Lucena City Baking Seminar

By Chef Ed Dychauco

Monday, August 9, 2010

A DAY after my baking workshop in the Durian City of Davao in the southern part of the Philippines, it was time to embark on a journey to the northern part of the Philippines, the quaint and charming city of Lucena.

After our arrival in Manila last July 18, we, together with Mr. John Alexander Uy, manager of Zeelandia Philippines and Mr. Felix Oracoy, Sales Representative we decided to give ourselves a break by spending the night in Manila. We went our ways after I was picked up at the Ninoy Aquino International Airport. I was looking forward to that because I also get to visit my relatives on my father's side whom I haven't seen for years and spend some quality time with them even for just a day.

Updates on President Benigno Aquino III's presidency

Early Monday morning, we were on our way to the Southern part of Luzon using SLEX (South Luzon Expressway). It was a smooth drive passing through Alaminos and parts of Laguna. It was almost 12 noon when we got to Lucena City. So we had our lunch at Max Restaurant located along the highway before reaching the city proper. One thing I really liked in their menu is their sizzling tofu. We had the usual fried chicken meal and added kare-kare and sinigang. A delicious and hearty meal after the long drive!

I was so enthralled and captivated by the old houses and huge acacia trees along the highway. A lot of the residences are remarkably in excellent condition. I wish I could have stopped and check out those old 'mansions' but we were on a time-scheduled trip. Shucks!

I didn't get to see Lucena in general because I have to start baking (for the display pieces during the seminar) upon our arrival. But I can see and feel that the place is still laid back, however with modern amenities. The hotel we stayed used to be an old house as I observe because the floors are made of hard wood and very shiny at that! It was quite huge. I don't know but I had an eerie and strange feeling of the place. Guess because it was an old edifice, or am I just sensitive?

Anyway, the following day was spent again baking and doing finishing touches to the cakes and pastries. We were very much welcomed by the owners of Daily Bread Bakeshop, Dean (who also happens to be a dentist-turned-baker) and Grace Tio. We used their facilities and equipment for both, during baking and the live seminar itself.

Finally, on the 21st, we had our baking workshop and seminar at the very popular and trendy ZYMURGY Cafe Lounge in the afternoon. We had creatively displayed all the baked products on one side of the venue where the participants can take pictures during the event. One by one the eager bakers and bakers-wannabe started to fill in the place.

The seminar started with the Asian bread recipe and its variations using Zeelandia's quality bakery ingredients like Super Soft Bread Improver. Pies and pastries using Paletta fruit fillings, RAP and VLA custard fillings were highlighted. Premix and the different flavoured glazes made the Donuts irresistibly and visually delightful! Simple cake decorating was also done using their very versatile and easy to use whipped cream powder, Bio Bianca.
After every demonstration of a product, the participants get to taste and try it. Some are lucky because they get to bring home with them the finished products on display. Heavy snacks composed of pasta, breaded fish fillet, garlic stick breads and tortillas were also served, buffet style. Needless to say, everyone get to bring home new ideas and the latest trends in breads, cakes, and pastry-making.

Again, I would like to personally thank Dean and Grace for the use of their bakery area for all our pre baking activities and the use of their equipment, specially the mixers and the heavy oven that was transported to the venue. To the owner, Olive Hererra and her equally helpful staff of Zymurgy Cafe Lounge for all the assistance, and special mention goes to Mr. Wallen, for keeping my camera which i accidentally left in the cafe the night before.

We have to leave by 8 a.m. the following day because I have a plane to catch going back to the city of golden friendship. And on our way back, I just could not resist buying some pasalubong for my family which included their very famous Laguna Buko Pie, Cassava Cake and some native kakanin. Though it was an exhausting and strenuous trip, it was definitely worth all the time I spent in that picturesque and appealing city with the mixture of old & new blending harmoniously with each other.

Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/lucena-city-baking-seminar-0

Dychauco: Culinary workshops, classes, judging and a wedding

By Chef Ed Dychauco

Wednesday, August 11, 2010

FOR the past four weeks, I have been extremely busy with so much fun activities and you all guess it right, it was all about culinary demonstrations, classes, judging a barista competition and attending a wedding.

Whew! And that’s not all, because all of these wonderful things happened in different places, which means, I have also been traveling a lot!

Updates on President Benigno Aquino III's presidency

To start with, upon the invitation of SM Department Store’s head, Ms. Maya, I did an afternoon session of cooking at the Nestle Training Center in Baloy for the home makers & housewives of Nestle employees last July 10, though it was raining real hard, many attended and had so much fun learning new dishes and of course, tasting and eating the prepared mouth-watering cuisine.

Then on the 14th, I have to fly South, to Davao City and spent 4 exhausting but fruitful days there for Zeelandia’s Baking Seminar which I conducted together with Mr. John Alexander Uy and Mr. Felix Oracoy. It was nice to be back in Davao because I get to see many of my friends & relatives there. Plus of course, the delectable dishes and fresh fruits they have there which is really hard to resist!

By Sunday, we were on our way to Manila. It was a good thing we spent the night over at Manila and left for Lucena City the following morning. I got to bond with my relatives (dad’s side) the whole day. I was so ecstatic to see my aunt Justa, who just celebrated her 90th Birthday last June. Except for some hearing problems, she still is so active, up and about. Well, according to her, it is because of “yoga”, “taichi”, prayers and eating the right food!

Spending the next three days at Lucena was truly amazing: a laid-back city with the many amenities of modern life. It was so nice to see many old houses still in mint condition! In fact, the place we stayed was also an old house-turned into a hotel. Again, it was for Zeelandia’s Baking Seminar with same staff.

After arriving Manila on Wednesday noon, I have to fly back to CDO in order to prepare for my trip to Dipolog City two days after. I conducted two sessions of cupcake decorating and bread making seminar for the Diplog Medical Center’s SHRIM students. I feel like being at home in this city since I have been there so many times before.

Four days later, I found myself preparing for another “livelihood” seminar for the Nestle Retirees, still at the Nestle’s Training Center in Bulua the following day. Initiated by Ms. Liz Deloso, it was attended by several people who were ager to become future entrepreneurs. The two-day activities focused on meat processing, baking, steaming, frying and talks on business venturing. And of course, after the “cooking”, everyone get to taste the finished products. It was in fact a very casual and personalized activity and I hope the participants now have a clear view of what they wanted to do.

By Saturday, I have to make the cake & attend the wedding of my classmate and Kumare Yayang Salvo and Kumpare Toto Gamos’ daughter, Cheche who is a Policewoman like his Dad. It was an exciting affair and brings back a lot of my friend’s wedding memories 28 years ago. You see, together with my two other college classmates, Ms. Joy Argayoso-Villegas & Ms. Nita Chua, we were also present during Yayang and Toto’s wedding. Truly memorable!

Then, it was my turn to fly back to Manila to attend WOFEX (World Food Expo) 2010 at the World Trade Center where I was invited by Mr. Bebong, Ms. Elaine and Ms. Jocelyn of Comfort de Vie Company to conduct several culinary demonstrations. Wednesday was Korean Cooking, Thursday was Mediterrenean Cuisine and Saturday was dedicated to Decorating Cakes and Cookies. I was also tasked by Ms. Cherrie of Equilibrium Intertrade to serve as a Judge during the Barista Competition last Friday at the SMX Convention Center at the SM Mall of Asia.

I get to meet again old acquaintances like Chef Sau Del Rosario, Ms. Penk Ching, Chef Jill Sandique, Chef Mia Manuel, Chef James Antolin, and many others. I made new friends in Chef Fernando Aracama, QTV True Confection host Aileen Anastacio, Ms. Mary Jane of Gilamar Enterprises and several others. It was really exciting & entertaining meeting and seeing new people and learning new ideas in a national trade fair! Thank you all very much and looking forward to another expo with all of you!

More on WOFEX in my next week’s article.

Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/dychauco-culinary-workshops-classes-judging-and-wedding

World Food Expo 2010

By Chef Ed Dychauco

Tuesday, August 17, 2010

HAVING been to the two other expositions (World Food Visayas at Cebu International Covention Center in Cebu City last April and World Food Mindanao-FPP at Bangko Sentral ng Pilipinas in Davao City in June) this year, this is by far the biggest, largest and grandest activity for WOFEX 2010 because aside from celebrating their 10th year in the industry, this is held concurrently with the very 1st Philippine Culinary Cup, where the best of the best in the gastronomic world compete with each other.

The exposition was held August 4 to 7 at the World Trade Center and the SMX Convention Center at the SM Mall of Asia.

For the past several WOFEXes, I have been invited either to conduct culinary demonstrations or serve as a judge. This year was more exciting because I get to do both. I was tasked by Comfort de Vie Inc., a Manila-based company that distributes Stoneline Cookware (commonly known as Stonedine), a unique German technology and product that offers the hardest resistant surface in cookware to do not only one but three exciting cooking and cookie and cupcake decorating in three separate days!

I was truly amazed at the large scale trade show. With many existing and new national and international business firms, it was such a blast to see new products and technology being presented to the public. If one has to spend time in scrutinizing all the machinery products and equipment, plus tasting all those delicious “food samples” being offered by the different establishments, I don’t think one day is enough! A sight to behold and filled tummies at the end of the visit!

Korean cooking was my first assignment at the main stage of the trade hall on a
Wednesday afternoon. I shared my recipe and cooking techniques in Bibimbop and
Chap Chae, two very famous Korean dishes. And of course, the proper usage and handling of Stoneline products which has a 25 year guarantee!

By Thursday, I did my “Mediterrenean Cuisine,” again highlighting and using Stonedine pots and pans. It was healthy Pasta Cooking: Aubergine Pasta and
Sardines Pasta. Many thanks to Ligo Sardines for providing us the delicious spicy sardines and of course, the “samples” given to me. I remember growing up with Ligo so it was really heart warming and gratifying to see a come-back for a wonderful company!

Friday afternoon was spent judging the Barista Cup upon the invitation of Ms.
Chery and sponsored by Equilibrium Intertrade Inc. Several baristas from all over the Philippines competed showing their skills in making a perfect Espresso, Latte and their Signature Drink using Rancillo Coffe Machine. Over-all, there were eight finalists. Bo’s Coffee Club of Cebu City won the grand prize while the 2nd place went to Kangaroo Coffee of Davao City.

An exciting event where I have to sip three distinctive coffees from each competitor (total of 24 sips!) and rate them together with my fellow sensory judges like Chef Aileen Anastacio of QTV’s True Confection; Mr. Henry Magalona, chairperson of the Barista Guild of the Philippines, and a third guy whose name
I forgot. The event was hosted by the hilarious but witty Mr. Rico Robles of the Pinoy Big Brother fame.

Decorating cupcakes and cookies using simple tools was presented on Seminar Room B on the last day of the fair.

Aside from the cookware, Comfort de Vie also carries a wide range of cookie, candy and decorating accessories. Hence, this delectable demonstration. Using Zeelandia’s Donut Mix, the cookie cutters made the donuts look more thrilling and appetizing. Mr. Neil and Mr. Alex of Zeelandia was all out support for this event, together with Mr. Daniel of ABMauri (for the yeast used), PSG Company for the beautiful cupcake toppers, Ms. Abigail of Peotraco Food Industries for the
Powdered Sugar, Gummix, Glucose, Glycerine, Cocoa powder, Ms. Sonia of RSDKI for the Americolor and D’Chef decorating tips, pastry bags, cupcake liners and sprinkles, the chocolate blocks of Mr. Riki and Ms. Therese of Dutche Chocolate, Mr. Tony of SinMag Machineries for the mixers and Lucy Orolfo Enterprises. Truly a conglomeration of foodies!

On my spare time, I got to check out the other booths and also made new contacts. It was also the time to renew friendships with old acquaintances.

New-found friends, Ms. Gina and Mr. Kurt of Gilamar Enterprises Inc. offered and gave me free-flowing hot and cold Gold Leaf Teas which I enjoyed tremendously.

Their Blueberry Vinegar Tea was out-of this world! I also got to converse briefly at different occasions with Ms. Dolly Dy of Flavor Magazine who was with hubby and Ms. Nancy Reyes-Lumen of Cooks Magazine who was conducting “Home Cook” Competition. Befriended also Mr. Redj, a graduating student of Chef Gene Gonzales’ CACS. Spent some time with Mr. Gil of KLG, too.

Aside from the new equipment and accessories and learning new fad, it was also time to shop. There was just so much to buy! People I met were all complaining!
They would go home full of newly bought paraphernalia but with their wallets drained! Funny, but it happens to almost everyone!

I went to SMX Convention Center to check out the competition pieces. They were all gorgeous! At par with the best there is. The cakes were stunning, the dessert pieces were so dazzling and artistically done, so with the bread pieces display and the pulled sugar designs were just astonishing! Judges for the 1st
Philippine Culinary Cup were composed of well-known Chefs in the Philippines headed by Chef James Antolin and Chef Buddy Trinidad and other foreign Chefs.

There I also get to chit chat with Ms. Penk Ching, Chef Jill Sandique, Chef
Fernando Arracama, Chef Mia Manuel, Chef Sau del Rosario, and many others. And of course, there were picture-taking to document the affair and the beautiful people I met along the way.

It was indeed a surprise to meet an old classmate from Mambajao, Camiguin during the Barista Competition. Having been out for so long, I get to meet Ms. Jojo Bautista-Hsieh. I was treated to a sumptuous dinner at Hong Kong Emperor Restaurant at the MOA by Jojo. The food was really good and service is fast and superb. Another surprise for me was to know that my high school classmate in
Philippine Chin Hwa School, Mr. John Dy’s good-looking son was working in the restaurant! And because of that, I got to reconnect with my high school buddy whom I haven’t seen or heard for more than 25 years! A small world indeed!

To sum it up, it was a remarkable and spectacular four day event and I can’t wait for next year’s WOFEX again! Thank you to my Wofex family, Mr. Joel, Ms.
Chari, Ms Ria and Mr. Mark for all the assistance, Comfort de Vie family, Mr.
Bebong, Ms. Elaine and Ms. Jo for the wonderful Stoneware Cookware which I promise to use in all my future culinary demonstrations, Ms. Abigail of Peotraco
Industries for all the baking and cake decorating ingredients which I always use and Ms. Gina and Mr. Kurt for the boxes of Gold Leaf Teas which I am enjoying and will always look forward to sipping everyday and lastly, to all the wonderful audience who participated in all my culinary demonstrations. (Email:
potsnpans1976@yahoo.com, website: www.potsnpans1976.weebly.com)

http://www.sunstar.com.ph/cagayan-de-oro/world-food-expo-2010

Ginoong Kadayawan 2010

By Chef Ed Dychauco

Saturday, August 28, 2010

UPON the invitation of Mr. Marco Tamayo, RPT of I-Flex Fitness Gym of Davao City, once again I was asked to be one of the judges in this prestigious search for the ultimate male body-building competition held last August 22, 2010 at the modern NCCC Mall in Davao.

The last time I was asked to judge this event was way back in 2007 at the same venue.

Last year, I failed to make it because of some last minute urgent matters to attend to. But this year, I made it a point to be present.

We communicated with Marco thru emails since he was still in Dubai working as a Fitness Instructor when this search was launched several months ago. Good thing we have internets!

I travelled to Davao City a day before the activity passing through the Bukidnon-Davao road which was really worth the time and effort. Though it was raining hard somewhere in Bukidnon, it made the travel more exciting and chilly! The weather was just perfect after the heat we have been experiencing in Cagayan de Oro City!

Competition

The show started a bit past 1:00 p.m. to a full crowd at the lobby of the NCCC Mall. The energized and eager players came out wearing Sewer Jeans (by Ronald Said) as their first exposure flexing their toned-muscles. There were 15 exciting and well-proportioned participants coming from all over the Philippines. Second exposure made them flex their well-defined muscles more and showing everyone what they’ve got to impress the judges and the crowd. It wasn’t hard to pick up the best from the best because five of them were truly outstanding in their forms.

Top three spots finally went to Eliaquim C. Balbero of Davao City as Ginoong Kadayawan 2010 with Alvin Albana of Golds Gym Manila garnering the 2nd spot while Machris Delfin of Bacolod City emerged as 3rd placer. Incidentally, Mr. Albano also won the Best Poser and several other minor awards.

One of the Special Award I have been sponsoring in the previous competition in Ginoong Kadayawan and Mr. Mindanao is the “Best Butt” award. And this particular award always elicits both excitement and the oohs and ahhs from the audience. This year’s winner is none other than Mr. Ruel Camporedondo of Cotabato City, who was kind of shy upon receiving his “Best Butt” Fondant Cake Award.

I stayed at the house of the Sangalangs, a very close friend of Marco, who were so accommodating and nice to me. They are located only a few blocks away from SM Davao, which made “shopping” a lot easier! Talk about business and leisure!

Two days in Davao wasn’t enough. Particularly, they are celebrating the Kadayawan Festival at this time of the year. There were such a big crowd in the major areas of the city.

In fact, that morning, they had their Float Parade Competition. It was really amazing to see such one-of-a-kind fantastic, stunning and colourful floats adorned with beautiful and exotic flowers. Truly one of a kind in this part of the world!

On my way back, I just have to stop and buy a week’s supply of rambutan, mangosteen, marang and durian! There were just so much along the way!

Fresh vegetables available at BUDA area is also a big come-on every time I travel. Plus, the abundance of sweet corn along Mangima area was just tempting. They were really a bargain! One thing for sure, my van is jam-packed with fruits and vegetables, this time getting ready for our own Cagayan de Oro City’s fiesta celebration! (Email: potsnpans1976@yahoo.com, website: www.potsnpans1976@weebly.com)

http://www.sunstar.com.ph/cagayan-de-oro/ginoong-kadayawan-2010

Fondant-Look vs Fondant Cakes

By Chef Ed Dychauco

Thursday, September 2, 2010

OVER the years, many changes have occurred to the taste, preference and style of Cakes and its Frosting (or icing). So with the type of cakes, there have been changes to suit the needs and likes of the palate.

Fondant Look Cakes

Boiled icing (made of sugar and egg whites) had been a favorite of so many because of its versatility in its usage and method of decorating in cakes. It can be used in almost all types of cakes, whether chiffon, butter, chocolate, pound or fruity types of cakes. It can look good from simple to the very intricate and elaborate designed cakes, provided one has the skills to do so.
One can apply colors directly to the icing, brush or spray it all over to create different and various designs and motif. It can be done to make simple and easy designs to the more difficult and intricate 3D cakes. For birthdays and weddings, this was and still the choice of many because it complements very well to any type of cake. And a lot cheaper compared to fondant cakes.

I always hear from my students and several cake enthusiasts complain about how hard it is to make a perfect boiled icing. And the very first question I always asked them is: "what kind of mixer are you using?" Almost always I get this answer, 'hand mixer!' It's not that the hand held mixer cannot do the job, but it needs more time and more patience in achieving a good icing. Besides, one can only do so much using this type of mixer. For a bigger cake, the mixer might overheat when one has to make a bigger or several batches.

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After using a 5 quarts heavy type mixer for so long, I thought the hand held mixer can't do the job anymore. But I was proven wrong when at one point I was asked to judge a regional cake decorating contest here in the city and was amazed to see the participants making perfectly boiled icing! But again, it was only a layer of cake that they have to decorate, so the mixer was okay.

Boiled Icing is rather messy and needed real hand dexterity and skills in creating beautiful designs. But it takes less time to make. Decorating is much faster. But very delicate because once the cake is done, it is hard to redo. Besides, they should not be touched or else one destroys the design. And mind you, this will not only upset the decorator, but make the decorator fuming mad! Believe me, been there, done that myself!

Sugar Paste Cakes (Fondant Cakes)

Compared to the exciting and pliable fondant icing (fondant by the way is the icing, not the cake), one can decorate and decorate and decorate! Fondant is made of powdered sugar, gelatine, shortening, glucose and glycerine). The designs one can create is endless. Be it a very elegant smooth cake with no frills to a lavishly hand-decorated cake with various themes and colours.

Fondant is like play dough. And I have seen and knew many well-known cake decorators playing with clay and are good at it before shifting to becoming excellent fondant cake artists. It is actually worth trying with this type of material and see how it works. However, unlike play dough, fondant can form 'crust' and eventually harden when exposed to air for sometime which can make it difficult to use.

For decorations, one uses gum paste (made with gelatine, water and powdered sugar). Another edible candy-like material when it hardens. These are usually used in making edible flowers (aside from royal icing which uses egg whites and powdered sugar to make). They can also be turned into realistic looking edible figures, plants, trees, animals, plaques, monograms, etc. It is wise to make extra decorations because gum paste decors are very delicate and break easily.

The correct way of decorating a cake with fondant is using a first coating of marzipan (made of almond paste, sugar and sometime egg whites) before the final coating of fondant. Almond paste is quite expensive and not readily available.

However, most decorators don't do this, instead, a second and final layer of fondant is applied to smoothen the entire cake and left to dry for a couple of hours or a day before applying the final touches and designs.

The most expensive cake that is used in fondant cakes is usually aged fruit cakes. Nevertheless, cakes that are firm and heavy like pound cakes, apple nut, carrot nut, etc. are good substitutes. But the problem lies in the fact that unlike aged fruit cakes, the other types of cakes can't last more than 3 days unrefrigerated and might spoil easily.

That is the main reason why most huge multi-tiered cakes are made of styrofoams.

First is because the entire 'fake' cake can be done way, way ahead of time. No fear of spoiling. 2nd, it is easy to decorate a very firm cake without showing any signs of imperfections, well unless you're a beginner.

At any rate, real cakes is then delegated to the smaller 'satellite' cakes and is a LOT easier to cover with fondant and decorate. Cakes are typically between 6-10 inches in diameter.

Fondant are normally made a day before. Or at least, made to rest for a few hours before use. And depending on the intricateness of the designs, it could take a day to even a couple of days to finish. Not to forget also, the other small details or decors that are made way ahead of time and are attached just before or right at the venue. And that is exactly why fondant cakes are expensive.

Nuptial Cakes

A time-consuming yet exciting cake to make. An inch to even as thick as 6 inches or more of Styrofoam is sometimes used plus 3'-5' of 'real' cake to make a cake look thicker. Besides, this is the fad now. We used to have only 3'-4' of cake for each layer but then again, who doesn't want a fantastic and wonderful towering cake for their wedding? This can be done for fondant or boiled icing cakes.

But for practical reasons, using Styrofoam cakes is acceptable now a day compared to let say, 10-20 years ago. It would be horrific for people to comment on your 'fake' cake before. Everything should be edible. That was then, when ingredients and labor was cheap.

For me, an acceptable and affordable wedding cake at this time should range between P8,000 to P15,000, although a P5,000 cake is fine. But then again, the price might vary depending on the type of cake used, the thickness and size and of course, the design. I can even say that among the major cities in the country, we have the lowest priced cake! Getting a cake in Manila from a well-known cake artist can cost as high as several hundred thousand!

So there you are. Which would you choose now? Something fancy and exquisitely decorated fondant cake that costs you a fortune or something simple, yet elegant but affordable boiled icing cake? It's your call!

Email: potsnpans1976@yahoo.com
Website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/fondant-look-vs-fondant-cakes

Mindanao Culinary Festival 2010 (Part 2)

By Chef Ed Dychauco

Pots and Pans

Wednesday, September 15, 2010

THE first part of Mindanao Culinary Festival (MCF) 2010 was held last June during the Food Packaging and Processing (WOFEX Mindanao) at the Bangko Sentral in Davao City where I served as a culinary judge. From then on, I have been to Davao City every single month until this September.

I did a baking seminar for Zeelandia Philippines in July at the Linmar Suites. Then in August, I was given the privilege again to serve as judge for the annual search for the Ginoong Kadayawan. Once more, last Thursday, I was back again in the “Durian, Mangosteen, Rambutan, Lanzones and Pomelo” City of Davao for the 2nd part of MCF 2010! Amazingly “fruitful” indeed!

Despite my busy schedule, I made a commitment to the organizers of this year’s competition and I made it! I arrived in Davao just in time for breakfast. I was billeted at the newest hotel in town, the Pinnacle Hotel and Suites located in Sta. Ana, in the heart of the city. I was told they had just opened last July and not all the floors were occupied yet. Nevertheless, it was a spacious and nice hotel with ample parking spaces, a huge lobby and a grand staircase that leads to the 2nd & 3rd floors where the ballrooms and restaurants are located.

By 9 a.m., I was picked up by Mr. Angel and we went straight to SM Mall where the activities were held. Table setting, Napkin Folding, Skirting and a few other events had already been done the previous day. I missed the first day but had a truly wonderful time judging the Nestea Mocktail Competitions. I was one of the front judges together with Mr. Gatchi of Blu Gre Cafe and Ms. Tess of Claude’s for the Coca Cola Mocktails while it was Mr. Jun Sy of Nestle Phils for the Nestea Mocktails. Although, I missed all the “tasting” since I was assigned as one of the “front” judge.

It was remarkable to see these young, energetic and aspiring HRM students working hard but at the same time, enjoying the friendly competition. I could already see and pick a number of these good looking hopefuls who are sure to succeed in their endeavor. Given a few more years and with proper guidance and training, they are sure to do well.

The afternoon competitions ended early and awarding ceremonies were held at the SM Event Center immediately after. Contingents from different schools all over Mindanao were present to cheer and shout for the awards they received. It was both wonderful and astonishing how much energy and stamina these young people have! After every award was given, there was always a “picture” taking for posterity’s sake.

I still had time to go around SM Mall for half an hour and it was then back to the hotel for some needed rest. By 7pm, I was on my way to Marco Polo Hotel for MCF’s 10th year Anniversary Celebration dinner. Entitled “A Dinner with the Chefs”, it was a formal sit-down dinner at the ballroom with the who’s who in Davao! It was ably hosted by Chef Gene Gonzales and the General Manager of Marco Polo Hotel. There was music in-between and overflowing wine to go with the food being served.

The dinner was prepared by well-known chefs like: Paddy Lascano, Ed Tuazon, Penk Ching, Rhea Castro, etc. The Menu included: Multi-colored breadsticks with Tuna and Shrimp Pate and Spicy Tamban Dips, Smokes Market Shrimps, Ostrich Prociutto, Crisp Crocodile Bacon, Ostrich Pate on the Table, (Wine: Spumante Brut), For Appetizer, it was Kaffir Scented Tuna Carpaccio and Sprout Salad with Davaoeña Ensalada, Absinthe Perfumed Saang Chowder (soup), Fish Course was Curry Streaked Meuniere of Cream Dory with Seafood Cakes (wine: La Boschetta) which was followed by Lemon Sorbet with Essence of Sweet Potato Tops. Main course was Braised Crepinettes of Guinea Fowl with Exotic Rice and Mixed Grains (wine: Le Blanchette), Cheese included Vintage Blush Malagos Cheese with Crisp Lavosh and Poached Pineapple Hearts in Spiced Red Wine (wine: Nero D’ Avola), and finally Ylang Ylang Ice Cream and Tablea Cheesecake, Orchid Chiffon with Custard Sauce and Cashew Tartlets as desserts.

I got to sit in the same table where Ms. Olive Puentespina, her hubby and son were seated. I also got to connect with a distant relative of my wife, Mr. Albert Casenas. What a small world indeed! It was a great and magnificent night to enjoy good food, wonderful wine and the company of new and old friends alike.

I was really tired when I got to the hotel and after freshening up, I found “bonding” with my “queen-size” bed irresistible and didn’t wake up until I got a wake-up call the following morning! It was time to leave but not after a hearty breakfast and more “picture-picture” in the hotel!

To the organizers, Konkordans, and the Davao Tourism Association headed by Ms. Jean Bangayan, and to all her staff, my heartfelt thanks and warmest congratulations for a job well-done! Till next year!

Email: potsnpans1976@yahoo.com
website: www.potsnpans1976@weebly.com

Published in the Sun.Star Cagayan de Oro newspaper on September 15, 2010.

http://www.sunstar.com.ph/cagayan-de-oro/lifestyle/mindanao-culinary-festival-2010-part-2

Chinese Moon Cake Festival 2010

By Chef Ed Dychauco

Wednesday, September 22, 2010

ON THE 15th day of August every year on the Chinese Lunar Calendar, which falls on the 22nd of September this year, it is said to have the biggest and roundest full moon of the year, which is a sign of abundance.

And once again, people from the Chinese community all over the world will be celebrating Zhong Qiu Jie (Mid-Autumn Festival).

Like the Western “Thanksgiving” celebration, the Harvest Moon is a day for family reunions. In other parts of the world, children and adults as well enjoy the sight of the Full Moon by staying outside their house, while some would even parade multi-colored lanterns along the streets, hence also known as “Lantern Festival,”

As for lovers, it is a night that is full of romance while moon-gazing!

This exhilarating festival dates back to the Tang Dynasty in 618 A.D. and like many other celebrations, there are exciting ancient histories and legends surrounding or closely associated with it. However, in this modern world, people are more thrilled in the game associated with this festival than any other things. This, of course, aside from the fun, camaraderie and bonding with family members and friends.

Traditionally, relatives and friends also give Special moon cakes as presents. Packaged nicely and quite expensive, these delicious hopia are made of lotus seed paste, red bean paste, black bean paste with salted egg yolks, representing the full moon. Some would also have nuts and seeds in them like pumpkin, sesame or watermelon seeds, almond, peanuts and walnuts. Chinese characters are also imprinted on top for longevity or harmony. Moon cakes are considered a delicacy. Producing them is labor-intensive, that is why most people prefer to buy them than making it themselves.

I grew up in a typical Chinese family in Chinatown, Manila and in doing, we always celebrate this festivity by playing the dice game with Moon cakes as prizes. Whoever wins the 1st prize is considered to be lucky and would have a great and fruitful year ahead.

It is the time of the year where "Hopia" maker make the most money because of this festivity. Since I come from a big family, we would normally have two sets of moon cake for the dice game, one for the elderly (meaning those who are married) and one for the kids (children and singles).

As the years passed, the traditional hopia as prizes evolved into more practical items like school supplies. However, we would also have other special food items as prizes. And as we play, we would also start devouring our edible winnings.

Usually, we kick start it with a sumptuous dinner of fresh Chinese Lumpia (a very delicious and nutritious meal by itself!). But since kids would normally eat less of the "veggies", an array of meat, chicken and other mouth-watering dishes would also be served. Technically, the hopia becomes our "dessert" as we drink tea with it while playing.

And since we live in the heart of Chinatown where tall buildings covers the moon, we would just imagine and therefore, celebrate it in the dining table and enjoy the food, the game and the laughter instead.

When I moved here to CDO, we continue the tradition of getting together and playing. But this time, we have to have our moon cakes shipped from Manila. We also have a second set for the kids which they enjoy tremendously. We also get to see the full moon from our windows! A much better view than the one in Manila I should say!

I also get to enjoy this yearly celebration with my family with the Misamis Oriental Filipino-Chinese Chamber of Commerce, Inc (MOFCCCI). In fact, everyone looks forward to this event since this is one-of-a-kind of festivity where one not only get to have fun, but to bring home lots of prizes (if one is lucky)!
I was born on this “special day” many, many years ago. That is why I always look forward to this occasion because it seems like everyone is celebrating my Chinese Lunar Natal Day! And that makes me very special! In fact, my Chinese name is Zhong Qiu, which literally means, Mid-Autumn!

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http://www.sunstar.com.ph/cagayan-de-oro/lifestyle/chinese-moon-cake-festival-2010