Manuel S. Enverga University Foundation’s College of International Hospitality and Tourism Management (MSEUF-CIHTM) students clinched both the Championship title and the Most Popular Dish award in the first-ever Kikkoman Campus Cook Off at STI College Lucena, Oct. 18
The MSEUF-CIHTM team, composed of BSHM-Culinary Arts students, Gerby Daniel Enverga and Dominic Andal, both third-year and Nherric Daniel, a second-year student, bested five other teams in a challenge to create Filipino-Japanese fusion dishes.
Their main course trio, Wagyu Beef in Humba-Teriyaki Reduction, Arroz Valenciana Sushi, and Embotido Gyoza, combined traditional Filipino flavors with Japanese preparation methods.
Their appetizer, Kinilaw x Sashimi, featured crab and salmon sashimi with smoky Hotate Inasal served on atsarang mangga and pako salad, topped with soy-marinated ikura and a crisp seaweed sheet.
Completing the menu, the Ra-Mi (Ramen and Mami) soup blended a Filipino-style broth with ramen ingredients, tempura, and an ajitsuke quail egg for a hearty finish.
“We carefully selected distinctive ingredients from both countries, ensuring that our dish remains authentic despite its fusion nature. The unique combination of flavors pays homage to both culinary traditions,” Enverga expressed.
The students were trained by Chef Reinhold Cerillo, with assistance from Enverga Cuisineros.
The team emphasized that early preparation, brainstorming, and discipline were key to their success. “Every time we have a competition, we start prepping early to find the perfect concept for our dish,” shared Andal.
Six teams from five participating schools competed, including Calayan Educational Foundation Inc., Southern Luzon State University – Lucena, St. Anne College Lucena Inc. (SACLI), and two teams from STI College Lucena. SACLI and STI College Lucena Team 2 took second and third place, respectively.
Held as part of the Quezonarya Expo, the competition showcased young culinary talents and reinforced MSEUF-CIHTM’s reputation as a leading institution in hospitality and culinary education.
