Thomasians win gold in international culinary competition

Hotel and Restaurant Management juniors Joseph Suntay and Ian Carlos Rumbaoa bagged the gold in the Young Chefs Team Challenge category of the Philippine Culinary Cup (PCC) held on Aug. 7 to 10. (Photo from Asst. Prof. Nathaniel Siao)

TWO HOTEL and restaurant management (HRM) juniors clinched a first-place finish in the Young Chefs Team Challenge category of the Philippine Culinary Cup (PCC) held on Aug. 7 to 10.

Joseph Suntay and Ian Carlos Rumbaoa’s triumph marked the University’s first time to win gold in the competition since it last joined the competition four years ago.

“I was not expecting anything because joining the competition is already an achievement. In fact, this was my second national competition and to be able to achieve something like this is very satisfying,” Rumbaoa told the Varsitarian.

Hospitality management department chairman Asst. Prof. Nathaniel Siao said the competition was tough because the students also had to compete not only with students from culinary schools but also professionals from other countries.

“We invested two months to prepare for the competition,” he said. “Every other day, nagte-training sila with their coach.”

The students were trained by Chef Ramona Olga Ko and other industry experts, including Thomasian food stylist Eugene Raymundo.

HRM juniors Giullano Mendiola and Tyrone Ty also participated in the competition, landing bronze in the Chinese Style Appetizer and Creative Potato Appetizer categories, respectively.

Siao said they plan on joining more culinary competitions like the National Food Showdown in October this year and the Seoul Food and Hotel Culinary Challenge in 2020.

With the theme “Where the Best Meet to Compete,” the PCC celebrated its 10th year at the SMX Convention Center.


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