EVENTS

2013

2012

Congratulations to the winners of the


CATFABS - Champion
ARELLANO UNIVERSITY PASAY - 2nd Place
APICIUS - 3rd Place


See you all again at the World Trade Center next year

This event was made possible by 
The Hotel and Restaurant Chefs Association of the Philippines
in collaboration with LNA Management Group Corp.

Our kind appreciation to following sponsors who made this event a success:

Chef Bert Francisco 45th Year Anniversary

CHEF ROBERTO P. FRANCISCO, popularly known as “Chef Bert”, is the Founder and President of HRCAP (Hotel and Restaurant Chefs’ Association of the Philippines). He was widely known as the mentor of many executive chefs and one of his most famous protégé is Chef Pablo “Boy” Logro of the popular TV show Idol sa Kusina.

As a joint celebration to mark LNA Management’s 20^th year anniversary and Chef Bert’s 45^th year in the industry, LNA and Chef Bert are looking for well-deserved culinary students who will take-on the title of becoming the first-ever grand champion of the:

“Food and Drinks Asia Cooking Challenge 2012”

THE 1^ST CHEF BERT FRANCISCO CULINARY CUP

Organized by: The Hotel and Restaurant Chefs’ Association of the Philippines (HRCAP)

and LNA Management Group Corporation.

This competition will be held on September 9, 2012, 3-7pm at the Food and Drinks Asia 2012, World Trade Center, Pasay City.

The competition is open to HRM, HRS and Culinary Arts students from different schools and training centers. To register, interested participants may call Chef Tony Gantioqui at 817-6727 or 822-0729 or email catfabs_hrcap@yahoo.com or catfabspasay@yahoo.com not later than July 15, 2012. 

Chefs Culinary Showdown at the WOFEX 2012
August 4, 2012 at the SMX Convention Center

 Photo shows from left: Chef Noel Kenneth Tiñana-CATFABS Successful Graduate and Freelance Chef Consultant; Chef Antonio Gantioqui-CATFABS/HRCAP Marketing Director; Chef Roberto P. Francisco-President and Chairman, HRCAP/CATFABS; Chef Madelene Dupale-CATFABS Successful Graduate and R&D Chef at Thermomix; Chef Eric Agalud-ud-Consulting Chef, Cafe France; Chef Roger Sumalpong-CATFABS Vice President; Chef Ulyses Chua-Executive Chef, Manila Pearl Hotel; and Chef Manuel Nario-CATFABS Successful Graduate and Sous Chef at New World Hotel Makati

Recipes at the Chefs Culinary Showdown
WOFEX 2012

GRILLED LAPU-LAPU FILLET, VEGETABLE ROLL AND VEGETABLE FRIED RICE IN SWEET CORN SAUCE

By: Chef Manuel N. Nario

Ingredients:
200 grams lapu-lapu fillet, seasoned with salt, pepper and calamansi juice

Vegetable roll: 
50 grams Jolly Whole Mushroom, sliced 50 grams Jolly Straw Mushroom, sliced
50 grams Jolly Water Chestnut, sliced 20 grams Jolly Red Pimiento, shredded
10 grams Jolly Lychees in Syrup, sliced 5 grams onion, chopped
5 grams garlic, chopped 3 pcs. spring roll wrapper 
Salt and pepper Flavor
Slurry 

Sweet Corn Sauce:
½ can Jolly Cream Corn                    Stock
1 pc. egg                                              Salt and pepper to taste
Slurry

Good Life Premium Vermicelli

Procedure:

1. Prepare fish fillet, season with salt, pepper and calamansi, set aside.
2. Boil water in a stock pot while preparing vegetables, then boil vegetables until done, strain, set aside
3. In sauté pan, put oil, sauté onion, garlic, then vegetables, put enough amount of stock, season to taste, simmer for few minutes, then bind with slurry, remove from heat.
4. Using spring roll wrapper, put in vegetable then roll, make around 3 rolls.
5. In stock pot, add stock, let boil, add cream corn, let boil, season to taste, when done, bind with slurry, then marbled with beaten egg, set aside.
6. In hot grill, grill fish fillet and at the same time in hot oil, deep fry the vegetable roll, until done.
7. In another pan, cook fried rice.
8. In a chosen serving plate, put rice, rolled vegetable, fish fillet, sauce, serve immediately.  

FISH IN TARRAGON HONEY BRANDY PINEAPPLE WITH PESTO JOLLY MUSHROOMS

By: Chef Roger C. Sumalpong

Ingredients:
180 g. creamdory/ salmon fillet 4 pcs. pineapple rings in can
4 tbsps. honey 3 tbsps. brandy
½ cup pineapple juice 3 sprigs tarragon
5 g. lolo rosso 1 tbsp. cornstarch (diluted in cold water)
20 g. flour 100 g. Jolly Whole Mushroom and Straw Mushroom
1 tbsp. pesto sauce 1 tsp. parmesan cheese
3 tbsps. Doña Elena Olive Oil
Seasoning: salt, pepper, paprika, Worcestershire and calamansi juice

Procedure:

1. Season fish fillet with salt, pepper, paprika, Worcestershire and lemon or calamansi juice. Dredge with flour and grill or pan fry in olive oil until done and golden brown.
2. In a sauce pan, combine pineapple juice, brandy, honey and chopped tarragon. Boil and simmer until brandy is cooked. Thicken the sauce with cornstarch.
3. Meanwhile grill / pan fry pineapple rings until golden brown.
4. Sauté Jolly Mushrooms in olive oil, add pesto and season to taste. Sprinkle with parmesan cheese.
5. In a clean dish, arrange pineapple rings and top with fish fillet. Spoon over the sauce. Arrange mushrooms at the sides then garnish with lolo rosso and a sprig of tarragon.

PEPPERED TUNA STEAK IN CRAZY TAMAGO MAKI WITH TOMATO CONFIT

By: Chef Noel Kenneth P. Tiñana

Ingredients:
200 g. tuna loin, sliced rectangular, approx 1 inch thick 200 g. eggplant
4 pcs. eggs 50 g. Japanese breadcumbs
3 pcs. cherry tomatoes 50 g. tomato catsup
70 g. Japanese mayonnaise 70 g. cheddar cheese
120 ml. cooking oil 30 g. cracked black peppercorn
20 g. iodized salt 1 pc. lemon
60 g. wasabi powder

Procedure:

1. Season tuna loin with salt, lemon and roll in cracked peppercorn.
2. In a small bowl, beat 3 eggs and season with salt. In a Teflon pan make an omelette or “tamago” and dry with paper towel and set aside.
3. In a sauce pot, boil some water with salt. Pierce the eggplant with fork and add to the boiling water. Cook until eggplant’s skin is soft and can easily be peeled.
4. Meanwhile, place the tamago or omelette over a bamboo mat, arrange peeled eggplant and cheese and roll firmly into a rectangular shape, approx. 1 inch thick.
5. Dip the tamago maki into beaten egg then roll in breadcrumbs and lastly roll firmly with grated cheese. Pan sear all sides in hot oil until golden brown.
6. Pan sear the marinated tuna till medium rare and slice thinly into squares.
7. Arrange in a platter, garnish with tomato confit and catsup mayo sauce with wasabi.

ORIENTAL HALIBUT PARMIGIANO IN LINGUINE WITH PROSCIUTTO

By: Chef Madelene Dupale

Ingredients:
1 pc. Halibut steak
4 tbsps. Peanut oil

Halibut Steak Marinade:
        2 tbsps. Orange juice         1 tsp. soy sauce
        1 tsp. ketchup         1 tbsp. vegetable oil
        1 tbsp. parsley, chopped        1 tsp. lemon juice
        Pinch oregano         Salt and pepper to taste
        ½ clove garlic, minced

115 g. Linguine pasta 30 g. olive oil
40 g. garlic ½ tsp. capers
1 small bok choy ¼ cup Chantrelle Mushroom, thinly sliced
1 lemon wedge ¼ tsp. red chili flakes
salt and pepper

½ slice Prosciutto

Procedure:

1. Combine all ingredients for the marinade, please the halibut in a resealable bag or container and pour in the marinade mixture. Seal and refrigerate for at least 1 hour.
2. Brush the grill lightly with peanut oil until it reach the smoking point. Place the steaks on the grill, 5-6 minutes each side. Set aside.
3. Cook linguine pasta in a large pot of boiling water until al dente. Drain.
4. In a sauce pan, sauté garlic, add capers, bok choy, mushroom, lemon juice, chili flakes, prosciutto, salt and pepper to taste.
5. Serve pasta topped with bok choy and halibut, sprinkled with parmigiano and some cilantro leaves

PAN GRILLED STRAWBERRY CHICKEN BREAST IN GREEN GRAPE SAUCE WITH MATIGNON CARROT AND ASPARAGUS

By: Chef Armand P. Franco

Ingredients:
1 pc. chicken breast 15 pcs. grapes
1 pc. carrot 3 pcs. asparagus
4 tbsps. Strawberry jelly salt
pepper mustard
Worcestershire sauce

Procedure:

1. Debone chicken.
2. Marinate chicken in mustard, Worcestershire sauce, melted strawberry jelly, salt and pepper.
3. Pan grill the chicken breast together with the asparagus. Grill the chicken breast for 10 minutes on each side.
4. Process grapes in a blender. Blend until smooth and strain to get the juice.
5. Cut carrot into matignon and boil for 4 minutes.
6. In a pot, melt 4 tbsps. strawberry jelly.
7. Plate all together for presentation.

SALADE DE FRUITS DE MER

(Seafood Salad with Mesclun in Jamaica Cherry Vinaigrette)

By: Chef Ernesto Ocante, Jr.

Ingredients:
200 g. prawns 80 g. squid
80 grams scallops 40 g. mesclun
¼ cup Jamaica cherry vinaigrette 50 grams butter

Jamaica Cherry Vinaigrette:
100 grams aratiles 1 jigger olive oil
1 ½ tsp. white sugar ¼ tsp. salt
½ tsp. black peppercorn (crushed) 2 jigger premium vinegar
5 pcs. calamansi

Procedure:

1. Shell the prawns, wash and drain. Set aside.
2. Clean the squid, remove the skin. Set aside.
3. Season the scallops with salt, pepper and calamansi. Set aside.
4. Prepare the vinaigrette by removing the skin of aratiles first then mash. Mix all the ingredients to the mashed aratiles, check taste before using the vinaigrette.
5. Grill the seafood in butter. Set aside.
6. Present the salad with gusto on a white plate.
7. Pour the vinaigrette evenly, over the seafood and mesclun.

CRAB ROLLS ON A MANGO SALSA

By: Chef Eric Agalud-ud

Ingredients:
Romaine lettuce Crab flakes
Chili Shallot
Mustard Mayonnaise
Mango Chili
Red onion Lime juice or lemon
Mint leaves

Procedure:

1. Mix crab flakes, chili, shallot, mustard and mayonnaise in a bowl to make a filling.
2. Use the Romaine as roll.
3. Fill roll with mixed filling carefully.
4. Mix mango, chili, red onion, lime juice and mint leaves in a bowl. This is the salsa that will form as the base for the roll.

Chef Ulyses Chua

Chefs of the World at MAFBEX 2012
June 16, 2012 at the World Trade Center

Photo shows from left: Chef Noel Kenneth Tiñana-CATFABS Successful Graduate and Freelance Chef Consultant; Ms. Heidee C. Francisco-CATFABS Training Program Director; Chef Bryan De Luna-HRCAP Member and Chef at Oceana Restaurant; Chef Manuel Nario-CATFABS Successful Graduate and Sous Chef at New World Hotel Makati; Chef Antonio Miranda-HRCAP Member and CATFABS Chef Consultant; Mr. Edward Diamonon-Consultant, Worldbex Services Intl.;Chef Roberto P. Francisco-President and Chairman, HRCAP/CATFABS; Chef Roger Sumalpong-CATFABS Vice President;Chef Madelene Dupale-CATFABS Successful Graduate and R&D Chef at Thermomix; and Chef Armand Franco-CATFABS Board of Director.

Recipes at the Chefs of the World
MAFBEX 2012 

BAKED CRUSTED NORWEGIAN SALMON, 
POTATO MACAIRE, 
GRILLED VEGETABLE WITH LEMON BUTTER SAUCE

By: Chef Manuel N. Nario

FOR THE SALMON:

Procedure: Season Salmon with lemon juice, salt and pepper, set aside.

FOR THE CRUST:

Procedure: In a mixing bowl, put all ingredients and mixed well, set aside.

FOR POTATO MACAIRE:

Procedure:
1)  In sauté pan put butter, milk, let boil and put all ingredients, be sure that the potato is bit hard
2)  Then put in working table, dust with flour and knead the potato until reach the desired consistency
3)  Then form putty or like the shape of your dish, set aside.

FOR THE GRILLED VEGETABLES:

Procedure: Put all vegetables in a bowl, season with salt and pepper and olive oil, set aside.

FOR THE SAUCE:

Procedure: In a bowl, mixed all ingredients and mixed well, adjust seasoning to desired taste, set aside.

Cooking Procedure:
1)      In a hot griddle, seared salmon till golden brown, removed from heat.
2)      On the presentation side, put prepared crust, and baked in the pre-heated oven around 10 minutes at 160°C, always double check.
3)      While baking the salmon, in a hot griddle, grill prepared potato, until crunchy golden brown, vegetables until done.
4)      When everything were done prepare for plating.

Plating Procedure:
1)      Be sure that the plate is hot and appropriate to the dish.
2)      Position the plate in front of you, imagining it’s a clock.
3)      With your option, position the dish, for example, opposite 3 0 clock, near the center, first is the potato, on top of potato is the baked crusted salmon.
4)      On the other side in between, opposite 9 0 clock is the grilled vegetables, first is the tomato, onion, zucchini and at the top is the cherry tomato, (for the cherry tomato, pull the skin towards the steam and position vertically).
5)      At the lower part of the vegetables, put the asparagus in a vertical position, put the sauce around the dish and served immediately. 

FISH FILLET IN TARRAGON BERCY

By: Chef Roger Sumalpong

Ingredients:

180 grams Cream Dory Fish Fillet                         100 grams Shallot/Onion
2 cups Water                                                                2 tbsps. White Wine
50 grams Roux                                                            5 grams Garlic
5 grams Celery                                                             5 grams Onion Leeks
1 pc. Bay Leaf                                                              ½ tsp. White Peppercorn
3 grams Fresh Tarragon                                           2 tbsps. Cream
3 grams Lollo Rosso                                                  Seasoning: A dash of Salt, White Pepper Powder, Nutmeg

Procedure:
1. Boil water, shallot, garlic, celery, onion leek, bay leaf and white peppercorn.
2. Poach fish fillet for 7-10 minutes or until done.
3. Remove fish fillet from stock and set aside.
4. Strain the stock.
5. Re-heat stock and add roux to thicken the sauce.
6. Add seasoning to taste and lastly add chopped tarragon and finish with cream.
7. Add the fish fillet and simmer for few seconds.
8. Transfer fish fillet in a clean plate, spoon over sauce and garnish with poached shallot, tarragon sprig and lollo rosso.

PAN FRIED BREADED TUNA PEPPER STEAK AND MASHED POTATO WITH SPINACH IN TWO SAUCES
(Green Tea Sauce & Ripe Mango Sauce)

By: Chef Armand Franco

Ingredients:
1 - 1 inch thick Tuna Steak                          Peppercorn and Pepper Powder
Alfalfa Sprouts                                                1 pc. Carrot
1 pc. Radish or Singkamas                         All Purpose Cream
1 Shallot                                                             Bread Crumbs
2 pcs. Bacon                                                     1 Cucumber
Spinach                                                              Mashed Potatoes

Procedure:
Tuna Steak
     Season Tuna Steak with peppercorn and salt.
     Dredge Tuna Steak with flour, dip in egg and dredge with bread crumbs.
     Pan-fry in olive oil.

Mashed Potatoes
     Peel and boil potatoes until soft then mash.
     Add butter, cheese, salt and pepper.
     Process spinach with milk in a blender and add to the mashed potatoes.

Green Tea Sauce
     In a blender, process the fresh green tea leaves, olive oil, salt and pepper then add mayonnaise until thick.

Ripe Mango Sauce
     In a blender, process cream, mango cubes and a bit of salt.

PRAWNS IN PERNOD

By: Chef Antonio Miranda

Ingredients:
200 grams Prawns                                                                  100 grams All Purpose Cream
50 grams Fresh Milk                                                               1 cup cooked Rice
60 grams Glazed Chateau Carrots                                     Salt and Pepper to taste
1.5 jigger Pernod                                                                      35 grams White Onions
Fresh Herbs for Garnish (Dill or Tarragon)                     35 grams Unsalted Butter

Procedure:
1. Shell the prawns with tails intact (do not split).
2. Chop the onions, set aside.
3. Saute the onions in butter and add the prawns; cook for about 5 minutes; add the pernod and fresh milk; season to taste; set aside.
4. Heat the glazed carrots.
5. Place the rice at the center of a plate, arrange the prawns on the right side and the glazed carrots on the left side.
6. Garnish with fresh herbs.

GRILLED HONEY-DIJON CHICKEN PASTA
IN TOMATO CREAM SAUCE
By: Chef Madelene Dupale

Ingredients:
4 boneless, skinless chicken breasts                                                                     ¼  cup Olive oil
½ cup Lemon juice                                                                                                     2 tbsp. Dijon  Mustard
2 tbsp. Honey                                                                                                               ½ tsp. Salt and pepper to taste
250g  penne pasta                                                                                                       2 tablespoons butter
2 tablespoons olive oil                                                                                               2 cloves garlic, minced
½ cup chicken broth /stock                                                                                     1 ½ cup tomato sauce
1 cup heavy cream                                                                                                     1 tsp salt & white pepper (to taste)
½ tsp. ground nutmeg                                                                                                1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonade

Procedure:

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with salt and pepper, Lemon juice, Dijon Mustard, honey and olive oil . Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. (or heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side.) Set chicken aside to cool.

In a large pot, boil water with 1 tbsp salt. Add  penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken. Garnish with tomato rose and parsley sprig.

SNAPPER ROSSETE & TIGER PRAWN PETALS WITH BRAISED CABBAGE ON SHALLOT WINE REDUCTION

By: Chef Noel Kenneth Tiñana

Ingredients:
300 grams White Snapper Fillet (Lapu-lapu)                                 4 pcs. Tiger Prawn
250 grams Chinese Cabbage                                                                100 grams Shallots (Small Red Onion)
100 ml Red Wine                                                                                      50 grams Sugar
1 pc. Orange                                                                                              100 grams Butter

Procedure:
1.   Thinly slice snapper fillet and season with salt and pepper, in a ring mold arrange to form a flower.
2.   Peel tiger prawns and clean cut into butterfly and place on the center of snapper, steam for 7 to minutes until done.
3.   Boil cabbage and ice bath until crisp done and braise with melted butter.4.    To make a sauce sauté shallots in butter and pour in red wine and reduce together with orange juice and sugar.
5.    Arrange in a platter.

SPAGHETTI  Y’ CALABRESE

By: Chef Bryan De Luna

Ingredients:
1 pc. White onion (chopped)                                                         2 cloves of garlic (chopped)
2 tsp. Celery (chopped)                                                                    1 tbsp. Butter
1 tbsp. Olive oil                                                                                     ½ cup tomato sauce
¼ cup all purpose cream                                                                 ½ pc. Eggplant (batonnet)
2 pcs. Tomato (rondel)                                                                     ½ pc. Red bell pepper (julienne)
½ pc. Green bell pepper (julienne)                                             2 tbsp. Toasted nuts
Parsley                                                                                                    400 grams spaghetti (cooked)
Parmesan cheese                                                                                 Salt & pepper

Procedure:
1. Rub the vegetables with olive oil, season with salt and pepper then grill until cooked then set aside.
2. In a pan, saute onion, garlic, celery in butter and olive oil then add the tomato sauce.
3. Add the all purpose cream, parsley then season it with salt & pepper.
4. Toss the pasta with the sauce then add the toasted nuts, Parmesan cheese & the grilled vegetables.
5. Plate.

HRCAP and LNA Management MOA Signing

The Hotel and Restaurant Chefs' Association of the Philippines (HRCAP) and LNA Management recently renewed their Memorandum of Agreement to again team up for the country's leading food and beverage events, the Food and Drinks Asia 2012 and Asia Food Expo 2012.

The MOA signing was held last May 22, 2012 at Taguig City. Above photo shows from left: CHEF ANTONIO R. GANTIOQUI, HRCAP Marketing Director; MS. JOSEPHINE MIRANDA, LNA Management's Executive Vice President;  CHEF ROBERTO "BERT" FRANCISCO, HRCAP President and Founder; and MS. MARIVIC GACER, LNA Management's Project Manager. 

One of the highlights of this year's partnership is the "1st Chef Bert Francisco Culinary Cup"which is geared up to gather the best upcoming chefs in a friendly battle to compete for the title of the very 1st Chef Bert Francisco Culinary Cup Champion.  The competition will be held on September 8, 2012 at the World Trade Center, Pasay City. The competition is open to HRM, HRS and Culinary Arts students from different schools and training centers. To register, interested participants may call Chef Tony Gantioqui at 817-6727 or 822-0729 or email catfabs_hrcap@yahoo.com or catfabspasay@yahoo.com not later than July 15, 2012. 

2011

11-11-11
CATFABS Pasay Branch Inauguration
(November 11, 2011)
"A Big Day for CATFABS"
A Partnership with MFI

2010

 Pasta Dishes Cooking Demo

  Photo shows the Pasta Dishes Cooking Demonstrators from  CATFABS

  (from left to right) Chef Luis O. Pineda, Chef Roger  C. Sumalpong, and Rustan S. Mateo during the TESDA 16th  Anniversary  Celebration on August  18, 2010

 


 Salad and Dressings Demo

 Chef Roger C. Sumalpong, resident trainer of  CATFABS,  introducing  one  of the successful  graduates of CATFABS, Chef  Alexandrite P.  Duran of  Alexas, Chef de Partie of Alexa's Deli  and Wine Shop during the  TESDA  16th  Anniversary Celebration  on August 20, 2010

2009

PGS

Last 2009, CATFABS thru its partnership with TESDA, implemented the Pangulong Gloria Scholarship Programs. Commercial Cooking NCII trainings for batches 1, 2, 3, 4, 5 and 6 was conducted under the said scholarship program.

Commercial Cooking NCII has a duration of 436 hours and is designed to enhance the knowledge, skills and attitude in Preparing Hot Meals, Preparing Cold, (sauces/dressings), Hot and Cold Desserts, Pastry and Cakes through lectures, demos and actual kitchen laboratory Hands-On.

Also included in the list of their activities is the Final Class Presentation held last July 3, 2009 which is an actual simulation of a buffet service that the trainees themselves prepared for the special occasion to show their skills acquired from the work shop.

Together with the TTCTCE personnel, the trainees and other special guests, Chef Bert headed the celebration.

PGS Graduation Ceremony

Presentation of the Graduates:

Chef Roberto P. Francisco

President/Chairman, CATFABS

Pledge of Allegiance:

Mariefaith M. Hernandez

Guest Speaker:

Mr. Humphrey O’Leary III

President/Chairman, HRAP

Industry Alliance Message:

Ms. Sylvia Ronquillo

Organizational Development

Sr. Supervisor, Macro Asia

Catering Service

Industry Alliance Message:

Chef Mauro Arjona, Jr.

Owner/Chef Patron

Chef’s Quarter

Inspirational Message:

Dir. Marta M. Hernandez

Executive Director, PIO

Industry Alliance Message:

Chef Adriel Paolo Cruz

Chef de Partie - Tournant

Macro Asia Catering Service


 

Fruit & Vegetable Carving @ the PGS Scholars Graduation (June 26, 2009)

HRCAP and CATFABS participated during the graduation of the TESDA Pangulong Gloria Scholars held last June 26, 2009.  CATFABS presenting Fruit and Vegetable Carving Demostration by no less than Chef Roger C. Sumalpong – CATFABS Trainer, a very proud graduate of CATFABS where he earned his skills that in turn he is now imparting his talent to all Filipinos.

World Food Expo 2009 Opening Ceremony & Ribbon Cutting August 5, 2009

Opening remarks from Mr. Dizon, the President of PepGroup organizer of the World Food Expo 2009

Ribbon Cutting Ceremony

Chef Roberto Francisco, together with the guests and organizer of WOFEX 2009 at the Opening Ceremony

World Food Expo 2009 HRCAP International Cuisine Cooking Show August 6, 2009

Chef Roger Sumalpong, CATFABS

Chef Pablo Logro gave words of advice  to the audience







 

Chef Angelo Timban, Manila Pavilion Hotel

Chef Armand Franco, Lyceum, Batangas

Chef Roberto Francisco headed the show

Chef Manuel Nario, New World Renaissance Hotel

2008

World Food Expo 2008 Opening Ceremony (August 6, 2008)

Senator Loren Legarda during her opening speech at the WOFEX 2008 stresses the importance of the Food and Beverage Industry in helping develop and introduce the malunggay industry to help lessen the health problems and food shortage problem in the country.

World Food Expo 2008 Ribbon Cutting Ceremony (August 6, 2008)

During the ribbon cutting ceremony at the WOFEX 2008 with honorary guest Sen. Loren Legarda (center of photo) and our very own Chef Roberto P. Francisco (second from right), President and Chairman of the Hotel and Restaurant Chefs’ Association of the Phil. joined by other prominent guests from the Food and Beverage industry.

World Food Expo 2008 … at the HRCAP Booth (August 6, 2008)

Senator Loren Legarda discusses possible tie-ups with Chef Roberto P. Francisco at the Hotel and Restaurant Chefs’ Association of the Phils. booth at the WOFEX 2008 together with officials from PepGroup.

World Food Expo 2008 … at the HRCAP Booth (August 6, 2008)

Prominent Chefs in the industry including member chefs visited the Hotel and Restaurant Chefs Association of the Phil. booth at the World Food Expo 2008 last August 6-9, 2008.

World Food Expo 2008 Chefs Exploring Filipino & International Cuisine (August 7, 2008)

“Chefs Exploring Filipino and International Cuisine Show.” The participant chefs of the HRCAP and Sunbest Show at the Taste Expo Stage during the WOFEX 2008 are from left: PepGroup Official Ms. Jocelle Pascual with host Chef Roberto P. Francisco, HRCAP President and Chairman; Chef Antonio R. Gantioqui, Vice Chairman of CAFPE Multi-Purpose Cooperative; Chef Armand P. Franco, Chef Instructor at Lyceum of the Phil. Batangas; Chef Norberto F. Famadico, Chef Instructor at Pamantasan ng Lungsod ng Maynila, St. Jude College, Trinity Univ. of Asia and Exec. Chef  at Pantalan Restaurant; Chef Chito O. Flores, Executive Chef at Bien Bistro Restaurant; Chef Michael H. Profeta, Owner of The Red Chef Events Specialist; Chef Alfredo M. Atienza, Jr., Executive Chef of Secret Garden Resort Hotel; Chef Pablo R. Logro, HRCAP Vice President and Owner of CLICKS Culinary School; Chef Rodolfo C. Catubao, Sous Chef at Taal Vista Hotel; Chef Jerson Sevilla, Head Chef/Garde Manger at Taal Vista Hotel; Chef Angelo “Chubby” Timban, Sous Chef at Traders Hotel; Chef Roger C. Sumalpong, Laboratory Chef at Center for Advanced Training in Food & Beverage Services; Chef Augusto M. Abecentado, Commis II at Taal Vista Hotel; Chef Henry Mariscal, Pastry Chef: Chef Terencio S. Cabrera, Chef Consultant at FIRH; and Chef Roberto B. Sarzaba, Executive Chef of Hotel Stotsenberg, Clark Freeport Zone, Pampanga.

World Food Expo 2008 Chefs Exploring Filipino & International Cuisine (August 7, 2008)

Chefs in Action. Different faces of HRCAP member chefs during the “Chefs Exploring Filipino and International Cuisine Show” at the Taste Expo Center Stage during the WOFEX 2008.

World Food Expo 2008 Baking Demo & Seminar (August 8, 2008)

Baking Demo and Seminar. Top photo shows HRCAP member Ms. Cecilia L. Diamante and HRCAP President and Chairman Chef Roberto P. Francisco during the Baking Demo and Seminar at the WOFEX 2008. Center photo shows attendees from the Central Luzon College. Bottom photo shows students try their hands on the different activities during the seminar.

World Food Expo 2008 Conceptualizing, Costing and Menu Planning Seminar (August 9, 2008)

Conceptualizing, Costing and Menu Planning Seminar at the WOFEX 2008.

Chef Roberto P. Francisco (left photo), President and Chairman of HRCAP discuss the importance of planning to businessmen and budding entrepreneurs who attended the seminar (center photo). Right photo shows Chef Roger C. Sumalpong, CATFABS Laboratory Chef, during a cooking demo featuring sample menus such as Roast Chicken in Pearl Onion and Mushroom Sauce, Roast Chicken in Teriyaki Sauce, Chicken in Lemon Butter Sauce, Pork Tenderloin in Teriyaki Sauce and Spaghetti Concasse.

2007

World Food Expo 2007 Opening Ceremony (August 2, 2007)

Photo shows from left to right: HRCAP President Chef Roberto P. Francisco, Senator and Mrs. Allan Peter Cayetano, and other prominent guests at the Opening Ceremony of WOFEX 2007.

World Food Expo 2007 Opening Ceremony (August 2, 2007)

World Food Expo 2007 Chefs’ Showdown (August 2, 2007)

Chefs as stars? They have the right to be one…especially during the Sunbest Chefs’ Showdown held last August 2, 2007 at the World Food Expo at the World Trade Center. The Center for Advanced Training in Food and Beverage Services, Inc. (CATFABS) in partnership with the Hotel and Restaurant Chefs’ Association of the Philippines, Inc. and Premier Events Plus Group, Inc. (PEP Group, Inc.), have once again made possible the gathering of culinary experts to be part of the most awaited yearly successful Food Exposition in the country, the WOFEX2007. 

World Food Expo 2007 Chefs’ Showdown (August 2, 2007)

The Chef participants were all lined up as they await the beginning of their culinary showdown. Photo shows from left to right: Chef Bert, Chef Jester, Chef Manolo, Chef Manny, Chef Rodolfo, Chef Jerson, Chef Dennis, Chef Mendelssohn, Chef Roger, Chef Terrence, Chef Jerome, Chef Chito and Chef Alfred.

World Food Expo 2007 Chefs’ Showdown (August 2, 2007)

During the said show, each participant chefs demonstrated their skills and creativity in creating sumptuous and mouth watering dishes using quality products from Sunbest.

The event was hosted by none other than CATFABS President, Chef Roberto “Bert” P. Francisco who spiced up the show with his endearing way of connecting to the audience while the participant chefs effortlessly displayed their talents. Joining Chef Bert is HRCAP Vice President, Chef Pablo “Boy” R. Logro who also graced the audience with his creativeness and wit in preparing dishes not only pleasant to the eyes but also to the palette.

World Food Expo 2007 Fruit and Vegetable Carving(August 4, 2007)

Chef Jaime De Vera, Chef Artist of Shangri-la Hotel in Makati, the present “Michael Angelo of the Kitchen”, a member of HRCAP, shared his talent and skill in Fruits and Vegetables Carving. Joining him is Chef Richard Logro, the Vice President and instructor at CLICKS School in Cavite.