Culinary entrepreneurship students, academic staff bag awards in Seoul culinary challenge
BS Hospitality Management, major in Culinary Entrepreneurship students and academic staff of the College of Tourism and Hospitality Management bagged wins at the Seoul Food and Hotel (SFH) Culinary Challenge 2024. Senior students, namely, Ms. Franchezka A. De Roxas of 4HCE3 and Mr. Angelo Gabrielle J. Lati of 4HCE2, competed for the Asian Noodles and Modern Asian Main Course, respectively, while academic staff Chef Kristian Kristoffer Roque participated in the Main Course Meat/Poultry and the Creative Macaron categories.
De Roxas served Egg Noodles and Shrimp in Coconut-Yellow Curry with Lime Pickled Radish in the Class 4: Asian Noodles category under 30 minutes and took home the Silver Award. Meanwhile, Lati won the Bronze Medal under the 45-minute Modern Asian Main Course with his Pan-seared Red Grouper in Yellow Curry with Thai Shrimp Cake and Lime Tossed Rice Noodles. Both competitors were required to present two (2) servings of their Asian dishes (for tasting & for display) and plate it in Western style within the given time period.
Meanwhile, Chef Roque bagged the Diploma Award for Class 1’s Main Course Meat/Poultry category with his Pan-seared Chicken Roulade with Kimchi Beer Sauce and Liver Pate Beignet. He also won the Bronze Medal for his Philippine Mango and Lime Coconut Ganache with Cashew Crumble Macaron (Sweet) and Caprese Macaron with Balsamic Caviar (Savory) under the Creative Macaron category.
The SFH is Korea’s world-class culinary competition organized by the Korea Chefs Association, recognized by World Association of Chefs Societies (WACS), and presented by Informa Markets and the Korea Trade-Investment Promotion Agency.
