BAGUIO CITY – Thousands of food enthusiasts were given a treat by 3 well-known local chefs who resented to the public their signature recipes during the ‘Flavors of the Philippines’ Special Cooking Demo at the Sm City Baguio last week.
Karren Nobres, SM City Baguio public relations manager, said the 3-day food fair is part of the mall’s year-round activities to help in promoting the delicacies of local chefs and for a chance for them to have their establishments given utmost promotions with their free service of their signature recipes.
“SM management continuous to find ways on how to sustain the influx of mall goers through innovations on their lined up events to keep the people within the reach of the mall,” Nobres stressed.
Chief Marlon Novena of Mamang’s Lechon at the Heritage Mansion presented to the public his signature recipe lechon bagnet and sisig pizza the whole day of Saturday. He is a native of Quezon Province but migrated to the Summer Capital in 2003.
Novena served as pantry assistant of Paliz’zata Café in 2003-2005 before being promoted to hot pan cook of the same establishment from 2006-2009. He assisted in the setting up of Cusinero Urdaeneta in 2010 before serving as assistant chef to chef of High Point Boutique Inn from 2010-2013 and now with his current employment.
Chef Nickson Valmeo of Le Monet Hotel was also given a chance to present to the public last Sunday his signature recipe linguine Vigan longganisa pasta. He was a nursing graduate but venture in the culinary industry and obtained Bases de Artes de Culinaire at the Metropolitan Occupational Science and Technology (MOST) Institute.
Valmeo started as a hotl and restaurant management instructor in Bulacan in 2012 and became a Sushi chef at Watami Japanese Restaurant. He is the junior corporate chef at the Artstream Hospitality Management Group, Inc. and also a resident chef in ABS-CBN’s morning show Umagang Kay Ganda.
Chef Maricris Salinas-Agas of Bayleaf also served the public Monday her signature recipe chef’s salad. The talented Benguet lass has been dedicated to share her knowledge and passion for the culinary industry.
She is graduate of the course Bachelor of Science in Hotel and Restaurant Management at the University of Baguio (UB) and subsequently obtained a certification in Advance Culinary Arts for Instructors, a certificate in Advance Culinary Arts in Skills Competition, both from the International School of Culinary Arts and Hotel Management and certification in Advance Culinary Arts, Pastry and Artisan Bread from the Center for Culinary Arts.
Together with her team, Ms. Salinas-Agas was a silver medal awardee for Filipino Cuisine at the Philippine Culinary Cup, an annual international culinary competition. She was also pantry demi chef at the Baguio Country Club, a visiting chef and culinary instructor of UB and is now an executive chef and proprietor of Bayleaf restaurant.
Nobres expressed her gratitude to the public for patronizing the 3-day event that allowed the 3 famous local chefs the opportunity to be able to present to the local residents and visitors their special cuisines and delicacies for their appreciation and future patronage.
