Umami Challenge

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A TOTAL of 20 school teams from all over Cebu province and Bohol test each other’s cooking mettle today when the Ajinomoto Umami Culinary Challenge – Visayas 2013 (UCC-V 2013) gets underway at the SM City Cebu Trade Hall.

 Led by overall defending champion SEACAST from the University of Cebu (UC) – Maritime Education Training Center, the teams will vie for top honors in the following categories: Best Filipino Umami Dish, Healthy Asian Umami Dish, and My Owm Umami Creation.

The teams turning in the best dish that maximizes the full potential and usage of the umami taste in each category will be declared winners.

Emerging Cebu champion in the Best Filipino Umami Dish category will then be pitted against the UCC-Iloilo category winner in a Visayas Showdown that will send the eventual winning team to the national finals in Manila set during the 5th Ajinomoto Umami Culinary Challenge in February next year.

The school team with the highest score after competing in the three categories will run away with the UCC-V 2013 overall championship and the most-coveted Umami Bowl Award for excellence.

The Ajinomoto Umami Culinary Challenge is an inter-school cooking competition focusing on umami as the fifth basic taste held annually starting in 2010.

To have a nationwide coverage, Ajinomoto started holding UCC in the different cities of the country beginning with Cebu last year and Iloilo this 2013.

Other schools participating in the UCC-V 2013 are Britech Interface Computer College, Benedicto College – Mandaue, Cebu Eastern College, Cebu Institute of Technology – University, Cebu Mary Immaculate College, Cebu Roosevelt Memorial Colleges, Cebu Technological University (CTU) – San Francisco, CTU – Tuburan, CTU – Moalboal, CTU – Daanbantayan, CTU – Danao, Felipe R. Verallo Memorial Foundation Inc., Holy Name University – Tagbilaran, International School for Hotel and Restaurant Management, Lapulapu City College, Mandaue City College, UC – Lapulapu and Mandaue, UC – Main, and University of Southern Philippines.

An impressive panel of judges composed of culinary experts, food columnists and writers, and nutritionists has been tapped to pick out the best of the best in the UCC-V.

The UCC-V 2013 is open to the general public as well who will learn knowledge and skills from experts in the food industry via the informative seminars likewise scheduled for the whole-day affair.

Resident chef Russel R. Bautista, Food and Nutrition Manager of Ajinomoto Philippines Corporation (APC), is the UCC-V Project Head, while Competition Director is culinary expert and cookbook author Nancy Reyes-Lumen.

The UCC-V is organized by APC, an affiliate of Ajinomoto Co. Inc. of Tokyo, Japan. The Ajinomoto Group is committed to safety and reliability and places importance on promoting “Food and Health” around the world through its innovative technologies derived from amino acids.

Established in 1958, APC lives by its promise to provide consumer products that will always make healthy and nutritious meals deliciously tasteful as embodied in the corporation’s new slogan: “Eat Well, Live Well.”

Products of APC include AJI-NO-MOTO® Umami Seasoning, Aji-Ginisa™ Flavor Seasoning Mix, Crispy Fry™ Breading Mix, Crispy Fry™ Seasoned Crumbs, Tasty Boy™ All Purpose Breading Mix, Aji Sinigang™, Aji-Shio Seasoning Mix, So-Quick Marinade Mix, Ajinomoto® Brand Chicken Powder, and Fres-C® Powdered Juice Drink.

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