For three consecutive years, the HTM Department has continuously participated in the World Food Expo (WoFEx) Seminars and exposure sponsored by The Philippine Culinary Cup (PCC). This event serves as an opportunity for students, instructors and practitioners update themselves on the new trends, cooking techniques, and best practices from the industry practitioners. There were 29 HTM students who were accompanied by Instructors Mr. Abiva and Mr. Ibarra, who participated in this event. Mr. Joel B. Pascual, President of Pep Group Inc., the organizer of the event, mentioned in his opening remarks that they came up with this lined up of topics because over the past several decades, a transition in cooking and food preparation skills has been hypothesized and observed, which could have an important impact on healthy eating of consumers. This transition in cooking and food preparation skills involves the increased use of pre-prepared, packaged and convenience foods, which require fewer and/or different skills than what is often referred to as traditional or ‘from scratch’ cooking. Furthermore, Chef Claude Tayag, cited the book of Chef Doreen G. Fernandez, a well known food enthusiast quoting, “Traditional ways are wonderful; but new ways, when applied with understanding and sensitivity, can create a dish anew- without betraying the tradition”.
For August 4 the theme was, “Baking: Traditional Techniques and the new age technologies”. Chef Johnlu Koa and Chef Dan Basilio shared their knowledge on the classical to modern techniques in baking. Chef Johnnlu mentioned his success stories from being a student, teacher, baker and as an owner of a well-known and highly demanded pastry shop in the country. Moreover, Chef Dan Basilio, offered new ways of baking techniques like Par Baked and Panini. Chef Ailene Anastacio and Chef Clyden San Pedro tackled the conventional to latest method in cakes & pastry.
For August 5 the theme was, “the Many Faces of Filipino Cuisine” By Chef Claude Tayad. Chef JP Anglo taught that Rice cakes are one of a kind food that we Filipinos should be proud of but because of the new era, the emergence of food preservation takes place. As Chef Claude mention, “We should know our roots first before we can innovate.
This event really provided the participants invaluable learning that will definitely contribute to the students’ and instructors’ further skills and knowledge development.