Makati Shangri-La wins UFS-sponsored Chefs on Parade Great Banquet Challenge

The five-man Makati Shangri-la team composed of Anatolio Bleza, JV Huevos, Ryan Reyes, Anatoly Barcenas and Rommel Gabriel, coached by Virgilio Timola, won the coveted title of Great Banquet Challenge Champion at the first ever Great Banquet Challenge, a competition sponsored and conceptualized by Unilever Food Solutions (UFS), by besting a strong field of contenders composed of Resorts World Manila (1st runner up), Diamond Hotel (2nd runner up), and finalists Acacia Hotel, Midas Hotel & Casino and Pan Pacific Hotel.   The Great Banquet Challenge is one of the highlights of this year’s Hotel and Restaurant Association of the Philippines’ (HRAP) Chefs on Parade, still the longest-running culinary competition in the country held this year from February 28 to March 3 at the SMX Convention Center.

 

 “We congratulate the passionate and talented Makati Shangri-la team for winning the first ever Great Banquet Challenge! While all the participants showed great skill and talent, the judges agreed that they stood a cut above the rest in terms of passion and determination to succeed,” said Chef Joanne Limoanco-Gendrano, UFS Executive Chef.

 

The competition jury was composed of reputable judges from both the culinary and wedding industries, namely: Chefs Alex Dino, Gerard Bauhr, Jessie Sincioco, Allan Palmer and Anna Park, as well as Metro Weddings editor-in-chief Michelle Katigbak-Alejandro.

 

“UFS wants to give the banquet chefs and their F&B service staff the respect and recognition they deserve. The six finalists are already winners being the best among the ten who joined the competition.” said Pat Mallari, UFS Channel Marketing Manager for Hotels during the awarding ceremony.

 

“This competition gives us an avenue to celebrate and recognize the brilliant individuals who work behind the scenes of memorable banquets. They are the banquet industry’s unsung heroes,” said Louren Chua, UFS Marketing Manager.

 

The COP Great Banquet Challenge was open to the country’s top wedding and banquet establishments. In the final showdown, six teams of five members each pitted their culinary and creative skill against each other to produce a “Modern Wedding banquet” for 20 people composed of two starters, one soup, two main dishes, one vegetable dish and two desserts. Judging was based on Mise en place, preparation, taste and presentation.  Press release and photo from Unilever Food Solutions