UB scores second win in Philippine Culinary Cup The second staging of the Philippine Culinary Cup (PCC) this

year was decidedly tougher, not just because it gathered the country's biggest culinary names for a grand cookout, but because it was now endorsed by the World Association of Chefs Societies, the biggest governing body of culinary associations in the world. And yet the University of Baguio proved once again it is one of the country's best, clinching a bronze (under Classical Filipino Cuisine category) after its pure Pinoy gastronomic ensemble earned the favor of the ten judges, eight of which have foreign palates. Chef Joseph Jonson calls it the New Asian Cuisine: "pure Filipino food cooked the traditional way, but presented the gourmet fashion." UB's three-strong team Chef Jonson, Chef Maricris Agas, and student Robenson Dasalla prepared four staples in the Filipino diet: Sinantolang Hipon na Sinamahan ng Ensaladang Gulay at Arusip (soup and salad dish); Hinurnong Pinakbet ala Baguio Style (vegetable dish); Pinasarap na Rellenong Bangus sa Kalderetang Sarsa (main dish); and Nilatikang Balatinao (dessert). Proud of the region they represented, the team called themselves the Highland Chefs and used local products balatinao (glutinous rice cake), red rice, and fresh Baguio vegetables. But the 1.5 hours allotted to prepare all four dishes was the least concern they had to deal with: majority of the judges were foreigners and were therefore unfamiliar with the traditional Pinoy taste. "This is the toughest we had so far because the judges consisted of eight foreign chefs and only two Pinoy chefs," Chef Agas said. But the novelty of it all had worked its wonders on the judges. "They loved our concept of combining soup and salad in one dish, and the foreign chefs especially loved the relleno. They said it was their first time to taste milkfish cooked that way, and they wanted to know how to do it," Chef Agas said. Having had only four days to prepare for the competition compared with others' four- to six-month preparations, Chef Jonson said last year set a precedent that was not to be undermined: "Everybody knew what to do and what to prepare for this time." Last year, the PCC's first staging, UB also scored a bronze medal under the same category. The pressure was felt not in the least by third year Culinary Arts student Robenson, who said it was his first time to compete outside Baguio, and to be sharing the stage with veterans at that. "In the event we didn't win any medal, to have competed against some of the country's best was still a big boost to our experience and confidence," he said. UB competed against executive chefs and culinary instructors of the country's top hotels and culinary schools: CCA (Manila and Oceana), Enderun Colleges, Asian Institute of Culinary Arts, The Kitchen Academy, Heritage Hotel, Diamond Hotel, and Taal Vista Hotel, among others. The team was also accompanied by student apprentices Rick Balisong, Sweet Chumawar, Mikhael Paggao, and Don Paule.