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PIA Press Release
2006/10/13

Dishes by Davao chef at Mindanao Culinary Festival compare with Manila Chefs on Parade

by Prix D Banzon

Davao City (13 October) -- The dishes prepared by Davao based chefs at the Mindanao Culinary Festival are comparable to that of Manila's Chefs on Parade.

This was the observation made by Humphrey O' Leary, president of Hotel Restaurant Associations of the Philippines who graced the 6th Mindanao Culinary Festival held in Davao City last week.

He said people who would look forward to that yearly event (Chefs on Parade) will have the impression that it is almost similar to the events held in Mindanao and Baguio.

He said Mindanao is even bigger in numbers with 600 participants compared to Baguio.

"The event in Davao is one culinary event that people would look up to and it is one regional activity to watch," he said.

He said it is worth noting that Dabawenyos grab the ball on their hands even when many times they don't have the ingredients needed to concoct dishes or beverages.

"The players did not use the lack of ingredients as an excuse of not holding the culinary festival," he said.

He advised the organizers to sustain the event so that the interests of the participants will be maintained.

"Maintain their interests especially of the students because they could be future hotelier," he said.

He told the participants coming from all parts of the island that with the Mindanao Culinary Festival now on its 6th year " there is no timid souls in Davao today".

"It is not the credit that counts but the credit goes to those in the arena," he added.

Meanwhile, the country's famous cake maker Penk Ching Tan owner of Pastry Bin told Davao cake makers not to fear in coming up with their own techniques.

"You do not have to follow the book all the time, you explore and experiment to discover techniques," she said.

Tan held a baking and cake decoration demo to two dozens women engaged in cake making both home base and with commercial outlets during the 6th Mindanao Culinary Festival held at the NCCC Mall in Matina.

In an interview, Tan said there is now a shift in the cakes that people want for parties like wedding celebration.

She said for those who can afford it, they go by the theme and these are the Fondant Cake.

As shown in Tan's power point presentation designed varies from a replica of the house of the person, to layered lace, and pile of throw pillows where costing also varies depending on how intricate the designs are.

Tan among others made the wedding cakes of Presidential children Mike and Datu of President Gloria Macapagal Arroyo and daughter Jackie of former President Joseph Ejercito Estrada.

Compared to the price abroad, she said ours is even lesser because in the US Fondant Cakes are really expensive where preparation is done mainly by the hand and cost for labor is more expensive.

She said these cakes are already like sculpture making and moods and emotions matters. It has to be fast and molding will also depend on the temperature outside.

She said perfect Fondant cake making comes from the heart and the finished product is likened to an unglazed ceramics. (PIA XI) [top]

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