After a successful comeback in 2011, the Philippines’ foremost culinary event, Chefs on Parade (COP) will be staged again at the SMX Convention Center slated from February 28 to March 3.
|Participants of Chefs on Parade|
COP 2013 promises to be more exciting as new competitions have been added . Breakfast Making (Professional Division) will involve whipping up an Asian breakfast tray consisting of fresh fruit, cereal or bread, a main course, and juice, coffee or tea. “We feel that breakfast is a meal that’s often taken for granted,thus breakfast making is conceived,” says Chef Gabby Prats, Chair of COP 2013’s Competition and Judging Committee. COP 2013 Chair Philippe Bartholomi adds, “No other local culinary competition has included Breakfast Making, so Chefs on Parade is the first to have this.”
Another first is the Iron Butcher Chef Challenge wherein contestants will be asked on-the-spot to cut up a carcass according to standard and special cuts. “This will be conducted under the supervision of sponsor Meat and Livestock Australia who suggested it to bring up the skills of local butchers,” Bartholomi explains.
Other new competitions in the Amateur Division include: Flair-Tending which will have participants preparing original alcoholic cocktails flair-style, i.e., tossing and juggling glasses and bottles up in the air. On the other hand, the Dream Team Competition will entail live cooking and presentation of a three-course menu with artistic execution of table setting, food and wine-pairing and service.
COP 2013 also marks the return of the memorable Professional Ice-Carving Competition. All in all, there will be 30 mixology and culinary competitions on both the professional and student divisions, showing once more that Chefs on Parade is the “ultimate Asian showdown.”
The four-day extravaganza is also composed of trade exhibits, cooking demos, workshops and other gastronomic activities. Organized by the 60-year old Hotel and Restaurant Association of the Philippines (HRAP), Chefs on Parade aims to develop the skills and artistry of amateur and professional chefs, as well as showcase the Asian culinary landscape and promote Philippine tourism.
COP 2013 is supported by De La Salle - College of Saint Benilde, Meat & Livestock Australia, Nestlé Professional, Unilever Food Solutions, Del Monte, Oleo-Fats, the Department of Tourism (DOT), Kitchen Aid, Mama Sita, La Filipina, Trade Net Events and Management International, Allied Metals, Multi-Mach, Technolux, Imarflex, Enderun Colleges, the Asian Food Channel, GMA News TV, Total Gaz, Imacron, The Puratos Group, Resorts World Manila, Allegro Beverage, Liquid and Liquid Creations, Plan Z, Manila Bulletin, the Philippine Daily Inquirer, Business Mirror, Hospitality News Magazine, Olive Magazine, Flavors Magazine, Cook Magazine and F & B .
For more information about Chefs on Parade 2013, contact the Hotel and Restaurant Association of the Philippines secretariat at tel. 816-2421, fax 816-2419, email firstname.lastname@example.org or email@example.com, or check out www.hrap.org.ph/cop, www.chefsonparade.org, and www.facebook.com/chefsonparade