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 secretariat@hrap.org.ph or
hrap@pldtdsl.net, or check out www.hrap.org.ph/cop, www.chefsonparade.org, and
www.facebook.com/chefsonparade
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