Posted by Phillipine Daily Inquirer on August 04, 2010 at 14:14:41:
What makes a winning dish? Ask the Philippine Culinary Cup judges
By Reggie Aspiras
Philippine Daily Inquirer
The Philippine Culinary Cup is underway at the SMX Convention Center, the most prestigious culinary competition in the country to date.
According to Chef J Gamboa of Les Toques Blanches Philippines, apart from the “Philippine Cuisine Challenge, the highlight of the event is the superstar cast of international judges plus the demo of the Thai Ice Carving team.”
Culinary competitions are tricky, anything can happen. Frayed nerves cause participants to forget what they’ve practiced and perfected many times before. Quite understandable, it is never easy to lay a plate in front of a panel filled with highly seasoned palates.
What makes a winning dish? What elements must it have to get the judges’ stamp of approval?
I asked the judges of the prestigious Philippine Culinary Cup.
What advice can you give to participants of culinary competitions?
Many competitors are under the impression they have to create something new and never done before. In rare cases, this is successful, but mostly fails. Since there’s time pressure, negative results are a possibility.
Pick your best/favorite dish, something you have done many times before. Improve on it, refine it, give it an extra touch, add an element of surprise. —Rudy Muller, executive chef, Hong Kong Disneyland
On hygiene/keeping work stations clean?
“Preplan mise en place, work on the recipe and practice. Clean as you go at all times.” —KK Yau, executive chef, Dorsett Regency Hotel, Kuala Lumpur
What must one keep in mind when conceptualizing a dish/entry?
“Current culinary trends, colors, shapes and cooking techniques, as well as to present a dish that makes the person want to eat it.” —Alessandro Haab, culinary consultant, Bangkok, Thailand
What does a judge look for in a plate/dish?
“First, how the plate is presented—nice, clean, hot plate for hot dish. All food items must be neatly placed. It has to look appetizing. Most important is taste. Do the flavors harmonize together, is it seasoned right, does the main component on the plate stand out? —Kurt von Buren, chef-lecturer, Le Cordon Bleu, Sydney, Australia
Tips on plating a dish?
Select the appropriate plate and size for the dish. Usually, white brings out the color of the food best. It must have all the components required like protein, starch, vegetables—depending on the competition guidelines. Proper portion size, only a little sauce on the plate, some served separately. Simply arranged. Proper core temperature, not under/overcooked. Appealing to the eyes, different textures, preparations and natural colors. Ultimately, it is the taste and harmony of flavors. —Kurt Pozzato, corporate executive chef, Griffith Laboratories, Bangkok, Thailand
What makes a perfect plated dessert?
Beauty and taste.
Creative dessert is an art, which requires a complete knowledge of the traditional method. There are no shortcuts in mastering the established fundamental cooking methods and techniques.
Gastronomy from different cultures opens doors to new techniques and flavors.
Make use of the best products and ingredients. Find the perfect blend of flavors. 3T (taste, texture, temperature) elegant, temptations—are key words. Look for different forms, patterns within our surroundings and try to translate that to your plate. —Kenny Kong, executive pastry chef, Westin Stamford & Westin Plaza, Singapore
Tips on conceptualizing a plated dessert for competition— practicality, up-to-date, aesthetic. Dessert is the last impression that you give your guests, so it’s important to make it last. —Andy Foo, executive pastry chef, Grand Hyatt, Singapore
Garnishing is, often, either over- or under-emphasized. Any thoughts?
Research on the new trends. Simple, nice to look at, something that will “wow” us! Nothing overpowering, must be realistic and doable. —Eric Roos, executive pastry chef, Grand Centara, Bangkok, Thailand
Any particular skill a participant must work on? How must a participant prepare for a competition like this?
Interpret, understand, prepare and practice specifically for the category selected. Perform and show the judges that you have done the dish 100 times.
Do not overdo a dish and forget the basics. Taste, clean and check every opportunity you can.
Study previous winning dishes and find their edge. Learn from non-winning entries, why they didn’t make the mark. —Yen Koh, executive chef, Unilever Food Solutions South East Asia and Singapore
During competitions, time is of the essence. How does one make the most of it?
Schedule work in a timely manner. Only constant training and discipline make the best results. Time yourself during practice. Have Plan A and B. If things go wrong, just keep going and do your best. —Vindex Tengker, executive chef, Four Seasons Jakarta
What is the most important trait a competitor must possess?
Confidence, this will come naturally, through experience. A good work plan, a tried and tested dish all done with the right attitude. To participate is the key factor, winning is secondary. —Alan Palmer, global competition coordinator, Manila Black Box Competition
FOLLOW UP POSTS ARE NOT PERMITTED - DO NOT COMPLETE & SUBMIT FORM