BY KHADIJAH SALACOP/CMU Intern
THE 11TH Davao Culinary Cup drew over 200 participants representing culinary schools, hotels, restaurants, and food-related companies across Mindanao on Thursday, June 18, at SM Lanang Premier.
The opening ceremony featured a cultural performance by the Kalumon Performing Ensemble, setting the stage for the three-day culinary event that brings together aspiring chefs, culinary students, industry professionals, and hospitality stakeholders from across the region.
Organized by SM Lanang and the LTB Philippines Chefs Association, the annual competition continues to serve as a venue for participants to showcase their culinary skills while gaining exposure to industry standards and professional practices.
In his welcome message, Russel D. Alaba, senior assistant vice president for marketing of SM Supermalls Mindanao, highlighted the event’s role in nurturing culinary talent and supporting the growth of the region’s food and hospitality industry.
Joining the opening program were renowned chefs and judges from across the Philippines and abroad, including Chef James Antolin, Chef Brando Santos, Chef Buddy Trinidad, Chef Chris Balane, Chef JA Ventura, Chef Jerome Valencia, Chef Mia Yan, Chef Mike Yap, Chef Norbert Gandler, Chef Penk Ching, and Chef Waya Wijangco, who will oversee the various competition categories throughout the event.
Following the formal opening, competitors took to the floor to begin contests covering a range of culinary disciplines, including cooking, baking, pastry, and other specialty categories.
The first day also featured culinary demonstrations by guest chefs, including a U.S. beef cooking demonstration by Chef Jeramie Go of Pilgrim Restaurant, allowing participants and visitors to observe professional techniques and industry trends firsthand.
Now in its 11th year and eighth season, the Davao Culinary Cup has become a gathering point for schools, restaurants, hotels, and culinary organizations across Mindanao, providing a platform for both aspiring and established culinary professionals to exchange ideas, develop their craft, and showcase their talent.
The competition runs until June 20, with participants vying for top honors before a panel of local, national, and international culinary experts.
