Meliomar, provider of Sustainable Seafood Solutions, and the current company I'm working for, was invited to support the Young Talents Escoffier Philippines 2019 last May 27 to 29. It's a prestigious competition for young chefs that allow them to exemplify their unique culinary flare, as well as provide a space for current masters of their craft to transfer the knowledge to new blood, ensuring the growth and future of the culinary world.
In the said competition, the fundamental skills and creativity of the young chefs were tested. Six emerged from the numerous entries: Russel Dane Pio (Malayan Colleges Laguna), Liz Soriano and Joel Hernandez (CCA Manila), Jodana Ha Yun, Don Patrick Baldosano, and Ria Garcia (Enderun Colleges).
A long table of chefs, restaurateurs, suppliers, food writers, and foodies lead by Escoffier Philippines Founding Chairman, Philip Golding and Escoffier Philippines President Sau Del Rosario judged this year's competition.
Meliomar provided Selva Shrimp and Barramundi to Escoffier. Selva is a program in Vietnam that supports small-scale farmers in harvesting non-GMO shrimps. The shrimps are naturally raised in mangrove forests, that are also taken care of and protected by the local-communities involved in the said program. The Barramundi, on the other hand, will be the first of its kind to be certified by ASC.
To conclude this year's events, a successful dinner for the contestants, judges, sponsors, and partners was held at Lemuria Restaurant and Wine Bar in Bonifacio Global City. The Le Verdict dinner featured the menu of Chef Katrina Torres.
In the end, Don Patrick Baldosano of Enderun Colleges came to the top of the competition, and was hailed this year's Philippine champion. He will then embark on a new journey at the Asian leg of the competition, in the hope of bagging the world title. All the best, Don Patrick!
Side note: I also felt like a winner.
I've done workshops for people I know and some attendees of neighbourhood events, hosted school and company celebrations, but I've never given an actual speech before. As a MarCom person, I am usually tasked to write official statements for my boss, the General Manager, or whoever is representing the company. They are the ones who usually deliver the piece. Little have I known that my new marketing stint will give me an opportunity to actually share what I wrote. Out of excitement, I forgot most of what I prepared, but was able to give a brief on the products, and thank Chef Philip Golding, Chef Sau Del Rosario, Donatella and the rest of Escoffier Philippines for giving us the opportunity to collaborate.
I'm truly grateful to everyone that night, including Meliomar, Ange, and Gerry San Miguel, who is one of the kindest and most talented people I've met. No wonder Spanky would usually recommend him for these occasions.
Ange and I were also happy to have met Javier Gamboa and Marie Yu of La Peñica. We had a great time chatting with them the entire night. One of the reasons why I love F&B, there are tons of amazing people to meet.
One event down, and I'm excited for more. Later days, and stay inspired.
Niguel is an experienced creative and marketing professional pursuing his dreams while growing with infinite possibilities.