By Ed Dychauco
Pots & Pans
AFTER a scenic six-hour drive from Cagayan de Oro City via BUDA road to Davao City last August 22, I was eager to attend the three-day Kadayawan Culinary Festival upon the invitation of Teresa "Theta" Tirona of Stram Events, a nationally recognized and well-respected event company that organizes any activities, be it golf tournaments, product launching or culinary competitions.
I got to meet Theta, as she is fondly called by her friends, several years ago when we were introduced during a culinary event in Cebu City. Since then, we became very good friends and I got to join her culinary activities, usually as a judge.
Although there was a time when I, together with the other Chefs and caterers, were asked to do a fashion show wearing the Chef's Uniforms of Chef Humphrey of Manila during one of the Kadayawan Culinary Event in Davao several years ago. That was quite a blast! It was one of those experiences I would never forget wearing colorful and unique clothing and doing the runway!
On it's 5th year, the event started on the 23rd with a days' activities at the Marco Polo Hotel at exactly 9 a.m. with Chef Sau Del RosariO of the Chelsea & Museum Cafe in Manila doing "The Art of Food Styling & Table Set-Up" followed by a talk on "Competing Like A Pro & Wine Pairing Lecture by Chef Ariel Manuel, owner of Lolo Dads Restaurant and Captain of the Philippine Team who won the grand prize at the Hongkong Food Expo Competition '97.
Next was Henry Magalona, an International Beverage Instructor and currently connected with Lyceum University and Holland American Lines who showed us the proper way of producing, achieving and enjoying the real cup of Coffee & Latte Art using Roncillo Coffee Machine & the use of Torani Syrups. A cooking demonstration by Chef Claude Le Neindre, Executive Chef/Owner of Claude's Cafe in Davao City using Del Monte Products & Monterey then followed. Everyone present were able to enjoy the finished products as it was distributed after each demonstration.
A Special Plated Dinner with Cocktail followed in the evening starting with a short program where the distinguished Chefs from Manila and Davao giving us an overview on the food they prepared for us to savour. The prepared dishes of appetizers, main course, dessert and cocktail drink were as follows: Tiyan of Tuna Tartare with Sake-Marinated Watermelon, Baked Seabass Roll on Risoni Pasta with Spinach Scallops in Sofritto Sauce & Pine Nuts, Steamed Chicken Breast with Ginger & Green Onions Smear, Carrots & Croissant Pudding, Dried Fruit Jus, Jackfruit & Pandan Parfait, Unleaded Margarita & Pomelo Cosmo. Needless to say, I had a wonderful time together with the other guests. A feast not only to the eyes but to all the senses as well! Truly magnificent! Prizes from the sponsors were also given away to the lucky participants.
Formal competitions and demonstrations were held at the NCCC Mall on the 24th and 25th where the mall was filled with enthusiastic students, teachers & mall-shoppers alike. There was a Southern Barista Competition, where contestants showed their skills in making a good cup of Espresso, Cappuccino & their own concoction, San Miguel Flour Baking Competition, Table Setting Competition, Cocktail Mixed Drink & Flair Competition and of course, the "3-Course Entry By The Iron Chefs" where the grand winner for 2 gets to go to Singapore to attend the Hotel & Food Asia '08, inclusive of 3 days & 2 night stay. Chefs from Waterfront Hotel won the top prize.
A bread baking demonstration was done by Chef Emerson Barrido, Chief Baker of Harrod Bakeshop/Patisserie in London, England where he demonstrated "Olive Campaillou, Sundried Tomato Focaccia, Walnut Orange Bread with Apricot Brandy Glaze & Chocolate Lava Roll with Golden Rhum Glaze. The Argentina Cooking Demonstration ended the day's activities afterwards.
Personally, I would like to thank Willie Tirona and Theta Tirona of Stram Events for inviting me to this year's showdown and for giving me wonderful time (as usual!), Cherry Cruz of Torani Syrups & Roncillo Coffee Machines for the wonderful gifts, Tin & Eric of Del Monte Phils. for the colorful cookbook, Mr. Roger Lucentales & L. Visto of San Miguel Mills for the flour samples and the pretty Chef (I forgot the name!) of Argentina Corned Beef. To Chef Kalel Chan (Asst. Chef) of Chelsea Restaurant, whom I got to talk to for quite sometime & Chef Emerson for letting me assist him during his bread making demonstration. I also feel honored to have met the Top Chefs from Manila from whom I got to learn and upgrade my skills in the field of culinary arts and of course, got to taste their wonderful & delightful dishes!
Coming back, I got to bring with me fresh Durian, Marang, Rambutan and Mangosteen from Davao City and an assortment of vegetables I bought along the way. There was a lot of fog up in the mountains and it added an air of excitement and mystic to the trip! Plus the memories again of having been a part of this year's Kadayawan Culinary Festival! To the Tirona's, Congratulations for a successful event and hope to see you again in the very near future for another culinary activity!!
For culinary classes, visit or call Pots & Pans Home Bake & Coffee Shop, Don Apolinar Velez St., Cagayan de Oro City. Tel # 724-674 or 858-4209 email: potsnpans1976@yahoo.com.
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