UNILEVER Food Solutions (UFS), manufacturer of Knorr, Lady’s Choice, Best Foods and Lipton, recently hosted the Culinary Festival 2014, which was participated in by more than 500 chefs, restaurateurs and caterers from the Philippine food industry.
“Our mission at Unilever Food Solutions is to equip members of the food-service industry with product solutions coupled with the skills and knowledge needed to run an efficient commercial kitchen nowadays,” UFS Philippines Channel Marketing Manager Seanta Pasic-Reyes shared.
“UFS brings this to life through the Chefmanship Academy, a roving culinary training program designed to meet the diverse needs of food-service professionals,” Reyes added.
The powerhouse event gathered together food-industry experts in the Philippines to look into the latest trends and practices that are expected to shape the Philippine dining landscape.
Since its inception in Germany back in 2009, the program has catered to more than a million food-service professionals all over the world. The program offers a wealth of topics, combining real-world insights with industry research to offer hands-on learning experiences.
The festival featured three tracks that are aimed to address the various businesses and operational needs food professionals encounter each day. These were the Business of Food, Impactful Food Trends and Digital and Social Marketing. Talks were conducted by food entrepreneur and multifaceted personality RJ Ledesma, Chef Robby Goco, Joanna Manalastas, JJ Yulo, Chef George Lizares and Pong Go.
Furthermore, the event captured three major game-changing trends food professionals need to watch out for: integrating sustainability in menus, micro-targeting customers and pushing the power of digital media.
Customization and developing a personal touch in communications play a quintessential role in creating meaningful relationships with customers. This is also important in determining the changing behaviors and preferences of customers. Ledesma, founder of Mercato Centrale, has proven how a deep knowledge of how the customers behave and their preferences affect the way an entrepreneur markets his brand, such as in the case of Mercato Centrale.
Factoring in the trends and eating habits of Filipinos attributed to lifestyle changes and health restrictions, chefs and restaurant owners nowadays are expected to come full circle to provide original and evolving menus to their diners, thus the need to integrate sustainability in menus. Chef Goco of Green Pastures and Cyma explored sustainability trends when it comes to Filipino food source, restaurant design and waste management to help respond to the emergence of new restaurants in the country alongside the evolving Filipino palate for more adventurous and sophisticated food.
In her talk, Joanna Manalastas of Spot.ph gave insights on how the digital landscape is shaping the competition in food. More than just writing compelling stories about new restaurants, innovative dishes and restaurateurs on the rise, she said well-crafted content and visuals for online consumption goes hand in hand in understanding which digital properties will best work for one’s concept. “The realm of social media has played an integral part in providing vivid, real-time and shareable experiences among customers,” she said.
Executive Chef Joanne Limoanco-Gendrano showcased the best ways in creating rice dishes, such as Steamed Fried Rice, Chorizo Rice and Seafood Rice for large quantities. On his part, Sous Chef Pipo Aluning followed suit by presenting his own spin on the classic Baked Sole Fish Fillet with Parmesan Dijon Mayonnaise fish recipe perfect for banqueting.
Senior Sous Chef Janice Lazaga then demonstrated how to whip up Kinalderetang Rellenong Repolyo, a healthier alternative of the popular Filipino dish Beef Kaldereta, while Senior Sous Chef Marilen Ingco featured the modern way of cooking and serving Sous Vide of Steak with Whipped Potatoes and Peppercorn Sauce minus the worry on maintaining the meat’s doneness and taste.
Senior Sous Chef John Paul Sia ended the afternoon sessions on banqueting with his take on the classic adobo turned into a dish of luxury fit for catering during the holiday season. Throughout the day, the culinary festival also highlighted fun booth activities and several restaurants on wheels for participants to try delicious cuisines.
“As we recognize the needs of chefs, restaurateurs and caterers in the Philippines, the Culinary Festival successfully responds to these needs, which continuously help in pushing the envelope and growth of our very own food industry,” Reyes said. “With new discoveries and the passion of all members in this dynamic industry, the future of Philippine food service is indeed extremely exciting,” Reyes added.