Senior High School Students of STI College Muñoz-EDSA under the specialization Culinary Arts exposed their talents, proved that they are young chefs on the way, and brought home the bacon during the 4^th Inter-School Culinary Competition with the theme “Pasta Dish With A Twist” held at Siena College Quezon City last September 16, 2016.

       An invitation was sent to STI College Muñoz-EDSA, which accepted the invitation by sending their representatives from CUART102P namely Jaymar Gultia, Jezzel Layug and Ninia Camila, with their Coach Arvie Magante, and STI College Muñoz-EDSA’s laboratory facilitator, Mr. Ryan Tameta. Other participating schools were Siena College Quezon City itself, Philadelphia High School and Grace Christian College.

       The participants created pasta dishes with a twist and were given 15 minutes for the Mise en Place (ingredients preparation), and 40 minutes for the cooking and plating of their dish. They also needed to complement the secret ingredient revealed only on-the-spot which is Frabelle Hotdog. STI College Muñoz-EDSA Students cooked what they called “Pesto Pasta with Breaded Chicken and Poached Egg”. The twist is that instead of using walnut for the pesto, they used “Happy Peanuts”. As for the Frabelle Hotdog, they put it inside the breaded chicken.

       The event was judged by Hon. Victor “Jun” Ferrer, 1^st District Councilor; Ms. Maria Monica Rodriguez (in behalf of Hon. Onyx Crisologo, 1^st District Councilor); and Chef Chris Lachenal, 2016 Silver Medalist for Filipino Cuisine Challenge in Philippine Culinary Cup. Grace Christian College got the 3^rd place, Siena College got the 2^nd place, Philadelphia High school got the 1^st place and STI College Muñoz is the CHAMPION.

       After the event, the students still remained humble by saying that they wouldn’t have done it without the help of their coach, Ms. Arvie Magante, and the support of their school, STI College Muñoz-EDSA. The students trained for two weeks and were all grateful for the learning opportunity they were all able to take part in. Kudos to our future professional chefs!

By Erika M. Ilagan