine Culinary Cup (PCC), dubbed as the annual competition “where the best meet to compete” and the only continental competition endorsed by the World Association of Chefs Societies (WACS), Marriott Hotel Manila’s best performance continues to be on the upswing. Its team of culinary and pastry chefs garnered the most number of awards compared to its hotel counterparts. After four grueling days of competition at the SMX Convention Center, PCC’s roster of WACS-accredited judges awarded the team of Marriott Hotel Manila with four gold medals, three silver medals and five bronze medals. 

Those who brought home the gold were Chefs Rej Casanova, Jae Louise Cortiñas, Francisco Santiago and Sarah Mendoza for the Dream Team Challenge; Chefs Prince Patino and Rej Casanova for Sous Vide; and Chef Joal Albert Garfin for the Chocolate Pastry Showpiece and Chef Francisco Oliveros for Fantasy Dessert. Silver medalists were Chefs Oscar Gutay and Christopher Saquing for the Young Chefs Challenge, Chef Jimmy Manalo for US Poultry, and Chef Michael John Fauni for US Pork. Bronze medalists who followed suit were Chefs Brainard Vito, Jaime Lagunday and Erwin Marquez for the Filipino Cuisine Challenge; Chef Maxine Cornista for the Quick Fire Salad; Chef David Socrates for Wedding Cakes; Chef Mary Joy Cueto for Dress the Cake; and Chef Joana Paula Tiglao along with Marty Santiago who both won for Pasta.       

Diners who prefer a la carte are off to a good start with the Slow Cooked Grouper (squid ink crepe, tomato pepper relish, compressed apples and saffron kaffir aioli) for P990. For the main course, order the Sous Vide US Angus Beef Tenderloin (kaffir-corn puree, truffle potatoes, and port wine sauce) for P1,950; or choose the Pan Roasted US Angus Beef Flank Steak (smoked goat cheese, vegetable ragout, cauliflower truffle puree, wild mushroom stuffed rigatoni pasta, port wine ox tail jus) for P1,650; or opt for the Sous Vide Halibut Fillet (tomato pepper relish, corn shrimp crepes, squid ink kataifi crisp and smoke-infused hollandaise sauce) for P1,850. Cap these with a divine dessert of either Banana Crème Brulee (chocolate ganache, almond walnut crumble, and cream cheese icing) or Dark Chocolate Maracaibo Mousse (vanilla custard, orange gelee, hazelnut crunch, and salted nut crumble) for P400.