๐๐๐ ๐ | ๐๐๐ ๐ข๐ง ๐๐๐๐๐๐๐ ๐๐๐๐: Celebrating 28 Years of culinary excellence
- Author: Ms. Cabaรฑero
- Published On: May. 29, 2024
- Category: Events, News,
๐๐๐ ๐ | ๐๐๐ ๐ข๐ง ๐๐๐๐๐๐๐ ๐๐๐๐: Celebrating 28 Years of culinary excellence
by Karel Joy Gabinete
The College of Hospitality Management (CHM) participated on the first day of the three-day event, KUMBIRA 2024, an annual culinary festival, and is now celebrating its 28 years of culinary shows and live competitions organized by the Cagayan de Oro Hotel and Restaurant Association (COHARA). With the theme: "Keeping Traditions, Brewing Innovations," it emphasizes the need to preserve culinary traditions and adopt modern techniques and concepts at Limketkai Center Atrium, Cagayan de Oro City, on October 16.
The event commenced with a ribbon cutting and opening ceremonies accompanied by an entertaining presentation of traditional Filipino dancers in traditional Filipino attire.
Moreover, the table setting with floral centerpiece featured a wedding proposal-themed table setting by Mr. Dexter Waniwan and Ms. Airys Banuag, clinching the silver medal. Ms. Kenniah Guzman competed in the freestyle baby cake competition with her cake named "The Golden Garden," depicting various designs with diverse tastes that describe nature's elegance, thus gaining the silver medal.
Ms. Maria Christina Misal and Mr. Ritchmod Sotel won the silver medal for the buffet table floral centerpiece. The hotel lobby floral centerpiece gained the silver medal, Ms. Jyssa Maye Cozo and Mr. Vincent John Licayan participated. The bread showpiece competition gained the bronze medal by Mr. Jeff Buhion and Ms. Methyl Grace Fuentes with their "Paskong Salu-salo," which represents the heart of Filipino Christmas traditions, where the joy of giving and the warmth of togetherness are always at the forefront.
Mr. Roger Muรฑez and Ms. Charlene Delgado, participants in Best Traditional/Modern Chicken Pastil, felt fulfilled with their innovative modern chicken pastil. "We did not mind our competitors. Instead, we minded ourselves. We must not be complacent because your dish reflects who you are," said Mr. Muรฑez.
Furthermore, Mr. John Claude Tacmo featured his mixed seafood pyanggang in the chef master competition. According to him, he was overwhelmed, yet he clinched the first place for the qualifying round with his mastery and skills. He then imparted a piece of advice: "Try and try, take it slowly, and keep learning."
KUMBIRA Talks in the afternoon emphasized the brewing of sustainability and innovations for a dynamic food and beverage ecosystem, which reflects the connection to local farming communities, the importance of sustainable practices, and the leveraging of innovations that gear local businesses for a thriving future. This was then followed by the latte art competition to conclude the first day.
Photos by Maria Victoria S. Edorot
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